The Jam Cake Recipe

Name: The Jam Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE LAYERS:; 1 1/2 cups sugar; 1 cup butter, softened; 4 large eggs, at room temperature; 3 cups all-purpose flour; 2 tablespoons unsweetened cocoa; 2 teaspoons pumpkin pie spice; 1 cup buttermilk; 1 teaspoon baking soda; 1 1/2 cups seedless blackberry jam; 1 tablespoon vanilla extract; 1 1/2 cups finely chopped toasted pecans; 1 cup peeled and grated Granny Smith apple (about 1 large); Shortening; CARAMEL-CREAM CHEESE FROSTING:; 2 (8-oz.) packages cream cheese, softened; 1/4 cup butter, softened; 2 (13.4-oz.) cans dulce de leche; to 4 Tbsp. whipping cream

Servings: persons

CAKE LAYERS:
1 1/2 cups sugar
1 cup butter, softened
4 large eggs, at room temperature
3 cups all-purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons pumpkin pie spice
1 cup buttermilk
1 teaspoon baking soda
1 1/2 cups seedless blackberry jam
1 tablespoon vanilla extract
1 1/2 cups finely chopped toasted pecans
1 cup peeled and grated Granny Smith apple (about 1 large)
Shortening
CARAMEL-CREAM CHEESE FROSTING:
2 (8-oz.) packages cream cheese, softened
1/4 cup butter, softened
2 (13.4-oz.) cans dulce de leche
to 4 Tbsp. whipping cream

1
Prepare Cake Layers: Preheat oven to 350u00b0. Beat first 2 ingredients at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2
Stir together flour and next 2 ingredients. Stir together buttermilk and baking soda in a 2-cup glass measuring cup. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3
Stir jam until smooth. Add jam and vanilla to butter mixture, and beat at low speed just until blended. Stir in toasted pecans and grated apple. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 2 1/2 cups batter in each pan).
4
Bake at 350u00b0 for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
5
Prepare Frosting: Beat cream cheese and 1/4 cup softened butter at medium speed with an electric mixer until creamy. Add dulce de leche, 1 can at a time, beating until blended after each addition. Gradually add 2 Tbsp. whipping cream, 1 Tbsp. at a time, and beat at medium speed. Add up to 2 Tbsp. additional cream, 1 Tbsp. at a time, and beat until frosting is desired spreading consistency. Spread frosting between each layer and on top and sides of cake.
6
We tested with Nestle La Lechera Dulce de Leche.

2189

kcal

Calories

162

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CAKE LAYERS:, 1 1/2 cups sugar, 1 cup butter, softened, 4 large eggs, at room temperature, and more.

Yes, The Jam Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Jam Cake

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