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–+ servings
Black Velvet Cake with Blackberry Compote

Indulge in Black Velvet Cake with Blackberry Compote Delight

Experience the rich flavors of Black Velvet Cake with a tart blackberry compote for an indulgent dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free blend if needed
  • 2 cups granulated sugar can replace with coconut sugar for lower glycemic option
  • 3/4 cup unsweetened cocoa powder Dutch-process cocoa can give a slightly different taste
  • 1 teaspoon baking soda ensure it’s fresh for best results
  • 1 teaspoon baking powder more baking soda can be used if needed
  • 1/2 teaspoon salt try Himalayan salt for unique taste
  • 1 cup buttermilk Greek yogurt or dairy-free yogurt can substitute
  • 1/2 cup vegetable oil melted coconut oil can be used for added flavor
  • 2 large eggs use flax eggs for a vegan version
  • 2 teaspoons pure vanilla extract bean paste can provide a more intense aroma
  • 1 cup hot water brew coffee for an even richer taste
For the Blackberry Compote
  • 2 cups fresh blackberries frozen blackberries work in a pinch
  • 1 tablespoon lemon juice lime juice is a suitable alternative
  • 1/2 cup powdered sugar substitute with stevia for sugar-free option
For Topping
  • 1 cup whipped cream optional for added richness and elegance

Equipment

  • oven
  • Mixing Bowls
  • whisk
  • cake pans
  • saucepan

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk together thoroughly until well blended.
  3. In another bowl, whisk together the buttermilk, vegetable oil, large eggs, and pure vanilla extract until fully combined.
  4. Pour the wet ingredients into the dry ingredients, mixing gently until just combined.
  5. Gradually stir in the hot water until the batter is smooth.
  6. Evenly distribute the batter into your prepared pans. Bake for 30-35 minutes.
  7. Let the cakes cool in the pans for about 10-15 minutes, then transfer to wire racks to cool completely.
  8. For the compote, heat fresh blackberries, lemon juice, and powdered sugar in a saucepan over medium heat for about 5-7 minutes until the berries break down.
  9. Place one cake layer on a serving plate, spread a generous amount of blackberry compote, and add the second cake layer.
  10. Slice your Black Velvet Cake and serve with whipped cream on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Allow the assembled cake to chill for at least an hour before serving.

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