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Black Velvet Cake With Blackberry Compote Recipe

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4.2 from 41 reviews

  • Author: admin
  • Total Time: 8 hours 35 minutes (includes chilling time)
  • Yield: 12 servings 1x

Description

This Black Velvet Cake with Blackberry Compote is the ultimate decadent dessert featuring rich, moist black velvet cake layers filled and frosted with luscious cream cheese frosting and a tangy blackberry compote. Perfect for special occasions, the cake combines dark cocoa flavor with the fresh fruit compote for a stunning and flavorful treat.

Ingredients

Scale

Cake Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar (for cake)
  • 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 (for cake)
  • 1 cup (226g) unsalted butter, softened (for cake)
  • 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 (for cake)
  • 1-2 tablespoons black gel food coloring (optional)

Blackberry Compote Ingredients

  • 2 cups (300g) fresh or frozen blackberries
  • ½ cup (100g) granulated sugar (for compote)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Cream Cheese Frosting Ingredients

  • 1 ½ cups (340g) unsalted butter, softened (for frosting)
  • 16 oz (450g) full-fat cream cheese, chilled
  • 6-8 cups (720-960g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • ¼ teaspoon fine sea salt (for frosting)
  • 2-4 tablespoons heavy cream or milk (as needed for frosting)

Instructions

  1. Prepare Blackberry Compote: Combine blackberries, ½ cup granulated sugar, and lemon juice in a saucepan. Simmer for 8-10 minutes until berries soften. Whisk in cornstarch slurry and cook 1-2 minutes until thickened. Cool completely, then chill in the refrigerator for 2-3 hours or overnight to allow flavors to meld.
  2. Prepare for Cake Baking: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans thoroughly to prevent sticking.
  3. Mix Dry Cake Ingredients: In a large bowl, sift together flour, 1 ½ cups granulated sugar (for cake), brown sugar, cocoa powder, baking soda, baking powder, and 1 teaspoon fine sea salt. Whisk to combine evenly.
  4. Cream Butter and Sugars: Using a stand mixer or handheld mixer, beat 1 cup softened unsalted butter until creamy, about 2 minutes. Add the 1 ½ cups granulated sugar and the light brown sugar, then beat on medium-high until the mixture is light and fluffy, about 3-5 minutes.
  5. Add Eggs and Prepare Liquids: Beat in eggs one at a time, ensuring each is fully incorporated. In a separate bowl, whisk together buttermilk, cooled strong brewed coffee, 2 teaspoons vanilla extract, and optional black gel food coloring if using.
  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 until just combined after each addition. Be careful not to overmix to maintain cake texture.
  7. Bake Cake Layers: Divide the batter evenly among the 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 cakes to cool in their pans for 15-20 minutes before inverting onto wire racks to cool completely.
  8. Make Cream Cheese Frosting: Beat 1 ½ cups softened unsalted butter until light and fluffy, 3-5 minutes. Add chilled cream cheese and beat until just combined. Gradually add sifted powdered sugar, beating until the frosting is light and fluffy. Mix in 2 teaspoons vanilla extract and ¼ teaspoon fine sea salt. Adjust the consistency with heavy cream or milk as needed for spreading.
  9. Assemble Cake Layers: Level the cooled cake layers with a serrated knife if needed. Place the first layer on your serving plate. Spread a thin layer of frosting, then pipe a frosting dam around the edges to hold the compote. Spoon half of the chilled blackberry compote inside the dam. Repeat with the second layer and remaining compote, then top with the final cake layer.
  10. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the entire assembled cake to seal in crumbs. Chill the cake for 20-30 minutes in the refrigerator to set the crumb coat.
  11. Final Frosting and Chill: Spread the remaining frosting evenly over the top and sides of the cake, smoothing with an offset spatula. Chill the cake for at least 1 hour to set the frosting before serving.
  12. Garnish and Serve: Garnish the cake with fresh blackberries, mint sprigs, or chocolate shavings as desired. For clean slices, warm a sharp knife slightly and slice to serve.

Notes

  • Using room temperature eggs and buttermilk ensures better batter emulsion.
  • Allow cake layers to cool completely to prevent frosting from melting.
  • Black gel food coloring is optional and used to enhance the black velvet color.
  • The compote can be made ahead and refrigerated overnight for convenience.
  • Adjust frosting consistency with cream or milk gradually to avoid overly runny frosting.
  • For a dairy-free version, substitute butter and cream cheese with vegan alternatives and use plant-based milk.
  • This cake freezes well once assembled and crumb coated; thaw in fridge overnight before final frosting.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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