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Black Velvet Cake With Blackberry Compote Recipe

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★★★★★

4.7 from 148 reviews

This Black Velvet Cake with Blackberry Compote is a decadent and moist chocolate cake layered with a luscious cream cheese frosting and a tangy blackberry compote. The deep cocoa flavor paired with fresh blackberries and smooth frosting creates an irresistible dessert perfect for special occasions or any sweet craving.

Ingredients

Scale

Cake Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 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
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1 cup (240ml) strong brewed coffee, cooled (or water + 2 tsp instant espresso)
  • 2 teaspoons pure vanilla extract
  • 1–2 tablespoons black gel food coloring (optional)

Blackberry Compote

  • 2 cups (300g) fresh or frozen blackberries
  • ½ cup (100g) granulated sugar
  • 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
  • 16 oz (450g) full-fat cream cheese, chilled
  • 6–8 cups (720-960g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 2–4 tablespoons heavy cream or milk (as needed)

Instructions

  1. Prepare Blackberry Compote: Combine blackberries, ½ cup granulated sugar, and lemon juice in a saucepan. Simmer gently for 8-10 minutes until the berries soften and release their juices. Whisk in the cornstarch slurry and cook for another 1-2 minutes until the compote thickens. Remove from heat and allow to cool completely, then chill in the refrigerator for 2-3 hours or overnight.
  2. Prepare for Cake Baking: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans to ensure easy removal of the cake layers.
  3. Mix Dry Cake Ingredients: Sift together the flour, 1 ½ cups granulated sugar, light brown sugar, unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon fine sea salt. Whisk to combine thoroughly and set aside.
  4. Cream Butter and Sugars: Using a mixer, beat 1 cup of softened unsalted butter on medium speed for about 2 minutes until creamy. Add the 1 ½ cups granulated sugar and 1 cup packed light brown sugar, then beat for 3-5 minutes until the mixture is light, fluffy, and well incorporated.
  5. Add Eggs and Prepare Liquids: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. In a separate bowl, whisk together the buttermilk, cooled coffee, 2 teaspoons pure vanilla extract, and optionally the black gel food coloring until combined.
  6. Combine Cake Batter: On low speed, alternately add the dry ingredients in three parts and the liquid mixture in two parts to the creamed butter mixture. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
  7. Bake Cake Layers: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 28-32 minutes or until a wooden skewer inserted in the center comes out with moist crumbs. Allow the cakes to cool in the pans for 15-20 minutes, then invert onto wire racks to cool completely.
  8. Make Cream Cheese Frosting: Beat 1 ½ cups softened unsalted butter until light and fluffy, about 3-5 minutes. Add the chilled cream cheese and beat until just combined. Gradually add sifted powdered sugar in batches, beating until the frosting is light and fluffy. Mix in 2 teaspoons vanilla extract and ¼ teaspoon fine sea salt. Adjust consistency with 2-4 tablespoons of heavy cream or milk as needed for spreading.
  9. Assemble Cake Layers: Level the cooled cake layers if needed. Place the first cake layer on a serving plate, spread a thin layer of frosting on top, then pipe a frosting dam around the edge to hold the compote. Spoon half of the chilled blackberry compote inside the dam. Repeat with the second layer and remaining compote, topping with the third cake layer.
  10. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20-30 minutes to set the crumb coat.
  11. Final Frosting and Chill: Apply the remaining frosting smoothly over the top and sides of the chilled cake. Return to the fridge and chill for at least one hour before serving to allow the frosting to firm up.
  12. Garnish and Serve: Garnish the cake with fresh blackberries, mint sprigs, or chocolate shavings as desired. Use a warm, sharp knife to slice cleanly and serve.

Notes

  • Use room temperature ingredients for the best batter consistency and even baking.
  • The coffee enhances the chocolate flavor but can be substituted with water and instant espresso for a similar effect.
  • Black gel food coloring is optional but deepens the cake’s classic black velvet color.
  • Ensure the cream cheese is chilled before making frosting to prevent melting.
  • The blackberry compote can be made a day ahead to save time.
  • For a dairy-free version, substitute butter and cream cheese with suitable plant-based alternatives.
  • Store the cake refrigerated and bring to room temperature before serving for best texture and flavor.

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

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