This Soft Vanilla Jam Cake with Walnut Streusel Topping is a tender, buttery vanilla sponge layered with tangy raspberry jam and crowned with a crumbly walnut streusel topping. It’s the kind of cake that surprises everyone with its flavor and texture—a sweet treat that’s both humble and elegant. Made with pantry staples like eggs, milk, oil, and flour, it’s the kind of cake you can whip up in no time but still serve proudly for guests or family.

It’s the perfect balance of fluffy sponge, fruity filling, and crisp topping. If you’re looking for an easy cake that looks impressive and tastes even better, this is it. Great with tea or coffee, or simply on its own.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Yield: 8–10 slices
Cuisine: European Home-Style Baking

Ingredients

For the Cake Batter:

• 3 large eggs

• A pinch of salt

• ½ teaspoon vanilla extract or 1 packet vanilla sugar

• 1 glass granulated sugar (about 200g)

• ¾ glass vegetable oil (about 150ml)

• 1 glass milk (about 200ml)

• 2 glasses flour (about 250g), sifted

• 1 tablespoon baking powder (about 10g)

For the Streusel Topping:

• 3 tablespoons flour

• 2 tablespoons butter, cold and diced

• 2 tablespoons sugar

• 2 tablespoons chopped walnuts

Additional:

• Raspberry jam, to taste (about 3–4 tablespoons)

• Butter or oil for greasing the pan

• A 24 cm (9.5 inch) round baking pan

Step-by-Step Directions

Preheat the Oven
Start by preheating your oven to 180°C (350°F). Lightly grease your 24 cm round cake pan or line it with parchment paper.

Make the Batter Base
In a large bowl, crack the 3 eggs and add a pinch of salt. Whisk until lightly frothy. Add the vanilla extract or vanilla sugar and whisk again to incorporate.

Add Sugar
Pour in 1 glass of sugar. Continue whisking until the mixture becomes pale and fluffy.

Add Oil and Milk
Pour in ¾ glass of vegetable oil followed by 1 glass of milk. Stir gently to combine.

Sift and Add Flour in Two Stages
Sift 2 glasses of flour and the baking powder. Add half to the wet mixture, stir gently, then sift and add the remaining flour. Mix until just combined—do not overmix to keep the cake soft and airy.

Pour into Baking Dish
Transfer the batter into your prepared 24 cm baking dish. Smooth out the surface evenly.

Spoon on the Jam
Using a spoon, gently dollop raspberry jam over the surface of the batter. You can swirl slightly for a marble effect or leave it layered—it’s up to your preference.

Prepare the Streusel Topping
In a small bowl, combine 3 tablespoons of flour, 2 tablespoons of cold butter, 2 tablespoons of sugar, and 2 tablespoons of chopped walnuts. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Sprinkle the Streusel Over the Cake
Evenly sprinkle the crumb mixture over the jam layer on top of the cake.

Bake the Cake
Place the cake in the preheated oven and bake at 180°C (350°F) for 30–35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool and Serve
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Nutritional Information (Per Slice)

Calories: 280
Fat: 14 g
Carbohydrates: 32 g
Protein: 5 g
Sugar: 16 g
Fiber: 1 g
Sodium: 120 mg

Origins and Popularity of the Recipe

This cake combines the simplicity of a vanilla sponge—a classic across many cultures—with the rich European tradition of using jam and streusel as toppings. Raspberry jam is commonly used in Austrian, German, and Eastern European baking, especially for layered or marble-style cakes. The streusel topping is of German origin, often used on fruit cakes, muffins, and tarts. Together, this cake is a harmonious blend of sweet, tart, and crunchy, creating a universally appealing treat.

Reasons Why You’ll Love This Recipe

• Simple to make: No fancy equipment or techniques required

• Versatile: Swap out raspberry jam for apricot, strawberry, or even lemon curd

• Elegant but casual: Perfect for a family coffee break or a party

• Irresistible texture: Moist cake base, juicy jam, and crunchy topping

• Crowd-pleaser: Everyone—from kids to grandparents—loves it

Health Benefits

• Eggs: Great source of protein and essential amino acids

• Milk: Provides calcium and vitamin D

• Walnuts: Rich in omega-3 fatty acids and antioxidants

• Moderate sugar: Sweetness mainly comes from natural fruit jam and not overly sugary

Serving Suggestions

• Tea or coffee companion: Serve warm with a latte or herbal tea

• Breakfast treat: Add a scoop of Greek yogurt for a morning twist

• After-school snack: A perfect energy boost for kids

• Holiday dessert: Decorate with powdered sugar and fresh berries for festive flair

Cooking Tips

• Use room temperature eggs: Helps batter emulsify better

• Don’t overmix the batter: This keeps the crumb soft and light

• Sift your flour: It keeps the batter lump-free and aerated

• Jam choice matters: Pick a thick, high-fruit jam for best results

• Let it cool slightly before slicing: It sets up better and cuts cleanly

Variations to Try

• Berry mix topping: Combine raspberries, blueberries, and blackberries

• Lemon twist: Add 1 tablespoon of lemon zest to the batter

• Almond flour base: Swap ½ cup of flour with almond flour for a nuttier crumb

• Spice it up: Add cinnamon, cardamom, or ginger to the batter

• Chocolate version: Add dark chocolate chips to the batter or streusel

Conclusion

This Soft Vanilla Jam Cake with Walnut Streusel Topping is the kind of recipe that brings people together. Its comforting aroma, the fruity burst of raspberry jam, and the buttery crunch of walnuts on top are enough to make anyone fall in love with homemade baking. Whether you’re making this for a celebration, a family treat, or just a sweet moment in your day, this cake delivers both ease and satisfaction. It’s a no-fail recipe you’ll want to come back to again and again.

10 Frequently Asked Questions

1. Can I use a different jam?
Absolutely! Strawberry, apricot, plum, or even orange marmalade work wonderfully.

2. What if I don’t have walnuts?
You can use pecans, almonds, or skip the nuts entirely.

3. Can I make it dairy-free?
Yes—use a plant-based milk and dairy-free butter or oil.

4. Is this cake freezer-friendly?
Yes. Slice and freeze individually, then reheat in the oven or microwave.

5. Can I double the recipe?
Yes. Use a larger pan or two 24 cm pans and adjust baking time slightly.

6. How long will the cake stay fresh?
It keeps well at room temperature for 2–3 days and in the fridge up to 5 days.

7. Can I omit the streusel topping?
You can, but the topping adds lovely texture. Alternatively, use just sugar and nuts.

8. What flour is best?
Plain all-purpose flour works best, but you can mix in whole wheat flour for a healthier spin.

9. Can I reduce the sugar?
Yes—reduce the sugar by 1/4 cup and let the jam provide natural sweetness.

10. Can I make this in a bundt or loaf pan?
Yes, but adjust baking time and layering. Jam may sink more in loaf pans.