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



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

  • Stir jam and buttermilk together in another bowl.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

671.3 calories; protein 6g 12% DV; carbohydrates 89.5g 29% DV; fat 34.6g 53% DV; cholesterol 129.6mg 43% DV; sodium 265.4mg 11% DV. Full Nutrition