Sweet, tangy, moist and utterly delicious — this blackberry wine cake is destined to become one of your favorite easy desserts. The cake is simple to make, packed with flavor from blackberry jello and wine, and so moist that guests will be asking for the recipe.
Blackberry Wine Cake
This recipe is incredibly straightforward. Mix a few pantry staples, bake in a bundt pan, and finish with a sweet wine syrup that soaks into the cake for added moisture and flavor. It’s great served plain, dusted with powdered sugar, or topped with your favorite glaze.
Here’s What You’ll Need
- White cake mix
- Blackberry jello (raspberry or blueberry work as substitutes)
- 3 large eggs
- Vegetable oil (canola or other neutral oil)
- Blackberry wine (Manischewitz or a sweet white like Moscato)
- Powdered sugar
Here’s How You Do It
- Preheat oven to 350°F. Prepare and grease a bundt pan well with butter and flour or nonstick baking spray.
- In a medium bowl, combine the cake mix, blackberry jello, eggs, oil, and 3/4 cup blackberry wine. Stir with a spatula, then whisk briefly to smooth out lumps.
- Pour batter into the prepared bundt pan and bake on the center rack for about 40–55 minutes, or until a cake tester comes out clean.
- Let the cake cool until you can comfortably touch the pan. Run a butter knife along the pan ridges, invert onto a rimmed plate, and gently tap to release the cake.
- Use the handle of a wooden spoon to poke holes all over the cake so the syrup can be absorbed.
- While the cake bakes, make the syrup: in a medium saucepan over medium heat, stir 1/2 cup blackberry wine with 1 1/2 cups powdered sugar until the mixture clears and thickens slightly (about 5 minutes). Let cool slightly.
- Pour the cooled syrup into a measuring cup and carefully fill each hole with syrup, rotating the cake as you go until the syrup is used up.
- Finish by sprinkling the top with powdered sugar, or add a glaze if you prefer. Chill or serve at room temperature.
Frequently Asked Questions (FAQs)
Stored covered in the refrigerator, the cake will keep up to 5 days.
Yes. Wrap well and freeze; thaw in the refrigerator before serving.
Special Equipment
No special equipment is required, but the recipe is easiest with a bundt pan, a glass measuring cup for pouring the syrup, and a rubber spatula for mixing.
Substitutions
If you need alternatives, here are some reliable swaps:
Cake Mix
- Yellow cake mix
- Golden cake mix
Blackberry Jello
- Raspberry jello
- Blueberry jello
Vegetable Oil
- Canola oil
- Melted shortening
- Peanut, sunflower, or safflower oil
- Do not substitute olive oil — its flavor is too strong for this cake.
Blackberry Wine
- Manischewitz wine
- Sweet white wine such as Moscato
Powdered Sugar
- Granulated sugar (use an equal amount, but it will change texture)
- Light or dark corn syrup (Karo) can be used — cook the wine down first, then add the syrup and warm together to combine.
Tips and Tricks
- Use a smaller bundt pan (a 9″ pan yields a shorter cake; use an 8″ or smaller pan for a taller cake).
- Grease and flour the pan thoroughly or use a reliable nonstick spray so the cake releases easily.
- When making the syrup, it may take several minutes for the liquid to clear and thicken; cook gently for about 5 minutes and remove from heat to check clarity.
- Let the cake cool slightly before inverting to prevent it from breaking. A firm but gentle tap usually releases the cake cleanly.
- Pour syrup from a glass measure for the best control when filling the holes in the cake.
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Blackberry Wine Cake
Sweet, moist and so easy. This blackberry wine cake will be requested again and again.
Ingredients
For the Cake
- 1 box white cake mix
- 3.5 oz blackberry jello mix
- 3 large eggs
- 1/2 cup oil
- 3/4 cup blackberry wine
For the Syrup
- 1 1/2 cups powdered sugar
- 1/2 cup blackberry wine
Instructions
For the Cake
- Preheat oven to 350°F. Grease and flour a bundt pan well.
- In a medium bowl, mix cake mix, blackberry jello, eggs, oil and 3/4 cup wine. Stir until smooth.
- Pour batter into the prepared pan and bake 40–55 minutes, or until a tester is clean.
- Cool until the pan can be handled, loosen edges with a butter knife, invert and release the cake onto a rimmed plate.
- Poke holes in the cake with the handle of a wooden spoon.
For the Syrup
- In a saucepan over medium heat, stir 1/2 cup wine with 1 1/2 cups powdered sugar until the mixture becomes translucent and slightly thickened (about 5 minutes). Let cool a bit.
- Pour the syrup into a measuring cup and carefully fill each hole in the cake, rotating as needed until the syrup is used.
To Complete the Cake
- Sprinkle the top with powdered sugar or add a glaze if desired.
Notes
- Use a smaller bundt pan for a shorter cake (9″ works well). For a taller cake, choose an 8″ or smaller pan.
- Ensure the pan is well greased and in good nonstick condition to prevent sticking.
- When making the syrup, cook until clear and slightly thickened; you may need to remove it from the heat to check clarity.
- Pour syrup from a glass measure for easier, controlled filling of the holes.
A Verse to Share
“Why does he act like he doesn’t even have a mother,” a friend asked about someone in the public eye who works to suppress women’s rights. “I don’t know,” I replied.
Ephesians 5:25
Husbands, love your wives, as Christ loved the church and gave himself up for her.