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Best Southern Layered Jam Cake is a rich and robust celebration cake made with blackberry jam and warm spices. #cake #baking #baked #recipe #layercake #spicecake #jamcake #Southernfood #Southern #southernrecipe #oldfashioned #moist #easy
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Best Southern Layered Jam Cake

An impressive celebration cake with robust flavors from jam and warm spices.
Course Dessert
Cuisine American/Southern
Keyword blackberries, bundt cake, cinnamon, jam
Prep Time 20 minutes
Cook Time 26 minutes
Servings 16 slices
Calories 573kcal
Author Paula

Ingredients

CAKE

  • 1 cup butter unsalted, at room temperature
  • 1 cup granulated sugar
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried ginger
  • teaspoon ground cloves
  • 3 large eggs at room temperature
  • 1 cup blackberry jam seedless
  • 1 cup buttermilk at room temperature

CARAMEL FROSTING

  • 4 cups brown sugar packed
  • ½ cup butter real butter, no substitute
  • 5 ounces whole milk
  • teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instructions

CAKE

  • Preheat your oven to 350°F.
  • Grease and flour three 8-inch cake pans with solid vegetable shortening and flour or Wilton Cae release. I also wrap Wilton Cake Strips around my pans so that the cake bakes flat without a dome in the middle of the layer.
  • In the bowl of your electric mixer, cream the butter and sugar until light and fluffy. Stop the mixer and scrape down the sides.
  • With the mixer on low, add the eggs one at a time allowing the yolk to disappear into the mixture before adding the next egg. Stop your mixer and scrape the sides.
  • In a separate bowl, add the sifted flour, salt, baking soda, cinnamon, ginger, and cloves.
  • To your butter/sugar mixer in the bowl of your electric mixer, add the jam, once it's incorporated add 1/3 of the flour mixture. Next add 1/2 of the buttermilk, followed by another 1/3 flour, 1/2 buttermilk, and final 1/3 flour.
  • Stop the mixer and scrape the sides. Mix to incorporate everything one last time.
  • Pour the batter equally into your prepared 8-inch cake pans. Smooth the top evenly. Bake for 24 to 27 minutes at 350°F. You can test the cakes by inserting a wooden pick into the center of the cake. If it comes out with dry crumbs or no crumbs the cake is done.
  • Cool in the cake pan for 10 minutes before inverting on a wire rack to cool completely. Frost after the layers have cooled completely.

CARAMEL FROSTING

  • Bring the sugar, butter, milk, and salt to a boil. Boil 3 minutes stirring often.
  • Remove from the heat. Add baking powder and vanilla. Beat at med speed with an electric mixer for 5 minutes or until it begins to get thick.
  • Stir in 1 tablespoon heavy cream.
  • Place one cake layer on your cake stand. Level the layer is it's taller in the center. Then, pour about 3/4 cup caramel over the cake. I allow it to drip down the sides naturally but you can frost it traditionally on the sides. Work fast frosting the cake, as the frosting cools it gets thick and harder to work with.
  • Top the bottom later with another layer and pour icing over it.
  • Finally, place the third cake layer on the others and pour caramel icing over it. This recipe makes enough to frost a 3 layer cake and sides.

Nutrition

Calories: 573kcal | Carbohydrates: 98g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 367mg | Potassium: 171mg | Fiber: 1g | Sugar: 77g | Vitamin A: 635IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg