Blackberry Wine Cake Recipe is a soft, tasty cake that combines blackberry wine and usually a gelatin mix to enhance its flavour and moist texture.
The rich taste and soft texture make it incredibly delicious. I made this recipe after being inspired by an old Southern cooking show where the cake looked vibrant and inviting.
Now, I will show up and guide you step by step to make this beautiful, wine-infused cake that brings a unique flavour to your dessert table.
About This Recipe
The main speciality of this Blackberry Wine Cake Recipe is the use of blackberry wine, which gives the cake a rich and fruity flavour.
Adding blackberry gelatin helps keep the cake moist and adds extra berry taste. This combination makes the cake tender and flavourful, offering a unique twist compared to regular cakes.
The balance of wine and gelatin creates a slightly sweet and tangy dessert that stands out for its distinct and delicious flavour.
How To Prepare Blackberry Wine Cake Recipe?
Recipe Overview
Preparation Time: 15 minutes
Baking Time: 45 minutes
Glaze Preparation & Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American (Southern-inspired)
Yield: Serves 12
Main Kitchen Utensils
- Bundt cake pan (10-inch)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Small saucepan (for glaze)
- Cooling rack
- Toothpick (for doneness test)
Ingredients
For The Cake:
- 1 box white cake mix
- 1 package blackberry-flavored gelatin (such as Jell-O)
- 4 large eggs
- ½ cup vegetable oil
- 1 cup blackberry wine
- ½ cup chopped nuts (such as pecans or walnuts)
For The Glaze:
- 1½ cups powdered (confectioners’) sugar
- ½ cup blackberry wine
- ½ cup (1 stick) butter
How To Make The Cake?
1. Get The Oven And Pan Ready
Start by heating your oven to 325°F (163°C). While that’s warming up, grease and flour a 10-inch Bundt pan. You can also use a baking spray that has flour in it for easier cleanup.
2. Make The Batter
Grab a big mixing bowl and add the following: One box of white cake mix, One package of blackberry-flavoured gelatin, Four eggs, ½ cup of vegetable oil, ¾ cup of blackberry wine Mix everything with an electric mixer on medium speed for about 2–3 minutes, until the batter is nice and smooth. Fold in some chopped nuts if you’d like a little crunch.
3. Time To Bake
Pour the batter into your prepared Bundt pan. Place it in the oven and bake for 45 to 50 minutes, or until a toothpick poked in the center comes out clean.
4. Let It Cool
Once it’s out of the oven, let the cake rest in the pan for about 10 minutes. Then carefully turn it out onto a wire rack or serving plate and let it cool completely.
5. Make The Glaze
In a small saucepan over medium heat, melt a bit of butter and stir in a splash of blackberry wine. Once that’s warm (but not boiling), whisk in powdered sugar until it’s smooth. Let it simmer gently for 2–3 minutes while stirring constantly. Don’t let it burn.
6. Add The Glaze
While the cake is still slightly warm, slowly pour the glaze over the top so it soaks in nicely. Let the glaze set for at least 15 minutes before slicing and serving.
Nutrition Facts Of Blackberry Wine Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 380 |
| Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 65mg |
| Carbohydrates | 50g |
| Sugar | 35g |
| Protein | 3g |
| Sodium | 280mg |
Hot Tips Blackberry Wine Cake Recipe
➢ Use a good-quality blackberry wine to enhance the cake’s flavor depth.
➢ Make sure to grease and flour the Bundt pan well to prevent sticking.
➢ Beat the batter thoroughly for a smooth, even texture.
➢ Allow the cake to cool slightly before glazing so the glaze soaks in without melting away.
➢ Chop nuts finely to distribute evenly and add a nice crunch without overpowering the cake.
Amazing Serving Ideas
1. Serve warm with a scoop of vanilla ice cream for a creamy contrast.
2. Drizzle extra blackberry wine glaze on top for added sweetness and shine.
3. Pair with fresh blackberries and a dollop of whipped cream for a fresh touch.
4. Dust lightly with powdered sugar for an elegant presentation.
5. Serve alongside a glass of chilled blackberry wine to complement the cake’s flavors.
Healthy Nutrition Benefits
Blackberry Wine Cake offers antioxidants from the blackberries and wine, which help fight free radicals. It provides some vitamins, especially vitamin C, supporting the immune system.
The nuts add healthy fats and protein that contribute to heart health and muscle repair. This cake also contains fiber, aiding digestion and promoting a healthy gut.
The use of wine in moderation can improve circulation and add beneficial compounds that support overall wellness.
Why We Love This Blackberry Wine Cake Recipe?
This Blackberry Wine Cake Recipe is loved for its rich, fruity flavor and moist, tender texture. The blackberry wine adds a distinct depth that makes the cake stand out.
The addition of gelatin enhances the berry flavour and keeps the cake soft. It offers a wonderful balance of sweetness and tang, making each bite enjoyable.
The Blackberry Wine Cake Recipe is simple to follow, resulting in a delightful dessert that consistently brings satisfaction and warmth to those who enjoy it.
How To Store Leftovers Blackberry Wine Cake Recipe?
Leftover Blackberry Wine Cake Recipe should be stored in an airtight container to maintain freshness and moisture.
Keep the Blackberry Wine Cake Recipe at room temperature if it will be eaten within two days. For longer storage, place it in the refrigerator, which helps preserve the glaze and texture for up to a week.
Before serving, allow the cake to come to room temperature for the best flavour and softness. Avoid freezing, as this may alter the cake’s delicate texture and glaze consistency.
Frequently Asked Questions
Can I Use Fresh Blackberries Instead Of Blackberry Gelatin?
You can, but fresh blackberries will change the texture and moisture of the cake. If you use fresh berries, consider adding a little extra flour or adjusting the liquid to keep the batter balanced.
What Kind Of Wine Works Best For This Cake?
A fruity, slightly sweet blackberry wine works best, but you can also experiment with other berry wines or even a mild red wine. Avoid anything too dry or tannic, as it might make the cake bitter.
Can I Make This Cake Gluten-Free?
Yes! Use a gluten-free white cake mix and make sure your gelatin and other ingredients are gluten-free. The texture might be a bit different but still delicious.
Can I Substitute The Nuts Or Leave Them Out?
Definitely! Nuts add a nice crunch, but if you’re allergic or prefer not to use them, just leave them out or swap for seeds like pumpkin or sunflower seeds for a different texture.
Conclusion
This easy and delicious Blackberry Wine Cake Recipe was a real success, and I truly enjoyed making it. The flavors came together beautifully, creating a moist and flavorful dessert that anyone can enjoy.
I hope this recipe inspires you to try it yourself because it’s simple to prepare and sure to impress. I can’t wait for you to make it soon please let me know how delicious it turns out after you bake it!
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Blackberry Wine Cake Recipe
Equipment
- Bundt cake pan (10-inch)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Small saucepan (for glaze)
- Cooling rack
- Toothpick (for doneness test)
Ingredients
For The Cake:
- 1 box white cake mix
- 1 package blackberry-flavored gelatin such as Jell-O
- 4 large eggs
- ½ cup vegetable oil
- 1 cup blackberry wine
- ½ cup chopped nuts such as pecans or walnuts
For The Glaze:
- 1½ cups powdered confectioners’ sugar
- ½ cup blackberry wine
- ½ cup 1 stick butter
Instructions
Get The Oven And Pan Ready
- Start by heating your oven to 325°F (163°C). While that’s warming up, grease and flour a 10-inch Bundt pan. You can also use a baking spray that has flour in it for easier cleanup.
Make The Batter
- Grab a big mixing bowl and add the following: One box of white cake mix, One package of blackberry-flavoured gelatin, Four eggs, ½ cup of vegetable oil, ¾ cup of blackberry wine Mix everything with an electric mixer on medium speed for about 2–3 minutes, until the batter is nice and smooth. Fold in some chopped nuts if you’d like a little crunch.
Time To Bake
- Pour the batter into your prepared Bundt pan. Place it in the oven and bake for 45 to 50 minutes, or until a toothpick poked in the center comes out clean.
Let It Cool
- Once it’s out of the oven, let the cake rest in the pan for about 10 minutes. Then carefully turn it out onto a wire rack or serving plate and let it cool completely.
Make The Glaze
- In a small saucepan over medium heat, melt a bit of butter and stir in a splash of blackberry wine. Once that’s warm (but not boiling), whisk in powdered sugar until it’s smooth. Let it simmer gently for 2–3 minutes while stirring constantly. Don’t let it burn.
Add The Glaze
- While the cake is still slightly warm, slowly pour the glaze over the top so it soaks in nicely. Let the glaze set for at least 15 minutes before slicing and serving.
Notes
Nutrition Facts
Calories: 380 | Fat: 18g | Saturated Fat: 6g | Cholesterol: 65mg | Carbohydrates: 50g | Sugar: 35g | Protein: 3g | Sodium: 280mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”