Making this blackberry wine cake is simple. This delicacy is made by combining cake mix, blackberry wine, and gelatin that has been flavored with blackberries. It is then cooked in a Bundt pan.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 (3 ounce) package blackberry flavored Jell-O®
- 4 large eggs
- ½ cup vegetable oil
- 1 cup blackberry wine
- 1 ½ cups confectioners’ sugar
- ½ cup blackberry wine
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan, such as Bundt.
- 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 the prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean.
- Meanwhile, make glaze: In a small bowl, stir together confectioners’ sugar and 1/2 cup blackberry wine.
- Pour 1/2 of blackberry wine glaze over the 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.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 243 mg |
| Sugars | 34 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My family has been making this cake for years with our personal recipe. I just discovered It’s much like this one, but omit the oil and use 1/2 cup applesauce. I use two packages of any berry gelatin mix and the berry wine to match.
Easy & very moist !!! Love it!
My mother has made this since I was a kid—it is wonderful. I will not substitute any other gelatin though as I don’t think it tastes the same at all. Royal is the only brand that carries Blackberry Gelatin. The brand is hard to find in stores but I order it online about once a year and always have the blackberry gelatin on hand for this cake. Just a tip. ; )
I followed the suggestion of another reviewer and used a chocolate fudge cake mix. Used about half the amount of powdered sugar and had enough glaze but the cake was just a little dry so maybe more glaze would have made it more moist. I used Arbor Mist blackberry which is a carbonated drink but that’s the only blackberry flavor I found. Also used raspberry jell-o. I garnished with fresh blackberries and raspberries in the middle and around the edge. It was beautiful and delicious – just a little dry.
This is my husband’s new favorite cake! I used strawberry jello since our grocery stores don’t carry blackberry jello. The cake was gorgeous, moist, and delicious. After reading the reviews, I made only a half recipe of the glaze, and I am glad that I did that. This recipe is a keeper! I am going to go back for a second piece right now!
I did not care for this.
Absolutely delicious! Some people complained it was too sweet but that’s what cakes are for. I loved this and can’t wait to make it again!
Just made this cake today for a coworkers bday. It was a major hit! We actually really liked the icing despite some of the previous reviews
I have made this cake for years, except I have never made the glaze, I always frost with cream cheese icing. This is how my aunt always made this cake and it is very good.
pretty good cake. loved it actually. just a little to “winey” tasting, but over all, a great use of some left over black berry wine i had.
I use CHOCOLATE cake mix…yum! A few other minor differences (e.g. more oil). My neighbors liked this cake so much, one of them nicknamed it “God’s Donut”.
This cake was really good. I’ll be making this again since I don’t know what to do with the rest of the Manichewitz.
This was very good, but I cannot find blackberry gelatin anywhere. I ended up using black cherry. No icing was needed. It was moist and kept well for several days. I plan to try it with strawberry wine and gelatin.
I loved the cake so much I am using for my WEDDING cake
EXCELLENT cake! I have also tried it with Strawberry and Raspberry wine and gelatins… they are excellent as well!
This was ammmmazing. I made it for a dinner party and it was devoured quickly. It did take me an hour to bake though (which easily could be my oven’s fault!), and the top (techinically the bottom) sunk a bit, not sure why. I used Wild Vines Blackberry Merlot, Jello’s Blackberry Fusion, and forgot-the-brand’s French Vanilla cake mix. The glaze is super sweet, but it’s made of wine and powdered sugar so that’s to be expected. I did take the cake out of the oven, cooled for 10 minutes, poked holes with chopstick, then poured half the glaze onto the cake, let it soak for 30 minutes, flipped over onto cake stand, and let it cool completely. Then once cooled I poured the remaining glaze ontop. This was really good and I’ve already bought the ingredients to make again tonight 🙂
This is the best cake I’ve made this year:). Actually, I’d have to go back a few years to a strawberry cake to even come close. Like Ali, I used Jello’s blackberry Fusion flavor. I uncharacteristically followed the recipe exactly, and look forward to making and serving it again.
The glaze is way to sweet for some of my family members. So now after I pour the glaze on I use a poker to make wholes so it goes down into the cake. They like it much better.
I have been making this recipe for years and used to think my grandmother invented it until I found a very old newspaper clipping with the recipe at her house. I have given blackberry wine cakes as gifts, served them at dinner parties and potlucks, and it is always remembered long afterward. A few notes to help those of you having trouble with the glaze. My version has a half cup of butter melted on the stove with the sugar and wine stirred in and boiled together for a few minutes. Then, while the cake is still in the pan, poke a thousand (or so) holes in the bottom with a fork or skewer and pour about two-thirds of the glaze over it. Allow the cake to soak up the glaze for 30 minutes before turning it out onto a cake plate. Then, reheat the remaining glaze and pour it over the top, for color. Allowing the glaze to soak in makes this cake so moist, you could literally leave it uncovered for days and it would not dry out. I have tried adding fresh blackberries to the glaze, and to be honest, it makes the cake look like a mess. If you really want the berries, I would suggest adding them around the base of the cake after you are completely finished, as a garnish. This is an especially good cake for folks who don’t like icing. Don’t be surprised when people cut 3″ wedges for themselves, or when you catch yourself having some for breakfast!
the hardest part was finding the wine. it was easy to make, very moist and absolutely delicious.
This cake was yummy. I didn’t change a thing the first time and it came out great. The 2nd time I used Raspberry gelatin and it was great too!