Dessert

Blackberry Velvet Gothic Cake Recipe

ByLily Cross October 28, 2025October 28, 2025

Introduction

The Blackberry Velvet Gothic Cake is a stunning dessert that blends deep, dark chocolate with vibrant blackberry flavor. This cake combines rich cocoa, tangy blackberry purée, and silky frosting to create a visually striking and deliciously indulgent treat perfect for special occasions or gothic-themed celebrations.

A rich two-layer dark purple cake with a smooth, thick layer of purple frosting between the layers and covering the whole outside. The top is decorated with a small pile of shiny, plump blackberries, and a few more blackberries sit on the edge of the white plate with a gold rim. The texture of the cake looks moist and dense, while the frosting is creamy and slightly glossy. The background shows a soft, blurred white marbled texture beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder (preferably dark or black cocoa)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
¾ cup brewed coffee, cooled
1 cup blackberry purée (strained to remove seeds)

For the Blackberry Frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup blackberry purée
1 tsp vanilla extract
Pinch of salt

For the Gothic Glaze:

1 cup dark chocolate chips
½ cup heavy cream
1 tbsp corn syrup (optional for shine)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: Add the buttermilk, vegetable oil, eggs, vanilla extract, and cooled coffee. Mix until just combined, then gently stir in the blackberry purée until smooth.
Step 4: 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 5: Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Step 6: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then mix in the blackberry purée, vanilla extract, and a pinch of salt. Continue beating until fluffy and smooth.
Step 7: Frost the cooled cake layers with the blackberry frosting.
Step 8: For the glaze, heat the heavy cream until it simmers, then pour it over the dark chocolate chips. Let sit for 5 minutes, then stir until glossy. Stir in corn syrup if using for added shine.
Step 9: Pour the glaze over the frosted cake, allowing it to drip down the sides. Decorate with fresh blackberries, edible flowers, or dark chocolate curls for a gothic touch.

Tips & Variations

Use black cocoa for a more intense, dark chocolate flavor and dramatic color.
Substitute raspberries or black cherries for blackberries to change the flavor profile.
Add chopped chocolate or fresh berries into the batter for added texture.
For a dairy-free version, use plant-based butter and milk alternatives.
Swap coconut sugar for granulated sugar to reduce refined sugar content.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, let it sit at room temperature for about 30 minutes. The cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

A slice of dark purple cake with two thick layers of moist cake separated by a smooth, lighter purple frosting layer in the middle. The cake is covered in the same glossy purple frosting, with several fresh blackberries piled on top and two blackberries resting on the side. The slice sits on a white plate with a golden edge, placed on a white marbled texture. 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, the cake layers and frosting can be made a day ahead. Store them separately in airtight containers. Assemble and glaze the cake before serving for the best texture and flavor.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.