This decadent Blackberry Jam Cake has a rich, buttery cake that’s bound to become one of your favorite cakes to whip up. It’s frosted with a blackberry frosting.
A few years ago I made a strawberry jam spice cake that was uniquely delicious. The slight hint of sweet strawberry paired so well with the spices.
This past summer I cam across a blackberry jam cake recipe in an old Fannie Farmer Cookbook. I tweaked the recipe slightly to add a blackberry jam filling and a blackberry frosting. Although my cravings generally lead me to chocolate, this blackberry spice cake was delicious and the whole family loved it.
About this Blackberry Jam Cake Recipe:
Flavor: The blackberry flavors in the cake, filling and frosting pair well with the warm spices of allspice, cinnamon and nutmeg.
Texture: This cake is thick and dense, but it is moist and tender. It’s a heavier cake so just a little sliver will do!
What is Blackberry Jam Cake?
Blackberry jam cake is a popular southern dessert. It’s specifically popular in Tennessee and Kentucky. Many jam cakes have pecans or walnuts and a caramel frosting, but we changed this one to have a blackberry frosting instead. Feel free to use caramel instead.
How to Make Blackberry Jam Cake
Prepare. Preheat the oven to 350ºF. Grease with shortening, then dust with flour two 8-inch round cake pans.
Cream. In a large bowl (with a stand mixer or hand mixer) cream together the butter and sugar for 2-3 minutes. Add the eggs and mix until combined, scraping the sides of the bowl as needed.
Whisk. In a small bowl, whisk together the flour, allspice, cinnamon, nutmeg, salt, baking powder and soda. Whisk well.
Combine. Add the dry ingredients to the wet ingredients and beat until well mixed. Add the jam and sour milk. Mix on low speed until combined.
Bake. Divide the batter evenly between the two pans. Bake for 30-35 minutes or until the center of the cake springs back when you touch it. Allow the cakes to cool for 5 minutes, then turn out onto a wire rack to cool completely.
How to Make Blackberry Frosting
In a large bowl, whisk together the melted butter, lukewarm heavy cream and vanilla extract.
Add the powdered sugar, 1 cup at a time, mixing well while you are adding the sugar. Mix until the frosting is smooth, thick and creamy.
Assemble the cake by layering cake, frosting, jam, then the other layer of cake. Top it all with frosting.
Room temperature: Store in an airtight container on the counter for up to 24 hours.
Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. Thaw at room temperature before eating.