Hannah Dasher’s 8-Layer Jelly Cake Is Pure Southern Tradition on a Plate

Name: Hannah Dasher’s 8-Layer Jelly Cake Is Pure Southern Tradition on a Plate
Ingredients: 2 2 cups sugar; 1/3 cup butter-flavored Crisco, cut up; 5 Tbs. salted butter, softened, cut up; 2 large eggs plus 2 large egg whites, beaten together; 2 cups all-purpose flour, sifted, preferably White Lily; 2 tsp. baking powder; 1 tsp. cornstarch; 1 tsp. salt; 1/2 cup half-and-half; 1 tsp. butter flavoring; 1/2 tsp. vanilla extract; 1/2 cup sour cream; 1 1/2 (13 oz.) jars blackberry jelly; 1 1/4 cups salted butter, melted; Sweetened whipped cream and mint sprig

“Down South, cakeslikethis—stacked 8to14layershigh—were forspecial occasions,”saysHannah

By Editorial Staff

Comments

Hannah Dasher

Get ready for a slice of Southern tradition with Hannah Dasher’s stunning Jelly Cake! This impressive dessert features eight tender, buttery cake layers held together with a luscious blackberry jelly filling that cascades beautifully down the sides. It’s easier than it looks and absolutely unforgettable. Topped with sweetened whipped cream and fresh mint, this show-stopper is perfect for celebrations or anytime you want to bring a little Southern charm to your table. Pure deliciousness in every forkful!

For more delicious recipes from Hannah, check out her new cookbook Stand By Your Pan: 100 Easy & Affordable Comfort Food Recipes So Good They’ll Hurt People’s Feelin’s.

Ingredients

2 2 cups sugar
1/3 cup butter-flavored Crisco, cut up
5 Tbs. salted butter, softened, cut up
2 large eggs plus 2 large egg whites, beaten together
2 cups all-purpose flour, sifted, preferably White Lily
2 tsp. baking powder
1 tsp. cornstarch
1 tsp. salt
1/2 cup half-and-half
1 tsp. butter flavoring
1/2 tsp. vanilla extract
1/2 cup sour cream
1 1/2 (13 oz.) jars blackberry jelly
1 1/4 cups salted butter, melted
Sweetened whipped cream and mint sprig

Instructions

Make cake: Heat oven to 350°F. Liberally butter and flour 8 (8-inch) cake pans. Tap out excess flour (Hannah suggests using disposable pans). In large bowl, cream together sugar, Crisco and butter with a mixer until fluffy, 3 min. Add eggs and whites. Mix well. In separate bowl, sift together flour, baking powder, cornstarch and salt. Add flour mixture to batter, along with half-and-half, butter flavoring and vanilla. Mix on medium speed, until batter is moistened, 15 sec. Scrape down sides of bowl. Mix just until batter is smooth, about 10 sec. more. Do not overmix. Fold in sour cream. Spoon batter evenly into 8 cake pans; batter will be thin; about 1/4" thick in each pan.

Bake cakes in multiple batches. Space cake pans evenly on racks (about two inches apart), and bake 5–6 min., or until cakes just shrink from sides of pans. Transfer pans to wire racks; cool 5–10 min. Run a knife around inside of each pan; unmold each layer onto racks. Cool until just warm.

In bowl, whisk jelly and butter until combined. Spread about 1/8 of filling over one layer, letting filling run down sides. Repeat with remaining layers. If layers slide, secure with wooden skewers and remove once filling sets. Let stand about 1 hr. Slice and serve with whipped cream and mint sprig. Store at room temp.

My Favorite Recipes

Conversation

All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.