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A dramatic close-up of a three-layer black velvet cake slice on a white plate, showing thick, vibrant red blackberry compote between dark, moist cake layers, topped with fresh blackberries and a sprig of mint.

Black Velvet Cake with Blackberry Compote

This dramatic Black Velvet Cake features ultra-moist dark cocoa layers filled with a tart, homemade blackberry compote and finished with smooth black cocoa buttercream.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups flour All-purpose
  • ¾ cup black cocoa powder For deep color
  • 1 cup buttermilk Room temperature
  • 1 cup coffee Hot and strong
  • 2 cups blackberries For compote
  • 1.5 cups butter Softened
  • 4 cups powdered sugar For frosting

Equipment

  • 3 Cake Pans 6-inch round
  • 1 Mixer Stand or hand
  • 1 Saucepan Small

Method
 

  1. Simmer blackberries, sugar, and lemon juice until thick. Add slurry, boil 1 min, and cool completely.
  2. Mix dry ingredients. Add buttermilk, oil, eggs, and vanilla. Stir in hot coffee. Bake at 350°F for 30-35 mins.
  3. Beat butter, sugar, black cocoa, and cream until fluffy.
  4. Layer cakes with a frosting dam and compote center. Frost exterior and top with berries.

Notes

The use of black cocoa powder is essential for the color and rich chocolate flavor. Ensure the compote is completely cold before assembling the cake.