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Black Velvet Cake with Blackberry Compote Recipe

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Discover the rich and moist Black Velvet Cake paired perfectly with a tangy homemade blackberry compote. This ultimate recipe combines the depth of cocoa with the fresh brightness of blackberries, creating a decadent dessert ideal for any special occasion or indulgent treat.

Ingredients

Scale

For the Cake

  • 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

For the Blackberry Compote

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

Optional for Serving

  • Whipped cream

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
  2. Mix Dry Ingredients: In a large mixing bowl, sift or combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt to evenly distribute all dry components.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully incorporated to create a smooth mixture.
  4. Mix Together: Pour the wet ingredient mixture into the dry ingredients bowl. Gently mix until just combined, being careful not to overmix the batter.
  5. Add Hot Water: Gradually stir in the hot water into the batter. The batter will be thin and smooth, which is normal and ensures a moist cake.
  6. Divide Batter: Evenly pour the batter into the prepared cake pans, smoothing the tops with a spatula for even baking.
  7. Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10-15 minutes. Then transfer them onto wire racks to cool completely before assembling.
  9. Prepare Blackberry Compote: While the cakes cool, combine fresh blackberries, lemon juice, and powdered sugar in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat and allow to cool slightly.
  10. Assemble the Cake: Place one cake layer on a serving platter. Spread a generous layer of the blackberry compote over it. Add the second cake layer on top and spread the remaining compote evenly.
  11. Serve: Optionally, add dollops of whipped cream on top or on the side for an extra creamy touch before serving.

Notes

  • Ensure all wet ingredients are at room temperature to create a smooth batter.
  • Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
  • The hot water thins the batter but helps enhance the cocoa flavor and cake moisture.
  • Allow the cake layers to cool completely before adding the compote to prevent it from melting.
  • Blackberry compote can be made ahead and refrigerated for up to 2 days.

Keywords: Black Velvet Cake, Blackberry Compote, Chocolate Cake, Homemade Cake, Berry Dessert

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