Blackberry jam cakes are part of my history. My maternal grandmother made them. I wrote about her and my one layer jam cake in a previous post called https://kathywicker.com/family-reunions-soirees-blackberry-jam-cake/
This cake is different in that the jam is added to the batter which gives the layers a purplish color. But the layers are very moist. I don’t think this cake is for everyone but it certainly is a hit with my friends and family. Using the nuts and blackberries as a garnish gives it a professional look. I laugh as I write this as I am such an amateur but it’s fun playing “pretend.”
Next time you are in the mood for something different, try this cake or check out my other jam cake which is only one layer.
BLACKBERRY JAM LAYER CAKE
Ingredients
CAKE
- 2 3/4 cups all purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- pinch salt
- 5 eggs, room temperature
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup blackberry jam or preserves, seedless
- 2 teaspoons vanilla
- 1 1/2 cups milk
- 1 cup chopped pecans
FROSTING
- 1 pkg Philadelphia cream cheese, 8 oz, room temperature
- 4 tablespoons butter, room temperature
- 1/2 cup caramel ice cream topping
- 1 teaspoon vanilla
- 4 cups confectioners sugar
- 1 drop pink gel food coloring
- Blackberries for garnish
- 1/2 cup shopped pecans for garnish
Instructions
CAKE
Preheat oven to 350 degrees. Prepare 3 9-inch round cake pans with nonstick cooking spray with flour. Place parchment paper in the bottom of the pan and give another spritz of spray.
In a large bowl, whisk flour, cinnamon, soda, baking powder, and salt. Set aside.
In a mixing bowl, add eggs and sugar and beat until smooth and a bit frothy for about 3-4 minutes. Add jam and beat until combined.
Add vanilla to your milk. Begin alternating the flour and milk mixture until it is all added. Make sure you start with the mixture on low when you add your flour. Fold in the pecans.
Divide evenly among the pans and bake 30 minutes. Cool in the pan s about 10 minutes and then flip onto wire racks. Cool completely.
FROSTING
Cream the cream cheese and butter until smooth. Add the caramel and beat until just combined. Add vanilla. with mixer on low, begin adding sugar, one cup at a time until all has been added. Beat and scrape down the sides. Frost and garnish with nuts and blackberries.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 888Total Fat: 41gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 109mgSodium: 422mgCarbohydrates: 124gFiber: 3gSugar: 92gProtein: 9g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“Better than any argument is to rise at dawn and pick dew-wet berries in a cup.”
_ Wendell Berry