This Blackberry Jam Cake is a luscious, fruit-forward dessert that balances sweetness with subtle spice, making it irresistible for any occasion.
Packed with fiber-rich blackberries and protein from eggs and pecans, it’s a nourishing treat that provides healthy fats while remaining light and satisfying.
Perfect for quick baking, easy assembly, and everyday indulgence without feeling overly heavy.
Blackberry Jam Cake
Equipment
- 3 × 8-inch round cake pans
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer
- Whisk
- Spatula
- Cooling Rack
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp salt
- 1 ½ cups granulated sugar
- ¼ cup packed brown sugar
- 1 cup vegetable or canola oil
- 1 cup seedless blackberry jam
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
For the Blackberry-Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 1 8-oz package cream cheese, softened
- 1 tsp vanilla extract
- 3 tbsp seedless blackberry jam
- 6 cups powdered sugar
Garnishes (optional):
- Fresh blackberries
- Chopped pecans
- Edible fresh flowers
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans thoroughly with cooking spray, then line the bottoms with parchment paper for easy removal. Lightly spray the parchment paper as well to prevent sticking. Set the pans aside while you prepare the batter.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, allspice, and salt.This ensures the spices are evenly distributed and the leavening agents are blended properly. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, blend together the granulated sugar, brown sugar, vegetable oil, and seedless blackberry jam using a mixer on medium speed. Once smooth, add the eggs and vanilla extract, mixing until fully incorporated and the batter appears glossy and uniform.
- Incorporate Flour and Buttermilk: Add half of the dry flour mixture and half of the buttermilk to the wet ingredients. Mix gently on low speed until just combined to avoid overmixing. Repeat with the remaining flour and buttermilk, stirring until the batter is smooth and slightly thickened. Finally, fold in the chopped pecans for a nutty texture.
- Divide and Bake: Evenly distribute the batter among the prepared cake pans. Smooth the tops with a spatula for an even rise. Bake in the preheated oven for 23–25 minutes, or until the cakes turn golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5–10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together on medium-high speed until smooth and creamy. Add the vanilla extract, blackberry jam, and half of the powdered sugar. Mix on low speed until combined, then increase to medium-high to ensure a fluffy texture. Add the remaining powdered sugar and beat until fully incorporated and silky.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Repeat with the second and third layers. Finally, cover the sides and top of the cake with the remaining frosting, smoothing it with an offset spatula or knife.
- Garnish and Serve: Decorate the cake with fresh blackberries, chopped pecans, and optional edible flowers for a stunning presentation. Allow the cake to set for a few minutes before slicing to maintain clean layers. Serve at room temperature and enjoy the moist, spiced cake with its sweet, creamy frosting.
Notes
- Use room-temperature eggs and cream cheese for smoother batter and frosting.
- Parchment paper ensures cake layers release easily and maintain their shape.
- Fold in pecans gently to avoid breaking the nuts or overmixing the batter.
- Taste the blackberry jam before using; a tart jam adds bright flavor, while a sweeter jam will enhance overall sweetness.
- Let the cake layers cool completely before frosting to prevent melting or sliding.
- For extra flavor, toast the pecans lightly before adding them to the batter.
- This recipe works well in 9-inch pans; adjust baking time slightly if using a different size.
- Fresh blackberries can be lightly sugared for garnish to add shine and subtle sweetness.
Chef’s Secrets: Tips For Perfect Layers
Achieving a moist, evenly baked cake starts with preparation.
Always preheat your oven fully and line your pans with parchment paper.
This prevents sticking and ensures the layers remain uniform.
When mixing the batter, add flour and buttermilk gradually, and avoid overmixing to keep the crumb light.
Gently folding in pecans preserves their crunch.
For a deeper flavor, use a high-quality, fruit-forward blackberry jam and consider lightly toasting the nuts.
Room-temperature ingredients, especially eggs and butter, create smoother batter and frosting, giving your cake a professional, bakery-quality texture.
Serving Suggestions: Creative Presentation Ideas
This cake shines both as a centerpiece dessert and an everyday treat.
Serve slices with a dollop of lightly whipped cream or a scoop of vanilla ice cream for added indulgence.
For gatherings, garnish the top with extra blackberries, chopped pecans, and edible flowers for a festive look.
Pair with a cup of herbal tea or a fruity sparkling beverage to complement the jam’s tartness.
This cake also works well in smaller slices for brunch or afternoon tea, making it a versatile addition to your dessert repertoire.
Storage Tips: Keep Cake Fresh Longer
To preserve freshness, store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days; allow it to reach room temperature before serving to maintain a soft, moist texture.
The frosting holds up well in the fridge, but protect garnishes like fresh berries and flowers to prevent wilting.
You can also freeze unfrosted cake layers for up to 2 months; wrap tightly in plastic wrap and foil.
Thaw layers completely before frosting to ensure smooth application and retain the cake’s original texture.
Frequently Asked Questions
1. Can I substitute almond milk for buttermilk?
Yes! Use 1 cup of almond milk with 1 tablespoon of lemon juice or vinegar as a buttermilk substitute.
Let it sit for 5–10 minutes before adding to the batter. This keeps the texture moist and the crumb tender.
2. How do I make the frosting less sweet?
Reduce powdered sugar by ½ cup or slightly increase cream cheese content.
Adding a small pinch of salt can balance sweetness while maintaining creamy consistency.
3. Can I use frozen blackberries instead of jam?
You can, but cook them first with a little sugar until they thicken to replace the jam.
This ensures the cake stays moist and prevents excess liquid from affecting the batter.
4. How do I prevent the cake layers from drying out?
Avoid overbaking and remove layers from the oven as soon as a toothpick comes out clean.
Using room-temperature eggs and incorporating buttermilk gradually also keeps the cake tender.
5. Can I make this cake ahead of time?
Absolutely! Bake the layers a day in advance and wrap them tightly in plastic wrap.
Frosting and garnishing can be done the next day.
This makes the cake ideal for parties or meal prep without compromising texture or flavor.
