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Jam Cake Recipe

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This Old-Fashioned Jam Cake is a moist, spiced Southern heritage dessert made with blackberry jam and warm spices. Perfect for holidays, special occasions, or any time you want to bake something truly memorable with nostalgic flavor.

Ingredients

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For the Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup seedless blackberry jam
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)

For the Caramel Frosting (Traditional):

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup whole milk
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare your pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans generously with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment as well. Lightly dust with flour and tap out excess. This ensures easy cake release.
  2. Mix dry ingredients: In a medium bowl, sift together the flour, baking soda, cinnamon, cloves, allspice, nutmeg, and salt. Sifting helps distribute the spices evenly and prevents lumps. Set this mixture aside.
  3. Cream butter and sugar: In a large mixing bowl using a stand mixer or hand mixer, beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating on medium-high speed for 4-5 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air for a tender cake.
  4. Add eggs: Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and slightly increased in volume.
  5. Mix in jam: Add the blackberry jam to the butter mixture and beat on medium speed until well combined and smooth, about 1 minute. The batter will look slightly curdled—this is completely normal.
  6. Combine wet ingredients: In a measuring cup or small bowl, combine the buttermilk and vanilla extract. Stir together briefly.
  7. Alternate dry and wet ingredients: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the flour mixture. Mix each addition only until just combined—overmixing creates a tough cake. After the final addition, use a rubber spatula to scrape down the sides and bottom of the bowl and gently fold everything together.
  8. Add optional mix-ins: If using nuts and/or raisins, gently fold them into the batter with a rubber spatula using a few broad strokes.
  9. Fill pans and bake: Divide the batter evenly between the prepared pans (they’ll be about 2/3 full). Smooth the tops with a spatula. Tap the pans gently on the counter 2-3 times to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly pressed and be pulling away slightly from the pan edges.
  10. Cool cakes: Remove from oven and let cakes cool in the pans on wire racks for 15 minutes. Run a knife around the edges to loosen, then carefully invert onto wire racks. Peel off parchment paper and flip cakes right-side up. Let cool completely before frosting, at least 1 hour.
  11. Make caramel frosting: In a medium saucepan over medium heat, melt the butter. Add brown sugar and milk, stirring constantly. Bring to a gentle boil and boil for 2 minutes, stirring continuously. Remove from heat and let cool for 10 minutes. Gradually whisk in powdered sugar, vanilla, and salt until smooth. If frosting becomes too thick, add milk 1 teaspoon at a time. If too thin, add more powdered sugar.
  12. Assemble and frost: Place one cake layer on a serving plate. Spread about 1/3 of the frosting on top. Place the second layer on top and frost the top and sides with the remaining frosting. Work relatively quickly, as caramel frosting sets faster than other frostings.

Notes

  • Cake layers can be baked a day ahead, wrapped tightly in plastic wrap, and stored at room temperature.
  • For a 9×13-inch sheet cake version, bake for 40-45 minutes.
  • If you don’t want to make caramel frosting, cream cheese frosting works beautifully with this cake.
  • The cake tastes even better on day 2 as the flavors meld together.
  • Make sure all ingredients are at room temperature for smoothest batter and best texture.

Nutrition

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