Introduction

Blackberry Velvet Gothic Cake is a stunning dessert that combines rich chocolate velvet layers with a luscious blackberry filling and a creamy whipped topping. This cake is perfect for anyone who loves bold flavors and dramatic presentations.

A round, single-layer chocolate cake with a thick, smooth dark purple frosting covering the top and sides, sitting on a black cake board placed on a wooden circular platter. On top of the cake, there is a pile of shiny blackberries, dark purple and black in color, arranged in the center. The cake surface is glossy, with slight texture from the frosting. The background is blurred with green leaves and purple flowers in a pot, and the whole setup is on a wooden surface with a white marbled texture added in place of the original background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (240 grams)
1 1/2 cups granulated sugar (300 grams)
3/4 cup unsweetened cocoa powder (75 grams)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil (180 ml)
1 cup buttermilk (240 ml)
2 teaspoons vanilla extract
1/2 cup hot water (120 ml)
1 1/2 cups fresh or frozen blackberries (225 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract
Optional garnishes: fresh blackberries, edible flowers, dark chocolate shavings, dusting of cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water; the batter will be thin.
Step 5: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the blackberry filling, combine the blackberries and sugar in a saucepan over medium heat. Cook until the berries release their juices.
Step 8: Stir in the cornstarch slurry and lemon juice. Continue cooking until the mixture thickens, then remove from heat and cool completely.
Step 9: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overwhip.
Step 10: Assemble the cake by spreading the blackberry filling between the layers. Top with the whipped cream and garnish with extra blackberries, chocolate shavings, or edible flowers.

Tips & Variations

Use room temperature ingredients for a smoother batter and better texture.
Sift dry ingredients to prevent lumps in the batter.
Level cake layers before assembling for an even finish.
Chill the assembled cake for at least an hour before serving to set.
Use mixed berries like raspberries or blueberries for a varied filling.
Add a teaspoon of cinnamon or nutmeg to the batter for a warm spice note.
Swap whipped cream for cream cheese frosting for a richer topping.
Drizzle dark chocolate ganache over the cake for added drama.

Storage

Store the cake covered tightly in the refrigerator for up to 3 days. If decorated with fresh berries, consume within 24 hours for best freshness. You can freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the refrigerator before assembling. Avoid freezing the assembled cake with cream topping, as it may become watery after thawing.

How to Serve

A round chocolate cake with two visible layers sits on a thin black cake board placed on a wooden round board. The bottom layer is dark brown and appears moist, while the top layer is covered with smooth, dark purple chocolate frosting. On top of the cake, there is a heap of shiny blackberries, adding texture and a fresh look. The cake edges show some crumbs clinging to the frosting, and the overall scene is set against a blurred background with green leaves and pink flowers, with the surface beneath the cake changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries?

Yes, frozen blackberries work well. Just thaw and drain them thoroughly before using in the filling.

What’s the best cocoa powder for this cake?

Use a high-quality unsweetened cocoa powder for the richest and deepest chocolate flavor.

Can I make this cake ahead of time?

Absolutely. Bake the cake layers a day in advance, then assemble and decorate just before serving to keep it fresh.

Is this cake overly sweet?

No, the tartness of the blackberries perfectly balances the chocolate richness for a well-rounded flavor.

Can I substitute other berries for blackberries?

Yes, raspberries, blueberries, or strawberries make excellent alternatives if you want to change things up.