May 15, 2021

Berry Topped Chocolate Cake with Buttercream Frosting

Berry Topped Chocolate Cake with Buttercream Frosting is an easy and beautiful dessert. Because it’s so pretty, it’s the perfect cake to serve to company. I love this cake for several reasons. First of all, this cake recipe excludes some of unnatural ingredients that many cake recipes call for. For instance, I use butter instead of vegetable oil or shortening. Secondly, I like baking and serving this cake right in the pan. That way, there’s no hassle of removing the cake from the pan. Thirdly, I love how pretty this cake is with all the berries on top. And, lastly, this cake tastes really yummy!

The Equipment Needed

A 13×9 Cake Pan- I like using pans I can just serve the cake in. But, you can also use two nine inch layer pans and make this a layer cake.
An Electric Mixer- Use the electric mixer or your cake will be too heavy.
A Food Scale- For best results, weigh your flour and sugar.
A Sifter- Be sure and sift your flour, baking soda, and salt, and also your powdered sugar.

The Ingredients Needed for Berry Topped Chocolate Cake with Buttercream Frosting

Chocolate- Use unsweetened chocolate.
Light Brown Sugar- Basically, you need the whole one pound box.
Cake Flour- Use regular cake flour, not self rising.
Baking Soda- I actually today used baking powder by accident. Cake tasted fine.
Sour Cream- Use full fat.

How I Made my Cake

First, I melted my chocolate. Be sure to do this on low heat, so your chocolate doesn’t scorch.
Next, I mixed the batter together. When you add the boiling water, be sure and turn the mixer off. Otherwise it will splash out of the bowl, and could burn you. Believe me, I’ve found this out the hard way.
Finally, I made the frosting. Make sure your butter is super soft. And, I topped the cake with the berries.

If you love chocolate cake you need to try this scrumptious Berry Topped Chocolate Cake with Buttercream Frosting.

Berry Topped Chocolate Cake with Buttercream Frosting

Chocolate cake topped with vanilla buttercream and fresh berries.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Dessert

Cuisine American

Servings

Equipment

13×9 cake pan

Ingredients

For the Chocolate Cake:

4 ounces unsweetened chocolate
2¼ cups cake flour (252g)
½ tsp. salt
2 tsp. baking soda
8 tbsp. softened butter
1 pound light brown sugar (453g) about two cups plus 2 T.
3 large eggs
2 tsp. vanilla extract
1 cup sour cream
1 cup almost boiling water

For the Buttercream Frosting and Fruit Topping:

3½ cups sifted powdered sugar (sift before measuring)
1 cup softened unsalted butter
1 tsp. vanilla extract
4 tbsp. heavy cream
½ cup each raspberries and blueberries
1½ cups strawberries, halved

Instructions

Begin by making the cake: Preheat the oven to 350 degrees. Coat a 13×9 pan all over with vegetable shortening and sprinkle with flour. Shake out excess flour.
In a bowl, sift together the flour, salt, and baking soda. Set aside.
In a two quart saucepan, melt the chocolate on low heat. Remove from the heat and let cool.
In the bowl of an electric mixer, cream together the butter, sugar, and eggs. Beat on high for four minutes.
Add the vanilla and melted chocolate, and mix in on low speed.
Add a third of the sour cream on low speed, and then a third of the flour mixture. Repeat ,adding the sour cream and flour in thirds, and mixing after each addition. Stir just until each element is blended in.
Turn off the mixer, and by hand, stir in the very hot water. Pour into the baking pan and bake about 35 minutes, or until the cake bounces back when touched. Cool completely on a wire rack.
For the frosting: In the bowl of the electric mixer, using the the whisk attachment, whip together the powdered sugar, butter, vanilla, and heavy cream. Whip until creamy.
Top the cake with the berries and serve.