Best 5 Blackberry Wine Cake I Recipes

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Whether you're a seasoned baker or a novice in the kitchen, there's always something special about indulging in a delectable blackberry wine cake. Its moist, tender crumb, infused with the sweet and tangy flavor of blackberries and a hint of wine, creates a symphony of flavors that will tantalize your taste buds. As you embark on this culinary journey, let us guide you through the steps of creating the ultimate blackberry wine cake, ensuring that your culinary creation becomes a treasured recipe in your baking repertoire.

Here are our top 5 tried and tested recipes!

BLACKBERRY WINE CAKE



Blackberry Wine Cake image

I made this recipe a couple of months ago, and my whole family just devoured it. My mom said it was the best cake she had ever eaten. It's a little different than the other recipes for Blackberry Wine Cake that are posted here. I had misplaced the recipe after making it and hunted all over the 'net trying to find it again, with no luck. I finally found my copy today and I'm posting it so I never lose it again! The prep time includes the time to let the cake sit in the pan absorbing the glaze.

Provided by Dreamgoddess

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1/2 cup nuts, chopped (I used walnuts)
18 ounces white cake mix
3 ounces blackberry Jell-O (can use raspberry or black cherry)
4 eggs
1/2 cup cooking oil
1 cup blackberry wine (I used Mogan David)
1 cup powdered sugar
1/2 cup blackberry wine
1/2 cup butter
1 -1 1/2 cup powdered sugar (to thicken the glaze)

Steps:

  • Preheat the oven to 325 degrees.
  • Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
  • In a large bowl, combine the cake mix and gelatin.
  • Add the eggs, oil and wine.
  • At low speed, beat just until moistened.
  • Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
  • Pour in the Bundt pan and bake for 45-50 minutes.
  • Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
  • While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
  • Let the cake sit for 30 minutes to absorb the glaze.
  • Turn the cake out of the pan and completely cool.
  • Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.
  • (NOTE: I tried to put in just additional powdered sugar to thicken the glaze, but it wouldn't accept it without an amount. I'm guessing on the additional amount that I actually used. I think it was about an additional cup of powdered sugar to thicken the glaze to the consistency that I wanted. Of course, you can use the amount necessary to thicken to the consistency that you like).

Nutrition Facts : Calories 591.9, Fat 31.1, SaturatedFat 9.2, Cholesterol 98.8, Sodium 536.9, Carbohydrate 73.6, Fiber 1.1, Sugar 59.2, Protein 6.8

BLACKBERRY WINE-GLAZED CAKE



Blackberry Wine-Glazed Cake image

I got this recipe by Brenda McRae off the internet. I used Mogan David wine; the recipe indicates that Ms. McRae has tried several brands of wine. It is very moist, and the glaze makes it. I estimated the preparation time. Toni in Colorado

Provided by Toni in Colorado

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

18 ounces white cake mix (1 box)
3 ounces black cherry Jell-O (or blackberry jello)
4 eggs
1 cup vegetable oil
1 cup wine
2 cups powdered sugar, sifted
1/4 cup wine (to thin glaze, does not take much)

Steps:

  • Spray bake pan (I used a 9 x 13) with cooking spray.
  • Mix cake mix and jello.
  • Add eggs, oil and wine.
  • Beat at low, medium speed (as directed on cake mix box).
  • Bake at 350 degrees for 50-60 minutes.
  • Mix powdered sugar and enough wine to thin to spreading consistency.
  • Drizzle over cake.

BLACKBERRY WINE CAKE II



Blackberry Wine Cake II image

An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.

Provided by EYEPEAR

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry flavored Jell-O®
4 eggs
½ cup vegetable oil
1 cup blackberry wine
1 ½ cups confectioners' sugar
½ cup blackberry wine

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
  • To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 41.8 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 242.5 mg, Sugar 33.7 g

ST JAMES BLACKBERRY WINE CAKE RECIPE - (4.5/5)



St James Blackberry Wine Cake Recipe - (4.5/5) image

Provided by pthome

Number Of Ingredients 11

Cake Ingredients
1 cup St. James Winery Blackberry Wine
1/2 cup chopped pecans
1 (18.25-ounce) box white cake mix
1 (3-ounce) box berry flavored gelatin
1/2 cup vegetable oil
4 eggs
Glaze Ingredients
1/2 cup St. James Winery Blackberry Wine
1 cup powdered sugar
1/2 cup (1 stick butter)

Steps:

  • Cake Instructions Preheat oven to 375°F. Grease and flour a bundt pan. Sprinkle pecans in the bottom. In a large bowl, stir together cake mix and gelatin. Add eggs, oil, and 1 cup of wine. Blend thoroughly. Pour the batter into the prepared pan. Bake 50-60 minutes until cake tests done. Remove from oven; turn out onto wire rack to cool. Glaze Instructions While cake is baking, combine the powdered sugar, butter and 1/2 cup wine in a saucepan; bring to a boil. Remove from heat. Pour 1/2 the mixture over the warm cake; let set for 30 minutes. Pour remaining glaze (it will thicken slightly) over cake.

BLACKBERRY WINE CAKE I



Blackberry Wine Cake I image

When you are baking this cake, your house will smell so good!

Provided by Suzanne Stull

Categories     Coffee Cake From a Mix

Yield 14

Number Of Ingredients 8

1 (18.25 ounce) package white cake mix
1 (3 ounce) package blackberry Jell-O®
4 eggs
½ cup vegetable oil
1 ½ cups blackberry wine
½ cup chopped pecans
1 cup confectioners' sugar
½ cup butter, softened

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.
  • Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.
  • Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
  • To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 43.5 g, Cholesterol 70.6 mg, Fat 22.6 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.5 g, Sodium 323.8 mg, Sugar 33.9 g

Tips:

  • Fresh and ripe blackberries: For the best flavor, use fresh and ripe blackberries. Avoid berries that are bruised or moldy.
  • All-purpose flour: Make sure to use all-purpose flour, as other types of flour may not produce the same results. If you want to substitute another type of flour, make sure that it is a 1:1 all-purpose flour substitute.
  • Baking powder: Baking powder is an essential ingredient in this recipe, as it helps the cake to rise. Make sure that your baking powder is fresh and active. You can test this by adding a teaspoon of baking powder to a cup of hot water. If it bubbles, then it is still active.
  • Sugar: You can use either granulated sugar or brown sugar for this recipe. Both will produce a delicious cake, but brown sugar will give it a slightly richer flavor and texture.
  • Eggs: Make sure to use eggs that are at room temperature before adding them to the batter. This will help them to incorporate more easily and evenly into the batter.
  • Milk: It is best to use whole milk for this recipe, as it will give the cake a richer flavor and texture. However, you can substitute low-fat or skim milk if desired.
  • Blackberry wine: Use a high-quality blackberry wine for this recipe. A good choice is a semi-sweet or sweet blackberry wine.
  • Butter: It is important to use unsalted butter for this recipe, as salted butter can make the cake too salty. Make sure that the butter is softened to room temperature before adding it to the batter. This will help it to cream together with the sugar more easily.
  • Conclusion:

    This blackberry wine cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a slightly boozy taste from the blackberry wine. The glaze is the perfect finishing touch, adding a sweet and shiny coating to the cake.

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