Serves 20
150 min
Red Velvet Cake with Blackberry–Cream Cheese Whipped Frosting
Recipe GLPRe56091bc5ebdd9
A stunning three-layer red velvet cake with a subtle cocoa undertone, paired with a luxurious cream cheese whipped frosting infused with blackberry compote. Fresh blackberries are swirled into the frosting between layers and on top, creating an elegant and delicious celebration cake.
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Ingredients
2 ½ cups sifted all-purpose flour
2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
¼ cup strong hot coffee
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 ounce liquid red food coloring
3 cups fresh blackberries
½ cup granulated sugar
3 tablespoons fresh lime juice
Pinch of salt
¼ teaspoon cornstarch
2 (8-ounce) packages cream cheese, room temperature
¾ cup confectioners' sugar
1 cup heavy cream, cold
1 teaspoon vanilla extract
Pinch of salt
1 cup fresh blackberries, for garnish
Directions
Preheat your oven to 325°F. Prepare three 9-inch round cake pans with nonstick cooking spray or your preferred preparation method.
In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, granulated sugar, cocoa powder, baking soda, and salt. Mix on low speed until combined, then slowly add the vegetable oil and buttermilk while mixing.
Increase the mixer speed to medium-low. Add the eggs one at a time, mixing well and scraping down the sides and bottom of the bowl after each addition. Slowly pour in the hot coffee, vanilla extract, apple cider vinegar, and red food coloring. Scrape down the bowl again and mix until just combined, being careful not to overmix the batter.
Divide the batter evenly among the three prepared pans. Bake for 20 to 27 minutes, until a toothpick inserted in the center of each layer comes out clean or with just a few moist crumbs. Avoid overbaking.
Allow the cake layers to cool in the pans for 10 minutes, then invert them carefully onto wire racks to cool completely to room temperature. Lightly cover the cooled cakes with foil or plastic wrap to keep them from drying out.
In a medium saucepan over medium heat, combine the 3 cups fresh blackberries, ½ cup granulated sugar, lime juice, and a pinch of salt. Heat for 8 to 12 minutes until the blackberries release their juices and the mixture comes to a boil. Use a pastry cutter or fork to mash roughly half of the berries, leaving the remaining berries mostly whole.
Stir the cornstarch into the blackberry mixture and continue cooking at a boil, stirring occasionally, until the juices thicken and coat the back of a spoon completely. Remove from heat and let cool to room temperature.
Clean the stand mixer bowl and whisk attachment. Beat the room-temperature cream cheese on high speed until it becomes thick and fluffy, about 2 to 3 minutes.
Reduce the mixer speed to low and add the confectioners' sugar gradually, mixing until fully incorporated. Return the mixer to high speed and continue whipping. Slowly add the cold heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Whip until the frosting is smooth, light, and fluffy. Refrigerate the frosting for 30 minutes to firm it up slightly.
Once the cake layers have cooled completely, place the first layer on a serving plate. Spread ⅓ of the frosting over the top. Add ⅓ of the blackberry compote, then use a butter knife or skewer to gently swirl the compote into the frosting. Repeat with the second layer, frosting and swirling ⅓ of the remaining compote. Place the final cake layer on top, bottom-side up, and cover with the remaining frosting. Top with the rest of the compote and swirl as before. Leave the sides of the cake undecorated. Garnish the top with the 1 cup fresh blackberries. Serve at room temperature and store any leftovers in the refrigerator.
