Bourbon Chocolate Cake with Blackberry Buttercream Recipe
This decadent Bourbon Chocolate Cake with Blackberry Buttercream combines rich, moist chocolate layers infused with bourbon and coffee, layered with a luscious blackberry buttercream frosting. Perfect for special occasions, this cake offers a sophisticated twist on classic chocolate cake with a fruity, boozy touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
Blackberry Reduction
- 1 cup fresh blackberries
- 1 tablespoon sugar
- 1 tablespoon water
Blackberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- Pinch of salt
- Blackberry reduction (from above)
Instructions
- Preparation: Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. For easier cake removal, line the pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt to ensure even distribution.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.
- Combine Wet and Dry: Gradually blend the wet mixture into the dry ingredients. Then, slowly incorporate the freshly brewed hot coffee and bourbon, mixing until the batter is smooth and homogenous.
- Baking: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven. Let them rest in the pans for about 10 minutes before transferring them to wire cooling racks to cool completely.
- Prepare Blackberry Reduction: In a medium saucepan over medium heat, combine fresh blackberries, sugar, and water. Simmer for 10 minutes, stirring occasionally until berries break down. Strain the mixture through a fine sieve to remove seeds and solids. Allow the blackberry reduction to cool completely.
- Make the Buttercream: Beat softened unsalted butter in a large bowl until creamy. Gradually add sifted powdered sugar and continue beating until smooth. Mix in bourbon, vanilla extract, a pinch of salt, and the cooled blackberry reduction. Beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of blackberry buttercream over the top. Place the second cake layer on top and frost the entire cake with the remaining buttercream on the top and sides.
- Decorate: Adorn the finished cake with fresh blackberries or chocolate decorations as desired for an elegant presentation.
Notes
- Using parchment paper to line cake pans helps prevent sticking and makes cake removal easier.
- Ensure eggs are at room temperature to create a smoother batter.
- Freshly brewed hot coffee deepens the chocolate flavor and enhances the cake’s richness.
- The blackberry reduction adds a natural fruity flavor and balances the bourbon’s warmth in the frosting.
- Store the cake covered at room temperature for up to 2 days or refrigerate, bringing to room temperature before serving.
- For a more intense bourbon flavor, you may brush the cake layers with additional bourbon before frosting.
Keywords: bourbon chocolate cake, blackberry buttercream, chocolate cake recipe, boozy chocolate cake, homemade chocolate cake
