• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74

menu icon
go to homepage
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker Tips
    • Slow Cooker Baking
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Slow Cooker

    Published on May 28, 2014. Modified on Nov 9, 2024 by bakingqueen74. This post may contain affiliate links. 19 Comments

    Slow Cooker Jam Swirl Sponge

    10477 shares
    • 432
    Jump to Recipe

    This slow cooker jam swirl sponge is a simple muffin-style cake batter, like a steamed jam sponge pudding, with strawberry jam swirled inside, lovely as an afternoon treat or dessert. Serve it warm with ice-cream or custard, so indulgent!

    Slow Cooker Jam Swirl Cake

    Swirls of peanut butter inside brownies or chocolate batter in cakes always look so delicious, and this inspired me to try a jam swirl in this sponge pudding.

    You could try different flavours of jam, or even Nutella, chocolate spread or peanut butter to make a change.

    How about peanut butter and jam, that should make a great combination if you are a PB&J fan.

    Jump to:
    • Ingredients
    • Step by step
    • Storage
    • More to try
    • Recipe
    • Reviews

    Keep an eye out as I’ll expect to be trying peanut butter and caramel very soon! My slow cooker jam sponge pudding is so simple to make kids could help you with this too.

    Check out the recipe video I’ve made too which shows you exactly how to make this! You’ll find it in this post.

    Ingredients

    Here is the list of ingredients you will need for this recipe, ideal for shopping or to get everything together. Make sure you refer to the recipe card further down the post for the quantities you will need.

    • self-raising flour 
    • pinch of salt
    • milk – I use semi-skimmed as that is what I always have in the fridge. However skimmed or full fat will work too.
    • sunflower oil
    • egg
    • caster sugar – or you can whizz up granulated sugar to make it finer if you don’t have caster. The recipe would also work with granulated or standard sugar.
    • strawberry jam – or if you prefer use raspberry, plum or blueberry jam, or your favourite jam flavour.

    Step by step

    Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this jam sponge recipe perfectly every time.
    Scroll down for the recipe card with quantities and more tips at the bottom of the page.

    1. Put the flour and salt in a large bowl.
    2. Mix the milk, egg, oil and sugar together in another bowl.
    3. Pour the milk mixture into the dry ingredients and mix gently.
    4. Put half the mixture in your prepared (greased, lined) slow cooker bowl.
    5. Drop on some spoonfuls of jam.
    6. Top with the rest of the cake batter, then add more spoonfuls of jam on top.
    7. Swirl the jam around with a knife to achieve a pretty effect. Slow Cooker Strawberry Jam Swirl Bread by BakingQueen74
    8. Cook on high with a tea towel under the lid to stop moisture dripping on top. Cook for approx 1.5 hours to 2 hours on high, then check if it is cooked through using a skewer in the deepest part of the cake. If needed cook for another half an hour then check again, repeat as needed.
    9. Turn the cake out onto a rack to cool, or serve it warm right from the pot, with custard or ice cream!
    Slow Cooker Jam Swirl Cake

    Storage

    Leftovers of this jam sponge are best stored in a Tupperware box in the fridge if it is very jammy and moist. Keep for 2-3 days. 

    To reheat, microwave portions for 30 seconds to 1 minute on high.

    More to try

    For more recipes do check out my guide to baking in a slow cooker and all my slow cooker recipes too.

    You might also like:

    • steamed gingerbread pudding
    • steamed vanilla sponge pudding with cranberry compote
    • steamed chocolate pudding

    Pin for later

    Slow Cooker Jam Swirl Cake

    Recipe

    Jam sponge pudding in slow cooker pot, with blue patterned bowl to the side.

    Slow Cooker Jam Swirl Sponge

    A simple and delicious sponge cake with swirls of strawberry jam through it, delicious warm with custard
    4.92 from 12 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: Slow Cooker
    Prep Time: 5 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 5 minutes minutes
    Servings: 8
    Calories: 314kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 300 g self raising flour
    • Pinch of salt
    • 250 ml milk
    • 60 ml veg oil I used sunflower
    • 1 egg
    • 100 g caster sugar (superfine sugar)
    • Strawberry jam or use different flavours of jam
    • 100 g chopped glace cherries optional
    UK Measurements – US Measurements

    Equipment

    mixing bowl
    mixing bowl
    cake liners
    cake liners
    large oval slow cooker
    large oval slow cooker

    Video

    Instructions 

    • Put the flour and salt in a large bowl.
      300 g self raising flour, Pinch of salt
    • Mix the milk, egg, oil and sugar together in another bowl.
      250 ml milk, 60 ml veg oil, 1 egg, 100 g caster sugar (superfine sugar)
    • Pour the milk mixture into the dry ingredients and mix gently. If using, add the cherries now.
      100 g chopped glace cherries
    • Put half the mixture in your prepared (greased, lined) slow cooker bowl.
    • Drop on some spoonfuls of jam.
      Strawberry jam
    • Top with the rest of the cake batter, then add more spoonfuls of jam on top.
    • Swirl the jam around with a knife to achieve a pretty effect.
    • Cook on high with a tea towel under the lid to stop moisture dripping on top. Cook for approx 1.5 hours to 2 hours on high, then check if it is cooked through using a skewer in the deepest part of the cake. If needed cook for another half an hour then check again, repeat as needed.
    • Turn the cake out onto a rack to cool, or serve it warm right from the pot, with custard or ice cream!

    Notes

    Optional:
    Add cherries.
    All kinds of jam work well – strawberry, raspberry, plum, blueberry, whatever you like!
    Try it with Nutella, Biscoff or chocolate spread swirled through
    Cooking time:
    In my slow cooker this took. 2-3 hrs approx on high, but mine cooks slowly. Yours may take less, check from about 1.5 hrs and remove the pot when a skewer comes out clean. 
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Slow Cooker

    • Turkey stew in slow cooker pot.
      Slow Cooker Turkey Mince Stew
    • Bowl of soup with swirl of yogurt and garnished with herbs.
      Slow Cooker Butternut Squash Soup
    • Jar of blackberry jam, red checked dish towel and blackberries to the sides.
      Slow Cooker Blackberry Jam
    • Sliced cake on rack with lemons behind.
      Slow Cooker Lemon Drizzle Cake

    Reader Interactions

    Comments

    1. Amy says

      September 24, 2023 at 3:34 pm

      Could this be stored in a air tight container for a day or so. Just made it and wondered if it keep. Looking great

      Reply
      • bakingqueen74 says

        September 25, 2023 at 9:38 am

        Yes you can certainly store it in an airtight container for 1-2 days. You might want to refrigerate it in a Tupperware depending on how soft/moist it is once cooked. I hope you enjoyed it.

        Reply
    2. Amies says

      September 23, 2023 at 9:04 am

      Hi what if I haven’t any liners ? Thanks

      Reply
      • bakingqueen74 says

        September 23, 2023 at 1:01 pm

        Then you can either line with baking paper (scrunch it up first) or you can just oil the bowl. But without any kind of liner there is the risk of it sticking and/or burning. So always best in my view to line the bowl first whether using baking paper or cake tin liners. Check out my other post Make a Cake in a Slow Cooker for loads more tips too!

        Reply
        • Amy says

          September 24, 2023 at 1:38 pm

          Thank you I’m trying it now

          Reply
    3. Victoria says

      October 07, 2021 at 12:15 pm

      Loved making this. Was so simple to make. Kids loved it and I thought it was great. I’m looking forward to trying other combinations

      Reply
      • bakingqueen74 says

        October 08, 2021 at 11:57 am

        that’s great Victoria, do report back if you make another version!

        Reply
    4. Claire Hinchliff says

      May 18, 2020 at 12:57 am

      I made this today and was so easy and tasted fantastic. Lovely and moist perfect with custard.

      Reply
      • bakingqueen74 says

        May 18, 2020 at 6:22 am

        Brilliant, thanks Claire for reporting back

        Reply
    5. Heather h says

      November 12, 2017 at 4:14 am

      What size slow cooker did you use for the jam swirl cake please?

      Reply
      • bakingqueen74 says

        November 12, 2017 at 6:27 am

        Hi heather this one I made in my 3.5 litre oval one.

        Reply
    6. Jackie says

      March 20, 2016 at 5:03 pm

      Just made this and it was fantastic. Recipe worked perfectly and tasted great. Putting more jam in next time. Didn’t use a tea towel over the lid I forgot. But it didn’t need it. The cake was lovely and moist. Yum. Thank you.

      Reply
      • bakingqueen74 says

        March 20, 2016 at 5:10 pm

        That’s great Jackie, thanks for letting me know! 🙂

        Reply
    7. molly says

      February 29, 2016 at 1:35 pm

      would this work with the same ingredients but in the oven?

      Reply
      • bakingqueen74 says

        February 29, 2016 at 1:36 pm

        Yes I am sure it would, probably about 45 mins or so like a loaf cake but do check and keep and eye on it.

        Reply
    8. Michele Faria says

      November 25, 2015 at 7:49 am

      Hiya do you need a tea towel on the lid,thank you Michele xx

      Reply
      • bakingqueen74 says

        November 25, 2015 at 8:12 pm

        Hi Michele, you can use one if you find your slow cooker lid gets very wet and starts to drip. Hope that helps!

        Reply
    9. linda says

      November 17, 2015 at 6:25 pm

      do you think i could use fresh strawberry’s in this cake? tks

      Reply
      • bakingqueen74 says

        November 17, 2015 at 6:28 pm

        Hi Linda, I haven’t tried it but I don’t see why not, not sure how fresh strawberries would hold up to the long cooking thought – they may go a bit mushy. My strawberry topped yoghurt cake has been successfully made in the slow cooker though.

        Reply
    4.92 from 12 votes (7 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Shepherds pie in slow cooker pot, garnished with herbs.
      Slow Cooker Shepherd’s Pie
    • White bowl of fish curry topped with red chilli.
      Slow Cooker Coconut Fish Curry
    • Turquoise serving dish of rhubarb sponge with a serving taken out in a white bowl in front of it.
      Rhubarb Sponge Pudding
    • Scoops of Blackcurrant Sorbet in a metal tin with fresh blackcurrants.
      Blackcurrant Sorbet

    Seasonal

    • Slow Cooker Lemon Chicken with Asparagus
    • Broad bean filo tart with mint leaves.
      Broad Bean and Feta Filo Tart
    • Cake dusted with icing sugar on a white plate, a slice cut out.
      Strawberry Yoghurt Cake
    • Slice of blackcurrant cake in the foreground.
      Easy Blackcurrant Traybake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 BakingQueen74 / Lucy Allen • All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.