Berries & Cream Chocolate Cake

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  • 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


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

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.

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)


  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.

About BestRecipes Test Kitchen 165 Articles
BestRecipes is a digest-sized recipe magazine founded with the goal of making cooking fun and approachable, BestRecipes uses fresh ingredients and simple steps to make "getting dinner on the table" easier for everyone.

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