Description

This Bourbon Blackberry Cake is a decadent dessert featuring a rich bourbon-infused chocolate cake layered with luscious blackberry buttercream. Perfect for fall or special occasions, it combines deep chocolate flavors with the tart sweetness of fresh blackberries and a hint of bourbon for a truly indulgent experience.

Ingredients

Scale

For the Bourbon Chocolate Cake

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee
½ cup bourbon

For the Blackberry Buttercream

1 cup fresh blackberries
1 tablespoon sugar
1 tablespoon water
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons bourbon
1 teaspoon vanilla extract
Pinch of salt

Instructions

Prep Your Oven: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans for easy removal, and to ensure the cakes don’t stick, place parchment paper rounds in the bottoms.
Mix the Magic: Sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Combine the wet ingredients with the dry mixture, then gradually stir in the freshly brewed hot coffee followed by the bourbon. Mix until smooth and fully incorporated.
Bake to Perfection: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to cooling racks to cool completely.
Whip the Frosting: In a small saucepan over medium heat, combine the fresh blackberries, sugar, and water and simmer for about 10 minutes until the berries break down and release their juices. Strain the mixture through a fine-mesh sieve to remove seeds and let the reduction cool completely. Meanwhile, beat the softened butter until creamy using an electric mixer. Gradually add the sifted powdered sugar, continuing to beat until fluffy. Add the cooled blackberry reduction, bourbon, vanilla extract, and a pinch of salt, mixing until the buttercream is smooth and light.
Assemble with Finesse: Place one cake layer on a serving plate and spread a generous layer of blackberry buttercream over the top. Add the second cake layer and spread the remaining buttercream evenly over the top and sides. Decorate with fresh blackberries or chocolate shavings if desired to create a beautiful presentation. Chill briefly if needed to set the frosting before serving.

Notes

To make this cake alcohol-free, simply omit the bourbon and replace the bourbon in the frosting with an equal amount of milk or additional blackberry reduction.
You can swap blackberries with raspberries for a different berry flavor in the buttercream.
Store the cake in an airtight container in the refrigerator for up to five days to keep it fresh.
The cake flavors improve overnight, so consider making it a day ahead of serving.
If the buttercream splits, beat in a little more berry reduction or a small splash of milk to bring it back together.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 1/12 of cake)
Calories: 480
Sugar: 45g
Sodium: 300mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 4g
Protein: 4g
Cholesterol: 60mg

Keywords: Bourbon Chocolate Cake, Blackberry Buttercream, Fall Dessert, Chocolate Cake with Berries, Bourbon Cake, Holiday Dessert