Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Grease and flour two 20 cm round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Once cool, spread a layer of fruit jam on top of one cake layer. Place the second layer on top and spread more jam on this layer.
- If desired, dust the top with powdered sugar before serving.
Nutrition
Notes
I encourage you to get creative with your choice of fruit jam – it’s a wonderful way to personalize this cake!
Couldn’t find buttermilk? You can make your own by adding a tablespoon of vinegar or lemon juice to regular milk.
Any leftovers, or if you're lucky enough to have some, store the cake in an airtight container at room temperature for two days or in the refrigerator for up to five days.
Whether you’re indulging after dinner or serving it at a gathering, this cake is sure to impress!
Couldn’t find buttermilk? You can make your own by adding a tablespoon of vinegar or lemon juice to regular milk.
Any leftovers, or if you're lucky enough to have some, store the cake in an airtight container at room temperature for two days or in the refrigerator for up to five days.
Whether you’re indulging after dinner or serving it at a gathering, this cake is sure to impress!