Name: Blackberry Velvet Gothic Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the Cake: – 2 ½ cups all-purpose flour – ¼ cup unsweetened cocoa powder – 1 tsp baking soda – ½ tsp salt – 1 cup unsalted butter, softened – 1 ¾ cups granulated sugar – 3 large eggs – 1 cup buttermilk – ¾ cup blackberry puree (strained) – 2 tsp vanilla extract – 1 tsp white vinegar – Optional: black gel food coloring for extra depth; For the Blackberry Cream Cheese Frosting: – 8 oz cream cheese, softened – ½ cup unsalted butter, softened – 4 cups powdered sugar – ¼ cup blackberry puree (reduced slightly) – 1 tsp vanilla extract – Optional: black gel food coloring; For Garnish: – Fresh blackberries – Edible flowers or fresh herbs (e.g. mint, thyme) – Optional: blackberry syrup drizzle or dark chocolate ganache

Blackberry velvet gothic cake is a dramatic, dark-hued dessert that blends rich chocolatey depth with the sweet tang of blackberries. With its deep black color, bold flavor, and velvety texture, this cake is both striking and indulgent. I love making it when I want something that feels decadent and a little mysterious—perfect for Halloween, gothic themes, or when I’m just in the mood for something stunning and sophisticated.

Blackberry Velvet Gothic Cake

Why You’ll Love This Recipe

I love this cake because it’s not only beautiful, but also incredibly moist and flavorful. The blackberry purée adds a fruity twist to a classic chocolate or red velvet-style cake, and when paired with a dark blackberry buttercream or ganache, the flavor is unforgettable. It’s a showstopper that tastes as good as it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour
Unsweetened cocoa powder (preferably dark or black cocoa)
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Buttermilk
Blackberry purée (fresh or frozen, strained)
Vanilla extract
Black gel food coloring (optional for dramatic effect)

For the Blackberry Frosting:

Unsalted butter (softened)
Blackberry purée (reduced to thicken)
Powdered sugar
Vanilla extract
Pinch of salt
Optional: black food coloring for a gothic look

Directions

I preheat the oven to 350°F (175°C) and grease and line two or three 8-inch round cake pans.
I whisk together the dry ingredients—flour, cocoa powder, baking soda, and salt.
In a separate bowl, I mix the sugars, eggs, oil, buttermilk, vanilla, and blackberry purée until smooth.
I gradually add the dry ingredients to the wet, mixing just until combined. If I’m using food coloring, I add it now to deepen the hue.
I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
I cool the cakes in the pans for 10 minutes, then turn them out onto racks to cool completely.
For the frosting, I beat the butter until light and fluffy, then gradually add powdered sugar and thickened blackberry purée, beating until smooth. I adjust the consistency with more sugar or purée as needed.
I frost the cooled cakes, stacking and smoothing as desired. I often finish with fresh blackberries, edible flowers, or a gothic black glaze drizzle.

Servings and Timing

This cake makes 12–14 slices. It takes about 25 minutes to prep, 30 minutes to bake, and additional time to cool and frost—so I plan for about 2 hours total.

Variations

I sometimes add a layer of blackberry jam between cake layers for extra fruitiness.
For a more intense chocolate flavor, I use espresso powder in the batter.
A dark chocolate ganache drizzle adds a glossy, elegant touch.
I’ve also made it as cupcakes for individual gothic treats.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5. If chilled, I let it sit at room temperature for about 30 minutes before serving. The cake also freezes well, tightly wrapped, for up to 2 months.

FAQs

Can I use frozen blackberries?

Yes, I thaw and strain them first to remove seeds. I reduce the purée on the stove to thicken it for the best texture in the cake and frosting.

What kind of cocoa gives the cake its dark color?

I use black cocoa or a mix of dark and regular cocoa for a deep, gothic look. Black gel food coloring helps intensify the color.

Can I make this without food coloring?

Yes! The cake will still have a rich natural tone from the cocoa and blackberries—it just won’t be jet black.

What’s the texture of this cake like?

It’s incredibly moist and tender with a fine crumb—thanks to the buttermilk, oil, and fruit purée.

Can I make this cake ahead?

Yes! I often bake the layers a day ahead and frost the next day. The flavor gets even better as it rests.

Conclusion

Blackberry velvet gothic cake is rich, bold, and beautiful—perfect for those moments when I want a dessert that’s both elegant and a little dark. With its deep color, moist texture, and lush berry flavor, it’s a cake that turns heads and satisfies every time. Whether it’s for a moody celebration or just a dessert with flair, this one never fails to impress.