Blackberry Jam Cake Recipe

Blackberry Jam Cake is a classic Southern dessert with deep, rich flavors. This moist and spiced cake is infused with blackberry jam and often paired with a tangy cream cheese or caramel frosting. The jam not only adds sweetness but also keeps the cake tender and adds a unique berry flavor. Perfect for special occasions or holiday gatherings, this cake is sure to impress with its delicious layers of flavor.

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 1 cup blackberry jam (homemade or store-bought)
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (pecans or walnuts, optional)
• 1/2 cup raisins (optional)

For the Frosting (Optional):

• Cream cheese frosting, caramel frosting, or a dusting of powdered sugar

Directions:

1. Preheat the Oven and Prepare Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
4. Add Eggs and Jam:
   • Beat in the eggs one at a time, making sure each is well incorporated before adding the next.
   • Stir in the blackberry jam and vanilla extract until evenly mixed.
5. Alternate Adding Dry Ingredients and Buttermilk:
   • Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
6. Add Nuts and Raisins (Optional):
   • If using, fold in the chopped nuts and raisins for extra texture and flavor.
7. Bake the Cake:
   • Divide the batter evenly between the prepared pans.
   • Bake in the preheated oven for 25-30 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, then transfer them to a wire rack to cool completely.
8. Frost or Decorate:
   • Once the cakes are completely cool, frost them with cream cheese frosting, caramel frosting, or simply dust with powdered sugar for a more rustic presentation.
9. Serve:
   • Slice and enjoy the warm, spiced flavors of this moist and flavorful cake, complemented by the sweetness of the blackberry jam.

Tip: This cake tastes even better the next day as the flavors have more time to meld. Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.