Oil sponge cake is a butter-free, light, and moist sponge, perfect for those with food allergies and sensitivities. With the flavorful olive oil, it is full of delicious flavor, texture, and taste. What's more? It is easy to make with only 5 ingredients!

This oil sponge cake or no butter sponge cake is a new and exciting way to serve your guests. It is spongy, light, and airy inside, with a beautiful flavor of olive oil. It doesn't overwhelm the taste buds but still leaves them willing more.

[feast_advanced_jump_to]

Olive oil isn't restricted only to salads. With its distinct flavor and amazing taste, it is used to make cakes, muffins, and other baked goodies.

And if you prefer not to have any butter, cream, or yogurt in your diet, discover the secret to baking a deliciously moist cake using oil instead of butter.

But if you are looking for simple oil- and butter-free sponge cake, try my favorite - Italian sponge cake.

Oil sponge cake recipe

• This light, fluffy cake is one of those oil cakes with no baking powder, so it relies on the eggs for rising.

• Olive oil creates a truly sensational cake with a soft and moist texture and unforgettable flavor.

• This easy oil sponge cake recipe is a basic recipe; for example, it is ideal if you want to make a layered cake.

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 whip the eggs with sugar over a bain-marie/water bath to prepare the mixture to incorporate the 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 sugar or caster sugar to make the recipe.

• Olive oil fixes the aromas, brings moisture and softness to the cake, and prolongs its shelf life. You can replace extra virgin olive oil with sunflower oil, vegetable oil, rapeseed oil, etc.

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).

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 in 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 the bain-marie/water bath and heat the mixture to 104°F (40°C) or warm to the touch, constantly whisking.

Step 5. Remove the bowl from the water bath. Fit your stand mixer with a whisk attachment.

Step 6. Beat the egg mixture for 5 minutes at high speed and 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, going from the center to the edge, with gentle folding motions.

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 fluffy texture of the cake, it is essential to beat plenty of air into the mix.
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 taking it out of 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

It is a basic cake recipe with oil that is classic and traditional. Does it need any variations?

• Use a traditional whipped cream and lemon curd or something more exotic like strawberries dipped in chocolate sauce.

• Give your cake an extra special touch by adding some flavor with this simple recipe. Mix 1 teaspoon of vanilla extract to make an oil-based vanilla cake.

• Flavor the cake batter with orange or lemon zest to make the dessert more interesting. If you are looking for a boozy cake, add in some alcohol, for example, dark rum.

• Replace 1 oz. (30 g) of flour with cocoa powder to get the best possible results when making a chocolate version of the oil cake.

A simple little change like this can really make all kinds of differences in taste and texture.

Storing and 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 oil sponge cake? Yes, you can. To freeze your cake, make sure that the cake is cooled completely. Then, cover it with double plastic wrap and aluminum foil.

Place it in the freezer at -13 degrees F/-25 degrees C and store it under this condition for up to 3 months. 

To thaw the sponge cake, bring it to room temperature for a couple of hours or in the fridge 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

Why my cake is too dense

Reason: A dense cake is often caused by excessive liquid, excessive sugar, or insufficient leavening agent.

How to prevent it: You should correctly measure the ingredients using a kitchen scale or other measuring tools. Also, make sure to use fresh leavening agents (if required) and check the oven temperature.

Why my cake has holes

Reason: The holes in a cake are often caused by over-beating the cake batter.

How to prevent it: Use whichever mixing method is called for in the recipe. If it requires using a hand whisk, avoid electric or stand mixers because they can result in over-beating the batter. Ensure all ingredients are at room temperature so you get maximum results when combining them together.

Why my cake is dry

Reason: The cake is usually dry due to the wrong measurement of ingredients or overbaking the cake. 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 my cake is hard

Reason: The hard cake results from over-beating the batter or using the wrong type of flour.

How to prevent it: Using suitable flour is the key to making the desired texture of the cake. It is also essential to follow the order of the ingredients and mix the batter using the proper method and the time required.

Why my cake is 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 my cake is sinking in the middle

Reason: Cake sinking in the middle is usually due to underbaking it, using too much leavening agent, or if you open up your oven while baking.

How to prevent it: The first thing you want is the correct oven temperature and baking time. Check the cake's doneness by using a toothpick or a cake tester.

Measurements of the leavening agents should also be accurate; don't replace the baking powder with baking soda and vice versa. And one more baking rule is never to open the oven door during baking time.

Recipe FAQ

Love sponge cakes? Try these next!

Looking for the best sponge cake recipe? Check out the website for more delicious options.

• Genoise Sponge Cake
• Sponge Apple 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!

Print

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.

This easy and quick apple sponge cake has just the right amount of sweetness, soft and fluffy cake texture, and unbelievable flavors. There is nothing more satisfying than a cheap, tasty, and easy apple cake.

So, if you try it, I guarantee you will fall in love with this simple recipe. The cake will become your go-to dessert to enjoy at any time.

With the hectic schedules and busy times with children, cooking, especially baking, is not really an option for many people nowadays. But baking this cake, even on weekdays, is a real thing!

[feast_advanced_jump_to]

The batter requires very little work - it takes only a few minutes for me from start to finish.

All this means that this quick treat always finds its place on the top list of my favorite desserts.

What is apple sponge cake?

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

This sponge apple cake slightly resembles the Russian apple cake Sharlotka (Polish Szarlotka is another apple dessert), but there is some uniqueness about this particular recipe.

The cake has an entirely different ratio between its sponge and apples. It is more like a sponge cake with apples than an apple cake.

Apple sponge cake recipe

• This easy apple cake recipe is very quick to make. It only has a few basic ingredients and requires 10 minutes of hands-on time.

• The cake has an exciting and creative design unlike any other. The apple slices are strategically placed on top of the sponge to be beautifully hidden beneath the sponge after baking. As a result, the cake is easy to slice when you get around apples.

• The sponge apple cake is a perfect pairing for any occasion and can be enjoyed year-round.

• There is nothing to be more satisfying than an apple dessert for kids. This cake will please any child.

Ingredients

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

• Eggs: Use large eggs to make the recipe. Separate the egg whites from 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 to make the cake.

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

• Salt: A pinch of salt is necessary to enhance the flavors of the cake.

• 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 best works 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.

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 baking powder and 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 three batches and beat until stiff and glossy (photo 1). 

Step 4. Reduce the speed of the hand mixer and mix egg yolks, oil, and sifted dry ingredients into the mixture (photo 2). Mix to combine the ingredients; 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 ½ cm) slices.

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

Step 7. Bake the cake for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean (photo 4).

Step 8. Take the cake out of the oven and rest it 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.

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

Expert Tips

1. It is a personal preference to peel apples or to 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 based on a sponge cake recipe with added apples. If you aren't a fan of the classic, there are new things to try and see how they turn out.

• Apples: Experiment with a different variety of apples and a sliced or grated apple. 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 some vanilla extract, lemon juice or zest, or a pinch of cinnamon to your cake batter for an additional flavor.

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

How to serve it

Dust your apple sponge cake with powdered or cinnamon sugar. Just mix ground cinnamon with confectioners' sugar (aka icing sugar) and sprinkle some on top for an extra special treat.

Serve the cake alone or with vanilla custard, sugar-free whipped cream, creme fraiche, lemon curd, or vanilla ice cream.

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 film and aluminum foil for up to 3 months. Thaw overnight in the fridge or the countertop for a couple of hours.

Recipe FAQ

Love apple recipes? Try these next!

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

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!

Print

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.

Kinder Paradiso cake or torta Kinder Paradiso is a must-have for any dessert lover. It has an unbeatable combination of flavors that will leave you willing more.

The soft and fluffy sponge cake base makes it easy on your taste buds, while the milk cream takes care of sweet cravings in all parts.

This cake is a delicious version of the popular Kinder Paradiso snack by the Ferrero brand.

Interestingly, another Ferrero snack - Kinder Pingui® - was also upgraded with a delicious twist on the original - Kinder Pingui Cake.

Torta Kinder Paradiso (also known as Kinder Paradise cake) is a result of a marriage between two recipes. One is to create Torta Paradiso and another for milk cream (crema al latte in Italian).

Italian milk cake has an extremely delicate texture that resembles the softness of Kinder Paradiso.

It just melts in your mouth with honey vanilla flavor while being another piece of heaven.

The cake is shaped round, but feel free to give a try to a rectangular-shaped cake.

[feast_advanced_jump_to]

Why you should try this recipe

Kinder Paradiso cake is an elegant choice for your next event. It can be used for a lavish birthday party or buffet.

Made with simple ingredients, it will be sure to impress anyone who tastes this delicious treat.

Also, the cake is perfect on its own for breakfast or as an afternoon snack with a glass of milk.

Ingredients

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

All the cake ingredients must be at room temperature.

Butter: unsalted butter brings the butter taste and flavor to the sponge. Use high-top 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 an elegant, rich flavor to your cake.

Eggs: use large eggs to make the recipe. 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, but you can replace it with 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 modifies the flavor of the cake and increases the color of the crust.

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

Sweetened condensed milk: brings sweetness and delicate flavor to the cream.

If you don't have it at home, you can make it yourself 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.

How to make Kinder Paradiso cake

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

Use the freshly-made lemon zest to add an extra layer of lemon flavor to the cake batter, or omit this ingredient.

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

Then turn it out of the mold and place it on a cutting board lined with parchment paper.

Let the cake rest for 10-15 minutes, and turn the cake back on a flat surface with parchment.

This step will ensure the perfect flat cake on top. Finally, let the cake cool down completely (it takes about 2 hours).

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.

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 (it usually takes about 2 minutes).

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

Gently place another layer disc of Paradise cake over the cream. Sprinkle the surface of the cake with plenty of powdered sugar.

Refrigerate the cake for 10 minutes at a minimum, better for 2 hours.

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

Recipe variations

This "classic" Kinder Paradiso cake is a simple yet sophisticated dessert.

You can use Margherita or Italian Paradise cake as the base, then add some flavorful fillings to make it your own.

If you feel like your cake needs a little extra something, consider converting it into an unforgettable chocolate experience.

Just replace three tablespoons of potato starch with cocoa powder and add some chocolate chips for that perfect flavor.

With the Kinder Paradiso cake recipe, you can even make a three-layer cake unparalleled in its taste.

All you need is to increase the amount of all the ingredients by 1.5 or use a recipe for Italian sponge cake - pan di Spana.

To give your cake an extra burst of lemon flavor, add lemon (or orange) zest to the batter.

So, what else? Do you know that the cake can be filled with your favorite custard instead of the rich milk cream?

Jam and fruit are great, but you can do so much more with your dessert.

Why not try to top it with chocolate whipped cream or Nutella? Or take it one step further by using chocolate ganache on top of the cake for an extra tasty treat.

But sometimes the best thing you can do is keep things simple, and this Italian cake is not an exception.

Give your cake a generous dusting of confectioners' sugar, and maybe even use some stencils to make it really stand out.

Storing and 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.

Expert tips

1. 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 up the cream and assemble the dessert.
2. Place a mixer's bowl in the freezer for about an hour. It helps to whip the cream.
3. To make the cake's edges neat, assemble the cake in an adjustable cake ring lined with an acetate cake collar.
4. Make the cake in a round or rectangular mold or even make it as a giant snack to be cut into slices. To re-calculate ingredients, use this simple cake pan converter.
5. Clean the knife's blade between each cut to avoid "dirtying" the sponge layers and get a more thorough job.

Frequently asked question

Love easy cakes? Try these next!

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!

Print

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.

If you look for an easy and delicious recipe to make at home, look no further than this traditional Italian Paradise Cake or Torta Paradiso. It is made with simple ingredients and has the perfect pillowy-soft texture - so fluffy that it is also called Heaven Cake.

Isn't it that the simplest things are often the best? So if you haven't tried a piece of heaven - Italian Paradise cake - yet, you should.

The cake of Lombard origin was probably invented by an herbalist monk of the monastery and sanctuary of Certosa di Pavia in Italia.

Later, in 1878, the Pavia pastry chef Enrico Vigoni recreated the cake recipe at the invitation of the Marquis Cusani Visconti.

The name was attributed to it by a noblewoman who, after tasting it, defined it as the "cake of paradise."

It became an iconic symbol for the city of Pavia that is now enjoyed all over Italy and beyond.

Torta Paradiso (other names Torta Del Paraiso and Torta Paraiso) even won a prize in Rome in 1888 and had great success at the 1906 Milan International Exhibition.

But the original recipe, nevertheless, is jealously protected by the Pasticceria Vigoni of Pavia: make sure you stop by if nearby.

Interestingly, in the past and even now, the traditional cake is often made without the help of an electric mixer, only with a wooden spoon or spatula.

But it seems like quite some work to incorporate air into the batter and give the cake lightness.

So if you want something easy-to-go, use an electric or stand mixer over the manual method.

[feast_advanced_jump_to]

Why you should try this recipe

Torta Paradiso and Torta Margherita are Italian classics, so if you want to try a traditional Italian torta (aka Italian cake), here it goes.

The cake resembles quatre quarts or"four quarters," a classic French cake made with the proportions between the ingredients.

Again, if you love a sponge cake, you will fall in love with this traditional recipe, which is rich, tasty, and delicious.

The cake's fluffy and melt-in-your-mouth texture and divine taste are unique. You hardly need any decoration apart from the powdered sugar on top.

This cake is perfect for a sweet breakfast or a simple snack served with milk or juice.

Nothing will ever beat a slice of paradise enjoyed with a cup of tea or coffee in the afternoon or evening.

What's more? If you want to replace the classic light sponge cake in your birthday celebration, this Torta Paradiso recipe works as a beautiful basis for other cakes.

Sliced and filled with cream, the cake makes a beautiful cake perfect for buffets and parties. 

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 butter to make the cake. It is one of the essential ingredients in this recipe, so choose the European-style butter with high-fat content.

Also, bring it to the counter for 1 to 2 hours to soften it. It should be soft but not melted.

The authentic Paradise cake recipe calls for butter, but there is a place for an exception. You can substitute butter for oil: for 100 g butter, use 80 g of oil.

Sugar: use granulated sugar as the original recipe calls for. You can replace it with store-bought powdered sugar that contains some percentage of starch or homemade icing sugar.

Eggs: the recipe calls for large eggs that should be at room temperature. Beat them lightly with a fork before adding to the batter.

The recipe below uses whole eggs to make the cake; it is the same as the original recipe.

Many recipes call for egg yolks (from 2 to 12) and some egg whites; others use a combination of the yolks and whole eggs.

Flour: the authentic Italian recipe is made with Italian 00 flour, but replace it with all-purpose flour if you cannot find it.

Starch: Torta Paradiso calls for potato starch, which is different from Maizena (corn starch). It gives this cake a tender and delicate touch. 

Lemon: make fresh lemon zest from untreated lemon for the best lemon scent and taste. Use a zester grater to facilitate this step.

Vanilla bean: vanilla flavor is essential in the recipe, so use the most fragrant Madagascar vanilla beans.

Baking powder: this leavening agent is optional, but if you want to give your cake more rise, add ½ teaspoon of baking powder.

The original cake recipe doesn't use baking powder, but, according to Mrs. Pinella from the Vigoni pastry shop, they put "a leavening agent," which is not yeast.

Salt: a pinch of salt enhances the flavor of the cake.

How to make Torta Paradiso

Preheat the oven to 355 degrees F/180 degrees F. Butter and flour an 8-inch/20 cm cake pan and line the bottom with a parchment paper round.

Beat eggs (at room temperature) with a fork lightly and set aside.

Using a flour sifter, sift flour, salt, and baking powder (if used) two times in a medium bowl.

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.

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

Reduce the speed to low and continue whisking. Add the eggs mixture one tablespoon at a time when the last spoonful has been incorporated perfectly. Continue in the same way until the eggs are used up.

Remove the mixer's bowl from the mixer and start adding the sifted flour mixture a little at a time (1 tablespoon), incorporating it with large movements using a rubber spatula.

Wait for the flour to be absorbed entirely; then add the next spoon. Continue until the dry ingredients are mixed into a creamy mixture.

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

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

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

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

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

Let the cake cool down completely on a wire rack (it takes up to an hour). Sprinkle generously with powdered sugar.

Recipe variations

The Torta Paradiso is a light and airy cake that has been known for its versatility.

It is usually made with 4 main ingredients: flour, sugar, eggs, and butter and scented with lemon zest.

But there are other variations in flavor combinations that people also enjoy.

If you want to celebrate, add one tablespoon of lemon juice, Grand Marnier, Limoncello, or other citrus liqueur into the batter.

The cake is perfect with simple powdered sugar on top. But there are countless possibilities when you want a little something extra: from creams and custards to fruit fillings and fresh berries.

Sliced in half and filled with whipped cream, chocolate cream, jam, Italian custard, or Nutella, the cake becomes a perfect treat to celebrate any occasion.

A perfect birthday cake won't be complete without simple yet elegant arrangements of fresh fruit and mint leaves on top.

Filling it with a rich milk cream (crema al latte in Italian) upgrades the Paradise cake to Kinder Paradiso cake, which replicates a bestseller, and a delicious Kinder snack.

Finally, to make a chocolate version of the cake, replace ⅓ cup or 40 g of flour with cocoa powder.

Storing and freezing

The Paradise sponge cake is best served on the day of baking, but it remains soft, fragrant, and tasty for a couple of days.

Store it under a bell jar, or glass dome cake stand at room temperature. If the cake is made with cream, refrigerate it for two days maximum.

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

To thaw, bring it to the fridge overnight or the counter for a few hours.

Expert tips

1. It is essential to use ingredients at room temperature.
2. Don't decrease the time necessary to whip the batter at each step.
3. Add eggs and flour mixtures one spoon 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.

Frequently asked questions

Love Italian desserts? Try these next!

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!

Print

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.

This French yogurt cake - gâteau au yaourt - is so fluffy, moist, and full of flavors. Made with pantry staples, it's the easiest, no-measure cake. It's lovely as an afternoon snack and a delicious dessert for any occasion.

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.

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

[feast_advanced_jump_to]

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

You may find recipes for cake au yogurt or cake de yogurt, which means French yogurt cake: they just mix up English words and French "au" or "de."

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

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. Also, read how to make a cake moist.

• 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 creme fraiche (crème fraîche) to the batter. You can use sheep's or goat's milk yogurt, too. In fact, even buttermilk or sour cream works for this recipe. 

• 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, or vergeoise sugar to bring 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. The use of mild olive oil is the best choice due to its intense fluffy power. The worst option would be using rapeseed oil since it loses most 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 a little tangy touch to the cake. You can replace it with orange or grapefruit zest.

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 it as a measurer.

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 the dry ingredients and vanilla sugar into the yogurt mixture and gently mix just 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 until golden brown for 30 to 40 minutes (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 stand mixer: only mix the ingredients 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 serving it, 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 - 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 according to what you want or have in stock.

• 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 once the oil has been incorporated and gently combine.

• Flavors: Add a teaspoon 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 batter 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 light and dark batter in a checkerboard pattern into 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 yogurt cake: Slice it into two layers horizontally and garnish it 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. Just pour the batter halfway up into buttered muffin cavities, add one tablespoon of Nutella and chopped unsalted peanuts into each, then cover with the rest of the batter. Bake for 25 minutes.

Storing and freezing

The yogurt cake tastes better the next day. A little waiting lets the cake be enriched with 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 a couple of days only.

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

To defrost, bring the cake to the fridge overnight or 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 to make the yogurt cake. It considers the capacity of a 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

Love easy cakes? Try these next!

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!

Print

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.

Madeleine cake (gâteau Madeleine in French) is a light, fluffy, and sharing version of the traditional madeleines. This delicious dessert is made in just 45 minutes using simple pantry ingredients - no special madeleine pan required.

The taste of freshly baked, homemade madeleines is still the perfect way to end any meal or have a snack.

They are so light and fluffy that you will never want another kind again once madeleines hit your taste buds.

You will be hooked after one bite and maybe even start making your own, too - just like me many years ago.

And I hope you will discover my guide on making your own French pastries at home.

Often, the process of making the best madeleines can be a little daunting.

They require special equipment - a madeleine pan - to get their traditional shell shape, and you have to chill the batter to obtain the cakes' signature hump.

Even though they are super delicious, most people only make madeleine cakes (sometimes called madeleine cookies) on special occasions because of these extra steps.

But baking madeleines doesn't have to be hard. What if I offer you to make an XL Madeleine cake?

This cake called gâteau Madeleine in French tastes just like a madeleine but is much easier to make and doesn't require any special equipment. You can even skip the chilling step.

You need to mix the ingredients in a bowl and pour them into a cake pan and bake. It is ready in just 45 minutes.

Do you remember how a French writer Marcel Proust described his experience with madeleines in his book "A Remembrance Of Things Past"? He would probably be delighted with a slice of the Madeleine cake too...

This cake is perfect for anyone who loves madeleines and wants an easy way to enjoy them more often. The best part is you can make this little gem yourself!

[feast_advanced_jump_to]

Why you should try this recipe

With this easy-to-follow recipe, you can enjoy your favorite cake any time you want without all the hassle.

The cake will make the perfect accompaniment to your cup of tea and is great for last-minute guests.

Plus, this great recipe is versatile, so you can change it up however you like and create your own XL Madeleine cake.

For more ideas on how to vary the cake's taste and flavor, read on madeleine flavors.

Ingredients

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

Also, read Madeleine Ingredients.

Eggs: the recipe calls for large eggs at room temperature. Make sure to 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: the best and the most neutral oil in baking is grapeseed oil. If you don't mind the oil scent and taste, use olive oil or other oil of your choice.

Lemon juice: freshly squeezed lemon juice (use a citrus squeezer) enhances the citrus flavor of the cake.

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).

How to make Madeleine cake

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

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

To make the batter, in a large mixing bowl, whisk eggs and brown sugar at high speed with an electric or stand mixer fitted with the whisk attachment for about 5 minutes.

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

Add dry ingredients and gently smooth the mixture with a rubber spatula.

Pour the batter into the prepared cake pan and bake in the hot oven for 30 minutes.

Check the cake's doneness with a toothpick or a sharp knife: the cake is ready if they come out clean.

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

Recipe variations

Like classic French madeleines, Madeleine cake has many different variations to offer.

For instance, you can simply dust your cake with confectioners' sugar once baked and cooled down.

Or you can add semi-sweet chocolate chips into your batter if desired to create your own unique flavor combo.

Although cake Madeleine is typically made with a hint of lemon, you can replace it with orange or any other citrus flavor of your choice.

You can also sprinkle toppings such as chopped nuts (pistachios, almonds, pecans, etc.) on the surface of the batter and bake to give the cake some crunchiness during consumption.

Or you make your cake with a beautiful vanilla flavor: add scraped seeds of the vanilla bean, vanilla extract, and replace brown sugar with granulated.

Finally, you can even upgrade this cake into an adult treat by adding dark rum to the madeleine batter.

What else? You can play with cake pans: from 8-inch/20 cm round cake pan and charlotte mold to honeycomb pan and 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 butter while honeycomb pan - 10 cups and fluted cake mold - 6 cups. So, the bake time should be adjusted accordingly.

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

Storing and feezing

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 degrees F/-25 degrees C for up to three months.

Also, read How to Store and Freeze Madeleines.

Expert tips

1. Whisk the egg and sugar mixture for a long time, not less than 5 minutes, to aerate the preparation.
2. Make sure to cool down the melted butter.

Frequently asked question

Love madeleine recipes? Try these next!

Have you heard of the deliciously rich, pillowy madeleines that are a favorite among Parisians?

If so, then this best madeleine recipe might be just what your inner cravings need.

Follow all the steps and photographed instructions for authentic French butter cakes to make these delectable treats at home.

Or even change it up and try your hand with a twist on an old classic.

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!

Print

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.

Indulge in this deliciously decadent Cipriani vanilla meringue cake or simply Cipriani cake. Made with a soft Italian sponge, pillowy vanilla cream, and topped with a light sweet meringue, this is guaranteed to impress you and your guests.

What could be more lovely than a cake topped with fluffy meringue? This one is pretty top.

It is an impressive-looking layer cake with a simple name and an inspiration from classic Cipriani meringue cake.

[feast_advanced_jump_to]

The top layer is covered with sweet meringue, while in between each section, you will find soft sponge layers with vanilla whipped cream to match.

When you bite into your first piece of this sweet treat, it feels like biting into the air - literally.

This vanilla sponge meringue cake is amazingly delicious. All you want is to eat it with a spoon. It is a must-make for anyone who wants to make something special for their family and friends.

Why you should try this recipe

• This vanilla meringue cake is prepared with simple ingredients carried by grocery stores. It is made with the readers' favorite sponge cake with meringue topping.

• The Cipriani meringue cake is always a crowd-pleasing treat. It is light and sweet, perfect for any occasion, weather 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 recipe for Pan di Spagna 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 of a real vanilla bean makes a difference in the flavor of the cake. 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. Separate the egg whites from the yolks using an egg separator while the eggs are chilled. To make the French meringue frosting, use ONLY pasteurized eggs. Salmonella is generally found in egg yolks, but egg whites are not considered safe. Therefore, eggs must be pasteurized to be safe to eat.

Alternatively, you can make Italian meringue instead of French meringue.

• 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.

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 the meringue by 0.3 to 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 of cake. Omit the vanilla cream. Spread the lemon curd over the first cake layer and top with the second one. Then cover the cake with the meringue and brown it with a kitchen torch.

How to make vanilla meringue cake

Follow the sponge cake recipe to make an 8-inch/20 cm sponge cake.

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 crossways.

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

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

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

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

Pour the hot milk into the egg mixture while continuing 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.

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!).

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

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

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

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

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

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.

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

Cover the entire cake (the top and sides) with the 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).

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

Pro tip: If making it ahead of time, 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 sponge cake one day in advance, cover it with plastic wrap, and refrigerate. The next day, slice the sponge into layers and finish the cake.

Storing and 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 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

Love meringues? Try these next!

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!

Print

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.

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. 

If you are looking for a sweet treat to complete your entertaining menu, there is no better dessert option than this simple fruit flan.

It is a delicious dessert that will be the talk of your next event. You can serve it at an upcoming birthday party or baby shower and impress everyone there with your baking skills.

[feast_advanced_jump_to]

And what's an extra touch that sure makes the dessert a showstopper? The authentic German fruit flan is covered with a fruit cake glaze called Tortenguss to fix the fruits and make them shine.

Fruit flan closely resembles a popular German strawberry cake or Erdbeerboden, made with a Genoise cake base, vanilla pudding, and seasonal fresh strawberries.

What's fruit flan?

Fruit flan is a traditional German dessert made with a fruit base, smooth custard, and fresh fruits covered with a sweet glaze.

In German, it is called Obsttorte (fruit cake in English) or Obstboden, meaning "fruit ground, "froot floor," or "fruit base."

Fruit flan vs. fruit tart

Also known as Obsttorte, fruit flan shares similarities with a fancy fruit tart rather than a fruit pizza, as it features a biscuit-like flan base and glazed fruit toppings.

The boden (base or floor in English) of the fruit flan and the tart shell are often filled with rich pastry cream (crème pâtissière in French) to prevent the dessert from soaking through the fruit's moisture.

However, the dessert bottom of the fruit flan is made of a sponge or shortcrust pastry base. It is baked in a specially-designed flan pan or flan tin to hold fresh, steamed, canned, or frozen fruit.

A fruit tart is usually made with a sweet pastry crust (aka pâte sucrée) baked in a tart pan with fluted sides and a flat bottom.

Both the fruit base and tart shell are decorated with concentric circles of whole or sliced fresh fruit to give the desserts a delicious look.

Fruit flan recipe

• Fruit flan is an exceptional dessert choice for gathering events. It serves a large audience, yielding approximately 12-14 servings.

• This fruit flan cake recipe is so easy to make that even a beginner baker can make it.

• Summer fruit flan is a must-make, but nothing prevents you from making such a dessert with canned or frozen fruit.

• Using your favorite fruits or sweet berries allows creating your own fruit flan. The possibilities are endless.

• Finally, if you want to try one of the best German desserts, the Obsttorte recipe is here.

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 one sachet of vanilla sugar.

• Salt enhances the flavors of the fruit base.

• 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 a store-bought Dr. Oetker vanilla pudding or make the vanilla pudding yourself.

• 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. Replace it with milk or white chocolate if desired.

• Fruits: Use fresh berries and seasonal fruit as the traditional filling for German flan. Also, you can use canned or even frozen fruits 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.

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 flour with baking powder in a mixing bowl and set aside.

Step 2. Preheat oven to 355 degrees/180 degrees 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 just to combine (photo 4).

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

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

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

Step 8. Melt dark chocolate in a double boiler (or water bath) and 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 pack of the instant vanilla pudding, but use the amount of ingredients provided in the recipe card below (photo 9).

Step 10. Pour it onto 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, slightly overlapping fruit slices. Start your design from the outside edge of the flan and work inward towards the center.

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

Step 13. Stir in the starch mixture and bring it 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 the canned peaches to make your own glaze (omit water and sugar in 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 frozen and 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. Assemble the dessert the next day. If you are short on time but need to make a quick dessert, keep the Obsttortenboden sponge cake on your hands. It is a pre-made fruit cake base made by the Schlünder company.

Recipe variations

There are plenty of Obsttorte recipes - from different cake bases to all kinds of fruits and their combinations.

• The classic Boden or flan base is biscuit. However, the base can be baked from shortcrust pastry or represent a delicious vanilla sponge flan base depending on your taste.  

• To bring some crunchiness, you can sprinkle the buttered fruit flan tin with bread crumbs, flour, or even flaked almonds.

• In summer, a simple fruit base with a variety of fruit (fresh strawberries, fresh blueberries, raspberries, pineapple, apricots, or peaches) tastes fantastic.

• Play with a themed-like flan choosing red fruit or tropical fruits, for example, pineapple, kiwi, or mango.

• Use the whole red berries or their slices: mound sliced strawberries like in this classic French strawberry tart, go with a flower pattern like in this peach tart, or make a pattern you desire.

• If the fresh fruits are out of season, use canned or even frozen fruit. Serve a slice of your fruit flan with a dollop of homemade whipped cream, and enjoy.

• In the end, use your favorite type of fruit to create your own fruit flan dessert. For example, go for only strawberries (the top choice) and make a strawberry flan or combine different fruits in a mixed fruit flan.

Storing and freezing

The assembled fruit flan is best served on the day of making. 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. On freezing, the chemical structure of both fruit glaze and berries changes, which will result 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, to thaw, bring it to the fridge overnight.

How to prevent the fruit base from soaking

How to keep fruit flan from getting soggy? Here are a few tricks.

• Chocolate works perfectly to protect the base from soaking. Use melted chocolate to brush the cooled base. Then let the chocolate set for 30 minutes.

• Alternatively, you can cover the cooled base with 2 to 3 tablespoons of jam (for example, strawberry jam).

• Also, you can sprinkle it with breadcrumbs, ground almonds, or other nuts. This layer will bind any leaking from the juicy fruit.

• Finally, make vanilla pudding (use store-bought vanilla pudding powder or make the pudding yourself) and spread a layer onto the cake bottom. It will also protect the fruit case from soaking.

To fix the fruit on top of the cake, use store-bought clear glaze (Tortenguss klar) or red sweet glaze (Tortenguss rot) or make it yourself (follow the clear glaze recipe in the recipe card).

You can always replace water and sugar in the glaze recipe with canned (drained from canned fruit) or fresh juice (white grape or apple juice). Or use red berries or grape juice to make a red glaze.

Another alternative is to use warmed apricot jam, apricot preserves, or other fruit jam/preserves. Just heat seedless jam or preserves in the microwave.

You can add a bit of water if it is too thick. Cool slightly and brush a thin layer of apricot glaze on the fruit. 

Recipe FAQ

Love fruit desserts? Try these next!

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!

Print

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.

This Black Forest cake is an authentic German cake - Schwarzwälder Kirschtorte - bursting with rich chocolate flavor, soaked with Kirsch, and decorated with juicy cherries and sweetened whipped cream. It is a stunning cake for any occasion, from a birthday or graduation to a wedding anniversary.

You should definitely treat yourself to the ultimate dessert experience with an authentic Black Forest cake. It is the perfect treat for grown-ups, thanks to the delicious addition of Kirsch.

But don't worry if you are serving it to the little ones. Let me tell you that you can swap it out with their favorite juice.

Here is the best Black Forest cake recipe, a classic treat when every bite brings you to the heart of the Black Forest region. And don't forget to try my iconic White Forest cake, inspired by the classic chocolate version.

What is Black Forest cake?

Black Forest cake is a multi-layered chocolate cake where rich chocolate cake layers are soaked with 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 Shwarzwald cake, originated in the Black Forest Region called 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 pastry chef Erwin Hildenbrand.

Interestingly, March 28 is National Black Forest Cake Day in America.

Black Forest cake recipe

• The Black Forest cake recipe is easy to make: it is made within 2 hours.

• It is an easy chocolate cake, just for chocolate lovers.

• This beautiful cake represents one of the most popular and traditional cakes in Germany.

• It is perfect for any occasion: a birthday party, a wedding celebration, an anniversary, etc.

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 two sachets of vanilla sugar. You can replace it with regular sugar as well.

• Cherries: Use maraschino cherries to make this cake all year round, or use 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 any fruit juice, for example, cherry juice, or just omit alcohol.

Recipe variations

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

• Black Forest cake without alcohol: This cake's version is widely used in the United States, also for making the cake kid-friendly.

• Black Forest cake with cherry filling: It is made with homemade cherry filling prepared with pitted, sweet, dark cherries cooked in heavy cherry syrup. Alternatively, you can use cherry pie filling or cherry compote.

• White Forest cake - a fresh take on the traditional German dessert with the swap from dark chocolate to white chocolate.

How to make Black Forest cake

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

Step 1. To make 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 flour with cocoa powder and place 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 or water bath and continue to whisk. Warm the egg mixture up to 104°F (40°C) or warm to 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 and gently mix with a rubber spatula. 

Step 7. Melt butter in the microwave at 20-30 seconds 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 and mix gently.

Step 9. Pour the cake batter into the prepared pan and bake 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 when the sugar is totally dissolved, and 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, even the cake's surface.

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) and spread more cream to cover the cherries (set a few cherries 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 out of the melted chocolate (photo 3).

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

Step 20. Decorate the top of 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 has completely dissolved, and use.
2. Drain maraschino cherries well using a paper towel.
3. Make-ahead option: Bake the sponge cake one day ahead, cover it with plastic wrap, and keep it in the fridge overnight. The next day, finish the cake.

Storing and freezing

Store Black Forest cake under a cake dome in the refrigerator for 2 to 3 days.

Can you freeze Black Forest cake? It is not recommended to freeze the assembled Black Forest cake since it is made with whipped cream. However, you can wrap the sponge cake in plastic and freeze it for 3 months.

Recipe FAQ

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!

Print

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. 

Parisian chocolate cake is authentic French chocolate cake, or gâteau au chocolat. Rich and decadent, this super moist 5 ingredient chocolate cake is made in one hour.

French chocolate cake recipe

This chocolate cake is the famous Suzy cake, created by Pierre Hermé's friend Suzy Palatin. It is known in French as gâteau au chocolat Suzy.

[feast_advanced_jump_to]

Parisian chef Pierre Hermé describes the cake as "the best chocolate cake in the world" and "extraordinarily good and very simple to make." You can indeed make it, even at 9 pm on a Friday, after a busy working week.

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

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.
• 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 a microwave or on top of 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 with an electric or stand mixer until the mixture is creamy and the sugar is perfectly amalgamated (photo 2).

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

Step 5. Reduce the speed to a minimum, pour the cooled melted chocolate into the egg mixture, and mix until it is 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 readiness of the cake: when you insert a knife in the center of the cake, some stained dough and moist crumbs will appear on the surface of 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 at room temperature, refrigerate it for 1 to 2 hours to facilitate the removal of the cake.

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

According to your taste, you can serve the cake 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 and freezing

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

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

Recipe FAQ

Love French chocolate desserts! Try these next!

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!

Print

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 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.