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Why Make This Recipe

Black Velvet Cake with Blackberry Compote is a delicious treat that combines rich chocolate flavor with the tartness of fresh blackberries. This cake is perfect for special occasions or as a sweet addition to your everyday dessert. The contrasting flavors and textures make it a crowd-pleaser, and the simple ingredients mean you can whip it up without any hassle.

How to Make Black Velvet Cake with Blackberry Compote

Ingredients

1 cup Blackberries, fresh
2 Eggs, large
2 tbsp Lemon juice
2 cups All-purpose flour
1/2 tsp Baking powder
1 1/2 tsp Baking soda
3/4 cup Cocoa powder, unsweetened
1 3/4 cups Granulated sugar
1/4 cup Powdered sugar
1 tsp Salt
2 tsp Vanilla extract, pure
1 Whipped cream
1/2 cup Vegetable oil
1 cup Buttermilk
1 cup Water, hot

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together the granulated sugar, eggs, vegetable oil, buttermilk, hot water, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the blackberry compote, combine fresh blackberries, lemon juice, and powdered sugar in a saucepan. Cook over medium heat until the blackberries break down and the mixture thickens slightly.
Serve slices of black velvet cake topped with blackberry compote and whipped cream.

How to Serve Black Velvet Cake with Blackberry Compote

Cut the black velvet cake into slices and use a spoon to add the blackberry compote on top. Finish with a dollop of whipped cream for an extra touch of sweetness. This dessert is best served fresh but can be made ahead of time for convenience.

How to Store Black Velvet Cake with Blackberry Compote

To store the cake, keep it in an airtight container in the refrigerator for up to five days. If you have leftover compote, store it in a separate airtight container in the fridge as well. You can also freeze the cake without the compote for up to three months. Just be sure to wrap it well in plastic wrap and foil.

Tips to Make Black Velvet Cake with Blackberry Compote

Be sure to sift the cocoa powder and flour for a lighter cake texture.
Make sure your eggs and buttermilk are at room temperature for the best mixing results.
You can adjust the sweetness of the blackberry compote by adding more or less powdered sugar based on your taste.
Experiment with different berries for the compote, like raspberries or blueberries, for a fun twist.

Variation

You can make a cream cheese frosting instead of whipped cream for an added richness. Just beat cream cheese with sugar and vanilla until creamy, then spread it over the layers of cake before topping with the blackberry compote.

FAQs

Q: Can I use frozen blackberries for the compote?
A: Yes, frozen blackberries work well in the compote. Just remember to reduce the cooking time slightly.

Q: Can I make this cake gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check the label for a one-to-one ratio.

Q: How long does this cake last after baking?
A: Black Velvet Cake lasts about five days in the refrigerator. If stored properly, it can last longer in the freezer.