There was this one evening last summer when I decided to throw together something special with the blackberries I picked from my backyard—still warm from the sun and bursting with juice. I wasn’t planning on making a fancy dessert, but that little blackberry patch had other ideas. The result? This Decadent Blackberry Velvet Cake with Dark Chocolate Ganache that quickly became my go-to showstopper for any occasion.
I’ve made this cake probably a dozen times since then, tweaking it here and there, but the heart of it—the rich, velvety crumb paired with luscious dark chocolate ganache and pockets of tart blackberry—never changes. It’s the kind of cake that makes your kitchen smell like a bakery and your guests ask for seconds (and thirds, if you’re generous!).
Why You’ll Love This Recipe
Okay, real talk—this blackberry velvet cake recipe has completely spoiled me for every other berry dessert I’ve tried since.
- Moist, tender crumb with a beautiful velvet texture: The buttermilk and a touch of sour cream make this cake ridiculously soft. I swear, it melts in your mouth.
- Fresh blackberries baked right into the batter: You get these juicy bursts of tartness that balance the sweetness perfectly. Plus, it feels fancy but is surprisingly simple to make.
- Easy dark chocolate ganache that’s pure magic: I use just three ingredients, and it practically spreads itself. The bittersweet ganache complements the berries in a way that feels indulgent without being overpowering.
- Impresses without stress: I’ve brought this cake to potlucks, birthday parties, and casual dinners. It’s always the star, and yet, it doesn’t demand a ton of complicated steps or weird ingredients.
This cake isn’t just dessert—it’s a mood. Whether you’re celebrating or just craving something special, it’s the kind of recipe that makes you feel like you nailed it in the kitchen, even if you’re juggling a million other things.
What Ingredients You’ll Need
Here’s what I love about this ingredient list: it’s straightforward, and you probably have most of this hanging out in your pantry or fridge. And I’ll let you in on a few little tweaks that make a big difference.
- All-purpose flour (2 ½ cups / 310g) — I always reach for King Arthur for consistent results, but any good quality brand works. If you want, you can swap up to ½ cup for cake flour for even lighter texture.
- Granulated sugar (1 ¾ cups / 350g) — Sweet but not cloying. I use organic whenever possible for a subtle richer flavor.
- Unsweetened cocoa powder (3 tablespoons / 15g) — Dutch-processed if you can find it; it gives a deeper chocolate flavor that plays nicely with the blackberries.
- Baking soda (1 teaspoon) and baking powder (1 teaspoon) — These little guys make sure your cake rises just right.
- Salt (½ teaspoon) — Balances the sweetness and enhances the chocolate notes.
- Buttermilk (1 cup / 240ml) — The secret to tender crumb and that velvety texture. If you don’t have it, mix regular milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
- Sour cream (½ cup / 120g) — Adds moisture and richness. I’ve learned this tip from a baker friend, and it’s a game changer.
- Vegetable oil (½ cup / 120ml) — Keeps the cake moist longer than butter alone.
- Eggs (3 large, room temperature) — Room temp is key here for even mixing and fluff.
- Vanilla extract (2 teaspoons) — I’m picky about this—Nielsen-Massey is my favorite for its pure flavor.
- Fresh blackberries (1 ½ cups / 225g) — This cake shines with fresh fruit. If you only have frozen, toss them in a little flour before folding in to prevent sinking.
For the ganache:
- Dark chocolate (8 ounces / 225g) — I use 70% cacao bars for that perfect bittersweet balance.
- Heavy cream (¾ cup / 180ml) — Straight from the fridge, no shortcuts here.
- Unsalted butter (2 tablespoons / 28g) — Adds sheen and smoothness to the ganache.
I’ve tried mixing things up with frozen berries and different chocolates, but this combo is my tried-and-true winner for rich flavor and perfect texture every time.
Equipment Needed
You don’t need a super fancy kitchen to pull off this blackberry velvet cake recipe. I’ve made it with the basics, and it still turned out like a dream.
- Two 8-inch round cake pans — Metal or glass works. I have a set from years ago, and they’re still going strong.
- Mixing bowls — I like having one for dry and one for wet ingredients to keep things tidy.
- Electric hand mixer or stand mixer — I’m team hand mixer because I don’t have a stand one yet, but either works.
- Measuring cups and spoons — I’m a bit obsessive about measuring baking ingredients properly; it really helps with consistency.
- Rubber spatula — For folding in blackberries gently without squishing them.
- Saucepan — For warming the cream in the ganache.
- Wire rack — You need somewhere to cool the cakes so they don’t sweat.
Oh, and don’t skip a good serrated knife for leveling the cakes if you want them to stack neatly. I’ve chipped a few edges learning the hard way.
How to Make It: Step-by-Step
- Preheat and prep (10 minutes)
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and dust lightly with flour, or line them with parchment paper circles. This helps the cakes release easily—trust me, I learned this the sticky way. - Mix dry ingredients (5 minutes)
In a large bowl, sift together 2 ½ cups (310g) all-purpose flour, 3 tablespoons (15g) cocoa powder, 1 ¾ cups (350g) granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk to combine evenly so your cake rises perfectly and evenly. - Combine wet ingredients (5 minutes)
In another bowl, whisk 3 large room temperature eggs until slightly frothy. Add 1 cup (240ml) buttermilk, ½ cup (120g) sour cream, ½ cup (120ml) vegetable oil, and 2 teaspoons vanilla extract. Mix until smooth and glossy. This mixture smells incredible already. - Mix wet and dry (3 minutes)
Pour the wet into the dry ingredients and mix gently with a hand mixer on low speed or a spatula just until combined. The batter should be thick and smooth—don’t overmix or the cake might turn out dense. - Fold in blackberries (2 minutes)
Gently fold in 1 ½ cups (225g) fresh blackberries using a spatula. Try not to break them up too much; you want those juicy pockets, not purple batter. If frozen, toss them with a teaspoon of flour first to prevent sinking. - Divide and bake (35-40 minutes)
Divide the batter evenly between the two pans (roughly 2 ½ cups each). Bake for 35-40 minutes until a toothpick inserted near the center comes out with just a few moist crumbs. The tops should be springy and fragrant with chocolate and berries. - Cool completely (30 minutes)
Let the cakes cool in the pans for 15 minutes, then run a knife around the edges and invert onto wire racks to cool completely. Cakes must be fully cool before you start the ganache or frosting—otherwise, you’ll melt it, and that’s a hot mess. - Make the ganache (10 minutes)
Chop 8 ounces (225g) dark chocolate into small pieces and place in a heatproof bowl. Warm ¾ cup (180ml) heavy cream in a small saucepan until it just starts to simmer (don’t boil!). Pour hot cream over chocolate, let sit 2 minutes, then stir gently until smooth. Stir in 2 tablespoons (28g) unsalted butter until glossy. - Assemble the cake (10 minutes)
Place one cake layer on your serving plate. Spread a thin layer of ganache over it. Add the second layer on top, then pour the rest of the ganache over the cake, smoothing with an offset spatula to cover the top and sides evenly. Don’t worry if it’s not perfect—it still looks gorgeous. - Chill and serve (at least 1 hour)
Refrigerate the cake for at least an hour so the ganache sets beautifully. Bring to room temperature before slicing for the best texture and flavor.
By now, your kitchen should smell like a chocolate-berry dream. I promise, it’s worth every minute.
My Best Tips & Techniques
Okay, here’s where I spill all the little secrets I’ve picked up making this cake way too many times.
- Don’t skip the buttermilk and sour cream combo—it’s what gives the cake that melt-in-your-mouth velvet texture. I’ve tried it without sour cream, and it’s just not the same.
- Room temperature eggs and dairy mix more evenly. I set my eggs and sour cream out for about 30 minutes before starting. It’s a small step that makes a noticeable difference.
- Be gentle folding in the blackberries. I learned the hard way that stirring too vigorously turns the batter purple and soggy.
- Check your oven temperature. I’ve had my oven run hot by 10 degrees, and that threw off baking times. An oven thermometer is a cheap lifesaver.
- Make the ganache while the cake cools. It’s super quick, and you don’t want the cake sitting around waiting.
- Brush the cake layers with a tiny splash of blackberry syrup or simple syrup before ganache if you want extra moistness and flavor punch.
- Resist slicing the cake warm. I know it’s tempting, but ganache needs time to set or your slices will be messy.
Ways to Mix It Up
Once you’ve nailed the classic, here are some fun ways to make this blackberry velvet cake recipe your own:
- Raspberry Swap: Substitute raspberries for blackberries for a slightly sweeter, less tart version. Same quantity, same technique.
- White Chocolate Ganache: Swap dark chocolate for white chocolate in the ganache for a creamy, sweeter finish. I like to add a pinch of sea salt to balance it out.
- Nutty Crunch: Sprinkle ½ cup toasted pecans or almonds between layers or on top of the ganache for texture contrast.
- Spiced Velvet: Add 1 teaspoon cinnamon and ¼ teaspoon ground cardamom to the dry ingredients for a warm twist.
- Vegan Version: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), coconut yogurt instead of sour cream, and a plant-based ganache made with coconut cream and dairy-free chocolate.
- Muffin Tin Mini Cakes: Pour batter into lined muffin tins and bake at 350°F (175°C) for 18-22 minutes. Perfect for parties or lunchboxes.
Trust me, each variation brings something delicious to the table. I’ve tried them all (sometimes twice) and they never disappoint.
Serving Ideas & Storage
This cake is incredible served slightly warm or at room temperature. I usually slice it and spread a tiny bit of softened butter or mascarpone on top—because why not?
Pair it with fresh berries and a cup of strong coffee or your favorite black tea. For a dessert upgrade, a scoop of vanilla ice cream on the side is next-level indulgent.
Storage is easy:
- Room temperature: Keep tightly wrapped or in an airtight container for up to 2 days. The ganache stays glossy and the cake moist.
- Refrigerator: Lasts up to a week when covered well. Bring slices to room temp or microwave for 15 seconds to revive softness.
- Freezer: Slice and wrap individual pieces in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge or toast slices gently.
If your cake ever starts to dry out, don’t toss it—turn it into decadent bread pudding or trifle. Waste not, want not!
Nutritional Info & Health Benefits
| Nutrient | Per Slice (1/12th) |
|---|---|
| Calories | 320 |
| Protein | 4g |
| Carbohydrates | 38g |
| Fat | 17g |
| Fiber | 3g |
| Sugar | 25g |
I’m no nutritionist, but here’s what I like about this cake: it uses fresh fruit, which adds fiber and vitamins, and the dark chocolate ganache provides antioxidants. Plus, using buttermilk and sour cream gives it a tender crumb without relying on tons of butter.
Yes, it’s still a dessert with sugar and fat, but it’s a far cry from store-bought sweets loaded with preservatives and artificial flavors. For me, it’s all about balance—enjoying something homemade and delicious that nourishes the soul.
Final Thoughts
So there you have it—my Decadent Blackberry Velvet Cake with Dark Chocolate Ganache. I know I’ve gushed a bit, but this cake truly feels like a little slice of magic every time I make it.
It’s become my go-to when I want to impress without the fuss, when I need a comforting treat, or when I just want to use up the bounty of fresh blackberries from the season. I hope it becomes a favorite in your house too.
Don’t be shy about making it your own—try the variations, swap ingredients based on what’s in your pantry, and add your own twist. That’s the best part about baking: making recipes your own.
If you give this cake a try, please drop a comment below and tell me how it goes—I love hearing your stories. And if you share a photo, tag me on Instagram @velvetbakes—I get genuinely excited seeing your creations!
Happy baking! May your kitchen smell like chocolate and berries today.
FAQs
Q: Can I use frozen blackberries instead of fresh?
A: Totally! I do this when fresh aren’t available. Just toss the frozen berries with a teaspoon of flour before folding them in to keep them from sinking to the bottom. They’ll release more juice, so your cake might be a little moister and purple, but still delicious.
Q: How do I know when the cake is done baking?
A: The toothpick test is your best friend here. Insert a toothpick near the center—if it comes out with a few moist crumbs clinging but no wet batter, you’re good. Also, the cake should spring back lightly when you press the top, and the edges will start to pull away from the pan.
Q: Can I make this cake gluten-free?
A: Yes! I recommend using a 1:1 gluten-free baking flour blend. Bob’s Red Mill works well for me. The texture might be slightly denser but still tender and moist. Just make sure your baking powder is gluten-free too.
Q: What’s the best way to reheat leftover cake slices?
A: I prefer toasting the slices lightly—it crisps up the edges and warms the center. You can also microwave for 15-20 seconds or pop the whole slice in a 300°F (150°C) oven for 10 minutes if you want it warm all the way through.
Q: Can I double the recipe for a bigger crowd?
A: Absolutely! Double all ingredients and use two sets of pans or bigger pans if you have them. Baking time stays roughly the same, but keep an eye on the cake, especially if you use larger pans. My kitchen always smells incredible when I do this, so fair warning to your neighbors!
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Decadent Blackberry Velvet Cake with Dark Chocolate Ganache
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
Description
A moist and tender blackberry velvet cake with fresh blackberries baked into the batter, topped with an easy and luscious dark chocolate ganache. Perfect for any occasion and impresses without stress.
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- 3 tablespoons (15g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice, let sit 5 minutes)
- ½ cup (120g) sour cream
- ½ cup (120ml) vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (225g) fresh blackberries (if frozen, toss with 1 tsp flour)
- For the ganache:
- 8 ounces (225g) dark chocolate (70% cacao bars preferred)
- ¾ cup (180ml) heavy cream
- 2 tablespoons (28g) unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and dust with flour or line with parchment paper.
- In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine.
- In another bowl, whisk eggs until frothy. Add buttermilk, sour cream, vegetable oil, and vanilla extract. Mix until smooth.
- Pour wet ingredients into dry and mix gently on low speed or fold with spatula until just combined. Do not overmix.
- Gently fold in blackberries, being careful not to break them.
- Divide batter evenly between pans (about 2 ½ cups each). Bake 35-40 minutes until toothpick comes out with a few moist crumbs and cake springs back lightly.
- Cool cakes in pans for 15 minutes, then invert onto wire racks to cool completely.
- Make ganache: chop chocolate and place in heatproof bowl. Warm cream until simmering, pour over chocolate, let sit 2 minutes, then stir until smooth. Stir in butter until glossy.
- Assemble cake: place one layer on plate, spread thin layer of ganache, add second layer, then cover top and sides with remaining ganache.
- Refrigerate cake at least 1 hour to set ganache. Bring to room temperature before serving.
Notes
[‘Use room temperature eggs and dairy for even mixing.’, ‘Be gentle folding in blackberries to avoid purple batter.’, ‘Check oven temperature with thermometer for best results.’, ‘Make ganache while cakes cool to save time.’, ‘Brush cake layers with blackberry or simple syrup for extra moistness.’, ‘Allow ganache to set before slicing to avoid messy cuts.’, ‘Frozen blackberries can be used if tossed with flour first.’, ‘For gluten-free, use 1:1 gluten-free baking flour blend and gluten-free baking powder.’]
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 25
- Fat: 17
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: blackberry velvet cake, dark chocolate ganache, berry dessert, moist cake, easy chocolate cake, homemade cake, berry cake recipe
