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A Delicious Lemon & Blueberry ‘Stack of Pancakes’ Pancake Cake made of Lemon Madeira Cake, Lemon Buttercream Frosting, and Homemade Blueberry Jam!
So the other day, (September 11th to be precise), you might be aware that I appeared on The Great British Bake Off’s Extra Slice episode four! I was so so so happy when it was all organised and I had a date of when I’d go to the filming, and it definitely did not disappoint. It was SO much fun!
As it was ‘Batter Week’ on Bake Off, everyone in the Bakers Area (and some of the other audience members) were asked to bring either a Batter themed bake, or something that was a good talking point for example. When I knew it was Batter week, I won’t lie… I was worried and slightly regretful of saying I’d be happy to go to this years ‘weird week’ on Bake Off, but soon that few disappeared.
I knew I wanted to do something that looked like it was made of Batter, but was actually cake. I’m 100% much more confident with baking cakes compared to anything Batter related, and that’s how the Pancake Cake was born.
I knew it had to be a Pancake Cake as a stack of Pancakes was the only thing I could really think of that people would look at… but as I’m not that great at making pancakes, and pancakes themselves aren’t much of a talking point, I knew a Cake disguised as a stack of Pancakes would be AMAZING.
I googled some cakes that looked like a stack of pancakes and there are quite a few out there now, but I managed to find Yolanda Gampp’s Tutorial video on how to make one.. so I was saved. It showed me how to make the cake look like a stack of pancakes, and that was literally a godsend for me.
Yolanda’s cakes are mind-blowing, and this one is definitely one of those. Mine looked slightly different as my cake size was different from the beginning, but I also wanted thinner ‘pancakes’ to make it look more homemade and natural (aka messy).
I used a delicious Madeira Cake that I’ve been using for a while now from James Martin from BBC Food, but I doubled it so I had a nice tall cake that I could decorate for something show stopping! Then I used a standard 1:2 Buttercream recipe with a touch of boiling water to soften it and some lemon extract, and a delicious Homemade Blueberry Jam. I did use a Sugar Syrup on the cake so that it would stay moist whilst it travelled and was slightly attacked by Fondant and it was delicious.
Honestly, the experience of going to The Great British Bake Off’s Extra Slice was amazing. The filming was so much fun! Seeing the episode in advance of everyone else made you feel cool as well, but to then be told I’m being sat right at the front of the studio, right in front of the celebrities table was SO COOL.
Also, when they told me they were going to taste my cake, and I had a microphone strapped to me, and it actually made the cut to the showing on BBC Two I couldn’t cope. I was SO happy that Monica, Ed, and Henning enjoyed eating the cake!! Genuinely, jumped up squealing!
The fact that my social media pages temporarily exploded was also amusing, but that’s just an added little bonus. Thank you to everyone for your lovely comments about the cake! Enjoy!
Lemon & Blueberry Pancake Cake!
- 350 g Unsalted Butter
- 350 g Caster Sugar
- 6 Large Eggs
- 475 g Self Raising Flour
- Zest of 2 Lemons
- 150 g Caster Sugar
- 150 ml Water
Lemon Buttercream Frosting
- 250 g Unsalted Butter
- 500 g Icing Sugar
- 2 tsp Lemon Extract
- 1 Jar Blueberry Jam
- Preheat your oven to 160C/140C Fan and line two 7″ (3″ deep) round cake tins in parchment paper, leave to the side.
- Beat the Butter and Sugar together for a couple of minutes until light and fluffy, add in the Eggs, Flour and Lemon Zest and beat for 5 minutes until smooth, light and creamy.
- Split the mixture between the two tins and bake in the oven for 1 hour and 20 minutes or until the cake skewer comes out clean from the middle of the cake. Check the cake after an hour to see how its doing!
- Once the cake is baked leave to cool in the tin for 10 minutes and then turn out onto a rack to cool.
- Whilst the cake is cooling, make the sugar syrup if using. In a pan add the sugar and water and heat gently until the sugar has dissolved. Let the syrup cool completely.
- Once the cakes and syrup are completely cool, split each cake in two and spoon over the syrup so each cake is moistened and delicious.
- To make the buttercream, beat the room temperature butter for a couple of minutes until smooth and light. Add in the icing sugar a half at a time, beating well each time. Add in the lemon extract and two tablespoons of boiling water and beat for 3-4 minutes until light and fluffy.
- Spread some of the buttercream onto the first layer of the cake, and spread some jam on top. Add on another layer of the cake and repeat until you reach the top layer. Once at the top layer, spread buttercream on the tops and sides of the cake to effectively seal the cake and it be delicious (Like you would for a crumb coat!)
- Follow Yolanda Gampp’s Tutorial for a Pancake Cake or leave as is for a delicious cake!
- For the Blueberry Jam I used my homemade jam – Any shop bought Jam will do but I love homemade jam – I based it on my Homemade Summer Berry Jam recipe, but made a quarter batch and just used blueberries!
- I used homemade Fondant when I made this, but any shop bought fondant would also work well. I’ll hopefully post a recipe for the homemade fondant soon!
- The Sugar Syrup for the cake isn’t necessary, but as its a Madeira the cake is naturally a bit heavier, and the syrup will help the cake stay moist when covering in fondant and it has to last a while!
- The cake will last for 3 days on its own, but once covered and sealed it’ll last for longer until cut!
Find my other Cake Recipes on my Recipes Page!
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