Blackberry Jam Cake is a cherished Kentucky tradition, and in my family, it was my mom Sally’s favorite birthday cake. The spiced cake layers, enriched with cocoa, blackberry jam, raisins, and pecans, bake up moist and fragrant. A smooth, buttery, and richly caramel-flavored frosting finishes it off to perfection.
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Why You’ll Love This Blackberry Jam Cake
Jam Cake is a classic Kentucky dessert dating back more than 100 years. It was my mom Sally’s favorite cake as a child, and she loved it all her life, especially on her birthday. Passed down through generations, this recipe for jam cake carries my family’s culinary history and brings back warm memories of gathering around the table. It’s a cake that feels both nostalgic and celebratory, perfect for special occasions or anytime you want to share something truly memorable.
Here’s why my family loves this Blackberry Jam Cake recipe, and I think you will, too:
- Deep flavor. Warming spices, tangy jam, and toasted pecans create a cake that’s anything but ordinary.
- Perfect pairing. This Caramel Frosting recipe was my own addition when Mom’s original recipe was lost, and it’s been our go-to ever since.
- Easy yet elegant. Straightforward to make, but impressive enough to grace any dessert table.
- Make-ahead friendly. Layers can be baked ahead, wrapped, and chilled or frozen.
Kentucky Jam Cake Ingredients
Here’s what you’ll need to make this blackberry jam cake recipe (quantities are provided in the recipe card below):
Jam Cake
- Flour – the foundation of the cake.
- Baking soda – helps the cake rise.
- Warm spices – allspice, cinnamon, nutmeg, and cloves for depth and fragrance.
- Cocoa powder – adds richness and enhances the jam flavor.
- Sugar – sweetens and balances the spices.
- Butter – for tenderness and flavor.
- Vanilla extract – enhances the cake’s aroma.
- Eggs – provide structure and richness.
- Blackberry jam – the traditional ingredient that gives this cake its name.
- Buttermilk – keeps the cake moist and tender.
- Raisins – add little bursts of chewy sweetness.
- Toasted pecans (optional) – for crunch and nutty flavor.
Caramel Frosting Ingredients
- Butter – creates a smooth, creamy base.
- Brown sugar – the key to caramel flavor.
- Milk – thins the mixture to the right consistency.
- Vanilla extract – rounds out the flavor.
- Powdered sugar – gives the frosting body and sweetness.
How to Make Jam Cake
Even though the ingredient list for Jam Cake is long, it’s not difficult to prepare! Here’s a high level overview of the steps (scroll down for more detailed directions in the recipe card below):
- Prep oven and pans.
Preheat oven to 350 degrees F. Butter and flour two 8-inch round cake pans; line bottoms with parchment paper.
- Mix dry ingredients.
Sift flour, baking soda, spices, salt, and cocoa together.
- Cream butter and sugar.
Using an electric mixer with the paddle attachment, beat butter and sugar until light and fluffy; add vanilla. - Add eggs and blackberry jam. Beat in eggs one at a time, then blend in jam.
- Add dry ingredients and buttermilk.
Add half the dry mixture, then half the buttermilk; repeat. Mix just until blended.
- Add raisins and nuts.
Fold in by hand or using the “stir” setting just until combined.
- Bake and cool.
Divide cake batter between pans and bake 25-30 minutes, until a tester comes out clean. Cool briefly in pans, then turn out onto cooling rack.
Quick Tip
Toss the raisins and pecans with the flour mixture remaining in the bowl you used to combine it. The light flour coating will ensure they mix throughout the batter and don’t sink to the bottom.
How to Make Caramel Frosting
This frosting is super easy to prepare, especially when compared to a buttercream frosting! Here’s a high level overview of the steps (scroll down for more detailed directions in the recipe card below):
- Heat butter and sugar.
Melt butter over medium-low heat; stir in brown sugar and cook, stirring slowly, for 3-4 minutes until dissolved and glossy.
- Add milk.
Whisk in the milk, bring to a slow boil, and cook, stirring or whisking constantly, for 2-3 minutes.
- Add vanilla, remove from heat.
Remove from heat, stir in vanilla, and let cool briefly without stirring. - Add powdered sugar.
Gradually whisk in sifted powdered sugar until smooth and spreadable.
Quick Tip
If your frosting is lumpy, blend with an immersion blender or press through a fine-mesh sieve while still warm.
How to Assemble This Recipe for Jam Cake
Once the cake is baked and cooled and the frosting is ready, here’s a high level overview of the final steps to put it all together (again, details are provided in the recipe card below):
- Level cakes if domed.
- Base layer. Place one layer on a serving platter or cake stand. (For a neat finish, tuck strips of wax paper under the edges of the cake, then pull them out once frosted.)
- Frost. Spread frosting on the first layer, then top it with the second layer (upside down for a smooth surface). Frost the top and sides of the cake.
Can Jam Cake be Made Ahead?
Yes, you can prepare this cake ahead of time:
- Cake layers: Bake up to 2 days ahead; wrap and refrigerate, or freeze for up to 2 months. Bring to room temperature before frosting.
- Assembled and frosted cake: Best frosted the day of serving. Follow storage directions below.
It’s best to make the frosting shortly before using.
Jam Cake Recipe Storage
To store iced cake, place on a cake stand or large plate, cover with a dome (or keeper), and refrigerate. If you don’t have a dome, refrigerate until icing sets (around 15-20 minutes), then cover loosely with foil or plastic wrap. Best if brought to room temperature before serving.
How to Serve Old Fashioned Jam Cake with Caramel Frosting
To serve, you can either place it on a pretty cake stand or cake plate, take it to the table, cut it, and place pieces on individual dessert plates. Alternatively, cut and plate it in the kitchen. Serve with a scoop of caramel or vanilla ice cream on the side.
Kentucky Jam Cake FAQs
You can use any flavor of jam, but blackberry is the traditional Kentucky ingredient.
Yes, I recommend refrigerating this Jam Cake to ensure freshness and maintain its texture.
If your frosting is runny, return it to low heat and simmer 1-2 minutes to reduce liquid, then whisk in more sifted powdered sugar, 1-2 tablespoons at a time, until you reach the desired consistency.
If your frosting is too thick, whisk in warm milk, 1 teaspoon at a time, until you reach the desired consistency.
Caramel Frosting can become grainy for a few reasons, usually from undissolved sugar, stirring too quickly when cooking the buter and sugar, or stirring while cooling. Cook slowly until the sugar dissolves, and don’t stir while cooling.
Here are my tips on how to keep your frosting from becoming grainy:?
1. Heat the butter and sugar over low heat, stirring slowly and constantly.
2. Make sure the sugar is completely dissolved before adding the milk.?
3. Don’t stir the frosting while it cools before adding the powdered sugar.
There are a few possible reasons why your jam cake may be dry: overbaking, overmixing the ingredients, or incorrectly measuring ingredients (too much flour or too little jam).
More Cake Recipes To Try
- Banana Cake with Lemon Frosting
- Sticky Ginger Cake
- Sticky Toffee Pudding Cake
- Lemon Pudding Cakes
- Blueberry Delight Cake
- Chocolate Zucchini Cake
- Apple Bundt Cake
Old Fashioned Jam Cake and Caramel Frosting Recipe
Blackberry Jam Cake is a cherished Kentucky tradition, and in my family, it was my mom Sally’s favorite birthday cake. The spiced cake layers, enriched with cocoa, blackberry jam, raisins, and pecans, bake up moist and fragrant. A smooth, buttery, and richly caramel-flavored frosting finishes it off to perfection.
- Prep Time: 30 mins
- Cake Assembly: 20 minutes
- Cook Time: 30 mins
- Total Time: 1 hour 20 minutes
- Yield: 8 to 10 servings 1x
Ingredients
Jam Cake
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon table salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup salted butter, softened
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup blackberry jam – see Note
- 1/2 cup buttermilk – can use buttermilk powder and 1/2 cup whole milk
- 1/2 cup raisins
- 1/2 cup toasted chopped pecans, optional
Caramel Frosting
- 1/2 cup butter
- 1 cup light brown sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 1 1/2 to 2 cups powdered sugar
Instructions
Jam CakE
- Bring all ingredients to room temperature.
- Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans. Line the bottom of each pan with buttered parchment paper.
- In a medium bowl, sift together the flour, baking soda, allspice, cinnamon, nutmeg, cloves, salt, and cocoa powder. Set aside.
- With an electric mixer using the paddle attachment, cream the sugar and butter until light and fluffy.
- Add vanilla and mix until well blended.
- With the mixer running on medium speed, add the eggs one at a time, beating well and scraping the bowl after each addition. Blend in jam.
- Add half of the dry ingredient mixture, then half the buttermilk. Repeat and mix just until blended.
- Stop the mixer (or use the “stir” speed) and fold in raisins and pecans just until combined.
- Pour batter into prepared pans, place on a large cookie sheet, and bake for about 25 to 30 minutes or until a tester inserted into the center of the pan comes out clean.
- Cool for 10 to 15 minutes in pans placed on a wire rack to cool.
- Run a knife around the edge of the pan; place wire rack over the top and invert to remove cake from pan. Repeat with second cake layer. Leave on wire rack to cool completely.
Caramel Frosting
- In a small saucepan, melt butter over medium-low heat. Stir in the brown sugar and cook, stirring slowly, until the sugar is completely dissolved and the mixture looks smooth and glossy, with no visible granules, for about 3-4 minutes.
- Stir in the milk. Increase the heat slightly and bring to a gentle boil. Cook, stirring constantly, for 2-3 minutes, until the mixture thickens slightly and remains glossy.
- Remove from heat and carefully stir in vanilla. Let cool for 2-3 minutes without stirring (stirring while cooling can encourage sugar crystals to form and cause grittiness).
- Gradually whisk in sifted powdered sugar, 1/4 cup at a time, until smooth and spreadable.
- Let frosting sit for a few minutes until it mounds slightly on a spoon but is still spreadable.
Notes
Note on jam: you can use any flavor jam, but blackberry is the traditional Kentucky ingredient.
Make ahead: Cake layers can be prepared up to 2 days ahead, cooled, well wrapped and refrigerated. Bring to room temperature before frosting. Can also be frozen for up to 2 months. Frost the day of serving.
Doubling the recipe: use three 9-inch cake pans.
High altitude: Above 7500 feet, make the following adjustments:
Jam Cake:
1. Don’t flour the baking pans; just butter them and the parchment paper.
2. Baking soda: Reduce by half, to 1/4 teaspoon.
3. Flour: Add 2 tablespoons.
4. Sugar: Reduce by 1 tablespoon.
5. Buttermilk: Keep at 1/2 cup.
6. Eggs: Add 1 extra tablespoon egg white (just the white, not the yolk).
7. Bake time: It will probably take longer, around 28 – 29 minutes total. Check early, around 23 minutes, as oven temperatures vary.
Caramel Frosting
1. Cook the butter-brown sugar mixture a little longer, closer to 4-5 minutes.
2. Boil the milk mixture for 2-3 minutes instead of 1-2, until glossy and slightly thickened.
- Category: desserts, cakes
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 592
- Sugar: 71.2 g
- Sodium: 222.1 mg
- Fat: 24.2 g
- Saturated Fat: 12.6 g
- Carbohydrates: 92.1 g
- Fiber: 1.8 g
- Protein: 5.1 g
- Cholesterol: 87.7 mg
(Note: this post is an update of one I originally posted back in 2010, providing more detail and tips!)
