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Lamington Cake Recipe

Lamington Cake


If you love traditional Lamingtons, then this cake is for you – a deliciously light sponge, with a rich chocolate sauce and a white chocolate and vanilla buttercream.

  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 30 mins
Categories: Cakes, Cakes, Teatime
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Lamington Cake

4 eggs, at room temperature
250 g castor sugar
1 tsp (5 ml) vanilla essence
160 g flour
40 g cocoa powder
1 Tbsp (15 ml) baking powder
1 C (250 ml) milk
100 g butter
½ C (125 ml) coconut flakes, to garnish

White Chocolate and Vanilla Buttercream

230 g butter, softened
230 g icing sugar
½ tsp (2.5 ml) vanilla extract
150 g white chocolate, melted
¼ C (60 ml) cream

Dark Chocolate Sauce

5 tsp (25 ml) cocoa powder
2 Tbsp (30 ml) milk
13 C (80 ml) boiling water
100 g dark chocolate, very finely chopped
225 g icing sugar, sifted

Lamington Cake

Preheat the oven to 190 °C.

Lightly grease 3 x 20 cm round baking tins and line each tin with baking paper.

Whisk together the eggs, castor sugar and vanilla for about 10 minutes or until the mixture has tripled in volume and is thick and pale in colour.

In a separate bowl, sift the flour, cocoa and baking powder together. Set aside.

Place the milk and butter into a saucepan and heat gently until the butter has melted.

Fold the sifted flour mixture into the egg and sugar mixture. Stir in the warm milk and butter until you have a smooth batter.

Pour the batter into the prepared baking tins and bake in the oven for about 25-30 minutes or until risen. A toothpick inserted into centre should come out clean.

Remove from the oven and allow to cool for a couple of minutes in the tins. Remove the cakes from the tins and place onto a wire rack to cool completely.

Note: The cakes may need to be trimmed if they have peaked slightly. They should be flat on top to ensure even assembly.

White Chocolate and Vanilla Buttercream

Cream together the butter, sugar and vanilla until smooth and light in colour.

Melt the white chocolate carefully over a double boiler, or in the microwave (use the defrost setting to melt slowly and to prevent burning). Allow the chocolate to cool slightly.

Beat the slightly cooled chocolate into the butter mixture.

Finally, whisk the cream into the mixture and beat until the buttercream is light and airy.

Dark Chocolate Sauce

Whisk the cocoa powder and milk together until the mixture forms a smooth paste.

Add the boiling water and the finely chopped chocolate and whisk until smooth.

Finally, add the sifted icing sugar and whisk until the chocolate sauce is smooth and glossy.

To Assemble

Once the cakes have cooled completely, assemble by placing one cake round onto a cake stand/plate and smearing with a thick layer of white chocolate and vanilla buttercream. Top with the second cake and repeat this process. Finally, top with the third cake round and pour the chocolate sauce over the cake. Garnish with fresh coconut flakes.