Red velvet cake with blackberry cream cheese frosting recipe

Ingredients for Red velvet cake with blackberry–cream cheese whipped frosting

• 300 g plain flour, sifted

• 400 g caster sugar

• 30 g cocoa powder, unsweetened

• 5 ml baking soda

• 5 ml salt

• 300 ml vegetable oil

• 240 ml buttermilk, at room temperature

• 2 large eggs, at room temperature

• 60 ml strong coffee, hot

• 15 ml vanilla extract

• 5 ml apple cider vinegar

• 28 g liquid red food colouring

• 450 g fresh blackberries

• 100 g caster sugar

• 45 ml fresh lime juice

• pinch salt

• 1 g cornstarch

• 450 g cream cheese, at room temperature

• 90 g icing sugar

• 240 ml double cream, cold

• 5 ml vanilla extract

• pinch salt

• 240 g fresh blackberries, for garnish

How to make Red velvet cake with blackberry–cream cheese whipped frosting

1. Preheat your oven to 160°C (fan) or 180°C (conventional). Liberally prepare three 23 cm (9-inch) round cake tins using your preferred non-stick method.

2. In the bowl of your stand mixer fitted with the whisk attachment, combine the flour, granulated sugar, cocoa powder, baking soda, and salt. Mix on low speed until well combined.

3. Gradually add the oil and buttermilk while mixing on low speed.

4. Increase the speed to medium-low and add the eggs one at a time, ensuring each is well incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed.

5. Slowly mix in the coffee, vanilla extract, vinegar, and food colouring. Scrape down the bowl again and mix until just combined, taking care not to overmix.

6. Evenly pour the batter into the prepared tins and bake for 20–27 minutes, or until a skewer inserted into the centre of a layer comes out clean. Avoid overbaking.

7. Allow the layers to cool in the tins for 10 minutes, then invert them onto wire racks to cool completely to room temperature. Lightly cover the cakes with foil or cling film to prevent them from drying out.

8. In a medium saucepan over medium heat, warm the blackberries, granulated sugar, lime juice, and salt. Once the blackberries begin to release their juices and the mixture starts to boil, after about 8–12 minutes, use a pastry cutter or fork to mash half of the berries, leaving the rest whole.

9. Stir in the cornflour and continue cooking at a boil until the juices thicken and coat the back of a spoon. Remove from the heat and let cool to room temperature.

10. Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it thickens and becomes fluffy.

11. Reduce the mixer speed to low and carefully add the icing sugar. Once fully incorporated, increase the speed again and continue whipping.

12. Add the double cream, vanilla extract, and salt. Whip until the frosting is smooth, light, and fluffy. Refrigerate the buttercream for 30 minutes to firm it up.

13. Once the cake layers are completely cooled, place one layer on a serving plate. Spread the top with one-third of the frosting, followed by one-third of the compote. Use a butter knife or skewer to swirl the compote into the frosting.

14. Add the second layer and repeat by spreading another third of the frosting and the compote, swirling again.

15. Place the final layer on top, bottom-side up, and spread the remaining frosting over the top. Add the rest of the compote and swirl it in. Do not frost the sides of the cake.

16. Garnish with whole blackberries. Serve at room temperature and store any leftovers in the refrigerator.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.