CREAM AND JAM LAYER CAKE
THE BEST CAKE RECIPE
It’s pretty cheeky to claim your own recipe as the best cake recipe, isn’t it? But, out of all the cakes I’ve ever made, this really is the best one – so I think there’s no harm in me calling it as such. A little bragging never hurt anyone. But what makes it the best? It could be the cream, it could be the jam – however, the cake itself is lovely and moist (sorry), and full of flavour. One layer simply isn’t enough for this beauty. I kept it simple with two, but feel free to go crazy and do more. My current record is 5 layers, and it was incredible (and messy.)
This recipe is really simple to make, no matter what your baking skills are. Trust me, I’ve had a couple of temper tantrums in the kitchen, but this cake has never caused one. Now let’s talk garnishes for a sec: since I made this cream and jam layer cake for my spring soiree, I picked up a few cutesy edible flowers made from icing, which I think are perfect for springtime. I’ve also made this cake before (a 5 layer edition!!!) and used a mixture of berries to decorate it, which was absolutely lush. In fact, I have a lot of photos of that cake, so I might write up a post for it soon.
The cake mixture is for one layer. I thought this way would be easier, so you can multiply the quantities by however many layers you want to make. The cream is also meant for one layer, however it will make extra depending on how much you want to use in between layers. I believe I managed to use the amount for one across both of mine, as I didn’t use a lot in the middle layer. Should I say layer again? Layer.
FOR THE CAKE
- 160 grams salted butter
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 & 1/2 cups plain flour
- 1 & 3/4 tsp baking powder
- 1/2 tsp salt
FOR THE CREAM
- 2 tbsp white sugar
- 250ml cream
- edible flowers
- Preheat your oven to 160 degrees celsius fan-forced (or 180 degrees if not fan forced) and grease your cake pans.
- In a large mixing bowl, add butter, sugar, and vanilla extract. Using electric beaters, beat until light and fluffy, and then add eggs. I recommend cracking your eggs into a smaller bowl first for two reasons: 1) in case they’re bad, and 2) in case you’re totally incompetent like me and get a whole lot of shell in there.
- Using a smaller bowl this time, combine your flour, baking powder and salt. Sift half into the butter mixture. Mix until no flour is showing. Then, do the same with the other half.
- Spoon your batter into the greased up cake pan, and pop it into the oven for about half an hour. To test if it’s done, I give the top a light poke, and if it bounces back, it’s done! You can also stick a skewer in there, and if it comes out with nothing on it, you’re good to go.
- Once your cake is done, pop it (still in the pan!) on a cooling rack for 10 minutes. Then, after the 10 mins, remove the cake from the pan – this is so much easier with a spring-form pan… 100% recommend! Allow the cake to cool directly on the cooling rack. Make sure you let it cool completely before adding the cream!
- In a medium mixing bowl, add sugar and cream. Either using a hand whisk or electric beaters (I opted for the latter because I have very little upper body strength) and beat until strong peaks are formed.
- It’s pretty simple – pop the first layer onto a cake stand, or a turntable, or whatever you want your cake to be displayed on. Spread a spoonful of jam over the layer, and then distribute a couple dollops of the whipped cream evenly over the layer. Sandwich together with your next layer… and repeat until you have no layers left! Go all out with your chosen garnish on your last layer – it will look amazing
I’d love to see pictures of your cakes, and what you garnished them with! Make sure you tag me @hellomoonies in any pics you upload on social media so I can have a squizz! What’s your favourite cake flavour?