June 10, 2022| By

Strawberry Jam Cake

Prep Time: 20 mins
Cook Time: 40 mins
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A subtly spiced cake filled with strawberry jam and frosted with an unforgettable brown sugar buttercream. This rich Jam Cake recipe is melt in your mouth delicious and easy to make.

Love strawberries, try this strawberry crunch cake and make it with the yummy strawberry shortcake crumbles!

Jam Cake on a cake stand topped with strawberries

This Jam Cake recipe from Toni Tipton-Martin's Cookbook, Jubilee to celebrate the upcoming Juneteenth holiday! This year, I am celebrating Juneteenth with 18 other Black culinary creators (link can be found at the bottom of the page for a full list this year's participants). We are honoring 19 Black American cookbook authors by recreating their recipes, amplifying their work, and sharing our connections to Freedom Day.

Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US announced in 1865. Share these recipes with your family and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2022 on Instagram.

juneteenth cookout banner
photo of Jubilee cookbook with slices of cake around it

If you've ever been afraid to bake a cake, fret not. This southern-style recipe is so simple (and SO good). It consists of a strawberry jam filling, a really simple but moist two layer cake (which can easily be baked as one layer), and that brown sugar frosting - it had me licking the bowl!

If you love strawberries, you've got to try this strawberry bread and these strawberry macarons! You should also give this Red Velvet Bundt Cake a try for your Juneteenth celebrations!

ingredients to make jam cake

Ingredients

You'll simply need a few basic pantry staple ingredients.

Flour, baking powder, and salt - to provide life and structure to the cake

Cinnamon, Allspice, Nutmeg - these spices pair perfectly with the jam. It's a subtle flavor but such a delicious pairing

Eggs - binding agent and to add moisture

Sugar - for sweetness to pair perfectly with the strawberry jam!

Milk - to hydrate the batter and make the cake light and airy

Vanilla Extract - for flavor!

Butter - what's a recipe without butter?!

Strawberry Jam or Preserves - I love them both so use what you have! This is for the strawberry jam cake filling

strawberry jam cake on a cake stand with cake slices on a plate

How to Make Jam Cake

  • Mix together the dry ingredients - flour, baking powder, salt, and spices.
whisking together dry ingredients to prepare cake batter
  • In a separate bowl, cream the butter until light and fluffy, then add sugar, eggs (one at a time), and vanilla extract.
  • Alternate adding ½ of the dry ingredients and mixing together and then ½ adding milk. Add remaining amounts.
butter and sugar creamed together in a mixing bowl
  • Pour equal amounts of batter into 9 inch baking pans. Bake for 35-40 minutes, until a toothpick comes out clean and allow cakes to cool completely on a cooling rack or plate.

Now make the brown sugar buttercream.

  • Melt butter in a sauce pan and add brown sugar and milk. Bring to a boil and boil for 2 minutes, until mixture becomes syrupy, almost like caramel.
  • Pour into a large mixing bowl and add powdered sugar and whisk until the buttercream thickens and cools - about 5-8 minutes. (TIP: you can use a hand mixer on low heat and as the buttercream cools, you can gradually increase the speed so as to not splatter the buttercream everywhere!)

Once the cake has cooled, place the first layer on a cake stand. Use a piping bag (or ziploc bag) to pipe the buttercream frosting around the perimeter or the cake. Pour the strawberry jam in the middle to make the strawberry cake filling and place the second layer on top.

layer cake with icing and strawberry jam

Ice the cake as per normal and top with fresh strawberries! Enjoy!

Helpful Tools!

There are a couple of tools to make assembling this cake super easy! I recommend using a hand mixer or stand mixer (with the paddle attachment). Also, I recommend using:

  • a flat spatula/frosting spatula to assist with icing the cake (you can also use a butter knife)
  • 9 inch baking pans
  • Piping bags or ziploc bags to pipe the icing on the perimeter or the first layer of the cake
  • Use a kitchen scale to measure the flour properly.
a piece of cake on a plate with the jam cake on a cake stand behind it

Tips

  • Measure your flour correctly! Flour scooped right out of the bag can typically be more because the flour is compressed. Fluff up the flour and spoon it into the measuring cup or use a kitchen scale to measure the flour for a more accurate measurement.
  • You can also use blackberry jam or even blueberry jam - the options are limitless!
  • If you'd like to add nuts, I recommend adding either walnuts or sliced almonds for a nice crunch!
  • Ensure butter is at room temperature! This makes sure that the cake's texture is fluffy and moist. Using cold ingredients can lead to a dense cake.
  • PRO Tip: I ALWAYS use nonstick baking spray to prevent the cake from sticking to the pan. It works like a champ every. single. time.
jam cake on a cake stand with strawberries

A Love Letter

Jubilee is a celebration of culture and foods and how they intersect in taste, flavor, joy, and love. From the beautiful dishes to delectable baked goods, I've made my fair share of recipes from this book, and would be remiss not to celebrate this treasury of food for Juneteenth. This book embodies freedom through culinary expression and is the perfect culmination of recipes to rejoice! Thank you!

More Cake Recipes!

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

Jam Cake on a cake stand topped with strawberries

Strawberry Jam Cake

Easy to make Jam Cake filled with Strawberry Jams and topped with a delicious brown sugar frosting.
Serving: 12 slices
Prep Time: 20 mins
Cook Time: 40 mins
Cooling Time 30 mins
Total Time: 1 hr 30 mins
Calories: 743kcal

Equipment

  • 2 9 inch cake pans
  • 1 Piping Bag or Ziploc Bag
  • Flat Spatula optional

Ingredients

  • 3 cup All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • ¼ tsp Allspice
  • 1 cup Salted Butter room temperature
  • 1 ¼ cup Sugar
  • 4 large Eggs room temperature
  • 1 cup Whole Milk
  • 1 tbsp Vanilla Extract
  • 1 cup Strawberry Jam or Preserves

Brown Sugar Buttercream

  • 12 tbsps Butter room temperature
  • 1 cup Brown Sugar
  • ½ cup Whole Milk
  • 3 cups Powdered Sugar
  • ½ tsp Salt
  • 2 tsps Vanilla Extract

Directions

  • Preheat the oven to 350 degrees F. Spray two 9 inch cake pans with nonstick baking spray and set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and allspice.
  • In a stand mixer with the paddle attachment or a hand mixer, cream the butter for 3 minutes, until light and fluffy. Then add butter and continue to mix until sugar is fully mixed together.
  • Add eggs, one at a time (be sure to mix batter for about 2 minutes in between adding eggs). Then add vanilla extract.
  • Add ½ of the dry ingredients and continue to mix. Then add ½ of the milk and remaining dry ingredients and then the last of the milk.
  • Pour batter into 9 inch cake pans and bake for 35-40 minutes, until cake is fully baked and a toothpick comes out clean. Allow cakes to cool in the cake pan for 5 minutes then turn the cake out onto a cooling rack or plate.
  • / milk. Bring to a boil and boil for 2-4 minutes, until mixture becomes syrupy. Pour into a large mixing bowl and add powdered sugar, vanilla extract, and a tiny pinch of salt. Whisk together until mixture has cooled and thickened.
  • Add the bottom layer of the cake to a cake stand. Add ⅓ of the icing to a piping bag or ziploc bag and cut a ½ inch slit in the bag. Pipe icing around the perimeter of the bottom layer of the cake. Then spoon in the strawberry jam inside the icing rim.
  • Place top layer of cake on top and ice cake as per normal. Top with fresh strawberries and enjoy!

Notes

  • Measure your flour correctly! Flour scooped right out of the bag can typically be more because the flour is compressed. Fluff up the flour and spoon it into the measuring cup or use a kitchen scale to measure the flour for a more accurate measurement.
  • You can also use blackberry jam or even blueberry jam - the options are limitless!
  • If you'd like to add nuts, I recommend adding either walnuts or sliced almonds for a nice crunch!
  • Ensure butter is at room temperature! This makes sure that the cake's texture is fluffy and moist. Using cold ingredients can lead to a dense cake.
  • PRO Tip: I ALWAYS use nonstick baking spray to prevent the cake from sticking to the pan. It works like a champ every. single. time.

Nutrition

Calories: 743kcal | Carbohydrates: 114g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 510mg | Potassium: 161mg | Fiber: 1g | Sugar: 84g | Vitamin A: 963IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg
Course: Dessert
Cuisine: African-American, American

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See the full list of participants for this year's Juneteenth Collaboration!

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