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Bourbon Chocolate Cake with Blackberry Buttercream

Indulge in a rich and moist chocolate cake infused with bourbon, complemented by a luscious blackberry buttercream. This delightful dessert is perfect for special occasions or anytime you want to treat yourself.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

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

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • ½ cup bourbon For an even more intense flavor, soak the cake layers in additional bourbon before frosting.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water The batter will be thin – this is normal.
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature for smooth frosting.
  • 4 cups powdered sugar
  • ⅓ cup blackberry puree Fresh or frozen blackberries blended.
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
  • Add the eggs, milk, vegetable oil, bourbon, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes.
  • 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 two prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the blackberry buttercream. In a large mixing bowl, beat the softened butter with an electric mixer until creamy.
  • Gradually add the powdered sugar, alternating with the blackberry puree and heavy cream. Continue to beat until the mixture is fluffy and smooth. Add vanilla extract and a pinch of salt, mixing well.
  • Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of blackberry buttercream on top. Place the second layer on top 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 even more intense flavor, you can soak the cake layers in additional bourbon before frosting.
If you prefer a stronger blackberry flavor, feel free to add more blackberry puree to the buttercream.
Ensure the butter is at room temperature to achieve a smooth and fluffy frosting texture.