Introduction

Discover the rich and moist Black Velvet Cake paired perfectly with a fresh blackberry compote. This delightful dessert balances deep cocoa flavors with a fruity twist, making it a showstopper for any occasion.

A close-up view of a three-layer dark chocolate cake slice on a white plate. Each cake layer is deep brown and moist with a rich, slightly crumbly texture. Between the layers, there is a thick, shiny, dark red berry filling that looks smooth and glossy. The outside of the cake is covered in a smooth, glossy dark chocolate ganache. On the top, fresh blackberries sit neatly, some with small green leaves. The whole scene is on a white marbled surface with a dark blurred background, making the cake stand out sharply. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup hot water
1 cup fresh blackberries
2 tablespoons lemon juice
¼ cup powdered sugar (for the compote)
Whipped cream (for serving, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry mixture. Stir gently until just combined—avoid overmixing.
Step 5: Gradually add the hot water, stirring to create a smooth, thin batter.
Step 6: Divide the batter evenly between the prepared pans, smoothing the tops.
Step 7: Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Step 8: Let the cakes cool in the pans for 10-15 minutes, then transfer to wire racks to cool completely.
Step 9: For the compote, combine blackberries, lemon juice, and powdered sugar in a saucepan over medium heat. Cook until berries soften and break down, about 5-7 minutes. Remove from heat and let cool slightly.
Step 10: Place one cake layer on a serving plate. Spread a generous amount of blackberry compote over it. Top with the second cake layer and add more compote.
Step 11: Optionally, serve with whipped cream for extra richness.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of vinegar.
Freeze leftover cake layers wrapped tightly in plastic wrap for up to 2 months.
Add a splash of brandy or liqueur to the compote for a boozy depth of flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep any leftover compote in an airtight container in the fridge for up to 5 days. To reheat, allow the cake to come to room temperature for best texture; the compote can be warmed gently if desired.

How to Serve

A close-up of a three-layer dark chocolate cake with rich, glossy dark chocolate frosting covering the outside. Between each layer is a thick, shiny purple-red berry jam. On top of the cake sits a small cluster of fresh blackberries, adding texture and a natural touch. The cake is placed on a white marbled surface with some blackberries in front of it, creating a contrast with the dark cake. The background is simple and dark, making the cake stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the compote?

Yes, frozen blackberries work well. Just thaw them before cooking, and drain any excess liquid if necessary to avoid a watery compote.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.