Recipe: Chocolate and Berry Cake

This weekend we surprised our dear friend Martha with a belated birthday picnic and I made her this cake to celebrate. It’s rich, sweet and also refreshing because of the berries – perfect for a sunny summer morning with some tea or coffee! The sponge is rich and chocolaty and the frosting is a traditional vanilla buttercream. The filling consists of my favorite berries- raspberries and blueberries.

We made a surprise picnic for Martha at the University by the lake- we brought tea, coffee, water and the cake and enjoyed a nice afternoon tea! Although it was only 4 of us there, it seemed like the cake was a hit as there was only 1 tiny piece left once we were finished!

It’s super easy, so I hope you guys try it out!



For the cake sponge:

170 g softened (but not melted) butter

120 g caster sugar

60 g cocoa powder

3 large eggs

140 g self-raising flour

60 ml milk

1 tsp vanilla extract

pinch of salt

For the filling:

190 g softened (not melted) butter

250 g powdered sugar

1 tsp vanilla extract

100 g fresh blueberries

100 g fresh raspberries


For the sponge:

  1. Beat the softened butter and sugar together until fluffy and smooth.
  2. Add in the eggs and vanilla; beat until fully incorporated.
  3. To the wet mixture add the flour, cocoa powder and salt. Mix and add the milk to get a more spreadable consistency.
  4. Once the batter is ready- pour it evenly into two buttered or greased cake tins and bake at 180 degrees C for 25 minutes.
  5. When the cakes are done, let them cool completely before assembling.

For the buttercream:

  1. Beat the softened sugar until light and fluffy.
  2. Add powdered sugar in increments and incorporate smoothly.
  3. Add vanilla extract to add flavour- if the frosting is too thick add some milk but be careful not to add too much (I didn’t need any as the butter was very soft already).


  1. Take one of the cake layers and spread half of the frosting onto the top side of the sponge.
  2. Top the layer with a mixture of raspberries and blueberries.
  3. Take the second layer and add a tablespoon of frosting to the bottom side of the cake and spread evenly- this make the slice stick onto the berries and also makes the cake look better.
  4. Once the second slice of cake is on- frost it with the remaining of the buttercream and top with berries. You can decorate it how you want to, but I just did a circle design.


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