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Bourbon Blackberry Cake Recipe

Bourbon Blackberry Cake Recipe
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★★★★★

5.1 from 11 reviews

This Bourbon Blackberry Cake is a luscious chocolate cake infused with bourbon and rich coffee flavors, layered with a smooth blackberry buttercream frosting. Perfect for fall celebrations, this decadent dessert combines the warmth of bourbon with the tartness of fresh blackberries for an unforgettable treat.

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 thoroughly. For easy cake removal, line the bottoms with parchment paper.
  2. Mix the Magic: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. Gradually combine the wet ingredients with the dry mixture until smooth. Slowly add the freshly brewed hot coffee and bourbon, mixing until well incorporated.
  3. Bake to Perfection: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool 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 fresh blackberries, sugar, and water. Simmer for 10 minutes until the berries break down. Strain the mixture through a fine-mesh sieve and let the reduction cool completely. In a large bowl, beat the softened butter until creamy, gradually add powdered sugar while continuing to beat. Mix in the cooled blackberry reduction, bourbon, vanilla extract, and a pinch of salt until the buttercream is fluffy and smooth.
  5. Assemble with Finesse: 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 entire cake with the remaining buttercream. Decorate with fresh blackberries or chocolate shavings for an elegant finish.

Notes

  • Pair this cake with a warm espresso or a glass of port wine for an enhanced experience.
  • To make an alcohol-free version, substitute bourbon with water or omit entirely.
  • If blackberries are unavailable, raspberries make a perfect alternative in the buttercream.
  • If your buttercream splits, add a little more blackberry reduction or a splash of milk and beat again.
  • Store the cake in an airtight container in the refrigerator for up to five days.
  • The cake flavors improve if made a day ahead of serving.

Nutrition

Keywords: bourbon cake, blackberry buttercream, chocolate cake, bourbon dessert, fall cake recipes, layered cake, chocolate blackberry cake

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