Lamington Cake

Ever had a lamington cake before? Well, they’re delicious! Soft pillowy sponge cake covered in chocolate and coconut *winning already* with freshly whipped cream and 5-minute raspberry jam. So good!

My Lamington Cake is inspired by the good Old square Aussie treat, but with an added twist! Made up of delicate, melt in your mouth sponge cake, whipped cream and possibly the easiest 5-minute raspberry sauce. This cake is a mouth-watering treat!

Nick’s favorite thing…

I absolutely adore how much you guys love this cake. It makes me so happy! But for me, what stands out with this cake is just how yummy the combination of chocolate, coconut, whipped cream and fresh raspberry jam are!

What does lamington cake taste like?

The sponge is soft and flavored with yummy vanilla bean paste, the chocolate is sweet and beautifully compliments the unsweetened coconut. The whipped cream is fresh and fluffy, but my favorite stand out thing about this cake is that 5-minute raspberry jam. It’s not too sweet.

What are the ingredients I need for the lamington cake?

Caster sugar – also known as superfine sugar.

Vanilla bean paste – Vanilla Extract will also work. I have a great recipe here for it if you’d like to try your own!

Butter – I used unsalted butter that was softened.

Self-rising flour – this is regular plain flour with baking powder mixed into it. Also known as self-rising flour

Eggs – I used large eggs.

Sour cream – this is used to help make the cake moist.

Milk – I used cow’s milk, but almond milk will work too.

Dark chocolate – I used nestle buttons.

Heavy cream – this is the type of cream you use for whipping.

Fresh raspberries – can use frozen if they’re not in season.

Granulated sugar – caster or superfine sugar will also work.

Lemon juice – always use fresh!

Salt – I used fine salt.

Sweetened condensed milk – this will help sweeten the whipped cream.

desiccated coconut – this is like unsweetened shredded coconut but finer.

My Top Tips!

• Use a cake leveller or large serrated knife to trim the top off each cake. That way your cake wont look lopsided.
• You can use fresh

Other Yummy Aussie Recipes You Might Like!

• Fairy Bread Lamingtons – Two Aussie classics combined!
• Fairy Bread Pavlova – Yet again an Aussie classic combo!
• Lamington Swiss Roll – Swiss roll, meet the lovely flavours of lamingtons!
• Tim Tam Tart – Celebration of Tim Tam cookies!
• Anzac Day Cookie Cupcakes – Yummy oat cookies in cupcake form!

Lamington Cake Recipe

This vanilla, chocolate, coconut and raspberry Lamington Cake is an Aussie classic, re-imagined into a gorgeous cake. Easy to make and super delicious!

Serves 12

4.2 from 19 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 15 minutes mins

Course: Dessert

Cuisine: Australian

Calories: 1356kcal

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Ingredients

5 Min Raspberry Jam

• ▢ 400 g raspberries, fresh or frozen
• ▢ 220 g granulated sugar
• ▢ 1 tsp lemon juice, freshly squeezed
• ▢ 1 tsp salt

Sponge Cake

• ▢ 440 g caster sugar, superfine sugar
• ▢ 14 g vanilla bean paste
• ▢ 560 g unsalted butter, room temperature
• ▢ 600 g self-raising flour, self rising
• ▢ 6 large eggs, 55g each, room temperature
• ▢ 250 g sour cream, room temperature
• ▢ 250 g whole-milk, room temperature

Chocolate Ganache

• ▢ 400 g dark cooking chocolate, chopped
• ▢ 250 g heavy cream, for whipping (see notes)

Chantilly Cream

• ▢ 500 g heavy cream, cold (see notes)
• ▢ 40 g powdered sugar, sifted (see notes)
• ▢ 1 tbsp vanilla bean paste or vanilla extract, see notes
• ▢ 250 g mascarpone, cold (see notes)

Decorations

• ▢ 90 g desiccated coconut

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Learn How To Make it! [VIDEO]

https://www.youtube.com/watch?v=O_vFWVXUvo8&t=1s

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Instructions

Raspberry Jam

• Add all the ingredients into a medium sized saucepan. Stir using a wooden spoon until the ingredients come to a boil. Turn heat down to medium low and allow to simmer for 5 minutes. Take off the heat and allow to cool to room temperature. Use as needed. If you have any spare jam it can be stored in an airtight container or jar in the fridge for up to two weeks. Tip: you can use store bought raspberry jam instead.

Vanilla Cake

• Preheat your 180C / 355F (fan off), 160C / 320F (fan on). Spray three 8-inch cake tins with oil spray and line the bottom with baking paper. Set aside.
• Cream butter and sugar – Add the butter, sugar and vanilla extract into a large mixing bowl or a stand mixer bowl. Use electric beaters or stand mixer fitted with the paddle attachment and begin beating on low speed to begin with until the ingredients are well combined. Turn the speed up to high and continue whipping for 5 minutes.
• Add eggs – Stop the mixer and scrape down the bowl using a spatula. Add egg one at a time while the mixer is on medium speed. Once all the eggs have been incorporated, stop the mixer and scrape down again.
• Finish batter – Add the flour, sour cream and milk. Mix on low speed until well combined. Stop mixing once there are no dry ingredients showing.
• Bake – Distribute the batter evenly amongst the cake tins and bake for 30-35 minutes. Leave to cool in tin for 15 minutes before turning out onto a rack to cool completely to room temperature. Tip: chill your cakes in the fridge for an hour to make the layering process easier.

Chocolate Ganache

• Add chocolate and cream into a large microwave bowl and microwave for 20 seconds at a time, mixing each time until smooth.

Whipped Cream

• Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
• Whip remaining ingredients – Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. Use an electric hand mixer fitted with beaters, or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve and looks stiff enough to hold its shape but still appears smooth. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter and you’ll need to start again.

Assembly

• Trim cakes – Use a cake leveller or large serrated knife to trim the top off each cake.
• Cover cakes in chocolate and coconut – Pour 1/3 of the chocolate ganache onto each layer of the trimmed cakes. Use a small offset spatula to spread the chocolate around the top and sides of the cake. Then sprinkle coconut on the top and sides of the cake where there’s ganache. Place a large piece of baking paper on top of the cake and carefully flip it around so the cake is ganache side down with the ganache free side facing up.
• Layering the cake – Place the first layer of cake onto your serving dish and top with raspberry jam. Spread to the edges of the cake allowing some to drip over so it shows. Then add a generous spatula of whipped cream and spread almost to the edge of the cake. Add the next layer of cake and repeat. Add the final layer of cake and it’s done!

Notes

Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.

Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!

Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Adding it to your Chantilly cream helps stabilize it so that it doesn’t melt as quickly and holds its shape on top of desserts. It even helps hold the air in the whipped cream until the next day! Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.

Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.

Storage – This Lamington Cake can be stored in an airtight container, in the fridge for up to three days.

Nutrition – is an approximate and is based on per slice. This recipe serves about 12 people.

A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 1356kcal

Carbonhydrates: 91g

Protein: 17g

Fat: 97g

Saturated Fat: 60g

Polyunsaturated Fat: 4g

Monounsaturated Fat : 23g

Trans Fat : 2g

Cholesterol: 300mg

Sodium: 282mg

Potassium : 356mg

Fiber: 8g

Sugar : 45g

Vitamin A: 2682IU

Vitamin C: 10mg

Calcium: 163mg

Iron: 1mg

Nutrition Disclosure

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