Jam Cake Recipe

The best delicious Jam Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jam Cake recipe today!

Hello my friends, this Jam Cake recipe will not disappoint, I promise! Made with simple ingredients, our Jam Cake is amazingly delicious, and addictive, everyone will be asking for more Jam Cake.

What Makes This Jam Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jam Cake.

Ready to make this Jam Cake Recipe? Let’s do it!

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Ingredients & Directions

6 tb Butter
1 c Brown sugar
2 Whole eggs
1/4 c Sour cream
1 1/2 c Flour
1 ts Baking powder
1/2 ts Soda
1 ts Cinnamon
pn Salt
1 ts Vanilla
1 1/2 c Strawberry jam
1 (8 ounce) package of cream
1/2 c Strawberry jam
2 c Powdered sugar
1 ts Vanilla
pt Fresh strawberries, washed
Fresh mint sprigs
1 Scoop of vanilla bean ice

Preheat oven to 350 degrees. Grease a 9-inch springform pan. Using an
electric mixer, cream the butter and sugar together. Add the eggs,
one at a time. Add the sour cream. Sift the flour, baking powder,
soda, cinnamon and salt together. Fold in the sifted flour mixture
until barely incorporated. Stir in the vanilla and 1 cup strawberry
jam. Mix the batter until fully incorporated. Pour the batter into
the prepared pan. Bake for 30 minutes or until done. Cool the cake
completely and slice into three layers. Using a pastry brush, spread
each layer with the remaining jam.

Yields: 8-10 servings


Using an electric mixer, whip the cream until smooth. Add the jam and
mix until incorporated. Add the powdered sugar and vanilla. Continue
whipping until the frosting is spreadable. **If the frosting is too
thick, add a little milk. If the frosting is too thin add a little
more powdered sugar. Spread a thin layer of the frosting on each
layer. Stack the layers and frost the sides and top of the cake.
Garnish the cake with the whole strawberries and mint sprigs. Slice
the cake and plate on a plate. Serve the cake with vanilla bean ice

Yields: about 3 cups


4 servings

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