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Blackberry Velvet Cake (No Food Dye) Recipe

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4.4 from 68 reviews

This Blackberry Velvet Cake is a rich, moist black cocoa chocolate cake layered with a luscious blackberry compote and cream cheese black cocoa frosting. Made without artificial food dye, the cake boasts a natural deep black color from black cocoa powder complemented by the vibrant tang of fresh blackberries, topped with elegant chocolate skulls and dried rose petals for a stunning presentation. Perfect for special occasions or whenever you want an eye-catching dessert with a unique flavor twist.

Ingredients

Black Velvet Cake

  • 2 cups White granulated sugar
  • 2 cups All purpose flour (sifted)
  • 3/4 cup Black cocoa powder (sifted)
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 Eggs (room temperature)
  • 1 cup Buttermilk (room temperature)
  • 1 cup Coffee (hot)
  • 1/2 cup Canola oil
  • 2 tsp Vanilla extract

Blackberry Compote

  • 2 cups Fresh blackberries
  • 2 tbsp White granulated sugar
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 Cinnamon stick
  • 1/4 cup Water
  • 1 tbsp Cornstarch

Black Cocoa Frosting

  • 8 oz Cream cheese (softened)
  • 1/2 cup Unsalted butter (softened)
  • 3 cups Powdered sugar (sifted)
  • 1 cup Black cocoa powder (sifted)
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

Decoration

  • Chocolate skulls
  • Fresh blackberries
  • Dried rose petals

Instructions

  1. Preheat and prepare pans. Preheat your oven to 350°F (175°C). Spray two 8-inch cake pans with nonstick spray and line the bottoms and sides with parchment paper to prevent sticking and ensure easy removal.
  2. Mix dry ingredients. In a large bowl, sift together the all-purpose flour, black cocoa powder, white granulated sugar, baking powder, baking soda, and salt. Set this mixture aside.
  3. Combine wet ingredients. In a separate bowl, whisk together the buttermilk, canola oil, eggs, and vanilla extract until fully blended and smooth.
  4. Add wet to dry ingredients. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until fully combined. Then fold in the hot coffee, which helps intensify the black cocoa flavor and create a moist crumb.
  5. Divide batter and bake. Evenly divide the cake batter between the two prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes. Remove cakes from oven and let them cool completely in their pans. Once cool, carefully remove from pans and set aside.
  7. Make the blackberry compote. In a medium saucepan, combine the fresh blackberries, sugar, lemon juice, lemon zest, and cinnamon stick. Bring the mixture to a boil over medium heat and cook for 5-6 minutes to soften the berries and develop flavor.
  8. Thicken compote. Mix the water and cornstarch in a small bowl until smooth. Add this slurry to the boiling berries and cook until the mixture thickens, stirring frequently. Remove the cinnamon stick and transfer the compote to a small bowl. Refrigerate for at least 1 hour to chill and set. For a smoother texture, strain through a fine mesh sieve if desired.
  9. Prepare black cocoa frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy. Sift the powdered sugar, black cocoa powder, and salt into the mixture and use a hand mixer to beat until smooth and fluffy. Scrape down the sides as needed. Add vanilla extract and beat just to combine.
  10. Level the cakes. Use a cake leveler or serrated knife to trim the tops of the cooled cakes so they’re flat and even for easier stacking.
  11. Assemble the cake. Spread a small dab of frosting on your cake plate to anchor the first layer. Place one cake layer on the plate. Pipe a ring of frosting around the edge to create a dam, then spread an even layer of blackberry compote inside the ring.
  12. Add second layer and crumb coat. Place the second cake layer on top, inverted so the bottom is facing up for a flat surface. Frost the top and sides lightly to seal in crumbs (crumb coat), then refrigerate the cake for 20 minutes to set the crumb coat.
  13. Final frosting. After chilling, apply the remaining frosting smoothly over the entire cake for a polished finish.
  14. Decorate. Top the cake with chocolate skulls, fresh blackberries, and sprinkle with crushed dried rose petals for a visually stunning presentation.

Notes

  • Using black cocoa powder gives the cake its intense dark color naturally—no food dye needed.
  • Hot coffee added to the batter enhances the cocoa flavor and moisture without bitterness.
  • If you prefer a seedless compote, strain the mixture through a fine mesh sieve before chilling.
  • Ensure eggs and buttermilk are at room temperature for better mixing and cake texture.
  • This cake is best served after chilling to let the frosting and compote set, but it can be stored covered in the refrigerator for up to 3 days.
  • Allow the cake to come to room temperature before serving for best flavor and texture.
  • You can substitute blackberries with other berries for different flavor variations.

Find it online: https://recipethrive.com/blackberry-velvet-cake-no-food-dye-recipe/