Red White And Blue Chocolate Cake Recipe

Name: Red White And Blue Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Softened Butter; 1-2/3 cup Granulated Sugar; 3 whole Large Eggs; 1 teaspoon Vanilla Extract; 1 cup Buttermilk; 1 package Instant Chocolate Pudding Mix (3.3 Oz Size); 2 cups Cake Flour; 2/3 cups Cocoa Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1/2 cups Cold Water; 1/2 pints Heavy Cream; 1/4 cups Powdered Sugar, Plus 3 Tablespoons For The Berries; 1 cup Blackberries; 1 cup Sliced Strawberries; 1 cup Blueberries; 1 cup Raspberries

Servings: persons

2 sticks Softened Butter
1-2/3 cup Granulated Sugar
3 whole Large Eggs
1 teaspoon Vanilla Extract
1 cup Buttermilk
1 package Instant Chocolate Pudding Mix (3.3 Oz Size)
2 cups Cake Flour
2/3 cups Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cups Cold Water
1/2 pints Heavy Cream
1/4 cups Powdered Sugar, Plus 3 Tablespoons For The Berries
1 cup Blackberries
1 cup Sliced Strawberries
1 cup Blueberries
1 cup Raspberries

1
Preheat oven to 350u00b0F.
2
In a mixer cream together butter, sugar, eggs and vanilla. Add buttermilk and pudding mix and beat on low speed until combined. In a separate bowl sift together flour cocoa, baking soda, baking powder, and salt. Slowly add to the butter mixture, alternating with the water. Blend until just combined. It is okay if the batter is a little lumpy.
3
Pour into a greased and floured 9x13 pan and bake for 30-35 minutes until a knife comes out clean. Allow to cool fully.
4
In a large cold bowl whip cream and 1/4 cup powdered sugar together until peaks form. Spread on top of the cake like frosting.
5
In a bowl combine the berries and remaining 3 tablespoons powdered sugar. Gently toss berries with your hands until the sugar is fully dissolved and the berries are well mixed. Using a slotted spoon, scoop the berries onto the top of the cake. Cut and serve immediately. Store any leftovers in the fridge.

1649

kcal

Calories

122

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 sticks Softened Butter, 1-2/3 cup Granulated Sugar, 3 whole Large Eggs, 1 teaspoon Vanilla Extract, and more.

Yes, Red White And Blue Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red White And Blue Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions