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Black Velvet Cake With Blackberry Compote Recipe

★★★★★

4.6 from 93 reviews
  • Author: Ben
  • Total Time: 4 hours 30 minutes (including chilling time for compote and cake)
  • Yield: 12 servings 1x

Description

This Black Velvet Cake with Blackberry Compote is an indulgent twist on the classic chocolate cake, featuring deep cocoa flavors enhanced by black gel food coloring for a dramatic black velvet appearance. The cake layers are moist and tender, balanced perfectly with a tangy-sweet fresh blackberry compote and a luscious cream cheese frosting. Ideal for celebrations or any special occasion, this ultimate recipe combines rich textures and fresh fruity brightness to delight your taste buds.

Ingredients

Scale

Cake Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar (for cake)
  • 1 cup (200g) packed light brown sugar
  • 1 cup (90g) unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt (for cake)
  • 1 cup (226g) unsalted butter, softened (for cake)
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) strong brewed coffee, cooled (or water + 2 teaspoons instant espresso)
  • 2 teaspoons pure vanilla extract (for cake)
  • 1–2 tablespoons black gel food coloring (optional)

Blackberry Compote

  • 2 cups (300g) fresh or frozen blackberries
  • ½ cup (100g) granulated sugar (for compote)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Cream Cheese Frosting

  • 1 ½ cups (340g) unsalted butter, softened (for frosting)
  • 16 oz (450g) full-fat cream cheese, chilled
  • 6–8 cups (720-960g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • ¼ teaspoon fine sea salt (for frosting)
  • 2–4 tablespoons heavy cream or milk (as needed for frosting)

Instructions

  1. Prepare Blackberry Compote: Combine blackberries, ½ cup granulated sugar, and lemon juice in a saucepan. Simmer for 8-10 minutes until the berries soften and release their juices. Whisk in the cornstarch slurry and cook an additional 1-2 minutes until the mixture thickens. Remove from heat, allow to cool completely, then chill in the refrigerator for 2-3 hours or overnight to develop flavor.
  2. Prepare for Cake Baking: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans thoroughly to ensure the cake layers release easily after baking.
  3. Mix Dry Cake Ingredients: Sift together all-purpose flour, 1 ½ cups granulated sugar (for cake), packed light brown sugar, unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon fine sea salt (for cake) in a large bowl. Whisk thoroughly to combine all dry ingredients evenly.
  4. Cream Butter and Sugars: Using a stand mixer or hand mixer, beat 1 cup softened unsalted butter (for cake) on medium speed until creamy, approximately 2 minutes. Gradually add the 1 ½ cups granulated sugar (for cake) and 1 cup packed light brown sugar, then continue beating for 3 to 5 minutes until the mixture is light and fluffy.
  5. Add Eggs and Prepare Liquids: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. In a separate bowl, whisk together the buttermilk, cooled brewed coffee, 2 teaspoons pure vanilla extract (for cake), and black gel food coloring if you are using it.
  6. Combine Cake Batter: On low speed, alternately add the dry ingredient mixture in thirds and the liquid mixture in halves to the creamed butter and sugar mixture. Mix gently and only until just combined after each addition to avoid overmixing and maintaining a tender crumb.
  7. Bake Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 28-32 minutes or until a wooden skewer inserted in the center comes out with moist crumbs attached. Let cakes cool in pans for 15-20 minutes before inverting onto wire racks to cool completely.
  8. Make Cream Cheese Frosting: In a clean mixer bowl, beat 1 ½ cups softened unsalted butter (for frosting) on medium speed until light and fluffy, around 3-5 minutes. Add chilled cream cheese and beat until just combined. Gradually incorporate sifted powdered sugar, beating until the frosting becomes light and fluffy. Mix in 2 teaspoons pure vanilla extract (for frosting) and ¼ teaspoon fine sea salt. Adjust texture by adding 2-4 tablespoons heavy cream or milk if needed to achieve spreadable consistency.
  9. Assemble Cake Layers: Level the cooled cake layers with a knife or cake leveler for an even surface. Place the first layer on your serving plate. Spread a thin layer of frosting, then pipe a frosting dam around the edge to hold the filling. Spoon half of the chilled blackberry compote inside the dam. Add the second cake layer and repeat with remaining compote. Top with the final cake layer.
  10. Crumb Coat and Chill: Apply a thin crumb coat of frosting evenly over the entire assembled cake to seal in crumbs. Place the cake in the refrigerator and chill for 20-30 minutes to set the crumb coat.
  11. Final Frosting and Chill: Frost the cake with the remaining frosting, smoothing the top and sides elegantly. Chill the finished cake in the refrigerator for at least one hour to allow the frosting to firm up before serving.
  12. Garnish and Serve: Garnish the cake with fresh blackberries, optional mint sprigs, or chocolate shavings for an attractive presentation. For clean slices, use a warm, sharp knife to cut the cake and enjoy.

Notes

  • Using strong brewed coffee enhances the chocolate flavor without making it taste like coffee.
  • Black gel food coloring is optional but adds dramatic color to the cake for visual impact.
  • Allow the compote to chill overnight for the best flavor and texture integration.
  • Make sure all cold ingredients like eggs and buttermilk are at room temperature to ensure proper mixing.
  • If using frozen blackberries, thaw and drain excess liquid before making the compote to avoid a watery filling.
  • The cream cheese frosting keeps best if refrigerated and should be brought to room temperature before serving for optimal softness.
  • Leveling your cake layers creates a professional look and ensures stability when stacking.
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: black velvet cake, blackberry compote, cream cheese frosting, chocolate cake, dessert, layered cake, homemade cake recipe

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