Name: Blackberry Velvet Gothic Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
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 (cornstarch slurry); 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

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 (for decoration)

Edible flowers (for decoration)

Dark chocolate shavings (for decoration)

Cocoa powder (for dusting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper for easy removal.

Step 2: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until combined.

Step 3: Gradually add the wet ingredients to the dry ingredients and mix until just combined. Stir in the hot water carefully to loosen the batter; it will be thin.

Step 4: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before removing.

Step 5: While the cakes cool, prepare the blackberry filling. Place the blackberries and sugar in a saucepan over medium heat. Cook, stirring occasionally, until the berries release their juices.

Step 6: Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice, continuing to cook until the mixture thickens. Remove from heat and let it cool completely.

Step 7: For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.

Step 8: To assemble, place one cake layer on a serving plate. Spread the cooled blackberry filling evenly over this layer. Top with the second cake layer.

Step 9: Spread the whipped cream over the top of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and dust lightly with cocoa powder.

Step 10: Chill the cake in the refrigerator for at least 1 hour before slicing to allow the flavors to meld and the filling to set.

Tips & Variations

Use fresh blackberries when in season for the best flavor, but frozen berries work well too—just thaw and drain excess juice before cooking.

If you prefer a less sweet filling, reduce the blackberry sugar by half.

For a dairy-free version, substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice and use coconut cream instead of heavy cream.

Add a splash of blackberry liqueur or vanilla extract to the filling for extra depth of flavor.

If you don’t have edible flowers, decorate with mint leaves or extra chocolate curls instead.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream’s texture and the filling’s stability. Before serving, let it sit at room temperature for about 10 minutes for the best flavor. Leftover cake slices can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers up to 2 days before assembly. Wrap them tightly in plastic wrap and store at room temperature or in the refrigerator to keep them fresh.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.