This Vintage Layer Cake brings together timeless elegance and delicious flavors in one stunning dessert. With soft, vanilla-scented sponge layers, a creamy mascarpone and strawberry filling, and a luxurious buttercream finish, this cake is both beautiful and decadent. Perfect for any occasion, from birthdays to afternoon tea, this cake offers a lovely balance of light, fluffy sponge and rich, creamy filling. While the decorative touches add a vintage charm, you can simplify it by skipping the ornate decorations for a more casual, everyday treat. The buttercream is also fondant-friendly, making this cake an excellent base for fondant-covered cakes.
Why You’ll Love This Recipe:
You’ll love this recipe for its combination of classic flavors and versatility. The light, airy sponge layers are perfectly complemented by the rich mascarpone cream and fresh strawberries, while the buttercream adds a silky, smooth finish. This cake is perfect for anyone who enjoys homemade, old-fashioned baking with a touch of elegance. Whether you’re keeping it simple or going all-out with vintage decorations, this cake will impress with its delightful taste and beautiful presentation. The buttercream is stable and works great with fondant, making it ideal for special occasion cakes.
Perfect Occasion:
This Vintage Layer Cake is perfect for weddings, birthdays, anniversaries, or any celebration where you want to add a touch of classic charm. Its tall, elegant structure and soft pastel buttercream make it a beautiful centerpiece for any dessert table. It’s also a wonderful choice for more intimate occasions, like afternoon tea with friends or family gatherings, where its light flavors and creamy filling will be appreciated. With the option to decorate it as simply or as extravagantly as you like, this cake suits both casual and formal occasions.
Decoration Tips:
To create the vintage look, consider decorating the cake with piped rosettes, swirls, or intricate borders using a piping bag and decorative tips. You can tint the buttercream in soft pastels like pink or mint green for a vintage feel. For an elegant touch, add fresh flowers, edible pearls, or even lace patterns using a stencil and powdered sugar. If you prefer a simpler look, you can keep the buttercream smooth and top the cake with fresh strawberries or a dusting of powdered sugar. Don’t forget to chill the cake well before slicing to achieve clean, sharp layers!
Ingredients for the Cake Layers (20cm diameter, 13cm height):
- 8 Eggs
- 300g Sugar
- 1 tablespoon Vanilla Paste
- 380g All-Purpose Flour
- 5 teaspoons Baking Powder
Method for Cake Layers:
- In a large mixing bowl, beat the eggs, sugar, and vanilla paste together for several minutes until the mixture becomes pale and fluffy.
- Gradually fold in the flour and baking powder, being careful not to overmix.
- Preheat your oven to 160°C (320°F), using top and bottom heat (no fan). Divide the batter between two greased and lined 20cm round cake pans.
- Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
For the Filling:
- 250g Mascarpone
- 150ml Heavy Cream
- 35g Sugar
- 1 tablespoon Vanilla Paste
- 2 packets Cream Stabilizer (or 1 packet whipped cream powder)
- 1 bowl of Fresh Strawberries, chopped
Method for Filling:
- In a large bowl, whip the mascarpone, heavy cream, sugar, vanilla paste, and cream stabilizer together until stiff peaks form.
- Chop the strawberries into small pieces.
For the Buttercream:
- 500g Softened Butter
- 2 cans Sweetened Condensed Milk (500ml total)
- Food Coloring (optional—green and pink suggested)
Method for Buttercream:
- In a mixing bowl, whip the softened butter until it’s light and creamy.
- Slowly drizzle in the sweetened condensed milk while continuing to beat the mixture. Whip everything together for a few minutes until the buttercream is light and fluffy.
- Set aside, covering it to keep it fresh while you assemble the cake.
Cake Assembly:
- Lightly soak the cake layers with a bit of milk to keep them moist.
- Pipe a ring of buttercream around the edge of the first cake layer to create a barrier.
- In the center, spread a generous layer of the mascarpone cream and scatter the chopped strawberries on top.
- Repeat this process for two more layers, then chill the cake for at least 1.5 hours in the fridge to allow the filling to set.
Final Decoration:
- Once chilled, cover the entire cake with a smooth layer of buttercream. If desired, tint the buttercream with food coloring for an elegant, vintage look.
- Decorate the cake using piping techniques, fresh fruit, or edible flowers, as you wish.
- Let the cake chill for a minimum of 3 hours before serving to ensure all layers are set.
Enjoy!