Jam Cake Recipe – Eats Now

Name: Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/4 cups Butter; 1-1/2 cup Sugar; 4 whole Eggs; 1 cup Buttermilk; 1 teaspoon Baking Soda; 3 cups Flour; 2 Tablespoons Cocoa Powder; 2 teaspoons Pumpkin Pie Spice; 1-1/2 cup Blackberry Jam; 1 Tablespoon Vanilla Extract; 1/2 teaspoons Lemon Juice; FOR THE ICING:; 8 ounces, weight Cream Cheese; 1 cup Softened Butter; 2 cans (13.4 Oz. Size) Dulce De Leche; 2 Tablespoons Heavy Whipping Cream, Or More As Needed

Servings: persons

FOR THE CAKE:
1/4 cups Butter
1-1/2 cup Sugar
4 whole Eggs
1 cup Buttermilk
1 teaspoon Baking Soda
3 cups Flour
2 Tablespoons Cocoa Powder
2 teaspoons Pumpkin Pie Spice
1-1/2 cup Blackberry Jam
1 Tablespoon Vanilla Extract
1/2 teaspoons Lemon Juice
FOR THE ICING:
8 ounces, weight Cream Cheese
1 cup Softened Butter
2 cans (13.4 Oz. Size) Dulce De Leche
2 Tablespoons Heavy Whipping Cream, Or More As Needed

1
For the cake:
2
Preheat oven to 350u00b0F.
3
Cream butter and sugar well. Add eggs in one at a time until light and fluffy.
4
In a separate bowl, combine buttermilk and baking soda. Set aside.
5
Slowly add flour, cocoa powder and pumpkin pie spice to the butter mixture, alternating with buttermilk (with baking soda dissolved in it). After everything is mixed in, add jam, vanilla, and lemon juice.
6
Spoon into 4 greased and floured cake pans or 2 pans with batter leftover for cupcakes (that's what I did because I don't have a large cake dome). Bake cakes at 350u00b0F for 35 minutes, or as my ancient cookbook says, until done. Poke the cake with a wooden skewer in the middle, it should come out clean.
7
For the icing:
8
Beat cream cheese and butter at a medium speed until creamy. Add dulce de leche 1 can at a time, beating until blended after each. Gradually add whipping cream, 1 tablespoon at a time, beating at a medium speed. Add up to 2 more additional tablespoons until frosting is at the desired spreading consistency. Spread frosting between cake layers and on top and sides of cake.
9
Recipe adapted from Southern Living 50th Anniversary Edition and The Acadian Bi-Centennial 1955.

1731

kcal

Calories

137

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1/4 cups Butter, 1-1/2 cup Sugar, 4 whole Eggs, and more.

Yes, 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.

Jam Cake

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