Triple-Layer Jam Cake
A rich, flavorful three-layer jam cake with warm spices and sweet blackberry jam, perfect for celebrations or when indulging in a comforting dessert.
Ingredients
Instructions
- Beat the first 6 ingredients at low speed with an electric mixer for 1 minute.
- Scrape down sides of the bowl, then beat at medium speed for 2 more minutes until well blended, stopping to scrape down sides if needed.
- Pour batter evenly into 3 greased and floured 9-inch round cake pans.
- Bake at 350°F for 20 to 23 minutes or until cakes are light brown and spring back when lightly pressed with your fingers.
- Cool in pans on wire racks for 10 minutes.
- Remove cakes from pans and cool completely on wire racks.
Tips & Substitutions
For a lighter cake, you can substitute the buttermilk with unsweetened almond milk or another plant-based milk. If you don’t have applesauce, try using mashed bananas for moisture. To enhance the spice flavor, consider adding a pinch of nutmeg or ginger. This cake can also be made with a chocolate cake mix for a different flavor profile.
Serving Suggestions
Serve the Triple-Layer Jam Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert. It pairs beautifully with a cup of tea or coffee. For a delightful brunch option, consider serving it alongside some fresh fruit or the Fat-Free Carrot Pineapple Muffins for a perfect spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds until warm, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Triple-Layer Jam Cake contains roughly 499 calories, with 6g protein, 38g carbohydrates, and 38g fat. It is an excellent source of vitamin A (63% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 562mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can bake the cakes a day ahead. Once cooled, wrap them tightly in plastic wrap and store at room temperature. Frost them just before serving to keep the frosting fresh and prevent it from soaking into the cake.
What can I substitute for the jam?
If you don't have blackberry jam, you can use any fruit jam or preserve of your choice such as raspberry or strawberry. Just ensure the flavor complements the spice cake mix for a harmonious taste.
Can I freeze the cake?
Yes, you can freeze the unfrosted layers of the cake. Wrap each layer tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).