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Black Velvet Cake with Blackberry Compote Recipe

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4.4 from 150 reviews

This Black Velvet Cake with Blackberry Compote is a rich, moist chocolate cake with a unique twist of vibrant blackberry compote. Featuring a tender crumb with deep cocoa flavor, this cake is layered and filled with a sweet and tangy blackberry sauce, making it an ultimate dessert for any occasion.

Ingredients

Scale

Cake 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

Blackberry Compote Ingredients

  • 1 cup fresh blackberries
  • 2 tablespoons lemon juice
  • ¼ cup powdered sugar

Serving

  • Whipped cream (optional)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, sift and combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt to ensure even distribution.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well blended.
  4. Mix Together: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently until just combined; avoid overmixing to maintain a tender crumb.
  5. Add Hot Water: Gradually add the hot water while stirring slowly. The batter will be thin, but this is normal and helps create a moist cake.
  6. Divide Batter: Evenly pour the batter into the prepared cake pans, smoothing the top with a spatula for even baking.
  7. Bake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean without batter.
  8. Cool Cakes: Remove the cakes from the oven and allow them to cool in their pans for 10 to 15 minutes. Then, transfer to wire racks to cool completely to room temperature.
  9. Prepare Blackberry Compote: While the cakes are cooling, combine the blackberries, lemon juice, and powdered sugar in a saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and let cool slightly.
  10. Assemble the Cake: Place one cake layer on your serving platter. Spread a generous layer of the blackberry compote over the top. Carefully add the second cake layer and repeat spreading the compote over the top.
  11. Serve: Optionally, add whipped cream on top for an indulgent finish before serving.

Notes

  • Ensure eggs and buttermilk are at room temperature to achieve better batter consistency.
  • The hot water helps bloom the cocoa and creates a moist cake texture.
  • Be careful not to overmix the batter once the wet and dry ingredients combine to keep the cake tender.
  • The blackberry compote can be made ahead of time and refrigerated; warm slightly before assembling.
  • For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
  • Whipped cream is optional but adds a light and creamy contrast to the rich cake and tangy compote.

Keywords: Black velvet cake, blackberry compote, chocolate cake, moist cake, baked dessert, berry sauce, homemade cake

Find it online: https://mixitwitjoe.com/black-velvet-cake-with-blackberry-compote-recipe/