Dessert

Blackberry Velvet Gothic Cake Recipe

ByGabriel Langdon October 29, 2025October 29, 2025

Introduction

The Blackberry Velvet Gothic Cake is a stunning blend of rich dark chocolate and vibrant blackberries, creating a dessert that’s both visually striking and deeply flavorful. This moist, layered cake is perfect for anyone wanting a dramatic centerpiece with bold, natural fruit flavors.

A slice of dark purple cake with three visible layers, consisting of two thick, moist cake layers separated by one smooth, creamy purple frosting layer in the middle. The entire slice is coated with a shiny, thick purple frosting on top and sides. On top of the cake, there are several plump, shiny blackberries clustered together. Two blackberries also sit next to the cake slice on a white plate with a gold rim. The background is a white marbled texture. 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 your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
Step 2: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Add the buttermilk, vegetable oil, eggs, vanilla extract, and cooled coffee to the dry ingredients. Mix gently until just combined, then stir in the blackberry purée until the batter is smooth.
Step 4: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: To prepare 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. Beat until the frosting is fluffy and smooth.
Step 7: Frost the cooled cake layers generously with the blackberry frosting.
Step 8: For the glaze, heat the heavy cream until it just begins to simmer. Pour it over the dark chocolate chips and let sit for 5 minutes, then stir until glossy. Add corn syrup if desired for extra 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 the deepest color and richest flavor; substituting regular cocoa will make the cake lighter both in color and taste.
For a dairy-free option, replace butter with plant-based margarine and use coconut cream for the glaze.
Add chopped dark chocolate or fresh berries into the batter for extra texture.
Swap blackberries with raspberries or black cherries for a different fruit twist.
To make the cake healthier, substitute whole wheat pastry flour and replace some oil with Greek yogurt.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature for 30 minutes before serving to enhance flavor and texture. The frosting and glaze set better chilled, making slicing cleaner and more beautiful.

How to Serve

A slice of rich, dark purple cake with two thick layers of moist cake separated by a smooth, creamy purple frosting layer, all covered with the same purple frosting on the outside. On top, there is a small pile of shiny blackberries with a deep black color and glossy texture. Two blackberries sit on the white plate beside the cake slice, which has a simple decorative edge with gold accents. The cake slice is placed on a white marbled surface with a dark blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake in advance?

Yes, this cake can be baked a day ahead and stored covered in the fridge. Frost it the day you plan to serve for the best fresh taste and texture.

How do I strain blackberry purée to remove seeds?

Simply puree fresh or thawed blackberries, then press the mixture through a fine mesh sieve using a spoon or spatula to separate the seeds from the smooth juice.