mothers day cake

Strawberry Marshmallow Mousse Cake. A super easy mousse made from strawberries and marshmallows on a light as air sponge cake. A nice light celebration cake or the perfect end to a great meal.

Strawberry Marshmallow Mousse Cake

water

unflavoured gelatin (about 1 tablespoon)

white sugar

mini marshmallows

whipping cream

icing sugar (powdered sugar)

tsp pure vanilla extract

strawberries

eggs,

tsp vanilla extract

flour

tsp melted salted butter

Preheat oven to 325 degrees F.

Line the bottom of a 9 inch spring...

Line the bottom of a 9 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.

 In the bowl of an electric mixer, using...

 In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in color.

 Reduce the speed of the mixer to medium...

 Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.

 Remove 1 cup of the sponge cake batter...

 Remove 1 cup of the sponge cake batter and mix it with the melted butter.

 Immediately add this mixture back into the main...

 Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.

 Pour the batter into the prepared spring form...

 Pour the batter into the prepared spring form pan and bake for approximately 25-30 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 20 minute mark just to be sure.

 Cool the cake completely IN THE PAN for...

 Cool the cake completely IN THE PAN for at least an hour or two.

 When the cake is completely cool you can...

 When the cake is completely cool you can line the inside of the pan with strawberry slices if you like.

Mix the gelatin in the 1/4 cup of...

Mix the gelatin in the 1/4 cup of water and set aside.

Start by adding the strawberries & sugar to...

Start by adding the strawberries & sugar to a medium sized saucepan.

Bring to a gentle boil and simmer for...

Bring to a gentle boil and simmer for 5 minutes.

Remove the pan from the heat and mash...

Remove the pan from the heat and mash the berries a little with a potato masher or fork.

Stir in the gelatin and water mixture until...

Stir in the gelatin and water mixture until the gelatin is completely dissolved.

Add the mini marshmallows and stir constantly until...

Add the mini marshmallows and stir constantly until they are completely melted. This will take about 5 minutes.

Transfer the mixture to a bowl to cool...

Transfer the mixture to a bowl to cool down to almost room temperature.

Beat the whipping cream to soft peaks and...

Beat the whipping cream to soft peaks and fold it through the cooled strawberry marshmallow mixture.

Pour the mixture into the prepared springform pan...

Pour the mixture into the prepared springform pan with the cake in the bottom.

Chill for several hours or overnight to let...

Chill for several hours or overnight to let the mousse set properly.

Slowly run a sharp knife around the side...

Slowly run a sharp knife around the side edge of the pan, being careful to keep the knife firmly against the side of the pan, so as not to disturb the strawberry slices around the perimeter.

Simply whip all of the ingredients together until...

Simply whip all of the ingredients together until firm peaks form.

Use a piping bag with a large star...

Use a piping bag with a large star tip to create a border of cream around the cake. For a simpler border, you can just use a ziplock bag with the corner snipped off to create a 1/2 inch opening, and use that as a piping bag.

Add extra slices of strawberries to garnish if...

Add extra slices of strawberries to garnish if you like.

The fresh spring flavours of lemon and mascarpone in this impressive cake make it the ideal finale to an Easter lunch with all the family. Or, for an Italian-style cake with sweet citrus, try our orange polenta cake with rosemary and orange syrup.

Lemon polenta cake with mascarpone and lemon curd

butter, softened, plus extra for greasing

fine polenta, plus extra for dusting

caster sugar

eggs

almonds

1½ tsp baking powder

tsp plain flour

For the syrup

lemon

tbsp limoncello liqueur

For the icing

mascarpone

milliliters double cream

tbsp icing sugar

lemon curd

Preheat the oven to 160°C/fan140°C/gas 3. Butter a 23cm springform cake tin, line the base with baking paper, butter again and dust all over with a little polenta. In a bowl, beat the softened butter and caster sugar together until light and fluffy, then gradually whisk in the eggs, one at a time.

Fold in the polenta, almonds, baking powder and plain flour. Add the lemon zest and juice, and mix well. Spoon into the cake tin and smooth over using a palette knife.

Bake for 1¼ hours until a skewer inserted into the centre comes out clean (cover the cake loosely with foil if it starts to colour too much).

Meanwhile, make the syrup by heating the sugar, lemon juice and limoncello in a small pan.

When the cake is ready, remove from the oven and pierce the top all over with a skewer. Spoon the warm syrup over the warm cake and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and cool on a wire rack.

Make the icing. Beat together the mascarpone, cream and icing sugar in a bowl until smooth. Place the cake on a serving plate and spread with the icing. Drizzle with the lemon curd, swirling it into the icing with the end of a skewer. Decorate with the toasted almonds.

This is the easy vanilla cupcake recipe we turn to for bake sales and school functions. It’s quick and easy and fairly foolproof. Get creative with the sprinkles or add a few drops of food colouring to brighten them up.

Need more? Use our <a href="https://www.bbc.co.uk/food/articles/sponge_cake_calculator">cake calculator</a> to customise the recipe!

Easy vanilla cupcakes

200 grams/7 ounces unsalted butter,

free-range eggs

tbsp milk

icing sugar

grams/4½oz unsalted butter, softened

vanilla extract

milk

An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake. 


Easy cherry cake

natural coloured glacé cherries

plain flour

175 grams/6 ounces caster sugar, plus 1½ tbsp

tsp vanilla extract or almond extract

tsp finely grated lemon zest

salt

75 grams/2½oz ground almonds

Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam. 

Mary's easy chocolate cake

225 grams/8 ounces unsalted butter, softened, plus extra for greasing

225 grams/8 ounces caster sugar, plus extra for sprinkling

220 grams/7¾oz self-raising flour

tsp baking powder

cocoa powder

apricot jam

300 milliliters/10½fl oz whipping cream, softly whipped

An easy recipe for homemade chocolate cherry cake that tastes rich and is light at the same time. For a striking visual effect finish the cake with both a thick layer of chocolate ganache and a drizzle of the juices from cherry pie filling.

Rich Chocolate Cherry Cake Recipe 

dark brown sugar

extra virgin olive oil

milk stout (substitute with milk)*

cherry pie filling, unsweetened**

dark chocolate chips (a bit more if you'd like)

cake flour***

tsp baking soda

cocoa

chocolate chips

heavy cream

https://www.youtube.com/watch?v=JZ-Bnce4hbI

Easy bundt pan chocolate cheery cake. We add milk stout for extra depth of flavor. Full recipe and tips: https://www.craftbeering.com/chocolate-cherry-cake-bundt-or-sheet/

Chocolate Cherry Cake

Rock cakes are a light, crumbly tea-time favourite. Eat while they are still warm from the oven. So easy to make, and lots of fun for children to join in too. 

Each serving provides 214 kcal, 3g protein, 29g carbohydrates (of which 14.5g sugars), 9.5g fat (of which 6g saturates), 1g fibre and 0.3g salt.

Rock cakes

75 grams/2½oz caster sugar

grams/4½oz unsalted butter,

150 grams/5½oz dried fruit (raisins, sultanas or currants)

free-range egg

This stunning cake sees zesty orange and almond sponge slathered in honey and orange blossom cream, then drizzled in rosé red berry syrup. Why not bake it as a Mother&#8217;s Day surprise or for a summery afternoon tea centrepiece? Or, for another elegant sponge made with citrus and raspberries, try this raspberry and lemon sponge cake.

Orange blossom, lemon thyme and almond cake

olive oil

golden caster sugar

Grated zest and juice 1 orange

tsp orange blossom water

plain yogurt

self-raising flour

ground almonds

For the rosé red berries

lemon thyme sprigs,

milliliters rosé wine

raspberries

For the cream

crème fraîche

tbsp runny honey

½-1 tsp orange blossom water (depending on strength)

You’ll also need…

20cm springform cake tin, base

Heat the oven to 180°C/160°C fan/gas 4. Put the olive oil, sugar, eggs, orange zest and juice, orange blossom water, yogurt, self-raising flour and ground almonds in a large bowl and whisk until just combined. Pour into the prepared tin and bake for 35 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack in the tin for 5-10 minutes, then turn out and leave to cool completely.

Meanwhile make the rosé red berries. Put the sugar, thyme and rosé wine in a medium pan and heat until the sugar has dissolved. Bring to the boil, then reduce to a simmer for 5 minutes until thickened to a syrup. Remove from the heat and leave to cool for 10 minutes. Add the berries, stir gently and set aside.

In a bowl, whisk the cream, crème fraîche, honey and as much orange blossom water as you think it needs until it forms soft peaks. Put the cake on a plate or cake stand and spoon the cream on top. Add the berries, drizzle with the syrup and scatter with extra thyme leaves.

James Martin&#8217;s easy lemon drizzle cake recipe, taken from his cookbook Sweet, is perfect for afternoon tea with a proper cup of tea, or to surprise your mum on Mother&#8217;s Day. Or, make an impression with this arresting – and yummy – lemon drizzle bundt cake.

James Martin&#8217;s classic lemon drizzle cake

For the cake:

lemons

1tsp baking powder

For the glaze:

Heat the oven to 170°C/150°C fan/gas 3 and grease and line the base of a 1kg loaf tin.

Melt the butter, then allow it to cool slightly. Place the eggs, lemon juice and sugar in a food mixer or large bowl and whisk for a few minutes until totally combined and the sugar has dissolved.

Whisk the cooled butter and crème fraîche into the egg and lemon mixture, then sift the flour and baking powder over the top and gently fold in. Stir in the lemon zest and spoon into the prepared loaf tin. Place in the oven and bake for 45-60 minutes until golden and risen – the cake should split along its top. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.

Remove the cake from the oven and allow to cool in the tin for 10 minutes on a wire rack, then turn out and place back on the rack, over a shallow tray.

Whisk the icing sugar and lemon juice together in a bowl, then pour the icing over the warm cake. Remove the tray from underneath the rack and pour any excess icing from the tray back into the bowl. Return the tray to sit under the rack and spoon the glaze over the cake once again. Leave on the rack to cool completely before serving.

Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. 

You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.


Apple sandwich cake

225 grams/8 ounces baking spread, straight

free-range eggs, beaten

eating apples, peeled, cored and grated (see Recipe Tips)

icing sugar,

150 milliliters/5fl oz double cream

Friends coming round for coffee or afternoon tea? Or just having a day when only chocolate cake will do? This five-ingredient chocolate loaf cake is the answer.

Top 11 mothers day cake recipes from across the web

The most viewed mothers day cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Marshmallow Mousse Cake

Lemon polenta cake with mascarpone ...

Easy vanilla cupcakes

Easy cherry cake

Mary's easy chocolate cake

Rich Chocolate Cherry Cake Recipe

Rock cakes

Orange blossom, lemon thyme and alm...

James Martin’s classic lemon ...

Apple sandwich cake

Easy chocolate loaf cake

Top 11 mothers day cake recipes from across the web

The most viewed mothers day cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Marshmallow Mousse Cake

Lemon polenta cake with mascarpone ...

Easy vanilla cupcakes

Easy cherry cake

Mary's easy chocolate cake

Rich Chocolate Cherry Cake Recipe

Rock cakes

Orange blossom, lemon thyme and alm...

James Martin&#8217;s classic lemon ...

Apple sandwich cake

Easy chocolate loaf cake

The most viewed mothers day cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

James Martin’s classic lemon ...