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Black Velvet Cake with Blackberry Compote

This rich dark cake layered with moist chocolate is topped with a luscious blackberry compote, perfect for any celebration or just a cozy evening at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the blackberry compote
  • 2 cups fresh blackberries
  • 1/2 cup sugar (for compote)
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
  4. Carefully stir in the boiling water until the batter is smooth.
  5. Divide the batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely.
Making the compote
  1. For the blackberry compote, combine the blackberries, sugar, and lemon juice in a saucepan over medium heat.
  2. Cook until the blackberries break down and the mixture thickens, about 10-15 minutes.
  3. Let the compote cool before serving.
Frosting and Serving
  1. Once the cakes are cool, frost with your favorite frosting and drizzle the blackberry compote over the top.

Notes

Serve slices topped with whipped cream or a scoop of vanilla ice cream. For storage, keep in an airtight container at room temperature for 3-4 days or freeze tightly wrapped for up to 3 months.