Bakewell Cake!

*This post may contain affiliate links. Please see my disclosure for more details!*

A Two-Layer Bakewell Cake with Almond Sponges, Cherry Jam, Almond Buttercream Frosting and more!

If you have never experienced something ‘bakewell’ flavoured, then you are missing out. Bakewell anything is just so tasty, and I am completely in love with it. My Bakewell Blondies are one of my favourite recipes on my blog, and you all seem to adore them too. 

I have some older bakewell recipes on my blog, such as my Bakewell Cupcakes, and my Bakewell Cheesecake, but it’s been a while since I posted something like this. The most similar thing, if you wanted something stuffed with fruit is my Berry Bakewell Cake!

Bakewell is typically almond, with cherry – or raspberry/strawberry etc depending on what you fancy. For this cake, I decided to make a two layer cake (Sorry three layer lovers) as it was for my friends birthday, and they didn’t want a massive cake. 

I used a standard Victoria sponge style recipe, but with the addition of ground almonds. I tried substituting some of the flour for ground almonds, completely substituting and so on – but just the addition worked far better in my opinion. So much almond goodness. 

The cake mix looks different obviously because of the ground almonds, but it’s still lovely and thick and perfect. It bakes slightly more solid than a Victoria sponge, but you will forgive that because of the delicious texture that is created after the almonds. 

Because of the almond flavour being there, but in my opinion, not quite strong enough – I used almond extract in the buttercream frosting. This is completely optional, but I just loved it. Marrying that with the cherry jam or converse in the middle, it creates the best flavour ever. 

You can use any other flavour you want if you prefer like I’ve said – my usual alternative is raspberry, but that’s up to you. You could entirely leave out the jam if you just wanted an almond cake too! I love recipes that are adaptable, to whatever my readers prefer. 

If for example you did want to make this into a three layer cake, I would use 350g butter/sugar/flour/almonds and 7 medium eggs. Bake this into three 8″/20cm tins for about 30-35 minutes! Then you can use 1.5x the jam and buttercream! 

I love to decorate my cakes ever so slightly as I just love the look of it, and it only seemed right to have some glacé cherries. You can, obviously, use real cherries – but I was trying to stick to the bakewell theme a bit with the glacé cherries. 

Some toasted flaked almonds give a little texture and act like sprinkles, and a drizzle more of your jam or converse to finish off the cake. It’s easy, it’s simple, but it’s a delicious way to get a Bakewell Cake for all the bakewell fans in your life. 

So! I hope you love this recipe as much as I do (this is becoming my most commonly used phrase, sorry…!) but honestly – I hope you do!! Any questions, let me know in the comments! x

Bakewell Cake!

A Two-Layer Bakewell Cake with Almond Sponges, Cherry Jam, Almond Buttercream Frosting and more! 
5 from 11 votes
Print Pin Rate
Category: Cake
Type: Cakes
Keyword: Almond, Bakewell
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Servings: 12 Slices
Author: Jane's Patisserie



  • 250 g Unsalted Butter
  • 250 g Caster Sugar
  • 250 g Self Raising Flour
  • 250 g Ground Almonds
  • 5 medium Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract


  • 200 g Jam (I used cherry)


  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 1 tsp Almond Extract


  • 25 g Toasted Flaked Almonds
  • Glacé Cherries
  • 50-100 g Jam (I used cherry)



  • Preheat your oven to 180C/160C Fan/Gas Mark 4 - grease and line two 8”/20cm cake tins with parchment paper.
  • Beat the butter and sugar together until light and fluffy.
  • Add in the flour, ground almonds, vanilla extract, almond extract and eggs and beat again until combined.
  • Split the mixture evenly between the two tins, and bake.
  • Bake the cakes for about 30-35+ minutes.
  • Let the cakes cool in the tin for about 10 minutes, and then let them cool fully on a wire rack. 


  • Beat the butter on it’s own for about 5 minutes to make it nice and smooth.
  • Add in the icing sugar a half at a time, beating in fully both times.
  • Add in the almond extract and beat again until smooth.


  • Spread half of the buttercream to the top of the first sponge, and add on the jam. 
  • Add on the second sponge, and spread the rest of the buttercream on top.
  • Sprinkle over some flaked almonds, add on an extra drizzle of jam if you fancy, and some glacé cherries.


  • You can leave the ground almonds out of the sponge mix you prefer. The baking time will decrease by a few minutes. 
  • You can use any flavour jam you like, such as cherry, raspberry or strawberry.
  • This cake will last for 3+ days, at room temperature. 
Nutrition Facts
Bakewell Cake!
Amount Per Serving
Calories 587 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 18g113%
Cholesterol 140mg47%
Sodium 36mg2%
Potassium 67mg2%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 30g33%
Protein 10g20%
Vitamin A 932IU19%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Caz
    September 23, 2020 at 3:41 pm

    5 stars
    As soon as I saw this on your Instagram I knew I just had to make this for my Mum’s birthday this weekend – looks amazing! I am going to do the 3 layer version, but I was just wondering if you think doing this with buttercream all over and a chocolate drip would work? Or would the flavour be a bit much? Thanks so much!!

    • Jane's Patisserie
      September 24, 2020 at 9:12 am

      Yeah I think that would work well!! Xx

  • Lorraine
    September 20, 2020 at 4:23 pm

    5 stars
    Did you use a deep tin as I had to trim my cake quite a bit

    • Jane's Patisserie
      September 20, 2020 at 4:39 pm

      All of my tins are 2.5″ or deeper – any shallower for me is considered a sandwich tin which wouldn’t work x

  • Monica
    September 19, 2020 at 8:28 pm

    5 stars
    I made this yesterday and the smell while baking was unbelievable, made me drool 🤤 my partner and parents have nearly finished it. Its absolutely gorgeous. Thank you for another hit bake x

  • Katie
    September 14, 2020 at 9:33 am

    Is there any way of adapting this into a loaf cake tin?

    • Jane's Patisserie
      September 14, 2020 at 10:02 am

      I would reduce the recipe by 50g for the main ingredients, so 50g less butter/sugar/flour/almonds and one less egg, and it should nicely fit a 2lb loaf tin!

  • Pauline
    September 7, 2020 at 11:01 am

    Hi, I’d love to make a smaller version of this cake using 6” cake tins. What quantities of ingredients would I need for this? Thanks in advance 😊

    • Jane's Patisserie
      September 7, 2020 at 2:23 pm

      Usually it’s about 2/3 of a recipe for a 6″ tin x

  • Marianne
    September 5, 2020 at 1:43 pm

    Hi Jane

    Can you freeze this cake? Looking forward to trying it after seeing one of my friends bake it! But it would be way too much for me and my bf!



  • Simon
    September 5, 2020 at 9:55 am

    5 stars
    Just spent the morning making this for a birthday cake and the smell was so good as it was baking that I doubt it will last long enough to hand over!

  • Holly
    September 1, 2020 at 6:40 pm

    5 stars
    Hi Jane, I made this cake for my dad’s birthday last week and he loved it! I was just wondering, which cake tins do you use? I’ve been thinking of getting some new ones and I thought you’d be the best person to ask. Thanks 😊

    • Jane's Patisserie
      September 1, 2020 at 9:23 pm

      I’m writing a blog post about that – its taken time where so many cake tins sold out throughout lockdown!! And I’m so glad he loved it! x

  • Carole Jones
    August 31, 2020 at 4:56 pm

    Hi Jane, I recently started baking your cakes and recipes and have to say how fabulous they are the whole family love me following your new recipes. I haven’t tried the Bakewell cake yet but will do so over the next few days.
    Can I be very cheeky and ask have you ever made or tried a Courgette and Lime cake and do you have a recipe for one? Thank you so much in anticipation of you helping me.

    • Jane's Patisserie
      August 31, 2020 at 7:45 pm

      Hey! Ahh thank you so much! I haven’t yet, but it’s on my list to do!! X

  • Ryan
    August 31, 2020 at 2:34 pm

    5 stars
    Probably a silly question but how does the cake not squash the piped gems around the edge?

    I’ve only ever done single layers and not much of a decorator

    • Jane's Patisserie
      August 31, 2020 at 3:13 pm

      If buttercream is made correctly, it won’t squash!

  • Laura
    August 30, 2020 at 6:10 pm

    5 stars
    Just made this, absolutely delicious and amazing recipe as always, thank you! x

    • Jane's Patisserie
      August 31, 2020 at 9:43 am

      Ahh yay! So glad you liked the recipe!

  • Kay
    August 30, 2020 at 3:23 pm

    I plan on making this for my book group soon. x

  • Alison
    August 30, 2020 at 10:51 am

    Oh wow this looks delicious! Will definitely be making this 😁 another fab recipe Jane 😊

    • Jane's Patisserie
      August 30, 2020 at 10:53 am

      Ahh thank you so much – I hope you love it!!

  • Sarah
    August 29, 2020 at 10:07 pm

    5 stars
    Love cherry bake, this was very yummy definitely will make again n again

  • Sophie
    August 29, 2020 at 2:31 pm

    Hi Jane, forgive me for asking a silly question but how do you drizzle jam???

    • Jane's Patisserie
      August 29, 2020 at 2:51 pm

      I literally just use a spoon! If it’s thick, just mix it in a bowl a little bit and then just drizzle with a spoon!

  • Wendy
    August 29, 2020 at 10:24 am

    OK, I love bakewell anything, but I don’t have cherry jam, I do have frozen cherries and maraschino, is there any way I could use those instead?

    • Jane's Patisserie
      August 29, 2020 at 10:56 am

      You could make a cherry coulis type thing – but you can use any flavour jam or conserve x

    • Wendy
      August 29, 2020 at 4:22 pm

      5 stars
      Okay I cheated, used a can of cherry pie filling, I drained a lot of the goo off, but oh blimey, the result is absolutely sublime, I’ve never had a fail from you yet Janet girl, so thank you xx

  • Holly
    August 29, 2020 at 9:49 am

    Wow this recipe looks so yummy! Can’t wait to make, can you use stork in the sponge instead of unsalted butter?

    • Jane's Patisserie
      August 29, 2020 at 9:55 am

      Yes for the sponge, just not the buttercream! X

  • Claire Ingram
    August 29, 2020 at 8:53 am

    5 stars
    5 star for presentation but not made it yet! Which piping tip is this please? I’m working on my piping skills currently.

    • Jane's Patisserie
      August 29, 2020 at 9:56 am

      Thank you! Just a round piping tip – if you have disposable bags you can also just cut the end off and not use a tip! x

  • Colleen
    August 29, 2020 at 8:08 am

    5 stars
    Jane, this bakewell cake looks amazing. Cherry bakewell tarts are my favourite sweet treat so I will definitely be making this cake. Thank you for creating this recipe.


Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.