Introduction

The Blackberry Velvet Gothic Cake is a strikingly rich and moist chocolate cake layered with a luscious blackberry filling and topped with whipped cream. This dessert blends deep cocoa flavors with fresh berries, making it perfect for special occasions or an indulgent treat.

A round chocolate cake with two visible layers sits on a round wooden board placed on a white marbled surface. The bottom layer is a thick, dark chocolate crumb layer with a rough texture around the edges. The top layer is smooth and glossy dark chocolate frosting, evenly spread across the top and sides. A generous pile of fresh, shiny blackberries rests in the center on top of the cake, adding a rich, natural black and deep purple color contrast. The background shows blurred greenery and purple flowers. photo taken with an iphone --ar 4:5 --v 7

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 (optional)
Dark chocolate shavings (optional)
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 to prevent sticking.
Step 2: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the eggs, oil, buttermilk, and vanilla extract until smooth.
Step 3: Gradually combine the wet mixture into the dry ingredients. Stir in the hot water until the batter is smooth and well incorporated.
Step 4: Divide the batter evenly between the prepared pans and 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.
Step 5: To make the filling, place blackberries and 1/4 cup sugar in a saucepan over medium heat. Cook until the berries release their juices and become soft, about 5-7 minutes.
Step 6: Stir in the cornstarch mixture and lemon juice. Continue cooking and stirring until the filling thickens, then remove from heat and let it cool completely.
Step 7: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy whipped cream topping.
Step 8: Place one cake layer on a serving plate and spread the blackberry filling evenly on top. Place the second cake layer over the filling.
Step 9: Spread the whipped cream over the top layer of the cake. Decorate with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder as desired.
Step 10: Chill the assembled cake in the refrigerator for at least 1 hour before slicing to allow the flavors to set and the filling to firm up.

Tips & Variations

For a more intense chocolate flavor, try using Dutch-processed cocoa powder instead of natural cocoa.
If fresh blackberries are out of season, frozen berries work well—just thaw and drain excess liquid before cooking the filling.
Swap buttermilk for plain yogurt mixed with a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Add a splash of liqueur like Chambord or blackberry brandy to the filling for a boozy twist.
For a vegan version, substitute eggs with flaxseed meal and use coconut cream instead of heavy cream, adjusting for moisture.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh and the filling moist. Before serving, let the cake sit at room temperature for 15-20 minutes for the best texture. Leftovers can be sliced and frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

A dark chocolate cake with two layers is shown on a round wooden board, placed on a white marbled surface. The bottom layer is thick and crumbly with a rough textured edge, rich dark brown almost black in color. The top layer is a smooth, glossy spread of dark chocolate frosting covering the whole cake evenly. On top of the cake, there is a pile of fresh blackberries that are shiny and dark purple-black with small bright red hints. In the background, a terracotta pot with a green leafy plant and clusters of small purple flowers is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the filling a day in advance. Store them separately in the refrigerator and assemble the cake just before serving to maintain freshness.

What if I don’t have buttermilk?

You can easily substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using in the recipe.

Blackberry Velvet Gothic Cake Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

This Blackberry Velvet Gothic Cake is a decadent layered dessert featuring a moist, cocoa-rich velvet cake paired with a luscious blackberry filling and topped with whipped cream. The cake is beautifully adorned with fresh blackberries, dark chocolate shavings, edible flowers, and a dusting of cocoa powder, creating an elegant and striking presentation perfect for special occasions or a sophisticated treat.

Author: Marco
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake 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)

Blackberry Filling

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

Whipped Cream Topping

1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract

Decorations

Fresh blackberries
Edible flowers
Dark chocolate shavings
Cocoa powder dusting

Instructions

Bake the Cakes: Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until combined. Gradually add the wet ingredients into the dry ingredients and mix until just incorporated. Stir in the hot water slowly to create a smooth batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool the cakes completely in their pans on wire racks.
Make the Filling: While the cakes cool, prepare the blackberry filling. In a medium saucepan, combine the blackberries and granulated sugar. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture becomes bubbly and juicy. Stir in the cornstarch slurry (cornstarch mixed with water) and lemon juice, and continue cooking until the filling thickens enough to coat the back of a spoon. Remove from heat and let cool fully to room temperature.
Whip the Cream: In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed. Continue until stiff peaks form, meaning the cream holds its shape firmly without collapsing.
Assemble the Cake: Once the cakes have completely cooled, level the tops if necessary to create flat surfaces. Place one cake layer on a serving plate and spread the blackberry filling evenly on top. Carefully place the second cake layer over the filling. Spread the whipped cream generously over the top and around the sides of the cake. Decorate the cake with fresh blackberries, edible flowers, dark chocolate shavings, and a light dusting of cocoa powder for that gothic velvet effect.
Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the filling to set. Slice with a sharp knife and serve chilled for the best texture and taste experience.

Notes

Ensure the cakes are fully cooled before assembling to prevent the filling and cream from melting.
If fresh blackberries are out of season, frozen berries can be used for the filling—just thaw and drain excess juice before cooking.
For a more vivid color contrast, use dark cocoa powder in the cake batter.
The cake can be made a day in advance and stored covered in the refrigerator.
To keep the whipped cream stable for longer, you can add a teaspoon of gelatin dissolved in warm water before whipping.

Keywords: blackberry cake, velvet cake, gothic cake, layered dessert, chocolate cake, whipped cream topping, berry filling