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5 from 1 vote

Simple Vanilla Cake with Jam Topping


  • 125 grams all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 125 grams room temperature butter
  • 125 grams sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup jam according to my research, berry is traditional, but I think apricot or even marmalade would also be good here


  • Preheat the oven to 350°F/177°C.
  • Butter a baking dish that can hold 6 cups. It can be a square 8x8, a round 8x2, or some other shape. I used a vintage rectangular pan that happened to be in circulation at the time I was making this cake.
  • Whisk the flour, baking powder and salt together in a small bowl and set them aside.
  • In a large bowl using an electric hand mixer, whip the butter and sugar together for 3-4 minutes. You want it to become really light and fluffy. Add the eggs and vanilla extract and mix to combine.
  • Add the dry ingredients to the wet and mix on the slowest setting, just until everything is uniformly combined.
  • Scrape the batter into the prepared pan and bake for 18-20 minutes, until a toothpick inserted into the center of the cake comes out mostly clean (a couple dry crumbs are okay).
  • Let the cake cool for a few minutes and then top with the jam. You want it to be warm so that it absorbs the flavors a bit, but not so hot that the jam liquifies.
  • Serve warm or at room temperature.