This Blackberry Velvet Gothic Cake has a rich, dark look with flavors that hit deep and sweet. If you’re aiming for a dramatic dessert — one that feels both classy and indulgent — this is it. It’s not just for Halloween or themed events; it’s the kind of cake that makes any moment feel special.
Let’s get into how to make this from scratch, in your kitchen, step by step.
Ingredients You’ll Need
For the Cake Layers
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup blackberry puree
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
For the Blackberry Filling
- 1½ cups fresh blackberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
For the Chocolate Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 2 tbsp unsalted butter
For Decorating
- Fresh blackberries
- Edible flowers (optional)
- Dark chocolate shavings (optional)
Tools and Equipment
- Two 8-inch cake pans
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Saucepan
- Fine mesh strainer
- Cooling rack
- Offset spatula
Step-by-Step Instructions
Step 1: Make the Blackberry Puree
Rinse the blackberries. Blend until smooth. Push the puree through a fine strainer to remove the seeds. You’ll need 1 cup for the cake and the rest for the filling.
Step 2: Prepare the Cake Batter
Cream Butter and Sugar
In a large bowl, beat the butter and sugar until pale and fluffy. This traps air and makes a soft cake crumb.
Add Blackberry Puree and Eggs
Add eggs one at a time. Beat well after each. Stir in the blackberry puree and oil until smooth.
Mix in Dry Ingredients
In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Add this to the wet mix, alternating with the buttermilk. Stir until just combined. Finish with vanilla extract.
Step 3: Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. Divide the batter between them.
Bake for 25–30 minutes. A toothpick should come out clean. Cool in pans for 10 minutes, then move to a rack.
Step 4: Cook the Blackberry Filling
In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat until the fruit softens.
Mix cornstarch with water. Stir this into the pan. Cook until thickened. Let it cool.
Step 5: Make the Chocolate Ganache
Warm the cream in a small pot until it just starts to bubble. Remove from heat. Pour over chopped chocolate and butter.
Let it sit for 2–3 minutes. Stir until smooth and glossy. Let it cool slightly before using.
Step 6: Assemble the Cake
Add the Filling
Place the first cake layer on a plate. Spread a generous layer of blackberry filling across the top.
Pour the Ganache
Set the second layer on top. Pour ganache over the cake, letting it drip down the sides.
Final Touches
Top the cake with fresh blackberries. Add chocolate shavings and flowers if you like. A dusting of cocoa adds a moody look.
Serving Tips
Serve chilled or at room temperature. It pairs well with coffee or black tea. Add a scoop of vanilla ice cream if you’re feeling fancy.
How to Store the Cake
- In the fridge: Wrap slices in plastic or store in an airtight container. Keeps for 4 days.
- In the freezer: Freeze individual slices for up to a month. Thaw overnight in the fridge.
Final Thoughts
This Blackberry Velvet Gothic Cake brings a bold and beautiful twist to dessert. With deep fruit flavor and rich ganache, it’s more than just a sweet — it’s an experience. If you want to impress with something unique but manageable, this cake is a solid choice.
FAQs
1. Can I use frozen blackberries instead of fresh?
Yes, just thaw and drain them first.
2. What if I don’t have buttermilk?
You can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
3. Can I skip the ganache?
Sure. You can frost it with cream cheese frosting or blackberry buttercream instead.
4. Is the cake very sweet?
It’s well-balanced. The tart filling cuts through the richness of the ganache.
5. How do I get clean slices when serving?
Chill the cake first, and use a sharp knife wiped clean between cuts.
Blackberry Velvet Gothic Cake
Equipment
- Two 8-inch cake pans
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Saucepan
- Fine mesh strainer
- Cooling rack
- Offset spatula
Ingredients
- For the Cake Layers
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 cup blackberry puree
- 4 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- For the Blackberry Filling
- 1½ cups fresh blackberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- For the Chocolate Ganache
- 1 cup heavy cream
- 8 oz dark chocolate chopped
- 2 tbsp unsalted butter
- For Decorating
- Fresh blackberries
Instructions
- Step 1: Make the Blackberry Puree
- Rinse the blackberries. Blend until smooth. Push the puree through a fine strainer to remove the seeds. You’ll need 1 cup for the cake and the rest for the filling.
- Step 2: Prepare the Cake Batter
- Cream Butter and Sugar
- In a large bowl, beat the butter and sugar until pale and fluffy. This traps air and makes a soft cake crumb.
- Add Blackberry Puree and Eggs
- Add eggs one at a time. Beat well after each. Stir in the blackberry puree and oil until smooth.
- Mix in Dry Ingredients
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Add this to the wet mix, alternating with the buttermilk. Stir until just combined. Finish with vanilla extract.
- Step 3: Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans. Divide the batter between them.
- Bake for 25–30 minutes. A toothpick should come out clean. Cool in pans for 10 minutes, then move to a rack.
- Step 4: Cook the Blackberry Filling
- In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat until the fruit softens.
- Mix cornstarch with water. Stir this into the pan. Cook until thickened. Let it cool.
- Step 5: Make the Chocolate Ganache
- Warm the cream in a small pot until it just starts to bubble. Remove from heat. Pour over chopped chocolate and butter.
- Let it sit for 2–3 minutes. Stir until smooth and glossy. Let it cool slightly before using.
- Step 6: Assemble the Cake
- Add the Filling
- Place the first cake layer on a plate. Spread a generous layer of blackberry filling across the top.
- Pour the Ganache
- Set the second layer on top. Pour ganache over the cake, letting it drip down the sides.
- Final Touches
- Top the cake with fresh blackberries. Add chocolate shavings and flowers if you like. A dusting of cocoa adds a moody look.
