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blackberry jam cake - bethcakes.com

Blackberry Jam Cake

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour


Blackberry Jam 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 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

Blackberry-Cream Cheese Frosting

  • ½ cup butter
  • 1 8-oz pkg cream cheese
  • 1 tsp vanilla extract
  • 3 tbsp seedless blackberry jam
  • 6 cups powdered sugar


  • Fresh Blackberries, fresh flowers, chopped pecans


To make the cake:

  • Preheat oven to 350°F and grease three 8-inch cake pans with cooking spray. Line the bottom of each with parchment paper, then spray again.
  • Whisk together flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside. In another bowl, combine both sugars, oil, and blackberry jam. Mix on medium speed until well blended. Add eggs and vanilla extract; mix well. Add half of flour mixture and half of buttermilk. Mix until ingredients are just blended. Repeat with second half of flour and buttermilk. Mix until batter is smooth. Fold in pecans.
  • Divide batter evenly among cake pans and bake 23-25 minutes, or until cake layers are golden brown on top and a toothpick inserted into the center comes out clean. Let cake layers cool in pans 5-10 minutes, then transfer to a wire wrack to cool completely.

To make the frosting:

  • To make frosting, cream butter and cream cheese with an electric mixer on medium-high speed until smooth. Add vanilla, jam, and half of powdered sugar. Mix on low speed until mostly combined, then medium-high speed until completely combined. Repeat with second half of powdered sugar.


  • To assemble cake, place a cake layer on a cake plate or stand. Spread with frosting. Repeat with second two layers, and then spread frosting around the entire cake. Garnish with fresh blackberries, pecans, and fresh flowers, if desired.


All images and text ©Bethcakes. Recipe from Hello, Sugar!