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Bespoke Jam Cake by Molly Wilkinson for the 1st Surprise Bake Along

Bespoke Jam Cake with Vanilla Bean Buttercream

Essentially a throw everything a bowl cake- that's so easy and delicious! Choose your own jam to adjust the flavor and have fun with it!

Course Dessert
Servings 6 people
Author Molly Wilkinson

Ingredients

For the cake:

  • 160g (1 cup + 2tbsp) flour (all purpose, T45 or T55)
  • 170g (3/4 cup) granulated sugar
  • 1 3/4 tsp baking powder
  • pinch of salt
  • 170ml (3/4 cup) whole milk
  • 60g (4.2 tbsp) unsalted butter (room temp)
  • 1 egg
  • 2 tbsp your choice of jam (not too runny)

For the icing:

  • 170g (10 tbsp) unsalted butter (room temp)
  • 300g (2 cups) powdered sugar (you might need more!)
  • 2 tbsp whole milk
  • vanilla (1/4 tsp paste, 1/2 tsp extract)

Instructions

For the cake:

  1. Preheat your oven to 175C or 350F, using the convection setting if possible.

  2. In an electric mixer, beat your butter until it is soft and the texture is like mayonnaise.  

  3. In a bowl, whisk together all the dry ingredients (flour, sugar, baking powder, salt). Measure the milk separately, and then alternate between adding the dry and wet ingredients to the butter as it's mixing on low.

  4. Turn the speed up to medium-high, and beat well getting out as many lumps as you can. Scrap the bowl several times.

  5. Add the egg and 2 tbsp of jam, and mix to combine.

  6. Pour into a greased and floured 8" or 9" cake tin, lining the bottom with parchment. 

  7. Bake for 30 minutes until nicely brown on top, pulling away from the sides, and bouncing back when you press on the top. Cool completely either at room temp or in the fridge or freezer.

To make the icing:

  1. Start with the butter, beating well with the whisk attachment in an electric mixer (hand or stand!). Slowly add the powdered sugar, watching the texture. 

  2. The mixture will lighten in color and become thick. Add more powdered sugar if necessary. 

  3. Carefully pour in the milk, starting with 1 tablespoon and adding more as needed to get to a spreadable texture. Whipping well after each addition.

  4. Add the vanilla, mix to combine and ice your cooled cake. Have fun with it! Get creative. Decorate with fresh herbs on top and edible flowers.

  5. Serving notes: It's best to serve this cake within a couple of hours as the herbs/flowers will start to wilt. If you plan to eat it the following day, continue as normal, and refresh the flowers/herbs as needed before serving, or decorate the day you'll serve the cake. You might need to make holes in the cake with a toothpick to stick in the herbs as the icing will harden just enough on the top to make it difficult. Enjoy!