Blackberry Jam Cake II Recipe -
Blackberry Jam Cake II Recipe
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Blackberry Jam Cake II

Recipe by  

"This is a delicious cake that is even more delicious with Caramel Frosting! To make sour milk, put 1 tablespoon vinegar or lemon juice in a measuring cup and fill with milk until 1 cup is reached. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2003

My aunt makes the best homemade blackberry preserves. I use her jam to make my jam cakes. But this recipe will definitely be used again. I took it to work and it went quickly. Thank you

Most Helpful Critical Review
Jan 18, 2011

Did not care for the flavor. It tasted rather odd, especially with the caramel frosting. Will not make again.


11 Ratings

May 06, 2011

I like that the chocolate is subtle. The blackberry was also subtle and I wish that flavor had come out more - that's one reason I picked the recipe. It was OK but nothing really exciting. I think I'd probably prefer like a spice cake or something. I did not use any frosting at all because I don't like super sweet things and the cake is enough. (And I don't think caramel would have been very good.)

Apr 17, 2009

Just made this recipe and it's out of this world! Moist and delicious! It will be one I make over and over again! I too use the berry fusion by jello and it's awesome!

May 12, 2007

Great recipe! I used blueberry preserves in the place of blackberry and iced it with Caramel Frosting III- delicious! I baked the cake in miniature springform pans (reduced baking time to 35-40 minutes), and it worked very nicely.

Dec 27, 2010

I have this recipe from my Grandmother and I have never made it because I couldn't figure out what it meant by (sour) milk!!! Thanks so much! I think I'll make it for Christmas!!!

Sep 10, 2010

This is a very moist and tasty cake. I didn't really notice the chocolate flavor so much. I used homemade blackberry jam I made earlier this summer. I did notice the larger pieces of fruit in the jam did migrate to the bottom, but the cake itself took on a slightly purple hue from the preserves. One negative for me was that the cake didn't rise in the center. I'm not sure if this was due to the amount of mixing to incorporate all of the ingredients. I did make half the recipe and baked it in an 8" square pan. It tested done at 40 minutes despite the sunken center. I topped this with Caramel Frosting III.

Jun 30, 2009

Nice light, chocolate flavor to the cake and moist. When I made it the jam settled to the bottom while baking. Does anyone have any ideas for preventing that? Next time I make it I'll also try adding a half teaspoon of cinnamon or nutmeg to the batter.


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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