Description
A rich and moist cake featuring a subtle cocoa flavor that pairs beautifully with tart blackberries, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder (natural)
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large mixing bowl, sift together the cake flour, baking soda, cocoa powder, and salt.
- In another bowl, cream together the granulated sugar and buttermilk until light and fluffy.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Divide the batter evenly between prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, checking with a toothpick for doneness.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with cream cheese or buttercream frosting and decorate with fresh blackberries if desired.
Notes
Store leftovers in an airtight container for up to two days or in the refrigerator for about a week. Freeze individual slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: blackberry cake, velvet cake, dessert recipe, chocolate cake, baking