Blackberry Chocolate Cake & Blackberry Cream Cheese Frosting Recipe

Welcome to my kitchen, where I’m excited to share one of my all-time favorite recipes: the Blackberry Chocolate Cake with a luscious Blackberry Cream Cheese Frosting. This cake is not just a treat for the taste buds; it’s a stunning centerpiece for any occasion. Whether you’re celebrating a birthday, an anniversary, or just want to indulge in something sweet, this cake is sure to impress! The combination of rich chocolate and fresh blackberries creates a flavor explosion that is both decadent and refreshing.

What makes this cake so special? It all starts with the ingredients. The cake is made with high-quality cocoa powder and fresh blackberries, which gives it a moist texture and a delightful fruity flavor. The cream cheese frosting is light yet rich, offering the perfect balance to the chocolate. Plus, the recipe is straightforward and fun to make, inviting you to get creative in the kitchen!

Ingredients

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a large bowl, combine the cake flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
3. In another bowl, add the blackberry puree, eggs, vegetable oil, Greek yogurt, and vanilla extract. Whisk until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Remember, it’s okay if there are a few lumps!
5. Slowly add the boiling water to the batter and whisk until smooth. The batter will be quite thin.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely.

Making the Blackberry Filling

1. In a medium saucepan, combine the fresh blackberries and 1/4 cup of granulated sugar. Cook over medium heat until the blackberries begin to release their juices and boil.
2. Using a fork, mash the blackberries and cook for an additional 5 minutes until softened.
3. In a small bowl, mix the cornstarch with the cool water until dissolved. Stir this mixture into the blackberry mixture.
4. Cook while stirring until the mixture thickens to a jam-like consistency, about 1 minute. Transfer to a heat-safe bowl and let cool to room temperature.

Making the Cream Cheese Frosting

1. In a large bowl, beat the softened cream cheese and butter using an electric mixer until smooth and creamy.
2. Add the powdered sugar, salt, and vanilla extract. Mix on low speed until the sugar is incorporated, then increase to medium speed for about 1 minute.
3. If the frosting is too loose, add more powdered sugar or chill in the fridge for 30 minutes until it firms up. If too thick, add a splash of milk.

Tips & Variations

• Use Fresh Blackberries: Fresh blackberries will give the best flavor and texture. If you can’t find them, frozen blackberries can work in a pinch.
• Gluten-Free Option: Substitute the cake flour with a gluten-free flour blend for a gluten-free version of this cake.
• Extra Chocolate: For a richer chocolate flavor, add chocolate chips to the batter before baking.
• Decorate with Fresh Berries: Top your frosted cake with additional fresh blackberries for a beautiful presentation.

Serving Suggestions

This delightful cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a lovely afternoon tea, serve it alongside a cup of freshly brewed coffee or tea. It’s also perfect for special occasions, making it a great choice for birthdays, weddings, or family gatherings.

Conclusion

The Blackberry Chocolate Cake with Blackberry Cream Cheese Frosting is a charming and mouthwatering dessert that will have everyone asking for seconds. With its beautiful layers, rich flavors, and delightful frosting, this cake is not just a dessert; it’s a celebration on a plate. Try it out, and I promise you’ll fall in love with every bite!

FAQ

Can I make this cake in advance?

Absolutely! You can bake the cake layers a day in advance and store them in an airtight container. Just frost them on the day you plan to serve.

How should I store leftovers?

Leftover cake can be stored in the fridge for up to 5 days. Be sure to keep it covered to maintain its freshness.

Can I freeze this cake?

Yes! This cake freezes well. Wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw it in the fridge overnight before serving.

Delicious Blackberry Chocolate Cake with Cream Cheese Frosting

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

55

minutes

Cooking time

30

minutes

Calories

420

kcal

Discover how to make a delicious Blackberry Chocolate Cake with Cream Cheese Frosting that’s perfect for any occasion!

Ingredients

• 2 & 1/2 cups (285g) cake flour2 & 1/2 cups (285g) cake flour

• 2 cups (400g) granulated sugar2 cups (400g) granulated sugar

• 1 cup (80g) unsweetened cocoa powder1 cup (80g) unsweetened cocoa powder

• 2 teaspoons baking powder2 teaspoons baking powder

• 1 teaspoon baking soda1 teaspoon baking soda

• 1/2 teaspoon salt1/2 teaspoon salt

• 1 cup (240mL) strained blackberry puree1 cup (240mL) strained blackberry puree

• 2 large eggs2 large eggs

• 1/2 cup (120mL) vegetable oil1/2 cup (120mL) vegetable oil

• 1/2 cup (120g) Greek yogurt1/2 cup (120g) Greek yogurt

• 2 teaspoons pure vanilla extract2 teaspoons pure vanilla extract

• 3/4 cup (180mL) boiling water3/4 cup (180mL) boiling water

• 3 cups fresh blackberries3 cups fresh blackberries

• 1/4 cup (50g) granulated sugar1/4 cup (50g) granulated sugar

• 2 teaspoons cornstarch2 teaspoons cornstarch

• 3 teaspoons cool water3 teaspoons cool water

• 10 ounces (280g) cream cheese10 ounces (280g) cream cheese

• 1 cup (225g) unsalted butter1 cup (225g) unsalted butter

• 7 & 1/2 cups (975g) powdered sugar7 & 1/2 cups (975g) powdered sugar

• 1/2 teaspoon salt1/2 teaspoon salt

• 2 teaspoons pure vanilla extract2 teaspoons pure vanilla extract

Directions

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
• In a large bowl, combine the cake flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
• In another bowl, add the blackberry puree, eggs, vegetable oil, Greek yogurt, and vanilla extract. Whisk until combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Remember, it’s okay if there are a few lumps!
• Slowly add the boiling water to the batter and whisk until smooth. The batter will be quite thin.
• Divide the batter evenly between the prepared cake pans.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool completely.
• In a medium saucepan, combine the fresh blackberries and 1/4 cup of granulated sugar. Cook over medium heat until the blackberries begin to release their juices and boil.
• Using a fork, mash the blackberries and cook for an additional 5 minutes until softened.
• In a small bowl, mix the cornstarch with the cool water until dissolved. Stir this mixture into the blackberry mixture.
• Cook while stirring until the mixture thickens to a jam-like consistency, about 1 minute. Transfer to a heat-safe bowl and let cool to room temperature.
• In a large bowl, beat the softened cream cheese and butter using an electric mixer until smooth and creamy.
• Add the powdered sugar, salt, and vanilla extract. Mix on low speed until the sugar is incorporated, then increase to medium speed for about 1 minute.
• If the frosting is too loose, add more powdered sugar or chill in the fridge for 30 minutes until it firms up. If too thick, add a splash of milk.