Okay, so, you know how sometimes the simplest things are the absolute BEST? That’s totally the case with this Raspberry Jam-Filled Cake! I mean, who doesn’t love a good cake? And when you pair that fluffy, delicious cake with sweet and tangy raspberry jam? Pure magic! This recipe is super easy, I promise – even if you’re a bit of a kitchen newbie, you can totally nail this one. I’ve been baking for years, ever since I was a little kid helping my grandma in her kitchen, and I’ve tweaked and perfected this recipe over time.
I swear, just thinking about that first bite of a warm slice of this cake with the raspberry oozing out makes my mouth water. So let’s get baking!
Why You’ll Love This Raspberry Jam-Filled Cake
Honestly? This Raspberry Jam-Filled Cake is a winner for so many reasons. You’re gonna be obsessed! Here’s why:
- Seriously Easy: It’s a breeze to whip up – perfect for those busy weeknights or when you’re short on time.
- Bursting with Flavor: That sweet and tart raspberry jam filling takes it to the next level. Yum!
- Crowd-Pleaser: Everyone loves it – seriously, this cake disappears fast at parties and potlucks!
- Versatile: You can totally swap out the jam for your favorite flavors.
Ingredients You’ll Need for Your Raspberry Jam-Filled Cake
Alright, so here’s what you’ll need to make this beauty. Don’t worry, it’s a pretty short list! You probably have most of it already. This is like, the *perfect* lazy-day baking recipe!
- One box of yellow cake mix. Any brand will do, but I usually go for the classic.
- Three large eggs – gotta make it nice and fluffy!
- One cup of milk – helps get everything mixed perfectly.
- A third of a cup of vegetable oil – keeps the cake moist.
- One cup of raspberry jam – the star of the show!
- And for a final touch, powdered sugar for dusting on top (totally optional). But come on, it looks so pretty!
Let’s Bake: Step-by-Step Instructions for Raspberry Jam-Filled Cake
Okay, friends, let’s get down to the good stuff! Don’t you worry, the steps are super easy, and I’ll walk you through them so your Raspberry Jam-Filled Cake turns out absolutely AMAZING. Just follow along, and you’ll be a baking rockstar in no time!
Preparing the Pan and Oven
First up, let’s prep the pan! This is *super* important, trust me. You want your cake to slide right out, not stick, right? So, grease and flour a 9×13 inch baking pan. You can use cooking spray, or, what I do is use shortening or butter and rub it all over the pan and *then* dust with flour. Shake out the extra. Now, preheat your oven to 350°F (175°C). We want that oven nice and hot!
Mixing the Cake Batter
Now, let’s get that batter going! Grab a big bowl. Dump in the yellow cake mix, then crack in those three large eggs. Pour in the milk and the vegetable oil. Use an electric mixer and whisk it all up until everything’s perfectly combined. Get rid of the lumps is the goal! Don’t overmix, though – just until you have a nice, smooth batter. Try not to splatter it everywhere, because, you know, it splatters!
Layering the Raspberry Jam and Batter
Okay, time to get fancy! Pour half of the cake batter into your prepared pan. Smooth it out evenly. Then, grab that glorious raspberry jam and dollop it all over the batter. Try to spread it out so it’s a nice, even layer, but don’t stress if it’s not perfect! It’ll all work out. Now, carefully pour the remaining batter over the jam and try and cover it all.
Baking and Cooling Your Raspberry Jam-Filled Cake
Pop the pan into your preheated oven and bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once it’s baked, take it out and let it cool completely in the pan before you even think about touching it! This is HARD, I know, because it smells amazing, but seriously, let it cool. That will take around an hour or so. Then, dust with powdered sugar, and BOOM – you’re done!
Tips for Success: Making the Perfect Raspberry Jam-Filled Cake
Okay, friends, I’ve baked a LOT of cakes in my time, and I’ve learned a few tricks to make sure this Raspberry Jam-Filled Cake is absolutely perfect *every* single time. Trust me, these are good ones!
First up, don’t overmix the batter! Overmixing develops the gluten, which can make the cake tough. Mix until just combined. Next, for super even baking, I recommend rotating the pan halfway through the baking time. It ensures every part of the cake gets the same amount of heat. And finally, patience is key! Let that cake cool completely before dusting it with powdered sugar or you’ll have a mess!
Ingredient Notes and Substitutions
So, let’s talk about some of the ingredients, shall we? You know, the stuff that makes the cake sing! Because sometimes you gotta improvise!
First off, the raspberry jam. Of course, I love raspberry best, it’s just the classic. But, if you’re feeling adventurous (or if you don’t have any raspberries!), you can totally swap it for another jam. Strawberry? Yum! Blackberry? Oh, yes please! Apricot? Go for it! Experiment and have some fun. Really, most fruit jams would work great with this! Now, for the cake mix, well, use what you like! I usually stick to the yellow cake mix for the perfect texture, but you can definitely use a white cake mix if that’s what you got. Just don’t use a mix with pudding in it. And now, the oil, if you want a richer flavor, you could use melted butter instead of oil, you’ll still have great results.
Serving Suggestions to Complement Your Raspberry Jam-Filled Cake
Okay, so you’ve baked this gorgeous Raspberry Jam-Filled Cake, and now it’s time to make it even more amazing! Honestly, it’s pretty perfect on its own, but trust me, a few simple additions take it to the next level. A big dollop of freshly whipped cream is always a fantastic choice – I’m talking fluffy, lightly sweetened cream. Vanilla ice cream is incredible too and, well, how about with some coffee? The warmth of the cake and the cool ice cream… pure heaven!
Storage and Reheating Instructions
So, you’ve got this amazing Raspberry Jam-Filled Cake, but you can’t *possibly* eat the whole thing at once (though trust me, I understand the temptation!). Don’t worry, here’s the lowdown on how to keep that deliciousness fresh!
To store your cake, just pop it in an airtight container or wrap it tightly in plastic wrap. It’ll stay fresh at room temperature for about 2-3 days, or you can keep it in the fridge for up to a week (though it might dry out a bit). Want to reheat a slice? Easy peasy! Just pop it in the microwave for a few seconds (10-15 seconds should do the trick) or warm it gently in the oven. Boom – cake heaven all over again!
Frequently Asked Questions About Raspberry Jam-Filled Cake
Okay, so, you’ve got questions? I’ve got answers! Because you *know* you’re gonna have a few once you see how amazing this Raspberry Jam-Filled Cake is. Here are a few common questions I get all the time, so you’ll be prepared for anything!
Can I use different types of jam for this cake?
Absolutely! The beauty of this recipe is its versatility. While the raspberry is *divine*, you can totally swap it out for your favorite jam flavor. Strawberry, blackberry, apricot – the sky’s the limit! Just make sure it’s a good quality jam, and you’re good to go. The texture of your cake will still be absolutely amazing. Why not try experimenting with a few different fillings?
How can I make sure my cake doesn’t stick to the pan?
Ah, the dreaded stuck cake! The most important step? Prep that pan *properly*! I always grease and flour the pan really well. You can use cooking spray, but honestly, I think greasing with butter or shortening and then dusting with flour is the best way to do it. Make sure you get the sides, too. Make sure to grease and flour and you will be just fine baking your cake!
Can I add fresh raspberries to the cake batter?
I would not! While fresh raspberries are amazing – and I’m a huge fan – they tend to sink to the bottom of the cake and make it a bit soggy. Instead of adding fresh raspberries to the batter, I recommend using good quality jam to give you that raspberry flavor! If you want to use fresh raspberries, add them as a topping!
Estimated Nutritional Information
Okay, so, I’m not a nutritionist, and this is just an estimate, mind you! But here’s a general idea of what you’re looking at per slice: roughly 350 calories, 15g fat, 4g protein, and around 50g carbs. I hope that helps!
Print
Raspberry Jam-Filled Cake
- Total Time: 45 min
- Yield: 12 servings
- Diet: Vegetarian
Description
A delicious cake with raspberry jam filling.
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, milk, and oil. Beat with an electric mixer until well combined.
- Pour half of the batter into the prepared pan.
- Spread the raspberry jam evenly over the batter.
- Pour the remaining batter over the jam.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Dust with powdered sugar before serving, if desired.
Notes
- You can substitute other fruit jams.
- For a richer flavor, use butter instead of oil.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
