Midnight Blackberry Velvet Cake 🍫🖤🍇
Rich, dark, and irresistibly elegant, this Midnight Blackberry Velvet Cake is a stunning dessert that blends deep cocoa notes with the sweet-tart flavor of fresh blackberries. Moist, velvety, and layered with luscious blackberry frosting, it’s the perfect showstopper for celebrations — dramatic in color, decadent in taste, and unforgettable in every bite.
Ingredients
For the Cake:
1 ¾ cups (220g) all-purpose flour
¾ cup (75g) dark cocoa powder
1 ½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 ¾ cups (350g) granulated sugar
2 large eggs, room temperature
½ cup (120ml) neutral oil
1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp vinegar — let sit 5 minutes)
1 tbsp vanilla extract
¾ cup (180ml) hot strong coffee (deepens the chocolate flavor without tasting like coffee)
For the Blackberry Frosting:
1 cup (230g) unsalted butter, softened
4 cups (480g) powdered sugar
½ cup (120ml) blackberry puree (strained of seeds)
1 tsp vanilla extract
Pinch of salt
Fresh blackberries for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk sugar, eggs, and oil until smooth and slightly thickened. Add buttermilk and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet, stirring gently until just combined — don’t overmix. Slowly pour in the hot coffee, whisking until the batter is smooth and glossy. The batter will be thin, but that’s what makes the cake moist.
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Blackberry Frosting
Beat softened butter on high speed until creamy. Gradually add powdered sugar, mixing on low speed until incorporated. Add vanilla, salt, and blackberry puree, then beat until smooth and fluffy. Adjust consistency with more powdered sugar (for thickness) or a little extra puree (for color and tang).
Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting, then add the second cake layer and frost the top and sides. For an elegant finish, top with fresh blackberries and a drizzle of blackberry sauce or melted dark chocolate.
Tips for Success
Use Dutch-processed dark cocoa for a richer color and flavor. Ensure the coffee is hot when added — it helps the cocoa bloom, deepening the taste. For a glossy finish, chill the cake briefly before serving.
Serving Ideas
Serve this dramatic dessert with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with espresso or red wine for an indulgent touch.
Nutritional Information (per slice)
Calories: ~480 kcal | Protein: 6g | Carbs: 58g | Fat: 25g
Conclusion
The Midnight Blackberry Velvet Cake is a stunning fusion of dark chocolate richness and bright berry freshness — a dessert that’s both decadent and refined. Moist, bold, and full of contrast, it’s the kind of cake that turns an ordinary evening into a celebration of flavor and elegance.