Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a mini loaf pan or use non-stick cooking spray.
Make the Cake Batter:
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
Beat until just combined; do not overmix.
Assemble the Mini Cakes:
Spoon a small amount of batter into each cavity of the mini loaf pan, filling it about halfway.
Add a teaspoon of jam in the center of each.
Top each cavity with more batter, covering the jam but leaving space for the batter to rise.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the edge (not the jam center) comes out clean.
Let the cakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely
Methods for Making Jam-Filled Mini Cakes
Method 1: Basic Creaming Method
The creaming method is the traditional way to make a fluffy and light cake batter. It involves beating the butter and sugar together until light and fluffy, then gradually adding the eggs, followed by the dry ingredients.
Creaming the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the butter and sugar on medium-high speed until light and fluffy (approximately 3-4 minutes). This step incorporates air, which helps create a tender cake texture.
Adding the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition to fully incorporate. Add the vanilla extract and mix until combined.
Mixing Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
Filling the Pan:
Spoon the batter into the prepared mini loaf or cupcake pans, filling each one about halfway.
Adding the Jam:
Place a small dollop (about 1 teaspoon) of jam in the center of each batter-filled pan. Use a toothpick to slightly swirl the jam into the batter for a marbled effect, or leave it as is for a jam-filled center.
Baking:
Bake in a preheated oven at 350°F (175°C) for 18-22 minutes or until a toothpick inserted into the cake (avoiding the jam center) comes out clean.
Cooling:
Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Method 2: Layering for a Hidden Center
For a more structured jam-filled center, use a layering method:
Divide the Batter:
Spoon a small amount of batter into the bottom of each mini cake mold.
Add the Jam:
Place a teaspoon of jam in the center, making sure not to touch the edges.
Top with More Batter:
Cover the jam with another layer of cake batter, making sure the jam is sealed in the middle.
Bake:
Bake as directed until the cakes are golden brown and spring back when lightly touched.
Tips for Best Results:
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