Canned Blackberry Cake
A moist, rich blackberry cake featuring tender layers infused with cocoa and sweet blackberries, perfect for berry lovers and ideal for casual gatherings or dessert tables.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in buttermilk with soda mixed in.
- Gradually blend in cocoa, salt, and flour, mixing well after each addition.
- Fold in canned blackberries gently.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. To enhance the cake’s texture, sift the flour before adding it to the batter. This cake is also delicious with a sprinkle of powdered sugar on top for a simple presentation.
Serving Suggestions
Serve the cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect treat for afternoon gatherings. For an extra touch, consider serving it alongside Aunt Jean's Apple Nut Coffee Cake to offer guests a variety of flavors.
Storage & Reheating
Store leftover Canned Blackberry Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm in an oven at 300°F (150°C) until heated through to maintain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Blackberry Cake contains roughly 260 calories, with 9g protein, 32g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (53% of the Daily Value), iron (34% of the Daily Value), and potassium (24% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 641mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blackberries instead of canned?
Yes, you can use fresh blackberries, but you may need to adjust the sugar slightly depending on their sweetness. Fresh berries can also add a different texture, so be gentle when folding them into the batter to prevent them from breaking apart.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will slightly change the flavor and texture, making the cake richer and adding a hint of coconut flavor if you use coconut oil.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).