Rich, warmly spiced, and layered with creamy caramel frosting, this old-fashioned Kentucky jam cake is pure Southern comfort in dessert form.
If there were ever a cake that tastes like Christmas in the South, it’s Kentucky jam cake. This classic is loaded with cozy spices, blackberry jam, and plenty of toasted pecans, all tucked beneath a swoop of brown sugar caramel frosting. It’s the kind of dessert that’s simple at heart but feels downright special. The kind you make once and wonder how you ever skipped it before.
Why You’ll Love This Kentucky Jam Cake
- Old-fashioned flavor. Blackberry jam and warm spices make every bite taste nostalgic.
- Moist and tender. Buttermilk and jam keep the crumb soft for days.
- Caramel frosting magic. That brown sugar caramel frosting adds just the right touch of sweetness and sets beautifully.
- Perfect for holidays. This cake practically begs to be on the table at Christmas or any winter gathering.
Key Ingredients
- Blackberry jam – Choose seedless if you can. It gives smooth texture and deep fruit flavor.
- Warm spices – Cinnamon, cloves, and nutmeg create that classic Kentucky jam cake profile.
- Buttermilk – Adds tang and helps keep the cake tender.
- Pecans – For crunch and that Southern character.
- Brown sugar caramel frosting – A quick-cooked frosting that sets as it cools. Rich, glossy, and sweet with buttery caramel flavor.
How to Make Kentucky Jam Cake
Make the cake layers
Prepare the pans.
Grease and flour two 8-inch round pans (at least 2 inches deep), and add parchment to the bottoms so the layers release cleanly. This cake is tender, so the extra insurance helps.
Mix the dry ingredients.
Whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Having this ready makes the mixing step go smoothly.
Cream the butter and sugar.
Beat the butter and brown sugar until the mixture looks light and fluffy. This helps the cake rise well and gives it a soft crumb. Add the eggs one at a time, mixing well after each.
Add the jam and vanilla.
Mix in the blackberry jam and vanilla until the batter looks smooth and evenly colored. It may look slightly curdled and that’s normal; it comes together once the dry ingredients go in.
Alternate the dry ingredients and buttermilk.
With your mixer on low, add the flour mixture in three portions, alternating with two portions of buttermilk. This keeps the batter silky and prevents over-mixing. Stop mixing when you no longer see dry streaks.
Add the nuts (and raisins, if using).
Fold in the pecans and/or other add-ins gently so the batter stays light.
Bake the layers.
Divide the batter evenly between the pans and smooth the tops. Bake 40–45 minutes, or until the centers spring back and a toothpick comes out clean.
Cool completely.
Let the layers cool in the pans for 10 minutes, then turn them out onto wire racks. They need to be fully cooled before frosting. The caramel frosting sets quickly, so warmth will make it firm up too fast.
Make the Frosting
Melt, heat, and mix.
Melt butter, cook briefly with brown sugar, add cream and salt, then cool just long enough that it’s warm but not hot. Beat in confectioners’ sugar and vanilla until smooth and spreadable.
Assemble the cake.
Place the first layer on a serving plate, spread with a generous layer of frosting, add the second layer, and frost the top. Work steadily. The frosting firms as it sits, but a splash of warm cream will loosen it if needed.
Tips for Success
- Use room-temperature ingredients. Softened butter along with room-temp eggs and buttermilk help the batter come together smoothly and bake evenly.
- Whisk the dry ingredients well. Since this cake relies on warm spices for character, mixing them thoroughly ensures the flavor is balanced in every bite.
- Don’t over-mix after adding the flour. Once the dry ingredients go in, mix just until combined. Over-mixing can make the cake denser than it should be.
- Keep an eye on the bake time. Jam cakes tend to be a little slower to bake because of the moisture from the jam. If the edges are browning too quickly, tent with foil for the last several minutes.
- Cool the layers completely. Because the caramel frosting sets as it cools, even slightly warm cake layers can make the frosting tighten up too quickly. A good, long cool is worth it.
- Work steadily when frosting. This frosting is wonderfully creamy right after mixing, but it does firm up as it sits. If it thickens mid-frost, just beat in a splash of warm cream or milk to bring it back.
- Make it ahead. Like many spice cakes, this one tastes even better the next day as the flavors mellow and the crumb softens. It’s a great candidate for holiday prep.
Variations and Serving Ideas
- Try different nuts. Pecans are traditional, but walnuts work just as well and add a slightly earthier flavor.
- Optional raisins. If you like a more old-fashioned touch, fold in ½ cup of raisins. They soften beautifully as the cake bakes.
- Swap the jam (if you must). Blackberry is the classic choice, but plum or raspberry jam will give you a similar moisture level with a slightly different fruit note.
- Dress it up. Add a few pecan halves on top or a light sprinkle of chopped nuts around the edge for a pretty, understated finish. Fresh blackberries are a great way to add a pop of color and a nod to that bit of blackberry flavor in the cake.
- Serve with something cool and creamy. This cake certainly shines all on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream pairs nicely with the warm spices and caramel frosting.
How to Store
Room temperature: Keep the frosted cake covered and store it at room temperature for up to 3 days. The caramel frosting sets nicely, so it holds up well on the counter. A cake dome or airtight container works best to keep the crumb soft.
Refrigerator: If you need a little more time, refrigerate the cake for up to 5 days. The frosting will firm up in the cold, so let slices sit at room temperature for 20–30 minutes before serving to bring back that soft, creamy texture.
Freezing: You can freeze individual slices or the whole (unfrosted) cake.
- For slices, wrap tightly in plastic wrap and place in an airtight container; freeze for up to 2 months.
- For the unfrosted layers, wrap each layer well and freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting.
Make-ahead tip: The flavors actually deepen after a day, so making this cake the day before serving is a bonus, not a compromise.
A Slice of Southern Tradition
This Kentucky jam cake feels like something that’s been on holiday tables forever. It’s tender, spiced, packed with blackberry flavor, and finished with that dreamy caramel frosting. It’s simple enough for any winter weekend but special enough for Christmas, and it only gets better as it rests. Whether you’re revisiting a beloved classic or discovering it for the first time, this is one of those cakes that brings a little extra warmth to the season.
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Kentucky Jam Cake
Ingredients
For the cake:
- 2 ½ cups (300 g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) firmly packed light brown sugar
- 4 large eggs, at room temperature
- 1 cup (about 300 g) blackberry jam, seedless preferred
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
- 1 cup (120 g) chopped pecans (or walnuts)
- ½ cup (80 g) raisins, optional
For the brown sugar caramel frosting:
- ½ cup (113 g) unsalted butter
- 1 cup (200 g) firmly packed light brown sugar
- ¼ cup (60 ml) heavy cream
- pinch salt
- 2 to 2 ½ cups (220 to 275 g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans (at least 2 inches deep), lining the bottoms with parchment.
- Whisk together the flour, baking soda, spices, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until fluffy. Mix in the eggs one at a time.
- Mix in the blackberry jam and vanilla until smooth.
- With the mixer on low speed, add the dry ingredients in three portions, alternating with two portions of buttermilk. Mix just until combined.
- Stir in the pecans (and raisins, if using).
- Divide the batter between the pans and smooth the tops. Bake 40–45 minutes, or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
To make the frosting:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and cook for about 2 minutes, stirring constantly, until the sugar is dissolved and the mixture looks glossy and bubbly.
- Stir in the cream and salt. Bring just to a boil, then remove from the heat.
- Cool briefly (2 to 3 minutes). The mixture should no longer be bubbling and should feel warm but not hot.
- Add the confectioners’ sugar and vanilla. Beat with a hand mixer (or vigorously with a wooden spoon) until smooth and spreadable, 2 to 3 minutes. The frosting should be thick enough to hold a swoop but still easy to spread.
- Use immediately to frost the cooled cake layers. Work quickly. If the frosting starts to set while you’re working, beat in a splash of warm cream or milk to loosen.
Notes
- Jam: Seedless blackberry jam works best for a smooth texture and deep fruit flavor.
- Pan depth: Two 8-inch round cake pans at least 2 inches deep work best to prevent overflow.
- Dividing the batter: For the most even layers, use a kitchen scale to weigh the filled pans. It’s the easiest way to get them identical. If you don’t have a scale, use a large cookie scoop, measuring cup, or ladle to portion the batter evenly between the pans.
- Frosting tips: The frosting sets as it cools, so work steadily once it’s mixed. If it firms up too quickly, beat in a splash of warm cream or milk to loosen it.
- Make-ahead: This cake tastes even better the next day as the flavors develop, making it a perfect holiday make-ahead dessert.
- Storage: Cover and store at room temperature up to 3 days or in the refrigerator up to 5 days.
