Cake Sandwich

Cake Sandwich YouTube Long.00 01 59 52.Still006 结果 pinit View Gallery 3 photos
Cake Sandwich YouTube Long.00 01 59 52.Still006 结果 pinit
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Cake Sandwich

Difficulty: Beginner Prep Time 30 mins Cook Time 32 mins Total Time 1 hr 2 mins
Cooking Temp: 311  °F Servings: 12
Best Season: Suitable throughout the year


A Cake Sandwich is a delightful dessert that features layers of soft cake sandwiched with creamy fillings such as buttercream, ganache, or fruit preserves. This dessert is perfect for any occasion, offering a sweet and satisfying treat that combines the best elements of cake and sandwiches.

The cake layers for a cake sandwich are typically made from a tender and moist cake batter, such as vanilla, chocolate, or red velvet. The batter is baked in thin layers and then cooled completely. Once cooled, the cake layers are spread with a generous amount of filling and stacked to create a sandwich-like structure.

The fillings can vary, ranging from rich chocolate ganache to tangy lemon curd or sweet strawberry jam. The cake sandwich can be finished with a dusting of powdered sugar, a drizzle of icing, or a decorative topping of fresh fruit or edible flowers.

The result is a dessert that is both visually appealing and delicious, with the soft cake and creamy fillings providing a delightful contrast of textures and flavors. Cake Sandwiches are perfect for birthdays, afternoon teas, or any celebration where you want to offer a unique and enjoyable treat.


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If you cannot find low-protein flour:



  1. Preheat the oven to 311℉(155℃). Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix vegetable oil and milk until well combined. Add in cake flour(AP flour and cornstarch mixture), mix until smooth. Add in egg yolks, mix until smooth. Set aside.
  3. Take the egg white bowl out of the fridge, add lemon juice, granulated sugar and vanilla extract into the egg white, use a hand mixer to beat until it forms soft peaks.
  4. Take a scoop of whipped egg white to mix with batter until JUST combined. Pour the whipped egg white into the batter; gently fold the egg white into the batter until just combined.
  5. Line the cake pan (28*28*2.6 cm) with parchment paper or with baking mat. Pour the batter into the baking pan. Smooth its surface. Give it a few taps, then send it into the oven, and bake for 32 minutes.
  6. In a clean bowl, put together heavy cream, sugar and salt, use a hand mixer to beat thickened. Keep it cool in the fridge.
  7. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  8. Slice the cake in half into two equal size rectangle. Spread the cream onto one side of the cake and top with another slice. Let it cool in the fridge for 30 minutes. Slice the cake into several finger sandwiches.

preorder my 11*11 inch square baking tray


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: soft cake sandwich, cake sandwich,
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