Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Make the cake layers and filling a day ahead. Chill the layers wrapped tightly and assemble the next day for the freshest whipped cream.

Can I use frozen blackberries?

Absolutely. Use frozen blackberries straight from the freezer, but thaw and drain a bit if they are very watery. Cook them until the mixture thickens so the filling is jammy rather than runny.

My whipped cream weeps. What did I do wrong?

Whipped cream can weep when the bowl or cream is warm. Chill both if you can. Stabilize with a teaspoon of powdered sugar or a touch of mascarpone to help it stay firm longer.

How do I transport this cake?

Chill it well and place it in a sturdy cake box. Keep the box level and use a non-slip mat in your car. If the trip is long, keep a small cooler with ice packs nearby and place the cake box on top.

Can I make this into cupcakes?

Yes, you can. Reduce baking time to about 18 to 22 minutes and watch for the same toothpick cue. Fill the centers with a small spoon of the blackberry filling and top with whipped cream or a buttercream swirl. These questions come from kitchens like yours. They reflect the small worries that turn an enjoyable bake into a restful one when answered kindly.

Easy Blackberry Velvet Gothic Cake 2026

Description

A rich chocolate cake filled with sweet blackberry filling and topped with billowy whipped cream, perfect for celebrations and cozy gatherings.

Ingredients

Scale

2 cups all-purpose flour (240 grams)
1 1/2 cups granulated sugar (300 grams)
3/4 cup unsweetened cocoa powder (75 grams)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup vegetable oil (180 ml)
1 cup buttermilk (240 ml)
2 teaspoons vanilla extract
1/2 cup hot water (120 ml)
1 1/2 cups fresh or frozen blackberries (225 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons cornstarch mixed with 2 tablespoons water
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream (360 ml)
1/4 cup powdered sugar (30 grams)
1 teaspoon vanilla extract
Fresh blackberries
Edible flowers
Dark chocolate shavings
Cocoa powder dusting

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Instructions

Preheat the oven to 350°F (175°C) and grease two 8-inch or 9-inch cake pans.
In one bowl, mix dry ingredients and in another, mix wet ingredients. Combine the two and stir in hot water.
Divide batter into the pans and bake for 30 to 35 minutes until a toothpick comes out with moist crumbs.
Let the cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.
For the filling, cook blackberries and 1/4 cup sugar in a saucepan until juices release. Add cornstarch mixture and lemon juice, stir until thickened.
Cool the filling completely before spreading it on the cake.
Beat chilled heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake by layering the first cake, spreading half of the blackberry filling on top, adding the second cake, then covering with whipped cream.
Decorate with dark chocolate shavings, fresh blackberries, and edible flowers. Chill for at least one hour before serving.

Notes

Use buttermilk for a softer crumb and vegetable oil for moisture. Edible flowers are optional but add a celebratory touch. For richer flavor try adding citrus zest or chocolate chips.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 25g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 6g
Cholesterol: 50mg