Decadent Chocolate Blueberry Cake Recipe: Moist Layers, Tangy Filling, and Creamy Berry Frosting
Prepare to fall in love with the **best chocolate blueberry cake recipe ever!** This show-stopping dessert features three layers of unbelievably moist chocolate cake, generously filled with our homemade sweet and tangy blueberry cake filling, and crowned with a luscious, creamy blueberry buttercream frosting. If you’re searching for a berry chocolate cake that perfectly balances rich cocoa with bright fruit flavors, your quest ends here. Get ready to bake a cake that will impress everyone and leave them asking for more!
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
If you’re as passionate about berry flavors as I am, you’ll definitely want to explore some of my other delightful recipes. After mastering this chocolate berry cake, be sure to try my Smoothie Recipes Without Yogurt for a refreshing treat, indulge in the creamy goodness of my Blueberry Cream Cheese Bars, or cool down with my vibrant Strawberry Banana Sorbet!
The Ultimate Chocolate Blueberry Cake Experience
This **blueberry chocolate cake** is truly a dream come true for anyone who adores the magical combination of juicy blueberries and deep, rich chocolate. It’s a dessert that transcends ordinary expectations, bringing together two incredible flavor profiles in perfect harmony. Imagine the luxurious depth of chocolate meeting the bright, sweet-tart burst of homemade blueberry filling, all enveloped in a cloud of creamy, fruit-infused buttercream. It’s an experience for the senses that you won’t soon forget, making it an ideal choice for celebrations or simply to treat yourself to something truly special.
The foundation of this stunning cake comes from my tried-and-true chocolate cake recipe, the very same one used in beloved classics like my Matilda Cake and my Chocolate Cake with Cream Cheese Frosting. This ensures consistently moist, rich, and tender chocolate layers every single time. What makes this particular version unique and irresistible is the star of the show: my incredibly flavorful Blueberry Cake Filling, which not only provides a vibrant, fruity center but also infuses the buttercream frosting with natural berry goodness and a beautiful hue. This harmonious blend of flavors and textures creates a truly unforgettable dessert.
Why You’ll Adore This Easy Berry Chocolate Cake
Don’t let the elegant appearance of this **berry chocolate cake** fool you into thinking it’s an overly complicated baking project. While it proudly features rich chocolate cake layers, a delightful homemade sweet and tart blueberry cake filling, and a velvety smooth blueberry frosting, it’s actually much simpler to prepare than you might imagine. I’ve thoughtfully designed this recipe to be approachable for bakers of all skill levels, ensuring a rewarding experience from start to finish, even if you’re new to making layer cakes.
One of the key features that makes this recipe so user-friendly is the chocolate cake base itself. The incredibly moist chocolate layers require no pre-softening of butter and can be effortlessly mixed up by hand, all in a single bowl. This significantly cuts down on prep time and cleanup, allowing you to focus on the enjoyable aspects of baking and decorating. Furthermore, our homemade blueberry filling serves a brilliant dual purpose: it’s not only the star ingredient for layering within the cake but is also wonderfully incorporated into the frosting. This boosts both the intense blueberry flavor and gives the buttercream a gorgeous, natural berry color without any artificial dyes. This smart, streamlined approach simplifies the ingredient list and significantly reduces the effort, proving that exquisite taste and impressive presentation don’t have to come with excessive effort. Prepare to be amazed by how easily this magnificent **chocolate blueberry cake** comes together!
Do Blueberries and Chocolate Go Well Together? An Unexpected Harmony
Absolutely! If you’ve ever questioned whether blueberries and chocolate are a match made in culinary heaven, prepare to be delightfully surprised. This combination is a resounding “yes!” The natural, vibrant tartness of fresh or cooked blueberries provides a brilliant counterpoint to the deep, sometimes intense, cocoa flavor found in these moist chocolate cake layers. Instead of competing, these two distinct flavors enhance each other, creating a complex and incredibly satisfying taste experience that’s greater than the sum of its parts. The fruitiness elegantly cuts through the richness of the chocolate, offering a refreshing balance with every single bite, preventing the cake from being overly sweet or heavy.
While some might consider it an unexpected pairing, this **chocolate cake with blueberries** beautifully marries them together. The tang of the blueberries brightens the chocolate, creating a sophisticated flavor profile that appeals to both dedicated chocolate enthusiasts and ardent berry lovers alike. It’s a gourmet combination that is both comforting and exciting. If you’re already a dedicated blueberry fan, you must also try my Lemon Blueberry Mascarpone Cake for another delightful and refreshing berry-infused treat! Once you try this chocolate blueberry cake, you’ll wonder why you ever doubted the pairing.
Essential Blueberry Chocolate Cake Ingredients
Creating this spectacular **blueberry chocolate cake** starts with gathering high-quality ingredients. Let’s break down what you’ll need for the incredibly moist chocolate cake layers, followed by the luscious blueberry frosting. Each ingredient plays a crucial role in achieving that perfect texture and unforgettable flavor, so using the best quality you can find will make a noticeable difference.
For the Moist Chocolate Cake Layers:
- White Granulated Sugar: I prefer using granulated white sugar in this blueberry chocolate cake recipe to achieve a perfectly balanced, delicious sweetness that complements the deep cocoa flavor without overpowering it. Its fine granules dissolve beautifully, contributing to a smooth batter.
- All-Purpose Flour: Accurate measurement is absolutely critical for a tender cake crumb. Always measure your all-purpose flour by weight using a reliable kitchen scale. This precise method prevents accidentally adding too much flour, which is a common cause of dry, dense cakes.
- Unsweetened Cocoa Powder: For a truly rich, deep, and sophisticated chocolate flavor in this easy blueberry and chocolate cake recipe, we opt for unsweetened Dutch-process cocoa powder. Dutch-process cocoa is less acidic and provides a darker color and smoother, mellower flavor profile. If you can’t find it, natural cocoa powder can be used, but note that the final taste and color may differ slightly, and the reaction with baking soda will be more pronounced.
- Baking Powder and Baking Soda: These essential leavening agents are the powerhouse duo that give our cake its beautiful rise and light, airy texture. Baking soda reacts with the acidic buttermilk and cocoa (especially if using natural), while baking powder provides additional lift, ensuring a fluffy result.
- Salt: Adding just a bit of fine sea salt is absolutely vital. It doesn’t just add seasoning; it expertly enhances and brings out the complex chocolatey flavors while perfectly balancing the sweetness in this chocolate and berry cake, preventing it from tasting flat.
- Vegetable Oil: We’re using neutral-flavored vegetable oil instead of butter, which is one of the secrets to an incredibly moist cake. Oil remains liquid at room temperature and during baking, contributing to a more tender, velvety, and moist crumb that stays fresh longer. It’s a brilliant method I also love and use in recipes like my Chai Spice Bundt Cake.
- Large Eggs: For optimal emulsification and a smooth batter free of lumps, ensure your eggs are at room temperature before you mix them in. If they feel cold to the touch, simply place them in a bowl of lukewarm water for about 15 minutes to quickly bring them to temperature.
- Pure Vanilla Extract: Always opt for high-quality pure vanilla extract for the best and most authentic flavor. It adds a crucial layer of warmth and complexity to the chocolate cake. You can even make your own for an extra special, homemade touch!
- Full-Fat Buttermilk: Like your eggs, your buttermilk should be at room temperature. Its natural acidity reacts beautifully with the baking soda, contributing significantly to the cake’s tenderness, moistness, and a slight tangy note that enhances the overall flavor.
- Hot Brewed Coffee: This magical ingredient doesn’t make the cake taste like coffee; instead, it performs an incredible culinary trick! It deepens and amplifies the chocolate flavors, making them even more pronounced, rich, and complex, without any noticeable coffee taste. Use freshly brewed, hot coffee for the best effect.
- Cake Release: To ensure your beautiful cake layers come out of the pans effortlessly and intact, a good cake release is crucial. I typically rely on a reliable baking spray for consistent results. Alternatively, you can easily create your own “cake goop” by mixing equal parts shortening, all-purpose flour, and vegetable oil. Combine them thoroughly with an electric mixer and apply a thin, even layer to your cake pans using a pastry brush. Your cakes will slide right out!
For the Luscious Blueberry Buttercream Frosting:
Once your chocolate cake layers are baked and cooling, it’s time to prepare that incredible **blueberry buttercream frosting**. This frosting is not only visually stunning with its natural purple hue but also bursting with fresh, creamy blueberry flavor. Here’s what you’ll need to create its perfect texture and vibrant taste:
- Unsalted Butter: I always use unsalted butter for this recipe, as it gives you complete control over the salt content. If you only have salted butter on hand, simply omit the additional salt listed in the frosting ingredients. Ensure your butter is at proper room temperature (softened but not melted) for the best creaming consistency and a smooth, lump-free frosting.
- Powdered Sugar (Confectioners’ Sugar): This finely milled sugar is absolutely crucial for achieving the smooth, silky, and melt-in-your-mouth texture that makes our frosting so amazing. It also provides the perfect level of sweetness, dissolving effortlessly into the buttercream.
- Heavy Cream: A touch of heavy cream is added to achieve the ideal light, fluffy, and pipeable consistency for this exquisite blueberry frosting. It adds richness and helps create that signature creamy mouthfeel.
- Pure Vanilla Extract: A good quality vanilla extract rounds out the flavors in the frosting perfectly. It adds warmth and depth that beautifully complements the bright, fruity notes of the blueberries, preventing the frosting from being one-dimensional.
- Homemade Blueberry Cake Filling: This is where the magic truly happens for our frosting! We’ll use a portion of our delightful Blueberry Cake Filling not only to layer between the cake but also to fold directly into the buttercream. It’s the secret to infusing the frosting with incredible, natural blueberry flavor and a beautiful, authentic purple hue. If you’re pressed for time, a high-quality store-bought blueberry jam or compote can be a suitable and delicious substitute. For more berry baking inspiration, don’t miss my Blackberry Coffee Cake!
- Salt: A small pinch of salt in the frosting helps to balance the sweetness, deepen the flavors, and truly highlight all these lovely components, ensuring the frosting isn’t cloyingly sweet.
Refer to the recipe card below for exact quantities and detailed instructions to make both the cake and the frosting.
Recommended Equipment for Baking Excellence
Having the right tools can make all the difference in your baking journey, transforming a good result into an exceptional one. For this moist **chocolate blueberry cake**, you won’t need an extensive array of gadgets, but a few key pieces of equipment will ensure smooth sailing and professional-quality results from start to finish.
You’ll be baking the perfectly risen chocolate cake layers in two 8-inch round cake pans. If you happen to have three, that works just as well and can create slightly thinner, more even layers, but two are perfectly sufficient and will yield wonderfully tall and impressive layers. What’s truly fantastic about our chocolate cake batter is that it’s designed as an easy one-bowl recipe, meaning you won’t even need an electric mixer for the cake layers themselves – a simple sturdy whisk and a reliable rubber spatula will do the trick! This simplifies the preparation process and makes cleanup an absolute breeze, letting you enjoy the baking experience more.
However, when it comes to crafting that perfectly light, airy, and fluffy blueberry frosting, an electric mixer is highly recommended to achieve the best texture. Whether you prefer the power and convenience of a sturdy stand mixer or the versatility of a handheld hand mixer, either will whip your ingredients to the desired creamy, aerated consistency. To make assembling and decorating your cake easier and more precise, I also suggest having a piping bag and a few basic piping tips on hand. These tools will help you create neat frosting borders to contain your filling and elegant swirls for a professional finish.
Beyond the primary baking pans and mixer, a large mixing bowl is essential for combining the cake batter ingredients efficiently and without mess. A sturdy whisk will handle the dry ingredients, and a heat-resistant rubber spatula is perfect for scraping down the sides of the bowl, gently folding in wet ingredients, and ensuring all components are thoroughly incorporated. Don’t forget a wire rack; cooling your cake layers completely on it is an absolute must before frosting to prevent any premature melting of your beautiful buttercream. And finally, for consistent and professional baking results every single time, I always strongly recommend investing in a kitchen scale for accurately measuring dry ingredients by weight. This is truly a game-changer for any serious home baker looking to elevate their craft.
Step-by-Step Instructions for Your Chocolate Blueberry Cake
While the full, highly detailed instructions, precise ingredient measurements, and a helpful recipe video are all available in the dedicated recipe card below, here’s an overview of the simple yet effective steps you’ll follow to create this incredible **chocolate blueberry dessert**. Each step is designed to be straightforward, ensuring a smooth baking process and a stunning final result.
1. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together your all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This crucial step ensures even distribution of leavening agents and flavor throughout the batter, preventing pockets of unmixed ingredients.
2. Incorporate Wet Ingredients (Part 1): First, stir in the vegetable oil until all the dry ingredients are fully coated. This helps create a wonderfully moist crumb. Then, carefully mix in the room temperature eggs and buttermilk, ensuring everything is well combined with a rubber spatula after each addition. Mix until just incorporated to avoid overdeveloping the gluten.
3. Add Hot Coffee: Carefully pour in the hot brewed coffee. Gently mix until the batter is just combined and smooth. Be careful not to overmix at this stage, as overmixing can lead to a tough cake. The hot coffee will deepen the chocolate flavor beautifully.
4. Bake the Cake Layers: Divide the chocolate cake batter evenly into your prepared 8-inch cake pans (lined with parchment paper and sprayed with baking release). Bake in a preheated oven until a toothpick inserted into the center comes out clean or with only moist crumbs, indicating they are perfectly done and not overbaked.
5. Prepare Blueberry Filling: While your cake layers cool in their pans, prepare the delicious homemade blueberry cake filling. Allow it to cool completely to room temperature before assembling the cake. This is crucial to prevent the warm filling from melting your delicate buttercream frosting.
6. Make the Frosting Base: Once cake layers are completely cool, begin preparing the frosting by creaming together room temperature unsalted butter and powdered sugar in a large bowl using an electric mixer until it’s light, fluffy, and smooth. This forms the perfect airy base for your buttercream.
7. Finish the Blueberry Buttercream: Add heavy cream, pure vanilla extract, and a portion of your cooled blueberry filling to the butter-sugar mixture. Continue mixing with your electric mixer until the frosting is perfectly smooth, creamy, and beautifully tinted with a natural blueberry color. It should be light and easily spreadable.
8. Assemble Your Masterpiece: Carefully stack your cooled cake layers, alternating each layer with generous dollops of the remaining blueberry filling and smooth layers of the prepared blueberry buttercream frosting. Decorate the top of the cake as desired, perhaps with a scattering of fresh blueberries for an extra pop of color and flavor!
Hint: To prevent your delicious blueberry filling from leaking out the sides, pipe a sturdy ring of buttercream frosting around the outer edge of each cake layer before adding the filling. This creates a secure, edible barrier that keeps everything neat and tidy.
Delicious Berry Chocolate Cake Variation: A Mixed Berry Delight
While this recipe absolutely shines with its dedicated blueberry filling and frosting, don’t hesitate to get creative and customize it to your liking! If you’re looking to switch things up a bit and create a vibrant mixed berry version, it’s incredibly easy to do. Simply grab a frozen triple berry blend (these typically contain a delightful mix of strawberries, raspberries, and blueberries) and use it in place of the single-fruit blueberries when preparing the cake filling. Follow the recipe instructions for the filling and frosting as usual, and you’ll be rewarded with a beautiful, multi-flavored **berry chocolate cake** that’s equally as delightful and bursting with a variety of tangy and sweet berry notes. This variation is perfect for those who love a broader spectrum of fruit flavors, adding an exciting twist to the classic chocolate base.
Storage Tips for Your Chocolate Blueberry Cake
To keep your **moist blueberry chocolate cake** as fresh and delicious as possible, proper storage is essential. Following these tips will ensure that every slice tastes just as amazing as the first:
- Refrigeration: This cake, due to its fresh fruit filling and dairy-based buttercream, absolutely needs to be stored in the refrigerator. To maintain its moisture and prevent it from drying out or absorbing any other odors from your fridge, place the entire cake in an airtight cake carrier or cover it tightly with several layers of plastic wrap. It will stay fresh and delicious for up to four days. For the best flavor and texture experience, I highly recommend allowing individual slices to come to room temperature for about 30-60 minutes before serving. This allows the frosting and cake to soften slightly, enhancing their rich flavors.
- Freezing: This easy chocolate blueberry cake freezes exceptionally well, making it a fantastic option for preparing ahead of time or simply enjoying later. For ultimate convenience, I recommend freezing it in individual slices. First, place the uncovered slices on a baking sheet in the freezer until they are completely solid (this usually takes about 1-2 hours) – this step prevents the delicate frosting from smushing. Once frozen solid, wrap each slice tightly in plastic wrap, then wrap again in heavy-duty aluminum foil for extra protection against freezer burn. Store the well-wrapped slices in an airtight container or freezer bag for up to two months. When you’re ready to enjoy a slice, simply thaw it, uncovered, at room temperature for several hours.
Frequently Asked Questions About Chocolate Blueberry Cake
It absolutely does, and it’s a truly fantastic and often underrated pairing! The sweet, tangy flavor of ripe blueberries offers a wonderful contrast and complement to the deep, rich chocolate flavor in these cake layers. The tartness elegantly cuts through the richness of the chocolate, creating a beautifully balanced bite that is neither too heavy nor too sweet. I’ve been a fan of this unique flavor combination ever since I first tried the delicious Brookside blueberry chocolates, and this cake elevates that experience even further into a decadent dessert!
You have excellent flexibility here, as both fresh and frozen blueberries work wonderfully for this recipe. For the blueberry filling (compote) that goes between the layers and into the frosting, I generally prefer using frozen blueberries because they are incredibly convenient and readily available year-round, meaning I can just grab them from the bag without extra washing or prep. However, I definitely recommend keeping some fresh blueberries on hand specifically for decorating the top of your finished layer cake. Their vibrant color and plump appearance add a beautiful, inviting touch that truly enhances the presentation. If you opt for fresh berries in your filling, just make sure they are thoroughly washed and dried before being added to your homemade blueberry cake filling.
Achieving a consistently moist cake comes down to a few critical factors, but a major one is the type and quantity of fat used in the recipe. Fats like butter, oil, or shortening all contribute moisture. This **blueberry chocolate cake recipe** specifically uses vegetable oil. Unlike butter, which contains a percentage of water that evaporates during baking, oil is 100% fat and remains liquid at room temperature. This means it traps significantly more moisture within the cake’s crumb, resulting in that incredibly tender, velvety, and moist texture we all crave and love! Additionally, avoiding overmixing and not overbaking are key to maintaining moisture.
No buttermilk on hand? No problem at all! You can easily make a quick and effective buttermilk substitute at home with ingredients you likely already have. Simply measure out 1 cup of whole milk and then remove 1 tablespoon of it. Replace that tablespoon with either fresh lemon juice or white vinegar. Give it a gentle stir and let it sit undisturbed for about 5-10 minutes. You’ll notice it will curdle slightly, which is exactly what you want, meaning it’s ready to be added to your chocolate cake batter. This acidic mixture will react with the baking soda to create a wonderfully tender and moist cake, mimicking the properties of real buttermilk.
For perfectly even and flat cake layers, which are essential for a beautiful stacked cake, there are a few highly effective tricks. First, always ensure your oven temperature is accurate by using a separate oven thermometer (many built-in oven thermostats can be off by 25-50 degrees Fahrenheit!). Second, divide your cake batter equally between the pans, ideally by weight using a kitchen scale, rather than by eye or volume. Finally, consider using “bake-even strips” – these are wet fabric strips wrapped around the outside of your cake pans – or simply lowering the oven temperature by 25 degrees Fahrenheit and extending the baking time slightly. This helps the cake bake more slowly and evenly from the edges to the center, significantly reducing the dreaded dome shape and creating flat tops.
Absolutely! Preparing components in advance is a fantastic way to streamline your baking process, especially for a layered cake like this one. Both the homemade blueberry cake filling and the luscious blueberry buttercream frosting can be prepared ahead of time. The blueberry filling can be made up to 3-4 days ahead of time and stored securely in an airtight container in the refrigerator. The buttercream frosting can also be made 2-3 days in advance and kept refrigerated. Before using the frosting, allow it to come to room temperature for about an hour, then re-whip it vigorously with an electric mixer for a few minutes to restore its light, fluffy, and spreadable texture.
Top Baking Tip for Flawless Cakes: Precision with Flour
For the absolute best and most consistent results in all your baking endeavors, especially when creating a delicate cake like this delicious **chocolate blueberry cake**, never forget to measure your flour by weight using a reliable kitchen scale! Measuring by volume (with standard measuring cups) can be highly inaccurate due to varying compaction, often leading to too much flour. Excess flour is a common culprit for dry, dense, and crumbly cakes. A kitchen scale ensures precise measurements every single time, guaranteeing a perfectly tender, moist, and consistent crumb that will make your baked goods truly shine.
Related Recipes to Satisfy Your Sweet Tooth
Loved this **chocolate blueberry cake**? If you’re looking for other equally delightful recipes that feature rich flavors, fruits, or comforting desserts, be sure to explore and try these fantastic options from my collection:
- Blueberry Cream Cheese Bars
- Protein Mug Cake
- Biscoff Blondies with White Chocolate
- Chocolate Olive Oil Cake with Crystallized Ginger
Perfect Pairings: What to Serve with Your Chocolate Blueberry Cake
While this **chocolate blueberry cake** is undeniably a show-stopping dessert that can stand proudly on its own, it also pairs wonderfully as a sweet finish to a variety of savory main courses. Its rich and fruity profile makes it a versatile complement to many meals, from hearty dinners to lighter fare. Here are some of my favorite dishes that beautifully complement this decadent cake:
- Sheet Pan Chicken Thighs and Veggies
- Pressure Cooker Ham Braised in Beer
- Maple Dijon Salmon
- Chicken Macaroni Salad
If you try this delightful recipe, I would absolutely love to hear from you! Please consider **leaving a star review rating and a comment below** to share your thoughts, experiences, and any creative twists you added. Your feedback is incredibly valuable and helps me continue to create and share wonderful free recipes like this one! And don’t forget to showcase your beautiful creations with me by tagging @chenee_today on Instagram and using the hashtag #cheneetoday!
📖 Recipe
Chocolate Blueberry Cake Recipe with Easy Frosting
Equipment you may need
- 8-inch round cake pans
- whisk
- stand mixer
- hand mixer
- offset spatula
- parchment paper
- mixing bowls
- cooling rack
- rubber spatula
- microplane grater/zester
- measuring cups and spoons
Ingredients
- baking spray
- 2 cups (400 g) granulated sugar
- 2 cups (250 g) all-purpose flour – measured by weight using a kitchen scale or with the spoon and level method
- ¾ cup (85 g) unsweetened Dutch-process cocoa powder
- 1 ½ teaspoon (6 g) baking powder
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (5 g) salt
- ¾ cup (177 ml) vegetable oil
- 2 large eggs – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 1 cup (237 ml) buttermilk – room temperature
- 1 cup (237 ml) hot brewed coffee
Blueberry Frosting
- 2 cups unsalted butter – room temperature
- ⅓ cup heavy cream – room temperature
- 2 teaspoon pure vanilla extract
- ½ teaspoon salt
- 6 cups powdered sugar
- blueberry cake filling – cooled to room temperature, divided
Instructions
- Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper and spray with baking spray.baking spray
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, ¾ cup unsweetened Dutch-process cocoa powder, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 2 cups granulated sugar
- Stir in vegetable oil until dry ingredients are well coated, followed by eggs and vanilla.¾ cup vegetable oil, 2 large eggs, 2 teaspoon pure vanilla extract
- Stir in buttermilk until combined, then carefully pour in hot coffee and stir until smooth.1 cup buttermilk, 1 cup hot brewed coffee
- Add batter evenly to prepared cake pans and bake in preheated oven for 20 minutes, or until a toothpick entered into the center of the cakes comes out smooth or with moist crumbs.
- Cool cake layers slightly in cake pans, then transfer to a wire rack to cool completely before adding frosting.
Blueberry Buttercream Frosting
- Beat softened butter in a large bowl until smooth.2 cups unsalted butter
- Gradually add powdered sugar while mixing on low until combined. Mix in heavy cream, then turn speed to high and mix another 2 minutes.6 cups powdered sugar, ⅓ cup heavy cream
- Add vanilla, salt, and ½ cup blueberry cake filling. Mix another 2 minutes, or until light and fluffy.2 teaspoon pure vanilla extract, ½ teaspoon salt, blueberry cake filling
- Spread a thin layer of frosting on cooled cake layer and pipe a barrier of frosting around the top of the cake layer. Fill in the layer with half of remaining blueberry cake filling.blueberry cake filling
- Repeat with second chocolate cake layer, and finish frosting the cake with your remaining frosting.