This wholewheat flour cake with jam is soft, fragrant, and perfect for breakfast or an afternoon snack. Made with yogurt, light brown sugar, and wholemeal flour, it has a rustic flavor and a wonderfully tender crumb.
Once baked and cooled, the cake is sliced in half and filled with strawberry jam for a simple but delicious homemade dessert.
Why Everyone Will Love This Recipe
This cake is rustic, soft, and comforting:
- Wholemeal flour adds flavor and gives the cake a homemade, wholesome touch.
- Yogurt keeps the crumb moist without making the cake heavy.
- Strawberry jam makes it sweet and fruity with very little effort.
- Perfect for breakfast or snack time with tea, coffee, or milk.
- Easy to prepare with simple everyday ingredients.
What Is Wholewheat Flour Cake with Jam?
Wholewheat flour cake with jam is a soft homemade cake made with wholemeal flour instead of only refined white flour. Wholemeal flour gives the cake a slightly nutty flavor, a darker color, and a more rustic texture.
Cakes filled with jam are common in many European home-baking traditions because they’re simple, practical, and perfect for everyday treats. Strawberry jam adds sweetness and moisture, creating a lovely contrast with the wholesome flavor of the wholewheat cake. This recipe is ideal when you want a dessert that feels simple, comforting, and a little more rustic than a classic sponge cake.
Cooking Tips
- Beat the eggs and sugar until pale and creamy because this step adds air and helps the cake rise with a softer texture.
- Use plain yogurt at room temperature so it blends smoothly into the batter and keeps the crumb tender.
- Sift the wholemeal flour with the baking powder to distribute the leavening evenly and avoid dense spots in the cake.
- Do not overmix the batter after adding the flour because wholemeal flour can make cakes firmer if worked too much.
- Let the cake cool completely before slicing it in half so it does not crumble or break. Use a serrated knife to cut the cake horizontally because it gives a cleaner and more controlled slice.
- Spread the jam evenly over the bottom layer, leaving a small border so it does not spill out when the top is placed back on.
- Dust with powdered sugar only once the cake is fully cool so the sugar stays visible and does not melt.
Frequently Asked Questions
Can I Use All-Purpose Flour Instead of Wholemeal Flour?
Yes, you can use all-purpose flour if you prefer a lighter and more classic texture. The cake will be softer and less rustic, but still delicious.
Can I Use Another Type of Jam?
Absolutely. Apricot, raspberry, blueberry, cherry, or peach jam all work beautifully. Choose a jam that is not too runny so it stays neatly inside the cake.
Why Is My Wholewheat Cake Dense?
Wholemeal flour naturally creates a denser texture than white flour. To keep the cake soft, beat the eggs and sugar well and avoid overmixing once the flour is added.
Can I Make This Cake Dairy-Free?
Yes, you can replace yogurt with a plant-based yogurt alternative. Choose an unsweetened variety so the cake does not become too sweet.
How Do I Cut the Cake in Half Without Breaking It?
Let the cake cool completely, then use a long serrated knife. Turn the cake slowly as you cut to keep the layers even.
Can I Add Fruit or Nuts to the Batter?
Yes, chopped walnuts, almonds, apple cubes, or berries can be added. Keep additions moderate so the cake still rises properly.
Can I Make This Cake Ahead of Time?
Yes, this cake keeps well and can be made a day ahead. The jam filling helps it stay moist and flavorful.
How to Store Wholewheat Flour Cake with Jam
Store the cake under a cake dome or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
How to Freeze Wholewheat Flour Cake with Jam
Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Ingredients
How to Make Wholewheat Flour Cake with Jam
To prepare the cake, first collect the eggs and brown sugar in a bowl, then flavor with a teaspoon of vanilla extract.
To prepare the cake, first collect the eggs and brown sugar in a bowl, then flavor with a teaspoon of vanilla extract.
Beat the ingredients with an electric whisk until you obtain a soft and frothy mixture.
Beat the ingredients with an electric whisk until you obtain a soft and frothy mixture.
Pour the seed oil.
Pour the seed oil.
Add the whole plain yogurt.
Add the whole plain yogurt.
Sift the wholemeal flour and baking powder and continue working with the electric whisk until you obtain a creamy and smooth mixture.
Sift the wholemeal flour and baking powder and continue working with the electric whisk until you obtain a creamy and smooth mixture.
Spread the prepared dough inside a 20 cm diameter springform pan, already oiled and floured, and cook everything in a hot oven at 355°F/180°C for about 40 minutes.
Spread the prepared dough inside a 20 cm diameter springform pan, already oiled and floured, and cook everything in a hot oven at 355°F/180°C for about 40 minutes.
Once the time has passed, take the cake out of the oven and let it cool, then turn it out onto a cutting board and divide it in half horizontally with the help of a knife.
Once the time has passed, take the cake out of the oven and let it cool, then turn it out onto a cutting board and divide it in half horizontally with the help of a knife.
Spread the base with strawberry jam.
Spread the base with strawberry jam.
Cover with the second cake disc.
Cover with the second cake disc.
Dust the surface with a light layer of powdered sugar.
Dust the surface with a light layer of powdered sugar.
Bring the cake to the table, cut it into slices and serve. Enjoy!
Bring the cake to the table, cut it into slices and serve. Enjoy!
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