Jam Buttercream Yellow Cake Recipe for Moist, Fluffy Layers

“If you’re not gonna go all the way, why go at all?” – Joe Namath.

This is a short follow-up post. I’ve shared these recipes before, and they’re intentionally simple — a homey, fuss-free cake that’s reliably good. Still, the way this version tasted made me want to write it up again.

The formula is hard to beat: a fluffy yellow cake plus Swiss meringue buttercream. The cake is light and flavorful — the familiar, dependable combination of eggs, butter and sugar turning into a really good homemade cake. It needs no syrup or elaborate decorations. If you’d like a step-by-step visual for the yellow cake, there is a tutorial linked in the original post.

The frosting here is Swiss meringue buttercream, my go-to for its smooth texture and clean flavor. I made a very small batch for this cake — just about a cup — enough to sandwich the layers and cover the top and sides modestly. It enhances the cake without overshadowing it.

Bonus: the buttercream uses the two egg whites left over after making the yellow cake, which relies more on yolks. Efficient and satisfying.

I was baking this for someone who doesn’t like chocolate, so I kept everything vanilla-forward. I didn’t have fresh fruits or special extracts on hand — instead, inspiration came from a jar of berry jam.

A little over a tablespoon of berry jam gave the buttercream a delicate pale lavender tint and a bright, fruity lift. Some recommend using seedless jam or straining it; I left the tiny seeds in. Those specks add character and a homemade charm to the frosting.

Yellow cake with jam buttercream

Light and fluffy yellow cake, filled and frosted with a jam Swiss meringue buttercream.

Ingredients

For the cake

160 grams all-purpose flour (about 1 1/4 cups)
1 tsp baking powder
½ tsp salt
115 grams unsalted butter (½ cup)
150 grams granulated or caster sugar (½ cup)
2 eggs at room temperature
2 egg yolks at room temperature
120 ml milk (½ cup) at room temperature
1 tsp vanilla extract

For the buttercream

2 egg whites
75 grams granulated sugar (about 6 tablespoons)
115 grams unsalted butter (½ cup) at room temperature
1 and ½ tablespoons jam

Instructions

Preheat the oven to 160°C (325°F). Butter a 6-inch round pan and dust it with flour.
Whisk together the flour, baking powder and salt. Set aside.
Beat the butter and sugar until light and fluffy.
Add the eggs, then the yolks and vanilla, one at a time, beating well after each addition.
Alternate adding the flour mixture and the milk, beginning and ending with flour: 1/3 flour – 1/2 milk – 1/3 flour – 1/2 milk – 1/3 flour. Scrape the bowl as needed.
Pour the batter into the prepared pan and bake at 160°C (325°F) for 38–45 minutes, until a toothpick comes out clean and the top springs back when touched.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the buttercream

Whisk the egg whites and sugar together in a metal bowl for about a minute.
Place the bowl over a saucepan with an inch of simmering water (double boiler). Whisk constantly as the mixture heats.
Heat and whisk until the sugar dissolves or the mixture reaches 70°C (160°F) on a thermometer.
Remove from the heat and beat on medium-high until stiff peaks form and the outside of the bowl feels cool.
Add the butter one tablespoon at a time while whipping, repeating until all the butter is incorporated.
Beat on high until you reach the desired consistency.
Add the jam and beat for 3–5 minutes more to blend and remove air bubbles.

To assemble

Trim the domed top off the cooled cake with a serrated knife.
Slice the cake into three equal layers.
Spread about 1/4 cup of buttercream on the first layer.
Place the second layer on top, press gently, and spread another 1/4 cup of buttercream.
Top with the third layer, press gently, then spread buttercream over the top and sides.
Chill for 20 minutes, then use a spatula to smooth the buttercream for a clean finish.

Notes

You can bake this in a 7- or 8-inch pan if preferred. Store the finished cake in the refrigerator and bring it to room temperature before serving. The frosted cake stays good for 2–3 days; the buttercream can be refrigerated for up to a week. I used a 240 ml cup for measurements.

This cake takes less than two hours from start to finish and even less time to enjoy. It’s not an invention — just solid, classic baking: a dependable yellow cake paired with a smooth Swiss meringue buttercream, kept simple and focused on flavor. That’s what this recipe aims to be: straightforward, reliable, and delicious.