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

Scale

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

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.

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