Raspberry Jam Cake: A Taste of Nostalgia and Elegance

There’s something magical about a cake that evokes a specific memory, a scent that transports you back in time. For me, this Raspberry Jam Cake is that cake. I remember attending a delightful garden party years ago, where a stunning, ruby-jeweled cake graced the dessert buffet. It was a revelation – moist, bursting with berry goodness, and visually breathtaking. I was determined to recreate it, and after much tinkering, I believe I’ve captured its essence, transforming a simple birthday treat into a showstopper perfect for any holiday gathering. It’s a testament to how elegance can be achieved with straightforward ingredients and a touch of love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Servings: 8-10
• Yield: One 2-layer 9-inch cake
• Dietary Type: Standard

Ingredients

This cake is a celebration of simplicity, proving that exquisite flavors can come from readily available pantry staples. The magic lies in the combination of a tender cake base, a vibrant fruit filling, and a smooth, creamy frosting.

• For the Cake Layers:

  • 1 box (18.25 ounces) Moist Supreme White Cake Mix
  • 1 cup Water
  • 1/4 cup Vegetable Oil (or other neutral oil)
  • 3 large Eggs
  • 1 package (4-serving size, approximately 1 ounce) French Instant Vanilla Flavor Pudding and Pie Filling

• For the Filling and Frosting:

  • 1/3 cup Seedless Raspberry Jam
  • 1/2 cup Seedless Raspberry Jam (for topping)
  • 1 container (16 ounces) Creamy Supreme Vanilla Frosting
  • Optional Garnish: Fresh Raspberries

Equipment Needed

To bring this delightful cake to life, you’ll need a few essential kitchen tools:

• Two 9-inch round cake pans
• Electric mixer (handheld or stand mixer)
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Wire cooling rack
• Offset spatula or butter knife for frosting

Instructions

The beauty of this Raspberry Jam Cake lies in its straightforward assembly, making it accessible even for novice bakers. Follow these steps carefully, and you’ll be rewarded with a show-stopping dessert.

1. Prepare the Pans: Begin by greasing and flouring two 9-inch round cake pans. This crucial step ensures that your delicate cake layers release cleanly after baking, maintaining their beautiful form. You can use butter or cooking spray for greasing, followed by a light dusting of flour, tapping out any excess.

2. Mix the Cake Batter: In a large mixing bowl, combine the Moist Supreme White Cake Mix, 1 cup of water, 1/4 cup of oil, and 3 large eggs. To this base, add the entire package of French Instant Vanilla Flavor Pudding and Pie Filling. This pudding mix is the secret ingredient, contributing to the cake’s exceptional moistness and tender crumb.

3. Beat the Batter: Using an electric mixer, beat the batter on medium speed for approximately 2 minutes, or until it’s smooth and well combined. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated. The batter will be thick and luscious.

4. Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes. The baking time can vary slightly depending on your oven, so keep a close eye on the cakes towards the end of the baking period.

5. Check for Doneness: To ensure your cakes are perfectly baked, insert a toothpick or cake tester into the center of each cake. If it comes out clean, or with just a few moist crumbs attached, the cakes are ready. Avoid overbaking, which can lead to a dry cake.

6. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans on a wire cooling rack for about 10-15 minutes. This allows them to firm up slightly before you attempt to invert them. After this initial cooling, carefully invert each cake onto the wire rack and allow them to cool completely. It is essential that the cakes are entirely cool before frosting, otherwise, the frosting will melt and slide off.

7. Assemble the First Layer: Place one cooled cake layer onto your serving plate or cake stand. This will be the bottom layer.

8. Add the Raspberry Filling: Spread 1/3 cup of seedless raspberry jam evenly over the top of this cake layer, leaving a small border of about 1 inch around the edge. This creates a delightful pocket of fruity sweetness within the cake.

9. Top with the Second Layer: Gently place the second cooled cake layer on top of the jam-filled layer.

10. Frost the Cake: Now, it’s time for the frosting. Using an offset spatula or a butter knife, spread 1 can (16 ounces) of Creamy Supreme Vanilla Frosting over the sides and top of the entire cake. Aim to bring the frosting just slightly over the top edge of the cake. This creates a lovely, slightly rustic look.

11. Apply the Topping Jam: The grand finale! Spoon 1/2 cup of seedless raspberry jam over the top of the frosted cake. Spread it evenly, allowing it to cascade slightly over the sides if you desire a more dramatic effect. The vibrant red jam against the white frosting is what gives this cake its signature, beautiful appearance.

12. Garnish (Optional): For an extra touch of elegance and freshness, garnish the cake with fresh raspberries. Arrange them artfully on top of the jam.

Expert Tips & Tricks

Elevate your Raspberry Jam Cake with these professional insights:

• Room Temperature Ingredients: For the most consistent cake batter, ensure your eggs are at room temperature. This helps them incorporate more fully into the batter, creating a lighter texture.
• Jam Consistency: If your raspberry jam is particularly thick, you can warm it slightly in a small saucepan over low heat or in the microwave for a few seconds to make it easier to spread. Be careful not to overheat it.
• Perfect Frosting Finish: For a smoother frosting application, chill your frosted cake for about 15-20 minutes in the refrigerator before adding the top layer of jam. This will help set the frosting, making it easier to work with.
• Jam Spillover Control: If you’re worried about the top jam mixture running down the sides too much, you can create a very thin “dam” of frosting around the edge of the cake before spreading the jam. This is a subtle technique that helps contain the fruity goodness.

Serving & Storage Suggestions

This Raspberry Jam Cake is a delightful centerpiece for any occasion. Serve slices at room temperature to allow the flavors and textures to be at their best. It pairs wonderfully with a cup of tea, coffee, or even a glass of sparkling wine.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, provided your kitchen isn’t excessively warm. For longer storage, refrigerate the cake for up to 4 days. It’s best to allow refrigerated cake to come to room temperature for about 30 minutes before serving to soften the frosting and revive the cake’s moisture. Freezing is also an option; wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator.

Nutritional Information

Please note that this nutritional information is an estimate and can vary based on specific brands of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	708.5 kcal
Calories from Fat		225 g
Total Fat	25 g	38%
Saturated Fat	4.4 g	21%
Cholesterol	79.3 mg	26%
Sodium	625.7 mg	26%
Total Carbohydrate	115.7 g	38%
Dietary Fiber	0.9 g	3%
Sugars	90.9 g	363%
Protein	5.4 g	10%

Variations & Substitutions

While this recipe is wonderfully classic, feel free to explore some creative twists:

• Berry Variations: Don’t limit yourself to raspberry! Strawberry, blackberry, or even a mixed berry jam can be used to create a different flavor profile.
• Lemon Zest: For a brighter note, add the zest of one lemon to the cake batter. It complements the raspberry beautifully.
• Almond Extract: A touch of almond extract (1/2 teaspoon) in the batter can add a sophisticated layer of flavor that pairs exceptionally well with berries.
• Coconut Frosting: For a tropical twist, consider using a coconut-flavored frosting or a whipped cream cheese frosting.

FAQs

Q: Why is the instant pudding mix added to the cake batter?
A: The instant pudding mix is a game-changer for cake texture. It contains stabilizers and starches that absorb moisture and fat, resulting in a remarkably moist, tender, and dense crumb.

Q: Can I use homemade raspberry jam instead of store-bought?
A: Absolutely! Homemade jam will likely offer an even more vibrant flavor. Ensure it’s seedless or strain out the seeds if you prefer a smoother texture.

Q: My cake layers have a dome shape. How can I get them flat for easier stacking?
A: You can level your cake layers after cooling by using a serrated knife to carefully slice off the domed tops. This creates a perfectly flat surface for stacking.

Q: How can I achieve a cleaner look when frosting the cake?
A: A crumb coat is your best friend! Apply a thin, even layer of frosting all over the cake and chill it for about 20 minutes. This traps any loose crumbs, allowing you to apply a second, smooth layer of frosting without them showing through.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them at room temperature, tightly wrapped. Frost and assemble the cake on the day you plan to serve it for the freshest taste and appearance.

Final Thoughts

This Raspberry Jam Cake is more than just a dessert; it’s an experience. It’s a simple yet elegant creation that brings joy with every forkful. The moist, tender cake, bursting with the sweet-tartness of raspberries and enveloped in creamy vanilla frosting, is a symphony of flavors and textures that will surely become a cherished favorite in your baking repertoire. So, gather your ingredients, preheat your oven, and let the comforting aroma of baking fill your home. I encourage you to try this recipe, share it with loved ones, and savor the delightful moments it creates. Enjoy every single slice!