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Blackberry Chocolate Cake with Buttercream Frosting and Salted Caramel

cg fall cake and cocktails-16


Cake Ingredients:

  • Use our favorite chocolate cake recipe (found here) or feel free to use a classic chocolate box cake mix! 
  • For frosting:
  • 1 cup butter, at room temp
  • 4 cups confectioners sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

Blackberry Filling Ingredients:

  • 4 pints Cal Giant blackberries (plus more for garnishing)
  • 4 cups sugar
  • 1 cup butter
  • 2/3 cup cornstarch
  • 8 egg yolks

Caramel Ingredients: 

  • 1 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 4 tablespoons butter


  • Bake cake according to box directions, or follow our favorite recipe here. Let cool in fridge. 
  • To make frosting, beat butter until light and fluffy. Slowly add confectioners sugar, along with heavy cream and vanilla. Set aside. 
  • Make blackberry filling by combining blackberries and sugar in a medium saucepan and cook for five minutes. Add mixture to a food processor and blend. Strain mixture to remove blackberry seeds. Transfer juice back to sauce pan along with other ingredients and bring to a boil. Once cooled, store in fridge for at least an hour. 
  • For caramel, combine sugar, salt and water in a saucepan. Stir until sugar has dissolved. Increase heat and cook until golden brown. Turn off heat and slowly add butter and cream until combined. Let cool. 
  • To assemble: Layer bottom of cake with a pipping of frosting around the outer edge, creating a barrier for the blackberry filling. Fill with blackberry filling. Place other cake layer on top, pushing down slightly. Continue with remaining layers. Frost cake with remaining buttercream frosting. Once frosted, slowly add caramel droppings along edges of cake. Then fill top of cake with remaining caramel. Decorate with remaining blackberries. 
prep time
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Berry Sweet Cravings eBook Download | California Giant Berry Farms