Paula Deen Jam Cake

Paula Deen Jam Cake is a two-layer Southern cake made with buttermilk, warm spices, and a full cup of fruit jam baked right into the batter. It takes about an hour from bowl to table and serves 8. This is the kind of old-fashioned cake that shows up at church suppers and family reunions across the South.

The jam is what holds this cake together. Paula uses seedless raspberry, but any thick fruit jam works. The key is keeping the batter smooth when you fold in the dry ingredients. Overmix it and the cake turns tough. A light hand gives you a tender, spiced crumb that soaks up the jam filling between layers.

Line your pans with parchment paper and use cooking spray so the layers release clean. Let both layers cool completely before spreading the jam, or it slides right off. Paula's team suggests adding two extra tablespoons of shortening for a moister crumb.

Paula Deen Jam Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

430

kcal

A warmly spiced buttermilk cake layered with fruit jam. The batter comes together by whisking wet and dry ingredients separately, then folding them into a smooth mix that bakes into two tender layers at 350 degrees.

Ingredients

• 1 cup sugar
  

• 1 cup jam (any fruit jam, we used seedless raspberry)
  

• 1 cup buttermilk
  

• 1 teaspoon baking soda
  

• 1 teaspoon ground cloves
  

• 1 teaspoon cinnamon
  

• 1 teaspoon Ground nutmeg
  

• 3 cups all purpose flour
  

• 2 eggs
  

• 2 tablespoons shortening
  

• 1 teaspoon baking powder

Directions

• Preheat: Preheat oven to 350 °F.
• Prepare the pans: Prepare two cake pans with non-stick cooking spray and line bottom of pans with parchment paper.
• Mix wet ingredients: In large mixing bowl, whisk together eggs, shortening and buttermilk. Slowly add sugar and whisk until combined.
• Sift dry ingredients: In a separate medium mixing bowl sift together flour, baking powder, nutmeg, cinnamon, cloves and baking soda.
• Combine: Slowly add dry mixture to egg mixture. Stirring until smooth.
• Bake: Spoon batter evenly into prepared baking pans and bake for 45 minutes. Let cool.
• Assemble: Once cake is cooled spoon jam on one cake layer, top with other cake. Spoon the rest of the jam on top.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, Checkered Chef cooling racks, Reynolds unbleached parchment paper. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use a different jam besides raspberry?

Any thick fruit jam works for this recipe: blackberry, strawberry, fig, or peach. Thinner preserves with lots of seeds can slide off the layers instead of staying put. Pick a jam that holds its shape when you spoon it on.

How long does jam cake last?

Wrap it tightly or store it in an airtight container at room temperature for up to 4 days. The cake actually gets moister on day two as the jam soaks into the crumb. Refrigerating it dries out the texture, so room temperature is best.

Can you bake the layers ahead of time?

You can bake them a day early and wrap each layer in plastic wrap at room temperature. Spread the jam right before serving so it does not soak in too much. Paula's kitchen also notes that splitting the batter into four thin layers gives you more jam in every bite, but you will need a 16 oz jar.

What happens if you spread the jam while the layers are still warm?

The jam melts into the cake and slides right off the sides. You end up with barely any filling between the layers. Let both layers cool completely on a wire rack before you spread anything.

Why does the recipe use shortening instead of butter?

Shortening gives the cake a softer, more tender crumb than butter and helps it stay moist longer. Paula's kitchen recommends adding two extra tablespoons of shortening beyond what the recipe calls for if you want an even moister result.