Name: Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup unsweetened dark cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup buttermilk; 1/2 cup sour cream; 1 tbsp vanilla extract; 1/2 cup blackberry puree (strained, seeds removed); Black food coloring (optional); 1 cup unsalted butter (for buttercream); 3–4 cups powdered sugar (for buttercream); 1/2 cup blackberry puree (for buttercream); 1 tsp vanilla extract (for buttercream); Pinch of salt (for buttercream)

Why You’ll Love Blackberry Velvet Gothic Cake Recipe

This cake delivers bold flavor with its rich cocoa‑infused layers contrasted by tangy blackberry filling and a light, creamy topping. The dramatic presentation—dark cake accented with fresh berries and optional edible flowers—makes it just as beautiful as it is delicious. Despite its elegant look, it’s approachable for home bakers and creates memorable results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
2 cups all‑purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
1/2 cup hot water

For the Blackberry Filling:
1 1/2 cups fresh or frozen blackberries
1/4 cup granulated sugar
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice

For the Cream Topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Optional Garnishes:
Fresh blackberries
Edible flowers
Dark chocolate shavings
Cocoa powder dusting

Directions

Preheat the oven to 350°F (175°C). Grease and line two 8‑inch or 9‑inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Stir in the hot water; the batter will be thin.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
For the blackberry filling, combine blackberries and sugar in a saucepan over medium heat. Cook until berries release juices. Add the cornstarch mixture and lemon juice; continue cooking until thickened. Remove from heat and cool completely.
For the cream topping, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble, place one cake layer on a serving plate. Spread blackberry filling over it, then top with the second cake layer. Spread whipped cream over the top and sides. Garnish with fresh blackberries, chocolate shavings, or edible flowers.

Servings and timing

Makes about 10–12 servings.
Prep time: ~30 minutes
Bake time: ~30–35 minutes
Total time: ~1 hour 5 minutes

Variations

Berry Blend Filling: Mix raspberries or blueberries with the blackberries for a more complex flavor.
Ganache Layer: Add a layer of dark chocolate ganache between the cake and the whipped cream.
Gothic Decor: Use black edible glitter or deep purple frosting accents for an even moodier effect.
Coconut Cream Topping: Substitute whipped cream with coconut cream for a dairy-free option.
Mini Cakes: Bake in ramekins or cupcake tins for individual servings.

Storage/Reheating

Store leftover cake in the refrigerator, covered, for up to 3 days. If topped with fresh berries, enjoy within 24 hours for best texture. You can freeze unfrosted cake layers wrapped tightly for up to 2 months; thaw in the refrigerator before assembling. For best texture, allow refrigerated slices to sit at room temperature for about 15 minutes before serving.

FAQs

What type of cocoa powder should I use?

Use a good quality unsweetened cocoa powder for rich chocolate flavor and deep color.

Can I use frozen blackberries?

Yes, frozen blackberries work well—just thaw and drain them before making the filling.

Can I make this cake dairy‑free?

Yes, you can substitute buttermilk with dairy‑free milk plus lemon juice and use coconut cream instead of heavy cream.

How do I prevent the whipped cream from deflating?

Make sure your bowl and beaters are chilled, and do not overwhip; stop when stiff peaks form.

Can I use a different fruit for the filling?

Absolutely—raspberries or blueberries make great alternatives.

Is this cake overly sweet?

No, the tartness of the blackberry filling balances the rich chocolate cake beautifully.

How do I get clean slices?

Chill the assembled cake before cutting and wipe your knife clean between slices.

Can I prepare this cake ahead of time?

Yes, you can bake the cake layers one day ahead and assemble before serving.

What decorations work best?

Fresh berries, dark chocolate shavings, and edible flowers enhance the gothic aesthetic.

Can I add chocolate ganache?

Yes, a drizzle of dark chocolate ganache adds extra decadence and moisture.

Conclusion

This Blackberry Velvet Gothic Cake is an unforgettable dessert that blends rich chocolate cake with tart blackberry filling and light whipped cream. Whether for a special event or an indulgent at‑home treat, its flavor and presentation make it a stunning choice that impresses every time.