NZ Woman's Weekly

Blueberry jam layer cake

  • Meal Type

  • Courses

  • Occasion

    Special occasion

Make the cake the day before and store in an airtight container, then just layer it up and enjoy putting on the finishing touches.

Serves 10-12

  • 250g butter, softened
  • 250g caster sugar
  • 3 eggs
  • 150g sour cream
  • 250g self-raising flour
  • ½ jar blueberry jam
  • 1 cup whipped cream
  • 450g cake frosting (like Betty Crocker) or 2 cups homemade buttercream*
  • Marshmallows/cachous pearls

1 Preheat oven to 175oC. Grease and line the base of 2 x 20cm round cake tins. Don’t worry if you only haveone – you can reuse it after the first cake is baked.

2 Using an electric beater, cream the butter and sugar for 3-4 minutes until pale and fluffy. Add eggs one at a time, beating well between each. Remove from the beater and fold in sour cream and sift over flour. Stir to gently combine. Divide mixture between the two tins and smooth the tops. Bake for 20-25 minutes, or until golden and a skewer is removed cleanly from the centre of the cake.

3 Allow to cool completely, then cut each cake horizontally into half to make four layers. Place cake base onto a cake stand and spread with a few tbsp of jam, top with 2-3 tbsp of cream and smooth over the cake sandwich with another cake layer and repeat the process until you finish with the last cake layer. Chill for 10 minutes or more.

4 Meanwhile, tint the frosting until desired colour, spread a thin layer of frosting over the entire cake to seal in any crumbs, then carefully spread the icing around the sides of the cake, finishing with upward movements to create panels. Pile remaining frosting on top of the cake and decorate in gentle swirls. Sprinkle over blue pearls or silver cachous and pile on fluffy white marshmallows.

* You can make your own buttercream if you wish, but the BC frosting spreads beautifully and holds well, especially if you need to travel with the cake. The flavour is good too!

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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