Whether to put jam or buttercream on a cake first is an age-old baking question. There are good arguments on both sides of this debate, and bakers are passionate in defending their choice. In this article, we’ll look at the pros and cons of putting jam vs. buttercream first when layering a cake, as well as some other key factors to consider.
The case for putting jam first
There are a few reasons why some bakers insist that jam should be the first layer on a cake:
- It’s easier to spread – Jam tends to be a looser consistency than buttercream, so it spreads more smoothly and easily on the first cake layer.
- Prevents sogginess – Jam acts as a moisture barrier between the cake layers. This prevents the cake from becoming soggy from buttercream.
- Enhances flavors – Putting sweet jam first accentuates the flavors when you bite into the cake. The fruit taste comes through more strongly.
- Looks better – Jam provides nice color contrast between cake layers. When cut, jam shows up better than buttercream.
Many traditional British cake recipes call for jam to be layered first before any buttercream or frosting. Fruit jam enhances the flavor of sponge cakes and sponges much better than buttercream does. Overall, bakers who prefer jam first say it leads to a more moist, flavorful cake.
The case for putting buttercream first
However, buttercream aficionados make convincing arguments for putting buttercream on the first layer, such as:
- Insulates the cake – Buttercream forms a protective barrier that prevents the cake layers from becoming soggy.
- Allows flexibility – Buttercream adheres better to cake layers and provides a smooth surface for decorating.
- Seals in moisture – Buttercream frosting helps lock in moisture and prevent the cake from drying out.
- Enhances texture – The smooth, creamy buttercream provides a nice mouthfeel contrast with the tender cake crumb.
For very moist cakes like chocolate or carrot cake, buttercream filling can help control excess moisture. It also gives more flexibility for decorative piping or sculpted cakes. So buttercream champions often call for it as a filling layer.
Other factors to consider
When deciding whether to put jam or buttercream first, here are a few other factors to keep in mind:
- Cake type – What kind of cake is it? Delicate sponge cakes tend to benefit more from jam first. Sturdier cakes can hold up fine with buttercream first.
- Desired texture – Do you want a firmer, dense cake or a soft, moist cake? Use your filling layers to achieve your ideal texture.
- Flavor – Will the cake flavor pair better with jam or buttercream? Let the flavors guide your layering order.
- Occasion – Formal occasions may call for piping or sculpted decorations, which require buttercream first. Casual gatherings can use either.
- Transport – Will the cake need to be moved? Buttercream gives more stability for transporting cakes.
Choosing your filling layers
Rather than pitting jam and buttercream against each other, another option is to use both in your cake!
For example, you could:
- Spread a thin layer of buttercream first as an adhesive base
- Follow with a layer of jam for moisture and flavor
- Add another layer of buttercream for decoration and stability
Or, if you really want to highlight the jam, reverse the order and put it last. Playing with the order and amounts of jam vs. buttercream gives you lots of versatility.
Number of filling layers
Here’s a quick guide to how many filling layers to use based on the number of cake layers:
| Number of Cake Layers | Number of Filling Layers |
|---|---|
| 2 | 1 |
| 3 | 2 |
| 4 | 3 |
| 5 | 4 |
Generally, you’ll want one less filling layer than cake layers. Too many filling layers means they’ll ooze out the sides. Aim for filling layers about 1/4 to 1/2 inch thick.
Filling recipes to try
Once you’ve decided on jam or buttercream first, here are some delicious filling recipes to try in your layered cakes:
Jams:
- Strawberry jam
- Raspberry jam
- Apricot jam
- Seedless blackberry jam
- Peach jam
- Orange marmalade
- Cherry preserves
- Pineapple jam
Buttercreams:
- Vanilla buttercream
- Cream cheese frosting
- Chocolate buttercream
- Peanut butter buttercream
- Maple buttercream
- Coconut buttercream
- Coffee buttercream
- Hazelnut buttercream
Other creative fillings:
- Lemon curd
- Dulce de leche
- Nutella
- Marshmallow fluff
- Ganache
- Caramel
- Fruit compotes
- Pastry cream
Tips for layering cakes perfectly
Once you’ve settled on your filling layers, use these tips for flawless execution:
- Chill cake layers before filling so buttercream doesn’t melt into the cake
- Spread jam or curd thin and evenly to prevent sogginess
- Make sure buttercream sticks to the cake and isn’t too slippery
- Use a piping bag for neater, more controlled filling layers
- Refrigerate the filled cake to set fillings before final frosting
- Keep everything level as you stack and fill layers
- Don’t overfill or your cake will be messy
Storing and serving layer cakes
Once assembled, store layered cakes as follows for best quality:
- Covered cake plate or box in the fridge
- 1-2 days for cakes with fresh fruit
- 3-4 days for cakes with cooked fruit fillings
- Let refrigerated cakes come to room temp before serving (about 2 hours)
Be sure to use a cake server and sharp knife to neatly slice layered cakes. Slice down in one smooth motion to show off those pretty filling layers!
Conclusion
While the jam vs. buttercream debate may never be settled, the key is choosing fillings that complement your cake flavors and texture. Whether you prefer jam first for moisture and flavor or buttercream first for stability, proper layering technique and ratios are also essential for a professional-quality cake.
Get creative with combining different fillings like fruit preserves, curds, ganache, or caramel. The possibilities are endless for delicious layered cake combinations. Just be sure not to overfill, chill properly, and store cakes with care. Now that you know how to perfectly layer cakes, you can create bakery-worthy masterpieces at home!