Why You’ll Love This Recipe
- Unique flavor combination: The richness of chocolate pairs perfectly with the tartness of blackberry and cream cheese.
- Moist and tender cake: The blackberry puree in the batter makes for a soft, moist cake with an incredible texture.
- Delicious layers: With jam between the layers and blackberry frosting on top, each bite is bursting with berry goodness.
- Visually stunning: The vibrant color of the blackberries makes this cake a showstopper, perfect for special events or gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Blackberry Infused Chocolate Cake:
- 2 & ½ cups (285g) cake flour, spooned and leveled
- 2 cups (400g) granulated sugar
- 1 cup (80g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240mL) strained blackberry puree (about 2 cups fresh blackberries blended)
- 2 large eggs
- ½ cup (120mL) vegetable oil (or any neutral flavored oil)
- ½ cup (120g) Greek yogurt or sour cream
- 2 teaspoons pure vanilla extract
- ¾ cup (180mL) boiling water
For the Blackberry Jam:
- 3 cups fresh blackberries, washed and drained
- ¼ cup (50g) granulated sugar
- 2 teaspoons cornstarch
- 3 teaspoons cool water
For the Blackberry Cream Cheese Frosting:
- 10 ounces (280g) block cream cheese, softened to room temperature
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
- 7 & ½ cups (975g) powdered sugar, sifted
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper, then set aside.
- Make the chocolate blackberry cake layers:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add blackberry puree, eggs, vegetable oil, yogurt, and vanilla. Mix together until smooth (some clumps are okay). The batter will be thick.
Gradually add boiling water to the batter, whisking until fully combined. The batter will now be thin.
Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Cool the cakes for 10 minutes in the pans, then flip onto a wire rack to cool completely. - Make the blackberry jam:
In a medium saucepan, combine fresh blackberries and sugar. Cook over medium heat, stirring occasionally, until the blackberries release their juice and start to boil. Mash the berries with a fork and cook for 5 more minutes.
In a small bowl, whisk cornstarch into cool water. Add the cornstarch mixture to the blackberry mixture and return to medium heat. Stir constantly until it thickens to a jam-like consistency (about 1 minute). Remove from heat and set aside to cool completely. - Make the blackberry cream cheese frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and well combined, about 1-2 minutes on medium speed.
Gradually add powdered sugar, salt, and vanilla. Start on low speed to prevent the sugar from spilling, then increase to medium speed and mix for another minute to add some air into the frosting.
If the frosting is too loose, you can add more powdered sugar or chill it in the fridge for 30 minutes to firm it up. If it’s too thick, add a splash of milk to loosen.
Set aside 1 cup of plain frosting for the filling between the cake layers. Mix ¼ cup of blackberry jam into the remaining frosting for the outer layer. - Assemble the cake:
Place one of the cooled chocolate cake layers on a cake platter. Spread a thin layer of plain cream cheese frosting on top, then pipe a border around the edges of the cake to help hold the blackberry jam in place.
Spoon half of the blackberry jam into the center and spread it out evenly.
Stack the second cake layer on top and repeat the process with the frosting and blackberry jam.
Finally, top with the last cake layer and frost the outside of the cake with the blackberry cream cheese frosting.
Chill the cake for about 20 minutes in the fridge to make slicing easier. Serve and enjoy!
Servings and Timing
- Servings: 8-10 people
- Prep time: 45 minutes
- Cook time: 25-30 minutes
- Total time: 2 hours 45 minutes (including cooling and chilling time)
Variations
- Frosting alternative: Use a traditional cream cheese frosting with just plain cream cheese and vanilla if you prefer less blackberry flavor in the frosting.
- Fruit layer variations: Swap blackberries with raspberries or strawberries if you prefer a different berry flavor.
- Chocolate cake: For extra decadence, add chocolate chips to the batter or use dark chocolate cocoa powder for a richer flavor.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the fridge for up to 3-4 days.
- Freezing: You can freeze the assembled cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
- Reheating: This cake is best served chilled or at room temperature, so it does not require reheating.
FAQs
1. Can I use frozen blackberries for the cake?
Yes, you can use frozen blackberries, but be sure to thaw and strain the puree before using it in the cake.
2. Can I use a different type of frosting?
Certainly! If you’re not a fan of cream cheese frosting, you can try a regular buttercream or whipped cream for a lighter alternative.
3. How do I prevent the cake from being too moist?
The cake is designed to be moist with the addition of blackberry puree, but be careful not to overmix the batter, as it could affect the texture. Also, make sure to let the cake layers cool completely before frosting.
4. Can I make the cake ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them in plastic wrap and store them at room temperature. Frost the cake the next day.
5. Can I use a different type of jam?
Feel free to use any fruit jam you like, such as raspberry or strawberry, in place of the blackberry jam for a slightly different flavor.
6. Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free. Be sure to check the flour blend’s recommendations for substitution ratios.
7. What if my frosting is too runny?
If your frosting is too runny, try adding more sifted powdered sugar, or refrigerate it for 30 minutes to thicken it up before using.
8. Can I add chocolate chips to the cake?
Yes, adding chocolate chips to the batter is a great idea for extra chocolate flavor. Fold them in gently before baking.
9. How do I make sure the layers bake evenly?
Make sure to divide the batter evenly between the pans and avoid overmixing, which can cause uneven baking. Use an oven thermometer to ensure the temperature is accurate.
10. Can I frost the cake without chilling it first?
While chilling the cake helps the frosting set better, you can frost it immediately if needed. Just be careful as it might be more challenging to slice without the chill.
Conclusion
This Blackberry Chocolate Cake with Blackberry Cream Cheese Frosting is a deliciously indulgent dessert that combines the richness of chocolate and the vibrant tang of blackberries. Whether you’re making it for a special occasion or a family treat, this cake will surely impress everyone with its layers of flavor and stunning presentation.
Blackberry Chocolate Cake & Blackberry Cream Cheese Frosting
- Prep Time: 45 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 45 minutes (including cooling and chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent chocolate cake infused with blackberry puree, layered with blackberry jam, and topped with smooth blackberry cream cheese frosting—a perfect treat for any occasion.
Ingredients
2 & ½ cups (285g) cake flour, spooned and leveled
2 cups (400g) granulated sugar
1 cup (80g) unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (240mL) strained blackberry puree (about 2 cups fresh blackberries blended)
2 large eggs
½ cup (120mL) vegetable oil (or any neutral flavored oil)
½ cup (120g) Greek yogurt or sour cream
2 teaspoons pure vanilla extract
¾ cup (180mL) boiling water
3 cups fresh blackberries, washed and drained
¼ cup (50g) granulated sugar (for jam)
2 teaspoons cornstarch
3 teaspoons cool water
10 ounces (280g) block cream cheese, softened
1 cup (2 sticks / 225g) unsalted butter, softened
7 & ½ cups (975g) powdered sugar, sifted
½ teaspoon salt (for frosting)
2 teaspoons pure vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper, then set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add blackberry puree, eggs, vegetable oil, yogurt, and vanilla. Mix until smooth. Gradually add boiling water, whisking until fully combined. The batter will be thin.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Cool the cakes for 10 minutes in the pans, then flip onto a wire rack to cool completely.
- For the blackberry jam, combine fresh blackberries and sugar in a saucepan. Cook over medium heat, stirring occasionally, until blackberries release their juice and start to boil. Mash the berries, cook for 5 more minutes, and stir in cornstarch and cool water. Return to heat until thickened. Remove from heat and cool completely.
- For the blackberry cream cheese frosting, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, salt, and vanilla, mixing until light and fluffy. If frosting is too loose, refrigerate for 30 minutes to firm it up.
- Set aside 1 cup of plain frosting for the filling. Mix ¼ cup of blackberry jam into the remaining frosting for the outer layer.
- Assemble the cake: Place one cake layer on a platter. Spread a thin layer of plain frosting, then pipe a border around the edges. Spoon half of the blackberry jam into the center and spread evenly.
- Repeat with the second cake layer, frosting, and blackberry jam. Top with the final cake layer and frost the outside of the cake with the blackberry cream cheese frosting. Chill for 20 minutes to set the frosting.
- Serve and enjoy!
Notes
Use a different berry for the jam if desired, such as raspberries or strawberries.
For a richer flavor, add chocolate chips to the cake batter before baking.
To make the cake gluten-free, substitute with a gluten-free all-purpose flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 70g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 70mg
