Baking with Elliott

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Cakes

Pumpkin Bread | Pumpkin Loaf Cake

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This Pumpkin Loaf Cake is a simple autumn bake that puts pumpkin and warm spices firmly at the centre. Pumpkin purée gives the loaf a soft, moist texture and its characteristic colour, while a generous amount of pumpkin spice brings warmth and depth without needing any additional toppings or decoration.

Light brown sugar complements the pumpkin particularly well, adding a subtle caramel note alongside the sweetness of the granulated sugar. Cinnamon and the other warming spices in the pumpkin spice mix give the loaf its distinctly seasonal flavour, while the oil helps keep the crumb tender and moist.

The result is an uncomplicated pumpkin cake with a soft crumb, plenty of spice and a rich autumnal flavour. Served simply by the slice, this Pumpkin Loaf Cake is an easy way to make the most of pumpkin during the cooler months and works particularly well when you want something straightforward but still full of flavour.

Anyway, lets get started, shall we?

 

Ingredients

Pumpkin Loaf Cake

  • 90ml whole milk
  • 1 tsp white vinegar
  • 120ml flavourless oil
  • 320g pumpkin purée
  • 120g light brown sugar
  • 115g granulated sugar
  • 280g self-raising flour
  • 2¼ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 2½ tsp pumpkin spice mix
  • ½ tsp salt

 

Method

Preheat your oven to 180°C/350°F and line a loaf tin with baking parchment.

Begin by combining the whole milk and white vinegar in a small jug. Give the mixture a quick stir, then set it aside while you prepare the remaining ingredients. This creates a simple buttermilk-style mixture to use in the cake batter.

Place the light brown sugar, granulated sugar, self-raising flour, baking powder, bicarbonate of soda, pumpkin spice mix and salt into a large mixing bowl. Mix everything together until the dry ingredients are evenly distributed.

Add the prepared milk mixture, flavourless oil and pumpkin purée to the dry ingredients. Mix until everything is thoroughly combined and you have a smooth, evenly coloured batter. The finished mixture should have a rich orange colour with visible flecks from the pumpkin and ground spices. Make sure to scrape around the sides and bottom of the bowl so that no pockets of dry ingredients remain.

Transfer the cake batter to the prepared loaf tin and gently level the surface, giving the tin a light jiggle if necessary to help the mixture settle evenly.

Place the loaf into the preheated oven and bake at 180°C/350°F for approximately 40–45 minutes, or until well risen and a cake tester or skewer inserted into the centre comes out clean.

Once baked, remove the loaf from the oven and allow it to cool completely.

Once cooled, slice the Pumpkin Loaf Cake into portions and serve.

Banana, Blueberry and Lemon Cake

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This Banana, Blueberry and Lemon Cake combines two soft layers of banana and lemon sponge with juicy blueberries running throughout, giving the cake a fresh, fruity character without losing the richness you expect from a banana-based bake. The banana adds moisture and natural sweetness, while the lemon lifts the flavour and the blueberries bring bursts of tartness that keep the cake balanced.

A smooth vanilla Swiss meringue buttercream sits between the layers and finishes the cake with a light, silky texture that contrasts nicely with the soft sponge. Dried blueberries and banana pieces add a simple decorative finish while also reinforcing the flavours inside the cake.

Anyway, lets get started, shall we?

Ingredients

For the Cake

  • 250g unsalted butter, softened to room temperature
  • 250g granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 250g plain flour
  • 1½ tsp baking powder
  • Zest of 1 large lemon
  • 100g blueberries
  • 3 large ripe bananas

For the Vanilla Swiss Meringue Buttercream

  • 100g egg whites
  • 225g granulated sugar
  • 315g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract

For the Decoration

  • Dried banana pieces
  • Dried blueberries

Method

Make the Banana, Blueberry and Lemon Cake

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line two 6-inch round cake tins with baking parchment and preheat your oven to 180°C/350°F.

Gather any equipment you will need, including a stand mixer or electric hand mixer, a large mixing bowl and a silicone spatula.

Place the softened butter, granulated sugar and lemon zest into a large mixing bowl.

Beat together until the mixture is well combined and has become noticeably lighter and fluffier in both colour and texture.

Add the eggs one at a time, beating well after each addition. Add the vanilla extract alongside the final egg and mix until fully incorporated.

Scrape down the sides and base of the bowl with a silicone spatula to make sure everything has been evenly mixed.

Mash the ripe bananas, then add them to the mixture and beat until fully incorporated.

In a separate bowl, combine the plain flour and baking powder.

Add the dry ingredients to the banana mixture and mix only until no visible streaks of flour remain. Take care not to overmix, as this can affect the final texture of the cake.

Add the blueberries and gently fold them through the batter using a silicone spatula, making sure they are evenly distributed.

Divide the cake batter evenly between the two prepared tins and smooth the surfaces.

Bake in the preheated oven for approximately 30–35 minutes, or until the cakes are well risen and a skewer inserted into the centre comes out clean.

Once baked, remove the cakes from the oven and allow them to cool in their tins briefly before transferring them to a wire rack.

Leave the cake layers to cool completely before assembling.

Make the Vanilla Swiss Meringue Buttercream

While the cakes are cooling, prepare the Swiss meringue buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer.

Set a clean, heatproof bowl over the saucepan, making sure the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Gradually add the softened butter, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and silky, add the vanilla extract and a pinch of salt.

Mix until evenly incorporated.

Assemble the Cake

Once the cake layers are completely cool, secure the first layer onto a serving plate or cake board with a small amount of buttercream.

Pipe a border of vanilla Swiss meringue buttercream around the outer edge of the sponge, then spread a generous layer of buttercream across the centre.

Place the second cake layer on top, making sure it sits as level as possible.

Pipe the remaining buttercream decoratively over the top of the cake. I like to use small rounds or soft swirls for a simple finish that still gives the cake a little height and texture.

Scatter the dried blueberries and banana pieces over the top.

Allow the finished cake to set slightly before slicing and serving.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Mango, Coconut and Lime Cake

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This Mango, Coconut and Lime Cake brings together three soft layers of coconut and lime sponge with a silky mango Swiss meringue buttercream and generous layers of mango curd. The creamy coconut and sweet mango give the cake a rounded tropical flavour, while fresh lime zest adds enough acidity and brightness to keep everything balanced.

The mango curd runs through both the filling and buttercream, giving the cake a distinct fruitiness without making it overly heavy. Finished with piped buttercream and a final swirl of mango curd across the top, it is a colourful, polished layer cake with fresh tropical flavours running throughout.

It makes an elegant celebration cake, while the combination of mango, coconut and lime keeps the overall flavour profile light, fresh and vibrant.

Anyway, lets get started, shall we?

 

Ingredients

For the Coconut and Lime Cake

  • 320g self-raising flour
  • 270g light brown sugar
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • Zest of 1 large lime
  • Pinch of salt
  • 350ml canned coconut milk
  • 15ml white vinegar
  • 1 tsp vanilla extract
  • 90ml vegetable oil

For the Mango Swiss Meringue Buttercream

  • 100g egg whites
  • 225g granulated sugar
  • 315g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract
  • 100–150g mango curd

For the Filling and Decoration

  • Mango curd, as needed

Method

Make the Coconut and Lime Cake Layers

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line three 6-inch round cake tins with baking parchment and preheat your oven to 180°C/350°F.

Gather any equipment you will need, including a large mixing bowl, whisk or stand mixer and silicone spatula.

Pour the coconut milk into a small bowl or jug and add the white vinegar. Mix briefly, then leave to stand for approximately 5–10 minutes while you prepare the remaining ingredients.

In a large mixing bowl, add the self-raising flour, light brown sugar, baking powder, bicarbonate of soda, lime zest and salt.

Mix until the dry ingredients are evenly combined, breaking up any larger clumps of brown sugar as you go.

Gradually add the coconut milk mixture, vegetable oil and vanilla extract, mixing between each addition.

Continue mixing only until the cake batter is smooth and no visible streaks of dry ingredients remain. Take care not to overmix, as this can affect the final texture of the sponge.

Scrape down the sides and base of the bowl thoroughly with a silicone spatula, paying particular attention to the bottom where pockets of unmixed ingredients can sometimes collect.

Divide the cake batter evenly between the three prepared tins and smooth the surfaces.

Bake in the preheated oven for approximately 25–30 minutes, or until the cakes are well risen and a skewer inserted into the centre comes out clean.

Once baked, remove the cakes from the oven and leave them to cool in their tins briefly before transferring them to a wire rack.

Allow the cake layers to cool completely before assembling.

Make the Mango Swiss Meringue Buttercream

While the cakes are cooling, prepare the Swiss meringue buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer.

Set a clean, heatproof bowl over the saucepan, making sure the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Gradually add the softened butter, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and silky, add the vanilla extract and a pinch of salt.

Add 100g of mango curd and mix until completely incorporated. Taste the buttercream and add up to an additional 50g if you would prefer a stronger mango flavour.

The finished buttercream should remain smooth and stable while carrying a clear but balanced mango flavour.

Assemble the Cake

Once the cake layers are completely cool, place the first sponge onto a serving plate, cake stand or cake board. Secure it with a small amount of buttercream if needed.

Pipe small rounds of mango buttercream around the outer edge of the sponge to create a border for the filling.

Spread a thin layer of buttercream across the centre, then spoon in a layer of mango curd, keeping it contained within the buttercream border.

Place the second cake layer on top and repeat with another border of buttercream and mango curd.

Finish with the final sponge layer, making sure the cake is sitting as level as possible.

Pipe the remaining mango Swiss meringue buttercream decoratively over the top of the cake.

Using a cranked palette knife, create a gentle swirl through the buttercream, then spoon a little mango curd into the swirl and follow the same pattern to create a contrasting mango finish.

Allow the cake to set slightly before slicing and serving.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Grapefruit and Mint Loaf Cake

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This Grapefruit and Mint Loaf Cake brings together sharp citrus, fresh herbs and a soft brown sugar sponge for a bake that feels bright, aromatic and a little unexpected. The grapefruit gives the loaf a clean, slightly bitter edge, while the mint adds freshness and keeps the overall flavour light and balanced.

Once baked, the cake is brushed generously with a grapefruit and mint drizzle, which adds extra moisture and reinforces the citrus flavour throughout the crumb. A smooth layer of vanilla Swiss meringue buttercream brings richness and contrast, while a swirl of grapefruit curd and a scattering of chopped mint finish the loaf with another fresh, zesty note.

The result is a loaf cake that feels polished enough for a special occasion but still simple enough to serve casually with tea or coffee.

Anyway, lets get started, shall we?

Ingredients

For the Cake

  • 320g self-raising flour
  • 270g light brown sugar
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • Zest of 1 large grapefruit
  • Pinch of salt
  • 350ml whole milk
  • 15ml white vinegar
  • 1 tsp vanilla extract
  • 90ml vegetable oil
  • 20g fresh mint, finely chopped

For the Grapefruit and Mint Drizzle

  • 100g fresh grapefruit juice
  • 100g granulated sugar
  • 10g fresh mint, finely chopped

 

For the Vanilla Swiss Meringue Buttercream

  • 100g egg whites
  • 225g granulated sugar
  • 315g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract

For the Decoration

  • Grapefruit curd
  • Fresh mint, finely chopped

Method

Make the Grapefruit and Mint Loaf Cake

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line a 2lb loaf tin with baking parchment and preheat your oven to 180°C/350°F.

Gather any equipment you will need, including a large mixing bowl, whisk and silicone spatula.

Pour the whole milk into a small bowl or jug and add the white vinegar. Mix briefly, then set aside for approximately 5–10 minutes. The mixture should begin to look slightly separated, which is exactly what you are looking for.

In a large mixing bowl, add the self-raising flour, light brown sugar, baking powder, bicarbonate of soda, grapefruit zest, salt and finely chopped mint.

Mix until the dry ingredients are evenly combined.

Add the prepared milk mixture, vegetable oil and vanilla extract.

Mix until the batter is smooth and no visible streaks of dry ingredients remain. Take care not to overmix, as this can affect the final texture of the cake.

Scrape down the sides and base of the bowl thoroughly with a silicone spatula to make sure everything has been evenly incorporated.

Transfer the batter into the prepared loaf tin and spread it into an even layer.

Bake in the preheated oven for approximately 45–50 minutes, or until the loaf is well risen and a skewer inserted into the centre comes out clean.

 

Make the Grapefruit and Mint Drizzle

While the cake is baking, prepare the drizzle.

Place the fresh grapefruit juice and granulated sugar into a small mixing bowl.

Whisk together until well combined.

Add the finely chopped mint and mix again until evenly distributed.

Set aside until the cake comes out of the oven.

 

Drizzle the Cake

As soon as the loaf is baked, remove it from the oven and leave it in the tin.

Using a skewer, poke small holes across the surface of the cake.

Generously brush or spoon the grapefruit and mint drizzle over the warm loaf, making sure it is distributed evenly across the surface.

Allow the drizzle to soak into the cake, then leave the loaf to cool completely before adding the buttercream.

 

Make the Vanilla Swiss Meringue Buttercream

While the cake is cooling, prepare the Swiss meringue buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer.

Set a clean, heatproof bowl over the saucepan, making sure the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Gradually add the softened butter, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and creamy, add the vanilla extract and a pinch of salt.

Mix until completely incorporated.

Decorate the Loaf Cake

Once the cake has cooled completely, spread the vanilla Swiss meringue buttercream generously over the top.

Use a cranked palette knife or the back of a spoon to smooth the buttercream or create soft swirls across the surface.

Spoon small amounts of grapefruit curd over the buttercream, then gently swirl it through using the tip of a palette knife or spoon.

Finish with a light scattering of freshly chopped mint.

Slice the loaf as thickly or thinly as you prefer and serve.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Peanut Butter Cake

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This Peanut Butter Cake combines three soft layers of brown sugar sponge with a smooth peanut butter Swiss meringue buttercream, creating a cake that is rich without becoming overly heavy.

The caramel-like depth of the brown sugar works particularly well with the roasted, slightly salty flavour of peanut butter, while the Swiss meringue buttercream keeps the finish light, silky and balanced.

The cake is filled and coated with the peanut butter buttercream, then finished with chopped peanuts for extra texture and a simple decorative contrast. It is an easy celebration cake with familiar flavours, but the Swiss meringue buttercream gives it a more polished finish than a traditional peanut butter frosting.

Anyway, lets get started, shall we?

Ingredients

For the Brown Sugar Cake

  • 320g self-raising flour
  • 270g light brown sugar
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • Pinch of salt
  • 350ml whole milk
  • 15ml white vinegar
  • 1 tsp vanilla extract
  • 90ml vegetable oil

 

For the Peanut Butter Swiss Meringue Buttercream

  • 100g egg whites
  • 225g granulated sugar
  • 315g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract
  • 100–150g peanut butter

For the Decoration

  • Peanuts, roughly chopped

Method

Make the Brown Sugar Cake

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line three 6-inch round cake tins with baking parchment and gather any equipment you may need, including a large mixing bowl, silicone spatula and whisk.

Preheat your oven to 180°C/350°F.

Start by making a quick homemade buttermilk. Pour the whole milk into a jug and add the white vinegar. Whisk briefly, then leave the mixture to stand for approximately 5–10 minutes. It should begin to look slightly separated or curdled, which is exactly what you are looking for.

While the buttermilk is resting, add the self-raising flour, light brown sugar, baking powder, bicarbonate of soda and salt to a large mixing bowl.

Mix until evenly combined, breaking up any larger clumps of brown sugar as you go.

Add the prepared buttermilk, followed by the vegetable oil and vanilla extract.

Mix until the batter is smooth and no visible streaks of dry ingredients remain. Take care not to overmix, as this can affect the final texture of the sponge.

Scrape down the sides and base of the bowl with a silicone spatula to make sure everything has been evenly incorporated.

Divide the cake batter evenly between the three prepared tins and smooth the surfaces.

Bake in the preheated oven for approximately 25–30 minutes, or until the cakes are well risen and a skewer inserted into the centre comes out clean.

Once baked, remove the cakes from the oven and leave them to cool in their tins briefly before transferring them to a wire rack. Allow the cake layers to cool completely before assembling.

Make the Peanut Butter Swiss Meringue Buttercream

While the cakes are cooling, prepare the buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer. Set a clean, heatproof bowl over the saucepan, making sure the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Begin adding the softened butter gradually, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and silky, add the vanilla extract and a pinch of salt.

Add 100g of peanut butter and mix until completely combined. Taste the buttercream and add more peanut butter, up to 150g in total, if you would like a stronger flavour.

The finished buttercream should be smooth, light and creamy, with enough peanut butter flavour to come through without overwhelming the brown sugar sponge.

Assemble the Cake

Once the cake layers are completely cool, place the first sponge onto a serving plate, cake stand or board. Secure it with a small amount of buttercream if needed.

Spread or pipe a generous layer of peanut butter Swiss meringue buttercream over the surface.

Place the second cake layer on top and repeat with another layer of buttercream.

Finish with the final sponge layer, making sure the cake sits as level as possible.

Cover the top and sides of the cake with the remaining buttercream.

Smooth the surface with a cake scraper or palette knife, or leave a little more texture if you prefer a softer, rustic finish. I like to use a cranked palette knife to create subtle movement through the buttercream around the sides of the cake.

Decorate the Cake

Press some of the chopped peanuts around the bottom edge of the cake to create a simple border and add a little extra texture.

Pipe small rounds or swirls of buttercream around the top edge of the cake, then finish each one with a scattering of chopped peanuts.

Chill the cake until needed to help the buttercream firm up slightly.

When you are ready to serve, allow the cake to sit at room temperature briefly before slicing. Cut into as many portions as you prefer and enjoy.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Coconut and Mango Mousse Cake

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This Coconut and Mango Mousse Cake combines three soft coconut cake layers with a light, silky mango bavarois, creating a dessert that feels both fresh and indulgent. The gentle sweetness of the coconut works particularly well with the bright, tropical flavour of mango, while the mousse-style filling keeps the overall cake light and elegant.

A smooth layer of white chocolate ganache adds a little extra richness without overpowering the fruit, and dried rose petals bring a delicate decorative finish and a subtle contrast of colour. With its clean layers and soft set filling, this is a refined celebration cake that showcases tropical flavours in a polished but approachable way.

Anyway, lets get started, shall we?

 

Ingredients

For the Coconut Cake

  • 115g unsalted butter, softened to room temperature
  • 350g granulated sugar
  • 3 eggs
  • ½ tsp vanilla extract
  • 1 tsp coconut emulsion
  • 350g plain flour
  • 4 tsp baking powder
  • 300ml buttermilk

For the Mango Bavarois

  • 4 gelatine sheets
  • 58g egg yolks
  • 35g granulated sugar
  • 170ml whole milk
  • 190ml mango purée
  • 190ml double cream

For the White Chocolate Ganache

  • 90g white chocolate, finely chopped
  • 30ml double cream

For the Decoration

  • Dried rose petals, mainly for colour

Method

Make the Coconut Cake Layers

Before beginning the recipe, prepare your workspace and accurately weigh all of your ingredients. Line three 6-inch round cake tins with baking parchment and preheat your oven to 180°C/350°F.

If you only have two 6-inch tins, the cake layers can be baked in batches. Gather any equipment you will need, including a stand mixer or electric hand mixer, mixing bowls, a whisk and a silicone spatula.

Place the softened butter and granulated sugar into a large mixing bowl. Beat together until the mixture is well combined, slightly lighter in colour and fluffy in texture.

Add the eggs one at a time, mixing well after each addition.

Once all of the eggs have been incorporated, add the vanilla extract and coconut emulsion, then mix again until evenly combined.

The mixture may appear slightly looser at this stage, which is completely normal.

Scrape down the sides and base of the bowl with a silicone spatula to make sure all of the ingredients are fully incorporated.

In a separate bowl, whisk together the plain flour and baking powder.

Add the dry ingredients and buttermilk to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Add the flour mixture in three additions and the buttermilk in two.

Mix only until the batter is smooth and no visible streaks of flour remain, taking care not to overmix.

Divide the cake batter evenly between the prepared tins and smooth the surfaces with a spatula.

Bake in the preheated oven for approximately 20–25 minutes, or until the cakes are well risen and a skewer inserted into the centre comes out clean.

Allow the cakes to cool in their tins for around 10 minutes before carefully transferring them to a wire rack to cool completely.

Make the Mango Bavarois

The mango bavarois is a softly set, mousse-style filling made with mango purée, custard and lightly whipped cream.

Begin by placing the gelatine sheets into a bowl of cold water. Leave them to soak for approximately 5–10 minutes, or until completely softened.

Pour the whole milk into a saucepan and heat gently, stirring occasionally, until steaming but not boiling.

Meanwhile, place the egg yolks and granulated sugar into a mixing bowl. Whisk together until the mixture becomes slightly paler and thicker.

Gradually pour approximately one-third of the hot milk over the egg yolk mixture, whisking continuously. This gently raises the temperature of the eggs and helps prevent them from scrambling.

Slowly add the remaining milk, continuing to whisk until fully combined.

Pour the mixture back into the saucepan and return it to a low heat.

Stir continuously with a silicone spatula until the custard thickens slightly and coats the back of a spoon.

Do not allow the custard to exceed 84°C/183°F, as this may cause the egg yolks to overcook.

Remove the saucepan from the heat.

Lift the softened gelatine from the water and gently squeeze out any excess liquid. Add it to the warm custard and stir until completely dissolved.

Pass the custard through a fine sieve into a clean bowl to remove any lumps and ensure the bavarois has a smooth finish.

Allow the custard to cool slightly before adding the mango purée. Stir until smooth and evenly combined.

Leave the mango mixture to cool until it begins to thicken slightly but has not yet started to set. It should be close to room temperature before you add the whipped cream.

In a separate bowl, lightly whip the double cream until it reaches soft peaks. The cream should hold its shape gently while remaining soft enough to fold easily into the mango mixture.

Add a small amount of the whipped cream to the mango mixture and fold it through to loosen the consistency.

Gently fold in the remaining whipped cream in two additions until the bavarois is light, smooth and evenly coloured.

Take care not to overmix, as this can knock too much air from the mixture.

Assemble the Cake

Use a deep-sided 6-inch cake tin or adjustable cake ring to assemble the cake. Line the sides with acetate for the cleanest finish. Baking parchment can also be used if acetate is unavailable.

If necessary, level the tops of the cooled cake layers with a serrated knife so that they sit evenly.

Place the first coconut cake layer into the base of the prepared tin or cake ring.

Pour approximately half of the mango bavarois over the cake and carefully spread it into an even layer, making sure it reaches right to the edges.

Place the second cake layer on top and press down very gently.

Pour over the remaining mango bavarois and smooth it into an even layer.

Finish with the final coconut cake layer, pressing down carefully so that the cake sits level without forcing the bavarois out around the edges.

Transfer the assembled cake to the refrigerator and leave it to chill until the bavarois has completely set.

This will take several hours, although leaving the cake overnight will provide the firmest set and the cleanest finish.

Make the White Chocolate Ganache

Once the cake has fully set, prepare the white chocolate ganache.

Place the finely chopped white chocolate and double cream into a heatproof bowl.

Heat gently in the microwave in short intervals, stirring thoroughly after each one, until the chocolate has completely melted and the ganache is smooth and glossy.

Alternatively, warm the double cream in a small saucepan until steaming but not boiling. Pour it over the chopped white chocolate and leave it to stand for one minute before stirring until smooth.

Allow the ganache to cool and thicken slightly before using.

It should be spreadable but not so warm or fluid that it runs excessively or begins to soften the mango bavarois.

Decorate the Cake

Carefully remove the chilled cake from the tin or cake ring, then gently peel away the acetate or baking parchment.

Spread or swirl the white chocolate ganache over the top of the cake, allowing it to reach the edges while leaving the sides exposed to showcase the coconut cake and mango mousse layers.

Finish by scattering dried rose petals around the outer edge of the cake.

Return the cake to the refrigerator briefly to allow the ganache to firm up before slicing and serving.

For the neatest portions, use a sharp knife warmed under hot water. Dry the blade thoroughly before cutting and wipe it clean between each slice.

Keep the cake refrigerated and allow individual portions to stand at room temperature for a few minutes before serving.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Peach, Rosemary and Brown Sugar Cake

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This Peach, Rosemary and Brown Sugar Cake is a simple, seasonal bake built around soft brown sugar sponge, softly stewed peaches and a generous layer of freshly whipped cream. The brown sugar gives the cake a deeper caramel-like sweetness, while the peaches bring freshness and a gentle acidity that keeps the overall flavour balanced.

Fresh rosemary adds a subtle herbal note that works particularly well with the fruit and brown sugar, giving the cake a little more depth without overwhelming it. Finished with softly whipped cream and spoonfuls of stewed peaches, it is an easy cake to serve casually with friends and family while still feeling a little more considered than a standard traybake.

Anyway, lets get started, shall we?

 

Ingredients

For the Cake

  • 320g self-raising flour
  • 270g light brown sugar
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • Pinch of salt
  • 350ml whole milk
  • 15ml white vinegar
  • 1 tsp vanilla extract
  • 90ml vegetable oil
  • 20g fresh rosemary, finely chopped

For the Stewed Peaches

  • 300g fresh peaches, cut into wedges
  • 100g light brown sugar
  • 10g fresh rosemary, finely chopped*
  • 1 tsp vanilla extract
  • Ground cinnamon, optional

For the Whipped Cream

  • 300ml double cream.
  • 75g icing sugar.

    1 tsp vanilla extract.

 

Method

Before starting the recipe, take a few minutes to prepare everything you need. Weigh out all of your ingredients, line a 9-inch square cake tin with baking parchment and gather any equipment, including a large mixing bowl and silicone spatula.

Preheat your oven to 180°C/350°F.

Make the Cake

Start by making a quick homemade buttermilk.

Pour the whole milk into a jug and add the white vinegar. Whisk briefly, then leave the mixture to stand for approximately 5–10 minutes. It should begin to look slightly separated or curdled, which is exactly what you are looking for.

While the milk mixture is standing, add the self-raising flour, light brown sugar, baking powder, bicarbonate of soda, salt and finely chopped rosemary to a large mixing bowl.

Mix until evenly combined, breaking up any larger clumps of brown sugar as you go.

Add the prepared buttermilk, vegetable oil and vanilla extract.

Mix until the batter is smooth and no visible streaks of dry ingredients remain. Take care not to overmix, as this can affect the final texture of the cake.

Scrape down the sides and base of the bowl with a silicone spatula to make sure everything has been evenly incorporated.

Transfer the cake batter into the prepared tin and spread it into an even layer.

Bake in the preheated oven for approximately 25–30 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean.

Once baked, remove the cake from the oven and leave it to cool completely before decorating.

Make the Stewed Peaches

While the cake is baking and cooling, prepare the peach topping.

Place the peach wedges, light brown sugar, vanilla extract and chopped thyme into a saucepan. Add a small pinch of ground cinnamon at this stage if you are using it.

Set the saucepan over a medium heat and cook gently, stirring regularly.

As the peaches cook, they should begin to soften and release their juices while the sugar forms a light syrup around them.

Continue cooking until the peaches are tender and the liquid has reduced slightly, creating a softly stewed consistency rather than a completely broken-down compote.

Remove from the heat and allow the peaches to cool completely before using.

Make the Whipped Cream

Once both the cake and peaches are completely cool, prepare the whipped cream.

Place the double cream, icing sugar and vanilla extract into a large mixing bowl.

Whisk on a medium-high speed until the cream reaches stiff peaks and is firm enough to hold its shape. Take care not to overwhip it.

Assemble the Cake

Place the cooled cake onto your serving plate or board.

Spoon the whipped cream generously over the surface of the cake and spread it out using a palette knife or the back of a spoon. You can pipe the cream if you prefer a more structured finish, although I like the softer look of simply dolloping and spreading it across the top.

Spoon the cooled stewed peaches evenly over the whipped cream, distributing the fruit and syrup across the surface.

Cut the cake into as many portions as you prefer and serve.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Tirna’s Chocolate Brownie Cake

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This Chocolate Brownie Cake is unapologetically rich, combining four dense, fudgy brownie layers with a smooth milk and dark chocolate ganache filling and coating.

The contrast between the dense brownie, silky ganache and crisp chocolate decorations gives the cake plenty of texture, while a glossy chocolate drip and chopped Ferrero Rocher add a polished finish.

I originally made this cake for a friend from work who was leaving  (miss you, Tirna!) and it is exactly the sort of bake that works well when you want something indulgent and celebratory.

Anyway, lets get started, shall we?

 

Ingredients

For the Brownie Layers

  • 420g butter, melted
  • 130g cocoa powder
  • 680g granulated sugar
  • 6 eggs
  • 300g plain flour
  • 400g chocolate, either chips or roughly chopped bars – I used a mixture of white, milk and dark chocolate.

 

For the Chocolate Ganache

  • 515ml double cream
  • 290g dark chocolate chips
  • 230g milk chocolate chips
  • 85g unsalted butter, at room temperature

For the Chocolate Drip

  • 50g dark chocolate
  • 50g double cream

For the Decoration

  • Chocolate sprinkles, optional
  • Ferrero Rocher chocolates, roughly chopped
  • Edible glitter, optional

Method

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line four 6-inch round cake tins with baking parchment and preheat your oven to 180°C/350°F. Gather any equipment you will need, including a large mixing bowl, whisk and silicone spatula.

Make the Brownie Layers

Pour the melted butter into a large mixing bowl and add the cocoa powder. Whisk together until completely smooth and evenly combined.

Add the granulated sugar and whisk again until fully incorporated. Scrape down the sides and base of the bowl with a silicone spatula to make sure no pockets of cocoa or sugar remain.

Add the eggs and whisk until they are fully incorporated. As the eggs are mixed in, the brownie batter should become noticeably smoother and glossier.

Add the plain flour and chocolate pieces. Using a silicone spatula, gently fold everything together until no visible streaks of flour remain and the chocolate is evenly distributed. Avoid overmixing once the flour has been added, as this will help retain the dense, fudgy texture of the brownies.

Divide the batter evenly between the four prepared tins and spread it into level layers.

Bake in the preheated oven for approximately 30-35 minutes. The brownies should be set around the edges while remaining slightly softer through the centre.

Once baked, remove the tins from the oven and leave the brownie layers to cool completely before attempting to assemble the cake.

Make the Chocolate Ganache

While the brownies are baking and cooling, prepare the ganache.

Place the double cream, milk chocolate and dark chocolate into a large heatproof bowl. Microwave in bursts of approximately 60–90 seconds, stirring thoroughly between each one, until the chocolate has completely melted and the mixture is smooth and glossy.

While the ganache is still warm, add the room-temperature butter and stir until fully incorporated.

Place the ganache into the fridge and allow it to firm up completely.

Once chilled, you may find the ganache is too firm to spread straight away. If needed, microwave it in 30-second intervals, stirring well between each one, until it reaches a smooth, spreadable and pipeable consistency. It should be soft enough to work with while still being firm enough to hold its shape.

In warmer weather, the ganache may naturally soften at room temperature, so you may not need to warm it at all.

Assemble the Cake

Place your serving plate, cake stand or cake board onto your work surface and spread a small amount of ganache in the centre. This acts as a little glue and helps prevent the cake from moving while you work.

Place the first brownie layer on top and press it down gently to secure it in place.

Spread a generous, even layer of chocolate ganache over the brownie, then place the second layer on top. Repeat with the remaining brownie layers and ganache until all four layers have been stacked.

Cover the top and sides of the cake with a generous layer of ganache.

Using a cake scraper or palette knife, smooth the ganache around the sides and across the top as evenly as possible. You may need to go over certain areas several times to achieve a neat finish.

Make the Chocolate Drip

Place the dark chocolate and double cream into a heatproof bowl.

Microwave for around 60-90 seconds, then stir until the chocolate has completely melted and the ganache is smooth and glossy. If necessary, return it to the microwave briefly until completely melted.

Allow the drip to cool slightly before transferring it to a piping bag.

Pipe the chocolate around the top edge of the cake, allowing individual drips to fall down the sides at varying lengths. Once the edge is complete, spread any remaining chocolate across the top if desired.

Decorate the Cake

Press or sprinkle an irregular border of chocolate sprinkles around the bottom edge of the cake. This adds a little extra texture while also giving the finished cake a more decorative appearance.

Arrange the roughly chopped Ferrero Rocher chocolates around the outer edge of the top of the cake.

If using edible glitter, add a light spray over the finished cake for a subtle shimmer.

Chill the cake briefly until the chocolate drip and ganache have firmed up slightly, then bring it closer to room temperature before serving for the best texture.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Banana, Coconut and Lime Loaf Cake

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This banana, coconut and lime loaf cake takes the richness of a classic banana loaf and gives it a fresher, more tropical finish with coconut and lime.

The ripe banana keeps the sponge soft and moist, while the coconut adds a subtle creaminess and the lime brings enough sharpness to balance the sweetness.

Finished with a smooth vanilla Swiss meringue buttercream and a little fresh lime zest, it is a simple but polished loaf cake with plenty of flavour and texture.

Anyway, let’s get started, shall we?

 

Ingredients

For the Cake

  • 90ml canned coconut milk
  • 1½ tsp white vinegar
  • 135ml vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp coconut emulsion
  • 200g granulated sugar
  • 285g self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • Zest of 1 large lime
  • 3–4 large ripe bananas

For the Swiss Meringue Buttercream

  • 100g egg whites
  • 225g granulated sugar
  • 315g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract

To Finish

  • Fresh lime zest

Method

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line a 2lb loaf tin with baking parchment and preheat your oven to 180°C/350°F. Gather any equipment you will need, including a stand mixer or large mixing bowl and a silicone spatula.

Pour the coconut milk into a small bowl or jug and add the white vinegar. Mix briefly, then set aside while you prepare the remaining ingredients.

Add the self-raising flour, granulated sugar, bicarbonate of soda, salt and lime zest to the bowl of a stand mixer. Mix briefly to distribute the dry ingredients evenly.

Gradually add the vegetable oil, coconut milk mixture, vanilla extract and coconut emulsion, mixing between each addition. At this stage, the batter will be relatively thick, which is completely normal.

Mash the ripe bananas, then add them to the mixture. Continue mixing until evenly incorporated. As the banana works into the batter, the consistency will loosen and begin to resemble a more traditional banana bread mixture.

Scrape down the sides and base of the bowl thoroughly with a silicone spatula, paying particular attention to the bottom and outer edges where pockets of unmixed ingredients can sometimes collect. Mix briefly once more to ensure the batter is completely even.

Transfer the cake batter into the prepared loaf tin and spread it into an even layer.

Bake in the preheated oven for approximately 45–50 minutes, or until the loaf is well risen and a skewer inserted into the centre comes out clean.

Once baked, remove the loaf from the oven and allow it to cool in the tin briefly before transferring it to a wire rack. Leave the cake to cool completely before adding the buttercream.

Make the Swiss Meringue Buttercream

While the cake is cooling, prepare the Swiss meringue buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer. Set a clean, heatproof bowl over the saucepan, making sure the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Gradually add the softened butter, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and creamy, add the vanilla extract and a pinch of salt. Mix until evenly incorporated.

Decorate the Loaf Cake

Once the banana, coconut and lime loaf cake is completely cool, spoon the Swiss meringue buttercream over the top.

Spread the buttercream across the surface using a cranked palette knife or the back of a spoon. You can keep the finish smooth and neat or create a little more texture, depending on the look you prefer.

Finish with a generous grating of fresh lime zest to bring a little extra colour and citrus aroma to the cake.

Slice into generous portions and, if you like, serve with a fresh lime wedge alongside.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Lemon and raspberry cake

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This lemon and raspberry cake brings together three soft layers of lemon and vanilla sponge with a generous filling of homemade raspberry curd, creating a balance of bright citrus, sweet berries and rich vanilla. The lemon keeps the sponge fresh and fragrant, while the raspberry curd adds a sharper fruitiness that cuts through the sweetness beautifully.

 

The cake is coated in a smooth vanilla and raspberry Swiss meringue buttercream, which gives a lighter, silkier finish than a traditional buttercream while still providing enough structure for layering and decorating. A scattering of sprinkles adds a simple, colourful finish without taking away from the flavours at the centre of the cake.

It is a particularly good choice for birthdays, celebrations or any occasion that calls for a classic layer cake with a fresher, fruit-forward flavour profile.

Anyway, lets get started, shall we?

Ingredients

For the Lemon and Vanilla Cake

  • 115g unsalted butter, softened to room temperature
  • 350g granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 350g plain flour
  • 4 tsp baking powder
  • 300ml buttermilk
  • Zest of 1 large lemon

 

For the Vanilla and Raspberry Swiss Meringue Buttercream

  • 200g egg whites
  • 450g granulated sugar
  • 630g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract
  • 100g raspberry curd

 

For the Filling and Decoration

  • Raspberry curd, as needed
  • Sprinkles of your choice
  • Edible glitter, optional

 

Method

Before beginning the recipe, prepare your workspace and accurately weigh all of your ingredients. Line three 6-inch round cake tins with baking parchment and preheat your oven to 180°C/350°F.

If you only have two 6-inch tins, the cake layers can be baked in batches. Gather any equipment you will need, including a stand mixer or electric hand mixer, mixing bowls, a whisk and a silicone spatula.

Make the Lemon and Vanilla Cakes

Place the softened butter and granulated sugar into a large mixing bowl. Beat together until thoroughly combined and the mixture has become noticeably lighter and fluffier.

Add the eggs one at a time, mixing well after each addition. Once all of the eggs have been incorporated, add the vanilla extract and lemon zest, then mix again until evenly distributed. The mixture may appear slightly looser at this stage, which is completely normal.

Scrape down the sides and base of the bowl with a silicone spatula to make sure everything is evenly incorporated.

In a separate bowl, whisk together the plain flour and baking powder.

Add the dry ingredients and buttermilk to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Add the flour mixture in three additions and the buttermilk in two, mixing briefly between each addition.

Continue mixing only until the cake batter is smooth and no visible streaks of flour remain. Take care not to overmix, as this can affect the final texture of the sponge.

Divide the cake batter evenly between the three prepared tins and smooth the surfaces with a cranked palette knife or the back of a spoon.

Bake in the preheated oven for approximately 25–30 minutes, or until the cakes are well risen and a skewer inserted into the centre comes out clean.

Once baked, allow the cakes to cool in their tins briefly before transferring them to a wire rack to cool completely.

Make the Vanilla and Raspberry Swiss Meringue Buttercream

While the cakes are cooling, prepare the Swiss meringue buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer. Set a clean, heatproof bowl over the saucepan, making sure that the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Begin adding the softened butter gradually, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and silky, add the vanilla extract and a pinch of salt.

Finally, add the raspberry curd and mix until evenly incorporated. The finished buttercream should be smooth, creamy and lightly flavoured with raspberry while still retaining the richness of the vanilla.

Assemble the Cake

Once the cake layers are completely cool, secure the first layer onto a serving plate or cake board with a small amount of buttercream.

Pipe a ring of buttercream around the outer edge of the sponge to create a barrier for the filling. Spread a thin layer of buttercream across the centre, then spoon in a layer of raspberry curd, keeping it contained within the buttercream border.

Place the second cake layer on top and repeat the process with the buttercream and raspberry curd.

Finish with the final sponge layer, making sure the cake is sitting as level as possible.

Cover the top and sides of the cake with the remaining Swiss meringue buttercream. Smooth the surface with a cake scraper or palette knife, or leave a little more texture if you prefer a softer, rustic finish. I like to use a cranked palette knife to create subtle movement through the buttercream around the sides of the cake.

Finish the cake with decorative piping, sprinkles and, if you like, a light touch of edible glitter.

Allow the finished cake to set slightly before slicing and serving.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.