Blackberry Sage Chocolate Cake

Name: Blackberry Sage Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup fresh blackberries; 1 tablespoon fresh sage, finely chopped; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Deluxe Baking Inspirations

Indulge in the rich and decadent flavors of this Blackberry Sage Chocolate Cake, perfect for any celebration.

Created by

Emma

Last updated on 2025-12-24T22:34:27.867Z

This cake combines the rich flavor of chocolate with the unique taste of sage and the tartness of blackberries, creating a dessert that is both surprising and delightful. Perfect for birthdays, anniversaries, or any special occasion.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh blackberry and sage
Moist and fluffy texture that melts in your mouth
A unique twist on traditional chocolate cake

      

The Perfect Celebration Cake

When it comes to celebrations, a stunning cake can steal the show, and this Blackberry Sage Chocolate Cake does just that. With its rich chocolate flavor blended with the tartness of blackberries and the earthy notes of sage, it offers a delightful experience for your taste buds. Whether you're hosting a birthday party, anniversary, or any special occasion, this cake is sure to impress your guests.

The combination of flavors in this cake is truly unique. The sweet, juicy blackberries not only add a burst of flavor but also bring a lovely color to the cake, making it visually appealing. Moreover, the subtle hint of sage elevates the overall taste, creating a sophisticated dessert that stands out from traditional chocolate cakes.

Tips for Baking Success

Baking can sometimes feel daunting, but with a few helpful tips, you can ensure your Blackberry Sage Chocolate Cake turns out perfectly every time. First, make sure all your ingredients are at room temperature before you begin. This helps them combine more easily and results in a smoother batter. Additionally, don’t overmix the batter after adding the blackberries and sage; gently folding them in keeps the cake light and fluffy.

Another essential tip is to check your oven temperature with an oven thermometer. Sometimes ovens can run hot or cold, affecting baking times. If you're unsure, start checking your cake a few minutes before the timer goes off. A toothpick inserted into the center should come out clean when the cake is done.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh blackberries
1 tablespoon fresh sage, finely chopped

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, buttermilk, oil, and vanilla extract. Mix until well combined. Gently fold in the blackberries and sage.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk and vanilla extract, until smooth and spreadable.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake. Decorate with additional blackberries and sage if desired.

Enjoy Your Cake!

Frequently Asked Questions

Can I substitute the blackberries in this recipe? Absolutely! While blackberries add a unique flavor, you can easily swap them for other berries such as raspberries or blueberries. Just ensure they are fresh and ripe for the best results. If using frozen berries, thaw and drain them well to avoid excess moisture in the batter.

How should I store leftovers? This cake can be stored in an airtight container at room temperature for up to three days. If you prefer to keep it longer, you can refrigerate it for up to a week. For extended storage, consider freezing the unfrosted layers. Wrap them tightly in plastic wrap and aluminum foil, and they can last up to three months in the freezer.

Serving Suggestions

This Blackberry Sage Chocolate Cake is delightful on its own, but you can elevate the experience further with a few serving suggestions. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate flavor. For an extra touch, drizzle some blackberry sauce on the plate for a stunning presentation.

You could also serve slices with a side of fresh berries or a simple fruit salad to enhance the cake's fruity notes. If you're feeling adventurous, a sprinkle of crushed sage leaves on top can add an aromatic touch, making it a true centerpiece for any dessert table.

Questions About Recipes

→ Can I use frozen blackberries?

Yes, but make sure to thaw and drain them before adding to the batter.

→ How should I store the cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.