Bourbon Chocolate Cake with Blackberry Buttercream Recipe
This Bourbon Chocolate Cake with Blackberry Buttercream is a decadent dessert that combines rich cocoa flavors with the warmth of bourbon and a fruity blackberry twist. Moist chocolate cake layers are enhanced by a boozy espresso infusion and topped with a luscious blackberry-infused buttercream frosting, perfect for special occasions or any time you crave an indulgent treat.
- Prep Time: 25 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
Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preparation: Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier cake removal.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix wet ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing until combined. Then slowly pour in the hot freshly brewed coffee and bourbon, stirring gently to incorporate. The batter will be thin.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back slightly when touched.
- Cool the cake: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make blackberry reduction: In a small saucepan over medium heat, combine the fresh blackberries with sugar and water. Simmer for 10 minutes until the berries break down. Strain the mixture through a fine mesh sieve to remove seeds and let the reduction cool to room temperature.
- Prepare frosting: Using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed to avoid a sugar cloud, then increasing speed to achieve a light, fluffy texture.
- Add flavorings to frosting: Mix in the bourbon, vanilla extract, a pinch of salt, and the cooled blackberry reduction. Beat until the buttercream is evenly colored and fluffy.
- Assemble the cake: Place one cake layer on your serving plate. Spread a generous amount of blackberry buttercream on top. Add the second cake layer and cover the top and sides with the remaining buttercream.
- Garnish and serve: Decorate the finished cake with fresh blackberries or optional chocolate shavings for an elegant touch. Slice and enjoy!
Notes
- Room temperature eggs help the batter to mix better and produce a tender crumb.
- Using freshly brewed hot coffee deepens the chocolate flavor for a richer cake.
- Make sure to sift the powdered sugar to avoid lumps in the frosting.
- The blackberry reduction can be prepared a day ahead and stored refrigerated.
- For best results, chill the frosted cake for at least 30 minutes before serving to allow the flavors to meld.
- Substitute bourbon with whiskey or rum if desired, but it will slightly alter the flavor profile.
Keywords: bourbon chocolate cake, blackberry buttercream, chocolate cake recipe, bourbon dessert, homemade chocolate cake, fruity buttercream frosting
