Berries & Cream Chocolate Cake

[ingredients title=”Cake”]

  • 2 cups sugar

  • 2 cups all-purpose flour

  • ½ cup butter

  • ½ cup vegetable oil

  • 1 cup water

  • ⅓ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ cup buttermilk

  • 2 eggs

  • 1 teaspoon salt

  • ½ teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1 pint of blueberries

  • 1 quart strawberries, sliced


[ingredients title=”Frosting”]

  • 2 cups of whipping cream
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons water
  • 4 tablespoons powdered sugar


[directions title=”Cake Method”]

  1. Preheat oven to 375 degrees. Grease and flour two 8” cake pans.
  2. Sift sugar and flour together; set aside.
  3. In a small saucepan, melt butter, oil, water and cocoa. Bring mixture to a boil, remove from heat and add to the dry ingredients.
  4. Dissolve baking soda in buttermilk. Add eggs, salt, cinnamon and 1 teaspoon vanilla extract to the cocoa flour mixture and stir well.
  5. Pour batter into 8” cake pans. Bake at 375 degrees for about 30-35 minutes, until a toothpick inserted into the center comes out clean.
  6. Remove cakes from oven. Set cake pans on cooling rack for 5-10 minutes. Carefully, flip the pans to remove the cakes. They should come out easily if properly greased/floured. If you’re having difficulty removing the cakes, run a sharp knife around the edges.
  7. Return the cakes back onto the cooling rack and cool completely.


[directions title=”Frosting Method”]

  1. Combine the gelatin and water together allowing the gelatin to absorb the water (approx. 5 minutes). Place bowl in microwave and cook for 5 seconds or until gelatin melts completely. Set aside to cool while you make your whipped cream.
  2. In a large bowl, using a mixer, mix (on high speed) whipping cream to form soft peaks. Add powdered sugar and gelatin; continue mixing the cream until stiff peaks form. (Gelatin keeps the whipped cream from breaking down)


[directions title=”Assemble”]

  1. Once the cakes have cooled you can start assembling.  Lay one cake on serving plate or platter, layer with about half of the whipped cream frosting; then layer with sliced strawberries and blueberries. Repeat for top layer.*If you’re looking to match the photograph perfectly we used a quarter of the pint of blueberries and half of the strawberries. The remaining fruit was served separately as additional topping.


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