Ingredients:
Blackberry Jam
1 lb frozen blackberries
2 cups of sugar
2 tbs lemon juice
Cake
3 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 1/2 cups of sugar
4 eggs
2 cups vegetable oil
1 1/3 whole milk
1 tbs lime zest
1 tbs lemon zest
Frosting
2 8oz packages of cream cheese
1/2 cup butter
3 tbs coconut rum
2 tbs fresh lime juice
3 1/2 cups powder sugar
Directions:
1. Drain the juice from the blackberries. (You can save it to make some pancakes the next day)
2. Combine the blackberries, sugar and lemon juice in a medium sauce pot.
3. Bring to boil and lower the temperature to medium low. Cook for 30-35 minutes.
4. Cool down, transfer into a jar and refrigerate.
1. Preheat the oven to 350. Grease and lightly flour 3, 8-inch round cake pans.
2. Prepare all the ingredients and have them ready before starting the batter.
3. Sift the flour, baking powder and salt together.
4. Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
5. With mixer running, drizzle in the oil and beat until well combined.
6. Add the zest.
7. Alternating, beat in dry ingredients and milk. Start and end with dry ingredients.
8. Divide the batter between the 3 cake pans. Bake for 18-20 minutes. Do a toothpick test to make sure its done.
9. Cool in the pan for about 10 minutes and transfer onto a wire rack to cool completely.
1. Combine the ingredients for the frosting in a mixer. Beat until very well combines. Refrigerate until ready to use.
1. Spread jam between the cake layers. Place the cake with jam in the refrigerator and cool for about 30-45 minutes.
2. Once the cake is cold, frost it using a rubber spatula. Even out the frosting with the a metal icing spatula. (to get even surface)
3. Decorate with blackberries.
Ingredients
- Blackberry Jam
- 1 lb frozen blackberries
- 2 cups of sugar
- 2 tbs lemon juice
- Cake
- 3 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups of sugar
- 4 eggs
- 2 cups vegetable oil
- 1 1/3 whole milk
- 1 tbs lime zest
- 1 tbs lemon zest
- Frosting
- 2 8 oz packages of cream cheese
- 1/2 cup butter
- 3 tbs coconut rum
- 2 tbs fresh lime juice
- 3 1/2 cups powder sugar
Instructions
- Jam:
- Drain the juice from the blackberries. (You can save it to make some pancakes the next day)
- Combine the blackberries, sugar and lemon juice in a medium sauce pot.
- Bring to boil and lower the temperature to medium low. Cook for 30-35 minutes.
- Cool down, transfer into a jar and refrigerate.
- Cake
- Preheat the oven to 350. Grease and lightly flour 3, 8-inch round cake pans.
- Prepare all the ingredients and have them ready before starting the batter.
- Sift the flour, baking powder and salt together.
- Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
- With mixer running, drizzle in the oil and beat until well combined.
- Add the zest.
- Alternating, beat in dry ingredients and milk. Start and end with dry ingredients.
- Divide the batter between the 3 cake pans. Bake for 18-20 minutes. Do a toothpick test to make sure its done.
- Cool in the pan for about 10 minutes and transfer onto a wire rack to cool completely.
- Frosting:
- Combine the ingredients for the frosting in a mixer. Beat until very well combines. Refrigerate until ready to use.
- Putting The Cake Together:
- Spread jam between the cake layers. Place the cake with jam in the refrigerator and cool for about 30-45 minutes.
- Once the cake is cold, frost it using a rubber spatula. Even out the frosting with the a metal icing spatula. (to get even surface)
- Decorate with blackberries.
Notes
Enjoy!!
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mary @ athomeonthebay.com says
That looks incredible! Visiting from Tatertots and Jello.
Mindiehilton says
Looks beautiful and delish!
Kibbac says
This looks so good! I love blackberry pie and cake so I will have to try this recipe.
Diane Balch says
Simply incredible, visually and I’m sure taste too. Thanks for sharing this on foodie friday.
Hezzi-D says
This is gorgeous and looks delicious!
skittlesrgood219 says
Oh my word this looks just so delicious, everything you make does! Thank you so much for sharing this wonderful recipe at Sunday Round Up! Hope you have a great week!
-Kayla 🙂
Ishouldbemoppingthefloor says
Lyuba…you had me at daiquiri. This looks so goooood!!! I hope you can make it over to the party, girl! Have a great week!Â
WillCookForSmiles says
 That is so sweet! Thank you!
WillCookForSmiles says
 Oh, thank you!
Dorothy @ Crazy for Crust says
Oh my this is amazing! Beautiful. My dad would love it.
Angela says
Wow, this looks amazing! 🙂
Beth says
Gorgeous cake!
[email protected] says
What a great cake you are awesome! thanks for linkin up at Made in a Day !
 [email protected] @madeinaday
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willcookforsmiles says
 My goodness…let me get back to you on that!
WillCookForSmiles says
 Sorry about it again! Thank you for the catch too 🙂
All fixed! Its 1 1/3 cup 🙂
Kristi says
how much milk? its not listed in the ingredients.Â
Carri Wright says
This is a gorgeous cake and how I love Blackberries… My birthday is coming up, I am going to have this cake for my birthday too. 😉
Carri