Imagine a dessert that combines the luscious sweetness of strawberry jam with the creamy decadence of cream cheese frosting – a heavenly creation that transforms an ordinary cake into an extraordinary culinary experience. This Strawberry Jam Sheet Cake isn't just a dessert; it's a slice of pure happiness that will transport you to a world of irresistible flavors and melt-in-your-mouth texture. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to crowd-pleaser that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup strawberry jam
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure complete incorporation.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in 3/4 cup of strawberry jam into the cake batter, creating a marbled effect by gently swirling with a spatula.
- Pour the batter into the prepared baking pan, spreading evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool completely in the pan on a wire rack, approximately 45-60 minutes.
- For the cream cheese frosting, beat softened cream cheese in a mixing bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract to the cream cheese, beating until light and fluffy.
- Once the cake is completely cooled, spread the remaining strawberry jam over the top of the cake.
- Carefully spread the cream cheese frosting over the jam layer, creating an even coating.
- Optional: Garnish with fresh strawberry slices or mint leaves for additional visual appeal.
- Refrigerate the cake for at least 1 hour before serving to allow frosting to set.
- Slice into 12 equal portions and serve chilled or at room temperature.
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and light.
- Jam Swirling Technique: For a beautiful marbled effect, use a butter knife or skewer to gently swirl the jam through the batter.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the cream cheese topping from melting.
- Frosting Consistency: If the cream cheese frosting seems too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
- Garnish Options: Fresh strawberry slices, mint leaves, or even a light dusting of powdered sugar can elevate the cake's presentation.
- Storage Tip: This cake keeps well in the refrigerator for up to 4-5 days when stored in an airtight container.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
