Decadent Blackberry Velvet Gothic Cake with Lush Cream Filling Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- Mix wet ingredients: In another bowl, whisk the neutral oil, buttermilk, eggs, blackberry purée, and vanilla extract until smooth and uniform.
- 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.
- 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.
- 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
