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Bourbon Blackberry Cake Recipe

Bourbon Blackberry Cake Recipe
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★★★★★

4.8 from 12 reviews

Indulge in a rich and decadent Bourbon Blackberry Cake featuring a moist chocolate cake infused with bourbon and hot coffee, layered and frosted with a luscious blackberry bourbon buttercream. Perfect for special occasions or a luxurious treat, this cake combines deep chocolate flavor with the fruity brightness of fresh blackberries and a hint of bourbon warmth.

Ingredients

Scale

For the Bourbon Chocolate 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

For the Blackberry Buttercream

  • 1 cup fresh blackberries
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prep Your Oven: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, or use parchment paper on the bottoms for easy removal of the cake layers after baking.
  2. Mix the Magic: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt to combine the dry ingredients evenly. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Slowly incorporate the hot freshly brewed coffee and bourbon, blending to create a smooth, liquid batter.
  3. Bake to Perfection: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes rest in the pans for 10 minutes before transferring them to wire racks to cool completely.
  4. Whip the Frosting: In a small saucepan over medium heat, combine the fresh blackberries, sugar, and water. Simmer for about 10 minutes, allowing the berries to break down and release their juices. Strain the mixture through a fine sieve to remove seeds and cool completely. Meanwhile, beat the softened butter using an electric mixer until creamy and light. Gradually add the sifted powdered sugar and continue beating until fluffy. Mix in the cooled blackberry reduction, bourbon, vanilla extract, and a pinch of salt until the frosting is smooth and airy.
  5. Assemble with Finesse: Place one cake layer on a serving plate and spread a generous layer of the blackberry bourbon buttercream over the top. Carefully place the second cake layer on top and apply a crumb coat if desired. Finish frosting the top and sides with the remaining buttercream. Garnish the cake with fresh blackberries or chocolate shavings for an elegant presentation. Chill briefly if needed before serving.

Notes

  • Ensure the eggs are at room temperature to achieve a smoother batter.
  • Use freshly brewed hot coffee to enhance the chocolate flavor without bitterness.
  • For alcohol-free variation, substitute bourbon with additional vanilla extract or espresso.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.

Nutrition

Keywords: bourbon chocolate cake, blackberry buttercream, chocolate cake with bourbon, berry buttercream frosting, bourbon dessert cake

Find it online: https://kitchenbyclara.com/bourbon-blackberry-cake-recipe/