Vanilla Cake with Cherry Jam and Vanilla Buttercream
My go-to all in one Vanilla Cake recipe filled with Cherry Jam and Vanilla Buttercream
Equipment
- Small saucepan
- Hand Blender or food processor
- Large mixing bowl
- Two 20cm (8 inch) round cake tins
- Electric whisk or stand mixer
- Rubber spatula
- Offset Spatula for decorating
Ingredients
Cherry Jam
- 300 grams fresh/frozen/canned pitted cherries (reserve 100g)
- 150 grams caster sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
Vanilla Cake
- 220 grams butter room temperature
- 220 grams caster sugar
- 4 whole eggs
- 1 tbsp vanilla extract
- 220 grams plain flour
- 2 tsp baking powder
- 60 ml milk
Vanilla Buttercream
- 250 grams butter room temperature
- 500 grams icing sugar
- 2 tbsp vanilla extract
- 75 ml milk
Instructions
Cherry Jam
- To make the Cherry Jam, add 200 grams cherries, sugar, lemon juice and vanilla to a small saucepan. Cook on medium for 8-10 minutes, stirring frequently till the cherries have cooked and the liquid starts to thicken.
- Take off the heat and blend until smooth, with a hand blender or pop it into a food processor.
- Allow to cool either in a sealed glass jar or a small bowl and place a layer of cling film directly on the surface to avoid a skin forming.
Vanilla Cake
- Preheat oven to 170°c (340°f) or 160°c(320°f) if fan assisted.
- Add all cake ingredients to the large mixing bowl and mix with electric whisk or paddle attachment of your stand mixer for 2-3 minutes until a smooth batter is formed.
- Be careful not to over mix but you don't want any lumps leftover either.
- Divide the batter between two greased and lined 20cm (8inch) round cake tins.
- Bake for 30-40 minutes or until a skewer inserted into the middle comes out clean. Allow to fully cool before icing.
Vanilla Buttercream
- Add soft, room temperature butter to the mixing bowl. Mix on medium with electric whisk or paddle attachment of a stand mixer until the butter is pale and creamy, 2-3 minutes.
- Add the icing sugar, vanilla and milk next and beat again for another 4-5 minutes until pale and fluffy.
To Assemble the Cake
- When the cake is totally cold, slice each cake horizontally so you end up with 4 layers.
- Fix the bottom layer to your cake board or plate by smearing a little bit of the buttercream onto the board or plate and place your first layer on top.
- For your first layer, spread about 2/3 of the cherry jam onto the first cake layer. Top with a thin layer of buttercream and add the next layer of cake.
- Spread a layer of buttercream onto the second layer and top with another layer of cake.
- Take the remaining 100 grams of cherries and dice up small. Add these to the remaining jam and spread this over the third layer of cake.
- Add a thin layer of buttercream over this and add the final cake layer, bottom side facing up, as shown in pictures above.
- Add a thin layer of buttercream around the edges and on top of the cake.
- Refrigerate for 20 minutes before the next coat of buttercream if you wish to apply a second thicker coat.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.