Layered Jam Cakes

Yield 14 servings

Recipe from Better Homes and Gardens magazine, April 2013 issue.



  1. Grease and flour a 13x9x2-inch baking pan.
  2. Line the bottom of the pan with waxed paper and set it aside.
  3. Preheat your oven to 350 degrees F.
  4. In small bowl, stir together the flour, baking powder, and salt, and set it all aside. 
  5. In a medium mixing bowl, beat the eggs with an electric mixer on high speed for about 4 minutes or until it’s thick.
  6. Gradually add the sugar, beating it on medium speed for 4 to 5 minutes or until it’s light and fluffy.
  7. Add the flour mixture and beat it on low to medium speed just until it’s combined. 
  8. In a small saucepan, heat and stir the milk and butter until the butter melts.  Add it to the batter along with the vanilla paste and beat until it’s combined.
  9. Pour the batter into a prepared pan and bake it for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
  10. Cool the cake in the pan on a wire rack for 15 minutes then remove the cake from pan and peel off the waxed paper.
  11. Place the cake on a baking sheet and cover it with plastic wrap to let it cool completely. 
  12. In a chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form.
  13. Gradually add 1/3 cup of the jelly, beat until it’s combined, and set it aside. 
  14. Using a serrated knife, trim cake edges to create straight sides.  Cut the cake lengthwise in half and then cut each half into seven 4 1/4 x 1 3/4- inch pieces. (You should have 14 mini cakes.)
  15. Split the cakes horizontally into 3 layers.
  16. For each individual cake, spread a thin layer of jelly on the bottom cake layer and top it with 1 Tbsp. whipped cream mixture.  Add the second cake layer and repeat the jelly and whipped cream steps.  Finish with the top cake layer.
  17. Sprinkle the tops of all of them with the powdered sugar and enjoy!


{Cakes can be stored in the refrigerator (wrapped or covered) for up to 3 days.}

Recipe by Unruly Bliss at