This Blueberry Chocolate Cake has layers moist chocolate cake with real blueberry frosting. It is two layers tall and easily party-ready with fresh blueberries and edible flowers on top. The end result is a delicious combination of fudgy cake and vibrant blueberry frosting that is perfect for any occasion.
Baked as two or three layers, this chocolate cake with fresh blueberry buttercream is unexpected but ultimately delightful.
How To Make a Blueberry Chocolate Cake
- Make the Cake Batter - The chocolate cake batter is easy and quick to make. You are going to mix together all of the dry ingredients together then all of the wet ingredients (minus the hot water or coffee) in two separate bowls. Stir them together either with a rubber spatula or with a hand mixer. Finally, carefully mix in the hot water or coffee. The batter will be very thin.
- Bake the Cake - Coat the inside of the cake pans with non-stick spray or cooking oil. Sprinkle with flour. Pour the batter into the pans and bake for 26 to 30 minutes. Cool the cakes completely while you make the blueberry frosting.
- Make the Blueberry Sauce - The buttercream starts with a quick blueberry sauce. You will cook either fresh or frozen blueberries on the stove with a little bit of lemon juice just until they get soft and slightly watery. Press the blueberry sauce through a mesh sieve so that all the juice goes into a clean bowl and you can toss out the skins.
- Whip Up the Buttercream - Start by mixing the soft butter with a hand or stand mixer. From there, add in almost all of the powdered sugar and mix on low until it is smooth and mixed together. Add some of the blueberry sauce and mix until the buttercream is fluffy. Add a little bit more sugar to thicken it up.
- Assemble the Cake - Layer the cooled chocolate cake with 1 cup of the blueberry buttercream in the middle. Frost the cake with the rest of the buttercream. Use fresh blueberries to decorate the top, or finish it however you'd like!
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If you love a moist and fudgy chocolate cake, and who doesn't, then try this recipe. It is an oil-based recipe that comes together easily with mostly pantry staples. Make this cake with just a large mixing bowl, a whisk, and a spatula - no stand mixer required.
Chocolate and blueberry might not be the first flavor combination to come to mind when you are thinking about dessert, but if you like fudgy cake, then you will absolutely love this Blueberry Chocolate Cake.
The blueberry frosting is not an in-your-face flavor bomb, but it really pairs well with the super moist chocolate cake. It is made using real blueberries for its sweet, subtle flavor and naturally purple color.
Why I Love This Blueberry Chocolate Cake
Beyond tasting delicious, there are three things that I really love about this cake. You can use fresh or frozen blueberries to make this blueberry frosting all year long. The cake itself is so easy and foolproof without needing any special ingredients and tools.
The same recipe can be used to make this two layer, 8-inch cake or a three layer, 6-inch cake! Same great taste with a slightly different aesthetic.
Love blueberries? Try it as a cupcake!
Bake Like a Pro
For a smooth, professional looking cake, don't forget the crumb coat. After filling, spread a thin layer of buttercream all over the stacked and filled cake. This layer of icing doesn’t have to be perfect.
The idea is to lock in any loose crumbs and prevent them from mixing into the final coat of frosting. Chill the crumb-coated cake for about 15 minutes before adding the outer layer of frosting. Using a rotating cake stand will help get those smooth sides on your cake.
For the buttercream, softened butter should be able to easily hold a fingerprint when lightly pressed. It should not feel greasy or be melted.
Serving and Storage
This chocolate blueberry cake can be served at room temperature or chilled from the fridge. The oil in the cake will keep it moist and soft even after it is refrigerated.
You can keep the cake at a mild room temperature for up to two days. If you need to keep leftovers longer, then cover the cake in plastic wrap and put in the fridge for up to 5 days.
The baked and cooled cake layers can be frozen. Wrap well with plastic and freeze up to three months. Thaw the frozen chocolate cake in the refrigerator overnight.
Substitutions
Sour Cream - You can swap out the sour cream and milk for equal parts buttermilk. The taste and texture will be comparable. If you opt for a buttermilk substitute (ie milk + vinegar), the end results will likely be slightly off.
Furthermore, you can also use plain Greek yogurt in place of sour cream. Pick one that is high in fat.
Coffee - You can use instant coffee dissolved in hot water. If you prefer, skip the coffee all together and just use plain hot water.
Layer Cake 101
New to cake decorating? Start here:
Easy Textured Buttercream Cakes
How to Make Beautiful Layer Cakes
Buy my books! Layered and Icing on the Cake
Blueberry Chocolate Cake Recipe FAQS
No, unfortunately you can’t use natural cocoa powder instead of Dutch-processed. One is acidic while the other is neutral. You could try in a pinch, but understand that it will change the results.
You can bake it in three 6-inch cake pans. Adjust the baking time accordingly. Make sure to only fill the pans ⅔ of the way full.
Choose a good quality aluminum cake pan with at least 2-inch tall sides.
Yes! No need to thaw ahead of time.
More Recipes to Try
Recipe
Blueberry Chocolate Cake
Ingredients
For the Chocolate Cake
- 1 ¾ cup (210g) all-purpose flour
- 1 ⅔ cup (330g) granulated sugar
- ⅔ cup (66g) Dutch-processed unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup (120m) vegetable or avocado oil
- 2 large eggs
- ½ cup (120ml) whole milk
- ⅓ cup (80ml) sour cream
- 2 teaspoon vanilla extract
- 1 cup (240ml) hot coffee or water
For the Blueberry Frosting
- 1 ½ cup blueberries fresh or frozen
- 1 tablespoon lemon juice
- 1 cup (227g) unsalted butter softened
- 3 ½ cup powdered sugar
Instructions
To Make the Cake
- Preheat the oven to 350°F. Grease and flour two, 8-inch cake pans and set aside.
- In a mixing bowl whisk together the flour, cocoa powder, sugar baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk together oil and eggs until smooth. Add the milk, sour cream, and vanilla. Stir together until smooth.
- Add the dry ingredients to the wet ingredients and stir together until combined. Carefully mix in the coffee or hot water. The batter will be thin.
- Pour the batter into the cake pans. Bake in a preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.
To Make the Frosting
- Put the blueberries in a saucepan along with the lemon juice and 2 tablespoons water. Cook over medium heat until the liquids begin to simmer then reduce to low heat.
- Continue to cook the blueberries until they softened and can easily be smashed with a spatula.
- Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all of the juices. Discard the seeds and skin. Set aside to completely cool.
- When ready, use an electric mixer to mix the butter until smooth. Add 2 cups of powdered sugar. mix on low speed until combined then mix on medium until creamy.
- Add about 4 tablespoons blueberry sauce. Mix to combine. Add another 1 ½ cups powdered sugar and mix to combine. Whip on medium speed until smooth and fluffy.
To Assemble
- Place 1 cup of blueberry frosting on top of one layer of cake. Smooth it out until flat. Put the second layer on top, flipped upside-down.
- Ice the cake with the blueberry frosting. Decorate with fresh blueberries and/or edible flowers.
Haley Ryan
Okay I wasn't sure about this cake, but the color is so pretty and I had to try. I love it! Blueberry is subtle but does go really well with chocolate. Don't hesitate to make this cake!