Decadent Blackberry Velvet Gothic Cake with Lush Cream Filling Recipe

Introduction

The Decadent Blackberry Velvet Gothic Cake is a rich and elegant dessert featuring a deep berry color, soft velvet crumb, and a luscious cream filling. Made with real blackberry purée and subtle cocoa notes, it balances sweetness and tang perfectly. This cake is beautiful, moist, and surprisingly easy to make at home.

Ingredients

• 2½ cups (310 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) neutral oil
• 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
• 2 large eggs, room temperature
• 1 cup (240 ml) blackberry purée (strained)
• 1 tsp vanilla extract
• 8 oz (225 g) cream cheese, softened
• 1 cup (240 ml) heavy whipping cream, cold
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, whisk the oil, buttermilk, eggs, blackberry purée, and vanilla extract until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and mix gently until just combined. Avoid overmixing to keep the cake light and velvety.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
6. Step 6: To make the cream filling, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then gradually whip in the cold heavy cream until thick and fluffy.
7. Step 7: Spread the cream filling evenly between the cooled cake layers. Chill the assembled cake for at least an hour before slicing and serving.

Tips & Variations

• Use smooth, seedless blackberry purée for the best texture and flavor.
• Room-temperature eggs and cream cheese help create a tender crumb and silky filling.
• For extra fruit flavor, spread a thin layer of blackberry jam between the cake layers before adding the cream filling.
• Decorate with fresh blackberries or dark chocolate shavings for a dramatic finish.
• Dust the top with powdered sugar or a light cocoa powder for a softer look.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the cream filling fresh and firm. For best texture and flavor, let slices sit at room temperature for 15–20 minutes before serving. Unassembled cake layers can be kept wrapped at room temperature for 1 day or refrigerated for up to 2 days. Cake layers also freeze well for up to 2 months—thaw overnight in the fridge before assembling. Reheating is not recommended as it may affect the texture of the cream filling and cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries?

Yes. Make sure to thaw them completely, then strain well to remove excess liquid and seeds before making the purée.

Does this cake need food coloring?

No. The natural blackberry purée provides a rich, deep color, so no additional food coloring is necessary.

Can I make this cake ahead of time?

Absolutely. You can assemble the cake a day in advance and store it in the refrigerator for convenience.

Can I use a different pan size?

Yes, but baking times may vary. Check for doneness by testing with a toothpick to ensure the cake is cooked through.

Decadent Blackberry Velvet Gothic Cake with Lush Cream Filling Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

A rich blackberry velvet cake with a deep color, soft crumb, and a smooth cream filling inside. Elegant, moist, and perfectly balanced between sweet and tangy.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 10–12 servings 1x
• Category: Cakes
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blackberry Velvet Cake Layers

• 2½ cups (310 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) neutral oil
• 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
• 2 large eggs, room temperature
• 1 cup (240 ml) blackberry purée (strained)
• 1 tsp vanilla extract

Lush Cream Filling

• 8 oz (225 g) cream cheese, softened
• 1 cup (240 ml) heavy whipping cream, cold
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Prepare the oven and pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal and clean edges.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
3. Mix wet ingredients: In another bowl, whisk the neutral oil, buttermilk, eggs, blackberry purée, and vanilla extract until smooth and uniform.
4. Combine and bake: Add the wet ingredients to the dry ingredients and mix gently just until combined to avoid overmixing, which keeps the cake light and velvety. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cakes to cool completely in the pans, then remove.
5. Make the cream filling: Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until incorporated. Slowly whip in the cold heavy cream until the filling becomes thick, smooth, and fluffy.
6. Assemble the cake: Place one cake layer on a serving plate and spread an even layer of the cream filling on top. Place the second cake layer over the filling and gently press down to secure. Chill the assembled cake in the refrigerator for at least an hour before slicing to allow the filling to set for clean slices and enhanced flavor.

Notes

• Always use smooth, seedless blackberry purée for the best cake texture.
• Use room-temperature eggs and cream cheese to ensure smooth blending and tender crumb.
• Do not overmix the batter; mix just until combined to keep the cake velvety.
• Chill the cake before slicing to get clean, professional-looking slices.
• Let cake slices sit at room temperature for 15–20 minutes before serving for the best texture and flavor.

Keywords: blackberry cake, velvet cake, cream cheese filling, blackberry velvet gothic cake, homemade cake, moist cake, berry dessert