Introduction

The Blackberry Velvet Gothic Cake is a rich, dark chocolate cake with a deep berry twist. Its moist texture and subtle fruity notes make it a perfect dessert for any occasion.

A round chocolate cake sits on a wooden board with three visible layers; the bottom layer is a dark brown cake with a rough crumb texture, the middle layer is a smooth, medium brown chocolate filling, and the top layer is a shiny, dark chocolate ganache spread evenly. A pile of fresh blackberries with a glossy, bumpy texture and deep purple-black color decorates the center on top of the cake. The setting shows a blurred purple flower plant in a pot in the background. The cake is on a white marbled textured surface. 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)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, beat the eggs, then add the vegetable oil, buttermilk, and vanilla extract. Mix until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
Step 5: Carefully stir in the hot water until the batter is smooth and thin.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting or serving.

Tips & Variations

For extra blackberry flavor, add fresh or frozen blackberries to the batter or use a blackberry frosting.
Be sure not to overmix the batter to keep the cake moist and tender.
If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, allow refrigerated cake to come to room temperature for the best texture.

How to Serve

A round chocolate cake with three visible layers sits on a white marbled surface; the bottom layer is dark, crumbly chocolate cake, the middle layer is a smooth, thick chocolate mousse, and the top layer is a shiny, rich chocolate ganache spread evenly. On top, there is a pile of fresh, deep black blackberries that add texture and color contrast to the dark brown cake. The cake edges are slightly crumbly, giving a homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes before using.

How do I make sure the cake stays moist?

Avoid overmixing the batter and make sure not to overbake the cake. Adding buttermilk also helps keep it tender and moist.

Blackberry Velvet Gothic Cake Recipe

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★★★★★

4.7 from 142 reviews

Blackberry Velvet Gothic Cake is a rich and moist chocolate cake infused with deep cocoa flavor, balanced by the tanginess of buttermilk and the sweet burst of blackberry. Perfect for gothic-themed celebrations or anyone craving an indulgent, velvety dessert with a dark twist.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry 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

Wet Ingredients

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)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for baking.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to combine thoroughly.
Combine Wet Ingredients: In a separate bowl, beat the eggs lightly, then add vegetable oil, buttermilk, and vanilla extract. Mix well until smooth.
Mix Batter: Gradually add the wet ingredients to the dry ingredients and stir gently to combine. Then slowly pour in the hot water, mixing carefully until the batter is smooth and slightly thin.
Pour and Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting or assembling.

Notes

Ensure hot water is just boiled to activate the cocoa perfectly for a velvety texture.
Do not overmix the batter to keep the cake tender.
Use buttermilk for the best moistness and flavor enhancement.
If desired, add fresh blackberries between layers or as decoration for a gothic aesthetic.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: cake, chocolate cake, velvet cake, blackberry cake, gothic cake, dessert