Strawberry Jam Cake
Easy to make Jam Cake filled with Strawberry Jams and topped with a delicious brown sugar frosting.
Servings: 12 slices
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
Instructions
- 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.
- Make the buttercream. Melt butter in a skillet, then stir in brown sugar and 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