Ingredients 
USE YOUR FAVOURITE JAM!If you want to follow my recipe exactly, I used a basic Smucker's strawberry. You can use an apricot or an orange marmalade too. Raspberry jam would be delicious. But, Dear Reader, if you're not that into jam, you can also use pie fillings.
What Is Jam? Jam is made from pieces of fruit, usually chopped or crushed and cooked with sugar until the pectin releases and the mixture is thickened to a spreadable consistency. The most common fruits used to make jam are berries, grapes, and stone fruit. Jam is ideal for spreading onto toast and filling pastries. Read about mango jam.
To use a jam or jelly as a cake filling or even as a topping, simply stir it to soften, or heat it slightly if it's too thick. You may also want to strain jams to remove the seeds for a smoother texture.
Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl or store in a large airtight container. Store at room temperature for approximately 1 week. Freeze for longer storage, up to 2 months.
On a cutting board or another plate, turn the second layer so that the bottom is up. Spread the jam over the cake until it is covered. Then, very carefully, invert the layer and lay it over the frosted part of the bottom layer. This way you will both frosting and jam between the two layers.
Choose a jam that complements the flavor of the cake. Simply spread enough of the jam across the base half of the cake from the edges to the middle, or in a circular fashion. Add gently warmed jam. For jam that is chunkier, warming it will help it spread more easily.
Jams and jellies have a similar nutrient composition, and their pectin content may offer some health benefits. However, they're high in sugar and should be consumed in moderation. See also: apple jelly sugar free.
To assemble, choose the sponge with the best top, then put the other cake top-down on to a serving plate. Spread with the jam then pipe the buttercream on top of the jam.
Pipe a barrier around the edge of the cake layer. This step ensures your filling doesn't spill over the edges of the cake – which will make it really hard for you to frost the cake if it does.
Betty Crocker: In both tests, the Better Crocker has the least amount of rise on the cake, which again might be due to the increased liquid in the batter. Duncan Hines: The Duncan Hines cake had the lightest and fluffiest texture and it was also the most moist cake mix. We also wrote cake mix made of.
Similarly, a days-old cake kept in the refrigerator will be stale and dry, but fine to eat as long as it's a plain cake with no fillings. If you take a bite of cake that's moldy or covered in cream that's spoiled, you'll know right away and spit it out.
A fridge is a very cold but dry environment with the circulating cold air taking away all the moisture and dries out exposed food. If you want to keep particular cakes refrigrated, put them in air tight containers so circulating cold air stays out and does not dry it out.
Don't Frost a Warm CakeBaking pros in our test kitchen emphasize that it is essential to let the cake completely cool before frosting. Better yet, you can let the cake sit in the refrigerator for a while to make the process even easier.
Put the jam and water into a saucepan and heat gently, stirring occasionally, until melted. Boil the jam rapidly for 1 minute, then strain through a sieve. Using a wooden spoon, rub through as much fruit as possible.
Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to 'stick' to the cake mixture better, stopping them from sinking. Previously: calamari salad.
If your jam is on the thicker side, heat it up just slightly so it loosens a little before dolloping it over the cake batter. It will be easier to swirl. And then just have at it with the swirls, make a mess with the jam—it'll look cool regardless of how haphazardly you do it.
You can make your own fruit filling by using homemade or store-bought jam and thickening it up a bit by simmering it with some cornstarch mixed with water (about a tablespoon of cornstarch mixed with a teaspoon or so of cold water to make a paste, then stir into ½ to ¾ cup of jam). Dig more about apricot jam cake.
If you prefer a smooth consistency, go for jelly. If you're more into a thick strawberry spread on your PB&J, buy a jam. And if you're looking for a more chunky mouthfeel, opt for preserves or an orange marmalade.
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