Blackberry Velvet Gothic Cake

Why You’ll Love This Recipe

This cake is the epitome of gothic elegance, combining the rich, velvety texture of a black velvet cake with the bright, tangy flavor of blackberries. Its deep color and dramatic appearance make it a showstopper at any event, while the balance of flavors—rich chocolate, tart fruit, and creamy buttercream—will have everyone reaching for another slice. Whether you’re celebrating Halloween or just love dark, decadent desserts, this cake is perfect for any occasion.

Ingredients

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

For the Black Velvet Cake:

• 2 1/2 cups all-purpose flour

• 1/2 cup unsweetened dark cocoa powder (or black cocoa for a deeper color)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup buttermilk

• 1/2 cup hot coffee (enhances the chocolate flavor)

• 1 teaspoon black gel food coloring (optional, for extra darkness)

For the Blackberry Compote:

• 2 cups fresh or frozen blackberries

• 1/2 cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Blackberry Buttercream:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup blackberry compote (strained for a smooth texture)

• 1 teaspoon vanilla extract

• 2 tablespoons heavy cream (adjust for consistency)

• A few drops of black or deep purple food coloring (optional)

For Decoration (Optional):

• Fresh blackberries

• Edible gold leaf or silver dust for a gothic touch

• Dark chocolate shavings or drips

Directions

1. Make the Black Velvet Cake:

• Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

• In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

• In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.

• Alternate adding dry ingredients and buttermilk, mixing until just combined.

• Stir in hot coffee and black food coloring (if using). The batter will be thin—this is normal!

• Divide the batter between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Blackberry Compote:

• In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir and cook for 5-7 minutes until berries soften.

• Add cornstarch slurry and simmer for another 2-3 minutes until thickened.

• Remove from heat and let cool. Strain if you prefer a smoother filling.

3. Make the Blackberry Buttercream:

• Beat butter until creamy, then gradually add powdered sugar.

• Mix in strained blackberry compote, vanilla extract, and heavy cream. Beat until smooth.

• Add food coloring for a more dramatic effect.

4. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a thin layer of buttercream and a generous layer of blackberry compote on top.

• Place the second cake layer on top and frost the entire cake with the blackberry buttercream.

• Smooth the frosting or create textured swirls for a gothic look.

5. Decorate & Serve:

• Garnish with fresh blackberries, gold leaf, or dark chocolate shavings for a dramatic touch.

• Serve and enjoy this hauntingly beautiful dessert!

Servings and Timing

• Servings: 12 slices

• Prep Time: 30 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour 5 minutes

Variations

• Ultra-Dark Cake: Use black cocoa and black food coloring for a darker, more intense cake.

• Spooky Finish: Drizzle with blackberry syrup or add dark chocolate ganache drips for an even more dramatic effect.

• Flavor Twist: Add a touch of cinnamon or cardamom to the cake for a spiced flavor.

• Make it Vegan: Replace the butter with a vegan butter substitute and use a plant-based milk and egg replacement.

Storage/Reheating

Store in an airtight container at room temperature for 1 day. Refrigerate for up to 5 days. For longer storage, wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.

FAQs

Can I use regular cocoa powder instead of dark cocoa powder?

Yes, but dark cocoa powder gives the cake a richer, deeper color and flavor, making it perfect for the gothic aesthetic.

How can I make the compote smoother?

You can strain the compote to remove the seeds for a smoother, more refined filling.

Is the black food coloring necessary?

No, it’s optional, but it enhances the deep, dark appearance of the cake, especially if you want that black velvet look.

How can I make the cake less sweet?

Reduce the sugar in the cake or buttercream slightly to suit your preference, but be cautious as it might affect the texture.

Can I use frozen blackberries for the compote?

Yes, frozen blackberries work just as well as fresh in this recipe.

Conclusion

The Blackberry Velvet Gothic Cake is the perfect dessert for anyone who loves rich flavors, dramatic aesthetics, and a touch of mystery. With its dark velvet sponge, tangy blackberry compote, and creamy buttercream, it’s a show-stopping treat that will take your celebrations to the next level. Whether for Halloween, a gothic-themed event, or just to indulge in a decadent cake, this recipe is sure to impress.

Blackberry Velvet Gothic Cake

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 slices
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American, Gothic-Inspired
• Diet: Vegetarian

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Description

This Blackberry Velvet Gothic Cake is a dramatic dessert with a rich black velvet sponge, luscious blackberry compote, and silky blackberry buttercream. Perfect for Halloween or gothic-themed parties, it’s a mysterious and indulgent treat that’s as stunning as it is delicious.

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Ingredients

For the Black Velvet Cake:

2 1/2 cups all-purpose flour

1/2 cup unsweetened dark cocoa powder (or black cocoa for a deeper color)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

1/2 cup hot coffee (enhances chocolate flavor)

1 teaspoon black gel food coloring (optional)

For the Blackberry Compote:

2 cups fresh or frozen blackberries

1/2 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

For the Blackberry Buttercream:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup blackberry compote (strained for a smooth texture)

1 teaspoon vanilla extract

2 tablespoons heavy cream (adjust for consistency)

A few drops of black or deep purple food coloring (optional)

For Decoration (Optional):

Fresh blackberries

Edible gold leaf or silver dust

Dark chocolate shavings or drips

Cook Mode Prevent your screen from going dark

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Instructions

1. Make the Black Velvet Cake:
   Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
   In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
   Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
   Alternate adding dry ingredients and buttermilk, mixing until combined.
   Stir in hot coffee and black food coloring (if using).
   Divide batter between pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
   Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Blackberry Compote:
   In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir and cook for 5–7 minutes until berries soften.
   Add cornstarch slurry, simmer for 2-3 minutes until thickened. Remove from heat and cool. Strain if desired for a smoother filling.

3. Make the Blackberry Buttercream:
   Beat butter until creamy, gradually adding powdered sugar.
   Mix in strained blackberry compote, vanilla extract, and heavy cream. Beat until smooth.
   Add food coloring for a more dramatic effect.

4. Assemble the Cake:
   Place one cake layer on a plate. Spread with buttercream and a generous layer of blackberry compote.
   Add the second cake layer and frost the entire cake with the blackberry buttercream.
   Smooth or texture the frosting for a gothic look.

5. Decorate & Serve:
   Garnish with fresh blackberries, edible gold leaf, or dark chocolate shavings.
   Serve and enjoy!

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Notes

For a darker cake, use black cocoa and black food coloring.

Drizzle with blackberry syrup or dark chocolate ganache for a dramatic finish.

Add a touch of cinnamon or cardamom to the cake for a spiced twist.

For vegan options, substitute butter with a vegan alternative and use plant-based milk and egg replacements.