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chocolate blackberry cake slice in plate

Blackberry Chocolate Cake & Blackberry Cream Cheese Frosting Recipe

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5 from 3 reviews

  • Author: Mimi
  • Total Time: 2 hours 45 minutes
  • Yield: 1 (8 inch) cake


With blackberry puree IN the cake batter itself, blackberry sauce between each cake layer, and a blackberry frosting on top, this blackberry chocolate cake truly packs blackberry goodness in every bite! It's unreal how tender and moist this cake is, with the richness pairing beautifully with the freshness and tang of the blackberries and cream cheese!


For the blackberry infused chocolate cake:

  • 2 & 1/2 cups (285g) cake flour, spoon and leveled
  • 2 cups (400g) granulated sugar
  • 1 cup (80g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240mL) strained blackberry puree, about 2 cups fresh blackberries blended *see notes
  • 2 large eggs
  • 1/2 cup (120mL) vegetable oil, or any neutral flavored oil
  • 1/2 cup (120g) Greek yogurt or sour cream
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (180mL) boiling water

For the blackberry jam:

  • 3 cups fresh blackberries, washed and drained well
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons cornstarch
  • 3 teaspoons cool water

For the blackberry cream cheese frosting:

  • 10 ounces (280g) block cream cheese, softened to room temperature
  • 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
  • 7 & 1/2 cups (975g) powdered sugar, sifted
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract


  1. Preheat your oven to 350°F. Grease and line the bottoms of 3 (8 inch) round cake pans with parchment paper, and set aside.
  2. Make the chocolate blackberry cake layers: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together.
  3. Add your blackberry puree, eggs, vegetable oil, yogurt, and vanilla to the dry ingredients. Whisk together until you no longer see any dry streaks. Take care not to over mix - some clumps are fine! The batter will be a bit thick.
  4. Add boiling water to the cake batter, and whisk to combine. The batter will be loose!
  5. Divide the cake batter evenly between your cake pans. Bake in the center of your preheated 350°F oven for 25 to 30 minutes, or until a skewer comes out clean.
  6. Cool the cakes for about 10 minutes in the pans, then flip onto a wire rack and set aside to cool completely.
  7. Make the blackberry jam: In a medium saucepot, combine fresh blackberries and sugar. Cook over medium heat until they release water and start to boil. Carefully mix and mash the blackberries with a fork, and cook for 5 minutes, or until softened. Move off the heat.
  8. In a small bowl, whisk cornstarch into your water until dissolved. Mix the cornstarch mixture into the blackberries. Return the pot to medium heat and cook, mixing constantly, until it boils and thickens to a jam consistency (about 1 minute).
  9. Transfer your blackberry jam to a heat safe bowl, and set aside to cool completely to room temperature before using.
  10. Make the blackberry cream cheese frosting: In a large bowl, combine cream cheese and butter. Using an electric mixer fitted with the beater attachment, cream together until well combined and smooth (about 1-2 minutes on medium speed).
  11. Add in powdered sugar, salt and vanilla. Mix together on low until the sugar dissolves, then mix for another minute on medium speed to add some air!
    * If you find the frosting is too loose, you can gradually mix in more powdered sugar, or chill it in the fridge for 30 minutes, or until it reaches a frosting consistency. If it's too thick, mix in a splash of milk to loosen!
  12. Set aside 1 cup of plain cream cheese frosting for filling between the cake layers. Mix 1/4 cup of your blackberry jam into the rest of the base cream cheese frosting.
  13. Assemble your cake! Stack one of the cool chocolate cake layers on your cake platter. Spread a very thin layer of the plain cream cheese frosting on top, then pipe a little frosting boarder around the edges of the cake to help keep the blackberry jam in the center (see above for visual).
  14. Spoon in half of the remaining blackberry jam into the center and spread out to the boarders. Stack another cake layer and repeat the process of frosting and spreading the remaining jam in the center.
  15. Stack the last cake layer on top and frost the outside of the cake with the blackberry cream cheese frosting. Serve right away or chill for 20 minutes in the fridge to make it easier to slice!


* To make your blackberry puree, blend fresh blackberries in a blender until liquid (you'll need about 2 cups fresh). You can leave the blackberry puree plain, but I personally prefer to strain it (the seeds can be kind of crunchy!) If you do strain your puree, just make sure you have 1 cup total after straining!

  • Prep Time: 30 minutes
  • Bake Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Cakes