You’re looking for a delightful cake recipe with cream cheese that’s both simple and satisfying. This Blackberry Jam Cake offers a wonderful blend of sweet and tangy flavors, perfect for any occasion. It’s a delightful choice that will impress everyone.
Key Ingredients & Substitutions
- Blackberry Jam: Use your favorite brand or homemade. Raspberry jam works well as a substitute.
- Cream Cheese: Full-fat cream cheese is best for frosting; reduced-fat can be used but may be softer.
- Buttermilk: If you don’t have buttermilk, mix 1 tablespoon lemon juice or white vinegar with regular milk and let it sit for 5 minutes.
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free option.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup blackberry jam
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
Total Time: 1 hour 15 minutes
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 12
Calories per serving: 450 (approximate)
Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, spatula
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring it’s evenly coated. This prevents sticking and helps your cake release easily.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later. This step ensures your dry ingredients are well-distributed.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This creates the airy base for your cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract. Your mixture should be smooth and well combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Fold in Blackberry Jam
Gently fold in the blackberry jam until it’s just incorporated throughout the batter. Pour the batter into your prepared baking pan. This adds the signature fruit flavor to your cake.
7. Bake the Cake
Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting.
8. Make the Cream Cheese Frosting
In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Mix in the vanilla extract. This creates a fluffy and delicious cream cheese frosting for your cake recipes with cream cheese.
9. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with fresh blackberries if you like. Slice and serve your beautiful Blackberry Jam Cake.
Variation Ideas
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the frosting for added texture.
- Mixed Berry Jam: Use a mixed berry jam instead of just blackberry for a different fruit profile.
- Cupcakes: Bake the batter in cupcake liners for about 20-25 minutes for individual servings.
Storage Instructions
Store your Blackberry Jam Cake covered in an airtight container in the refrigerator for up to 3-4 days. For optimal freshness, let it come to room temperature for about 30 minutes before serving. Freezing individual slices is also an option for longer storage; wrap tightly in plastic wrap and then foil for up to 2 months.
Frequently Asked Questions (FAQ)
Can I use frozen blackberries in the jam?
Yes, you can use frozen blackberries if you are making your own jam for this cake recipe with cream cheese. Thaw them first.
Why did my cake sink in the middle?
This can happen from opening the oven door too early, overmixing the batter, or an inaccurate oven temperature. Ensure your oven is calibrated and avoid opening the door during baking.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it unfrosted at room temperature, covered tightly. Frost just before serving.
How do I prevent the cream cheese frosting from being too soft?
Ensure your butter and cream cheese are softened but not melted. Using sifted powdered sugar also helps create a smoother, firmer frosting.
What if I don’t have buttermilk?
As mentioned in the key ingredients, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
Can I add spices to the cake batter?
Certainly! A pinch of cinnamon or nutmeg can add a warm spice note to your blackberry jam cake.