Sweet, tangy, moist and oh so delicious! This sticky heavenly blackberry wine cake will be on your “go to” list for easy delicious cakes from now on!
Blackberry Wine Cake
Contents
show
It’s so simple that you won’t even believe it! Take this Blackberry Wine Cake to a pot luck dinner and everyone will be begging you for the recipe!
Who doesn’t love that?
Tastes great just “plain” with the liquid gold in the recipe, or you could make this cake glaze recipe and dress it up a bit, it’s up to you!
This cake reminds me a bit of my pumpkin praline cake or the banana pudding poke cake! Keep reading and you’ll see why. You might even have seen this cake called Manischewitz Blackberry Wine Cake
For a fast recipe, try one cup cobblerOne Cup Cobbler Recipe!
Here’s What You’ll Need
- White Cake Mix
- Blackberry jello (raspberry works too)
- 3 eggs
- vegetable oil
- Blackberry wine
- powdered sugar
Here’s How You Do It
- Mix the basic ingredients together and pour into a prepared bundt and bake.
- When cooling, gently poke holes in the cake and pour in the syrup you make with wine and powdered sugar.
- Allow to cool completely and apply icing if you prefer.
Frequently Asked Questions (FAQ’s)
How Long Does This Cake Last?
This cake will last up to 5 days refrigerated and covered.
Can I Freeze This Cake?
Yes, it freezes well.
Special Equipment For This Recipe
No real special equipment is needed for this recipe, but it is made easier by using some of the following (If you click the photo, you will be taken over to Amazon where I am an affiliate. I do receive a commission if you purchase through this link, so thank you. My commission does not affect your price, however. All proceeds go to support this website and our tithe):
Smaller Bundt
Glass Measure
Rubber Spatula
Substitutions
What if I need to make substitutions? Sometimes we can’t find everything in the stores and need a helping hand.
Cake Mix
- Yellow Cake Mix
- Golden Cake Mix
Blackberry Jello
- Raspberry Jello
- Blueberry Jello
Vegetable Oil
- Canola Oil
- Melted Crisco Shortening
- Peanut Oil
- Sunflower or Safflower Oil
- **This is not a recipe to substitute Olive Oil
Blackberry Wine
- Manischewitz wine
- Sweet White Wine like Moscato will work
Powdered Sugar
- Granulated Sugar in an equal amount will work
- 1 Cup Karo (light or dark) will also work but will be thickened already, so, heat the wine and cook it down first and then add the karo and warm it all through.
Tips and Tricks
- Choose a smaller bundt for this recipe, I use a 9″ pan and it makes for a shorter cake. If you prefer a taller cake then go with an 8″ pan or smaller.
- Be SURE to use bakers secret and/or butter and flour your pan well. Also be sure that your bundt is in good shape with an intact non stick coating.
- See the substitutions as listed above in case the store does not have something you are looking for.
- When making the syrup, don’t be surprised that it takes a few minutes for the liquid to clear. Cook for about 5 minutes. You’ll notice that it becomes thicker and more like syrup. You may have to remove the pan from the heat and let the simmering stop to see if it has cleared or not.
- Allow the cake to cool a bit, then use a butter knife to loosen the edges of the cake from the pan. Invert the pan and gently but firmly tap the edges of the pan to get the cake to release.
- Pour the syrup into a glass measure to make pouring it into the holes you poke much easier. Fill each hold with syrup.
Watch Me Make This Recipe
Would You Give Me a Hand Please?
Please leave a 5 STAR comment in the comment section below. This helps others to find the recipes at Loaves and Dishes. Thank you!
Blackberry Wine Cake
Sweet, Moist and Oh SO EASY! This blackberry wine cake will be requested every time you go anywhere!
Print
Pin
Save
Rate
Servings: 8 servings
Calories: 557kcal
Ingredients
For the Cake
- 1 white cake mix
- 3.5 oz blackberry jello
- 3 large eggs
- 1/2 cup oil
- 3/4 cup blackberry wine
For the Syrup
- 1 1/2 cup powdered sugar
- 1/2 cup blackberry wine
Instructions
For the Cake
- Preheat the oven to 350. Prepare the bundt pan with butter and flour and/or bakers secret spray. Coat very well and set aside.
- In a medium sized bowl, mix together the white cake mix, blackberry jello, 3 eggs, oil and 3/4 Cup Blackberry wine. Use a spatula to start mixing and when generally mixed, begin to whisk to remove most of the lumps.
- Pour into the prepared bundt pan and place into the warmed oven on the center rack in the middle of the oven. Bake for 40-55 minutes until cake tester comes out clean.
- Remove from the oven and allow to cool until you can touch the sides of the bundt pan with your bare hands comfortably.
- Use a butter knife and run down the ridges on the bundt pan to loosen the cake. Gently turn the pan over and give the bottom a firm but gentle tap with the heel of your hand. This should allow the cake to remove from the pan easily. Place onto a rimmed cake plate.
- Use the handle of a wooden spoon and gently poke holes in the cake. Proceed to the instructions for applying the syrup.
For the Syrup
- While the cake is baking, in a medium sauce pan on the stove top over medium heat, add 1/2 cup wine and 1 1/2 cups powdered sugar and begin stirring. Continue stirring constantly until the wine mixture becomes translucent and thickened.
- Allow the syrup to cool while the cake finishes baking.
- Pour the syrup into a liquid measure OR plan to pour directly from the sauce pan, but plan to use great care.
- Pour the syrup into the holes that you have made in the cake. Rotate holes until each hole has some syrup and until the syrup is gone.
To Complete the Cake
- Sprinkle the top of the cake with powdered sugar.
Notes
- Choose a smaller bundt pan for this recipe, I use a 9″ pan and it makes for a shorter cake. If you prefer a taller cake then go with an 8″ pan or smaller.
- Be SURE to use bakers secret and/or butter and flour your pan well. Also be sure that your bundt pan is in good shape with an intact non stick coating.
- See the substitutions as listed above in case the store does not have something you are looking for.
- When making the syrup, don’t be surprised that it takes a few minutes for the liquid to clear. Cook for about 5 minutes. You’ll notice that it becomes thicker and more like syrup. You may have to remove the pan from the heat and let the simmering stop to see if it has cleared or not.
- Allow the cake to cool a bit, then use a butter knife to loosen the edges of the cake from the pan. Invert the pan and gently but firmly tap the edges of the pan to get the cake to release.
- Pour the syrup into a glass measure to make pouring it into the holes you poke much easier. Fill each hold with syrup.
- Choose a smaller bundt pan for this recipe, I use a 9″ pan and it makes for a shorter cake. If you prefer a taller cake then go with an 8″ pan or smaller.
- Be SURE to use bakers secret and/or butter and flour your pan well. Also be sure that your bundt pan is in good shape with an intact non stick coating.
- See the substitutions as listed above in case the store does not have something you are looking for.
- When making the syrup, don’t be surprised that it takes a few minutes for the liquid to clear. Cook for about 5 minutes. You’ll notice that it becomes thicker and more like syrup. You may have to remove the pan from the heat and let the simmering stop to see if it has cleared or not.
- Allow the cake to cool a bit, then use a butter knife to loosen the edges of the cake from the pan. Invert the pan and gently but firmly tap the edges of the pan to get the cake to release.
- Pour the syrup into a glass measure to make pouring it into the holes you poke much easier. Fill each hole with syrup
- Yellow Cake Mix
- Golden Cake Mix
- Raspberry Jello
- Blueberry Jello
- Canola Oil
- Melted Crisco Shortening
- Peanut Oil
- Sunflower or Safflower Oil **** DO NOT SUBSTITUTE OLIVE OIL
- Manischewitz wine
- Sweet White Wine like Moscato will work
- Granulated Sugar in an equal amount
- 1 Cup Karo (light or dark) will also work but will already be thickened, so cook the wine down first and then add the karo and heat together.
Nutrition
Nutrition Facts
Blackberry Wine Cake
Amount Per Serving
Calories 557
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g15%
Trans Fat 0.3g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 70mg23%
Sodium 535mg22%
Potassium 104mg3%
Carbohydrates 87g29%
Fiber 1g4%
Sugar 60g67%
Protein 6g12%
Vitamin A 101IU2%
Calcium 156mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!
“Why does he act like he doesn’t even have a mother”, a friend asked of me about someone else in reference to someone on the national scene who works to suppress the rights of women. “I don’t know” is all I could respond.
Ephesians 5:25
Husbands, love your wives, as Christ loved the church and gave himself up for her
Wendi
Friday 20th of October 2023
aggregate ratings test
Stephanie
Friday 21st of July 2023
I have cherry and black cherry Jell-O. Would that work here?
Wendi Spraker
Monday 24th of July 2023
I believe it would!
Doris
Wednesday 1st of February 2023
Hi … I tried the Blackberry Wine Cake and in sunk in the middle… What did I do wrong ?? Frustrated….
Thanks !!
Wendi Spraker
Tuesday 7th of February 2023
Hi Doris, No real idea what might have happened?