Go Back
–+ servings
Black Velvet Cake with Blackberry Compote

Indulge in Black Velvet Cake with Blackberry Compote Bliss

Indulge in a delicious Black Velvet Cake with Blackberry Compote, a rich chocolate dessert topped with tangy blackberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1.75 cups granulated sugar brown sugar can be used for deeper flavor
  • 0.75 cups unsweetened cocoa powder Dutch-process cocoa can be used for richer taste
  • 1 teaspoon baking soda ensure it's fresh for proper rising
  • 1 teaspoon baking powder no substitutions necessary if fresh
  • 0.5 teaspoon salt can reduce or omit for low-sodium diets
  • 1 cup buttermilk can substitute with milk and vinegar or yogurt
  • 0.5 cups vegetable oil can replace with melted butter
  • 2 large eggs for vegan, use flax eggs or egg replacers
  • 2 teaspoons pure vanilla extract imitation vanilla can be used
  • 1 cup hot water essential for batter consistency
For the Blackberry Compote
  • 2 cups fresh blackberries can use frozen if fresh unavailable
  • 2 tablespoons lemon juice can replace with lime juice for a twist
  • 0.33 cups powdered sugar adjust quantity to taste
For Serving
  • 1 cups whipped cream optional; can substitute with whipped coconut cream

Equipment

  • Oven
  • Mixing bowls
  • spatula
  • Whisk
  • Saucepan
  • measuring cups
  • measuring spoons
  • cake pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
  2. In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients, gently mix until just combined.
  5. Stir in hot water carefully until the batter is smooth.
  6. Divide batter between prepared pans and bake for 30-35 minutes, checking with a toothpick.
  7. Let the cakes cool in pans for 10-15 minutes then transfer to wire racks.
  8. In a saucepan, cook blackberries, lemon juice, and powdered sugar over medium heat for 5-7 minutes until thickened.
  9. Assemble cake by layering one cake with compote and topping with the second layer and more compote.
  10. Serve with a dollop of whipped cream and additional blackberries, if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

Using room temperature ingredients ensures a smoother batter. Avoid overmixing for a light cake, and let it rest for optimal flavor.

Tried this recipe?

Let us know how it was!