Ingredients
- For the cake:
- 1 ¾ cups all-purpose flour
- 2 tablespoons natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup + 2 tablespoons granulated sugar
- 2 eggs
- ¾ cup sour cream
- 1 ½ teaspoons vanilla extract
- ½ teaspoon vinegar
- ½ cup buttermilk
- 1 tablespoon blue food coloring
- ½ teaspoon violet food coloring
- For the cream cheese frosting:
- 10 tablespoons unsalted butter, room temperature
- 10 ounces cream cheese
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 5 cups powdered sugar
- Fresh blueberries for layering and decoration
Instructions
- Preheat oven to 350°F (175°C). Prepare four 6-inch round cake pans with parchment paper and non-stick spray.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, vanilla extract, and vinegar.
- Mix food coloring with buttermilk. Alternate adding dry ingredients and colored buttermilk to the wet mixture, stirring just until combined.
- Divide batter evenly among the prepared pans. Bake for 25–27 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the frosting: beat butter and cream cheese until smooth. Add vanilla and almond extracts, then gradually mix in powdered sugar until creamy and spreadable.
- Assemble the cake by layering frosting and blueberries between the cooled cake layers. Frost the outside and decorate as desired.
Notes
- Use natural cocoa powder for best color results.
- Gel food coloring gives more vibrant color without thinning the batter.
- Replace blueberries with other berries like raspberries or blackberries if desired.
- To make cupcakes, reduce baking time to 18–20 minutes.
- Let the cake sit at room temperature for 20 minutes before serving if chilled.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 46g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
