Description
This Red Velvet Cake with Blackberry Cream Cheese is a moist and vibrant cake featuring a rich cocoa-infused red velvet batter baked to perfection. It’s layered and topped with a luscious blackberry cream cheese frosting made from fresh blackberries, cream cheese, and whipped cream, delivering a delightful balance of sweet and tangy flavors enhanced by fresh lime juice and vanilla.
Ingredients
Units
Scale
Cake Ingredients
- 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 Sauce
- 3 cups fresh blackberries
- 1/2 cup granulated sugar
- 3 tablespoons fresh lime juice
- Pinch of salt
- 1/4 teaspoon cornstarch
Blackberry Cream Cheese Frosting
- 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Generously spray three 9-inch round cake pans with your preferred nonstick method to ensure the cakes release easily after baking.
- 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 thoroughly.
- Add Wet Ingredients to Batter: Gradually add the vegetable oil and buttermilk to the dry mix while mixing on medium-low speed. Then, add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Add Flavor and Color: Slowly blend in the hot coffee, vanilla extract, apple cider vinegar, and liquid red food coloring. Scrape down the bowl again and mix just until the batter is combined, taking care not to overmix to maintain a tender crumb.
- Bake the Cakes: Evenly divide the batter among the prepared pans and bake in the preheated oven for 20 to 27 minutes. Test doneness with a toothpick; it should come out clean when the cakes are fully baked. Remove from oven and allow the cakes to cool completely in their pans before removing.
- Prepare Blackberry Sauce: In a saucepan, combine 3 cups of fresh blackberries, 1/2 cup granulated sugar, 3 tablespoons fresh lime juice, and a pinch of salt. Cook over medium heat until the berries release their juices. Stir in 1/4 teaspoon cornstarch dissolved in a small amount of water and cook until thickened. Allow the sauce to cool completely.
- Make Blackberry Cream Cheese Frosting: In a mixing bowl, beat 16 ounces of cream cheese with 3/4 cup confectioners sugar until smooth and creamy. In a separate bowl, whip 1 cup heavy cream to stiff peaks along with 1 teaspoon vanilla extract and a pinch of salt. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Assemble the Cake: Once the cakes are cooled, spread a layer of blackberry sauce on one cake layer, then spread the blackberry cream cheese frosting over the sauce. Repeat for the remaining layers. Finish by frosting the top and sides with the remaining cream cheese frosting.
- Garnish and Serve: Top the cake with 1 cup fresh blackberries as a beautiful garnish. Chill the cake for at least an hour before serving to allow the flavors to meld and frosting to set.
Notes
- Moist red velvet cake with a creamy blackberry frosting creates a perfect balance of flavors.
- Use room temperature eggs and buttermilk to ensure a smooth batter and even rise.
- Hot coffee enhances the cocoa flavor in the cake without overpowering it.
- Chill the assembled cake to help the frosting set and improve slicing.
- Fresh blackberries in the sauce and garnish add a fruity brightness and beautiful presentation.
Nutrition
- Serving Size: 1 slice (approx. 130 g)
- Calories: 396 kcal
- Sugar: 51 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 61 mg
