Category Archives: Cake

Lemon Meringue Sheet Cake

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Serves 16-20

This post contains affiliate links

Lemon meringue pie is one of my favourite desserts and my recipe for this Lemon Meringue Sheet Cake takes the wonderfully fresh flavours of Spring, delivers them in a fun sheet cake, taking into consideration possible allergies so that everyone can have a slice of the fun!

I’ve partnered with Enjoy Life for this delicious gluten-free, egg-free, dairy-free, allergen-friendly dessert, as the brand offers a wide range of delicious baking chocolate, perfect for Spring entertaining, as well as school-friendly snacks. All of their products are free-from the top 14 common food allergens and are also certified gluten-free; School-Friendly; verified Non-GMO; and made in a dedicated nut-free and gluten-free facility. 

The standout feature of this cake is a decadent lemon white chocolate ganache layer made using Enjoy Life White Baking Mini Chips. Smooth, zesty and utterly delicious, it can be enjoyed by anyone around the table!

Ingredients

Lemon Ganache layer

  • 680g Enjoy Life white baking mini chips
  • 1 cup whipping cream alternative
  •  2 tablespoons lemon zest (2 large lemons)
  • ¼ cup fresh lemon juice (2 large lemons)
  • 1-2 drops yellow food colouring gel

Vanilla Cake layer

  • 1 ½ cups granulated sugar
  • 2 cups all-purpose gluten-free flour*
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 ½ cups water
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar

Meringue layer**

  • 1/2 cup aquafaba (canned chickpea liquid)
  • ⅛ teaspoon cream of tartar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method

Lemon Ganache layer

  1. Place the Enjoy Life white baking mini chips into a large bowl
  2. Microwave for 15 second bursts, stirring in between, until the chips are starting to melt. Set aside until needed
  3. In a small pan, heat your whipping cream alternative until just boiling – you’ll see small bubbles forming at the edge of the liquid. DO NOT allow the liquid to fully boil
  4. Remove from the heat and pour over the semi-melted white baking mini chips, ensuring all the chips are submerged. Allow to rest for 5 minutes
  5. After this time add in the lemon zest and lemon juice, stirring to incorporate. Continue stirring until the mixture is completely emulsified, smooth and uniform in color. Don’t worry if along the way the mixture looks like it has separated- just continue stirring and it will come back together. Using an immersion (stick) blender here really helps with the process, speeding it up
  6. Once your ganache mixture has fully emulsified, add in 1-2 drops yellow food colouring gel and stir until uniform in colour. Cover the surface of the ganache with cling wrap, and set aside for minimum 4 hours to thicken at room temperature

Vanilla Cake layer

  1. Preheat your oven to 350°F
  2. Prepare a 9” x 12” baking pan by greasing and lining with baking parchment
  3. In a large bowl combine all the cake ingredients- the sugar, flour, baking soda, salt, water, canola oil, vanilla extract, and vinegar
  4. Whisk until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
  5. Pour into your prepared pan. If needed gently tilt the pan to allow the cake batter to flow into the corners
  6. Bake in your preheated oven for between 20-25 minutes or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
  7. After allowing to cool for 5 minutes, invert the cake onto a cooling rack lined with baking parchment
  8. Remove the tin and lining baking parchment paper and allow the cake to cool fully before covering with the ganache layer

Meringue layer**

  1. In a large bowl combine the chilled chickpea liquid and cream of tartar, whisk until soft peaks form using an electric whisk
  2. With the whisk still running, gradually add in the powdered sugar in stages, being sure to fully whisk in the current amount before adding more (the mixture should not feel grainy at all). Once all your sugar has been added increase the whisk speed and continue to beat until stiff peaks have formed. (If using a handheld electric whisk this part of the process will take longer than making typical egg-based meringue)
  3. Once stiff peaks have been achieved, add in the vanilla extract and whisk to incorporate

To Finish

  1. With your vanilla cake layer fully cooled, spread or pipe the ganache onto the surface. Use a spatula or palette knife to smooth it out
  2. Spoon the aquafaba meringue over the ganache layer and spread to cover the surface. Use a fork or the back of a spoon to create ruffles/ peaks
  3. Gently torch the surface of the aquafaba meringue with a hand-torch or place until the broiler for a few minutes until browned
  4. Slice, serve and enjoy! This sheet cake is best enjoyed straight away

*I use gluten-free flour that incorporates xanthan gum. If yours doesn’t add in 1 ½ teaspoons xanthan gum with your dry ingredients. Regular all-purpose flour can also be substituted 1:1, without the addition of xanthan gum.

**If chickpea aquafaba in the meringue topping isn’t an option, the cake can be enjoyed with your favourite allergen-friendly whipped topping as an alternative

Spiced Plum & Almond Cake

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Serves 10-12

Ingredients

Spiced Plums

  • 1 ½ cups sugar
  • 1 piece star anise
  • 1 cinnamon stick, broke in half
  • 2-3 pieces of unwaxed lemon peel
  • ¾ cup water
  • 6 small red plums, halved and pitted

Cake

  • 1 and ½ cups ground almonds, divided
  • 1 ½ cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • ¾ cup unsalted butter, room temperature
  • 1 cup sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 2 Tablespoons sliced almonds

Method

Spiced Plums

  1. In a small saucepan, combine the sugar, star anise, cinnamon stick, lemon peel, water and bring  to a boil, stirring occasionally. Remove from the heat and add the plums, ensuring they are submerged in the hot liquer. Let rest for 20 minutes. After this time drain, reserving ½ cup of the cooled syrup

Cake

  1. Preheat your oven to 350°F. Prepare with butter or baking spray the sides of an 8-inch springform pan and line the bottom with parchment paper
  2. In a bowl, combine 1 cup of the ground almonds, all the all-purpose flour and baking powder. Whisk to combine and set aside until needed
  3. In the bowl of a stand mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating until smooth. At low speed or with a wooden spoon, stir in the dry ingredients. Set aside ½ cup of the batter. Transfer the remaining batter into the prepared pan and arrange the infused plums, cut side down, on the surface
  4. Stir the remaining ½ cup of ground almonds into the reserved batter. Spoon into a pastry bag fitted with a pastry tip. Pipe the mixture in the spaces between the plums and sprinkle with the almond slices. Place the pan on a baking sheet.
  5. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 10 minutes in the pan, then remove. Lightly brush the top of the cake with the plum infusing syrup from earlier (gently reheated for ease of brushing)
  6. Slice, serve and enjoy!

Strawberry & Rhubarb Coffee Cake

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(paid partnership post with Gay Lea Foods, recipe contains affiliate links)

Makes 1 sheet cake 9 x 13″

Ingredients

Strawberry & Rhubarb Filling

  • 5 cups frozen strawberry & rhubarb fruit pieces
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 Tbsp lemon juice
  • 2 Tbsp cold water
  • pinch salt

Streusel Topping

Cake Layer

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 large eggs
  • 1 1/2 cups Gay Lea Gold Premium Sour Cream*
  • 2/3 cup whole milk*
  • 1 tsp vanilla extract

To finish

*Gay Lea Original Sour Cream can be used. If doing so omit 2/3 cup whole milk from the ingredients

Method

  1. Heat oven to 350 degrees F.  Line a 9x13x 3 inch high baking pan with parchment paper and set aside

Strawberry & Rhubarb Filling

  1. In a medium-size saucepan over medium heat, combine the rhubarb & strawberries, sugar, cornstarch, lemon juice and water.  Stir frequently until the cornstarch begins to thicken and the fruit has softened – about 10-15 minutes.  Remove from heat and set aside to cool

Streusel Topping

  1. In a large bowl, combine the brown sugar, flour, and cinnamon.  Using a pastry cutter, or your fingers, the butter into the sugar and flour mixture until it resembles coarse sand.  Use your hands to squeeze handfuls of topping together, creating some larger clumps, then place on the fridge to firm up

Cake Layer

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or your fingers, cut butter into flour mixture until it resembles coarse sand. In a separate bowl, mix eggs, sour cream*, milk* and vanilla. Pour into flour mixture; stir until just combined. Try not to over-mix. The mixture will be quite thick and similar to a loose biscuit batter
  2. Spread half the cake batter evenly into the prepared pan. Top with the strawberry & rhubarb filling. Carefully spread the remaining batter over the fruit. Sprinkle with the chilled streusel topping, squeezing handfuls of topping to make sure there are at least some larger chunks of topping
  3. Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Dust the top with powdered sugar. Serve warm or at room temperature, cut into squares, with a good squirt of Gay Lea Real Whipped Cream on the side

Baileys Irish Cream Deep ‘n’ Delicious Cake

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Makes 1, 9inch x 13inch sheet cake

Ingredients

Cake Layer

Swiss Meringue Buttercream topping

  • 6 egg whites, large, at room temp.
  • 1 Cup + 2 Tablespoons sugar
  • 1 ½ Cups + 4 Tablespoons butter cubed, room temperature
  • 6-10 Tablespoons Baileys Irish Cream, or similar, to your taste

Method

  1. Make the chocolate vinegar cake as per the recipe, omitting the ganache topping. Set aside and leave to cool while you make the swiss meringue buttercream
  2. In a heatproof bowl set over a pan with some water (making sure the bowl does not touch the water) combine the sugar and egg whites and heat, whisking until the mixture reaches about 150F or the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is
  3. Add the mixture to the bowl of your stand mixer fitted with a whisk attachment and whisk on medium speed until the mixture has cooled. It will look thick and glossy
  4. Add the butter chunks gradually while running the whisk at medium speed. Wait until previous batch has been incorprated before adding the next. During the course of adding the butter the mixture may look curdled and look like it’s split. Fear no, it all part of the process! Continue to whisk and it will come back together, becoming a lush smooth texture. (*If the butter looks like is separating and looks greasy- it could be because its too warm so place the bowl in the fridge for 10-15 minutes then start mixing again)
  5. Swap your paddle attachment for the whisk attachment and add in the Irish cream liqueur, to your taste preference. Beat on medium speed until fully incorporated
  6. Once fully cooled you can piping or spread the butter cream onto the chocolate layer cake. Dust with cocoa powder, slice and serve. *I pipe it on using an open star tip for that “authentic” look

Krampus Cake

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Makes 1 no. 8” layer cake

Ingredients

Midnight Chocolate Cake

  • 2 cups All Purpose Flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup black cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons espresso powder
  • ¾ teaspoon salt
  • 1 ½ cups water
  • ¾ cup canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons white vinegar

Ganache Filling and Decoration

  • 8oz semi-sweet chocolate, chopped into chunks
  • 1 cup heavy/whipping cream
  • ½ teaspoon black food coloring gel*

Buttercream Frosting

  • 4½ cups powdered sugar
  • 1 cup cocoa powder
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature
  • ½ cup whole milk, room temperature
  • 2 teaspoons red food coloring gel*
  • 1 teaspoon apple cider vinegar

“Coal” Candy

  • 3 tablespoons unflavoured popping candy
  • ½ tablespoon coconut oil
  • 1 tablespoon black cocoa

*Measurement dependant on strength of color. Please note that if using liquid coloring a larger quantity may be required, which in turn may affect the consistency of what you’re coloring. Color to personal preference

Method

Midnight Chocolate Cake

  1. Preheat your oven to 350F
  2. Prepare 3 no. 8” diameter baking pans by greasing/spraying and lining with baking parchment
  3. In a large bowl combine all the cake ingredients- the flour, sugar, cocoa powder, black cocoa, espresso powder, baking soda, salt, water, canola oil, vanilla extract, and vinegar
  4. Whisk slowly until fully combined, making sure to scrape the bottom of the bowl to avoid any dry ingredient residue. Continue mixing until fully blended and smooth
  5. Divide and pour into your prepared pans. If needed gently tilt the pans to allow the cake batter to flow into an even layer
  6. Bake in your preheated oven for between 20-25minutesm or until a cake tester, or skewer, comes out clean when inserted into the centre of the cake. Remove the cake from the oven allow to cool in tin for 5 minutes in a rack
  7. After allowing to cool for 5 minutes, remove from the pans and allow the cakes to cool fully before decorating

Ganache Filling and Decoration

  1. For the ganache, place the chocolate pieces in a medium heatproof bowl
  2. Heat the heavy cream/ whipping cream, in a small pan over a medium heat until just below boiling (look for small bubbles at the edge of the cream in the pan)
  3. Remove the cream from the heat and gently pour the warmed cream over the chocolate pieces in the bowl. Leave to rest for 5 minutes
  4. After 5 minutes, gently stir the chocolate/ cream mixture with a whisk to emulsify it. It will appear mottled and speckled at first but continue gently stirring until it thickens and is uniform in color
  5. Once fully smooth and uniform in color, set aside and leave to fully cool for 1 hour before dividing the mixture into two separate bowls. After 30 mins, using an electric whisk, beat one of the bowls of mixture to a fluffy, whipped consistency (this will be your filling ganache). Set both aside for about another hour until the they to a spreadable consistency. (The cooling/thickening process can be speeded up by placing the bowls of mixture in your refrigerator)

Buttercream Frosting

  1. In a bowl, sift together the powdered sugar and cocoa powder. Set aside
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter beat on medium speed for 2 minutes. Scrape down the sides and bottom of the bowl
  3. Reduce the speed to low and the add in sugar/cocoa mixture a cup at a time. Combine on low speed until all the sugar/ cocoa mixture has been added
  4. With mixer on low speed, add in milk, red food coloring and vinegar
  5. Increase speed medium and mix for 2 minutes until smooth. After this time, increase the speed to medium/ high and whip for a further 2 minutes

“Coal” Candy

  1. Put the coconut oil into a heat proof bowl and heat in a microwave for 20 seconds until the coconut oil is melted
  2. Add in the popping candy and stir to fully coat it in the melted oil
  3. Add the black cocoa and stir until an even color and it looks like “coal dust”

To assemble and decorate

  1. Level off the cake layer to flat
  2. Frost each layer with a ring of frosting. Pipe or spread an even layer of the whipped chocolate ganache inside the ring of buttercream frosting. Stack the next layer on top and repeat the process.
  3. Using the buttercream frosting apply a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 20 minutes.
  4. Frost the cake the remaining frosting, and chilli again for a further 20 minutes
  5. Use the remaining (unwhipped) ganache to decorate the cake. You can either apply a final top layer by smoothing the ganache on top, or as I’ve done, using a Wilton #233 tip apply a “fur trim” to the edge.
  6. Decorate with the black “coal candy”

Adapted from a recipe by layercakeparade