01 -
Preheat oven to 175°C. Grease and flour two 23 cm round cake pans.
02 -
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer.
04 -
Beat in eggs one at a time, then add buttermilk and vanilla extract, mixing until incorporated.
05 -
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
06 -
Divide batter evenly between the two prepared cake pans.
07 -
Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
08 -
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 -
Once cakes are fully cooled, spread the mixed fruit jam evenly between the cake layers.
10 -
If desired, combine softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread frosting on top of assembled cake.