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Recipe Thursday-Blackberry Jam Cake with Miracle Caramel Frosting

Posted on February 10th, 2011 | Posted in Dessert, Recipes

This delicious cake was served as dessert for Super Bowl Sunday, at my sister’s house! Her and her husband planned a complete southern meal of brisket, homemade BBQ sauces, baked beans, coleslaw, cornbread complete with honey butter, and Blackberry Jam Cake with Miracle Caramel Frosting! All the food was very tasty, but for me the cake is what made the meal a complete winner. The only thing that this Super Bowl meal was missing was this edible stadium, maybe next year! This cake was amazingly moist, had a soft crumb, a pretty plum color, was not too sweet and had a gently spiced fruity flavor. Also my brother-in-law has a nicer camera and better photography skills than I do! Enjoy!

Blackberry Jam Cake with Miracle Caramel Frosting

Yield 12 Servings



2 teaspoons ground cinnamon (CQC065)
1/4 teaspoon ground allspice (CQA005)
1/4 teaspoon ground cloves (CQC072)
3/4 cup seedless blackberry jam (BCW907)
1 cup buttermilk , room temperature (HPH001)
3 tablespoons water
1 teaspoon vanilla extract (NFC1055)
3 cups all-purpose flour (991867)
1 tablespoon baking powder (NOT1030)
3/4 teaspoon salt (CQS030)
1 1/4 cups unsalted butter, softened (880000)
1 1/3 cups granulated sugar (991842)
1/2 cup packed light brown sugar (NSU2150)
4 large eggs, room temperature (EGG011)


1/4 cup seedless blackberry jam (BCW907)
4 cups Miracle Caramel Frosting (see below)
1 1/3 cups walnuts or pecans, toasted and chopped (optional) (BD0131/NNU1025)


TOAST SPICES Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease flour two 9-inch cake pans. Heat cinnamon, allspice and cloves in small skillet over medium heat until fragrant about 1 minute. Microwave jam in medium bowl until thin enough to pour, 35 to 45 seconds, carefully stirring halfway through.

MAKE BATTER Whisk buttermilk, water and vanilla into warm jam. Combine flour, baking powder, toasted spices and salt in large bowl. With electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Reduce speed to medium-low and add eggs, 1 at a time, until incorporated. Add flour mixture in 3 additions, alternating with 2 additions of jam mixture, stopping occasionally to scrape down bowl.

BAKE Scrape equal amounts of batter into prepared pans. Tap pans on counter release air bubbles. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 40 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic wrap and stored at room temperature for 2 days.)

ASSEMBLE CAKE Whisk jam in bowl until smooth. Place 1 cake round on platter and spread 1 ½ cups frosting over cake. Spread jam over frosting, leaving ½-inch border, then top with second cake round. Spread remaining frosting evenly over top and sides of cake. Garnish with nuts, if using. Refrigerate until set, about 30 minutes. Serve. (Cake can be refrigerated, covered, for 2 days. Bring to room temperature before serving.)


Yield 4 cups

Whole milk makes the richest, tastiest frosting. Use a stand mixer; the frosting is too thick for a hand mixer. And plan ahead, as the frosting needs time to cool.


1 1/4 cups packed dark brown sugar (NSU2250)
1/4 cup all-purpose flour (991867)
3 tablespoons cornstarch (991869)
1/4 teaspoon baking soda (991858)
1/2 teaspoon salt (CQS030)
1 1/2 cups whole milk (HPH004)
2 teaspoons vanilla extract (NFC1055)
1 1/2 cup unsalted butter, cut into 24 pieces and softened (880000)

COOK MILK BASE Combine sugar, flour, cornstarch, baking soda, and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours.

MAKE FROSTING With stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Let sit at room temperature until stiff, about 1 hour.

MAKE AHEAD Frosting can be refrigerated in airtight container for 1 week. When ready to use, let stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, abut 1 minute.

Recipe from Cook’s Country Magazine Oct/Nov 2010

3 Responses to “Recipe Thursday-Blackberry Jam Cake with Miracle Caramel Frosting”

  1. I’m looking at the Oct/Nov 2010 issue of Cook’s Country which is the vanilla version. I’ve seen a chocolate version on the internet as well. This is the first time I’ve seen the recipe call for baking soda. Is there some reason why you added it? The type of sugar is different from the original posting but I wouldn’t think it would call for baking soda to be added. I don’t particularly want to add it but if there is some special reason for doing so, then I’d like to know why and if it is necessary. Thanks! Your pics look yummy!

  2. I LOVE this cake, have made it twice now, and it is a real treat!

  3. Glad that you approve!!

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