A fantastic Southern cake recipe that I love during blackberry season. If you’re fortunate enough to have a blackberry bush at home or have access to homemade blackberry preserves, then this cake has your name written all over it! Strain the seeds if you do not have “seedless” preserves. A seeded cake is not a fun cake to eat. Enjoy!
For The Cake:
1 cup butter, room temp
1 1/2 cup granulated sugar
5 large eggs, room temp
3 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 liquid measuring cup Blackberry seedless preserve/jam
1 tablespoon vanilla
1 cup whole buttermilk
1 cup rough chopped walnuts
whole fresh blackberries
- Preheat your oven to 325 degrees and prepare three 8” round cake pans by lining the bottoms with parchment paper. Spray the sides with baking spray evenly.
- Cream the butter and eggs with a mixer until light and fluffy. One at a time add your eggs and mix in well after each addition. Add in the blackberry jam and the vanilla. Mix in well.
- Combine the dry ingredients…. flour, baking soda, salt, and More Than Pumpkin Pie Spice in a mixing bowl. Have your measured buttermilk at the ready.
- Alternating between the dry mixture and the buttermilk add a little of both separately and mix in well. Alternate between the two until all has been mixed in. You should have a fluffy purplish looking batter that is going to be awesome once baked.
- Fold in the roughly chopped walnuts. Begin to pour the cake batter into the three cake pans evenly. Tap the pans on the counter to release any trapped air bubbles, and be sure to smooth off the top to get a nice flat even surface. Place the cakes into the oven and bake for 35-38 minutes or until the center comes clean with your cake tester. Remove the cakes and cool on cake racks until ready for the caramel.
For The Caramel Coating:
3 cups packed brown sugar
2 tablespoons white corn syrup
1 cup heavy whippping cream
3 tablespoons butter
1/4 teaspoon kosher salt
1 tablespoon vanilla
Combine all ingredients in a saucepan and bring to a boil. Cook until the “soft ball” stage on a candy thermometer, around 235 degrees.
For your cake: Place the first layer onto your chosen platter or for a “cleaner” cake and to catch the drips of the caramel, place onto a cake rack with a pan underneath for drips.
Pour the warmed viscous caramel onto the top of the first layer, about 1/4 cup, and spread out with a spatula. Allow the caramel to drip over the sides. Add the next cake layer and repeat the steps. For the third and top layer, really pour oout the remaining caramel, allowing it to run over the sides.
Garnish your cake with fresh blackberries. I like to serve with fresh whipped cream too… to cut the sweetness. *wink*.