Bakewell Cake!
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A two-layer bakewell cake with almond sponges, cherry jam, almond buttercream frosting and more!
Bakewell
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.
Ground almonds
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.
Almond extract
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.
Jam
You can use any flavour of jam 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.
Three layer version
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!
Decoration
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!
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)
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!
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J x
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Hi. What sized piping bag did you use for this please? And is all the cream inside and on top buttercream? I was thinking to use some Amaretto for that extra marzipan flavour could i substitute the almond extract for amaretto?
Hi Marie
Did you try adding Amaretto to the buttercream? I was planning to do the same?
Thanks
Hi Jane I want to make this a tier of my nephews wedding cake. Firstly I appreciate you’ve done the ingredients as a 3 layer options but what would it be for a 4 layer cake please? Also could I add glacé cherries onto the batter? I won’t be able to decorate with them but wanted to put them in somehow.
Thank you 😊 🙏
Hi, what suitable ingredient to with replace almond flour. Tq.
Any way to turn this into a traybakw please?
Hi could I double this recipe to make a four layered cake? Making it for my daughter today
Hi I was just wondering if I can double the recipe to make a four layer cake?
For sure!! x
Hi Jane, I’ve made this cake several times and it’s delicious but now plan to make it as 3 x 6”tier cakes for my daughter’s wedding top tier. I’ll make the exact measurements in your recipe but split it into 3 but could you tell me how long a 6” cake would take to cook? Thanks
Could I do this as a 400g traybake?
I can’t wait to try making this cake but I wondered how I should toast the flaked almonds? Sorry if it’s a silly question I’m still learning but absolutely love your recipes Jane. I have made lots of your recipes and every single one has been a huge success! The hardest part is deciding which delicious one to choose to make next!
You can use a dry frying pan, on a medium heat – they’ll need stirring about but eventually they’ll toast so keep an eye on them!
Is it ok to use stork margarine for the sponge instead of butter does it make much difference Thanks looks delicious was going to make it for a birthday
Hiya! Yes, you can use a baking spread in the sponge mix x
Hi Jane!
Just newly stumbled across your blog and loving everything about it
Just was wondering how would I tweak the recipe when baking in a round 20x20x6.3xm tin? Just starting off with baking so got limited supplies 😉
Many thanks.
How would I adjust the recipe for 2×9” tins? Thank you
Personally I’d generally do 1.5 times the recipe to move from an 8 to 9 inch or double to move from 8 to 10 inch x
I haven’t done this yet – hence no stars – but not had any problems with ANY of your recipes. 😀
I would like to make this a 6 inch cake, how much would I change the recipe please and cooking time?