Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- 2 large eggs (at room temperature)
- ½ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
Instructions
- Preheat oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and sugar.
- In a separate bowl, beat eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Gently fold in fresh blackberries, distributing them evenly without breaking them too much.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely before frosting. Frost with cream cheese frosting or preferred topping.
Notes
- Use thawed and drained frozen blackberries if fresh are unavailable.
- Do not overmix the batter to keep the cake light and tender.
- Dark chocolate ganache or whipped cream are great frosting alternatives.
- Store cake in an airtight container to retain moisture.
- Recipe can be made into cupcakes (bake 18–22 minutes).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
