Hey y’all! My Southern Jam Cake is a pure embodiment of Southern nostalgia. It’s warmly spiced, incredibly moist, and loaded with blackberry jam, raisins, and nuts... everything you expect from a true old-school jam cake. The caramel frosting brings it all together in the best way, adding a richness that keeps you coming back for another bite.

Southern Jam Cake

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This classic Southern dessert is full of warmth and tradition. It’s the kind of cake your granny made for special occasions, and it still holds up as a showstopper today. Perfect for holidays, birthdays, or just because you need a little sweetness in your life.

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Southern Jam Cake Ingredients

For the Cake:

• 2 ½ c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• 1 c. unsalted butter, softened
• 2 c. granulated sugar
• 4 large eggs
• 1 c. buttermilk
• 1 c. seedless blackberry jam
• ½ c. raisins
• ½ c. chopped walnuts or pecans
• 1 tsp. vanilla extract

For the Caramel Frosting:

• 1 c. packed brown sugar
• ½ c. unsalted butter
• ¼ c. heavy cream
• 2 c. powdered sugar
• 1 tsp. vanilla extract

How to Make Southern Jam Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
7. Fold in the blackberry jam, raisins, and chopped nuts until evenly distributed.
8. Divide the batter evenly between the prepared cake pans.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. In a medium saucepan, combine the brown sugar, butter, and cream. Cook over medium heat, stirring constantly until the mixture comes to a boil.
12. Boil for 2 minutes without stirring, then remove from heat.
13. Stir in the powdered sugar and vanilla extract, mixing until smooth.
14. Allow the frosting to cool slightly, just until it thickens enough to spread.
15. Place one cake layer on a serving plate and spread a generous amount of caramel frosting on top.
16. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
17. Let the frosting set before slicing and serving.

Pro Tips For Making This Recipe

1. Use seedless jam for a smooth texture.
2. Don’t overmix; just stir until combined to keep it tender.
3. Let the frosting cool slightly before spreading so it sets up nice.
4. Toast the nuts for extra flavor.

Frequently Asked Questions

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Southern Jam Cake

Southern Jam Cake

JC Phelps

My Southern Jam Cake is filled with blackberry jam, raisins, and nuts, topped with rich caramel frosting. A classic Southern dessert!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Frosting Setting Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert, Southern

Cuisine American

Servings 12

Calories 880 kcal

Ingredients

  

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For the Cake:

• 2 ½ c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. ground cloves
• 1 c. unsalted butter softened
• 2 c. granulated sugar
• 4 large eggs
• 1 c. buttermilk
• 1 c. seedless blackberry jam
• ½ c. raisins
• ½ c. chopped walnuts or pecans
• 1 tsp. vanilla extract

For the Caramel Frosting:

• 1 c. packed brown sugar
• ½ c. unsalted butter
• ¼ c. heavy cream
• 2 c. powdered sugar
• 1 tsp. vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract.
• Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
• Fold in the blackberry jam, raisins, and chopped nuts until evenly distributed.
• Divide the batter evenly between the prepared cake pans.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• In a medium saucepan, combine the brown sugar, butter, and cream. Cook over medium heat, stirring constantly until the mixture comes to a boil.
• Boil for 2 minutes without stirring, then remove from heat.
• Stir in the powdered sugar and vanilla extract, mixing until smooth.
• Allow the frosting to cool slightly, just until it thickens enough to spread.
• Place one cake layer on a serving plate and spread a generous amount of caramel frosting on top.
• Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
• Let the frosting set before slicing and serving.

Notes

• Use seedless jam for a smooth texture.
• Don’t overmix; just stir until combined to keep it tender.
• Let the frosting cool slightly before spreading so it sets up nice.
• Toast the nuts for extra flavor.

Nutrition

Calories: 880kcalCarbohydrates: 146gProtein: 8gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 126mgSodium: 287mgPotassium: 200mgFiber: 2gSugar: 99gVitamin A: 925IUVitamin C: 1mgCalcium: 82mgIron: 3mg

Keyword Southern Jam Cake

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My best,

JC