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Blackberry Velvet Gothic Cake

A deeply indulgent multi-layer black velvet cake with vibrant blackberry cream filling and a glossy blackberry mirror glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened black cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs room temperature
  • 1 cup buttermilk room temperature
  • 0.5 cup unsalted butter softened
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp distilled white vinegar
  • 1 black food coloring gel optional
Filling
  • 2 cups fresh blackberries for reduction
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 0.5 cup unsalted butter softened
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 deep purple food coloring gel optional
Glaze
  • 1 cup blackberry juice strained from puree
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 packets unflavored gelatin
  • 0.5 cup heavy cream

Equipment

  • Mixing bowls
  • 9-inch round cake pans
  • Wire rack
  • Hand mixer or stand mixer
  • Small Saucepan
  • Sieve
  • Bench Scraper
  • Candy thermometer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and prepare two 9-inch round cake pans.
  2. Whisk together the dry ingredients: flour, sugar, black cocoa powder, baking soda, and salt.
  3. In a separate bowl, cream softened butter and sugar. Add eggs, vanilla extract, vegetable oil, and buttermilk, mixing well.
  4. Gradually alternate buttermilk and dry mix into wet mixture, finishing with white vinegar and remaining buttermilk. Add black coloring if using.
  5. Bake cakes for 30-35 minutes until set. Cool completely in pans for 10 minutes, then turn onto wire rack.
  6. Prepare blackberry reduction: Cook blackberries, sugar, cornstarch, and lemon juice until thickened. Strain and cool puree.
  7. For filling: Beat softened cream cheese and butter. Add powdered sugar, vanilla, and 1/2 cup cooled blackberry puree. Beat until fluffy. Add purple coloring if using.
  8. Prepare glaze: Heat blackberry juice and sugar. Whisk in cornstarch slurry. Soak gelatin in heavy cream, then whisk into glaze until melted. Cool to 90°F.
  9. Level and frost the cakes with the chilled blackberry cream filling, then apply a smooth final coat and chill.
  10. Ensure glaze is 90°F. Place cake on rack and pour glaze quickly and evenly. Garnish with whole blackberries. Chill for 4+ hours before slicing.

Notes

Using black cocoa powder is essential for the natural black color and specific velvet taste. Chill the filling and the filled cake thoroughly before glazing for the best result. Invest in a candy thermometer for precise mirror glaze temperature control.