Ultimate Moist Blueberry Chocolate Cake Recipe with Cream Cheese Frosting

Jump to Recipe

Prepare to indulge in a truly spectacular dessert: this incredible Blueberry Chocolate Cake. It’s an effortlessly simple yet unbelievably delicious creation that promises to captivate your guests and deeply satisfy your sweet tooth. Imagine a cloud-like, intensely moist chocolate cake, generously crowned with a velvety blueberry cream cheese frosting, and elegantly swirled with vibrant blueberry purée. This harmonious blend of rich chocolate and tangy fruit creates an unforgettable flavor experience that will have everyone asking for seconds.

This isn’t just any chocolate cake; it’s a super soft, incredibly moist dark chocolate cake that tastes so astonishingly good, you might find it hard to stop at just one slice! It truly stands out as the best chocolate cake recipe for its unparalleled texture and deep, satisfying flavor. Paired with a luscious blueberry frosting, enhanced by swirls of additional blueberry sauce, it offers a perfect balance of sweetness and a refreshing fruity burst. It’s an absolute must-try for anyone who adores the classic combination of chocolate and blueberries. What makes it even better is its remarkable simplicity – this impressive dessert can be whipped up in no time, making it ideal for both seasoned bakers and beginners.

Its stunning appearance and exquisite taste make this blueberry chocolate cake an ideal centerpiece for any celebration. Whether you’re hosting a birthday party, a baby shower, or simply a gathering of friends and family, this cake is guaranteed to be a crowd-plepleaser. It offers that perfect blend of elegance and home-baked comfort that makes any occasion feel special.

If you’re looking for more delightful cake recipes to expand your baking repertoire, be sure to explore some of our other favorites, such as the fragrant Almond Raspberry Cake, the rich and creamy Chocolate Mascarpone Cake, and the comforting Banana Sponge Cake.

WHY THIS RECIPE WORKS

• Easy to Make: One of the greatest advantages of a sheet cake is its straightforward preparation. There’s no need for complicated layering or intricate decorating techniques, making this recipe perfect for busy bakers or those just starting their baking journey. It’s a no-fuss kind of cake that delivers maximum flavor with minimal effort, allowing you to create an impressive dessert without stress.
• Super Soft Chocolate Cake: This isn’t just any chocolate cake; it’s an exceptionally soft and tender creation that comes together surprisingly quickly. The carefully developed recipe ensures a moist, rich crumb that practically melts in your mouth, providing the perfect dark chocolate foundation for the bright, fruity topping. It’s designed to be a consistently delicious and satisfying chocolate experience.
• Irresistible Blueberry Frosting: If you haven’t yet discovered the delightful pairing of fresh blueberries and rich chocolate, then you are in for a truly wonderful treat. This blueberry frosting is not only incredibly delicious and refreshingly vibrant, but it also achieves its beautiful color naturally, thanks to the use of wild blueberries. The tangy sweetness of the berries perfectly complements the deep cocoa notes, creating a balanced and exciting flavor profile.

INGREDIENT NOTES

Below are some of the essential ingredients for creating this delightful Blueberry Chocolate Cake. For a comprehensive list of all ingredients and their exact quantities, please refer to the detailed recipe card at the bottom of this page.

• Wild Blueberries: For this recipe, we highly recommend using wild blueberries. They are distinctively smaller, possess a richer, more intense color, and offer a bolder, more concentrated flavor compared to cultivated blueberries. These characteristics make them ideal for cooking down into a thick, vibrant blueberry purée that forms the heart of our frosting. You have the flexibility to use either frozen or fresh wild blueberries, both will yield excellent results.
• Eggs: To achieve the best possible texture and ensure seamless incorporation into the batter, it’s crucial that your eggs are at room temperature. Remember to take them out of the refrigerator 1 to 2 hours before you plan to start baking, adjusting the time based on how warm your kitchen is. Room temperature eggs emulsify more effectively, contributing to a smoother batter and a more tender cake.
• Boiled Water: This ingredient plays a surprisingly vital role in enhancing the chocolate flavor and contributing to the cake’s moistness. Before you begin mixing, heat up a kettle of water. Once boiled, measure out the required amount and let it cool down slightly. It should be warm, but not piping hot, by the time you add it to the other wet ingredients. This step helps “bloom” the cocoa powder, intensifying its taste without curdling the eggs.
• Oil: Opt for a flavor-neutral oil, such as canola oil, sunflower oil, or a light vegetable oil. This ensures that the oil contributes only to the cake’s exceptional moisture without introducing any competing flavors, allowing the rich chocolate to truly shine. Oil-based cakes are also renowned for staying moist for longer periods.
• Cocoa Powder: The quality of your cocoa powder profoundly impacts the final flavor of your chocolate cake. For the richest, darkest, and most profound chocolate taste, I strongly recommend using a high-quality Dutch-processed cocoa powder. This type of cocoa has a lower acidity, resulting in a smoother, less bitter, and more mellow chocolate flavor. My personal favorite for an outstanding result is Valrhona.
• Butter: Just like the eggs, your butter for the frosting should be at room temperature. This means it should be soft enough to indent with a finger but not melted or greasy. Take it out of the fridge approximately 30 minutes to 1 hour before you plan to start making the frosting. Properly softened butter is essential for creaming effectively with sugar and cream cheese, creating a light and airy frosting.
• Cream Cheese: To achieve a perfectly stable and wonderfully creamy frosting, it’s important to use full-fat cream cheese that has been brought to room temperature. If you live in a region where cream cheese tends to be softer or contains more moisture (often the case in Europe), a helpful tip is to place it between several layers of paper towels for a short while before use. Gently pressing it helps absorb any excess water, preventing your frosting from becoming runny and ensuring a thick, spreadable consistency.

STEP BY STEP INSTRUCTIONS – CHOCOLATE CAKE

Let’s walk through the simple steps to create this moist and delicious Blueberry Chocolate Cake. For this recipe, you’ll benefit from using a stand mixer equipped with a paddle attachment, or alternatively, a reliable electric hand mixer. You will also need a 22×33 cm (9 x 13 inch) cake pan, which should be properly lined with parchment paper to ensure easy removal and a clean finish. The complete, detailed recipe, including all precise measurements, can be found in the recipe card located further down below.

Before you begin, ensure your oven is preheated to 175ºC (350ºF) using a conventional oven setting. Prepare your 22×33 cm / 9 x 13 inch cake pan by lining it carefully with parchment paper, leaving a slight overhang on the sides to easily lift the cake once baked.

STEP 1: Prepare Boiling Water. Start by boiling some water in a kettle. Once it reaches a rolling boil, carefully measure out 180g of the hot water. Set this measured water aside in a heat-proof measuring cup to cool down slightly. It should be warm to the touch, but not scalding hot, by the time you incorporate it into your wet ingredients. This initial step allows the water to reach the optimal temperature for blooming the cocoa powder.

STEP 2: Combine Dry and Wet Ingredients. In a large mixing bowl, meticulously sift together all of your dry ingredients: the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting is crucial for preventing lumps and ensuring a light, uniform cake texture. Give these dry ingredients a gentle stir with a whisk to ensure they are thoroughly combined. In a separate, medium-sized bowl, add the slightly cooled warm water, vegetable oil, room temperature sour cream, eggs (also at room temperature), and vanilla extract. Using a hand whisk, gently combine these wet ingredients until they are just incorporated. Be careful not to overmix the eggs, as this can lead to a tougher cake texture.

STEP 3: Mix the Batter. Gradually pour the wet ingredient mixture into the bowl containing your sifted dry ingredients. As you pour, gently stir the batter together using a rubber spatula or a whisk. Continue mixing just until all the ingredients are combined and no lumps of dry flour remain. Avoid overmixing to keep the cake tender. Scrape down the sides and bottom of the bowl with your rubber spatula to ensure that every last bit of ingredient is fully incorporated into the smooth batter.

STEP 4: Bake the Cake. Once your batter is smooth and lump-free, carefully pour it into the prepared baking pan. Spread the batter evenly across the pan using your spatula to ensure uniform baking. Transfer the pan to your preheated oven and bake for approximately 30 to 35 minutes. To check for doneness, insert a cake tester or a wooden skewer into the center of the cake; it should come out clean, with no wet batter clinging to it, when the cake is perfectly baked.

STEP 5: Cool the Cake. After baking, remove the cake from the oven and place the entire pan on a wire cooling rack. Allow the cake to cool in the pan for about 15 minutes. This brief resting period helps the cake to firm up slightly. After 15 minutes, gently run a knife along the edges if necessary, then use the parchment paper overhang to carefully lift the cake out of the baking pan and transfer it directly onto the cooling rack. Let it cool down completely to room temperature before attempting to frost it; a warm cake will melt your frosting.

STEP BY STEP INSTRUCTIONS – BLUEBERRY FROSTING

STEP 1: Prepare Blueberry Purée. While your chocolate cake is baking, you can get a head start on the luscious blueberry purée. Place the wild blueberries in a small saucepan and heat them over medium heat. Once the berries begin to slightly boil, reduce the heat to low, cover the saucepan with a lid, and let them simmer gently for 8 minutes. After this time, remove the lid and allow the blueberries to continue simmering uncovered for another 5 minutes, stirring occasionally. This process concentrates their flavor. Remove from heat, then carefully transfer the cooked blueberries to a blender and blend until completely smooth. Let this purée cool down to room temperature on your kitchen counter or in the fridge before proceeding with the frosting.

STEP 2: Prepare for Frosting. Ensure your baked chocolate cake has cooled down completely before you start making the frosting. A warm cake will cause the frosting to melt and slide off. At this stage, it’s also a good time to get your butter and cream cheese ready at room temperature, as this is crucial for the frosting’s texture.

STEP 3: Process Cream Cheese (Optional) and Sift Sugar. If you’re using cream cheese from Europe, which tends to have a higher moisture content, an optional but highly recommended step is to place it between a few layers of paper towels and gently press. This helps to remove any excess water, ensuring your frosting achieves the perfect thick and stable consistency. Next, sift your powdered sugar into a separate bowl; this step is key to preventing lumps and achieving a silky-smooth frosting.

STEP 4: Cream the Butter. In your stand mixer, fitted with the paddle attachment, begin by creaming the room temperature butter on high speed for a full 5 minutes. This step is vital for aerating the butter, making it light and fluffy. After 5 minutes, stop the mixer, scrape down the sides of the bowl thoroughly with a rubber spatula, and then continue creaming for another 2 minutes. This ensures uniform aeration and a perfectly smooth base for your frosting.

STEP 5: Add Cream Cheese and Vanilla. To the creamed butter, add the room temperature cream cheese, vanilla bean paste (or vanilla extract), and 2 tablespoons of the cooled blueberry purée that you prepared earlier. Make sure to reserve the remaining blueberry purée for swirling into the finished frosting later. Cream these ingredients together with the butter for just 1 minute on medium speed until they are fully combined and smooth. Be careful not to overmix the cream cheese, as this can make the frosting too soft.

STEP 6: Incorporate Powdered Sugar. Scrape down the sides of the bowl once more to ensure everything is evenly distributed. With the mixer on low speed, gradually add the sifted powdered sugar in two separate parts. Allow each addition of powdered sugar to fully incorporate with the butter and cream cheese mixture before adding the next portion. This slow incorporation prevents a cloud of sugar and helps achieve a smooth texture. Once all the powdered sugar is added, scrape down the sides of the bowl again and give the frosting a final mix on medium speed for 2 minutes to ensure it’s light and fluffy.

TIP: Soft Frosting Consistency. This recipe yields a softer buttercream frosting, which makes it wonderfully spreadable. If you find that your frosting is too soft to work with, simply place the mixing bowl into the fridge for about 10 minutes to allow it to firm up slightly. After chilling, give it a good whisk by hand or with your mixer for a minute or two before applying it to the cake. This will restore its smooth, pipeable consistency.

STEP 7: Smooth and Swirl. Remove the bowl from your stand mixer. Using a spatula or a sturdy wooden spoon, beat the frosting well by hand for a minute or two. This manual beating helps to remove any trapped air bubbles, resulting in an even smoother and more luxurious buttercream. Finally, dollop the prepared blueberry cream cheese frosting onto your completely cooled chocolate cake. Using an offset spatula, spread the frosting out evenly across the top of the cake. Then, take the remaining blueberry purée and dollop it artfully over the frosting. Use the offset spatula or a knife to gently swirl the purée into the frosting, creating beautiful marbling patterns. Serve and enjoy!

EXPERT BAKING TIPS

• Use a Kitchen Scale: For the most accurate and consistent baking results, I cannot stress enough the importance of using a kitchen scale. My recipes are always developed using gram measurements, as this is the most precise way to weigh out ingredients. Measuring by volume (cups) can vary significantly, leading to inconsistent outcomes, whereas a scale ensures you’re using the exact quantities needed for a perfect cake every time.
• Don’t Overmix Your Batter: Overmixing is a common pitfall that can lead to a tough and dense cake. Once the wet and dry ingredients are combined, mix only until just incorporated. To ensure everything at the bottom of the mixing bowl is fully integrated without overworking the batter, I always recommend giving the mixture one final, gentle fold together with a rubber spatula after using your mixer. This technique prevents overdevelopment of gluten, keeping your cake tender and moist.
• Light vs. Dark Baking Pans: The type of baking pan you use can significantly impact your cake’s texture and crust. For the absolute best results, I recommend using an aluminum baking pan, which is typically light in color. These pans reflect heat, leading to a more gradual and even bake, which results in a softer, lighter-colored crust and a wonderfully moist cake. In contrast, dark-colored baking pans absorb more heat, causing the cake to bake faster and often resulting in a darker, tougher crust and a potentially drier cake. Always grease your pan and line the bottom with parchment paper for easy release, regardless of the pan material.

FAQ

STORAGE

To maintain its freshness and delicious flavor, store your Blueberry Chocolate Cake in the fridge. Make sure it’s well-covered with plastic wrap or placed inside an airtight container to prevent it from drying out or absorbing other odors from the refrigerator. For the best enjoyment, allow the cake to come to room temperature for about 15-30 minutes before serving. This will ensure the cake’s texture is soft and the flavors are fully developed. This delightful cake is best enjoyed within 2 to 3 days of baking.

Other Sheet Cake Recipes To Try

If you adored this recipe, please make sure to leave a STAR REVIEW to let us know! We also love seeing your creations, so don’t forget to tag me on Instagram @juliemarieeats. For even more delicious baking ideas and inspiration, be sure to follow me on Pinterest.

Blueberry Chocolate Cake

This Blueberry Chocolate Cake is a wonderfully simple yet utterly delicious dessert guaranteed to impress your guests and deeply satisfy your sweet tooth. Featuring a fluffy and super moist dark chocolate cake base, it’s exquisitely topped with a rich blueberry cream cheese frosting and artfully swirled with a vibrant blueberry purée, creating an impeccable fusion of flavors.

5 fra 4 stemmer

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 15 slices

Calories 443 kcal

Equipment

• Hand Mixer
• 22x33cm (9in x 13in) sheet pan

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 your oven to 175ºC (350ºF) for a conventional oven. Prepare your 22×33 cm (9×13 inch) baking pan by lining it with parchment paper, allowing for an overhang to easily lift the cake later.
• Begin by boiling water and carefully weigh out 180g. Set it aside to cool slightly, so it is warm but not scalding hot when ready for use, preventing egg coagulation.
  180 g boiling water
• In a large bowl, sift together all the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir gently to ensure they are well combined and lump-free.
  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, combine all the wet ingredients: the slightly cooled boiled water, vegetable oil, room temperature sour cream, large eggs, and vanilla extract. Whisk them together gently until just combined, taking care not to overmix the eggs.
  110 g vegetable oil, 180 g sour cream, 9%, 3 large eggs, 2 teaspoon vanilla extract
• Slowly pour the combined wet ingredients into the dry mixture. Stir gently with a spatula or whisk until all ingredients are just incorporated and no dry streaks or lumps remain. Avoid overmixing to maintain a tender crumb. Scrape down the sides of the bowl to ensure a uniform batter.
• Pour the cake batter into your prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out completely clean.
• Let the cake cool in the pan on a wire rack for 15 minutes. Then, gently use the parchment paper to lift the cake out of the pan and transfer it directly to the cooling rack to cool completely before frosting.

BLUEBERRY CREAM CHEESE FROSTING

• While the cake bakes, prepare the blueberry purée. Heat the frozen wild blueberries in a small saucepan. Once they begin to boil, reduce heat to low, cover, and simmer for 8 minutes. Remove the lid and simmer for another 5 minutes, stirring occasionally. Blend until smooth, then let cool to room temperature.
  150 g frozen wild blueberries
• Ensure the cake has cooled completely before beginning the frosting. This is crucial to prevent the frosting from melting.
• TIP: If you live in Europe, gently press your full-fat cream cheese between several pieces of paper towels to remove any excess water. This helps create a firmer frosting.
  100 g full-fat cream cheese
• Sift the powdered sugar to remove any lumps, ensuring a smooth frosting texture.
  360 g powdered sugar
• In a stand mixer with the paddle attachment, cream the room temperature butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl sides, then mix for another 2 minutes.
  200 g butter
• Add the cream cheese, vanilla bean paste, and 2 tablespoons of the cooled blueberry purée to the creamed butter. Cream together for 1 minute until smooth, reserving the remaining purée for later.
  ½ teaspoon vanilla bean paste
• Scrape down the bowl sides. On low speed, gradually add the sifted powdered sugar in two parts, allowing it to fully mix before adding more. Once combined, scrape again and mix for a final 2 minutes on medium speed until fluffy.
• Remove the bowl from the stand mixer. Using a spatula or wooden spoon, beat the buttercream well by hand for a minute or two to eliminate any trapped air bubbles, ensuring a silky-smooth consistency.
• TIP: This buttercream is designed to be softer. If it feels too soft for spreading, place it in the fridge for 5-10 minutes to firm up. Then, give it a vigorous whisk before applying it to the cake.
• Finally, apply the buttercream evenly over the cooled chocolate cake with an offset spatula. Dollop the remaining blueberry purée on top and gently swirl it into the frosting to create beautiful patterns.

Nutrition

Calories: 443kcalCarbohydrates: 59gProtein: 4gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 392mgPotassium: 134mgFiber: 2gSugar: 43gVitamin A: 516IUVitamin C: 1mgCalcium: 49mgIron: 2mg

Keyword blueberry, chocolate cake, cream cheese frosting, moist cake, easy cake recipe

Tried this recipe?Let us know how it was!