Blackberry Jam Cake
Indulge in the timeless Southern charm of a Blackberry Jam Cake—a rich, spiced layer cake that marries the deep, fruity sweetness of blackberry jam with warm notes of cinnamon and allspice. This elegant dessert features moist cake layers made tender with buttermilk and optional pecans for a delightful crunch, all encased in a luscious cream cheese frosting. Perfect for special occasions or as a showstopping treat, this cake is a celebration of rustic flavors and old-fashioned goodness. With simple ingredients and step-by-step instructions, this blackberry jam cake is surprisingly easy to make, yet its stunning presentation and irresistible taste will have everyone asking for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 pieces Large eggs
- 1 cup Buttermilk
- 1 cup Blackberry jam
- 2 teaspoons Vanilla extract
- 0.5 cup Chopped pecans (optional)
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3–5 minutes.
Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and gradually add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture.
Mix in the blackberry jam and vanilla extract until well combined. If using, fold in the chopped pecans with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
In the meantime, prepare the frosting: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, one cup at a time, alternating with the heavy cream to reach your desired frosting consistency.
Once the cakes are completely cool, spread a layer of frosting over the top of one cake layer. Place the second layer on top and spread the remaining frosting over the top and sides of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and serve your blackberry jam cake, enjoying every moist and flavorful bite!
Nutrition Facts
Calories |
8294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.5 g | 446% | |
| Saturated Fat | 188.5 g | 943% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1383 mg | 461% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 1256.1 g | 457% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 998.4 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 842 mg | 65% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
