This Blackberry Velvet Gothic Cake: A Dark, Lush Dessert Dream comes together in about 40 minutes and requires just one bowl for a quick and easy dessert that your family will love! Switch up the blackberries for whatever berries you have on hand, or even make a spiced version with apples or pears, this recipe is perfect for cleaning out the fridge or using up leftovers. Trust me; it’s a dessert dream you won’t want to miss!

Ingredients Breakdown

Flour

2 cups all-purpose flour (240 grams)
Why I Chose This Ingredient: Flour is the foundation of any good cake, providing structure and that tender crumb we all love.
Substitution Options: If you want to lighten things up or need a gluten-free option, you can use a 1:1 gluten-free flour blend instead. I really prefer all-purpose flour for that classic texture, though!
Tips: Make sure to measure your flour correctly, spoon it into your measuring cup and level it off with a knife to avoid a dense cake.

Granulated Sugar

1 1/2 cups granulated sugar (300 grams)
Why I Chose This Ingredient: Sugar adds sweetness and helps with browning, giving that lovely, rich flavor.
Substitution Options: You can use coconut sugar or brown sugar for a slightly different flavor, but the cake’s color may change slightly.
Tips: Always sift your sugar if it’s clumpy. It makes a smoother batter!

Cocoa Powder

3/4 cup unsweetened cocoa powder (75 grams)
Why I Chose This Ingredient: Cocoa powder provides that incredible chocolate flavor that pairs beautifully with the blackberries.
Substitution Options: Dark cocoa powder can be used for a more intense taste, but sweetened cocoa mix isn’t a great swap since it raises the sugar content.
Tips: Look for high-quality cocoa powder; it really makes a difference!

Baking Powder

1 1/2 teaspoons baking powder
Why I Chose This Ingredient: It helps our cake rise beautifully, resulting in that perfect fluffy texture.
Substitution Options: You could use baking soda, but you would need to adjust the amount of acid in the recipe (like buttermilk) to balance things out.
Tips: Always check the expiration date on your baking powder, it loses its power after a while!

Baking Soda

1 teaspoon baking soda
Why I Chose This Ingredient: Helps with the tender crumb and balances out the acidity of our buttermilk.
Substitution Options: You can’t easily replace it, but if you’re in a pinch, just up the amount of baking powder slightly.
Tips: Mix it with the dry ingredients to avoid clumping.

Salt

1/2 teaspoon salt
Why I Chose This Ingredient: A couple pinches of salt really enhances sweetness and brings out all those amazing flavors in the cake.
Substitution Options: If you’re watching sodium intake, you can reduce the amount or use sea salt instead.
Tips: Remember that unsalted butter (if you’re using any) is the best option to control salt content.

Eggs

3 large eggs
Why I Chose This Ingredient: Eggs add moisture and richness, making the cake tender.
Substitution Options: You can replace them with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) if you’re looking for a vegan option.
Tips: Eggs should be room temperature for better incorporation into the batter.

Vegetable Oil

3/4 cup vegetable oil (180 ml)
Why I Chose This Ingredient: Oil keeps the cake wonderfully moist, it’s the secret to a tender crumb!
Substitution Options: Canola oil or melted coconut oil can be substituted as they provide the same moisture.
Tips: Don’t skip this ingredient; it really makes a difference!

Buttermilk

1 cup buttermilk (240 ml)
Why I Chose This Ingredient: Buttermilk adds acidity, which helps with leavening and tenderizes the cake. Plus, it gives a lovely tang!
Substitution Options: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk; let it sit for about 10 minutes.
Tips: Always shake the buttermilk container before using to mix in any settled bits!

Vanilla Extract

2 teaspoons vanilla extract
Why I Chose This Ingredient: Vanilla elevates the flavor profile, giving that deep warmth that complements chocolate so well.
Substitution Options: Vanilla essence can work in a pinch, but pure vanilla extract is always preferred for its pure flavor.
Tips: It’s worth investing in quality vanilla, the flavor just can’t be beat!

Hot Water

1/2 cup hot water (120 ml)
Why I Chose This Ingredient: Hot water helps dissolve the cocoa powder, ensuring our cake is both rich and full-flavored.
Substitution Options: Hot coffee can also be used here instead for a delightful mocha flavor!
Tips: Just boil a little water, then let cool slightly before adding.

Blackberries

1 1/2 cups fresh or frozen blackberries (225 grams)
Why I Chose This Ingredient: Blackberries add freshness and beautiful color to this rich cake, plus, they’re not too sweet!
Substitution Options: Fresh or frozen raspberries or blueberries work really well here too!
Tips: If using frozen, you may not need to thaw, just toss them right into the mixing bowl!

Granulated Sugar for the Filling

1/4 cup granulated sugar (50 grams)
Why I Chose This Ingredient: This sugar helps macerate the blackberries, giving that vibrant berry filling some sweetness.
Substitution Options: You could substitute agave nectar, but that may alter the texture a bit.
Tips: Aim for the freshest berries you can find for the best filling!

Cornstarch

2 tablespoons cornstarch mixed with 2 tablespoons water
Why I Chose This Ingredient: This thickens our blackberry filling to keep it from being too runny.
Substitution Options: Arrowroot powder can be replaced in equal quantities here.
Tips: Mix cornstarch and water thoroughly before adding to prevent clumping!

Lemon Juice

1 tablespoon lemon juice
Why I Chose This Ingredient: The lemon juice adds brightness to our blackberry filling, balancing the sweetness beautifully.
Substitution Options: Lime juice or apple cider vinegar can also work, but be careful with the amounts.
Tips: Fresh lemon juice is always best, but bottled works too if that’s what you have!

Heavy Whipping Cream

1 1/2 cups heavy whipping cream (360 ml)
Why I Chose This Ingredient: We’re talking rich and luscious whipped cream topping, this is a must-have!
Substitution Options: Half-and-half can be a lighter option, but it won’t whip as well.
Tips: Chill your mixing bowl for the whipped cream! It really makes a difference in how fluffy it gets!

Powdered Sugar

1/4 cup powdered sugar (30 grams)
Why I Chose This Ingredient: Powdered sugar sweetens the cream without the gritty texture of granulated sugar.
Substitution Options: You can make your own powdered sugar by blending granulated sugar in a blender until it becomes fine.
Tips: Sift before use to avoid clumps in your final whipped cream!

Fresh Blackberries, Edible Flowers, Dark Chocolate Shavings, Cocoa Powder for Decor

For garnish and decorating your cake.
Why I Chose These Ingredients: They elevate the presentation, giving your cake that “wow” factor!
Substitution Options: Use any seasonal fruits, nuts, or even edible petals you have on hand.
Tips: Get creative here, what you use can really jazz up the presentation!

How to Make Blackberry Velvet Gothic Cake

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 bowl, mix your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the wet ingredients: eggs, oil, buttermilk, and vanilla extract.
Add the wet ingredients to the dry, mixing until just combined. Slowly add in the hot water while stirring until everything is incorporated, you’ll have a thin batter.
Divide the batter evenly between the two prepared pans and shake gently to even out.
Bake in the preheated oven for about 30–35 minutes, or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Filling:

In a saucepan, over medium heat, add the blackberries and sugar. Cook, stirring occasionally until the berries start to break down and become juicy, about 5–7 minutes.
Add the cornstarch slurry (cornstarch mixed with two tablespoons of water) and the lemon juice; stir until thickened, about 2-3 minutes.
Remove from heat and allow the mixture to fully cool.

Whip the Cream:

In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Beat on medium-high speed until stiff peaks form, about 3–4 minutes. It should be fluffy and billowy seriously, this is what dreams are made of!

Assemble the Cake:

Place one cooled cake layer on a serving platter, then spread half of the cool blackberry filling over the top.
Top with a layer of whipped cream, then place the second cake layer on top.
Spread the remaining blackberry filling over this layer, followed by another heap of whipped cream.
Decorate with fresh blackberries, dark chocolate shavings, or edible flowers for that showstopper effect!

Chill and Serve:

Chill the assembled cake for at least 1 hour before slicing to help the layers set.
Slice and serve with extra whipped cream or berries if desired. The best part is seeing your family’s faces light up!

I can say with confidence, this is my go-to recipe for decadent desserts! I love making it for special occasions, and it’s a total crowd-pleaser. And the best part is, this Blackberry Velvet Gothic Cake is pretty easy to whip up, perfect for fulfilling that end-of-week dessert craving! Honestly, I’m a real sucker for how vibrant and beautiful this cake looks; it’s almost like a work of art on your table, yet it’s so simple!

If you loved this cake, be sure to check out my No-Bake Chocolate Coconut Graham Balls, my Gooey Coffee Caramel Cake, or my Shamrock Shake Pudding Cups! Each recipe is packed with tons of flavor and perfect for family gatherings.

Why This Recipe Works

Crowd-Pleaser

This cake is loaded with flavor and rich textures! If you’re serving guests or just your own family, you can bet everyone will want seconds, or thirds.

Customizable

The secret to a delicious blackberry filling? You can use whatever berries are in season or even a mix! Strawberries, raspberries, or blueberries work perfectly. So if you find yourself with extra fruit, toss it in!

Comfort Food

Seriously, this cake is pure comfort food. Each bite is decadent, creamy, and smooth, perfect for satisfying a sweet tooth. It’s the type of dessert that brings back memories of cozy family dinners.

Make-Ahead Friendly

You can bake the cake layers ahead of time! Store them in the fridge after cooling, and assemble the next day. It makes for a less stressful day of entertaining, just take your delicious creation out of the fridge and serve!

Perfect for Special Occasions

Whether it’s a birthday, an anniversary, or just a Friday night, this cake is a definite showstopper. Your friends and family will be raving about it long after the last slice is gone!

Serving Suggestions

How to Serve This Cake: This cake shines on its own but goes beautifully with a scoop of vanilla ice cream or a dollop of extra whipped cream on the side.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. But let’s be honest, there probably won’t be any leftovers!
Reheating Instructions: If you want to warm it up a little, pop a slice in the microwave for about 10-15 seconds. Just enough to take the chill off without melting the whipped cream.
Is it Freezer Friendly? Yes! You can freeze the cake layers (wrapped tightly in plastic wrap) for up to 3 months. Thaw in the fridge overnight before frosting and serving.

Creating this Blackberry Velvet Gothic Cake is just the kind of culinary adventure I love! With all these incredible flavors and textures, y’all are going to flip for this cake. It’s cozy, delicious, and super versatile, perfect for so many occasions! Grab your apron and get ready to impress.

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