Blackberry Velvet Gothic Cake is a dark, decadent dessert that combines the richness of a velvety chocolate cake with the deep, tart notes of blackberries. With its striking dark aesthetic and luscious berry-infused layers, this cake is perfect for gothic-themed gatherings, Halloween parties, or anyone who loves a dramatic and indulgent dessert.
Why You’ll Love This Recipe
- Rich and Decadent – A moist, chocolate velvet cake with a luscious blackberry filling.
- Visually Stunning – A deep, gothic-inspired appearance with dark berries and moody frosting.
- Perfect for Special Occasions – Ideal for Halloween, gothic weddings, or elegant dinner parties.
- Balanced Flavors – The slight tartness of blackberries cuts through the rich chocolate for a perfect bite.
- Customizable – Can be made with different berries, flavored frostings, or decorative styles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Cocoa powder (Dutch-processed for deep color)
- Baking powder
- Baking soda
- Salt
- Sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Strong brewed coffee (enhances the chocolate flavor)
For the Blackberry Filling:
- Fresh or frozen blackberries
- Sugar
- Lemon juice
- Cornstarch (to thicken)
For the Frosting:
- Butter (softened)
- Powdered sugar
- Blackberry purée
- Heavy cream
- Black food coloring (optional for a gothic effect)
Optional Garnishes:
- Fresh blackberries
- Edible black roses or dark florals
- Drizzle of dark chocolate ganache
Directions
Make the Cake:
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
- Mix dry ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix wet ingredients – In another bowl, beat eggs, sugar, buttermilk, oil, and vanilla. Stir in the brewed coffee.
- Combine – Gradually add dry ingredients to wet, mixing until smooth.
- Bake – Divide batter between the pans and bake for 30-35 minutes. Let cakes cool completely.
Make the Blackberry Filling:
- Cook blackberries, sugar, and lemon juice over medium heat until softened.
- Thicken with cornstarch (dissolved in a little water), then let cool.
Make the Frosting:
- Beat butter until fluffy, then gradually add powdered sugar.
- Mix in blackberry purée and heavy cream until smooth. Add food coloring if desired.
Assemble the Cake:
- Layer the cakes with the blackberry filling in between.
- Frost the cake with the blackberry buttercream.
- Decorate with fresh blackberries, edible flowers, or a chocolate drizzle for a gothic touch.
Servings and Timing
- Servings: 10-12
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Variations
- Boozy Version – Add blackberry liqueur to the filling for an adult twist.
- Extra Chocolatey – Drizzle with dark chocolate ganache.
- Vegan Option – Use plant-based milk, flax eggs, and dairy-free butter.
- Deep Red Velvet – Add black gel food coloring for a dark red gothic effect.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap cake layers separately and freeze for up to 3 months. Thaw before assembling.
- Serving Tip: Let the cake sit at room temperature for 15 minutes before serving for the best texture.
FAQs
Can I use fresh or frozen blackberries?
Both work! If using frozen, thaw and drain excess liquid before cooking.
How do I get the cake to be extra dark?
Use Dutch-processed cocoa and a touch of black food coloring.
Can I make this cake ahead of time?
Yes! Bake the cake layers a day ahead and store them wrapped at room temperature.
What can I use instead of buttermilk?
Use regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Can I make cupcakes instead of a full cake?
Yes! Reduce the baking time to 18-20 minutes.
How do I keep my cake moist?
Don’t overbake, and brush the layers with simple syrup for extra moisture.
Can I add cream cheese to the frosting?
Yes! Substitute half the butter for cream cheese for a tangier frosting.
How do I make this more gothic in appearance?
Use black or dark purple food coloring and dramatic decorations like edible flowers.
What pairs well with this cake?
A glass of red wine, blackberry tea, or a dark espresso.
How do I get smooth frosting?
Use a cake scraper and chill between layers for a polished look.
Conclusion
Blackberry Velvet Gothic Cake is the perfect blend of dark elegance and rich flavor. Whether you’re making it for a gothic-themed event, Halloween, or just because you love bold desserts, this cake is guaranteed to impress. Try it out, and let each bite transport you into a world of decadence!
Print
Blackberry Velvet Gothic Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gothic, Dark Aesthetic, Halloween
Description
This Blackberry Velvet Gothic Cake is a dark, decadent dessert with a rich black velvet sponge, luscious blackberry compote, and silky blackberry buttercream. Perfect for Halloween, gothic-themed parties, or anyone who loves a dramatic, moody cake. The deep cocoa flavor pairs beautifully with the tart blackberries, creating a mysterious and indulgent treat.
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 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
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.
- 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.
- Serve and enjoy this hauntingly beautiful dessert!
Notes
- For an ultra-dark cake, use black cocoa and black food coloring.
- Make it extra spooky: Drizzle with blackberry syrup or add dark chocolate ganache drips.
- Storage: Store in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
- Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.