Rustic Chocolate Blueberry Christmas Cake

Kristin | December 15, 2016

Can you guys tell I'm really excited for Christmas? I can't stop baking holiday treats. Normally, I have a pretty big sweet tooth, but when the holidays come around, it grows exponentially. Not only am I stuffing strawberries with all kinds of goodness, but this is the second chocolate cake I've made within a week. Yep, no shame.

For this rustic look, I used a knife to scrape off any excess frosting on the sides and topped it with California Giant blueberries, fake greenery and a pinecone. Once assembled, I sprinkled some powdered sugar on top, to give it that "winter wonderland" feel. As for the recipe, trust me, it tastes even better than it looks!!

What's your favorite dessert around the holidays? I'd love to hear in the comment section below! 

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Ingredients:

For the chocolate cake

Butter/oil for greasing the pans

3 1/2 cups all-purpose flour, plus more for pans

4 cups sugar

1 1/2 cups good cocoa powder

4 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons kosher salt

2 cups buttermilk, shaken

1 cup vegetable oil

4 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups freshly brewed hot coffee

For the cream cheese frosting

2 8 ounce packages cream cheese, softened

1/2 cup butter, softened

3 cups confectioner's sugar, sifted

1 1/2 teaspoons vanilla

1 cup California Giant blueberries for garnish

Instructions:

For the chocolate cake

Preheat the oven to 350 degrees.

Butter or grease three 8-inch round cake pans. Line the bottom with parchment paper, then butter/grease and flour the pans again.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer. Blend on low speed until incorporated.

In a separate bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and bled until just combined.

Divide the batter evenly into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

For the cream cheese frosting

Beat the cream cheese with an electric mixer.

Add in the butter and mix together with cream cheese until light and fluffy.

Add confectioner's sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest setting and for about 10 seconds to lighten the frosting.

Add in vanilla and cream until well-blended, light and fluffy.

Once the cakes are cooled, stack them on top of eachother, spreading a generous amount of frosting inbetween each one. Frost the rest of the cake completely. For the rustic look, use a knife to scrape off excess frosting on the sides.

Top with blueberries and other garnishes and enjoy!

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Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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