Bakewell Cake Recipe

  • So you think you know what a Bakewell Cake is? Consider this article your official warning. You might be in store for a rude awakening if you wait too long to read ahead.
  • Bakewell Cake is a traditional English cake that is filled with raspberry jam and topped with almonds. It was created in the 1800s as a cake variation of Bakewell Pudding, which hasn't changed much since then.
  •  I discovered Bakewell Cake when I was living in England, but it's pretty popular in North America now too! 

Two-tier cake with almond sponge, cherry jam, almond butter frosting and more!

If you've never experienced anything from the flavor of "bread bread" before, you're missing out. Bakewell Anything very tasty, and I'm absolutely smitten with it. My Bakewell Blondies is one of my favorite recipes on my blog, and it looks like you all adore it too.

Bakewell Cake Recipe

Bakewell is usually almond, with cherry - or raspberry/strawberry etc depending on what you envision. For this cake I decided to make a two tier cake (sorry for the three tiered lovers) as it was for my friends birthday, they didn't want a huge cake.

Bakewell Cake Recipe

I used a standard Victoria Sponge-style recipe, but with the addition of ground almonds. I tried substituting some of the flour with ground almonds, substituting it completely etc - but only the addition was much better in my opinion. Lots of almond goodness.

Bakewell Cake Recipe

The cake batter obviously looks different due to the ground almonds, but it's still pretty, thick, and perfect. It bakes a bit stiffer than a Victoria sponge, but you'll forgive that because of the delicious texture that builds up after the almond.

Now we come to the method of preparation



  • 250 gm unsalted butter
  • 250gm fine sugar
  • 250 g self-raising flour
  • 250gm ground almonds
  • 5 medium eggs
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract


  • 200g jam (I used cherry)


    • 150 gm unsalted butter
    • 300 gm powdered sugar
    • 1 teaspoon almond extract


    • 25gm roasted shredded almonds
    • Iced Cherry
    • Jam 50-100g (I used cherry)
    • grams - ounces



    • Preheat oven to 180°C / 160°C, fan / gas mark 4 - Grease two 8-inch / 20 cm cake tins with parchment paper.
    • Beat the butter and sugar together until the mixture is light and fluffy.
    • Add the flour, ground almonds, vanilla extract, almond extract and eggs and beat again until combined.
    • Divide mixture evenly between two packets and bake.
    • Bake the muffins for 30-35 + minutes.
    • Let the cakes cool in the tin for 10 minutes, then let them cool completely on a wire rack.


    • Beat the butter on its own for 5 minutes until delicious and smooth.
    • Add half the powdered sugar at a time, beating well both times.
    • Add the almond extract and beat again until smooth.
    • decoration
    • Spread half of the buttercream over the first sponge, then add the jam.
    • Add the second sponge and spread the rest of the buttercream over it.
    • Sprinkle on top of some almond flakes, then add a little jam if you'd like, and some icing cherries.


    You can leave the ground almonds out of the sponge mixture you prefer. Baking time will decrease by a few minutes.

    You can use any flavor you like, such as cherry, raspberry, or strawberry.

    This cake will last 3 days or more, at room temperature.

    If you have any questions or search for a recipe, please write us a comment below in the comment box 

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