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Berry chocolate cake with thick cream cheese frosting

This berry chocolate cake with cream cheese frosting is an eggless cake recipe, frosted with a thick cream cheese frosting with less sugar, and topped with berries!

Chocolate cake with strawberries, raspberries, and blueberries, and cream cheese frosting served on a cake stand with serving knives, and a stack of plates and forks with a pink napkin
I love layer cakes, and to me, this is the perfect cake: alternating layers of moist chocolate cake and cream cheese frosting, then topped with a mountain of berries. The cake layers are chocolaty, and the frosting tastes like cheesecake. Together, they are made even better paired with slightly tart, fresh berries.

Janice Lawandi frosting a layer cake on a cake stand

The chocolate cake recipe is that eggless chocolate cake that is so easy and the batter is mixed in one bowl, just like cake mix. The cake is made with cocoa powder instead of dark chocolate, so that it has a more pronounced, deep chocolate flavour. I baked the cake in three 6-inch cake pans so that it was easier to handle and it bakes faster than one tall cake that you would split in 3 after cooling. 

Layer cake with cream cheese frosting (creamy white colour) topped with a pile of fresh berries on a cake stand

As for the cream cheese frosting (taken from the beautiful book Miette: Recipes from San Francisco’s Most Charming Pastry Shop), I cannot stress enough how important it is to start by beating together the butter with the icing sugar first, before adding in the cream cheese after. Otherwise, you will end up with a soupy mess. This is the secret to making thick cream cheese frosting that’s pipeable even though it has less than half the icing sugar of most recipes. This cream cheese frosting also tastes great on a poppy seed cardamom cake with cranberries. Another option for a thick cream cheese frosting is this white chocolate cream cheese frosting that is sweetened with melted white chocolate instead of icing sugar!

Chocolate layer cake with berries and cream cheese frostingIn the summer, the easiest way to decorate this cake is by topping it with a mound of fresh berries (local strawberries, raspberries, and blueberries). In the winter months, you can top it with chocolate curls or even slices of orange. And if all else fails, you can always sprinkle liberally with sprinkles!

A slice of berry chocolate layer cake with cream cheese frosting on a blue-rimmed white plate with a pink napkin with the big layer cake in the background on a cake stand, serving knife with crumbs and a couple more dessert plates stacked with a couple forks

 

To bake the cake layers, I split the batter between three 6-inch cake pans. Take the time to prepare the cake pans before baking, by buttering the pans, lining the bottom with parchment, and dusting the sides with flour. This way your cakes will slide right out of the pan, without any resistance.

Berry chocolate cake

This berry chocolate cake is made from an eggless chocolate cake and thick cream cheese frosting that is not too sweet and pipeable!
Course Dessert
Cuisine American
Keyword Berry chocolate cake
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 12
Calories 503kcal
Author Janice

Equipment

Artisan mixer
OXO whisk
Mini offset
Ateco turntable

Ingredients

Chocolate cake ingredients

Cream cheese frosting ingredients

  • 156 grams (1⅓ cups) icing sugar
  • 156 grams ( cup) Stirling Creamery unsalted butter room temperature
  • 454 grams (1 lb) Philadelphia cream cheese (full fat, regular) this is a little less than 2 blocks of Philadelphia cream cheese

Toppings

  • 225 grams (½ lb) fresh strawberries
  • 225 grams (½ lb) Fresh raspberries
  • 225 grams (½ lb) fresh blueberries

Instructions

For the cake:

  • Preheat the oven to 175 ºC (350°F). Prepare a three 6-inch cake pans by brushing the bottom and sides with melted butter and dusting it with cocoa, then lining the bottom with a round of parchment. Set aside.
  • Sift together the flour, baking soda, salt, and cocoa into a medium bowl and set it aside.
  • Combine the milk, vinegar, and vanilla in a separate bowl. Stir, then let it stand for a few minutes so that the milk curdles and thickens.
  • Whisk in the oil and brown sugar.
  • Add the wet ingredients to the sifted dry ingredients and stir until combined.
  • Pour the batter in the prepared pans and bake until a cake tester inserted in the centre comes out clean (about 30 minutes but keep an eye on it after 25 minutes).

For the frosting

  • The order of these steps is very important! First, in the bowl of an electric mixer fitted with the paddle attachment, beat together the icing sugar and butter until it is smooth.
  • Then, when the butter and sugar are nice and smooth, add in the cream cheese, and beat until you get a creamy, fluffy frosting, for at least 2 to 3 minutes, if not more.

To assemble

  • Trim the cakes to level them with a large, serrated bread knife.
  • Place the bottom layer on a cake turntable (find it on Amazon), and smooth on about 1/4 of the frosting. Top with the second layer of cake, frost, and repeat with the third layer. Smooth the last of the frosting on the sides and top of the cake.
  • Top the cake with a tall mound of the berries.

Notes

Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

Nutrition

Calories: 503kcal | Carbohydrates: 58g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 350mg | Potassium: 298mg | Fiber: 5g | Sugar: 39g | Vitamin A: 905IU | Vitamin C: 32mg | Calcium: 102mg | Iron: 2mg

 

I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

 

berries, chocolate, cream cheese, layer cake, new

15 Responses to Berry chocolate cake with thick cream cheese frosting

  1. Ashley | The Recipe Rebel April 25, 2014 at 9:19 am #

    Love the redesign and the beautiful new photos! And I’m always up for a chocolate cake 🙂

    • Janice April 28, 2014 at 3:48 pm #

      Thanks, Ashley! I appreciate all the support 🙂

  2. Marlene April 27, 2014 at 10:29 am #

    The cake is a work of art, and so is the wonderful photography! It’s so nice to see you working in your kitchen (all dressed up, because that’s how we all roll, right

    • Janice April 28, 2014 at 3:48 pm #

      Thanks, Marlene!
      It’s amazing how simple it is to just pile the berries on a layer cake, but it really does make for a beautiful cake 🙂

  3. Stephanie May 2, 2014 at 12:18 am #

    I love the new look, it’s beautiful and suits your gorgeous photography and recipes.

    Being photographed is awkward for me, especially when I’m working. Kudos on looking relaxed and confident 🙂

    I

  4. Heather May 31, 2014 at 9:22 am #

    Looks amazing! I love cakes piled high with berries!

Trackbacks/Pingbacks

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