After learning how to make my own jam, I’ve been feeling inspired to incorporate it into other recipes. When my lovey hurt his knee, I offered to bake him a “Get Well” treat. After thinking it over for a bit, he suggested a jam cake. (Pretty creative answer, I thought.)

Making raspberry jam cake is simple, but it does require a time investment (if you’re short on time, by all means, use a mix). It’s equally good with white or chocolate cake; I chose to make a white one with 2-layers. I’ve always used the same basic cake recipe that I learned as a girl from my grandmother.

To make a raspberry jam cake, you will need:

• 2 Cups flour
• 2 TSP baking powder
• 1/4 TSP salt
• 1 1/2 Sticks of butter, softened
• 1 1/2 Cups of sugar
• 2 TSP Vanilla extract
• 6 Large eggs
• 3/4 Cup milk
• 2 9-inch round pans
• 3/4 Cup Raspberry jam  (can be homemade or store bought)
• Vanilla frosting  (I used Pillsbury)

Combine the flour, baking powder, and salt in a bowl, mixing well. Place the butter and sugar in a separate bowl and beat on medium speed for about 4-5 minutes, or until very soft and light. Add in the vanilla. In a third bowl, whisk together the eggs and milk by hand until combined.

Take the creamed butter/sugar mixture, and beat in the flour mixture and the milk mixture, incorporating a little of each at a time until everything is totally combined.

Grease the 2 cake pans very thoroughly and pour the batter into them. Smooth the tops and tap once onto the counter, getting out all the air bubbles.

Put the cake pans into a pre-heated 350-degree oven and bake 30-35 minutes. Cool the layers in the pans for 15 minutes, then unmold. Let the cakes cool completely before you try to assemble! When totally cool, lay first layer on a plate and spread with jam. Put second layer on top. Add a crumb layer of frosting and let dry, then add a final coat of frosting.

The final result is a delicious cake! I love the slightly tart jam sandwiched between the layers, because it cuts down on some of the sweetness.