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A pink frosted cake with chocolate layers and topped with dark chocolate oreos, raspberries, and bright red flowers.

Chocolate Berry Cake

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4.8 from 13 reviews

  • Author: Katie Stymiest
  • Total Time: 2 Hrs. 23 Min.
  • Yield: 10 Slices 1x
  • Diet: Vegan


The best chocolate berry cake recipe with four deeply rich chocolate layers covered in a fresh whipped berry buttercream frosting. The perfect cake for the chocolate lover in your life.



Chocolate Cake

  • 2 cups all-purpose flour *can sub gluten-free flour 1:1 baking blend
  • 1 ½ cups granulated sugar
  • 1 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon fine sea salt
  • 2 cups dairy-free milk, hot
  • 1 cup all-vegetable oil
  • 1 teaspoon pure vanilla extract

Berry Buttercream

  • ¾ cup raspberries, fresh or frozen
  • ¾ cup strawberries, fresh or frozen
  • ⅛ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 1 ½ cups dairy-free butter, room temperature
  • 4 ½ cups icing sugar
  • 1 teaspoon fine sea salt

Dark Chocolate Ganache Drip

  • ½ cup dairy-free dark chocolate
  • 2 tablespoons dairy-free milk


  • Dark Chocolate Oreos
  • Red Carnations
  • Fresh raspberries


Chocolate Cake

  1. Preheat the oven to 350 degrees and spray with non-stick baking spray four 6 inch round cake pans.
  2. In the bowl of the stand mixer, mix together all the dry ingredients with the whisk attachment until fully combined.
  3. Add in the wet ingredients, making sure the milk is hot, and combine until just incorporated.
  4. Divide the batter equally into the four prepared cake pans and bake for 20-23 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs on it.
  5. Allow to cool in the pans for 10 minutes and then invert on a cooling rack to fully cool.

Berry Buttercream

  1. In a medium pot over medium heat, combine the raspberries, strawberries, granulated sugar, cornstarch, and lemon juice and stir with a spatula until combined.
  2. Bring to a boil and allow the mixture to thicken. This should take approx 5 minutes. Once thickened remove from the heat.
  3. Pour the berry mixture into a shallow container and cover the surface gently with plastic wrap and allow to fully cool.
  4. In the bowl of a stand mixer with the paddle attachment, cream the butter on high for 5 minutes until light and fluffy.
  5. Add in the icing sugar and salt and mix on low until fully combined.
  6. Add in the fully cooled berry mixture and mix until combined.
  7. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape down the sides of the bowl when necessary.

Dark Chocolate Ganache Drip

  1. In a microwave-safe bowl, heat the dark chocolate chips and milk in 30-second intervals, stirring after each interval, until fully melted and smooth. *
  2. Depending on the kind of milk, the drip may require a touch more milk to thin or a bit more dark chocolate chips to thicken. *I always test my ganache drips over the edge of the kitchen sink before applying it to a cake to check the consistency.

Cake Assembly:

  1. Place on leveled layer of chocolate cake on a plate, cake board, and/or cake turntable with a small dollop of buttercream.
  2. Top with approximately 1 cup of buttercream and spread evenly. Repeat this step with the remaining layers.
  3. Cover the cake with a thin layer of buttercream and refrigerate for 20 minutes.
  4. Apply a final coat of buttercream around the entire cake. Smooth the sides and scrape off excess buttercream from the top edge. Chill for another 10 minutes while the chocolate ganache drip is prepared.
  5. With a piping bag or spoon, carefully drip the chocolate ganache over the edges of the cake. Allow it to chill in the refrigerator for another 10 minutes.
  6. Decorate as you desire. I finished the cake off with a top border crown of dark chocolate Oreos, raspberries, and fresh carnations. Enjoy!


* The ganache can be made in a double boiler if desired.

  • Prep Time: 2 Hrs.
  • Cook Time: 23 Min.
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 737
  • Sugar: 67 Grams
  • Sodium: 832 Miligrams
  • Fat: 44 Grams
  • Saturated Fat: 29 Grams
  • Unsaturated Fat: 10 Grams
  • Trans Fat: 4 Grams
  • Carbohydrates: 85 Grams
  • Fiber: 3 Grams
  • Protein: 7 Grams
  • Cholesterol: 118 Miligrams