Blackberry Caramel Cake – A Quick and Cozy Autumn Dessert
This soft and gooey blackberry caramel cake combines rich caramelized chocolate with juicy berries — the perfect fall treat.There’s something comforting and nostalgic about the combination of caramel and juicy berries — and this Blackberry Caramel Cake delivers it beautifully. With its rich base of melted caramelized chocolate and butter, sweetened with just the right amount of sugar, and dotted with fresh blackberries, this cake is the ultimate cozy dessert for autumn. It’s simple, quick to prepare, and easily customizable depending on your favorite berries or available baking molds. Whether you’re hosting guests or looking for a no-fuss weekend treat, this cake will surprise you with its deep flavor and soft texture. You can even swap the blackberries for raspberries if you'd like — but blackberry and caramel? That’s a combo worth trying!
Servings 10 People
Ingredients
🍰 Blackberry Caramel Cake
- 200 g butter
- 200 g caramelized chocolate
- 150 g sugar
- 3 eggs
- 1 tsp vanilla sugar or extract
- 135 g all-purpose flour
- A pinch of salt
- 2 handfuls of fresh blackberries
- 45 g caramelized chocolate extra, for topping
- 45 g chopped almonds or flaked almonds
Instructions
- Preheat your oven to 180°C (conventional setting).
- Melt the butter and pour it over the 200 g of caramelized chocolate. Stir until smooth.
- In a separate bowl, whisk together the eggs, sugar, and vanilla.
- Add the flour and salt and mix briefly, then fold in the butter-chocolate mixture.
- Line a square baking tin (approx. 21×21 cm) with parchment paper and pour in the batter.
- Gently press the blackberries into the surface of the batter.
- Sprinkle the top with the remaining 45 g of caramelized chocolate and the chopped or flaked almonds.
- Bake for about 35 minutes. Let cool slightly before serving.
- ✨ Serving Tip:
- This cake is delicious slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
