This recipe makes a moist chocolate cake with a fresh blackberry filling and light whipped cream. The look is deep and dramatic, and the taste is balanced—not too sweet, with bright berry notes. Follow the steps below and you will get a beautiful cake to slice and share. Read on for how to make it and simple tips to store and serve.

Why make this recipe

This cake looks dark and rich and tastes soft and bright from the blackberries. It is a showstopper for a small party or a cozy night in. If you like chocolate and berries, this cake gives both in one bite. For a different simple dessert idea, you can also compare textures with an oatmeal cake recipe that pairs well with tea.

How to make Blackberry Velvet Cake

Bake the cakes: Preheat oven and prepare pans. Mix dry and wet ingredients, combine, stir in hot water, and bake until set. Let cool fully.
Make the filling: Cook blackberries and sugar until juicy, add cornstarch slurry and lemon, stir until thick, then cool.
Whip the cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake: Put one cake layer on a plate, spread blackberry filling, add the second layer, top with whipped cream, and smooth. Decorate with fresh blackberries, flowers, and chocolate shavings.
Chill and serve: Chill the cake at least 1 hour so the filling sets and slices cleanly.

For more dessert ideas and simple Asian sweets that pair with berries, try this collection of Asian desserts.

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
Fresh blackberries
Edible flowers
Dark chocolate shavings
Cocoa powder dusting

Directions :

Bake the Cakes: Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans. Mix dry ingredients in one bowl and wet ingredients in another. Combine, then stir in hot water. Divide batter into pans and bake 30–35 minutes. Cool completely.
Make the Filling: In a saucepan, cook blackberries and sugar until juicy. Add cornstarch slurry and lemon juice. Stir until thickened. Cool fully.
Whip the Cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
Assemble the Cake: Spread blackberry filling between cake layers. Top with whipped cream and decorate with berries, chocolate shavings, or flowers.
Chill and Serve: Chill assembled cake for at least 1 hour before slicing for best results.

How to serve Blackberry Velvet Cake

Slice with a sharp knife. Serve chilled so the filling holds. Add an extra blackberry or a dusting of cocoa on each plate. Keep slices small if you also serve coffee or other desserts.

How to store Blackberry Velvet Cake

Cover the cake with a cake dome or plastic wrap and place it in the fridge. It stays good for 2–3 days. If you freeze slices, wrap them tightly and freeze up to 1 month. Thaw in the fridge before serving.

Tips to make Blackberry Velvet Cake

Use room temperature eggs for a smoother batter.
Cool the cakes completely before adding filling to avoid melting the cream.
Taste the blackberry filling and add a little more sugar if the berries are very tart.
Chill the bowl and beaters for the whipped cream to get stiffer peaks faster.

Variation

Use raspberries instead of blackberries for a brighter tartness.
Make a chocolate ganache instead of whipped cream for a richer finish.
Swap heavy cream for mascarpone mixed with a little cream for a thicker layer.

FAQs

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain any excess liquid, then use as the recipe says.

Q: Can I make the cake ahead?
A: Yes. Bake the layers a day ahead and wrap them well. Make the filling the day you assemble for best texture.

Q: How do I get even cake layers?
A: Level the batter in pans and use a toothpick to test doneness. Let cakes cool on a rack before leveling with a knife.

Q: Is there a dairy-free option?
A: You can use dairy-free cream and a plant milk mixed with vinegar instead of buttermilk. The texture may change slightly.

Q: Can I make cupcakes with this batter?
A: Yes. Bake in cupcake liners for about 18–22 minutes and top with a small spoon of blackberry filling and cream.

Conclusion

This Blackberry Velvet Cake blends deep chocolate with bright berries for a striking dessert that is simple to make and easy to love.

Blackberry Velvet Cake

This moist chocolate cake features a fresh blackberry filling and light whipped cream, creating a dessert that is both dramatic in appearance and balanced in flavor.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings 10 servings

Calories 300 kcal