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.

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.

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.

Blackberry Jam Cake

4.42 from 17 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 minutes

Cook Time 35 minutes minutes

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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
• ⅛ 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

Author Julie Clark

Course Dessert

Cuisine American

Keyword easy fruit cake, easy layer cake

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