This Blackberry Jam Cake with Blackberry Cream Cheese Frosting is an old-fashioned Southern spiced cake made with blackberry jam. After it’s baked in the oven, it’s topped with a homemade blackberry cream cheese frosting that has a hint of orange zest and juicy blackberries. It’s a great cake for spring and summer potlucks.
Old-Fashioned Blackberry Cake with a Lighter Twist
If you’ve ever had blackberry cake, probably around Christmastime, it was most likely topped with a classic caramel frosting. But this time, I decided to switch it up and go for something a little lighter, like a smooth, tangy blackberry cream cheese frosting.
This is a recipe I see all the time in my Kentucky church cookbooks. I don’t know if it’s as popular in other places, but Kentucky kind of claims this cake.
The cake itself is soft and tender due to the blackberry jam and buttermilk. It has all the comforting flavors of a spice cake, including cinnamon, nutmeg, allspice, and cloves, but is lighter and less dense. It also has some pecans dotted throughout for a bit of nutty flavor and crunch.
The blackberry cream cheese frosting is really what takes this cake to the next level. It’s made just like classic cream cheese frosting but with a fresh hit of blackberries and orange zest to brighten it up.
Once the cake layers are cooled, you’ll frost the entire cake, or you can pop the layers into the freezer to frost another time. If you do decide to frost it, don’t forget the layer of jam in between for a pop of tart flavor.
This cake may be a labor of love, but it’s definitely worth the extra time. If you’re a fan of old-fashioned blackberry cake, this lighter version will quickly become a favorite.
Why This Cake Will Have Everyone Asking for the Recipe
- Spiced yet fruity: The mix of spices and blackberry jam gives this cake a nice balance of warmth and sweetness.
- Fresh, creamy frosting: The blackberry cream cheese frosting with a little orange zest adds a creamy and tangy touch that’s just right.
- Southern classic: This recipe is a fruity twist on a Southern classic without sacrificing its nostalgic flavor.
Everything You Need to Bring This Cake to Life
Here is a brief list of the key ingredients in this recipe. Make sure to check the recipe card for the full list of ingredients.
- Buttermilk: Tenderizes the cake and adds a mild tanginess that balances the sweetness. If you don’t have buttermilk, you can learn how to make your own buttermilk from scratch.
- Blackberry jam: Adds moisture, sweetness, and fruitiness right into the cake. Make sure it’s seedless for the best texture.
- Pecans: Adds a nutty flavor and crunchy texture to the cake. You can swap with walnuts if preferred.
- Orange zest: Freshens up the frosting with a citrusy kick.
- Fresh blackberries: For a pop of color and a pop of juicy fruit in the frosting.
Bringing Blackberry Jam Cake to Life
Step One: Mix the Dry and Wet Ingredients
Step Two: Bake the Cake
Bake the cake until golden and springy to the touch. Let it cool on a wire rack before removing it from the pans to avoid it falling apart.
Step Three: Make the Frosting
Step Four: Assemble the Cake
Save the Cake for Later
Cover the cake tightly with plastic wrap or place it in an airtight container in the fridge for 3-4 days. Since the cake has cream cheese frosting, it’s best to refrigerate it.
Prepping for Another Day
If you want to make it ahead of time, you can bake the cake layers and freeze them for up to a month before frosting. Just make sure to wrap them in plastic wrap and aluminum foil. It’s actually easier to frost a frozen cake. Just let it thaw before serving.
Don’t Forget!
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Ingredients
- 2 ¼ cup flour
- 1 ½ teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup whole buttermilk
- ¾ teaspoon soda
- 1 cup butter 2 sticks, room temp
- 2 cups sugar
- 4 eggs room temp
- 1 teaspoon vanilla
- 1 cup seedless blackberry jam divided
- 1 cup pecans chopped
Frosting
- 1 cup butter 2 sticks, room temp
- 2 8 ounce packages cream cheese, room temp
- 5 cups powdered sugar
- 2 tablespoons orange zest
- 1 teaspoon vanilla
- 1 cup fresh blackberries
Instructions
- Preheat oven to 350º. Butter and flour two 9-inch cake pans and line the bottom with parchment paper.
- Whisk the flour, cinnamon, allspice, cloves, nutmeg and salt together in a bowl. In a separate bowl or measuring cup combine the buttermilk and baking soda.
- With a stand mixer, beat the butter until creamy, about 1 minute on medium high, add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time and beat until incorporated. Add vanilla.
- Turn the mixer to low and alternate adding the flour mixture and buttermilk mixture, beating just until incorporated. Don’t over mix. Fold in ½ cup of jam and pecans. Pour into the prepared cake pans. Bake for 30-32 minutes, until the top springs back when touched and a toothpick comes out clean.
- Place on a wire rack for 15 minutes. Run a knife around the edges and invert onto a wire rack. Remove the parchment paper. Let cool completely before frosting.
Frosting:
- With an electric mixer on medium high, cream the butter and cream cheese together until smooth, about 2 minutes. Reduce the speed to low and add powdered sugar, 1 cup at a time, beating until it is smooth before adding another cup. Add the orange zest and vanilla and beat on high until light and fluffy, about 1 minute. Fold in the blackberries.
To assemble:
- Place the first layer on a cake platter and spread ½ cup of jam over the top. Carefully spread about 1 cup of frosting over the jam layer trying to keep the layers separate. Add the second layer and frost the rest of the cake.
Notes
- If you want a smooth frosting, use ¼ cup of blackberry jam instead of fresh blackberries.
- You can leave out the nuts.
- Seedless jam works best in this recipe.
This recipe sounds delicious. I will be making this for an upcoming cake sale.
I hope you love it.
I cannot wait to try this recipe! My late husband was from Kentucky, and this was his favorite cake. Love all your recipes!
Hope you have a wonderful Christmas!
Beth Stamper