Blackberry Velvet Cake

Ingredients

Cake

• 2¾ cups all-purpose flour
• 1½ cups sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup pureed blackberries (fresh or frozen)
• ½ tsp red or purple food coloring (optional, for deeper velvet color)

Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp blackberry puree

Optional Garnish

• Fresh blackberries
• Edible flowers or purple sprinkles

Instructions

1. Prep
   Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Dry Ingredients
   Whisk flour, baking soda, and salt.
3. Cream Butter & Sugar
   Beat butter and cream cheese until smooth. Add sugar gradually, then eggs one at a time. Mix in vanilla.
4. Combine
   Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Fold in blackberry puree (and food coloring if using).
5. Bake
   Divide batter evenly between pans. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
6. Frosting
   Beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and blackberry puree until smooth.
7. Assemble
   Frost between layers, sides, and top. Garnish with fresh blackberries or edible flowers.

✨ Deep purple cake with a subtle tart-sweet blackberry flavor, soft cream cheese frosting — utterly luxurious.