Blackberry Jam Cake Recipe

Name: Blackberry Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1 cup sifted cake flour; 2 tsp. sifted cake flour; 1/2 cup 1% low-fat milk; 1 tbsp. margarine; 2 eggs at room temperature, separated; 1/2 cup sugar; 1 tsp. baking powder; 1/8 tsp. salt; 1 tsp. vanilla extract; 1 tsp. almond extract; 1/2 cup seedless blackberry jam; 2 tsp. powdered sugar

Servings: persons

Vegetable cooking spray
1 cup sifted cake flour
2 tsp. sifted cake flour
1/2 cup 1% low-fat milk
1 tbsp. margarine
2 eggs at room temperature, separated
1/2 cup sugar
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
1/2 cup seedless blackberry jam
2 tsp. powdered sugar

1
Coat an 8-inch round cake pan with cooking spray; dust pan with 2 teaspoons flour; set aside.
2
Heat milk and margarine over medium-high heat in a heavy saucepan to 180F or until tiny bubbles form around edge.
3
Do not boil.
4
Remove from heat; set aside.
5
Beat egg whites (at room temperature) at high speed with electric mixer until foamy.
6
Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
7
Add yolks; beat well.
8
Combine remaining flour, baking powder, and salt.
9
With mixer at low speed, add to egg white mixture alternately with milk mixture, beginning and ending with flour mixture.
10
Stir in extracts.
11
(batter will be thin.)
12
Pour batter into prepared pan.
13
Bake at 350F for 28 minutes or until a wooden pick inserted in center comes out clean.
14
Cool in pan 10 minutes on a wire rack; remove from pan.
15
Cool completely.
16
Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate.
17
Spread with jam; top with remaining layer, cut side down.
18
Place paper doily on top; sift powdered sugar over doily.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable cooking spray, 1 cup sifted cake flour, 2 tsp. sifted cake flour, 1/2 cup 1% low-fat milk, and more.

Yes, Blackberry Jam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Jam Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions