Jam Cake with Milk
Soft, aromatic cake made with your favorite jam and milk. Perfect for tea time or dessert. Easy, versatile, and delicious every time!
Updated : 16 July, 2025
Easy
About 30 min.
Ingredients
380 grams
Wheat flour
200 milliliters
Milk
200 grams
Sugar
200 grams
Uogienės
8 grams
Baking soda
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the exact amount but on achieving the desired dough consistency.
Preparation
Step 1
Use high-grade flour. You can use regular cow’s milk or replace it with coconut milk if you want the cake to be lactose-free. You can use any jam you like. I’m using orange jam. Instead of jam, you can also use thick fruit preserves or confiture.
Step 2
Crack an egg into a bowl, add sugar, and whisk it. Adjust the amount of sugar to taste - it’s fine to use less if your jam is already very sweet.
Step 3
Pour in milk at room temperature and mix again.
Step 4
Add the jam and whisk it in. A note about jam: from my experience, when using currant or cherry jam, after adding baking soda, the batter might turn grayish. If you use apricot or orange jam, the batter retains a nice yellow color.
Step 5
Sift the flour together with baking soda into the mixture and whisk, breaking up all the lumps. You should get a thick, smooth batter. You may need more or less flour, so if it’s your first time making this cake, add the flour gradually.
Step 6
Pour the batter into a greased baking dish (Ø 22–24 cm or about 9 inches). Put the cake into a preheated oven at 180°C (about 350°F) and bake for around 50 minutes. Check for doneness with a skewer - it should come out dry. If the top browns too quickly while the inside is still undercooked, cover the pan with foil.
Step 7
Let the finished cake cool, lightly dust it with powdered sugar, and serve. Enjoy!