Go Back
–+ servings
Chocolate Blueberry Cake

Heavenly Chocolate Blueberry Cake with a Berry Twist

Indulge in this Chocolate Blueberry Cake that fuses rich chocolate with fresh blueberries, creating a memorable dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Can be substituted with coconut sugar for a less refined option.
  • 2 cups All-Purpose Flour Gluten-free all-purpose blend is a great substitute.
  • 3/4 cup Cocoa Powder Dutch-process cocoa is preferred for a deeper color.
  • 1.5 tsp Baking Powder Ensure freshness for the best results.
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt Enhances the flavors beautifully.
  • 3/4 cup Vegetable Oil Melted coconut oil adds a delicious twist.
  • 2 large Eggs Aquafaba works as a vegan alternative.
  • 2 tsp Vanilla Extract Pure vanilla extract is always the best choice.
  • 1 cup Buttermilk Can be substituted with a mixture of whole milk and lemon juice.
  • 1 cup Hot Brewed Coffee Can replace with hot water if preferred.
For the Blueberry Buttercream Frosting
  • 2 cups Unsalted Butter Opt for vegan butter for a dairy-free delight.
  • 1/3 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 2 tsp Vanilla Extract Using pure extract enhances the taste.
  • 1/2 tsp Salt Balances the frosting’s sweetness nicely.
  • 6 cups Powdered Sugar Feel free to reduce for a lower-sugar version.
For the Blueberry Filling
  • Fresh or Frozen Blueberries Ensure it's cooled to room temperature before incorporating.

Equipment

  • mixing bowl
  • Oven
  • Cake pans
  • whisk
  • Mixer
  • Cooling rack

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with baking spray and parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add vegetable oil, then mix in eggs one at a time and stir in vanilla extract.
  4. Gently mix in buttermilk, then incorporate hot brewed coffee until the batter is smooth.
  5. Pour the batter into prepared pans and bake for about 20 minutes, or until a toothpick comes out clean.
  6. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Beat unsalted butter in a mixing bowl until smooth, then gradually mix in powdered sugar, then add heavy cream, vanilla, and salt.
  8. Once cool, level the cake layers, assemble with blueberry filling and buttercream, and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for the best results. Allow cake to cool completely before frosting to prevent melting.

Tried this recipe?

Let us know how it was!