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Blackberry Jam Cake Recipe


  • 1 cup blackberry jam
  • 1 cup pecans or walnuts finely chopped
  • 3 eggs large
  • 2 sticks butter at room temperature, unsalted is recommended
  • 1 - 1/2 cups granulated sugar
  • 1 - 3/4 cups flour
  • 1 cup buttermilk
  • 1 ½ teaspoon nutmeg
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup cooking oil
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup raisins (optional flavoring)
  • 1 teaspoon allspice (optional flavoring)
  • 1 teaspoon ginger (optional flavoring)

Caramel Frosting Ingredients

  • 1 stick butter unsalted recommended
  • cups brown sugar
  • 1 teaspoon vanilla extract
  • cup heavy cream
  • 1 pinch salt
  • cups powdered sugar sifted

Buttermilk Icing Ingredients

  • 3 cups sugar
  • 1 cup butter
  • 1 teaspoon baking soda


Caramel Frosting Instructions

  • Combine all ingredients except the powdered sugar into a medium pot and cook on medium heat until the mixture comes to a boil.
  • Remove the pot from the stove and whisk in the powdered sugar until it is smooth and spreadable.
    caramel frosting

Buttermilk Icing Instructions

  • Combine all ingredients in a bowl and stir constantly until the temperature reaches 238 degrees. Combine thoroughly until the icing is able to be spread.
  • Fold in the chopped nuts or use them as a decorative garnish.

Cake Directions

  • Preheat oven to 350 degrees and grease two 9-inch cake pans.
  • Optional - Roast the nuts slightly on a baking sheet in the oven while it preheats for up to five minutes. Remove the nuts and allow the nuts to cool. 
  • Put the sugar and butter into a bowl and mix by hand or with an electric mixer on high speed until creamy.
  • Stir in the blackberry jam.
  • Add in the eggs. Beat them one at a time into the mixture until they are thoroughly combined before adding in the next egg.
  • Set aside 1 tablespoon of flour.
  • Sift the rest of the flour into the mixing bowl.
  • Stir in all the dry spices you are using, and the salt.
  • In another mixing bowl, combine the buttermilk and the baking soda. Stir until they baking soda is dissolved.
  • Add in a third of the flour, spice, and salt mixture and combine.
  • Pour in half of the buttermilk mixture and combine again.
  • Add in another third of the flour mixture and the remaining buttermilk mixture and combine once again.
  • Add in the last of the flour mixture and combine completely with the other ingredients in the bowl.
    mixing all the ingredients
  • Mix together the roasted nuts, the 1 tablespoon of flour, and raisins - if your are using them. Make sure the nuts and raisins are completely coated and fold them into the icing. Split the icing in half so it can be placed on the middle and top of the cake.
  • Pour the batter into the greased cake pans and place in the oven for 40 minutes.
    cake in baking racks
  • Remove the cakes from the oven and allow to cool for 10 minutes before flipping them over onto baking racks.
  • Let the cakes rest on the cooling racks for at least 20 minutes before frosting them with icing.
    cakes on cooling racks

Jam Cake Assembly Instructions

  • Put one of the cake layers on a serving dish.
  • With a mixing spoon or spatula, place about one third of the icing mixture on top of the bottom cake layer.
  • Place the second cake layer directly on top of the first.
  • Place another third of the icing on the top cake layer.
  • Use the remaining third of the icing mixture to trickle down around the sides o the cake all the way around.
  • Let the icing harden on the cake for approximately 20 minutes before serving.