Bourbon Chocolate Blackberry Cake

This bourbon chocolate cake with blackberry buttercream is my signature dessert for special occasions, combining rich chocolate with a hint of bourbon and a stunning purple frosting that never fails to impress guests.

I first made this cake for my husband's birthday five years ago, and it's become our tradition for milestone celebrations. The combination of bourbon and blackberry sounds unusual but creates a flavor profile that's both nostalgic and exciting.

Ingredients

• All purpose flour provides structure while still yielding a tender crumb perfect for layered cakes
• Sugar balances the bitterness of cocoa and adds necessary moisture to keep the cake from drying out
• Cocoa powder use Dutch processed for deeper color and smoother flavor if available
• Buttermilk creates tenderness through its acidity which reacts with the leavening agents
• Bourbon adds depth and complex vanilla notes without making the cake taste boozy
• Hot coffee enhances the chocolate flavor without making the cake taste like coffee
• Fresh blackberries create a stunning natural purple color and bright flavor contrast to the rich chocolate
• Unsalted butter must be at perfect room temperature for the buttercream to achieve the right consistency

Step-by-Step Instructions

Prepare Your Workspace

Preheat oven to 350°F and prepare three 9inch cake pans with grease and wax paper circles on the bottom. Measure all ingredients before beginning as this recipe moves quickly once started.

Mix Dry Ingredients

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in your mixer bowl with the paddle attachment. Mix on low for 30 seconds to thoroughly incorporate all ingredients without creating a dust cloud.

Combine Wet Ingredients

In a separate bowl, whisk together buttermilk, oil, eggs, vanilla extract, almond extract, and bourbon until completely smooth and uniform. The oil helps create a moist cake that stays fresh longer than butter-based cakes.

Create The Batter

With mixer on low speed, slowly pour the wet ingredients into the dry ingredients over about 30 seconds. Scrape down the sides of the bowl at least once during this process to ensure everything is well incorporated.

Add Coffee And Finish

Pour in the hot coffee and mix on medium-low for 2 minutes. The batter will be very thin, almost like soup this is correct and creates the perfect texture. Pour equal amounts into prepared pans.

Bake To Perfection

Bake for 20 to 30 minutes until a toothpick inserted comes out with a few moist crumbs. Check at 20 minutes as overbaking will create a dry cake. Cool in pans for 10 minutes before removing to cooling racks.

Make Swiss Meringue Base

Place egg whites and sugar in a heatproof bowl over simmering water ensuring the bowl doesn't touch the water. Whisk constantly until mixture reaches 160°F and sugar completely dissolves about 5 to 7 minutes.

Whip Meringue

Transfer the warm mixture to your mixer bowl and whip with the whisk attachment on medium-high speed for exactly 5 minutes until the meringue forms stiff glossy peaks and the bowl feels cool to the touch.

Add Butter

Reduce speed to medium and add softened butter one tablespoon at a time, waiting for each piece to incorporate before adding the next. If mixture looks curdled, keep mixing it will come together.

Incorporate Blackberries

Switch to paddle attachment and add pureed blackberries on low speed. Once incorporated, increase to medium speed and beat until buttercream is smooth and fluffy, about 2 minutes.

Save This

My favorite part of this recipe is the blackberry buttercream. The first time I made it, I was amazed at how the natural color of the berries transformed into such a vibrant purple without any food coloring. It's become my secret weapon for creating show-stopping desserts that look professional but use all-natural ingredients.

Storing Your Cake

Unfrosted cake layers can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to a month. The completed cake stays fresh at room temperature for up to 3 days in a cake keeper. Avoid refrigerating as it dries out the cake, unless your kitchen is very warm or humid. If refrigeration is necessary, allow the cake to come to room temperature for at least 2 hours before serving for the best flavor and texture.

Mastering The Buttercream

The Swiss meringue buttercream in this recipe is more stable than American buttercream but requires attention to temperature. If your buttercream looks curdled during mixing, it's likely too cold—continue beating until it comes together. If it's soupy, the butter was too warm—chill the bowl for 10 minutes, then resume beating. Strain your blackberry puree through a fine-mesh sieve to remove seeds for the smoothest texture. For a more intense flavor, reduce the puree by simmering it until it's half the original volume before cooling and adding to the buttercream.

Serving Suggestions

This cake pairs beautifully with a variety of accompaniments. Serve with fresh blackberries and mint leaves for a simple but elegant presentation. For an adult dinner party, offer small glasses of bourbon neat or blackberry liqueur alongside. Coffee or black tea provides a wonderful contrast to the sweetness. For a complete dessert buffet, add vanilla ice cream on the side—the temperature contrast with the room-temperature cake creates a delightful sensory experience.

Common Queries

→ Can I substitute the bourbon in this cake?

Yes, you can substitute the bourbon with an equal amount of vanilla extract, coffee, or apple juice if you prefer an alcohol-free version. Each will provide a different flavor profile, but all work well with the chocolate and blackberry components.

→ How do I properly puree blackberries for the buttercream?

To puree blackberries, blend fresh or thawed frozen berries in a blender until smooth. Strain through a fine mesh sieve to remove seeds for the smoothest buttercream texture. Gently press the pulp with a spoon to extract maximum juice while leaving the seeds behind.

→ Can this cake be made in advance?

Yes, the cake layers can be baked up to two days ahead and stored tightly wrapped at room temperature. The buttercream can be made one day ahead and refrigerated. Bring to room temperature and whip briefly before using. The fully assembled cake will keep for 2-3 days refrigerated in an airtight container.

→ Why does the recipe include hot coffee?

Hot coffee enhances and deepens the chocolate flavor without making the cake taste like coffee. The heat also helps bloom the cocoa powder, releasing more flavor compounds. If you prefer, hot water can be substituted, though you'll lose some flavor complexity.

→ How do I achieve the proper consistency for the blackberry buttercream?

For perfect blackberry buttercream, ensure your butter is softened but still cool to the touch, not melted. Add the blackberry puree gradually, allowing each addition to incorporate fully. If the mixture appears curdled, continue beating until smooth. If too soft, refrigerate for 10-15 minutes, then beat again until the proper consistency is reached.

→ What's the best way to store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, let slices come to room temperature for about 30 minutes before serving. The cake can also be frozen in individual slices, wrapped tightly in plastic wrap and foil, for up to 2 months.