Description

This Red Velvet Cake with Blackberry Cream Cheese is a moist and decadent dessert combining classic red velvet flavors with a luscious blackberry cream cheese frosting. The cake layers are tender and rich, enhanced by a hint of cocoa and coffee, while the fresh blackberry frosting adds a tangy sweetness and vibrant color, making it perfect for special occasions or a delightful treat.

Ingredients

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Cake:

2 1/2 cups sifted all-purpose flour
2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1/4 cup strong hot coffee
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 ounce liquid red food coloring

Blackberry Cream Cheese Frosting:

3 cups fresh blackberries
1/2 cup granulated sugar
3 tablespoons fresh lime juice
Pinch of salt
1/4 teaspoon cornstarch
16 oz cream cheese
3/4 cup confectioners sugar
1 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Garnish:

1 cup fresh blackberries

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Instructions

Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Generously spray three 9-inch round cake pans with a nonstick spray or line them with parchment paper to prevent sticking.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, combine the sifted all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Mix on low speed to blend evenly.
Add Wet Ingredients: Slowly add the vegetable oil and buttermilk to the dry ingredients while mixing on low. Increase the speed to medium-low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl to ensure everything is well mixed.
Incorporate Flavorings: Gradually add the hot coffee, vanilla extract, apple cider vinegar, and liquid red food coloring to the batter. Mix until just combined, being careful not to overmix to maintain cake tenderness.
Bake the Cakes: Evenly divide the batter among the prepared cake pans. Bake for 20 to 27 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool completely in the pans before removing.
Prepare Blackberry Puree: In a saucepan, combine 3 cups of fresh blackberries, 1/2 cup granulated sugar, fresh lime juice, pinch of salt, and cornstarch. Cook over medium heat until the berries break down and the mixture thickens slightly. Allow to cool, then strain to remove seeds for a smooth puree.
Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese until smooth. Add the confectioners sugar, heavy cream, vanilla extract, and a pinch of salt. Whip until light and fluffy. Gently fold in the cooled blackberry puree until well combined.
Assemble the Cake: Place one cake layer on a serving plate and spread a layer of blackberry cream cheese frosting over the top. Repeat with remaining layers and frost the top and sides of the cake. Garnish with fresh blackberries on top for decoration.

Notes

This recipe yields a moist and tender red velvet cake with a creamy and tangy blackberry frosting, perfect for celebrations.
Ensure eggs and buttermilk are at room temperature for optimal batter consistency.
Do not overmix the batter to keep the cake light and fluffy.
The strawberry puree can be strained to remove seeds for a smoother frosting texture.
Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice (approx. 110g)
Calories: 396 kcal
Sugar: 51 g
Sodium: 410 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 61 mg