There’s something captivating about autumn. As the leaves turn fiery and the days grow shorter, our kitchens take on a darker, richer energy. My nonna in Italy always said that cooking should reflect the spirit of the season — and autumn, with its deep colors and earthy flavors, demands something bold. Inspired by this philosophy and America’s love for Halloween theatrics, I created this Blackberry Velvet Gothic Cake.
It’s an elegant, darkly romantic dessert that is as dramatic as it is delicious — moist, chocolatey cake layers laced with luscious blackberry puree, finished with an inky blackberry buttercream. It’s a true gothic fantasy for your table.
Table of Contents
🛒 Ingredients for Blackberry Velvet Gothic Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (preferably dark cocoa powder)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup strong brewed coffee, cooled
- ½ cup blackberry puree (strained to remove seeds)
For the Blackberry Buttercream:
- 1 ½ cups unsalted butter, softened
- 4 ½ cups powdered sugar, sifted
- ½ cup blackberry puree
- 1 teaspoon vanilla extract
- Dark food coloring (optional, for deeper color)
For Decoration:
- Fresh blackberries
- Edible flowers (optional)
- Dusting of edible glitter or black cocoa powder
🔥 How to Make Blackberry Velvet Gothic Cake
Step 1: Make the Blackberry Puree
Blend fresh or frozen blackberries until smooth. Strain through a fine mesh sieve to remove seeds. Set aside.
Step 2: Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, eggs, vanilla, and blackberry puree.
Slowly add the wet ingredients to the dry, mixing just until combined. Pour in the cooled coffee and stir gently.
Step 3: Bake
Divide the batter evenly among the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 4: Make the Blackberry Buttercream
In a large bowl, beat the butter until creamy. Gradually add powdered sugar. Add the blackberry puree and vanilla extract, beating until light and fluffy.
For a deeper color, add a drop or two of black or violet gel food coloring.
Step 5: Assemble
Level the cakes if necessary. Place one layer on a cake stand and spread a thick layer of blackberry buttercream. Repeat with the second layer, then top with the final cake layer. Frost the top and sides smoothly, or leave some texture for a more gothic feel.
Step 6: Decorate
Arrange fresh blackberries on top. Add edible flowers if desired. Finish with a gentle dusting of edible glitter or black cocoa powder for a haunting, magical touch.
🖤 Why Blackberry Velvet Gothic Cake Is Perfect for Fall
Fall is the season for deep, rich flavors — and this cake captures it all. The slight bitterness of blackberries, the richness of cocoa, and the subtle tang from buttermilk come together to create a cake that feels luxurious yet rustic.
It’s a showstopping centerpiece for Halloween parties, gothic weddings, or any gathering that calls for a little drama and elegance.
🍴 Flavor Variations and Tips
- Dark Romance: Add a layer of blackberry jam between the cake layers for an extra burst of fruit.
- Mocha Gothic: Swap the plain coffee for espresso to deepen the flavor.
- Spooky Drip: Drip a dark chocolate ganache over the top for an even more haunting look.
- Herbal Notes: Infuse the blackberry puree with a touch of lavender or rosemary for a botanical twist.
💬 Storage and Make-Ahead Tips
- Store the finished cake in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days. Allow to come to room temperature before serving.
- The cake layers can be baked and frozen (wrapped tightly) for up to 1 month before assembling.
🌐 Related Resources for Gothic Cake Inspiration
- How to Build a Layer Cake Like a Pro — Serious Eats
- The Science of Perfect Buttercream — King Arthur Baking
- Gothic Wedding Cake Ideas — Brides
- Using Edible Flowers Safely — Better Homes & Gardens
✨ Final Thoughts
This Blackberry Velvet Gothic Cake isn’t just a dessert — it’s an experience. Every slice unveils a world of rich, fruity, chocolatey decadence wrapped in gothic beauty.
Whether you’re hosting an autumn party, celebrating Halloween, or just want something stunning for a cozy evening, this cake is guaranteed to enchant your guests and leave them spellbound.
Blackberry Velvet Gothic Cake : Delicious Dessert
- Total Time: 1 hour (plus cooling)
Description
There’s something captivating about autumn. As the leaves turn fiery and the days grow shorter, our kitchens take on a darker, richer energy.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (preferably dark cocoa powder)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup strong brewed coffee, cooled
- ½ cup blackberry puree (strained to remove seeds)
For the Blackberry Buttercream:
- 1 ½ cups unsalted butter, softened
- 4 ½ cups powdered sugar, sifted
- ½ cup blackberry puree
- 1 teaspoon vanilla extract
- Dark food coloring (optional, for deeper color)
For Decoration:
- Fresh blackberries
- Edible flowers (optional)
- Dusting of edible glitter or black cocoa powder
Instructions
Blend fresh or frozen blackberries until smooth. Strain through a fine mesh sieve to remove seeds. Set aside.
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, eggs, vanilla, and blackberry puree.
Slowly add the wet ingredients to the dry, mixing just until combined. Pour in the cooled coffee and stir gently.
Divide the batter evenly among the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
In a large bowl, beat the butter until creamy. Gradually add powdered sugar. Add the blackberry puree and vanilla extract, beating until light and fluffy.
For a deeper color, add a drop or two of black or violet gel food coloring.
Level the cakes if necessary. Place one layer on a cake stand and spread a thick layer of blackberry buttercream. Repeat with the second layer, then top with the final cake layer. Frost the top and sides smoothly, or leave some texture for a more gothic feel.
Arrange fresh blackberries on top. Add edible flowers if desired. Finish with a gentle dusting of edible glitter or black cocoa powder for a haunting, magical touch.
Notes
- Store the finished cake in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days. Allow to come to room temperature before serving.
- The cake layers can be baked and frozen (wrapped tightly) for up to 1 month before assembling.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10–12 servings
- Calories: 480 kcal
- Sugar: 38g
- Fat: 24g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
Keywords: Blackberry Velvet Gothic Cake
