A rich, dark chocolate velvet cake with a stunning blackberry twist, this Blackberry Velvet Gothic Cake is both dramatic and delicious. I love how the deep flavors of the moist chocolate layers contrast with the tangy, vibrant blackberry filling, all finished with a cloud of lightly sweetened whipped cream. Whether I’m baking for a celebration or just want something indulgent and moody, this cake never fails to impress.
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 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
3 large eggs
¾ cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract
½ cup hot water
For the Blackberry Filling:
1 ½ cups fresh or frozen blackberries
¼ cup granulated sugar
2 tbsp cornstarch mixed with 2 tbsp water
1 tbsp lemon juice
For the Cream Topping:
1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
Optional Garnishes:
Fresh blackberries
Dark chocolate shavings
Edible flowers or a dusting of cocoa powder
Directions
I start by preheating the oven to 350 °F (175 °C), then greasing and lining two 8-inch round cake pans with parchment.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I beat the eggs with oil, buttermilk, and vanilla until the mixture is smooth.
I slowly mix the wet ingredients into the dry, stirring just until combined.
Then, I stir in the hot water — the batter will look thin, but that’s what makes it moist.
I divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
After baking, I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the blackberry filling, I cook the blackberries and sugar over medium heat until the berries release their juices.
I stir in the cornstarch slurry and lemon juice, cooking until the mixture thickens. I let this cool fully before using.
To make the cream topping, I whip the cream with powdered sugar and vanilla until stiff peaks form.
I place one cake layer on a serving plate, spread the blackberry filling over it, and gently set the second layer on top.
I frost just the top with the whipped cream and garnish with blackberries, chocolate shavings, or edible flowers. I chill the cake for at least 1 hour before serving.
Servings and timing
Servings: 10–12 slices
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: About 1 hour 5 minutes
Estimated Calories: ~350 kcal per slice
Variations
I sometimes use raspberries or a mix of berries for a different fruit profile.
For a richer topping, I swap the whipped cream with a mascarpone-based frosting.
If I want more intensity, I add a splash of blackberry liqueur to the filling.
To make it gluten-free, I use a 1:1 gluten-free flour blend.
For extra drama, I use black cocoa powder for an even darker cake.
Storage/Reheating
I store the cake in the refrigerator in an airtight container for up to 3 days. The whipped cream holds up well, but I find it’s best within the first 48 hours. For longer storage, I freeze the unfrosted cake layers and the blackberry filling separately for up to 1 month. I don’t recommend freezing the whipped cream topping.
FAQs
How do I keep the cake layers moist?
I make sure not to overmix the batter and I always use buttermilk and hot water — these keep the cake tender and rich.
Can I use frozen blackberries?
Yes, I use frozen blackberries when fresh ones aren’t in season. I don’t thaw them first — I just cook them down directly.
What if I don’t have buttermilk?
I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes to make a quick buttermilk substitute.
Can I make this cake in advance?
Yes, I often bake the cake layers and make the filling a day ahead. I assemble and frost it on the day I plan to serve it.
How do I get stiff peaks when whipping cream?
I use cold cream, a chilled bowl, and beat it on high speed until peaks stand upright when I lift the whisk.
Conclusion
This Blackberry Velvet Gothic Cake is more than just a dessert — it’s a showstopper. I love serving it for special dinners or cozy nights when I want something both comforting and striking. With its balance of rich chocolate and tart fruit, it’s a cake that never fails to impress — and one I come back to again and again.
📖 Recipe:
Blackberry Velvet Gothic Cake
- Total Time: 1 hour 5 minutes
- Yield: 10–12 slices
- Diet: Vegetarian
Description
A rich and dramatic chocolate velvet cake layered with tangy blackberry filling and topped with lightly sweetened whipped cream. Perfect for special occasions or when you're craving something indulgent and moody.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
3 large eggs
¾ cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract
½ cup hot water
1 ½ cups fresh or frozen blackberries
¼ cup granulated sugar (for filling)
2 tbsp cornstarch mixed with 2 tablespoon water
1 tbsp lemon juice
1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract (for topping)
Optional: Fresh blackberries, dark chocolate shavings, edible flowers, or cocoa powder for garnish
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs with vegetable oil, buttermilk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the hot water. The batter will be thin; this creates a moist cake.
- 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 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, cook blackberries and ¼ cup granulated sugar over medium heat until berries release their juices.
- Add the cornstarch-water mixture and lemon juice, stirring and cooking until the mixture thickens. Let cool completely.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate. Spread cooled blackberry filling evenly on top.
- Add the second cake layer and frost just the top with whipped cream.
- Garnish with fresh blackberries, dark chocolate shavings, edible flowers, or a dusting of cocoa powder, if desired.
- Chill the assembled cake for at least 1 hour before serving.
Notes
Swap blackberries for raspberries or mixed berries for a different flavor.
Use black cocoa powder for an even darker, more dramatic look.
Add a splash of blackberry liqueur to the filling for added depth.
Use a 1:1 gluten-free flour blend to make the cake gluten-free.
Store in the fridge for up to 3 days. Best enjoyed within 48 hours.
Freeze unfrosted cake layers and filling separately for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
