Glazed Blackberry Cake is a delicious, moist cake with a sweet blackberry glaze. It is perfect for any special occasion or as a dessert for a family dinner.
Cake is such a perfect dessert and this one is absolutely delicious. It’s easy to make, but looks absolutely beautiful. Add blackberry preserves to the cake and the glaze and then add some fresh blackberries on top – it’s the perfect summer dessert. Especially with a scoop of ice cream on top!
Why you’ll love this glazed blackberry cake recipe:
- Simple to make. Most of the ingredients are basic ingredients you already have on hand. Only a few minutes of prep to make this impressive dessert!
- Easy to change up the flavor. The blackberry flavor comes from using blackberry preserves in the cake and the glaze. Use a different type of preserves if you’d like – strawberry, raspberry, peach…they are all delicious!
- Impressive presentation. Most cake recipes suddenly look magazine worthy if you make them in a bundt pan, and this blackberry cake recipe is no exception. The cake also has a little bit of lavender in it (totally optional) which amps up the fanciness and makes this dessert even more unique!
Ingredients in Glazed Blackberry Cake
Butter – Real butter works best. Make sure the butter is softened to room temperature before mixing it in with the other ingredients.
Sugar– Can’t have a cake without sugar, right? Regular granulated sugar works best.
Eggs – 4 large eggs help to bind everything together.
Vanilla extract – You will need two teaspoons of vanilla extract to add some extra flavor to the cake. The higher the quality of the vanilla, the better.
Flour – All purpose flour works best, but you can use cake flour if you’d prefer.
Cinnamon – Ground cinnamon adds a richness and flavor to the cake that is absolutely incredible.
Baking soda – This is the leavening agent in the cake, so for best results, make sure it isn’t expired.
Lavender buds – The lavender is totally optional, but adds a bit of a unique and sophisticated flavor! Grind the buds with a grinder or pestle and mortar.
Salt – Just a half teaspoon of salt will help all of the other flavors to pop.
Sour cream – Sour cream helps to make the cake perfectly rich and moist. You can swap this out with plain or vanilla greek yogurt if you’d like.
Blackberry preserves – I prefer to use seedless blackberry jam, but you can use whatever brand or variety you’d like. Homemade jam works great too!
Blackberry preserves – More blackberry preserves are needed for the glaze. You will definitely want them to be seedless for the glaze so that it can be smooth.
Powdered sugar – Powdered sugar makes the glaze smooth and sweet.
How to make Glazed Blackberry Cake
Preheat oven to 300°.
Spray a 12 cup bundt pan with cooking spray and flour, or a non-stick baking spray that already has flour in it.
Make the cake
Cream the butter and sugar with an electric mixer in a large bowl.
Add the eggs one at a time, mixing between each egg. Make sure to scrape the sides. Add the vanilla extract.
In a separate bowl mix the flour, soda, cinnamon, lavender, and salt together.
Mix the flour mixture and the sour cream into the creamed butter, mixing just until combined. Don’t overmix!
Add the blackberry preserves and mix gently just until combined.
Pour batter into the prepared bundt pan. It should not be more than ⅔ full. Bake for 15 minutes at 300° and then increase heat to 350° for an additional 40 to 50 minutes or until a toothpick inserted in the middle comes out clean.
Let cool for about 10-15 minutes and then remove from pan and place on a wire rack to cool completely.
Prepare the glaze
Once the cake is completely cool, heat the remaining blackberry preserves in a saucepan.
Add powdered sugar and stir until desired consistency. Drizzle on the cake and then add fresh blackberries or mint just before serving.
Glazed Blackberry Cake
- 1 cup softened butter
- 1 ¾ cups of granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon lavender buds grind with grinder or pestle and mortar
- 1 teaspoon salt
- ¾ cup sour cream
- 1 cup blackberry preserves
- ½ cup blackberry preserves seedless
- 1 ½ cups powdered sugar
- Preheat oven to 300°.
- Spray a 12 cup bundt pan with cooking spray and flour, or a non-stick baking spray that already has flour in it.
Make the cake
- Cream the butter and sugar with an electric mixer in a large bowl.
- Add the eggs one at a time, mixing between each egg. Make sure to scrape the sides. Add the vanilla extract.
- In a separate bowl mix the flour, soda, cinnamon, lavender, and salt together.
- Mix the flour mixture and the sour cream into the creamed butter, mixing just until combined. Don’t overmix!
- Add the blackberry preserves and mix gently just until combined.
- Pour batter into the prepared bundt pan. It should not be more than ⅔ full. Bake for 15 minutes at 300° and then increase heat to 350° for an additional 40 to 50 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool for about 10-15 minutes and then remove from pan and place on a wire rack to cool completely.
Prepare the glaze
- Once the cake is completely cool, heat the remaining blackberry preserves in a saucepan.
- Add powdered sugar and stir until desired consistency. Drizzle on the cake and then add fresh blackberries or mint just before serving.
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Blackberry Cake Serving Suggestions
Glazed Blackberry Cake is a delicious dessert that can be served on its own, but here are a few ideas of how to serve it!
- Fresh Berries: The cake already has blackberry preserves in it, but adding fresh blackberries or other berries on top of the glaze can elevate the presentation and flavor of the cake.
- Whipped Cream: A dollop of whipped cream on top of the cake can add a light and airy texture to each slice. It also complements the sweetness of the glaze and the tartness of the blackberries.
- Vanilla Ice Cream: For a more indulgent dessert, serve the cake with a scoop of vanilla ice cream. The creamy and cold texture of the ice cream pairs well with the rich cake.
SHOULD YOU LET A BUNDT CAKE COOL BEFORE FLIPPING IT?
Bundt cakes should always (unless otherwise specified) be allowed to cool in the pan for about 10-15 minutes. This allows the cake to naturally pull away from the sides as it cools making it more likely to come out of the pan in one solid piece instead of breaking. Letting the cake cool completely in the pan can lead to the overcooked cake as the pan will continue to finish the cooking process due to the heat.
TIPS FOR MAKING A CAKE IN A BUNDT PAN (AND GETTING THE BUNDT CAKE OUT OF THE PAN TOO!)
There is nothing worse than making a delicious bundt cake and then having it get stuck when you are trying to get it out of the pan! It may take a little bit of trial and error depending on which kind of Bundt pan you are using, but over the years I have learned a few tips that help make sure your cake comes out successfully!
–Use a quality non-stick pan like this one. They aren’t very expensive and the investment will be worth it when your cakes come out beautifully every time!
–Grease your pan! I know. You are wondering why you need to grease a non-stick pan because usually you don’t! In fact, most of your non-stick pans will tell you not to use cooking spray at all because it will build up on the pan and make it less effective over time. That is true, but you still need to grease the pan somehow or it will likely stick. I have a very nice non-stick Bundt pan and I was excited to try it out because I was told that nothing would stick to it and that it didn’t need to be greased at all. The cake was totally stuck in the pan when it was done baking!!!
- If you have a non-stick pan, grease it with melted shortening. I have had better luck with shortening than with butter. Just melt a little bit of shortening and then apply to the entire inside of the Bundt pan with a pastry brush.
- If you don’t have a non-stick pan, you can use this type of cooking spray – it works miraculously because there is flour mixed in with the spray. I have an older pan that is not non-stick and when I use this spray, my Bundt cakes come out perfectly every single time. If your pan is really old and the inside is really scratched up and your cakes keep sticking, it may be time to get a new pan!
- Also, make sure to grease your pan right before pouring the batter in. If you grease the pan too far ahead of time, the oil may drip down to the bottom of the pan, leaving the sides less coated.
CONVERTING A BUNDT CAKE INTO A REGULAR CAKE
You can use a regular 9X13 cake pan for this cake recipe, but I like to use a Bundt pan when making cake recipes because the presentation is a little bit fancier and you can make a cake look prettier without really having to decorate it at all. If you use a regular 9X13, make sure to reduce the cooking time to about 30 minutes.
Another way to make the cake recipe is to make the cake in two round 8-9″ pans. Just divide the batter evenly between the 2 pans and bake for about 20-25 minutes. You can add your favorite buttercream frosting in the middle of the cakes and then drizzle the blackberry glaze on top.
HOW TO STORE GLAZED BLACKBERRY CAKE
Leftover cake can be stored in an airtight container for 3 days at room temperature or up to 7 days in the refrigerator. You can also freeze slices by double wrapping in heavy plastic wrap and placing in a plastic storage bag. The cake can be frozen for up to 3 months.
Frequently Asked Questions
How do I make a Blackberry Glaze for cakes?
To make a Blackberry Glaze for cakes, combine seedless blackberry preserves with powdered sugar in a saucepan. Heat the mixture until it reaches the desired consistency, then drizzle it over the cake.
How do I properly cream butter and sugar for a cake batter?
To properly cream butter and sugar for a cake batter, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes 2-3 minutes on medium-high speed. Scrape down the sides of the bowl as needed.
What is the role of sour cream in a cake recipe?
Sour cream adds moisture and tanginess to cake batters. It also helps to activate the baking soda, which helps the cake rise.
What is the difference between all-purpose flour and self-rising flour?
All-purpose flour is a versatile flour that can be used in a variety of recipes, while self-rising flour is a flour that already contains baking powder and salt. Self-rising flour is typically used in recipes that require a leavening agent, such as biscuits, pancakes, and some cakes.
MORE DELICIOUS CAKE RECIPES:
- Key Lime Cake
- Blueberry Pound Cake
- Easy Pineapple Cake
- Banana Pound Cake
- Easy Lemon Cake
- Lemon Buttermilk Pound Cake
- Raspberry Jello Poke Cake
- Lemon Pound Cake Muffins
- Oatmeal Cake
- Buttery Blueberry Cake
- Caramel Apple Poke Cake
- Reeses Chocolate Dump Cake
- Apple Dump Cake
- Chocolate Chip Banana Cake
- Peaches and Cream Poke Cake
- Frosted Applesauce Cake
Delicious Blackberry Bundt Cake recipe made with blackberry preserves in the cake and the glaze. Simple cake packed with tons of blackberry flavor!