Blackberry Jam Cake

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.

a piece of blackberry jam spice cake on a plate with a fork

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.
blackberry jam in cake batter
  • 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.
blackberry jam cake batter in a bowl
  • 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.
a cake layer with frosting and jam on top

Assemble the cake by layering cake, frosting, jam, then the other layer of cake. Top it all with frosting.

overhead view of a blackberry jam frosted cake

Storage Instructions

  • 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 3 days. Bring to room temperature before eating.
  • Freezer: Freeze the cake whole or sliced in an airtight container for up to 3 months. Thaw at room temperature before eating.

Recipe Variations

  • Frost with a cream cheese frosting for a simple, creamy flavor.
  • Switch up the blackberry jam with cranberry jam for Christmas.
  • Add raisins, chopped pecans or walnuts to add texture to the cake.
a piece of blackberry jam spice cake on a plate with a fork
a piece of blackberry jam spice cake on a plate with a fork

Blackberry Jam Cake

4.34 from 3 votes
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.
Servings 15
Prep Time 30 minutes
Cook Time 35 minutes

Ingredients
 

For the cake:

  • ½ cup salted butter 4 ounces
  • 1 ½ cups granulated sugar 300 grams
  • 3 large eggs room temperature
  • 2 ¼ cups all-purpose flour 315 grams
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup blackberry jam
  • ¼ cup buttermilk 2 ounces

For the frosting:

  • 4 tablespoons salted butter melted
  • ¼ cup heavy cream warmed slightly
  • cup blackberry jam
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Instructions
 

Make the cake:

  • Preheat the oven to 350ºF. Grease with shortening, then dust with flour two 8-inch round cake pans. (You can use 9-inch cake pans but the cakes will be thinner and will bake faster.)
  • In a large bowl (with a stand mixer or electric mixer) cream together the butter and sugar for 2-3 minutes on medium speed.
  • Add the eggs and mix until combined, scraping the sides of the bowl as needed.
  • In a small bowl, whisk together the flour, allspice, cinnamon, nutmeg, salt, baking powder and soda. Whisk well.
  • Add the flour mixture to the wet ingredients and beat until well mixed.
  • Add the jam and sour milk. Mix on low speed until combined.
  • 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. (Or a toothpick inserted into the cake should come out clean.)
  • Allow the cakes to cool for 5 minutes, then turn out onto a wire rack to cool completely.

Make the 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:

  • Place one cake layer on a cake plate. Spread about ½ cup of frosting on top of the cake.
  • Place the second cake layer on top. Frost the outside top and sides of the cake with the remaining frosting.
  • Decorate the top of the cake with blackberry jam and fresh blackberries if you’d like.
  • Store in an airtight container at room temperature for up to 3 days.

Notes

Recipe Source: The Fannie Farmer Cookbook
Course Dessert
Cuisine American
Keyword easy fruit cake, easy layer cake

About Julie Clark

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