Decadent Blackberry Wine Cake
Indulge in this luscious Decadent Blackberry Wine Cake that combines the rich flavors of blackberry with the light, airy texture of a classic white cake. The cake is infused with a delightful blackberry wine and has a hint of fruity goodness from the Jell-O. This cake is perfect for family gatherings, holidays, or any special occasion, making it a sweet centerpiece that will impress your guests. The buttery glaze sinks deep into the cake while you wait, ensuring each slice is moist and flavorful. It’s no wonder my family devoured it in minutes! Get ready to create a memorable dessert that will leave everyone asking for seconds!
10-12 servings
Servings
N/A
Calories
9
Ingredients
Ingredients
Chopped nuts
1/2 cup (chopped (walnuts recommended))
White cake mix
18 ounces (dry mix)
Blackberry Jell-O
3 ounces (dry mix (can substitute with raspberry or black cherry))
Eggs
4 (large eggs)
Cooking oil
1/2 cup (vegetable or canola oil)
Blackberry wine
1 cup (for batter and 1/2 cup for glaze)
Powdered sugar
1 cup (for initial glaze)
Butter
1/2 cup (unsalted butter)
Powdered sugar
1-1/2 cups (to thicken remaining glaze (additional as needed))
Instructions
1
Preheat the oven to 325°F (163°C).
2
Grease and flour a 10-inch Bundt pan thoroughly. Evenly sprinkle the chopped nuts on the bottom of the pan.
3
In a large mixing bowl, combine the white cake mix and blackberry Jell-O powder, mixing well to combine.
4
Add the eggs, cooking oil, and blackberry wine to the dry ingredients. Using a hand or stand mixer, beat on low speed until just moistened.
5
Increase the mixer speed to medium and beat for an additional 2 minutes, ensuring to scrape down the sides of the bowl to incorporate all ingredients.
6
Carefully pour the batter into the prepared Bundt pan, spreading it evenly.
7
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
8
While the cake is baking, prepare the glaze by combining 1 cup of powdered sugar, 1/2 cup of blackberry wine, and 1/2 cup of butter in a saucepan. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Allow to simmer for 2-3 minutes until slightly thickened.
9
Once the cake has finished baking, remove it from the oven and pour half of the warm glaze over the cake while it is still in the Bundt pan.
10
Let the cake sit in the pan for 30 minutes to absorb the glaze.
11
After 30 minutes, carefully turn the cake out onto a wire rack to cool completely.
12
To thicken the remaining half of the glaze, gradually add powdered sugar until you reach your desired consistency. Pour the thickened glaze over the cooled cake before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Blackberry Wine Cake?
It is a moist, airy Bundt cake flavored with blackberry wine and blackberry Jell-O, topped with a buttery wine glaze.
What type of cake mix is required?
The recipe calls for one 18-ounce package of dry white cake mix.
What can I substitute for blackberry Jell-O?
You can use raspberry or black cherry Jell-O as a substitute.
What size pan should I use?
A 10-inch Bundt pan is recommended for this recipe.
At what temperature should I bake the cake?
The cake should be baked in a preheated oven at 325°F (163°C).
How many servings does this cake provide?
This recipe makes approximately 10 to 12 servings.
How many eggs are needed?
You will need 4 large eggs for the batter.
What kind of nuts should I use?
The recipe recommends 1/2 cup of chopped walnuts.
When do I add the nuts to the pan?
Sprinkle the chopped nuts evenly on the bottom of the greased and floured Bundt pan before adding the batter.
How much blackberry wine is used in the batter?
One cup of blackberry wine is used in the cake batter.
How long does the cake need to bake?
Bake the cake for 45 to 50 minutes.
How do I test if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is finished baking.
What ingredients are in the initial glaze?
The initial glaze consists of 1 cup of powdered sugar, 1/2 cup of blackberry wine, and 1/2 cup of butter.
How is the glaze prepared?
Combine the ingredients in a saucepan, bring to a boil while stirring, and simmer for 2 to 3 minutes until thickened.
When should I pour the glaze over the cake?
Pour half of the warm glaze over the cake immediately after removing it from the oven while it is still in the pan.
How long should the cake sit in the pan after glazing?
Let the cake sit in the pan for 30 minutes to allow the glaze to absorb.
How do I finish the second half of the glaze?
Gradually add about 1-1/2 cups of powdered sugar to the remaining glaze until it reaches your desired thickness.
What kind of oil is best for this recipe?
Vegetable or canola oil is recommended.
Should I use salted or unsalted butter?
The recipe specifies unsalted butter for the glaze.
How long do I beat the batter?
Beat on low until moistened, then increase to medium speed for an additional 2 minutes.
Is it necessary to grease and flour the pan?
Yes, grease and flour the pan thoroughly to prevent sticking and ensure the nuts stay in place.
What is the texture of the cake?
The cake has a light, airy texture with a very moist crumb from the glaze infusion.
Can I use a stand mixer?
Yes, you can use either a hand mixer or a stand mixer.
How much powdered sugar is used in total?
Approximately 2-1/2 cups are used between the initial glaze and the final thickening process.
When do I flip the cake out of the pan?
Turn the cake out onto a wire rack after it has rested and absorbed the glaze for 30 minutes.
Can this cake be made for holidays?
Yes, its unique flavor and attractive Bundt shape make it a great centerpiece for holidays and special occasions.
Does the cake contain alcohol?
Yes, it contains blackberry wine, though much of the alcohol content cooks off during the baking and boiling processes.
Should I scrape the bowl while mixing?
Yes, ensure you scrape down the sides of the bowl to incorporate all dry ingredients into the batter.
How do I ensure the final glaze looks good?
Pour the thickened second half of the glaze over the cake only after it has cooled completely.
What makes this cake moist?
The combination of cooking oil, wine, and the process of pouring warm glaze over the cake while it is still in the pan ensures maximum moisture.