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Black Velvet Cake with Blackberry Compote

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A rich and moist black velvet cake complemented by a tart blackberry compote, perfect for celebrations or cozy treats.

Ingredients

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  • 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
  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar (for compote)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Stir until well combined.
  5. Gradually stir in the boiling water.
  6. Evenly divide the cake batter between the prepared pans.
  7. Put the pans in the oven, and bake for 30-35 minutes.
  8. Let the cakes cool in their pans for 10 minutes before transferring to a wire rack.
  9. In a saucepan over medium heat, combine the blackberries, sugar, and lemon juice. Cook for 10-15 minutes.
  10. Let the compote cool slightly before serving it over the cake.

Notes

Serve with powdered sugar or whipped cream for extra delight. Store cake in an airtight container for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/black-velvet-cake-blackberry-compote/

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