This sweet cake is perfectly balanced with the slightly savory flavor of its caramel-cream cheese frosting.
Inspired by her Aunt Julie’s blackberry jam cake, Damaris Phillips created this showstopping version.
The caramel cream cheese frosting is slightly savory to balance out the sweetness of thisthree-layer cake.
Credit:Cindy Barr; Food Styling: Torie Cox
Spray 3 (9-inch) round cake pans with cooking spray; line bottoms with parchment paper.
Prepare the Cake Layers:Whisk together first 7 ingredients in a large bowl; set aside.
Change to paddle attachment.
Add oil, jam, and vanilla extract; beat until combined, 1 minute.
Add buttermilk; beat on low speed until just combined.
Add remaining flour mixture; beat on low speed until smooth and combined, about 30 seconds.
Fold in nuts and raisins; divide evenly among prepared pans.
Press gently on top of layers to flatten any doming; cool in pans 10 minutes.
Remove from pans to wire racks; cool completely, about 1 hour.
Add caramel topping; beat until smooth, 1 to 2 minutes.
With mixer running, slowly pour in cream and add salt.
Beat on medium speed until thick and smooth, 3 to 4 minutes.
(Mixture will look runny at first but will thicken as the cream is whipped.)
Transfer about two-thirds of the frosting to a piping bag.
Place 1 cake layer on a serving plate.
Repeat process with remaining layers.
Cover sides with remaining frosting.
(Drag the back of a spoon in a side-to-side motion across the frosting for a textured look.)
Garnish cake with nuts and blackberries.
