This Midnight Chocolate Layer Cake with Blackberry Jam and Fresh Berries is a true showstopper. Made with rich dark chocolate cake layers, a cocoa-infused creamy frosting, and a luscious blackberry jam filling, this cake is finished with fresh blackberries, blueberries, cherries, and plums. A drizzle of chocolate ganache takes it over the top. This cake delivers indulgent flavor with dramatic flair without hours of complicated baking.
Here are the key ingredients needed for this recipe.
Betty Crocker™ Delights Super Moist™ Dark Chocolate Cake Mix: Forms the base of the cake, providing deep cocoa flavor and a moist crumb with minimal prep. A dark chocolate blend delivers more intense flavor than standard chocolate cake mixes.
Betty Crocker™ Whipped Whipped Cream Frosting: Light and airy with flavor that pairs well with dark chocolate. The texture of the frosting helps add a lightness to an otherwise very rich cake.
Powdered Sugar: Sweetens and stabilizes the frosting, giving it structure and a smooth, spreadable consistency.
Heavy Cream: Heavy cream helps create the perfectly spreadable but sturdy texture for the frosting.
Unsweetened Baking Cocoa: Intensifies the chocolate flavor in the frosting without adding extra sweetness. Use Dutch-process cocoa powder for a darker, richer color and flavor.
Unsalted Butter (Softened): Adds richness and creaminess to the frosting while helping it whip to a light texture. Unsalted allows better control of flavor balance.
Other Ingredients You’ll Need: Blackberry preserves, fresh blackberries, fresh blueberries, fresh cherries, a fresh plum, and edible chamomile flowers (or other edible flowers).
Here is how to make Midnight Chocolate Layer Cake. For full instructions, see the recipe below.
Preheat oven to 350°F. Grease two 8-inch round pans. Mix cake mix ingredients and beat for 2 minutes on medium speed. Divide batter between pans and bake 22–27 minutes. Cool 5 minutes in pans, then transfer to wire racks to cool completely.
Beat whipped cream frosting, powdered sugar, cocoa powder, whipping cream and butter until smooth and fluffy, about 2–3 minutes.
Place one cake layer on a stand or plate. Spread with half the frosting and half the blackberry preserves. Add the second layer and repeat.
Melt chocolate chips with heavy cream, adding more cream if needed for a pourable consistency.
Top cake with fresh blackberries, blueberries, cherries, and plum slices. Drizzle with ganache and garnish with rosemary and small white edible flowers like chamomile.
Refrigerate 1–2 hours before slicing for cleaner cuts.
Use these below tips for storage of any leftovers.
Store covered for up to 2 days. Will store longer if the fresh berries are added just before serving.
Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw and assemble when ready.
This delicious layer cake is the perfect canvas for variations. Here are some of our favorites.
Jam Swap: Use raspberry, cherry, strawberry, or blueberry preserves for a different flavor twist.
Extra Ganache: Double the ganache and add it to the middle layer of the cake for an even more decadent chocolate drip effect.
Rustic Look: Skip the flowers and rosemary for a more casual, berry-topped finish.
For best results, slice the cake into 12 even pieces. To get clean cuts, keep a tall glass of warm water and paper towels nearby. Dip the knife into the warm water before each cut, then wipe it clean—this helps the blade glide smoothly through the cake and frosting without smudging. Serve the cake as is, or pair each slice with extra chocolate ganache or a scoop of creamy vanilla ice cream for an indulgent dessert.
This rich layer cake pairs best with espresso, coffee, or a cold glass of milk. If you’re feeling extra indulgent, add ice cream or extra ganache.
To make this cake ahead of time, bake the cake layers and let them cool completely. Wrap them tightly in plastic wrap and freeze for up to 2 months or refrigerate for 2 days until ready to assemble. You can also make the cake, frost it, and store in the fridge for 1-2 days before adding the berries and ganache.
If you’re looking for more delicious layer cakes, try our Vanilla Layer Cake with sprinkles or our stunning Zebra Layer Cake for a whimsical, stunning dessert.
Preheat the oven to 350°. Grease two 8-inch round cake pans. In a large bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Divide batter evenly between pans and bake for 22–27 minutes. Cool in the pans for 5 minutes, then carefully turn cakes out onto wire racks to cool completely.
Beat whipped cream frosting, powdered sugar, cocoa powder, 1 tablespoon of the heavy cream, and butter together until smooth and fluffy, about 2 to 3 minutes. The frosting should be thick but spreadable. If it is too thick, add more heavy cream teaspoon at a time. If it is too thin, add more powdered sugar a teaspoon at a time.
Place one cake layer on a cake stand or platter. Spread with half the frosting, leaving edges unfrosted, and top with half the blackberry preserves. Add the second cake layer and repeat with remaining frosting and preserves.
Combine chocolate chips and the heavy cream in a microwavable bowl and microwave on 50% powder for 30 seconds. Stir the chocolate chips, then microwave again at 50% powder in 15-20 second increments, stirring well in between. Once the chocolate is almost completely melted (you maybe see a few lumps) stir it well until it is completely smooth.
Pile fresh blackberries, blueberries, cherries, and plum slices on top. Drizzle with chocolate ganache, letting some drip down the sides. Garnish with rosemary sprigs and edible chamomile flowers.
For cleaner slices, refrigerate for 1 to 2 hours before slicing and serving.
Be sure your butter is room temperature and soft (not melted). If it is too cold, it won’t blend well into your frosting.
To save time when you want to assemble the cake, bake the layers ahead of time. Flip them out of the pans, cool them completely on a cooling rack, and wrap in plastic wrap. Store in the fridge or freezer and bring to room temp before assembling.
Make sure to wash your berries and let them dry before placing them atop your cake.
