This strawberry jam cake is so buttery and delicious, you'll have everyone asking for seconds! It's got a bit of a crust on top, so it's almost like an irresistible cookie cake.
Okay, are we ready for a super easy and irresistible single-layer gluten free cake recipe? This cake might seem simple and basic at first glance, but it features a layer of sweet strawberry jam spread right in the center, so you get a bit of that delicious jam filling in every bite.
The sweet strawberry flavor works SO well with this buttery cake. You simply have to try it to know what I'm talking about!
Jam is one of those things we seem to always have in our fridge. We love mixing some in with buckwheat or oatmeal, using it to make my cream cheese thumbprint cookies, or spreading on homemade pancakes.
This one took me a couple of tries, simply because I used the wrong pan the first time. I opted for a round cake pan and, not only was it harder to get out, I did experience a bit of overflow.
So it was back to the drawing board! I used a springform pan the second time, which ended up being perfect. It made for a much cleaner presentation and, because my springform pan is quite a bit deeper than the round cake pan, no spillage! Yay!
Jump to:
Why You'll Love This Strawberry Jam Cake
- It's such a soft and buttery cake, and the layer of jam really gives it that extra something.
- You don't need to worry about decorating! The cake is delicious on its own and doesn't require any frosting... but you can always top it off with a light dusting of powdered sugar.
- You likely have all of the ingredients on hand already.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1 Flour. Unless otherwise noted, this is the flour I use to develop and test all of my recipes. Whatever blend you are using, be sure it contains xanthan gum. And, because this is a cup for cup flour, you should also be able to swap in all purpose flour if you're not looking to make a gluten free cake.
- Greek yogurt: I love using Greek yogurt as an egg substitute in cakes! It adds so much great moisture and helps bind everything together. Be sure to use plain yogurt. I like to use 0% or 2%, both work just as well.
- Strawberry jam: While you could totally use homemade jam here (how delicious would that be!), I went the easy route and used store-bought. I always go for organic jam (this brand is hands down our favorite), made without corn syrup or any weird artificial ingredients.
Step-by-Step Instructions
STEP ONE: Like many recipes, you will start by combining your dry ingredients first, then set that aside.
STEP TWO: Cream the softened butter with the sugar.
STEP THREE: Mix in the vanilla and yogurt until it's all well combined.
STEP FOUR: Add in the dry ingredients while mixing on low speed. This batter is thick, since we're not adding any milk or other liquids... but don't be alarmed! This is a dense and buttery cake, so the thick batter is to be expected and perfectly normal.
STEP FIVE: Now, pour ⅔ of the batter into a lightly greased springform pan. Spread your favorite berry jam on top, then pour in the rest of the batter.
STEP SIX: Bake on 350ºF for about 40-45 minutes. Be sure the cake has cooled completely before attempting to remove it from the pan.
Expert Tips
- My top baking tip is always to use a scale to weigh the flour, if possible. This is the best way to ensure accuracy. Too much (or too little) flour will impact the texture of this cake. We'll need 333 grams of flour for this recipe.
- Don't worry if the top layer of batter doesn't cover the jam completely. It will spread as it bakes and should cover up any pockets of jam that might be peeking out.
Frequently Asked Questions
Absolutely! While I'm partial to strawberry jam, you can use any fruit jam you like.
You will want to store this cake in the refrigerator, in an airtight container. This cake is delicious both cold AND warm, so feel free to bring to room temperature or slightly warm up in the microwave before serving leftovers.
Did you make my strawberry jam cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
📖 Recipe
Easy Strawberry Jam Cake (Gluten Free)
Ingredients
- 2 ¼ cups (333g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter room temperature
- 1 ½ cups (300g) granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup (168g) Greek yogurt room temperature
- ⅔ cup (226g) seedless strawberry jam
Instructions
- Preheat oven to 350°F. Lightly grease an 8" springform pan.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.2 ¼ cups (333g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until combined. Add the vanilla extract and yogurt and mix. Stir the dry ingredients in on low speed until just combined. The batter will be thick and slightly sticky.¾ cup (170g) unsalted butter, 1 ½ cups (300g) granulated sugar, 1 ½ teaspoons vanilla extract, ¾ cup (168g) Greek yogurt
- Transfer ⅔ of the batter into the prepared pan. Spread the berry jam on top of the batter, then spread the remaining batter on top. Don't worry if the batter doesn't cover the jam completely. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan.⅔ cup (226g) seedless strawberry jam
Notes
- If you are not following a gluten free diet, you should be able to substitute all purpose flour.
Alex says
What a lovely dessert - We love anything that features jam!
Taleen says
Thank you! Me too!
Chef Dennis says
your jam cakes is calling out to me! It looks so buttery and delicious, I can't wait to make it in my kitchen!
Taleen says
Thank you so much!
Megan says
I want to make this but don't want to go to the store.. Could I use sour cream to replace the yogurt?
Taleen says
I haven't tested it that way, but know that you can typically substitute sour cream for yogurt in baking -- it may just make for a slightly richer cake. Please let us know how it turns out if you try it!
Michele says
So light and delicious! Hard to believe it’s gluten free!
Taleen says
Thank you, Michele!
Amy says
We love buttery cakes! On the baking list for this weekend!
Taleen says
Yay! Thanks, Amy!
Linda says
Oh yum! Love this recipe so much and this is perfect with my breakfast coffee or evening tea.
Taleen says
Thank you, Linda!
Swathi says
This gluten and eggless jam cake looks perfect treat for any day.
Taleen says
Thank you, Swathi!
Emily says
I love that this has Greek Yogurt in it. Thanks for sharing
Taleen says
Thank you, Emily!
Robyn says
What an incredible cake, and such a great idea to use yogurt! yum!
Taleen says
Thanks, Robyn!
Mama Maggie's Kitchen says
This looks incredibly delicious. Yum!
Taleen says
Thank you!
Angie says
My mother has a gluten allergy and has since as long as I can remember. I’m always trying to find new recipes to make her. Today is her 63rd birthday and I’m taking this over as a surprise. I almost ate all the batter it was so good! Can’t wait to try this with some tea.
Taleen Benson says
Yay! Thanks so much for letting me know. Happy birthday to your mother and I hope she enjoys the cake!
Beth says
OMG. so buttery and yummy! I halved the recipe and baked in a four inch pan, and it came out great.
Taleen Benson says
So great to hear! Thanks, Beth!
Alexis says
What a special recipe, thanks so much for posting! I substituted to use on-hand ingredients, egg for yogurt and almond for vanilla extract. The result was a very loose crumb that while it cannot be called a cake, tastes absolutely delicious with a splash of oat milk. 😉
Taleen Benson says
Thanks, Alexis! Using eggs instead of Greek yogurt will result in a loose crumb - as you can tell from the photos, this cake is actually the opposite and quite dense, more like a cookie-cake! I'm glad it worked out and you enjoyed this recipe.
Karen says
This cake did not work for me. I followed the directions and am considered quite an experienced baker, but this turned out not so good. The flavor was good, but the cake got really big and then fell when removed from the oven. Parts of the cake were really under baked and I did bake longer than required. I do not know where I went wrong. will try again sometime, but I do recommend your snickerdoodle cookies!
Taleen Benson says
Sorry you experienced this, Karen. I haven't had this happen but it does sound like uneven oven temperature/underbaking may have been the issue as that tends to cause cakes to fall after baking. The only other culprit might be if your baking powder or soda wasn't fresh.