This old fashioned Blackberry Jam Cake is packed full of warm spice and blackberry flavors, and it’s finished with a cream caramel icing!
FOR THE CAKE
- 2 teaspoons baking soda
- 2 cups full-fat buttermilk
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1/2 cup real butter, unsalted
- 2 cups granulated sugar
- 2 eggs, room temperature
- 1 cup blackberry seedless jam
FOR THE ICING
- 3/4 cup real butter, unsalted
- 1 1/2 cups light brown sugar, packed
- 1/2 cup half & half
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 – 4 cups powdered sugar
FOR THE CAKE
Preheat oven to 350 degrees. Line three 9-inch cake pans with wax paper rounds. Grease and lightly flour rounds and insides of pans and set aside.
- Add the baking soda to the buttermilk and set aside.
- In a large bowl, sift together the flour, salt, baking powder, cinnamon, cloves, and allspice and set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer. Mix on high speed for about 1 minute until the sugar is incorporated into the butter and the mixture is smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Add the blackberry jam and mix until fully incorporated.
- Add 1/3 of the dry ingredients, mixing on medium speed until the flour is barely incorporated. Add 1/2 of the buttermilk and mix to incorporate. Add the remaining flour and buttermilk alternately, ending with the flour. Do not overmix.
- Divide the batter equally between the 3 lined cake pans. Gently shake pans to level out the batter. Bake for approximately 30 minutes or until the cakes are golden brown on top and a toothpick inserted in the centers comes out clean. Allow cakes to cool in pans for 5 minutes. Invert cakes onto wire racks and remove the wax paper rounds. Leave cakes on racks until completely cooled.
FOR THE ICING
- Add the butter, brown sugar, half & half, salt & vanilla to a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes and remove from heat. Using a hand mixer, add the powdered sugar one cup at a time, mixing until smooth. The icing will be on the thin side at first, but as soon as it begins to cool it will quickly become thicker.
- Place one cake layer on a cake plate and spread 1/3 of the icing over it. Place a second layer over the icing and spread a second 1/3 of the icing over it. Place the third layer on top of the icing and spread the remaining 1/3 of the icing over the top. If the icing begins to get too thick while you’re spreading it, dip your knife in some hot water. You can also add a tiny bit of warm half & half to the icing to thin it if needed.
- For best freshness, keep cake refrigerated until an hour or so before serving.
I recomment using seedless blackberry jam for this cake. Regular blackberry jam has lots of seeds in it. I don’t know about you, but I don’t like biting down on crunchy seeds when eating my cake.
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