Strawberry Jam Cake recipe

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Ingredients

2 cups cake flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon sea salt
1 cup strawberry jam
½ cup buttermilk, at room temperature
1 cup white sugar
½ cup unsalted butter, at room temperature
3 large eggs, at room temperature
1 ½ cups heavy cream
1 (12 ounce) bag dark chocolate chips
¼ cup sliced almonds, toasted

Nutrition Info

671.3 calories
carbohydrate: 89.5 g
cholesterol: 129.6 mg
fat: 34.6 g
fiber: 3.1 g
protein: 6 g
saturatedFat: 21.6 g
servingSize: -
sodium: 265.4 mg
sugar: 52.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.

  2. Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.

  3. Stir jam and buttermilk together in another bowl.

  4. Cream sugar and butter together in a separate bowl until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the flour mixture in 2 parts, alternating with buttermilk and jam mixture in 2 parts. Divide batter between the prepared cake pans.

  5. Bake in the preheated oven until centers are slightly firm and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool the cakes in their pans for 30 minutes, remove and let cool on a wire rack for 30 minutes more.

  6. Meanwhile, bring cream to a simmer over medium-low heat. Place chocolate chips in a bowl, pour hot cream on top. Let sit, without stirring, for 5 minutes. Stir in concentric circles until ganache is smooth. Let cool.

  7. Spread a thin layer of chocolate ganache on cooled cake layers, assemble and frost the top and sides. Sprinkle with toasted almonds.

Recipe Yield

1 8-inch layer cake

Recipe Note

I usually make this sweet strawberry jam cake for special days such as birthdays. It makes all family members the happiest at the moment.

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