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Bourbon Chocolate Cake with Blackberry Buttercream

Bourbon Chocolate Cake with Blackberry Buttercream

This decadent Bourbon Chocolate Cake is infused with rich bourbon flavor and topped with a luscious blackberry buttercream. A perfect dessert for special occasions or a delightful treat any day.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 whisk
  • 1 electric mixer optional
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 sifter
  • 1 cooling rack
  • 1 saucepan
  • 1 piping bag optional

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 cup bourbon
  • 2 teaspoons vanilla extract
  • 1 cup boiling water The batter will be thin; this is normal.
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ⅓ cup blackberry puree Fresh or frozen, thawed and strained.
  • 1 tablespoon milk If needed for consistency.
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the two 9-inch round cake pans with butter or non-stick spray.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • Add the eggs, milk, vegetable oil, bourbon, and vanilla extract to the dry ingredients. Beat the mixture using an electric mixer on medium speed for about 2 minutes until well combined.
  • Carefully stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • While the cakes are cooling, prepare the blackberry buttercream. In a large bowl, beat the softened butter until creamy with an electric mixer.
  • Gradually add the powdered sugar, beating until combined. Add the blackberry puree and vanilla extract, mixing until smooth. If the buttercream is too thick, add milk a little at a time until you reach your desired consistency.
  • Once the cakes are completely cool, place one cake layer on a serving plate. Spread a thick layer of blackberry buttercream on top. Add the second cake layer and frost the top and sides of the cake with the remaining buttercream.
  • Decorate with fresh blackberries if desired. Slice and serve!

Notes

For an enhanced flavor, you can adjust the amount of bourbon according to your taste.
To make the blackberry puree, blend fresh or thawed blackberries until smooth and strain through a fine mesh sieve to remove seeds.
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.