Blackberry Jam Cake II

Blackberry Jam Cake II

9 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BALLERINAGAL
Recipe by  BALLERINAGAL

“This is a delicious cake that is even more delicious with Caramel Frosting! To make sour milk, put 1 tablespoon vinegar or lemon juice in a measuring cup and fill with milk until 1 cup is reached. Enjoy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Share It

Reviews (9)

Rate This Recipe
GIMLEY
10

GIMLEY

My aunt makes the best homemade blackberry preserves. I use her jam to make my jam cakes. But this recipe will definitely be used again. I took it to work and it went quickly. Thank you

Erimess
4

Erimess

I like that the chocolate is subtle. The blackberry was also subtle and I wish that flavor had come out more - that's one reason I picked the recipe. It was OK but nothing really exciting. I think I'd probably prefer like a spice cake or something. I did not use any frosting at all because I don't like super sweet things and the cake is enough. (And I don't think caramel would have been very good.)

lamesalmon
3

lamesalmon

Great recipe! I used blueberry preserves in the place of blackberry and iced it with Caramel Frosting III- delicious! I baked the cake in miniature springform pans (reduced baking time to 35-40 minutes), and it worked very nicely.

More Reviews

Similar Recipes

Georgia's Tennessee Jam Cake
(13)

Georgia's Tennessee Jam Cake

Blackberry Jam Cake I
(10)

Blackberry Jam Cake I

Blackberry Jam Cake III
(9)

Blackberry Jam Cake III

Jam Cake
(9)

Jam Cake

Jam Cake
(3)

Jam Cake

Blackberry Upside Down Cake
(3)

Blackberry Upside Down Cake

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 310 cal
  • 16%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 59.7 g
  • 19%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Georgia's Tennessee Jam Cake

>

next recipe:

Mamie's Blackberry Cake with Caramel Icing