Photo: Jennifer Davick; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
1 Hour 15 Mins
Makes 6 to 8 servings

Top with scoops of homemade Cream Cheese Ice Cream for a cool summery twist on the classic Southern layer cake.

How to Make It

Step 1

Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.

Step 2

Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.

Step 3

Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.

Step 4

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.

Step 5

Switch It Up
Chocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2 1/2 to 3 lb.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed. For a Chocolate-Cherry Cobbler sundae, top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries (with stems).

Ratings & Reviews

Teribaker's Review

July 13, 2014
I made the chocolate version using fresh sweet cherries. Based on input used a 9x13 pan, which worked great. should use more corn starch the sauce was too thin. I was hoping for a richer flavor, I might add more cocoa powder if I do this again or add chocolate chips to the batter.

Melindy's Review

October 27, 2013

Linda5's Review

July 07, 2013
Served for 4th of July and everyone loved it! Delicious taste! Didn't have an ice cream freezer - used regular vanilla from store. It worked fine. One thing...I used the correct size cooking dish but the berries bubbled through the cake. I should have put a pan below in case this happened but didn't. I had to take the cobble out (1/2 way through cooking), cut off and clean the burned juice off the bottom of the oven. Once the oven was clean, I finished cooking and it turned out fine! To avoid this, I'll use a larger dish next time...and a pan to catch any over flow. Also, it serves more than 6 -8 servings. We served 7 and had half left. I warmed it in the microwave and served the rest (6 more servings) the following day. Still outstanding!

AngusB's Review

July 20, 2012
Yummy!! This was the best Cobbler recipe I have used in years! This will be my go to recipe for cobbler for now on. I also didn't use the red food coloring as I didn't have any. And I used Peaches (which were very ripe), blueberries and strawberries and they worked perfectly! Can't wait to try the Switch Up recipe Chocolate-Cherry!

HelenAdinolfi's Review

July 16, 2012

diva21's Review

July 16, 2012
This was delicious. The cream cheese ice cream is the perfect compliment for the cobbler. The whole pan was gone in minutes and my kids asked me to make it again tomorrow.

netterine's Review

July 09, 2012

PaulaJager's Review

July 05, 2012
WOW! Perfect for the 4th of July (or anytime in the summer).

janetg57's Review

July 04, 2012