Description
A luxurious, deep-purple velvet cake infused with a homemade blackberry reduction. Perfectly balanced between tart berry and buttery sweetness.
Ingredients
Scale
- 3 cups fresh blackberries
- 2.5 cups cake flour
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 2 cups granulated sugar
- 2 tbsp Dutch-process cocoa powder
- 3 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon juice
Instructions
- Simmer blackberries with lemon juice and sugar until reduced to a thick syrup; cool completely.
- Cream softened butter and sugar for 5 minutes until fluffy.
- Beat in eggs one at a time.
- Sift cake flour, cocoa powder, baking soda, and salt together.
- Alternately mix dry ingredients and buttermilk into the butter mixture until just combined.
- Fold in the cooled blackberry reduction gently.
- Pour into greased pans and bake at 350°F for 30-35 minutes.
- Cool in pan for 10 minutes before transferring to a wire rack.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American