Yellow Cake with Jam Topping


This was my mother's go-to cake when she had last-minute guests coming over. It's a dense, spongy cake with a sweet and tangy apricot or peach jam topping.

Nutritional info
per serving

Calories 313
Fat 8g
Saturated fat 5g
Carbohydrates 57g
Sodium 163mg
Fiber 1g
Protein 5g
Cholesterol 84mg

Yellow Cake with Jam Topping

1 (9*13-inch) cake; 16 pieces
Prep time: Cook time: Total time:


  • 5 large eggs
  • 1[1/4] cups sugar
  • 1 TB. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • [1/2] tsp. salt
  • [1/2] cup whole milk
  • [1/2] cup butter, melted
  • 2 cups apricot or peach jam
  • [1/4] cup sweetened condensed milk
  • 2 TB. hot water


Preheat the oven to 350ºF. Lightly coat a 9-13-inch cake pan with cooking spray, and dust with about 2 tablespoons all-purpose flour.

In a large bowl, and using an electric mixer on medium speed, beat eggs for 3 minutes.

Add sugar and vanilla extract, and beat for 2 more minutes.

Add all-purpose flour, baking powder, salt, whole milk, and melted butter, and blend for 1 minute.

Pour batter into the prepared pan, and bake for 20 minutes or until a toothpick inserted in center of cake comes out clean.

Cool cake completely.

In a small bowl, whisk together apricot jam, sweetened condensed milk, and hot water.

Pour jam icing over cake, letting it run over the edges, cut, and serve.

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