Best 6 Jam Filled Cake With Chocolate Glaze Recipes

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Indulge in a culinary masterpiece that tantalizes your taste buds and captivates your senses: the Jam-Filled Cake with Chocolate Glaze. This delectable treat is a harmonious blend of sweet and tangy flavors, encased in a moist and fluffy cake batter, and topped with a rich and decadent chocolate glaze. The combination of homemade jam, soft cake, and luscious chocolate creates an explosion of flavors that will leave you craving more. This recipe article not only guides you through the process of making this delightful cake, but also offers variations to suit your preferences. Discover the classic strawberry jam filling, or explore alternatives such as raspberry, apricot, or blueberry. For a touch of elegance, learn how to create a stunning lattice top design that will impress your guests. Additionally, find tips and tricks for achieving the perfect consistency of the chocolate glaze, ensuring a smooth and glossy finish. With step-by-step instructions, helpful images, and expert advice, this recipe article equips you to create a bakery-worthy Jam-Filled Cake with Chocolate Glaze that will be the star of any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

FARRAH'S JELLY-FILLED CAKE



Farrah's Jelly-Filled Cake image

This is my goddaughter Farrah's favorite cake and is very reminiscent of a jelly donut. This cake is very forgiving and can be made with any other flavored jam. Plan ahead because the cake needs to sit overnight for the flavors to meld.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 10h20m

Yield 10

Number Of Ingredients 8

cooking spray
1 (15.25 ounce) package butter cake mix
4 eggs
1 cup milk
½ cup butter, melted
1 cup seedless strawberry jam
1 cup powdered sugar
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Beat cake mix, eggs, milk, and butter until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan, 30 minutes to 1 hour.
  • Use an apple corer to poke holes along the middle of the cake, making sure not to poke all the way through. Remove cake from the corer before making the next hole. Leave a 1/2-inch border on the inner and outer edges of the pan.
  • Microwave strawberry jam for 1 minute. Stir and continue microwaving in 15-second intervals until jam is melted and pourable. Pour jam into the holes and let cake sit in the pan for at least 1 hour.
  • Run a table knife around the inner and outer edges of the pan to loosen. Invert cake carefully onto a serving plate.
  • Mix powdered sugar and milk together until well combined. Brush glaze over the cake and let sit overnight so flavors can meld.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 71.2 g, Cholesterol 101 mg, Fat 14.8 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 376.2 mg, Sugar 55.2 g

GLAZED STRAWBERRY JAM-FILLED COFFEE CAKE



Glazed Strawberry Jam-Filled Coffee Cake image

Sneak a layer of strawberry jam into the sour cream coffee cake, sprinkle on the crumb topping and drizzle with an easy glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup strawberry jam
3/4 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the strawberry jam on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

JAM-FILLED CAKE WITH CHOCOLATE GLAZE



Jam-Filled Cake with Chocolate Glaze image

We love this crown of glazed cream puffs, but the cake is also great without them.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as raspberry
6 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)

Steps:

  • Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
  • Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
  • With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
  • Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.

Nutrition Facts : Calories 522 g, Fat 24 g, Fiber 1 g, Protein 5 g

CHOCOLATE RASPBERRY CAKE



Chocolate Raspberry Cake image

Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 27

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 large eggs, room temperature
1-1/2 cups strong brewed coffee, room temperature
FILLING:
3 tablespoons all-purpose flour
6 tablespoons 2% milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted
FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS



Chocolate-Glazed Raspberry Cream Puffs image

For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 40

Number Of Ingredients 8

Pastry Puffs
1 1/2 cups heavy cream
1/4 cup raspberry jam
1 tablespoon brandy (optional)
4 ounces semisweet or bittersweet chocolate
1 tablespoon light corn syrup
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 tablespoon light corn syrup

Steps:

  • Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
  • In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).

Nutrition Facts : Calories 317 g, Fat 23 g, Protein 6 g

JAM CAKE WITH CARAMEL CHOCOLATE GANACHE



Jam Cake with Caramel Chocolate Ganache image

Provided by Julie Richardson

Categories     Cake     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Condiment     Tree Nut     Almond     Birthday     Party     Jam or Jelly     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 12 to 16 servings

Number Of Ingredients 15

Pan
Three 8-inch round cake pans, greased and bottoms lined with parchment paper circles
2 3/4 cups (13 3/4 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon fine sea salt
1 1/2 cups (17 1/4 ounces) jam, preferably blackberry, raspberry, or apricot
3/4 cup buttermilk, at room temperature
3/4 cup (6 ounces) unsalted butter, at room temperature
1 1/2 cups (10 1/2 ounces) sugar
4 eggs, at room temperature
1 cup (4 ounces) sliced natural almonds, toasted
Caramel Chocolate Ganache

Steps:

  • Center an oven rack and preheat the oven to 325°F.
  • In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.
  • In a small bowl, stir together the jam and the buttermilk.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
  • Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
  • To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board. Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake. Sprinkle 2 tablespoons of almonds evenly over the ganache. Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds. Place the final layer of cake on top of the cake. Frost the top heavily and the sides lightly with the remainder of the ganache. Lightly press the remaining toasted almonds on the sides of cake.
  • This cake is best stored and served at room temperature. In an airtight container, it keeps for up to 5 days.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything important.
  • Use fresh ingredients: The quality of your ingredients will have a big impact on the flavor of your cake. Whenever possible, use fresh fruits, vegetables, and dairy products.
  • Measure your ingredients accurately: Baking is a science, and precise measurements are essential. Use a kitchen scale to measure your ingredients whenever possible, and make sure your measuring cups and spoons are accurate.
  • Don't overmix your batter: Overmixing can make your cake tough and dry. Mix your batter just until the ingredients are combined.
  • Bake your cake at the right temperature: The temperature of your oven will also affect the texture of your cake. Make sure your oven is preheated to the correct temperature before you start baking.
  • Don't open the oven door while your cake is baking: Opening the oven door can cause your cake to fall. Resist the urge to peek at your cake until it's done baking.
  • Let your cake cool completely before you glaze it: This will help the glaze to set properly.

Conclusion:

With a little planning and effort, you can make a delicious jam-filled cake with chocolate glaze that will impress your friends and family. Just remember to follow the tips above and you'll be sure to have a successful baking experience.

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