Quick Summary: Oil sponge cake is a light, moist, butter-free sponge made with olive oil instead of butter. It uses just 5 simple ingredients (eggs, sugar, olive oil, milk, and flour), rises on whipped eggs with no baking powder, and bakes in about 30 minutes for an easy, dairy-light everyday cake.

What is oil sponge cake?

Oil sponge cake is a sponge cake made with oil, usually olive oil, in place of the butter used in a classic sponge. The oil keeps the crumb soft and moist for days and stays liquid when chilled, so the cake does not dry out or firm up in the fridge the way a butter cake can.

This version leans on well-whipped eggs for lift, which is why it needs no baking powder, and its light olive oil flavor makes it a good base for layered cakes.

Why you'll love this recipe

• Just 5 ingredients: Eggs, sugar, olive oil, milk, and flour are all you need.
• Butter-free and dairy-light: A good option if you skip or limit butter.
• Stays moist for days: Oil keeps the crumb soft, even after time in the fridge.
• No baking powder: The cake rises on whipped eggs alone for a clean, airy crumb.
• Perfect layer-cake base: Sturdy yet light, it holds up well when filled and stacked.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for large eggs. Ensure they are at room temperature before you start: bring them to the countertop an hour before. You will need to whisk the eggs with sugar over a bain-marie/water bath to aerate the mixture and incorporate air bubbles during whisking.

Pro tip: Alternatively, you can use a trick I always use: place whole eggs in a bowl of warm water for a few minutes. 

• Sugar: Use granulated or caster sugar in the recipe.

• Olive oil adds aroma, moisture, and softness to the cake and prolongs its shelf life. You can replace extra virgin olive oil with sunflower oil, vegetable oil, or rapeseed oil.

Pro tip: If you want to learn more about how to make a cake moist, please, read my guide.

• Milk: The recipe calls for whole milk at room temperature.

• Flour: Use all-purpose flour (aka plain flour).

Equipment

You need only a few basic tools to make this oil sponge cake:

• Round cake pan (8-inch (20 cm))
• Parchment paper
• Flour sifter
• Large mixing bowl
• Stand mixer with whisk attachment
• Hand whisk and rubber spatula
• Wire cooling rack

How to make olive oil sponge cake

Step 1. With cooking spray, grease an 8-inch (20 cm) round cake pan, then place a parchment paper circle at the bottom of the pan.

Step 2. Using a flour sifter, sift all-purpose flour into a large mixing bowl and set aside.

Step 3. Preheat the oven to 350°F (175°C). Place eggs and sugar in the bowl of a stand mixer and lightly beat with a hand whisk.

Step 4. Place the bowl over a bain-marie/water bath and heat the mixture to 104°F (40°C) or until warm to the touch, whisking constantly.

Step 5. Remove the bowl from the water bath. Attach the whisk attachment to your stand mixer.

Step 6. Beat the egg mixture for 5 minutes at high speed, then 10 to 15 minutes at medium speed, until the ribbon stage (photo 1).

Step 7. Sift one-third of the flour over the surface of the mixture. Mix with a rubber spatula, moving from the center to the edge and folding gently.

Pro tip: Fold in the flour slowly and carefully. Also, rotate the bowl with the other hand while mixing the batter.

Step 8. Whisk the oil and milk with a fork. Pour ⅓ of the mixture into the batter and gently mix (photo 2). Alternate dry and liquid ingredients until the batter is creamy and homogeneous.

Step 9. Pour the batter into the prepared tin (photo 3).

Step 10. Bake for 30 to 35 minutes (photo 4).

Pro tip: Check the doneness of the cake with a cake tester or a toothpick. If it is inserted in the center of the cake and comes out clean or with a few crumbs, the cake is ready.

Step 11. Remove the cake from the oven and let it cool in the mold for 5 to 10 minutes. It should shrink slightly around the edges of the mold.

Step 12. Unmold the cake by turning the baking pan upside down. Next, remove the parchment paper and invert it again, placing it on a serving platter.

To serve, dust the cake with icing sugar.

Expert Tips

1. Don't skip or decrease the time necessary to whip the egg and sugar mixture. To maintain the cake's fluffy texture, it is essential to beat plenty of air into the batter.
2. Add dry and wet ingredients to the preparation slowly and gently.
3. Bring the cake batter to the preheated oven once poured into the cake pan.
4. Don't open the oven door during the first 30 minutes of baking.
5. Unmold the cake from the pan for 5 to 10 minutes after removing it from the oven to prevent it from falling apart.
6. Let it cool completely on a wire rack so the cake cools more evenly, keeping its texture light and airy.

Recipe variations

This is a basic cake recipe with oil, so it takes well to a few easy twists:

• Vanilla: Whisk 1 teaspoon of vanilla extract into the batter for an oil-based vanilla cake.
• Citrus: Add orange or lemon zest for a brighter flavor.
• Boozy: Stir in a splash of dark rum for a grown-up version.
• Chocolate: Replace 1 oz (30 g) of flour with cocoa powder.
• Layer cake: Fill with whipped cream and lemon curd, or with chocolate-dipped strawberries.

What to serve with oil sponge cake

This plain, moist sponge is a blank canvas that pairs with almost anything:

• Fresh fruit and cream: Serve slices with whipped cream and berries.
• Dusted with icing sugar: The simplest finish for an everyday treat.
• Fruit curd or jam: Spread with lemon curd or your favorite jam.
• Coffee or tea: Its light crumb makes it a natural afternoon cake.
• As a layer cake: Split and fill with buttercream, ganache, or fruit.

Storing & freezing

Store the cake, well wrapped, at room temperature for about a week. If you need to keep the cake longer, you should freeze it.

Can you freeze an oil sponge cake? Yes, you can. To freeze your cake, make sure it is completely cooled. Then, cover it with double plastic wrap and aluminum foil. Place it in the freezer at -13°F (-25°C) and store it there for up to 3 months. 

To thaw the sponge cake, bring it to room temperature for a couple of hours, or refrigerate it overnight. If you are short on time, you can place the cake in the oven at a low temperature for at least 15 minutes.

Troubleshooting tips

Why is my cake too dense

Reason: A dense cake is often caused by excessive liquid, excessive sugar, or insufficient leavening agent.
How to prevent it: Measure ingredients correctly using a kitchen scale or other measuring tools. Also, make sure to use fresh leavening agents (if required) and check the oven temperature.

Why does my cake have holes?

Reason: The holes in a cake are often caused by over-beating the cake batter.
How to prevent it: Use the mixing method specified in the recipe. If it requires using a hand whisk, avoid electric or stand mixers, as they can lead to overbeating the batter. Ensure all ingredients are at room temperature to achieve the best results when combining.

Why is my cake dry

Reason: The cake is usually dry due to incorrect ingredient measurements or overbaking. So, it can be caused by too much moisture being absorbed by the flour, cocoa powder, etc.
How to prevent it: Ensure to measure flour, cocoa powder, and other dry ingredients correctly. To avoid overbaking the cake, check it for doneness with a cake tester, a toothpick, or the tip of a knife. Also, the cake is ready when it pulls away from the sides of the pan and snaps back with light finger pressure.

Why is my cake hard

Reason: The hard cake results from over-beating the batter or using the wrong type of flour.
How to prevent it: Using the right flour is key to achieving the desired cake texture. It is also essential to follow the ingredient order and mix the batter using the proper method and the required time.

Why is my cake falling apart?

Reason: The most common cause of a cake falling apart when removing it from the pan is not allowing for enough time to cool after baking.
How to prevent it: To ensure a successful and easy cake removal, line the bottom of your pan with parchment paper. Always let it rest for at least 10-15 minutes before unmolding. Then, run a knife between the pan wall and carefully remove the cake.

Why is my cake sinking in the middle

Reason: Cake sinking in the middle is usually due to underbaking, using too much leavening agent, or opening the oven while baking.
How to prevent it: The first step is to ensure the oven temperature and baking time are correct. Check the cake's doneness with a toothpick or cake tester. Measurements of the leavening agents should also be accurate; don't replace baking powder with baking soda, or vice versa. And one more baking rule: never open the oven door during baking time.

Recipe FAQ

Is sponge cake better with oil or butter?
Both add moisture, but oil yields a softer, more open crumb, while butter yields a finer, richer one. Oil also stays liquid when chilled, so an oil sponge cake keeps its soft texture right out of the fridge.

Can you use olive oil instead of vegetable oil in sponge cake?
Yes. Swap it one-to-one. Olive oil adds a light, distinct flavor, so use a mild or virgin oil if you want it subtle.

Why does this oil sponge cake have no baking powder?
It rises in the air, whipped into the eggs and sugar over a warm water bath, so no chemical leavener is needed. Whip the eggs fully to the ribbon stage for the best lift.

Can you freeze an oil sponge cake?
Yes. Cool it completely, wrap it in a double layer of plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.

What oil is best for oil sponge cake?
Virgin olive oil gives a light, characteristic flavor. For a neutral taste, use sunflower, vegetable, or rapeseed oil in equal amounts.

How many calories are in an oil sponge cake?
One slice has about 303 calories, based on 8 servings per cake.

Love sponge cakes? Try these next!

• Genoise Sponge Cake
• Apple Sponge Cake
• Japanese Sponge Cake
• Chocolate Sponge Cake
• Or browse all the basic recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on April 5, 20. It has been updated and may differ from what was originally published.

Quick Summary: Apple sponge cake is a soft, fluffy one-layer cake topped with fresh apple slices. It is made with simple pantry ingredients (eggs, sugar, flour, and butter), needs only about 10 minutes of prep, and bakes into an easy, everyday dessert similar to Russian Sharlotka.

What is apple sponge cake?

Apple sponge cake is a soft, fluffy cake topped with juicy apples or evenly distributed thin slices. It is usually made with simple ingredients like sugar, eggs, and flour, with oil or sour cream added.

This sponge apple cake resembles the Russian apple cake, Sharlotka (Polish Szarlotka is another apple dessert), but it has its own unique twist.

The cake has a very different ratio of sponge to apples. It is more like a sponge cake with apples than an apple cake.

Why you'll love this recipe

Here is why this apple sponge cake earns a spot in your regular baking:

• Quick to make: the batter takes only about 10 minutes of hands-on time before it goes in the oven.
• Simple ingredients: it uses everyday pantry staples like eggs, sugar, flour, butter, and fresh apples.
• Pretty finish: the apple slices are arranged on top, so the cake looks neat with no frosting needed.
• Year-round dessert: serve it for any occasion, from a weekday snack to a weekend get-together.
• Kid-friendly: the soft sponge and mild apple flavor make it an easy favorite with children.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large eggs. Separate the egg whites from the egg yolks using an egg separator. Then, bring the whites and yolks to room temperature.

• Sugar: The recipe calls for granulated or caster sugar.

• Oil: Use any oil you desire, from vegetable to olive oil. I usually choose grapeseed oil since it is flavorless.

• Flour: Use all-purpose flour.

• Baking powder: Use fresh aluminum-free baking powder.

• Salt: A pinch is necessary to bring out the cake's flavors.

• Apples: One large or two medium apples are enough for this cake. Choose tart apples to balance out the sweetness of your cake. This variety of apples works best for the recipe:
  • Granny Smith apples,
  • Bramley apples,
  • Gala,
  • Pink Lady,
  • Cortland,
  • Honeycrisp,
  • Fuji.

• Powdered sugar is used for dusting the top of the cake. Feel free to omit this ingredient.

Equipment

Here are the main tools you need to make this apple sponge cake:

• A round cake pan or a Le Creuset springform pan to bake the cake.
• Parchment paper to line the pan so the cake releases cleanly.
• A mixing bowl and an electric mixer to whip the eggs and sugar until light and fluffy.
• An egg separator to separate the whites from the yolks.
• A vegetable peeler to peel the apples.
• A wire rack to cool the cake evenly.

How to make apple sponge cake

Step 1. Preheat the oven to 355°F (180°C). Using an egg separator, separate the egg whites from the yolks. Sift the flour with the baking powder, then set aside.

Step 2. Butter an 8-inch (20 cm) round cake pan and line it with parchment paper (you can also use a Le Creuset springform pan of the same diameter).

Step 3. To make the sponge batter, place egg whites with a pinch of salt in a large mixing bowl and beat with an electric mixer until foamy. Add sugar in 3 batches, beating until stiff and glossy (photo 1).

Step 4. Reduce the hand mixer speed, then mix in the egg yolks, oil, and sifted dry ingredients (photo 2). Mix until combined; avoid overmixing the sponge mixture.

Step 5. Pour the batter into the prepared pan. Use a vegetable peeler and an apple corer to peel, core, and slice the apple into ½-inch (1.3 cm) slices.

Step 6. Place the apple slices on top of the batter, pressing them down slightly (photo 3).

Step 7. Bake the cake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean (photo 4).

Step 8. Remove the cake from the oven and let it rest in the pan for 10 minutes.

Step 9. Remove the cake from the baking dish, unpeel the parchment paper from the sides, and let it cool on a wire rack.

Step 10. To serve, transfer the cake to a serving plate and sprinkle it with powdered sugar.

Expert tips

1. You can peel apples or leave them unpeeled.
2. Use chopped apples to arrange them as a top layer of the cake if desired.

Recipe variations

It is a classic apple sponge cake made with a sponge cake recipe and apples. If you aren't a fan of the classic, try something new and see how it turns out.

• Apples: Experiment with different varieties and with sliced or grated apples. Using stewed apples opens up another cake variation.

• Other fruits: Try this sponge with other fresh fruit, for example, strawberries, plums, etc. Just remember that some fruit may sink more than others.

• Flavorings: Add vanilla extract, lemon juice or zest, or a pinch of cinnamon to your cake batter for extra flavor.

• Sheet apple sponge cake: Make the cake in a rectangular shape, or even as a sheet sponge cake (baking time may vary). To recalculate ingredients, use this simple cake pan converter.

What to serve with apple sponge cake

This cake is good on its own, but a few simple additions make it feel more finished:

• A dusting: sprinkle powdered sugar, or mix ground cinnamon with confectioners' sugar for a warm cinnamon-sugar top.
• Something creamy: add a spoonful of vanilla custard, whipped cream, crème fraîche, or a scoop of vanilla ice cream.
• A tangy note: a little lemon curd on the side balances the apples' sweetness.
• A hot drink: serve a slice with coffee or tea for an afternoon snack.

Storing and freezing

Store sponge cake with apples in an airtight container in the fridge for 3 to 4 days.

Can you freeze apple sponge cake? You can freeze the cake, tightly wrapped in plastic wrap and aluminum foil, for up to 3 months. Thaw overnight in the fridge or for a couple of hours on the countertop.

Recipe FAQ

What are the best apples for apple sponge cake?
Use apples that hold their shape when baked, such as Granny Smith, Bramley, Gala, Pink Lady, Cortland, Honeycrisp, or Fuji. Tart apples pair best with the sponge's sweetness.

Do you need to peel the apples?
Peeling gives the softest result, but if you are short on time, you can leave the skins on, and the cake will still taste good.

Do you have to cook the apples first?
No. You don't need to pre-cook the apples. Just peel and slice fresh apples and place them straight onto the batter.

Can you cut the apples in advance?
It is best not to. Cut apples brown quickly once exposed to air, so peel and slice them right before you assemble the cake.

Is apple sponge cake the same as Sharlotka?
They are close cousins. Sharlotka is a Russian apple sponge cake made with a light, egg-based batter and fresh apples. This recipe uses the same idea with apple slices arranged on top.

How many calories are in an apple sponge cake?
One slice has about 198 calories.

Love apple recipes? Try these next!

• Apple crumble bread
• Apple juice reduction
• Apple mousse cake
• Caramelized apples

Browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Kinder Paradiso cake (torta Kinder Paradiso) is an Italian sponge cake filled with a smooth milk cream, inspired by the Ferrero Kinder Paradiso snack. It uses a soft torta Paradiso base and a cream made with whipping cream and condensed milk, and comes together in about 45 minutes.

What is Kinder Paradiso cake?

The name comes from Kinder Paradiso, a packaged snack by the Italian brand Ferrero: a small sponge cake with a milk-cream filling. This homemade version turns that snack into a full-size cake, pairing a classic torta Paradiso sponge with a light milk cream so you get the same soft, milky bite at a larger scale.

Don't confuse it with plain torta Paradiso, the lemon-scented Italian sponge from Pavia. Kinder Paradiso cake builds on that sponge but adds the signature cream layer, giving it a richer, dessert-like character.

Why you'll love this recipe

• Two recipes in one: soft torta Paradiso sponge meets a smooth Italian milk cream, just like the Ferrero snack.
• Light and fluffy: the delicate sponge and airy cream feel soft on the palate, never heavy.
• Simple ingredients: made with pantry staples like butter, eggs, flour, and condensed milk.
• Great any time: serve it for a birthday, at a buffet, or with a glass of milk for breakfast.
• Make-ahead friendly: the sponge and cream can be prepared in advance and assembled when needed.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

All the cake ingredients must be at room temperature.

• Butter: unsalted butter adds buttery flavor to the sponge. Use high-quality European-style butter if available.

• Sugar: use granulated sugar or caster sugar. It adds sweetness and provides structure to the cake.

• Vanilla bean is the perfect ingredient for adding a warm, rich flavor to your cake.

• Eggs: Use large eggs. They are a key binding ingredient and help hold the cake. There is no need to separate the egg whites from the egg yolks.

• Flour: the original recipe calls for Italian 00 flour; you can substitute all-purpose flour. Flour provides the structure to the cake.

• Potato starch: the recipe calls for potato starch, not corn starch. The former makes the cake tender and more delicate.

• Baking powder: use fresh aluminum-free baking powder.

• Salt: a pinch of salt brings out the cake's flavor and deepens the crust's color.

• Whipping cream: choose one with at least 30% fat content. To make the milk cream even richer, use heavy whipping cream with 36% fat.

• Sweetened condensed milk adds sweetness and a delicate flavor to the cream. If you don't have it at home, you can make it yourself (here is the recipe for homemade sweetened condensed milk) or replace it with mascarpone cheese to make the cream less sweet.

• Honey: the recipe calls for wildflower honey or acacia honey. Try to avoid the buckwheat honey. Unfortunately, it is too intense for this delicate cake.

• Icing sugar: make it yourself with granulated sugar and a coffee grinder, or use store-bought powdered sugar.

Equipment

Here are the main tools you need to make this cake:

• A stand mixer or a hand mixer to whip the batter and the cream.
• Two mixing bowls, one for the sponge batter and one for the milk cream.
• Parchment paper to line the baking pan.
• A rubber spatula to fold and spread the batter and cream.
• A cake leveler to trim the sponge into even layers.
• An adjustable cake ring and an acetate cake collar are used to assemble and hold the layers neatly.

How to make Kinder Paradiso cake

Step 1. Make the soft sponge base following the step-by-step recipe to prepare a perfect Paradise cake.

Step 2. Use freshly grated lemon zest to add an extra layer of lemon flavor to the cake batter, or omit it.

Step 3. Once the sponge is out of the oven, let it cool for a few minutes in the pan.

Step 4. Then turn it out of the mold and place it on a parchment-lined cutting board.

Step 5. Let the cake rest for 10 to 15 minutes, then turn it back onto a flat surface lined with parchment.

Step 6. This step gives you a perfectly flat cake top. Finally, let the cake cool completely (about 2 hours).

Step 7. Using a cake leveler, a cold knife with a long blade (keep it in the freezer for a few minutes), or a simple serrated knife, cut the sponge cake horizontally into two layers.

Step 8. To make the cream, place the cold whipping cream, sweetened condensed milk (from the fridge), and honey (at room temperature) in a stand mixer bowl. Whip the cream until firm (about 2 minutes).

Step 9. Place the first cake layer on a serving plate, and spread the cream with a rubber spatula.

Step 10. Gently place another layer of Paradise cake on top of the cream. Sprinkle the cake with plenty of powdered sugar.

Step 11. Refrigerate the cake for at least 10 minutes, preferably 2 hours.

Step 12. Take it out of the fridge about 10 to 20 minutes before serving. The cake tastes best at room temperature.

Expert tips

1. Place a mixer's bowl in the freezer for about an hour. It helps to whip the cream.
2. To keep the cake's edges neat, assemble it in an adjustable cake ring lined with an acetate cake collar.
3. Make the cake in a round or rectangular mold, or even make it as a giant snack to be cut into slices. To recalculate ingredients, use this simple cake pan converter.
4. Clean the knife's blade between each cut to avoid smearing the sponge layers and get a cleaner cut.
5. Make-ahead option: bake the butter sponge cake one day in advance and keep it at room temperature under a glass dome cake stand. Then, the next day, whip the cream and assemble the dessert.

Recipe variations

• Chocolate version: replace 3 tablespoons of potato starch with cocoa powder, then fold in chocolate chips.
• Three-layer cake: increase all the ingredients or use a taller Italian sponge cake so you can add an extra cream layer.
• Citrus twist: add lemon or orange zest to the sponge batter for a brighter flavor.
• Different fillings: swap the milk cream for pastry cream, jam and fruit, chocolate whipped cream, Nutella, or chocolate ganache.
• Simple finish: dust the top with confectioners' sugar, using a stencil for a decorative pattern if you want.

What to serve with Kinder Paradiso cake

This cake is soft and mildly sweet, so it pairs well with simple drinks and light toppings:

• A hot drink: serve a slice with espresso, cappuccino, or tea, the way it is often eaten in Italy.
• A glass of milk: a classic match for breakfast or an afternoon snack, especially for kids.
• Fresh fruit: add fresh berries or citrus segments on the side to balance the sweetness of the milk cream.
• A light dusting: finish each slice with confectioners' sugar, or add a small spoon of jam or lemon curd.
• A chilled dessert spread: serve it alongside other cold treats like tiramisu or panna cotta for a party table.

Storing & freezing

Kinder Paradise sponge cake should be stored in an airtight container in the fridge for up to 2 days. Freezing the assembled cake (with cream) is not recommended, but you can freeze the sponge base for up to 1 month.

Recipe FAQ

What is Kinder Paradiso cake?
It is an Italian sponge cake filled with a light milk cream, inspired by the Ferrero Kinder Paradiso snack. It pairs a torta Paradiso base with a cream made from whipping cream and condensed milk.

What is the difference between Kinder Paradiso and torta Paradiso?
Torta Paradiso is a plain, lemon-scented Italian sponge cake. Kinder Paradiso cake uses that sponge but adds a milk-cream filling, which makes it richer and more like a dessert.

Can you make a sponge cake without butter?
Yes. To make the cake butter-free, replace the butter with oil: for 100 g of butter, use 80 g of oil.

Can I make Kinder Paradiso cake ahead of time?
Yes. You can bake the sponge and prepare the cream in advance, then assemble the cake and chill it. Serve it within 2 days for the best texture.

How do you store it?
Keep the assembled cake in an airtight container in the fridge for up to 2 days. Freezing the assembled cake is not recommended, but you can freeze the plain sponge base.

How many calories are in Kinder Paradiso cake?
One slice has about 441 calories.

Love easy cakes? Try these next!

• Torta Paradiso
• Italian Carrot Cake
• Italian Cream Puffs
• Mascarpone Frosting
• Madeleine Cake

Browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Torta Paradiso is a classic Italian sponge cake from Pavia, made with butter, sugar, eggs, flour, and potato starch, scented with lemon and vanilla. It has a perfect, pillowy-soft texture, so fluffy that it is also called Heaven Cake. It bakes in about 45 minutes, then gets dusted with powdered sugar.

What is Paradiso cake?

The name "Paradiso" means paradise, and the cake earned it: after one taste, a noblewoman is said to have called it a "cake of paradise." It is a traditional butter sponge from Pavia, in the Lombardy region of northern Italy.

The cake has Lombard origins and was probably first made by an herbalist monk at the Certosa di Pavia monastery. In 1878, the Pavia pastry chef Enrico Vigoni recreated the recipe at the invitation of the Marquis Cusani Visconti.

The cake went on to win a prize in Rome in 1888 and had great success at the 1906 Milan International Exhibition, becoming a symbol of Pavia, now enjoyed all over Italy and beyond.

Why you'll love this recipe

• A true Italian classic: The traditional Paradise cake from Pavia, made with just a handful of simple ingredients.
• Soft and fluffy: A tender, melt-in-your-mouth sponge with a light lemon and vanilla scent.
• Quick and easy: Ready in about 45 minutes, with no fancy decoration needed beyond powdered sugar.
• Perfect any time: Great for breakfast, an afternoon snack, or served with tea, coffee, or milk.
• Versatile base: Slice and fill it with cream or jam to turn it into a birthday or party cake.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure all the ingredients are at the same temperature.

• Butter: Use high-quality, European-style butter with a high fat content, softened at room temperature for 1 to 2 hours so it is soft but not melted. You can substitute 80 g of oil for every 100 g of butter.

• Sugar: Use granulated sugar as the original recipe calls for, or replace it with powdered or homemade icing sugar.

• Eggs: Use large eggs at room temperature, lightly beaten with a fork before adding to the batter.

• Flour: The authentic Italian recipe calls for 00 flour, but you can substitute all-purpose flour or rice flour to make the cake gluten-free.

• Starch: Torta Paradiso calls for potato starch, which gives the cake its tender, delicate crumb. Cornstarch works in a pinch, though the crumb will be slightly less delicate.

• Lemon: Make fresh zest from an untreated lemon for the best scent and flavor, using a zester or grater. You can swap it for orange or mandarin zest, or a little vanilla, to change the scent.

• Vanilla bean: Use a fragrant Madagascar vanilla bean for the classic flavor.

• Baking powder: This leavening agent is optional; add ½ teaspoon for a little extra rise.

• Salt: A pinch of salt brings out the cake's flavor.

Equipment

Here are the main tools you need to make this torta Paradiso:

• stand mixer
• zester grater
• cake pan
• parchment paper round
• flour sifter
• rubber spatula
• wire rack
• cake tester

How to make torta Paradiso

Step 1. Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) cake pan and line the bottom with a parchment paper round.

Step 2. Beat the eggs (at room temperature) lightly with a fork, then set aside.

Step 3. Using a flour sifter, sift flour, salt, and baking powder (if used) twice into a medium bowl.

Step 4. To make the cake batter, place the softened butter, sugar, lemon zest, and scraped seeds of the vanilla pod in a large bowl or the bowl of a stand mixer.

Step 5. Using an electric or stand mixer fitted with a whisk attachment, whip it for about 15 minutes until the mixture reaches a white, velvety consistency.

Step 6. Reduce the speed to low and continue whisking. Add the egg mixture one tablespoon at a time, incorporating each spoonful until fully combined. Continue until the eggs are used up.

Step 7. Remove the mixer bowl and add the sifted flour mixture a little at a time (1 tablespoon), incorporating it with large movements using a rubber spatula.

Step 8. Wait for the flour to be fully absorbed; then add the next spoonful. Continue until the dry ingredients are mixed into a creamy mixture.

Step 9. Pour the batter into the prepared cake pan and smooth it with a rubber spatula.

Step 10. Bake it in the preheated oven for 30 to 40 minutes. Check the cake's doneness with a toothpick: it must come out dry.

Step 11. Remove the cake from the oven and, while it is hot, invert it on a flat serving platter lined with parchment.

Step 12. Let it rest for about 15 minutes, no longer, to prevent condensation on the paper.

Step 13. Then, using a plate or a cutting board, turn it over again. This little trick helps obtain a perfectly flat top.

Step 14. Let the cake cool completely on a wire rack (it may take up to an hour). Sprinkle generously with powdered sugar.

Recipe variations

Torta Paradiso is a light, versatile cake, so you can vary it in a few simple ways:

• Add citrus or liqueur: Stir in a tablespoon of lemon juice, Grand Marnier, or Limoncello for extra scent.
• Fill it: Slice it in half and add whipped cream, chocolate cream, jam, Italian custard, or Nutella.
• Make it a birthday cake: Top it with fresh fruit and mint leaves for a simple celebration cake.
• Kinder Paradiso: Fill it with rich milk cream (crema al latte) to make a Kinder Paradiso cake.
• Chocolate version: Replace ⅓ cup (40 g) of the flour with cocoa powder.

What to serve with torta Paradiso

The cake is great on its own with a dusting of powdered sugar, but it also pairs well with a few simple additions:

• Hot drinks: Serve a slice with tea, coffee, or a glass of milk for breakfast or an afternoon snack.
• Cream and custard: Add whipped cream, mascarpone cream, or crema pasticcera on the side.
• Fresh fruit: Fresh berries or citrus segments balance the buttery crumb.
• Jam or Nutella: Spread a little jam or chocolate-hazelnut spread over each slice.
• A sweet wine: A small glass of Moscato or Vin Santo makes it feel like a proper Italian dessert.

Storing & freezing

The Paradise sponge cake is best served the day it's baked, but it stays soft, fragrant, and flavorful for a couple of days.

Store it under a bell jar or a glass dome cake stand at room temperature. If the cake is made with cream, refrigerate it for no more than 2 days.

You can freeze it plain, without icing sugar, cream, or another frosting. Cover your cake with plastic wrap and freeze for 1 month.

To thaw, refrigerate overnight or leave on the counter for a few hours.

Expert tips

1. Use ingredients at room temperature.
2. Don't decrease the time necessary to whip the batter at each step.
3. Add the egg and flour mixtures one spoonful at a time.
4. Bake the cake in a static oven and don't open the oven door during the first 30 minutes.
5. The baking time can vary, so test the cake with a toothpick or a cake tester.
6. Keep the flat bottom of the cake as a top if desired.

Recipe FAQ

What is torta?
Torta means "cake" in Italian and Spanish, though the word means different things across languages, from flatbread in Spain to a type of sandwich in Mexico.

What is paradise in Italian?
Paradise is paradiso in Italian, a single word, while English uses two words: paradise and heaven.

Where does torta Paradiso come from?
It comes from Pavia in the Lombardy region of Italy and was popularized in 1878 by pastry chef Enrico Vigoni.

Are torta Paradiso and torta Margherita the same?
No. Torta Paradiso is made by beating butter and sugar first, then adding the eggs, while Torta Margherita starts by beating the eggs and sugar together.

How do I make torta Paradiso gluten-free?
Substitute the 00 flour with the same amount of rice flour.

How many calories are in a slice?
One slice has about 302 calories.

How should I store it?
Keep it under a cake dome at room temperature for a couple of days, or freeze it plain (without sugar or cream), wrapped in plastic, for up to 1 month.

Love Italian desserts? Try these next!

• Kinder Paradiso Cake (Torta Kinder Paradiso)
• Torta Mimosa (Italian Mimosa Cake)
• Cucidati (Italian Fig Cookies)
• Cantucci (Italian Almond Biscotti)
• Crema Pasticcera (Italian Pastry Cream)
• Browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Gâteau au yaourt is a classic French yogurt cake made with plain yogurt, eggs, sugar, flour, oil, and a little baking powder. Use the empty yogurt pot to measure the other ingredients, so no scale is needed. It bakes into a light, moist, tender cake in about 30 to 40 minutes and works as an everyday snack or a simple dessert.

French children know this classic yogurt cake recipe by heart. Long before primary school, they learn the cake's "1, 2, 3" counts (1 pot of oil, 2 pots of sugar, 3 pots of flour, etc.). That is why French people often call this simple cake a 1-2-3 cake, where the ingredients determine its name.

What is French yogurt cake?

French yogurt cake, or gâteau au yaourt, is a classic French pound cake made with natural yogurt (yaourt nature), where all the ingredients are measured using an empty yogurt container (pot de yaourt) or jar.

It is a no-measure cake made without traditional measuring ingredients with a kitchen scale or measuring cups. All you need to do is fill a yogurt container to the desired level. The ratio of each ingredient remains constant, regardless of what size yogurt cup you use.

The French translation for yogurt cake is gâteau au yaourt, where gâteau means cake, and yaourt means yogurt.

You may find recipes for cake au yogurt or cake de yogurt, which means French yogurt cake; they mix up English words with the French "au" or "de."

Interestingly, this cake has different spellings depending on the country. In the United Kingdom, it is spelled yogurt cake, while in the United States, it is spelled yogurt cake. When I lived in Canada, I spelled it as yogourt cake.

Why you'll love this recipe

• No scale needed. The empty yogurt pot measures every ingredient, so it is easy to make anywhere.
• One bowl, few steps. Whisk everything together, then pour it into the pan.
• Pantry staples. Yogurt, eggs, sugar, flour, and oil are all you need.
• Soft and moist. The yogurt keeps the crumb tender for days.
• Kid-friendly. It is the first cake many French children learn to bake.
• Endlessly adaptable. Add lemon, vanilla, chocolate, or fruit to change the flavor.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Please note that a yogurt container serves as a measure here. Keep your yogurt cup empty to measure your ingredients.

• Yogurt: just plain yogurt, but feel free to replace it with Greek yogurt or cottage cheese for a softer cake. You can also add a tablespoon of crème fraîche to the batter. You can use sheep's or goat's milk yogurt, too. In fact, buttermilk or sour cream works for this recipe, too. 

• Large eggs at room temperature.

• Sugar: just granulated sugar, but you can replace two yogurt containers with one container of honey. You can also adapt the recipe by using one pot of sugar. If desired, replace granulated sugar with brown sugar, muscovado sugar, or vergeoise sugar to add more flavor to the cake. You will also need 1 envelope, or sachet de sucre vanillé, to bring the vanilla flavor to the cake.

• Flour: all-purpose flour, or replace half of the AP flour with cornstarch. You can also replace part of the flour with ground almonds or hazelnut flour.

• Baking powder (levure chimique) is an essential leavening agent. You can replace half of the baking powder with baking soda to make the cake even softer.

• Oil brings moisture to the cake. Use olive oil, sunflower oil, walnut oil, vegetable oil, or peanut oil interchangeably. Mild olive oil is the best choice due to its intense, fluffy flavor. The worst option is rapeseed oil, since it loses most of its properties above 300°F (150°C) and tends to give an unpleasant bitter taste. Experiment with melted coconut oil or melted butter.

• Lemon zest (zeste de citron) gives the cake a little tangy touch. You can replace it with orange or grapefruit zest.

Equipment

Here are the main tools you need to make this French yogurt cake:

• Springform pan to bake and unmold the cake cleanly (see the sizes below).
• Empty yogurt container, used to measure the ingredients the traditional French way.
• Mixing bowl and hand whisk to blend the batter.
• Rubber spatula to scrape down the bowl and fold everything together.

How to make gâteau au yaourt

Step 1. Preheat the oven to 355°F (180°C). Using a pastry brush and softened butter, grease an 8-inch (20 cm) round cake pan and dust it with flour.

Step 2. Mix flour and baking powder in a medium bowl. Pour the yogurt into a separate large bowl. Clean the jar to use as a measuring cup.

Step 3. Add eggs, granulated sugar, and vanilla sugar to the yogurt and beat with a hand whisk for a few seconds (photo 1).

Step 4. Add the oil and quickly mix. At this stage, add citrus zest or fruits, apples, pears, lemon zest, etc.

Step 5. Fold in the dry ingredients and vanilla sugar, and gently mix to combine (photo 2). Please don't overwork the batter!

Step 6. Pour the batter into the prepared pan (photo 3).

Step 7. Bake on the middle rack of the oven for 30 to 40 minutes, until golden brown (photo 4).

Pro tip: A cake tester or the tip of a knife inserted in the center of the cake should come clean or with a few moist crumbs.

Step 8. Let the cake cool for 5 to 10 minutes before unmolding, then transfer it to a wire rack to cool completely. Dust with icing sugar if desired. Bon appétit!

Expert tips

1. Don't use an electric mixer or a stand mixer; mix the ingredients only with a hand whisk.
2. Don't overmix the cake batter: whisk for 5-10 seconds at every step until just combined. Never stir the batter more than necessary.
3. Cover it with aluminum foil halfway through baking to prevent your cake from burning.
4. To prevent the cake from drying out, slice it once, not in advance. The cake retains moisture when it remains whole.
5. If you double the recipe and use 2 pots of yogurt, bake the cake at the lower temperature of 320°F (160°C) for about 1 hour to 1 hour and 20 minutes. Check for doneness with a sharp knife or a toothpick.
6. Serve the cake with mint or Earl Grey tea or with a glass of champagne or sparkling Vouvray wine.

Recipe variations

It is the original recipe for French yogurt cake, but you can customize your plain cake however you like, using what you have on hand.

• Add-ins: Add semi-sweet chocolate chips, candied orange, lemon, or orange zest, diced apples or pears, raspberries, speculoos crumble, or a tablespoon of orange blossom water. Mix your favorite add-in into the batter after the oil has been incorporated, then gently combine.

• Flavors: Add a teaspoon of vanilla extract or 1 to 2 tablespoons of dark rum.

• Fruits: Add canned or fresh fruit; for example, arrange six pineapple slices in syrup at the bottom of the mold. Then, place one candied cherry in the center of each piece. Pour into the prepared pan and bake as directed in the recipe. Then, unmold the cake upside down to reveal the pineapples. Or cut fresh strawberries in two lengthwise and place them at the bottom of a pan, flat side outwards. Pour the cake batter and bake.

• Chocolate: Divide the cake batter into two parts and replace 1 oz. (30 g) of flour with cocoa powder in one part. Then arrange the light and dark batter in a checkerboard pattern in a cake pan, swirl, and bake.

• Spices: Add a tablespoon of ground cinnamon and about 3.5 oz. (100 g) candied fruit cut into pieces to the cake batter.

• Decoration: Top your cake with confectioner's sugar, royal icing, caramel sauce, red fruit coulis, flaked or slivered almonds, apricot jam, or candied lemon slices, or soak with rum-flavored sugar syrup.

• Layer the yogurt cake: Slice it horizontally into two layers and garnish with your favorite cream or jam.

• Rainbow yogurt cake: Divide your batter into five equal portions. Then, add several drops of food coloring to obtain vivid colors. Gently pour the first dough into the center of the pan, then the second, still in the center, and continue.

• Mini yogurt cakes: Instead of using a round cake pan or loaf pan, experiment by making muffin-style yogurt cakes. Pour the batter halfway up into buttered muffin cavities, add 1 tablespoon of Nutella and chopped unsalted peanuts to each, then cover with the rest of the batter. Bake for 25 minutes.

What to serve with French yogurt cake

Gâteau au yaourt is simple and lightly tangy, so it pairs well with almost anything. Serve it plain with a cup of coffee or tea for an afternoon snack, or dress it up for dessert with a dusting of powdered sugar and a handful of fresh berries.

For a more special presentation, add a spoonful of whipped cream or crème fraîche, a drizzle of fruit coulis or honey, or a scoop of vanilla ice cream. A little lemon or orange glaze also works beautifully with the yogurt in the batter.

Storing & freezing

The yogurt cake tastes better the next day. A little waiting lets the cake absorb all the aromas of the ingredients.

To store the cake, wrap it in aluminum foil or plastic wrap or place it in an airtight container. Keep it for 1 to 2 days at room temperature and up to a week in a cool, dry place.

Refrigerate yogurt cake immediately if it is made with frosting, cream, dairy, or egg-based toppings, and store it for only a couple of days.

To freeze, wrap the plain yogurt cake in plastic wrap or aluminum foil, or place it in a freezer-safe bag, and freeze for up to 4 to 6 months.

To defrost, refrigerate the cake overnight or leave it on the counter for a few hours.

Baking pan for making gâteau au yaourt

This French yogurt cake uses a yogurt container to measure ingredients. Since yogurt containers have different capacities, it makes sense to use different sizes of baking pans:

• 8-inch (20 cm) Le Creuset springform pan, or
• 9-inch (23 cm) springform pan, or
• 10-inch (25 cm) Wilton springform pan, or
• 11-inch (27 cm) Ballarini springform pan, or
• 12-inch (30 cm) extra-large springform pan.

For the yogurt cake in the picture, I used an 8-inch (20 cm) Fat Daddio's round cake pan and a 4 oz. (113 g) plain yogurt container.

Here is a simple table that converts a yogurt container into a cake pan for making yogurt cake. It treats the yogurt container as a measuring cup. If your baking pan is a different size or shape, use this cake pan calculator.

Measurements in ounces and inches

Yogurt capacity	Cake pan size
4 oz.	8 inches
4.4 oz.	9 inches
5 oz.	10 inches
5.3 oz.	11 inch
6 oz.	12 inch

Measurements in grams and centimeters

Yogurt capacity	Cake pan size
113 g	20 cm
125 g	23 cm
141 g	25 cm
150 g	27 cm
170 g	30 cm

Recipe FAQ

How to make lactose-free yogurt cake?
To make a lactose-free yogurt cake, use soy milk yogurt without changing the recipe quantities.

How to make vegan yogurt cake?
Omit the eggs from the lactose-free yogurt recipe and replace them with flaxseed eggs.

How to make a yogurt cake without eggs?
Remove the eggs from the basic recipe and add one more container of yogurt.

How to make gluten-free yogurt cake?
Replace all-purpose flour with cornstarch or potato starch (2 yogurt cups of starch for 1 cup of yogurt), or with a gluten-free flour mixture containing cornstarch.

Love easy cakes? Try these next!

• Madeleine Cake
• Fruit Flan (Obsttorte)
• 3-Ingredient Italian Sponge Cake
• Ottolenghi Fig and Almond Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick summary: Madeleine cake, or gâteau Madeleine, is a sharing-size version of the classic French madeleine, baked as one round cake instead of individual shell-shaped cookies. It has the same buttery, lemony sponge, takes about 45 minutes with no special madeleine pan, and serves 8 to 10.

What is Madeleine cake?

Madeleine cake, or gâteau Madeleine in French, is the cake-format version of the beloved French madeleine. Instead of baking the batter in a shell-shaped madeleine pan to make small individual cakes, you pour it into one round pan and bake a single, taller cake.

The flavor is the same as the classic cookie-sized treat: a soft, buttery sponge scented with lemon and a hint of vanilla. Many people search for "madeleine cake" or "madeleine sponge cake" when they want this shareable format rather than the traditional shell-shaped madeleines, which are technically small cakes often mistaken for cookies.

The name traces back to the small French cakes made famous by writer Marcel Proust. This larger version keeps the nostalgia and taste while skipping the special pan and the batter-chilling step.

Why you'll love this recipe

• Easy to make: One simple batter bakes into a single cake, no shell molds or fussy steps.
• Buttery and tender: The classic madeleine crumb, soft and lightly lemony in every slice.
• Quick: Ready in about 45 minutes, perfect for last-minute guests or an afternoon treat.
• Great with tea or coffee: A simple sponge that pairs with your favorite hot drink.
• Versatile: Change up the flavor with citrus zest, vanilla, or honey to make it your own.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for large eggs at room temperature. Bring them to the counter 1 hour before you start.

• Sugar: Use golden brown sugar, or replace it with light brown muscovado sugar if desired.

• Butter: Use unsalted butter with a pinch of salt, or semi-salted butter if available.

• Oil: Grapeseed oil is the most neutral choice for baking. If you don't mind the scent and taste, use olive oil or another oil of your choice.

• Lemon juice: Freshly squeezed lemon juice brings out the cake's citrus flavor. Replace it with orange juice, orange blossom water, vanilla extract, or dark rum if desired.

• Lemon zest: Use only organic lemons to make fresh lemon zest. Substitute it with lime or orange zest if preferred.

• Flour: The recipe calls for all-purpose flour or French T55 type flour.

• Baking powder: Use fresh aluminum-free baking powder, not baking soda.

Also, read more about madeleine ingredients.

Equipment

Here are the key tools you'll need to make this madeleine cake:

• stand mixer or a hand mixer to whisk the eggs and sugar until pale and fluffy.
• mixing bowl to combine the batter ingredients.
• flour sifter to sift the flour and baking powder for a smooth crumb.
• rubber spatula to gently fold the dry ingredients into the batter.
• round cake pan 8-inch (20 cm), or a charlotte mold to bake the cake.
• wire rack to cool the cake completely before serving.

How to make Madeleine cake

Step 1. Preheat the oven to 355°F (180°C). Using a pastry brush and softened butter, brush an 8-inch (20 cm) round cake pan or charlotte mold.

Step 2. Sift flour, baking powder, and salt into a bowl using a flour sifter. In a microwave-safe bowl, melt butter and let it cool.

Step 3. To make the batter, whisk eggs and brown sugar at high speed with an electric or stand mixer fitted with the whisk attachment for about 5 minutes (photo 1).

Step 4. Add the warm, melted butter, oil, lemon zest, and lemon juice to the egg mixture, then combine.

Step 5. Add the dry ingredients, then gently smooth the mixture with a rubber spatula (photo 2).

Step 6. Pour the batter into the prepared cake pan and bake in the hot oven for 30 minutes (photo 3).

Step 7. Check the cake's doneness with a toothpick or a sharp knife: the cake is ready if the toothpick or knife comes out clean (photo 4).

Step 8. Let the cake cool for a few minutes, then remove it from the mold and cool it on a wire rack for 15 minutes. Dust the cake with confectioners' sugar if desired.

Expert tips

1. Whisk the egg and sugar mixture for at least 5 minutes to aerate the mixture.
2. Make sure the melted butter cools down.

Recipe variations

Like classic French madeleines, this madeleine cake welcomes plenty of variations:

• Simple dusting: Dust the cooled cake with confectioners' sugar for a classic finish.
• Chocolate chip: Fold semi-sweet chocolate chips into the batter for a chocolate twist.
• Citrus swap: Replace the lemon with an orange or another citrus, and use its zest and juice.
• Nutty topping: Sprinkle chopped pistachios, almonds, or pecans over the surface before baking.
• Vanilla version: Add scraped vanilla bean seeds and vanilla extract, and swap the brown sugar for granulated.
• Adult treat: Add a splash of dark rum to the batter for a grown-up flavor.

What else? You can play with cake pans: from an 8-inch (20 cm) round cake pan and a Charlotte mold to a honeycomb pan and a fluted cake mold. But pay attention to the capacity of your baking dish; some are designed for more than others.

The Charlotte mold holds 3 cups of batter, the honeycomb pan holds 10 cups, and the fluted cake mold holds 6 cups. Adjust the bake time accordingly.

Check out this simple cake pan converter if you ever need to recalculate your baking pan size.

Storing & freezing

This Madeleine cake will stay fresh for 2 to 4 days if stored in an airtight container at room temperature.

Can you freeze it? Yes, you can cover it with plastic wrap and freeze it at -13°F (-25°C) for up to 3 months. Also, read how to store and freeze madeleines.

Recipe FAQ

Is a madeleine a cake or a cookie?
A madeleine is technically a small cake, not a cookie, even though its size and shell shape make many people think of it as a cookie. This recipe bakes the same batter as one larger cake.

What is the difference between madeleines and madeleine cake?
Traditional madeleines are small, shell-shaped individual cakes baked in a special madeleine pan. Madeleine cake uses the same buttery, lemony batter but bakes it as a single round cake, with no special pan needed.

What does Madeleine cake taste like?
It has a soft, moist, buttery sponge with a gentle lemon and vanilla flavor, just like the classic French madeleine cookies.

Do you need a madeleine pan for this cake?
No. That is the point of this recipe. You bake it in a standard round cake pan or a charlotte mold instead of a shell-shaped madeleine pan.

Can you make a Madeleine cake with cake flour?
Most French bakers use T55 flour, which is close to American all-purpose flour. You can use all-purpose flour here; cake flour will give a slightly softer, more tender crumb.

How do you store madeleine cake?
Keep it in an airtight container at room temperature for 2 to 3 days, or wrap it well and freeze it for up to 3 months.

How many calories are in a madeleine cake?
One serving has about 398 calories, based on the recipe divided into the listed number of servings.

Love madeleine recipes? Try these next!

If you love the flavor of madeleines, try these next:

• Classic French Madeleines (Madeleine Cookies)
• Christmas Gingerbread Madeleines
• Raspberry Madeleines (Ispahan)
• Lemon Poppy Seed Madeleines
• Browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from www.mercotte.fr.

Quick Summary: Cipriani cake is a vanilla meringue layer cake made of Italian sponge, vanilla pastry cream folded with whipped cream, and a French meringue topping browned with a torch. This copycat of the famous Cipriani dessert takes about 1 hour of active work plus chilling, serves 8 to 10, and comes together with everyday ingredients.

What is Cipriani cake?

The cake takes its name from Cipriani, the Venetian family behind the world-famous Harry's Bar. Their vanilla meringue cake became a signature dessert, and this recipe is a home baker's take on that classic.

What sets it apart is the contrast of textures: an airy sponge, a cloud of vanilla cream, and a torched meringue shell that shatters as you cut into it.

This vanilla sponge meringue cake is light and delicious. It is a must-make for anyone who wants to serve something special to family and friends.

Why you'll love this recipe

• This vanilla meringue cake is made with simple ingredients available at grocery stores. It is made with the readers' favorite sponge cake and a meringue topping.

• The Cipriani meringue cake is always a crowd-pleasing treat. It is light and sweet, perfect for any occasion, whether to enjoy on Christmas morning or after dinner during Thanksgiving Eve festivities.

• The cake has a make-ahead option: a sponge cake can be prepared in advance and assembled on the day of serving.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Italian sponge cake: Follow the Pan di Spagna recipe to make an 8-inch (20 cm) cake.

• Milk: The recipe calls for whole milk. Replace it with low-fat milk if desired.

• Vanilla bean: Scraped seeds from a real vanilla bean make a difference in the cake's flavor. You can substitute it with one teaspoon of vanilla extract if desired. It is not the same as using a real vanilla bean, but it works.

• Eggs: Use large eggs at room temperature. For easier separation, separate the whites from the yolks while the eggs are still chilled, then let the separated eggs come to room temperature. If you are making the French meringue frosting, use only pasteurized eggs or pasteurized egg whites. Raw or lightly cooked egg whites can carry a risk of Salmonella, so pasteurized eggs are the safer choice for a meringue that will not be fully cooked. Alternatively, you can make Italian meringue by pouring hot sugar syrup into the whipped egg whites.

• Sugar: Use granulated or caster sugar to make the cake.

• Corn starch is used as a thickener to make the pastry cream.

• Flour: Use all-purpose flour to make the sponge cake and pastry cream.

• Butter: The recipe calls for unsalted butter, still chilled in the fridge, and cut into cubes.

• Heavy cream: Use at least 30% fat content of heavy or heavy whipping cream. You can replace it with double cream with 48% fat content.

• Lemon juice: You will need freshly-squeezed lemon juice to make the meringue.

Equipment

Here are the key tools you'll need to make this vanilla meringue cake:

• stand mixer or an electric mixer to whip the meringue and cream to stiff peaks.
• hand whisk for tempering the eggs when making the pastry cream.
• saucepan to heat the milk and cook the pastry cream.
• cake leveler to slice the sponge into even layers.
• egg separator to cleanly separate the whites from the yolks.
• dough scraper to smooth the cream and meringue over the cake.
• wire rack to cool the sponge completely before assembling.
• blow torch to brown the meringue and create the signature peaks.

How to make vanilla meringue cake

Step 1. Follow the sponge cake recipe to make an 8-inch (20 cm) sponge cake.

Step 2. Remove it from the baking pan and let it cool completely on a wire rack. Then, using a cake leveler or a large serrated knife, cut the cake into three layers crosswise.

Step 3. To make the vanilla cream, first prepare the pastry cream (crème pâtissière in French).

• Pro tip: Consult the Italian pastry cream recipe for step-by-step, photographed explanations, helpful tips, and tricks.

Step 4. Use a small, sharp knife to split the vanilla bean in half lengthwise. Then, with the tip of the blade, scrape out the seeds.

Step 5. Bring milk and vanilla seeds to a boil in a small saucepan. In a separate bowl, whisk the egg yolks, sugar, all-purpose flour, and cornstarch with a hand whisk.

Step 6. Pour the hot milk into the egg mixture while whisking. Bring the milk mixture back to the saucepan and cook over medium-low heat for a few minutes (constantly whisking) until the cream thickens.

Step 7. Add cold butter, cut into cubes, and mix. Transfer the pastry cream to a shallow dish, cover it with plastic film in contact, and let it cool at room temperature (no need to chill it!).

Step 8. Pour whipped cream into the chilled bowl of a stand mixer or, using a hand mixer, whip cream until soft peaks form.

• Pro tip: Consult the sugar-free whipped cream recipe for step-by-step, photographed explanations, helpful tips, and tricks.

Step 9. Slowly add the pastry cream to the whipped cream, 1 tablespoon at a time, and beat until firm (photo 1).

Step 10. To assemble the cake, place the first sponge layer on a serving plate and top with half of the vanilla cream (photo 2).

Step 11. Then add the second cake layer (photo 3), spread the remaining cream, and gently press down. Finally, finish the cake with the third sponge layer.

Step 12. To make the meringue, place room-temperature egg whites, granulated sugar, and lemon juice in the clean mixer bowl of a stand mixer fitted with a whisk attachment. Or place ingredients in a large bowl and use an electric mixer.

Step 13. Whisk the meringue at medium-high speed (mixer speed) until the sugar dissolves and stiff, glossy peaks form (photo 4).

Step 14. Cover the entire cake (top and sides) with meringue using a dough scraper, an offset spatula, or the back of a spoon. Pick up the meringue on top of the cake to create little peaks (photo 5).

Step 15. Torch the top and edges of the cake with a blow torch (photo 6). Serve right away.

Pro tip: If making it ahead, chill the cake. Cover it with the meringue and torch it just before serving.

Expert Tips

1. Use ONLY pasteurized eggs to make the French meringue frosting. If you desire, you can make Italian meringue made with heated sugar syrup, which is considered safe to eat.
2. The meringue icing should be spread over the cake no longer than one hour before serving.
3. If you don't have a kitchen torch, brown the meringue in the oven. Place the oven shelf in the upper position, one below the top, and preheat the broiler. Bring the cake to the oven, broil the meringue until browned, 30 seconds to 1 minute. Attention: watch out closely to avoid burning!
4. Don't discard the empty vanilla pod: place it in a container with white sugar to flavor it.
5. Make-ahead option: Make the sponge cake 1 day in advance, cover it with plastic wrap, and refrigerate. The next day, slice the sponge into layers and finish the cake.

Recipe variations

This vanilla meringue cake is already so good. But what if you want to make it more flavorful?

• Add a teaspoon of vanilla extract or ½ teaspoon of fresh lemon zest to the sponge cake batter. It makes it taste just delicious.

• Increase the amount of meringue by 0.3-0.5 to make the meringue decoration richer and thicker. Well, can you ever have too much meringue icing?!

• Make the Cipriani signature meringue peaks (watch the video) or form swirly-looking waves in the meringue with the back of a spoon.

• Finally, transform this cake into a lemon meringue cake. To do so, slice the sponge into two layers. Omit the vanilla cream. Spread the lemon curd over the first cake layer, then top with the second layer. Then cover the cake with the meringue and brown it with a kitchen torch.

Storing & freezing

Store the vanilla meringue cake without the meringue layer in the refrigerator for up to 24 hours. Make the meringue, and decorate the cake with the meringue icing when ready to serve.

But you can keep a baked and cooled sponge cake well wrapped in the fridge for a couple of days or freeze it for up to one month. 

Can you freeze Cipriani meringue cake? It isn't recommended to freeze the cake. The meringue would lose its shape and texture when thawed.

Recipe FAQ

What is Cipriani cake?
Cipriani cake is a vanilla meringue layer cake inspired by the signature dessert from Harry's Bar in Venice. It combines Italian sponge, vanilla cream, and a torched French meringue topping.

Is it safe to eat a cake with a meringue topping?
If the cake is topped with French meringue (uncooked), there is a risk of salmonella, so it is best to use only pasteurized eggs. It is considered safe when topped with Italian or Swiss meringue, which is made with heated sugar syrup.

Can you top this cake with Italian meringue?
Yes. Italian meringue is cooked, safe to eat, and more stable than French meringue, so it holds its shape well.

What if you don't have a kitchen torch?
Place the meringue-topped cake under the broiler for 1 to 2 minutes instead. Watch it closely, as the meringue can brown and burn quickly.

Can you make Cipriani cake ahead of time?
Yes. Bake the sponge in advance, then assemble and add the meringue on the day of serving for the best texture.

How do you store vanilla meringue cake?
Store the cake without the meringue layer in the refrigerator for up to 2 days. Add the meringue no more than one hour before serving.

How many calories are in a slice of Cipriani cake?
One slice has about 427 calories, based on the recipe divided into the listed number of servings.

Love meringues? Try these next!

• Sans Rival Cake (Filipino Cashew Meringue Cake)
• Pistachio Sans Rival
• Kyiv Cake (Classic Ukrainian Cake)
• 12 Pavlova Tips
• Korean Fresh Cream Cake
• Browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Fruit flan (German Obsttorte) is a light sponge base with a raised rim, filled with vanilla custard and topped with fresh fruit set under a clear glaze (Tortenguss). It is baked in a special flan tin, comes together in about 45 minutes, and is a lighter alternative to a fruit tart.

Obsttorte or Obstboden is a German fruit flan filled with vanilla pudding and topped with fruits. This sweet treat will surely please a crowd, making 12-14 servings at once. 

What is fruit flan?

Fruit flan is a traditional German dessert made of a soft sponge base with a raised rim, filled with vanilla custard and topped with fresh fruit under a clear glaze. In German, it is called Obsttorte (fruit cake) or Obstboden (fruit base).

This is the all-purpose version of the cake: you can top it with any mix of fruit, such as strawberries, peaches, kiwi, or berries. When it is made only with strawberries, it is known as Erdbeerboden (German strawberry cake), so think of this recipe as the flexible, mixed-fruit original.

Fruit flan vs. fruit tart

Fruit flan and fruit tart look similar, but they are built differently:

• The base: a fruit flan sits on a soft sponge (or shortcrust) base baked in a rimmed flan tin. A fruit tart uses a crisp, sweet pastry crust (pâte sucrée) baked in a fluted, flat-bottomed tart pan.
• The filling: a flan holds a light vanilla custard or pudding in its raised center, while a classic tart is filled with richer pastry cream (crème pâtissière).
• The texture: a flan is lighter and cake-like; a tart is firmer and more like a pastry.
• The fruit: both are topped with fresh fruit in neat circles and sealed with a glaze, but a flan also takes canned or frozen fruit well.
• The origin: the fruit flan (Obsttorte) is a German classic, while the fruit tart is most associated with French patisserie.

Why you'll love this recipe

Here is why this German fruit flan deserves a spot on your table:

• Feeds a crowd: one flan serves a large group, so it is ideal for birthdays, baby showers, and buffets.
• Beginner-friendly: the sponge base and custard filling are simple enough for a first-time baker.
• Year-round dessert: use summer berries when in season, or canned and frozen fruit any other time.
• Easy to customize: pick your favorite fruits and arrange them however you like for your own version.
• Light and fresh: the airy base and fruit topping make it far lighter than a rich fruit tart.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: Use top-quality unsalted butter softened at room temperature. You will need a bit more for greasing a flan pan.

• Sugar: The recipe calls for white sugar (granulated or caster sugar).

• Vanilla sugar: You will need 1 sachet.

• Salt enhances the fruit base's flavors

• Eggs: Use large eggs at room temperature.

• Baking powder, as a leavening agent, helps raise the flan base while baking.

• Flour: The recipe calls for all-purpose flour.

• Bread crumbs: Use fine plain bread crumbs to sprinkle the buttered pan. Replace bread crumbs with flour if desired.

• Vanilla pudding powder: Use store-bought Dr. Oetker vanilla pudding, or make your own.

• Milk: The recipe calls for whole milk. Substitute it for low-fat milk if preferred.

• Chocolate: Melted dark chocolate is used to prevent the pastry case (flan base) from soaking up moisture. Replace it with milk or white chocolate if desired.

• Fruits: Use fresh berries and seasonal fruit as the traditional filling for German flan. You can also use canned or even frozen fruit to make this simple fruit flan recipe. Please check the expert tips below.

• Potato starch is used as a thickener to make a clear glaze. Replace it with corn starch if desired. Or use a store-bought clear glaze Tortenguss.

Equipment

Here are the main tools you need to make this fruit flan:

• A flan pan with a raised center, which gives the flan its signature dip for holding the fruit and glaze.
• A stand mixer or electric mixer to whip the eggs and sugar until light and airy.
• A mixing bowl and a flour sifter to prepare and sift the dry ingredients.
• A wire rack to cool the sponge base evenly.
• A pastry brush or silicone brush to spread the fruit glaze (Tortenguss) over the top.

How to make a fruit flan

Step 1. To make the fruit base, using a pastry brush and softened butter, brush an 11-inch (28 cm) fruit flan pan and sprinkle with bread crumbs (photo 1). With a flour sifter, sift the flour and baking powder into a mixing bowl and set aside.

Step 2. Preheat oven to 355°F (180°C). Place butter, granulated sugar, salt, and vanilla sugar in the bowl of a stand mixer or a large bowl.

Step 3. Beat the butter and sugar mixture until the sugar crystals are almost dissolved using a stand or electric mixer (photo 2).

Step 4. Stir in eggs, one at a time, each for about 30 seconds (photo 3). Add the dry ingredients and mix with a hand mixer to combine (photo 4).

Step 5. Pour into the prepared tin, smooth out (photo 5), and bake in the hot oven for 20 minutes, until golden (photo 6).

Step 6. Let it cool for about 5 minutes on a wire rack and turn it down. Let it be completely (photo 7).

Step 7. Transfer the baked base to a serving plate, upside down. Cut each strawberry into 4 pieces, and slice the canned peaches into ½-inch (1.5 cm) wedges.

Step 8. Melt dark chocolate in a double boiler (or a water bath), then brush the cooled flan base with chocolate using a silicone or pastry brush (photo 8). Let the chocolate set for about 30 minutes.

Step 9. To make the vanilla pudding, follow the instructions on the instant vanilla pudding pack, but use the amounts of ingredients provided in the recipe card below (photo 9).

Step 10. Pour it into a shallow dish, cover it with plastic wrap, and let it cool. Cover the base with a layer of vanilla pudding.

Step 11. Arrange the prepared fruit in a circular pattern, with fruit slices slightly overlapping. Start your design at the outer edge of the flan and work inward toward the center.

Step 12. To make the clear cake glaze, stir potato starch into ¼ cup (60 ml) of water until dissolved. Bring ¾ cup (175 ml) of water with sugar to a simmer.

Step 13. Stir in the starch mixture, then bring to a boil while stirring. Let the glaze cool a bit, and brush the fruit thinly using a silicone brush (photo 10). Refrigerate for at least 1 hour before serving.

Expert Tips

1. While baking the fruit base, add 3 to 5 minutes if you like the fruit crust crisp.
2. Omit the chocolate layer or pudding layer if desired. Just make one of them to protect the base from soaking (you can use both layers if preferred).
3. Use the juice from canned peaches to make your own glaze (omit the water and sugar from the glaze recipe) or purchase store-bought clear glaze (Tortenguss).
4. Brush the top of the fruit with the glaze while it is hot enough, or use a spoon to spread it over the fruit on the fruit base from the center (you will use a few spoons of the glaze).
5. The shiny fruit glaze takes about 1 hour to set.  While chilling, it goes a little faster. So, plan your baking accordingly.
6. If you decorate your fruit flan with exotic fruits such as pineapple, kiwi, or mango, don't use the glaze. These fruits contain an enzyme that prevents them from setting.
7. If you use frozen strawberries, arrange them on the base while they are still frozen, then immediately cover them with the hot glaze. In this way, the juice will stay in the strawberries.
8. Make-ahead option: Bake the cake base the day before. Then wrap it in plastic film to prevent it from drying out and refrigerate it. Assemble the dessert the next day. If you are short on time but need to make a quick dessert, keep store-bought Obsttortenboden sponge cake on hand.

Recipe variations

There are many ways to change up this fruit flan:

• Different base: swap the sponge for shortcrust pastry or a vanilla base for a new texture.
• Add crunch: sprinkle the buttered flan tin with bread crumbs, flour, or flaked almonds before baking.
• Seasonal fruit: use fresh strawberries, blueberries, raspberries, apricots, or peaches in summer.
• Themed toppings: go all red-fruit, or make it tropical with pineapple, kiwi, and mango.
• Out of season: use canned or frozen fruit, and serve each slice with a dollop of whipped cream.
• Make it your own: arrange your favorite single fruit in a flower or ring pattern for a custom look.

What to serve with fruit flan

Fruit flan is light and fresh, so it pairs well with simple accompaniments:

• Whipped cream: a dollop of lightly sweetened whipped cream on the side balances the fruit.
• Coffee or tea: serve a slice with coffee or tea for a classic German Kaffee und Kuchen afternoon.
• Ice cream: a scoop of vanilla ice cream turns it into a fuller dessert.
• Extra fruit or sauce: add a spoonful of fresh berries or a drizzle of fruit coulis for more color.
• A dessert spread: pair it with other light treats like panna cotta or a fruit salad for a party table.

Storing & freezing

The assembled fruit flan is best served on the day it is made. You can store it covered in the refrigerator for up to 2-3 days.

Can you freeze fruit flan? It is not recommended to freeze the assembled fruit flan. When frozen, the chemical structures of both fruit glaze and berries change, resulting in a soggy mess when thawed.

But you can freeze the fruit base. Let it cool, cover it with plastic wrap, and freeze it for 4 to 6 months. Then thaw it in the fridge overnight.

How to prevent the fruit base from soaking

Juicy fruit can make the sponge soggy as it releases moisture. Add a thin barrier layer on the cooled base before the fruit, then seal the top with glaze:

• Melted chocolate: brush the cooled base with melted chocolate and let it set for about 30 minutes. It forms a waterproof layer.
• Jam: spread 2 to 3 tablespoons of strawberry jam over the base.
• Breadcrumbs or ground nuts: sprinkle breadcrumbs, ground almonds, or other nuts to soak up any leaking juice.
• Vanilla pudding: spread a layer of vanilla pudding (from powder or homemade) as both a filling and a barrier.
• Dry the fruit: drain canned fruit well and pat fresh, juicy fruit dry with paper towels before arranging it.

Finally, seal the fruit with a clear glaze (store-bought Tortenguss klar, red Tortenguss rot, or the homemade version in the recipe card). The glaze locks in moisture and keeps the fruit from drying out or browning.

For more flavor, replace the water and sugar in the glaze with fruit juice, or brush on warmed, strained apricot jam instead.

Recipe FAQ

Is German fruit flan a fruit tart or fruit cake?
Obsttorte refers to a German fruit cake made with a pre-baked base and topped with fresh or canned fruit. Because the base can also be made with shortcrust pastry, it sits somewhere between a tart and a cake.

Is German flan the same as Spanish flan?
No. German flan is a fruit cake baked in a special rimmed pan and topped with fruit. Spanish or Mexican flan is a creamy baked custard, a completely different dessert.

What is a fruit flan pan?
A flan tin is a baking pan with fluted sides and a raised center. When the baked base is turned out, the center forms a lip that holds the custard and fruit in place.

Can you make a fruit flan in a regular tart pan?
Yes. You can bake the base in a 9-inch (23 cm) tart tin with a removable bottom, then flip it over and assemble the flan on top.

Can you use pastry cream for German fruit flan?
Yes. You can make a classic pastry cream and use it in place of the vanilla pudding filling.

How many calories are in fruit flan?
One slice has about 304 calories.

Love fruit desserts? Try these next!

• German Strawberry Cake (Erdbeerboden)
• Triple Berry Cake
• Strawberry Swiss Roll Cake
• Fruit Glaze (Apricot Glaze for Fruit Tarts)

Browse all the Cake Recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Black Forest cake (Schwarzwälder Kirschtorte) is a classic German dessert of chocolate sponge layers soaked in Kirsch syrup, filled with whipped cream and cherries, and topped with dark chocolate shavings. This authentic German 7-inch layer cake serves 8 and takes about 2 hours to make.

What is Black Forest cake?

Black Forest cake is a multi-layered chocolate cake in which rich chocolate cake layers are soaked in Kirsch-flavored syrup, filled with whipped cream, and topped with tart whole cherries.

The cake has different names, from traditional Schwarzwälder Kirschtorte in German to Black Forest cake or Black Forest gateau in the US and the United Kingdom.

Black Forest cake, also known as Schwarzwald cake, originated in the Black Forest Region (Der Schwarzwald) in Southwestern Germany. It was invented in 1934 and became the most famous German cake.

It is still debated who invented the original recipe for Black Forest cake: a confectioner, Josef Keller, or a pastry chef, Erwin Hildenbrand.

Why you'll love this recipe

Here is why you will love this authentic Black Forest cake:

• Quick to make: this Black Forest cake recipe is easy and comes together in about 2 hours.
• For chocolate lovers: it is a rich yet easy chocolate cake.
• A German classic: this cake is among the most popular and traditional in Germany.
• Perfect for any occasion: serve it at a birthday party, wedding celebration, anniversary, and more.

Equipment

Here are the tools you need to make this Black Forest cake:

• 7-inch (18 cm) round cake pan
• Stand mixer or electric hand mixer
• Heat-proof bowl and cooking thermometer
• Flour sifter
• Rubber spatula
• Serrated knife (for splitting the layers)
• Cake board and offset spatula or cake scraper
• Vegetable peeler (for chocolate shavings)
• Piping bag with an open star tip

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for large eggs at room temperature.

• Sugar: Use granulated or caster sugar.

• Flour: The recipe calls for all-purpose flour.

• Cocoa powder: Use unsweetened cocoa powder to make the cake.

• Butter: Use unsalted butter to make chocolate Genoise.

• Heavy cream: Use your favorite brand of heavy or heavy whipping cream with at least 30% fat content.

• Vanilla sugar: The recipe calls for 2 sachets. You can replace it with regular sugar as well.

• Cherries: Use maraschino cherries year-round, or Morello cherries when in season. You will need a few cherries with stems to decorate the cake.

Pro tip: Traditional Black Forest cake is made with sour cherries (Morello cherries) or red tart cherries. I replaced them with maraschino cherries to make the cake all year round. You can also use black cherries or sweet cherries in syrup.

• Dark chocolate: Use top-quality dark chocolate, such as Valrhona dark chocolate, to make chocolate shavings. Keep them in the fridge until ready to use. Alternatively, you can use store-bought or homemade chocolate curls.

• Kirsch: Use authentic cherry liqueur Kirsch, make it yourself using a cherry brandy essence, or replace it with fruit-based brandy or rum (about 40% alcohol). If I serve the cake to kids, I replace the alcohol with fruit juice, for example, cherry juice, or omit it altogether.

How to make Black Forest cake

Making traditional Black Forest cake involves a few steps: preparing a chocolate sponge cake, making Kirsch-flavored syrup and whipped cream, and assembling the cake.

Step 1. To make a chocolate sponge cake, preheat the oven to 355°F (180°C).

Step 2. Butter a 7-inch (18 cm) cake pan and line its bottom and sides with parchment paper. Using a flour sifter, sift the flour with cocoa powder, then set aside.

Pro tip: Consult the chocolate sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 3. Place room-temperature eggs and granulated sugar in a large bowl and lightly beat with a hand whisk. 

Step 4. Bring the bowl over a bain-marie (water bath) and continue whisking. Warm the egg mixture up to 104°F (40°C) or warm to the touch.

Step 5. Remove the bowl from the water bath and beat with an electric mixer until the volume is doubled, almost tripled, for 8-10 minutes.

Step 6. Decrease the mixer speed and beat for another 2 minutes to adjust the batter's texture. Add the sifted dry ingredients in a few additions, gently mixing with a rubber spatula. 

Step 7. Melt butter in the microwave at 20-30 second intervals. It should be at 140°F (60°C), measured with a cooking thermometer.

Step 8. Mix two spoonfuls of batter with melted butter using a spatula. Gradually pour the butter mixture into the remaining batter, mixing gently.

Step 9. Pour the cake batter into the prepared pan and bake the cake in the preheated oven for 30-35 minutes. Check the cake's doneness with a toothpick or a cake tester: it is ready once it comes out clean from the sponge.

Step 10. Remove the sponge cake from the oven, and let it cool in the pan for 5-10 minutes. Then remove it from the pan by flipping it upside down and cool it on a cooling rack for 5- 10 minutes. Turn the cake over and allow it to cool completely.

Step 11. To make the whipped cream frosting, place heavy cream with vanilla sugar in the bowl of a stand mixer fitted with a whisk attachment and beat until stiff peaks form. Refrigerate.

Pro tip: Consult the sweetened whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 12. To make Kirsch syrup, pour water and sugar into a small saucepan and bring to a boil. Remove it from the heat once the sugar is fully dissolved, then add a few drops of Kirsch.

Step 13. To assemble the cake, use a serrated knife and cut the baked cake crosswise into 3 identical layers. If the top of the cake is domed, then the cake's surface is domed.

Step 14. Place the first cake layer on a cake board and, using a silicone or pastry brush, soak it with the kirsch-flavored syrup.

Pro tip: For a neat appearance, assemble the cake using a mousse cake mold with an acetate cake collar.

Step 15. Spread the first layer of the whipped cream. Place the drained cherries on the cream (photo 1), then spread more cream to cover them (set a few cherries aside for decoration).

Step 16. Cover with the second cake layer (photo 2) and soak with kirsch syrup. Cover with the whipped cream again.

Step 17. Arrange cherries on top, and spread the whipped cream again. Place the top biscuit layer and soak it with the syrup.

Step 18. Use a vegetable peeler to shave a chocolate bar, or make chocolate shards from melted chocolate (photo 3).

Step 19. Cover the surface and sides of the cake with the remaining whipped cream, and then with the chocolate shards over the cream.

Step 20. Decorate the top of the cake with several swirls of whipped cream using an open star tip (photo 4).

Step 21. Place a cherry on top of each swirl and sprinkle with more chocolate shards. Refrigerate the cake for 2 to 3 hours before serving.

Expert Tips

1. To make Kirsch yourself, use a cherry brandy essence (0.65 fl. oz. (20 ml). Pour the whole bottle's content with 1-¼ cups (280 g) granulated sugar into an empty 33 fl. oz. (one-liter) glass bottle. Add 26 fl. oz. (770 ml) neutral vodka, shake very well until the sugar dissolves completely, and use.
2. Drain maraschino cherries well using a paper towel.
3. Make-ahead option: Bake the sponge cake the day before, cover it with plastic wrap, and refrigerate overnight. The next day, finish the cake.

Recipe variations

• Black Forest cake with alcohol: the cake is authentically made with alcohol, a cherry brandy, Kirsch. It cannot legally be sold under the Schwarzwälder Kirschtorte name in Germany if the liquor is not used in making the cake.

• Black Forest cake without alcohol: This version is widely used in the United States to make the cake kid-friendly.

• Black Forest cake with cherry filling: For the most authentic flavor, make a homemade filling from pitted sour cherries (Morello or Amarena) simmered with sugar and a little cornstarch until thick, then stir in a splash of Kirsch. The tart cherries balance the sweet cream far better than sweet cherries. You can also use cherry pie filling or cherry compote in a pinch.

• White Forest cake, a fresh take on the traditional German dessert, with dark chocolate swapped for white.

• Sliced almonds on the sides: for a traditional German finish, press toasted sliced almonds around the sides of the cake before adding the chocolate shavings on top.

• Almond sponge: replace 2 to 3 tablespoons of the flour with ground almonds and add ½ teaspoon almond extract to the batter for a nuttier, moister cake, a common touch in traditional German versions.

• Mascarpone whipped cream: fold 4 ounces (115 g) of mascarpone into the heavy cream before whipping. It stabilizes the frosting so the cake holds its shape longer and slices cleanly.

Storing & freezing

Store Black Forest cake under a cake dome in the refrigerator for 2 to 3 days. It is not recommended to freeze the assembled Black Forest cake, as it contains whipped cream. However, you can wrap the sponge cake in plastic and freeze it for 3 months.

Recipe FAQ

Why is it called Black Forest cake?
The Black Forest cake takes its name from the Black Forest (Schwarzwald) mountain range in southwest Germany, or from the Schwarzwälder Kirsch(Wasser) cherry liquor popular in that region.

What is Black Forest cake called in German?
In German, it is called Schwarzwälder Kirschtorte, which means Black Forest cherry cake. It is sometimes written as Schwarzwald cake or spelled Schwarzwalder Kirschtorte.

When is National Black Forest Cake Day?
National Black Forest Cake Day is celebrated on March 28 in the United States, a good excuse to bake this classic German cake.

Does Black Forest cake have alcohol?
Authentic German Black Forest cake gets its flavor from Kirsch, a cherry alcohol that legally defines its authenticity in Germany. In the United States, alcohol-free versions are common.

Can you make Black Forest cake without alcohol?
Yes. Replace the Kirsch with cherry juice, or make a simple sugar syrup to soak the cake. This also makes it kid-friendly.

What can I use instead of Kirsch in Black Forest cake?
If Kirsch is unavailable, substitute it with fruit brandy or rum. To serve the cake to children, use fruit juice instead.

Can you make Black Forest cake with a chocolate cake mix?
Authentic Black Forest cake is made from scratch, but you can bake the sponge from a chocolate cake mix when short on time for a quicker, simplified version.

Can Black Forest cake be frozen?
Freezing the assembled cake is not recommended because of the whipped cream. You can freeze the plain sponge, wrapped in plastic, for up to 3 months.

Is it safe to eat Black Forest cake during pregnancy?
Black Forest cake is safe during pregnancy. The baked sponge poses no risk from its eggs. For the frosting, use pasteurized whipping cream and skip the alcohol during assembly.

What kind of cherries are used in authentic Black Forest cake?
Traditional Schwarzwälder Kirschtorte uses sour Morello cherries (Sauerkirschen), often preserved in syrup or as Amarena cherries. Their tartness offsets the sweetness of the whipped cream and chocolate. Maraschino cherries are a common substitute in the United States.

Do you put almonds in Black Forest cake?
Some bakers add ground almonds to the chocolate sponge for a moister crumb. Toasted sliced almonds are also sometimes pressed around the sides for extra texture and decoration, but the classic Black Forest cake is defined by its chocolate sponge, whipped cream, cherries, Kirsch, and chocolate shavings.

Love cakes? Try these next!

Here are more delicious cake recipes that await you. Give them a try now. Or browse all the cake recipes.

• Royal chocolate cake Trianon
• Concorde cake
• Italian almond cake
• French meringue cake Merveilleux

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on April 04, 2019. It has been has been updated and may differ from what was originally published. 

Quick Summary: French chocolate cake, also known as Parisian chocolate cake or Suzy cake (gâteau au chocolat Suzy), is a rich, moist single-layer cake made with just 5 ingredients: dark chocolate, butter, sugar, eggs, and flour. You cream the butter and sugar, beat in the eggs, fold in melted chocolate and flour, then bake at 355°F (180°C) for 25 to 30 minutes. It comes together in about an hour and serves 8.

What is French chocolate cake?

French chocolate cake is the English name for gâteau au chocolat, a family of rich, chocolate-forward cakes from France. Unlike lighter American layer cakes, these cakes are typically low, dense, and intensely chocolatey, made with a high proportion of chocolate and butter and little to no leavening.

This moist chocolate cake resembles French chocolate fondant cake, Moelleux au Chocolat, and slightly less moist Fondant au Chocolat.

The main difference is that a moelleux or fondant is built around a soft, melting center, while French chocolate cake bakes evenly into a dense, uniformly fudgy crumb from edge to edge. It also uses a touch of flour, so it holds its shape better than a true flourless fondant while staying just as rich.

What is Suzy cake?

Suzy cake (gâteau Suzy) is a rich French chocolate cake named after Suzy Palatin, a cookbook author and friend of pastry chef Pierre Hermé. Its full French name is gâteau au chocolat Suzy, and it is made with just a few basic ingredients: dark chocolate, butter, sugar, eggs, and flour.

What sets it apart is its texture. The cake bakes with a soft, almost fudgy center and a thin, crackly top, so it tastes like a cross between a chocolate cake and a fondant. Because there is no leavening or fancy technique involved, it stays flat and dense, which is exactly what gives Suzy cake its signature moist crumb.

Parisian chef Pierre Hermé, who popularized the recipe, describes it as "the best chocolate cake in the world" and "extraordinarily good and very simple to make."

Why you'll love this recipe

Here is why this French chocolate cake is worth making:

• Just 5 ingredients: dark chocolate, butter, sugar, eggs, and flour are all you need.

• A famous recipe: the celebrated Suzy cake, which Pierre Hermé called the best chocolate cake in the world.

• Rich and moist: the small amount of flour gives it a soft, almost fondant-like texture.

• Quick to make: the cake comes together in about an hour, easy enough for a weeknight.

• Naturally elegant: a simple, unfrosted French cake that looks and tastes impressive with almost no effort.

Equipment

Here are the main tools you need to make this French chocolate cake:

• 9-inch (23 cm) pie pan or springform pan (a fluted tart pan or glass-bottom springform also works)
• Parchment paper to line the base for easy removal
• An electric hand mixer or a stand mixer for creaming the butter and sugar
• Microwave or double boiler to melt the chocolate
• Silicone spatula for folding and smoothing the batter
• A wire rack for cooling the cake

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Dark chocolate: Use top-quality dark chocolate with 70% cacao (not chocolate chips). Avoid Dutch dark chocolate and other dark chocolate brands that contain trans fat, milk, artificial flavorings, and high amounts of sugar. Also, avoid chocolate chips, which contain stabilizers and do not melt as smoothly as a chopped baking bar.

• Butter: Opt for unsalted butter, softened at room temperature.

• Sugar: Use granulated white or caster sugar.

• Eggs: Use large eggs at room temperature.

• Flour: Stick to all-purpose flour.

How to make French chocolate cake

Step 1. Preheat the oven to 355°F (180°C). Butter a 9-inch (23-cm) pie pan, cover the bottom with parchment paper, butter the paper, and set aside (photo 1).

Step 2. Melt chocolate in the microwave or over a double boiler, set aside, and let it cool. The chocolate should be slightly warm to the touch.

Step 3. In a mixing bowl, cream butter with sugar using an electric or stand mixer until creamy and the sugar is fully incorporated.  (photo 2).

Step 4. Add eggs (at room temperature) one at a time, beating for about 1 minute each. The mixture will become granular, which is all right (photo 3).

Step 5. Reduce the speed to the minimum, pour the cooled, melted chocolate into the egg mixture, and mix until incorporated. 

Step 6. Keep the same low speed, add flour to the chocolate mixture, and mix until it disappears from the dough, but do not overmix. (photo 4)

Step 7. Pour batter into the prepared baking pan, smooth the top with a rubber spatula (photo 5), and bake in the preheated oven for about 25 to 30 minutes (photo 6).

Pro tip: It may happen that the top of the cake will become cracked, and the cake will not look cooked entirely in the center, which is all right.

Step 8. Check the cake's readiness: when you insert a knife into the center of the cake, some stained dough and moist crumbs will appear on the blade.

Step 9. Remove the cake from the oven, place it (still in the cake tin) on a wire rack, and let it cool.

Step 10. Once the cake has cooled to room temperature, refrigerate it for 1 to 2 hours to facilitate removal.

Step 11. Turn the cake over, remove the parchment paper, and place the cake on a plate. Let the cake come to room temperature before cutting and serving.

Expert Tips

1. Use high-quality dark chocolate, 70% cacao.
2. To facilitate removing the cake, bake it in a 9-inch (23-cm) springform pan. The best pans are fluted tart pans or glass-bottom springform pans. You can also use your favorite pan and precut circle cake pan liners.
3. Cut the cake, wiping the knife off before each cut.

How to serve it

Serve the cake to your taste: at room temperature or completely cold. If you plan to serve it cold, leave it in the refrigerator for a few hours. However, remember to bring it to room temperature one hour before serving.

Serve it on its own, drizzle it with chocolate sauce, or accompany it with sugar-free whipped cream or ice cream.

Storing & freezing

Store your chocolate cake at room temperature for two or three days. Keep it out of sunlight and cover it with a clean tea towel, like bread.

You can freeze it well wrapped in plastic wrap, then in aluminum foil, for up to two months.

Recipe FAQ

What is French chocolate cake called?
French chocolate cake is called gâteau au chocolat. This particular version is known as Suzy cake, or gâteau au chocolat Suzy, and is sometimes called Parisian chocolate cake.

What is Suzy cake?
Suzy cake is a rich, moist French chocolate cake created by Suzy Palatin, a friend of pastry chef Pierre Hermé, who called it the best chocolate cake in the world. It uses only 5 ingredients.

Who created gateau Suzy?
Gateau Suzy was created by Suzy Palatin and popularized by the Parisian pastry chef Pierre Hermé.

Is French chocolate cake the same as fondant au chocolat?
They are similar but not identical. This cake is close to moelleux au chocolat and fondant au chocolat, though it holds its shape as a sliceable cake rather than a molten dessert.

Can you freeze French chocolate cake?
Yes. Wrap it well in plastic wrap, then aluminum foil, and freeze it for up to 2 months.

How do you unmold this chocolate cake?
Because it is made with little flour, the cake is fragile. Line the buttered pan with precut parchment circles before baking, then chill the cake for 1 to 2 hours to help it release cleanly.

Why is my Suzy cake dense?
A dense, fudgy texture is normal and intended. Suzy cake has no baking powder or baking soda, so it does not rise like a sponge cake. If it feels heavy or wet in the middle, it likely needs a few more minutes in the oven, but keep the center slightly soft for the best result.

Love French chocolate desserts! Try these next!

• Moelleux au Chocolat
• Royal Chocolate Cake Trianon
• French Chocolate Fondant Cake
• Chocolate Ganache Cake
• Chocolate Charlotte Cake

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from the original recipe for Le gâteau mi-cuit au chocolat de Suzy Palatin from https://perleensucre.com/. It was initially published on February 24, 2019. The recipe has been revised to include improved content and photos.