I bake a simple berry cake most weekends when blackberries are in season. It started as a way to use a big bowl of berries that would go bad. I learned a quick method that uses pantry staples. The cake heats the kitchen and makes a plain lunch feel like a treat without much fuss.
I now keep this recipe for when friends stop by or when I need dessert after a weeknight dinner. I call it The Dreamiest Blackberry Velvet Cake and it fits small or large gatherings. It is easy to scale and does not need fancy tools. I usually make it with cream cheese frosting.
This recipe is a two-layer chocolate cake with fresh blackberries and a cream cheese topping. It tastes like mild chocolate and bright berry. The blackberries add small bursts of tartness. People often make it for family dinners, potlucks, or casual weekend treats. It works well when you need a quick dessert that still looks nice. If you like velvet cake, try a related treat like homemade red velvet cake balls for a small, hand-held option.
Why make this recipe
This cake is useful because it uses simple items you likely have on hand. It takes about an hour from start to finish. The steps are not hard and you can scale the pans up or down. The flavor is a mix of chocolate with fresh berry notes. It fits both weeknight meals and casual gatherings. You can add plain or flavored frosting to change the taste. It also works like other berry desserts such as classic strawberry shortcake for casual meals.
How to make this recipe
You mix the dry parts in one bowl and the wet parts in another. Then you combine them and fold in the berries. The batter goes into two pans and bakes until a toothpick comes out clean. After a short cool in the pan, move the layers to a rack to cool fully. When cold, you spread the cream cheese frosting between the layers and over the top. Expect a moist crumb and berry pockets in each slice.
Ingredients
2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh blackberries, Cream cheese frosting (for topping)
The flour gives structure. Sugar adds sweetness and helps the crumb. Cocoa brings a mild chocolate taste that pairs well with berries. Buttermilk keeps the cake tender and adds slight tang. Oil keeps it moist, and eggs help hold the batter. Baking soda helps the cake rise. Fresh blackberries add texture and a bright flavor. Cream cheese frosting adds a soft, tangy finish. For another simple berry bake, see blueberry coffee cake.
Directions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until just combined.
- Gently fold in the fresh blackberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread cream cheese frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate with additional blackberries and serve.
Notes: Grease pans well so the layers release cleanly. Mix until just combined to avoid a dense cake. Folding the berries gently keeps them from breaking and staining the batter too much. Let the layers cool fully before frosting to prevent the frosting from sliding. This version keeps a nice balance of chocolate and berry.
How to serve this recipe
Serve the cake at room temperature. Cut clean slices with a sharp knife. Add a few extra blackberries on each plate for a neat look. This cake fits casual dinners, birthday treats, and picnics. For a lighter option, serve smaller slices with coffee. For a richer plate, add a scoop of vanilla ice cream. Plain plates and simple forks work fine. It pairs well with tea, coffee, or a mild dessert wine.
How to store this recipe
Store the frosted cake in the fridge. Cover it with a cake dome or wrap it loosely with plastic wrap. It stays fresh for 3–4 days. For longer storage, cut into slices and freeze in an airtight container. Thaw slices in the fridge overnight. Do not leave the frosted cake at room temperature more than a few hours. If you keep the layers unfrosted, they work in the fridge for a day or two before you add the frosting.
Tips to make this recipe
Use room temperature eggs and buttermilk for a smoother batter. Gently fold the blackberries to keep them whole. If berries are very wet, pat them dry to avoid thinning the batter. If the batter looks lumpy, a few slow stirs fix it—do not overmix. To fix a sunken center, bake a bit longer and use a toothpick test. For a neater top, trim a tiny bit off each layer before stacking. Try this tip when you want a clean look for guests with the name The Dreamiest Blackberry Velvet Cake on the table.
Variation
Swap fresh blackberries for thawed frozen berries if fresh are not available. Use raspberry or cherry for a different fruit note. For a denser cake, replace half the oil with melted butter. To make cupcakes, divide the batter into a muffin pan and reduce bake time to 18–22 minutes. If you want less sugar, cut the sugar by 1/4 cup and taste the frosting before using. Some variations are limited by the fruit texture, so choose swaps that keep the batter from getting too wet.
FAQs
Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them well before folding in.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour mix and watch the texture.
Q: How long does the frosting hold?
A: The cream cheese frosting is best for 3–4 days in the fridge.
Q: Can I bake this in one pan?
A: Yes, but bake longer and check doneness with a toothpick.
Q: Can I omit the cocoa?
A: You can, but the cake will lose its chocolate note and taste different.
Conclusion
This cake fits simple home baking. It is fast and makes good use of fresh fruit. The Dreamiest Blackberry Velvet Cake works for weeknight dinners and small parties. For more ideas and a similar version, see Vegnish’s take on the cake. For a note on a red velvet base with a berry icing idea, look at this red velvet with blackberry cream cheese icing.
Print
The Dreamiest Blackberry Velvet Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple two-layer chocolate cake with fresh blackberries and cream cheese frosting, perfect for gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blackberries
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until just combined.
- Gently fold in the fresh blackberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread cream cheese frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate with additional blackberries and serve.
Notes
Grease pans well for easy release. Mix until just combined to avoid a dense cake. Fold in the berries gently to keep them whole. Let the layers cool fully before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
