1. Birthday Cakes latest recipes



For the Cookie Cake:

  • 8 tablespoons unsalted butter, softened to room temperature and divided
  • 1/2 cup (100 grams) lightly packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1 heaping cup chocolate chips

For the Frosting:

  • 4 tablespoons unsalted butter, softened to room temperature
  • 1 cup (130 grams) powdered sugar
  • About 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • Yellow food coloring
  • Rainbow sprinkles


  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a 9-inch round cake pan, line the bottom of the pan with parchment paper and lightly grease the parchment paper too.
  2. Melt and brown 2 of the 8 tablespoons of butter from the cookie cake ingredients in a small saucepan over medium heat. Melt until foamy and brown bits emerge. Remove from the pan and place in a small bowl.
  3. In a medium bowl combine softened butter from the cookie cake ingredients, with the sugars, and browned butter. Beat with electric hand beaters until pale and fluffy. Add the eggs and beat one at a time, until each is well incorporated. Beat in the vanilla extract.
  4. Add the flour, salt, and baking soda to the bowl and beat until well combined. Remove the beaters and stir in the chocolate chips, reserving few tablespoons for the top of the cookie cake.
  5. Press the dough into the prepared pan into an even layer. Top with the remaining chocolate chips.
  6. Bake for 20 to 24 minutes until cooked through and golden across the top. Remove from the oven and allow to cool.
  7. While the cake cools, make the frosting. In a medium bowl with electric hand beaters cream together butter, powdered sugar, and milk. Add vanilla and a few drops of yellow food coloring and beat until smooth.
  8. To assemble the cake, remove the cooled cookie from the pan and place on a serving plate. Spoon the frosting into a piping bag or freezer ziplock bag with a small star tip (Wilton 4B) attached to the end. Pipe stars across the top border of the cake. Sprinkle with rainbow sprinkles and serve.
  9. Cake is best served the day it is made but leftovers can be wrapped and stored at room temperature for a few days.
2. Fruit Cakes latest recipes



For the Cake Layers:

  • 4 1/2 cups (508 grams) bleached cake flour
  • 1 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups (3 sticks, 339 ounces) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 5 large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (369 grams) whole milk

For the Filling:

  • Prepared strawberry pudding*, chilled
  • Prepared pistachio pudding, chilled

For the Buttercream Frosting:

  • 1 1/2 cups (3 sticks, 339 ounces) unsalted butter, at room temperature (about 70 degrees or so)
  • 3 cups (360 grams) powdered sugar
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 tablespoons whole milk, warm
  • pinch of salt
  • 1/4 cup dehydrated strawberry powder made from dehydrated strawberries in a spice grinder
  • 1/3 cup very finely ground roasted salted pistachios


  1. TO BAKE THE CAKE: Place a rack in the center and upper third of the oven and preheat oven to 350°F. Lightly grease three 9-inch round cake pans. I like to use nonstick baking spray that has a bit of flour in it. If you want even more insurance that your cakes will come out of the pans, line each cake pan bottom with a parchment paper round and lightly grease that too.
  2. In a medium bowl whisk  together flour, baking powder, and salt.
  3. In the bowl of a stand mixer or in a large bowl with electric hand beaters, cream together butter and sugar until light and fluffy, about 5 minutes.  Stop the mixer and scrape down the sides of the bowl occasionally.  Add eggs and egg yolks, one at a time, beating for 1 minute after each addition. Stop the mixer to scrape down the sides of the bowl. I know this seems like a lot of tedious mixing but this step really helps create a soft and tender cake crumb. Beat in vanilla.
  4. Add half of the flour mixture to egg mixture beating on low speed. Stream in the milk with the mixer on low speed until just combined. The batter may look curdled.  That’s ok! Add the remaining half of flour mixture and beat on low speed until just combined. Increase the mixer to high speed and beat for 1 minute.
  5. Divide batter evenly among the prepared cake pans.
  6. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Allow the cake to cool in the pans for 10 minutes before inverting onto wire racks while they’re still warm. I like to wrap my cakes in plastic wrap while they’re still warm. Let them come to room temperature then refrigerate overnight.  
  7. While the cake bakes and cools PREPARE THE PUDDING filling according to the package directions. I opted for instant pudding and chilled it for at least  30 minutes before using it in the cake. Also see notes below. 
  8. TO MAKE THE BUTTERCREAM: In the bowl or a standing mixer fitted with a paddle attachment, mix the butter on low speed just to break it up and soften it around the bowl. Stop the mixer and press all of the butter out of the mixing paddle. Add the powdered sugar, salt, and vanilla and mix on low speed until just combined. 
  9. As soon as the butter and powdered sugar are mixed, add the warm whole milk. Mix using the lowest speed for about 1 minute and increase the speed to high for 10 seconds, scrape down the sides of the bowl, and mix on low for another 10 seconds to complete the buttercream. Use a spatula to see if your frosting is a spreadable consistency, adding a splash more warm milk as you might need.
  10. Divide the frosting between two bowls. Add strawberry powder and food coloring (if using) to one bowl and pistachio meal and food coloring (if using) to the second bowl. Stir to combine. Cover and leave at room temperature until ready to frost. 
  11. TO ASSEMBLE THE CAKES:  When the cakes are thoroughly chilled, gently slice each layer in half horizontally, making 6 thin layers. I find that a serrated knife and rotating cake stand help in slicing even layers but see blog post for more tips. Set aside each cake layer. 
  12. One option is to pipe frosting onto the outside edge of each cake layer to seal in the pudding. This is an optional step but is pictured above. If you’re going to pipe the edges, spoon about 1/2 – 2/3 cup of each frosting into disposable piping bags fitted with Wilton 10 tips (or something similar). Pipe the edge of half of the cake with strawberry frosting and the edge other edge of the cake with pistachio frosting. 
  13. Spoon about 1/4-  1/3 cup of strawberry pudding across half of the layer cake (along the side you might have piped strawberry buttercream) and spoon an equal amount of pistachio pudding across the other half of the cake. See photos above for visuals. 
  14. Place another cake layer atop the pudding and repeat the buttercream border / pudding process until you reach your final top cake layer. 
  15. Use an offset spatula to spread strawberry buttercream across the top and sides of half of the cake,  repeating with pistachio buttercream on the other half. 
  16. Top with fresh strawberries and chopped pistachios. Pipe borders if you’d like. Have a blast! Chill the cake for at least two hours before serving. This cake should be stored, wrapped in the refrigerator for up to 5 days.  


* I’ve used Strawberry Cream Instant Pudding OR  I’ve used Vanilla Instant Pudding that I’ve added 1/3 cup of pureed fresh strawberries to along with a few drops of food coloring. 

3. Cupcakes latest recipes

Chocolate and vanilla cupcakes


  • 100g butter, at room temperature
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 2 tbsp cocoa powder
  • a few drops vanilla essence
  • 200g white chocolate, melted
  • 200g dark chocolate, melted
  • to decorate silver balls


  1. Heat the oven to 180c/fan 160c/gas 4. Cream the butter and sugar together, then beat in the eggs and flour. Divide the mix into 2 and add the cocoa to one half and the vanilla to the other. Add a drop of milk to the chocolate mix if it is too stiff.
  2. Spoon into mini muffin tins lined with paper cases, making some chocolate and some vanilla. Bake for 8 minutes. Cool.
  3. Dip the vanilla cakes in dark chocolate and the chocolate ones in white chocolate. Decorate with buttons or sprinkles.
1. Birthday Cakes latest recipes

Triple chocolate caramel cake


  • 500g butter, plus a little for the tins
  • 400g golden caster sugar
  • 100g Billington’s dark muscovado
  • 10 eggs
  • 200ml buttermilk
  • 250g plain flour
  • 250g self-raising flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 3 ¾ tbsp cocoa powder


  • 400g plain chocolate
  • 200g milk chocolate
  • 300ml double cream
  • 100ml whole milk
  • 1 tbsp golden syrup
  • 25g butter


  • 150g white chocolate, chopped (we used Waitrose own brand)
  • 150g Nestlé Carnation Caramel


  • 150g milk chocolate, chopped
  • 100ml double cream


  1. Heat the oven to 170C/fan 150C/gas 3 ½ . Butter and line 4 x 20cm cake tins (or cook in two batches). Beat 250g of the butter and 250g of the golden caster sugar until it is light and fluffy. Beat 5 eggs lightly with 100ml of the buttermilk and sift 125g of each flour with 1 tsp baking powder. Fold the egg mixture and flour into the butter and sugar in alternate batches. Divide the mixture into two and add the ½ tsp vanilla to one batch and 3 tbsp cocoa to the other.
  2. Scoop the chocolate mixture into one tin and level the top. Scoop the vanilla mixture into another cake tin and level the top. Beat the remaining butter and caster sugar with the muscovado.
  3. Combine the remaining eggs and buttermilk, sift the flours with the baking powder and add them in alternate batches. Divide the mixture in two. Add the remaining ½ tsp vanilla to one and the remaining ¾ tbsp cocoa to the other. Scoop into tins and level the tops.
  4. Bake the cakes for 30-40 minutes or until they are risen and springy to the touch. Cool on wire racks. When the cakes are completely cold, trim them flat on top.
  5. To make the dark chocolate ganache, heat the chocolate, cream, milk and syrup in a bowl over (but not touching) a pan of simmering water until the chocolate melts and you have a smooth, shiny mixture. Stir in the butter. Cool until spreadable.
  6. To make the caramel ganache, heat the white chocolate with the caramel in a bowl as above until melted. Cool until spreadable.
  7. To make the milk chocolate ganache, heat the chocolate and cream in a separate bowl as above until melted. Cool until spreadable.
  8. To assemble, put the dark chocolate cake on a plate or stand. Spread over the caramel ganache then top with the lighter chocolate cake. Spread over the milk chocolate ganache then top with the caramel cake. Spread a layer of the dark chocolate ganache then top with the vanilla cake. Cover the whole cake with the rest of the dark chocolate ganache. Chill for 3-4 hours or overnight if you like – this will help the ganaches to set and will give neater slices when you cut the cake. Take out of the fridge an hour before you want to serve it.
3. Ice cream Cakes latest recipes

easy no-churn lemon ice cream cake


  • 150gm Lemon Tennis biscuits
  • 75gm butter, melted
  • 500ml whipping cream
  • 2 tins condensed milk
  • Finely grated zest of one lemon
  • ¼ cup freshly squeezed lemon juice (about 2 lemons)


  1. Break the Tennis biscuits into crumbs by hand or by using a food processor (be careful not to grind this up too finely) Mix in the melted butter until well combined. Remove 2 tablespoons of the crumb mix and set aside.
  2. Line a 23cm spring-form cake tin with baking paper and cut the sidepieces so they protrude above the tin. This will ensure that the mix has a larger space to fit (alternatively you could use a slightly bigger tin). The paper forms a collar around the ice cream cake to contain it.
  3. Press the remainder of the crumb mix into the base of the cake tin to evenly cover the surface. Press down with the bottom of a glass to ensue that it is compacted.
  4. Whip the cream to soft peak stage using an electric beater. Add the condensed milk, lemon zest and lemon juice and beat until well combined.
  5. Decant this into the lined cake tin and sprinkle the 2 tablespoons of biscuit crumbs on the top as garnish. Freeze until solid.
  6. Remove from the freezer about 5 – 10 minutes before you want to serve so that it will be easier to cut.
3. Ice cream Cakes latest recipes

Cake Batter Fudge Brownie Ice Cream Cake


  • 18.4 oz box brownie mix (or similar size), plus ingredients listed on box
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 3/4 cup dry funfetti cake mix, toasted
  • 8 oz Cool Whip
  • 5 tbsp sprinkles
  • 1/2 cup + 4 tbsp hot fudge sauce


Make the Brownies

  1. Make brownie batter according to instructions on back of box.
  2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.
  3. When brownies are done baking, allow to completely cool.

Make the Cake Batter Ice Cream

  1. Once the cake has cooled, make the ice cream. Beat cream cheese until smooth.
  2. Add sugar, milk and cake mix to cream cheese and mix until completely combined. Mixture will be thick and sticky.
  3. Fold in the cool whip and sprinkles. Mixture will be thick.

Assemble the Cake

  1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
  2. Put the first brownie layer in the bottom of your pan.
  3. Spread 1/4 cup of hot fudge sauce on top of the brownie.
  4. Add half of the ice cream and spread into an even layer.
  5. Drizzle 2 tbsp of hot fudge over ice cream and gently work it into the ice cream to create a little of a swirl.
  6. Add second brownie to the pan.
  7. Spread 1/4 cup of hot fudge sauce on top of the brownie.
  8. Top with remaining ice cream.
  9. Add remaining 2 tbsp of hot fudge and gently work it into the ice cream to create a little swirl.
  10. Allow ice cream cake to freeze completely, 6-8 hours.
  11. When frozen, remove from springform pan and remove parchment paper from sides.
  12. Drizzle with additional hot fudge sauce and top with whipped cream and sprinkles.


  • Makes 12-14 servings.
  • To Store: Keep this cake frozen in an airtight container for up to 2 weeks. Let it sit at room temperature for 15 minutes before you slice it. This allows the brownies to soften up a bit, making it easier to cut through.
3. Ice cream Cakes latest recipes

Kit Kat Bar Ice-Cream Cake


  • 1½ quarts vanilla ice cream, softened at room temperature for 5 to 10 minutes
  • 24 snack-size KIT KAT bars, unwrapped
  • Two 7.25-ounce bottles Chocolate Shell Topping


1. Line a 9-by-5-inch loaf pan with plastic wrap. Use at least two pieces, one to cover it lengthwise and one to cover it widthwise. Allow at least an inch of excess to hang over the sides.

2. BUILD THE ICE-CREAM CAKE: You’ll build the cake upside down, so what you put in the base of the pan will eventually be the top of the cake. Spoon a third of the ice cream into the pan and spread it into an even layer. Really pack the ice cream in; you don’t want any air pockets between the pan and the ice cream.

3. Press 8 Kit Kat bars into the ice cream in a line. If your pan won’t allow all four, break off 1 or 2 segments of the last Kit Kat bar so that it fits snugly.

4. Repeat the process with another third of the ice cream and another layer of 8 Kit Kat bars. Repeat once more, for a total of three layers of ice cream and three layers of Kit Kat bars, with the candy as the final layer. The pan should be full to the top edge.

5. FREEZE THE CAKE: Chill in the freezer for at least 1 hour 20 minutes or up to overnight.

6. Use the plastic wrap hanging over the edges to lift the cake out of the pan. It should come out easily if it’s thoroughly frozen. If you have trouble, return the pan to the freezer for another 30 minutes to 1 hour.

7. Once you’ve removed the cake from the pan, invert it onto a cooling rack set on a baking sheet and peel away the plastic wrap.

8. FINISH THE CAKE: Pour the Hershey’s Chocolate Shell Topping evenly over the cake. Start with the sides to make sure they’re totally covered and then glaze the top.

9. The cake can be sliced and served immediately or frozen up to one month until ready to serve.

1. Cakes latest recipes

Coffee Tres Leches Cake


For Sponge Cake:

  • 9 large eggs
  • 1 cup white granulated sugar
  • 1 tbsp instant coffee powder
  • 2 tbsp boiling water
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tsp baking powder

For Milk Syrup:

  • 1 tsp instant coffee powder
  • 1/2 cup warm milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk

For Frosting:

  • 8 oz softened mascarpone or cream cheese
  • 1/2 cup white granulated sugar
  • 1 tbsp instant coffee powder
  • 2 tbsp boiling water
  • 2 cup heavy cream, chilled


Making the Coffee Sponge Cake:

  1. Preheat the oven to 350F (177C). Line the bottom of two, 8-inch (20-cm) round cake pans with parchment paper; leave the sides ungreased.
  2. Prepare the coffee sponge cake first. In a stand mixer bowl, whisk together the eggs and sugar on high speed for 7 to 8 minutes, until the eggs are thick, voluminous and pale in color. In a small ramekin or bowl, dissolve the 1 tablespoon instant coffee powder in 2 tablespoons boiling water. Pour the dissolved coffee into the eggs and mix again for 30 seconds.
  3. In a separate bowl, combine the dry ingredients: flour, almond flour and baking powder. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Divide the batter evenly between the two pans.
  4. Bake the layers in the preheated oven for 33 to 35 minutes, until the tops are set. Remove the layers from the oven and allow them to cool completely in the pan. Once layers are cooled, run a knife along the edge of the pan to release the cake. Use a long serrated knife to split each layer in half, resulting in four layers total.

Preparing the Milk Syrup:

  1. For the coffee syrup, first heat the milk in a microwave safe measuring cup until the milk is steaming hot. Add the instant coffee and stir until it’s dissolved. Add the sweetened condensed milk, evaporated milk, then stir until all three milks are well combined; set aside.

Making the Frosting:

  1. Next, prepare the coffee whipped cream. In a small bowl, dissolve the instant coffee in the boiling water. Allow the coffee to cool. Add the dissolved coffee into a large mixing bowl along with the softened cream cheese (or chilled mascarpone) and sugar.
  2. Whisk the ingredients together for a few minutes until completely smooth and creamy. Add in the chilled heavy cream and whisk again until stiff peaks form, about 3 to 5 minutes. The frosting should be fluffy and hold its shape.

Assembling the Cake:

  1. Before assembling the cake, make sure the cake layers are completely cooled! Start by soaking each sponge cake layer very generously with the prepared coffee milk syrup, then frost with whipped cream.
  2. Frost the top and sides with a flat spatula. Transfer any remaining cream into a pastry bag tipped with a simple round tip; garnish the top of the cake with dollops of cream. Sprinkle the top with cocoa powder and add whole coffee beans, if desired.
1. Cakes latest recipes

Oreo Cake


  • 2 ½ cups all-purpose flour (315g)
  • 2 cups granulated sugar (400g)
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter softened to room temperature (85g)
  • 2/3 cup canola oil or vegetable oil (157ml)
  • ½ cup sour cream (120g)
  • 1 Tablespoon clear vanilla extract²
  • 3/4 cup whole milk room temperature preferred (175ml)
  • 6 large or extra large egg whites³, room temperature preferred (see note for suggestions on recipes to try with leftover egg yolks.)
  • 20 Oreo cookies broken into pieces

Cream Cheese Frosting

  • 3/4 cup unsalted butter softened, use full-fat brick-style cream cheese (170g)
  • 12 oz cream cheese softened (340g)
  • 5 ¼ cup powdered sugar (655g)
  • ¼ teaspoon salt
  • 1 ½ teaspoons clear vanilla extract
  • 1 Tablespoon heavy cream optional
  • 10 Oreo cookies pulverized to fine crumbs (if any significant pieces remain they will clog your piping tip)


  1. Preheat your oven to 350F (175C) and prepare three 8-inch round cake pans (see note 5 to make in two pans) by lining the bottom of each pan with a round of parchment paper and greasing the sides with baking spray.
  2. In the bowl of a stand mixer (or in a large bowl using an electric mixer) whisk together flour, sugar, baking powder, and salt.
  3. Turn mixer to low-speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is completely combined. When you’re finished, the mixture should resemble coarse sandy crumbs (see video above for visual).
  4. Add canola oil and stir until combined, then add sour cream and vanilla extract and stir on low-speed until completely combined. With mixer still on low-speed, add milk until combined.
  5. In a separate bowl that is completely clean, dry, and grease-free, use clean, dry beaters to beat egg whites to stiff peaks (I show a visual of this in the post above and in the video if it’s your first time doing this!).
  6. Use a spatula to gently fold your whipped egg whites into batter (don’t overmix, but make sure there are no lumps of egg white remaining).
  7. Carefully fold in broken Oreo pieces. Divide batter evenly into prepared baking pans and transfer to 350F (175C) oven and bake for 30-35 minutes or until the tops spring back if lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. If your oven does not bake evenly you may need to rotate pans halfway through baking.
  8. Allow cakes to cool in pan for 15 minutes then carefully invert onto cooling rack and allow to completely cool before assembling and decorating.

Cream Cheese Frosting (makes enough to decorate cake as seen in photos)

  1. Prepare frosting by creaming together butter and cream cheese with an electric mixer or stand mixer until creamy and well-combined.
  2. Gradually add powdered sugar with mixer on low-speed (or see my video for a tip for adding all the sugar at once without making a mess!), scrape the sides and bottom of the bowl, and stir in salt and vanilla extract. With mixer on low speed, add cream and gradually increase mixer speed to high. Beat for 15-30 seconds until light and smooth.
  3. Evenly ice cake (you’ll only need approximately 2/3 of the icing for this), and once whole cake is covered in icing use your hands to press pulverized Oreo crumbs evenly halfway up the cake. Pour about 3-4 Tablespoons of remaining Oreo cookie crumbs into remaining frosting and stir to combine (you can adjust how many crumbs you’d like to use according to how light or dark you would like your frosting to be). Fit a large piping bag with Ateco 848 piping tip and fill with frosting. Pipe swirls around the top of the cake. Serve and enjoy.
2. Fruit Cakes latest recipes

Pineapple Upside Down Cake



  • 565g/ 20 oz canned pineapple slices in juice
  • 12 – 18+ maraschino cherries
  • 60g/ 4 tbsp unsalted butter , melted
  • 1/2 cup brown sugar


  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda (sub 1 tsp baking powder)
  • 1/4 tsp salt
  • 1/3 cup milk , full or low-fat
  • 1/4 cup pineapple juice , reserved from can (under Topping ingredients)
  • 1/4 cup sour cream , full fat (sub plain yogurt)
  • 1 tsp vanilla extract (or essence)
  • 115g/ 1 stick butter , unsalted, softened (to 18C/64F, Note 3)
  • 3/4 cup white sugar
  • 2 large eggs , at room temperature (Note 4)
  • Any leftover pineapple , chopped (Note 1)


  1. Preheat oven to 180°C/350°F (160°C fan).


  1. Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
  2. Butter: Pour melted butter into a 23cm/9″ cake pan at least 5cm/2″ deep. (Not springform, as they’ll leak.) Brush butter up the sides.
  3. Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
  4. Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.
  5. Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
  6. Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan – so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)


  1. Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
  2. Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
  3. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
  4. Eggs: Add eggs one at a time, beating for 20 seconds in between.
  5. Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
  6. Fill pan: Spread batter over pineapple layer, smooth and level the surface.
  7. Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.


  1. Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
  2. Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
  3. Cool completely before serving.

Recipe Notes:

1. Pineapple slices – Be sure to get pineapple in juice, not syrup. Syrup is too sweet and also the cake batter calls for pineapple juice.

Cans: In Australia, the standard can sizes are 430g and 225g, so get one of each. Total 655g, which is more than needed. Chop up the leftover pineapple and add into the batter.

2. Maraschino cherries – Preserved, sweetened cherries commonly associated as a cocktail garnish! Find them at liquor stores or Harris Farms (Sydney/QLD). Glacé cherries also work!

3. Softened butter – Don’t let the butter get too soft and sloppy. This is a common error with cakes that call for butter and sugar to be creamed. Target 18C/64F for the butter. At this temperature, the butter is loose enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft. The cake will not be as fluffy as intended, or the batter might split and be greasy.

If the butter is >20C/68F, I would chill the butter a bit before using.

4. Eggs – Eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the batter. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.

Large eggs:  50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 200 – 220g / 8 oz in total (including shell) or 180 – 200g / 7.3 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).

5. Pressing the pineapple and cherries down firmly means their presentation side won’t be coated as much in brown caramel, letting the colours shine through more visibly.

6. Optional extra glossy shine for presentation purposes: Corn syrup (warmed), or apricot jam (warm, loosen slightly with water). Brush onto the pineapple and cherry surface after turning out cake.

7. Storage – Keeps in the fridge for at least 5 days. Be sure to bring to room temperature before serving. Nobody wants cold cake!

8. Nutrition per slice, assuming 12 slices.