Chocolate Cake Blueberry Recipe
The chocolate cake blueberry recipe delivers a deep cocoa taste that feels rich and smooth on the palate. The cake crumb stays moist and soft while the cocoa flavor remains bold and balanced.Blueberry frosting adds a bright fruity sweetness that contrasts beautifully against the chocolate base. The berry notes feel fresh and lightly tangy, creating a pleasant lift in flavor.
Equipment
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Electric mixer or hand mixer
- Measuring cups and spoons
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Blender or food processor (for blueberries)
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon espresso powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup milk or buttermilk, almond milk, or coconut milk
- ½ cup vegetable oil or canola oil, or melted coconut oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Blueberry Frosting
- 1 cup unsalted butter room temperature
- 2 oz freeze-dried blueberries finely ground into powder
- 3 cups powdered sugar
- 1 tablespoon cream or milk
- ½ teaspoon vanilla extract
- ½ teaspoon blueberry syrup optional, for extra flavor and color
Instructions
- Begin by heating your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Whisk everything together until the mixture is evenly blended.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and fully combined.
- Slowly pour in the boiling water while stirring gently. The batter will be quite thin, which is normal and helps keep the cake moist.
- Divide the batter evenly between the prepared cake pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully turn them out onto a wire rack and allow them to cool completely before frosting.
- To make the blueberry frosting, beat the butter until soft and creamy. Gradually mix in the powdered sugar and ground freeze-dried blueberries. Add the cream, vanilla extract, and blueberry syrup if using, and continue beating until the frosting is light and fluffy.
- Once the cakes are fully cooled, place one layer on a serving plate and spread an even layer of frosting on top. Set the second cake layer over it, then frost the top and sides evenly to finish.
Notes
Notes: Make sure the cake is completely cool before frosting to prevent melting. Freeze-dried blueberries give strong flavor without adding liquid. The cake can be baked one day ahead and frosted the next day.
Nutrition Facts Of Chocolate Cake Blueberry Recipe
Calories: 480 kcal | Carbohydrates: 62g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Sugar: 44g | Fiber: 4g | Sodium: 320mg