Blackberry Velvet Delight With Cream Cheese Swirl

Prepare to be captivated by our Blackberry Velvet Delight! This isn’t just a cake; it’s an experience. Combining the rich, dark allure of chocolate with the vibrant sweetness of blackberries, and a luscious cream cheese swirl, this dessert is a showstopper. Perfect for birthdays, special occasions, or simply a moment of self-indulgence, this recipe will quickly become a family favorite. The natural pink hue from optional beet juice adds a touch of elegance, while the blackberry glaze provides a beautiful finish. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients for Blackberry Velvet Delight

• 250 g (2 cups) All-Purpose Flour, sifted: Sifting the flour is crucial for a light and airy texture. It removes any lumps and incorporates air, resulting in a more tender crumb.
• 30 g (1 ¼ tbsp) Unsweetened Cocoa Powder: We’re using unsweetened cocoa powder to provide a deep, chocolatey base without adding extra sugar. Dutch-processed cocoa powder will give a darker, more mellow flavor, but natural cocoa powder works beautifully too.
• 1 tsp (5 g) Baking Soda: Baking soda is an alkaline leavening agent that reacts with acidic ingredients (like buttermilk) to create lift and a fluffy texture.
• 1 tsp (5 g) Baking Powder: Baking powder is a complete leavening agent, containing both an acid and a base. It provides additional lift and ensures a well-risen cake.
• ½ tsp (2.5 g) Fine Salt: Salt enhances the flavors of the other ingredients and balances the sweetness. Using fine salt ensures it dissolves evenly into the batter.
• 250 g (1 cup) Unsalted Butter, softened: Softened butter is essential for creating a light and fluffy batter. Make sure it’s at room temperature – not melted! – so it creams properly with the sugar.
• 400 g (2 cups) Granulated Sugar: Granulated sugar provides sweetness and helps to create a tender crumb.
• 4 Large Eggs, room temperature: Room temperature eggs emulsify more easily into the batter, creating a smoother and more stable mixture.
• 2 tsp (10 ml) Alcohol-Free Vanilla Extract: Vanilla extract adds a warm, aromatic flavor that complements the chocolate and blackberries. Ensure it’s alcohol-free if you prefer.
• 240 ml (1 cup) Buttermilk, room temperature: Buttermilk adds a subtle tang and tenderness to the cake. Its acidity also activates the baking soda.
• 2 tbsp (30 ml) Beet Juice (for natural pink hue) – optional: Beet juice is a natural food coloring that adds a beautiful, subtle pink hue to the cake. It doesn’t affect the flavor.
• 150 g (1 cup) Fresh Blackberries, mashed: Fresh blackberries provide a burst of fruity flavor and a beautiful color. Mashing them releases their juices and intensifies the blackberry taste.
• 200 g (1 cup) Cream Cheese, softened: Softened cream cheese is the base of our luscious swirl. It should be at room temperature for a smooth and creamy texture.
• 50 g (¼ cup) Powdered Sugar (for swirl): Powdered sugar (also known as confectioners’ sugar) adds sweetness and helps to stabilize the cream cheese swirl.
• 1 tsp (5 ml) Lemon Juice (for swirl): A touch of lemon juice brightens the flavor of the cream cheese swirl and adds a subtle tang.
• 1 tsp (5 g) Lemon Zest: Lemon zest adds a fragrant citrus aroma and enhances the overall flavor profile.
• 150 g (1 cup) Powdered Sugar (for glaze): Used to create a smooth and glossy glaze.
• 60 ml (¼ cup) Water (for glaze): Helps to dissolve the powdered sugar and create the glaze consistency.
• 100 g (¾ cup) Fresh Blackberries, pureed (for glaze): Adds intense blackberry flavor and a beautiful color to the glaze.
• 1 tbsp (15 ml) Lemon Juice (for glaze): Balances the sweetness of the glaze and enhances the blackberry flavor.
• Fresh blackberry halves and mint leaves, for garnish: For a beautiful and fresh finishing touch.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best results, here are a few substitutions you can make if needed:

• Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes to curdle.
• Fresh Blackberries: Frozen blackberries can be used, but thaw and drain them well before mashing or pureeing.
• Beet Juice: If you prefer not to use beet juice, you can omit it. The cake will still be delicious, just without the pink hue.

Bringing the Layers Together: A Step-by-Step Guide

1. Prepare the Cake Layers: Ensure both cake layers are completely cooled before assembling. This prevents the cream cheese swirl and glaze from melting and creating a messy result. Gently level the tops of the cakes with a long serrated knife if needed for a perfectly even stack.
2. Apply the Cream Cheese Swirl: Place one cake layer on your serving plate or cake stand. Using an offset spatula, evenly spread the prepared cream cheese swirl over the surface of the cake. Aim for a consistent thickness, leaving a small border around the edge to prevent it from squeezing out when you add the second layer.
3. Stack the Layers: Carefully lift the second cake layer and place it directly on top of the cream cheese swirl. Gently press down to ensure it adheres, but avoid pressing too hard, which could squish the swirl.
4. Craft the Blackberry Glaze: In a small saucepan, combine the powdered sugar, water, blackberry puree, and lemon juice. The lemon juice not only enhances the blackberry flavor but also helps to create a smoother, more stable glaze.
5. Simmer and Thicken the Glaze: Place the saucepan over medium-low heat. Whisk constantly to prevent sticking and ensure the sugar dissolves completely. Bring the mixture to a gentle simmer and continue whisking for 3-4 minutes, or until the glaze thickens to a consistency that lightly coats the back of a spoon. It should be glossy and smooth.
6. Glaze the Cake: Remove the glaze from the heat and let it cool slightly for a minute or two. This prevents it from being too hot and melting the cream cheese swirl. Using a spatula, generously drizzle the warm glaze over the top of the assembled cake.
7. Create the Drip Effect: Allow the glaze to naturally pool and drip down the sides of the cake. You can gently tilt the plate to encourage the drip effect and distribute the glaze evenly.
8. Garnish and Set: Decorate the cake with fresh blackberry halves and mint leaves. The vibrant colors of the blackberries and the freshness of the mint provide a beautiful contrast to the deep purple glaze. Allow the cake to set for at least 15 minutes before slicing to allow the glaze to firm up and the swirl to stabilize.

The Science Behind the Velvet Texture

The term “velvet” in baking isn’t just about texture; it’s a result of specific techniques. In this Blackberry Velvet Delight, the combination of buttermilk and the reaction between the baking soda and cocoa powder create a tender crumb. Buttermilk’s acidity tenderizes the gluten in the flour, resulting in a softer cake. The cocoa powder, when combined with baking soda, creates a chemical reaction that produces carbon dioxide, leading to a light and airy texture. The beet juice, while optional, contributes to the vibrant color and doesn’t compromise the texture.

Why Cream Cheese Swirl? A Flavor and Texture Harmony

The cream cheese swirl isn’t merely a decorative element; it’s a crucial component of the overall flavor profile. The tanginess of the cream cheese beautifully complements the sweetness of the cake and the tartness of the blackberries. The swirl also adds a luxurious, creamy texture that contrasts with the soft, slightly dense cake layers. The addition of lemon juice and zest brightens the cream cheese flavor and prevents it from being overly rich.

Blackberry Glaze: More Than Just a Pretty Finish

The blackberry glaze serves multiple purposes. It adds a final burst of blackberry flavor, enhances the visual appeal of the cake, and provides a protective coating that helps to keep the cake moist. Using pureed blackberries in the glaze ensures a concentrated blackberry taste and a beautiful, natural color. The lemon juice in the glaze balances the sweetness and adds a refreshing zing.

Tips for Perfect Blackberry Puree

To achieve the smoothest blackberry puree for both the cake batter and the glaze, use ripe but firm blackberries. Gently wash and pat them dry before pureeing. For an extra-smooth puree, strain it through a fine-mesh sieve to remove any seeds. This will result in a more refined texture for both the cake and the glaze.

Frequently Asked Questions

Can I use frozen blackberries?

While fresh blackberries are preferred for the best flavor and texture, you can use frozen blackberries. Thaw them completely and drain off any excess liquid before using them in the recipe. Be aware that frozen blackberries may release more liquid, so you might need to adjust the amount of flour slightly.

Can I make this cake ahead of time?

You can bake the cake layers a day ahead of time and store them tightly wrapped at room temperature. However, it’s best to assemble and glaze the cake on the day you plan to serve it for the freshest flavor and best texture.

How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The glaze may become slightly sticky as it sits.

This Blackberry Velvet Delight with Cream Cheese Swirl is a show-stopping dessert that’s sure to impress! Don’t forget to save this recipe to your Pinterest board for later inspiration.

blackberry velvet delight recipe a magical dessert for celebrations

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• Author: Nicole Martinez
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

Indulge in Blackberry Velvet Delight, a rich chocolate cake swirled with luscious cream cheese and topped with a vibrant blackberry glaze. This dessert is perfect for special occasions or a delightful treat.

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Ingredients

Scale 1x2x3x

• 250 g (2 cups) All-Purpose Flour, sifted
• 30 g (1 ¼ tbsp) Unsweetened Cocoa Powder
• 1 tsp (5 g) Baking Soda
• 1 tsp (5 g) Baking Powder
• ½ tsp (2.5 g) Fine Salt
• 250 g (1 cup) Unsalted Butter, softened
• 400 g (2 cups) Granulated Sugar
• 4 Large Eggs, room temperature
• 2 tsp (10 ml) Alcohol-Free Vanilla Extract
• 240 ml (1 cup) Buttermilk, room temperature
• 2 tbsp (30 ml) Beet Juice (optional)
• 150 g (1 cup) Fresh Blackberries, mashed
• 200 g (1 cup) Cream Cheese, softened
• 50 g (¼ cup) Powdered Sugar (for swirl)
• 1 tsp (5 ml) Lemon Juice (for swirl)
• 1 tsp (5 g) Lemon Zest
• 150 g (1 cup) Powdered Sugar (for glaze)
• 60 ml (¼ cup) Water (for glaze)
• 100 g (¾ cup) Fresh Blackberries, pureed (for glaze)
• 1 tbsp (15 ml) Lemon Juice (for glaze)
• Fresh blackberry halves and mint leaves, for garnish

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Instructions

1. Prepare Cake Layers: Cool layers completely and level if needed.
2. Apply Cream Cheese Swirl: Spread swirl evenly over one layer.
3. Stack Layers: Gently place second layer on top.
4. Craft Blackberry Glaze: Combine glaze ingredients in a saucepan.
5. Simmer and Thicken Glaze: Simmer, whisking, until thickened.
6. Glaze Cake: Drizzle warm glaze over the cake.
7. Create Drip Effect: Tilt to encourage drips.
8. Garnish and Set: Decorate with blackberries and mint; let set.

Notes

For a smoother blackberry puree, strain it through a fine-mesh sieve to remove seeds. Baking the cake layers a day ahead is possible, but assemble and glaze on the day of serving for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 75 mg

Keywords: blackberry,cake,velvet,cream cheese,glaze,dessert,chocolate,berries,baking