Description
A rich and moist Blackberry Velvet Gothic Cake that combines deep cocoa flavor with fresh blackberries, perfect for any special occasion or dessert craving. This cake features a tender crumb enhanced by buttermilk and a subtle tartness from fresh blackberries, baked to perfection in simple round cake pans.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup buttermilk (or milk + vinegar)
- 1 cup fresh blackberries
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well blended to ensure even distribution of leavening and flavor.
- Mix wet ingredients and add blackberries: In a separate bowl, combine the vegetable oil and buttermilk, then gently fold in the fresh blackberries to preserve their shape and distribute them evenly.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cake tender.
- Fill pans and bake: Divide the batter evenly between the two prepared pans and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting or serving.
Notes
- Substitute buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Use melted coconut oil as a dairy-free alternative to vegetable oil for a subtle coconut flavor.
- Handle blackberries gently to avoid breaking them and discoloring the batter.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Allow cakes to cool completely before frosting to prevent melting or sliding of the frosting.