Blackberry Velvet Gothic Cake (Print Version)
# Ingredients:
→ Cake
01 -
Vanilla extract
02 -
Blackberries
03 -
Buttermilk
04 -
Unsweetened cocoa powder
05 -
All-purpose flour
→ Frosting
06 -
Blackberry reduction
07 -
Powdered sugar
08 -
Cream cheese
# Instructions:
01 -
Fire up your oven to 175°C (350°F). Prep two round cake tins by lining the bottoms with parchment paper and greasing the edges so nothing sticks.
02 -
Grab a big bowl and mix up the flour, salt, cocoa powder, and baking soda until it’s all combined evenly.
03 -
In another bowl, beat the sugar and oil together until it’s nice and smooth. Add the eggs one after another, then pour in the vanilla and buttermilk, giving it all a good stir.
04 -
Slowly add the dry ingredients into the bowl with the wet mix. Once it’s blended, carefully fold in blackberries for sweet, fruity pops of flavor.
05 -
Split the batter evenly between the two tins. Bake for 30 to 35 minutes—check with a toothpick; it’s done when it comes out clean. Let the cakes cool fully before moving on to frosting.
06 -
Beat the cream cheese and butter until it’s light and airy. Slowly add powdered sugar, then pour in the blackberry reduction for a smooth and colorful spread.
07 -
Layer the cooled cakes with frosting between them. Add a swirl of blackberry reduction on top for a bold, eye-catching look.
# Notes:
01 -
Keep leftover slices in the fridge in a sealed container for up to 4 days. You can also freeze pieces for 3 months and defrost in the fridge overnight.
02 -
Spruce it up with edible flowers or fancy gold dust for some extra pizzazz.