This Blueberry Chocolate Cake is a simple yet delicious dessert that will impress your guests and satisfy your sweet tooth. The fluffy and super moist chocolate cake is topped with a blueberry frosting and blueberry purée, creating a perfect combination of flavors.
The blueberry chocolate cake is super soft and taste absolutely amazing, making it hard not to eat the whole cake at once! It's a must-try for any chocolate and blueberry lover. Plus, it's incredibly easy to make and can be done in no time. This dark chocolate cake recipe is the best chocolate cake as it is so moist and soft. The rich chocolate cake is topped with most lushes blueberry frosting, that has more blueberry sauce swirled into it.
This beautiful cake is perfect for gatherings and parties, such as birthdays or baby showers.
For more cake recipes, try Almond Raspberry Cake, Chocolate Mascarpone Cake and Banana Sponge Cake.
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WHY THIS RECIPE WORKS
- Easy to make: What I love so much about a sheet cake is that they are so easy to make! They are a no-fuss kinda cake.
- Super soft chocolate cake: This chocolate cake is so soft and takes no time to make.
- Blueberry frosting: If you haven't tried blueberry and chocolate together, then you are in for a treat. This blueberry frosting is so delicious and fresh. It's naturally colored using wild blueberries.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Wild blueberries: For this recipe I highly recommend using wild blueberries. Wild blueberries are smaller, richer in color and more intense in flavor. The blueberries are cooked down to make a thick blueberry puree. You can use frozen or fresh blueberries.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
- Oil: Use a flavor neutral oil, such as canola oil.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Butter: Take it out of the fridge 30-1 hour before making the frosting.
- Cream cheese: Take it out of the fridge 30-1 hour before making the frosting.
STEP BY STEP INSTRUCTIONS - CHOCOLATE CAKE
Here is how to make and bake these Blueberry Chocolate Cake. This recipe needs a stand mixer with a paddle attachment, or an electric mixer. You will need a 22x33 cm (9 x 13 inch) cake pan lined with parchment paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 22x33 cm / 9 x 13 inch cake pan lined with parchment paper.
STEP 1: Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.
STEP 2: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. Give it a stir to make sure everything has been combined. In another medium bowl add the hot water, vegetable oil, sour cream, eggs and vanilla extract and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
STEP 3: Slowly pour the wet ingredients into the flour mixture while gently stirring it all together. Make sure there are no lumps left in the batter. Scrape down the sides of the bowl with rubber spatula to make sure everything has been combined.
STEP 4: Pour the cake batter into the prepared baking pan and bake it for 30-35 minutes or until a cake tester comes out clean.
STEP 5: Let the cake cool on a cooling rack. After 15 minutes, gently remove the cake from the baking pan to a cooling rack and let it cool down completely.
STEP BY STEP INSTRUCTIONS - BLUEBERRY FROSTING
STEP 1: While the cake bakes, heat up the blueberries in a small saucepan. Once it starts to slightly boil, take it down to a low heat and let the blueberries simmer under a lid for 8 minutes. After the 8 minutes, take the lid off and let it continue to simmer without the lid for 5 minutes. Stir occasionally. Then take it off the heat and blend it in a blender until smooth. Let it cool down on your kitchen counter or in the fridge until room temperature.
STEP 2: Once the cake has cooled down, make the frosting. If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water. Sift the powdered sugar.
STEP 3: In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes. Add the cream cheese, vanilla bean paste, 2 tablespoon of the blueberry purée, saving the rest of the blueberry purée for later, and cream it together with the butter for 1 minute.
STEP 4: Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
TIP: It is a softer buttercream. If too soft, place it in the fridge for 10 minutes. Then give it a good whisk before adding it to the cake.
STEP 5: Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream. Finally add the buttercream to the chocolate cake and with an offset spatula spread it out evenly. Dollop on the remaining blueberry purée and swirl it in.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You can switch out the sour cream with greek yogurt 1:1.
Yes, make each element the day before, so you only need to assemble it the next day. Store the cake layer in the freezer well wrapped in plastic wrap, the next day defrost them 1 hour before assembling the cake. Store frosting and remaining blueberry purée in the fridge. And assemble it the next day.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes absolutely. Swap out the blueberries 1:1 with raspberries.
STORAGE
Store the Blueberry Chocolate Cake in the fridge covered by plastic wrap or in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a 2-3 days.
Other Sheet Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blueberry Chocolate Cake
Ingredients
CHOCOLATE SHEET CAKE
- 180 g boiling water
- 260 g all-purpose flour
- 300 g granulated sugar
- 75 g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 110 g vegetable oil
- 180 g sour cream, 9% room temperature
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
BLUEBERRY FROSTING
- 150 g frozen wild blueberries
- 200 g butter room temperature
- 100 g full-fat cream cheese room temperature
- 360 g powdered sugar sifted
- ½ teaspoon vanilla bean paste or ¼ teaspoon vanilla extract
Instructions
CHOCOLATE SHEET CAKE
- Preheat the oven at 175ºC/350ºF conventional oven and line 22x33 cm (9x13 in) baking pans with parchment paper.
- Start by boiling some water and weigh out the water so it can cool down a bit while preparing the other ingredients.180 g boiling water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.260 g all-purpose flour, 300 g granulated sugar, 75 g unsweetened cocoa powder, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon salt
- In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.110 g vegetable oil, 180 g sour cream, 9%, 3 large eggs, 2 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Scrape down the sides of the bowl with rubber spatula to make sure everything has been combined.
- Pour the cake batter into the prepared baking pan and bake it for 30-35 minutes or until a cake tester comes out clean.
- Let the cake cool on a cooling rack. After 15 minutes, gently remove the cake from the baking pan to a cooling rack and let it cool down completely
BLUEBERRY CREAM CHEESE FROSTING
- While the cake bakes, heat up the blueberries in a small saucepan. Once it starts to slightly boil, take it down to a low heat and let the blueberries simmer under a lid for 8 minutes. After the 8 minutes, take the lid off and let it continue to simmer without the lid for 5 minutes. Stir occasionally. Then take it off the heat and blend it in a blender until smooth. Let it cool down on your kitchen counter or in the fridge until room temperature.150 g frozen wild blueberries
- Once the cake has cooled down, make the frosting.
- TIP: If you live in Europe, place your cream cheese between a few pieces of paper towels to remove any excess water.100 g full-fat cream cheese
- Sift the powdered sugar.360 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.200 g butter
- Add the cream cheese, vanilla bean paste, 2 tablespoon of the blueberry purée, saving the rest of the blueberry purée for later, and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
- Take the bowl off the stand mixer and with a spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- TIP: It is a softer buttercream. If too soft, place it in the fridge for 5-10 minutes. Then give it a good whisk before adding it to the cake.
- Finally add the buttercream to the chocolate cake and with an offset spatula spread it out evenly. Dollop on the remaining blueberry purée and swirl it in.
Tanisha
Made this recently as my birthday cake and it was DEVOURED! So delicious and looks so pretty too. Love this recipe and highly recommend 💜
Stefan
Super good recipe! Will make it again.
Iben
I made this cake for some neighbors yesterday and everybody just loved it. It’s a really really wonderful cake and one look forward to next piece 🤩
Sharika Sanjay
Hey Julie! Can the frosting be made in bulk and stored? If yes, how can you store it for longer time?
Julie Marie
Hi! The frosting can be made ahead of time and transferred to an airtight container and stored in the fridge for up to 3 days. Before using it, bring to room temperature and re-whip with an electric mixer. You can also store it in the freezer for up to 3 months in an airtight container. Because it is not safe to leave this frosting at room temperature for too long, it should thaw in the fridge. I recommend moving it from the freezer to the fridge the day before you plan on using it.
Anyuly
Hi, where can I see the ingredients? Thank you.
Julie Marie
Hi. You'll find it just above this comment section in the recipe card 🙂