Kentucky Jam Cake with Caramel Icing
A spiced layer cake studded with blackberry jam and finished in rich caramel icing, a holiday classic.
- Prep
- 35 min
- Cook
- 35 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 480 kcal
Equipment
- •Three 8-inch cake pans
- •Saucepan
- •Mixer
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22
- carbs
- 68
- protein
- 5
- calories
- 480
Instructions
- 1
Preheat your oven to 350°F. Grease three 8-inch cake pans.
- 2
Whisk the flour, cinnamon, allspice, and baking soda together.
- 3
In a separate bowl, beat the sugar, oil, and eggs until light in color.
- 4
Alternate adding the flour mixture and buttermilk to the egg mixture. Stir until just combined.
- 5
Gently fold in the blackberry jam.
- 6
Divide the batter evenly among the pans. Bake for 25-30 minutes until a toothpick comes out clean.
- 7
Let the cakes cool completely on wire racks.
- 8
Melt the butter, brown sugar, and evaporated milk in a saucepan. Boil for 3 minutes, then beat until thick.
- 9
Quickly spread the icing between the layers. Frost the top and sides before it sets.
Chef's tips
Use seedless blackberry jam for the smoothest cake texture. Work quickly when spreading the caramel icing, as it sets firm within a few minutes off the burner.
Storage
Store covered at room temperature up to 3 days.
Reheating
Not applicable; serve at room temperature.
Common mistakes to avoid
- •Waiting too long to spread the caramel icing, causing it to harden before covering the cake
- •Baking the cake layers too long, which dries them out
Serving suggestions
Cooked Kentucky Jam Cake with Caramel Icing?
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