This blackberry chocolate cake with caramel glaze is an easy yet elegant dessert that will quickly become your absolute favorite chocolate cake recipe. Whether youโre hosting a party or enjoying a small family gathering, the richness of the chocolate, tangy blackberries, and buttery caramel make each bite of this cake unforgettable!
Whether itโs a family gathering or a special occasion, this blackberry chocolate cake is a beautiful centerpiece for any event. The combination of moist chocolate cake, juicy berries, and glossy caramel glaze is guaranteed to impress both first-time guests and seasoned dessert lovers.
Bundt pans make this cake shine straight out of the oven, no extra decoration needed! Just drizzle the caramel glaze over the top of the cake and garnish with blackberries and figs for a sophisticated, rustic look.
Bundt cakes are an easy, yet elegant creation that will make your guests think you spent hours perfecting it. My limoncello bundt cakes, malted chocolate bundt cake and spiced bundt cake are always recipes that I know will look beautiful with ease!
Perfect for a dinner party, Halloween cake, or a delicious weeknight treat, this cake is a simple way to elevate any occasion. The blackberry garnish and rich caramel sauce give the entire cake a gorgeous finish, and itโs so easy to prepare!
โญ Why Youโll Love This Recipe
This blackberry chocolate cake is an absolute favorite here at home, and hereโs why youโll love making it too:
- Rich Chocolate Flavor: Made with Dutch process cocoa or dark cocoa powder, this cake delivers a deep, rich chocolate flavor with every bite.
- Caramel and Fruit Garnish: The caramel glaze and tangy blackberries complement the richness of the chocolate perfectly, creating a balanced, irresistible dessert.
- Stunning Presentation: The bundt shape and glossy caramel glaze make the outside of the cake beautiful from the startโno cake scraper or extra decorating tools needed!
- Perfect for Any Occasion: Whether youโre making this for a birthday, Halloween party, or just to use up leftover blackberries from last week, this cake will impress.
๐ดIngredients
Hereโs a few of the key ingredients youโll need to make this beautiful chocolate bundt cake:
- All-Purpose Flour: The base of the cake, providing structure and stability.
- Dutch Process Cocoa: Adds depth and richness to the chocolate flavor.
- Sugar: Sweetens the cake and balances the bitterness of the dark cocoa.
- Vegetable Oil: Keeps the cake incredibly moist without adding a strong flavor.
- Eggs: The egg mixture binds everything together and ensures a tender crumb.
- Buttermilk: Adds a slight tang and ensures a tender, moist crumb.
- Blackberries & Figs: Fresh garnishes that balance the richness with juicy sweetness.
- Caramel Glaze: Drizzled over the top of the cake for a buttery, sweet finishing touch.
See recipe card below for a full list of ingredients and measurements.
โฒ๏ธ Substitutions & Variations
Want to tweak your blackberry chocolate cake? Try these simple swaps and creative ideas:
- Try Blackberry Compote or Blackberry Sauce: Add a layer of homemade blackberry compote or sauce on top of your cake for extra flavor.
- Use Chocolate Chips: Fold chocolate chips into the batter for bursts of melted chocolate in every bite.
- Glaze with Glossy Chocolate Ganache: For double chocolate decadence, swap the caramel glaze with a glossy raspberry chocolate ganache.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
๐ Step by Step Instructions
Ready to create your show-stopping blackberry chocolate cake? Follow these easy steps for a flawless bake:
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugars, cocoa powder, and salt. Set aside as you start on the wet ingredients.
Combine & Add Buttermilk: Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk. Pour in the espresso for an extra rich batter.
Bake: Pour the batter into prepared pans and bake for 45-50 minutes, or until a toothpick comes out with moist crumbs.
Cool & Glaze: Transfer the cake to a wire rack to cool completely. Drizzle with caramel glaze and garnish with fresh blackberries and figs.
๐ฉ๐ปโ๐ณ Expert Baking Tips
Want your blackberry chocolate cake to turn out perfectly? Here are some helpful tips:
- Use Room-Temperature Ingredients: Bring your eggs and buttermilk to room temperature for a smooth, lump-free batter.
- Grease the Bundt Pan Well: A good grease and dusting of cocoa powder will help the cake release easily, preserving its shape.
- Cool Completely Before Glazing: Make sure the cake is fully cooled on a wire rack before adding the glaze, so it doesnโt melt.
- Garnish Just Before Serving: Add the blackberries, figs, and caramel just before serving to keep the berries fresh and juicy.
โ๏ธ Storage Instructions
Store any leftover blackberry chocolate cake in an airtight container at room temperature for up to 3 days. If the cake has been glazed and garnished, store it in the fridge to keep the berries fresh!
๐ญ Recipe FAQs
Yes! Bake the cake the day before and store it in an airtight container. Glaze and garnish right before serving for the freshest look.
Fresh blackberries are best for garnish, but you can use frozen if needed. Just thaw them in a small bowl and drain any excess liquid.
Make sure to grease the bundt pan well with butter or oil and dust with cocoa powder or using a baking spray to get all the nooks and crannies of the pan. This ensures the cake doesnโt stick to the outside of the cake pan.
Absolutely! Wrap the cake tightly in plastic wrap and store in the freezer. Thaw overnight in the fridge, then glaze the next day.
More Cake Recipes You'll Love
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Blackberry Chocolate Cake with Figs & Salted Caramel
Equipment
- Bundt Pan (10 cup capacity - I used the Nordic Ware Party Bundt Cake Pan)
Ingredients
Chocolate Olive Oil Bundt Cakeย
- 1 โ Cup (210 g) All-Purpose Flour
- โ Cup (60 g) Cocoa Powder, or Dutch Process Cocoa
- ยพ tsp Baking Powder
- ยพ teaspoon Baking Soda
- 1 Cup & 2 Tbsp (225 g) Granulated Sugar
- โ cup (68 g) Brown Sugar
- ยพ cup (180 g) Buttermilk*
- โ cup (144 g) Olive Oil
- 1.5 teaspoons Vanilla Extract
- 2 Eggs, large, room temperature
- โ Cup + 1 tablespoon (90 ml) Hot Water
- 2 oz (90 ml) Hot Espresso
Caramel Glaze
- 1 ยผ cup (250 g) Granulated Sugar
- ยพ cup (200 g) Heavy Cream
- 3 Tablespoons (42 g) Unsalted Butter , room temperature
- ยฝ teaspoon (3 g) Sea Salt
Garnish
- Fresh Blackberries
- Fresh Figs
Instructions
Chocolate Bundt Cakeย
- Preheat oven to 350ยฐF
- Grease bundt pan - for bundt pans I tend to prefer using a baking spray with flour to make sure that every nook and cranny is properly greased.ย
- Add dryย ingredients into a large bowl and whisk together to combine.ย1 โ Cup All-Purpose Flour, โ Cup Cocoa Powder, ยพ teaspoon Baking Powder, ยพ teaspoon Baking Soda, 1 Cup & 2 tablespoon Granulated Sugar, โ cup Brown Sugar
- In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggsยยพ cup Buttermilk*, โ cup Olive Oil, 1.5 teaspoons Vanilla Extract, 2 Eggs
- Add the wet ingredients to the dry ingredients, whisking to combine.
- Incorporate hot water and espresso to the wet ingredients, whisking untilย everything is incorporatedโ Cup + 1 tablespoon Hot Water, 2 oz Hot Espresso
- Pour cake batter into prepared pan - make sure not to overfill. The Bundt panย should be no more than โ ย of the way full
- Bake for 50-55 minutes or until a toothpickย or knife when inserted comes out clean
- Let theย cake cool in he bundt pan for 15 minutes before inverting onto a cooling rackย ย
Caramel Glaze
- Pour the sugar into a saucepan, and over medium-high heat allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Make sure you continue to stir the sugar every minute or so in order to prevent it from burning!1 ยผ cup Granulated Sugar
- Add the cream, butter, and salt to the amber melted sugar โ expect the ingredients to bubble and foam for about 30ย seconds or so. Then, over low heat, continue to melt down any large bits of caramel. Do this until the mixture is completely fluid and smooth before removing it from heat.ยพ cup Heavy Cream, 3 Tablespoons Unsalted Butter, ยฝ teaspoon Sea Salt
- Pour caramel into a glass container and allow it to cool slightly before glazing.
Assembly
- Pour caramel onto cooled bundt cake and garnish with fresh blackberries and figs before serving!Fresh Blackberries, Fresh Figs
Notes
- Use Room-Temperature Ingredients: Bring your eggs and buttermilk to room temperature for a smooth, lump-free batter.
- Grease the Bundt Pan Well: A good grease will help the cake release easily, preserving its shape.
- Cool Completely Before Glazing: Make sure the cake is fully cooled on a wire rack before adding the glaze!
- Garnish Just Before Serving: Add the blackberries, figs, and caramel just before serving to keep the berries fresh and juicy!
Lauren
Such a beautiful cake for a celebration!! I love chocolate and caramel together and the addition of figs and blackberries, so delicious!!