Bakewell Cake!

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 21 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

Ingredients

Cake

• 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

Filling

• 200 g Jam (I used cherry)

Buttercream

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

Decoration

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

Grams - Ounces

Instructions

Cake

• 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. 

Buttercream

• 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.

Decoration

• 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.

Notes

• 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. 

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

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.