Light and airy sponge cake layered with whipped cream, strawberries, blueberries, and raspberry.

Triple Berry

Cloud cake layered with mango cloud cream and topped with mangoes.

Mango

Summer's classic favor 'peaches & cream' in a cake.

Peach Cream

A layered, espresso infused mascarpone cake with coffee syrup.

Tiramisu Mousse

Dark red velvet sponge cake with cream cheese frosting.

Red Velvet Sponge Cake

Mocha sponge cake layered with mocha cream and topped with mocha buttercream.

Classic Mocha

Rainbow confetti cake with strawberry jam.

Rainbow Sprinkle Cake

Gateau cake with milk ganache cream and condensed milk cream.

Strawberry Chocolate Gateaux

Green tea cake with cloud cream and strawberries, topped with seasonal fruits.

Green Tea Sponge Cake

Whipped cream cake topped with seasonal fruits.

Cloud Cake

Hot Masala Chai Tea

Hot Matcha Tiramisu Latte

Iced Chamomile Tea

Iced Chocolate

Iced Earl Grey Tea

Iced English Breakfast Tea

Iced Honey Lavender Matcha Latte

Iced Honey Lemon Tea

Iced Lemonade

Iced Masala Chai Tea

Iced Matcha Lemonade

Iced Matcha Tiramisu Latte

Iced Matchapresso

Iced Strawberry Lemonade

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.

Preheat and prepare pan

Separate the 4 large eggs into yolks and whites, placing yolks in one medium bowl and whites in the mixing bowl reserved for whipping.

Separate eggs

Whisk the egg yolks with 3 tablespoons granulated sugar, 1 tablespoon milk, 1 teaspoon vanilla extract, and a pinch of salt until pale and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a mixer on medium-low).

Beat yolks

Beat egg whites on medium speed until foamy, then gradually add a little of the remaining sugar (reserve about 1 tablespoon if desired) and continue beating to soft peaks. Increase to medium-high and beat to glossy medium peaks.

Beat whites

Sift the 3 tablespoons cake flour over the yolk mixture in two additions, folding gently to combine. Fold a third of the whipped egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites in two additions until uniform but still airy. Fold in the melted cooled butter quickly and gently to avoid deflating the batter.

Fold batter

Pour the batter into the prepared 9-inch pan, smooth the top, and tap gently to remove large air bubbles. Bake for 12–16 minutes, until the cake is golden and springs back when lightly touched or a toothpick inserted in the center comes out clean.

Bake

Remove from oven and let the cake cool in the pan for 5 minutes. Run a knife around the edge, invert onto a cooling rack, peel off parchment, then invert again so the top is facing up. Allow to cool completely (about 30–40 minutes).

Cool

Place the mixing bowl and beaters in the refrigerator for 10 minutes beforehand if they are not already cold.

Chill bowl and beaters

Pour 1.5 cups chilled heavy cream into the chilled bowl. Add 3 teaspoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form. Do not overbeat; the cream should be light and spreadable.

Whip cream

Taste and add an additional 1/2 teaspoon powdered sugar if you prefer sweeter cream. Keep chilled until assembly.

Taste and adjust

Place the sliced strawberries in a small bowl with 1 teaspoon granulated sugar and 1/2 teaspoon lemon zest (optional). Toss and let sit 10–15 minutes to release juices.

Macerate strawberries

Once the sponge is fully cooled, using a serrated knife, carefully slice the cake horizontally into two even layers. If the top is domed, trim a thin layer to level before slicing.

Slice cake

Place the bottom cake layer on your serving plate. Spread about one-third of the whipped cream evenly over the layer (roughly 1/2 cup). Arrange half of the macerated strawberries and a few blueberries and raspberries over the cream, leaving some berries for the top and sides.

First layer

Place the top cake layer over the filled bottom. Spread the remaining whipped cream over the top and sides of the cake, reserving a couple of tablespoons for piping or decoration if desired. Arrange the remaining strawberries, blueberries, and raspberries on top in an attractive pattern, and press a few berries gently into the sides if desired.

Second layer and finish

Refrigerate the assembled cake for at least 30 minutes to set the cream (longer for cleaner slices). Slice with a sharp serrated knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.

Chill and serve

large eggs

granulated sugar

cake flour

milk

unsalted butter (melted and cooled)

vanilla extract

salt

heavy cream (chilled)

powdered sugar

strawberries (hulled and sliced)

blueberries

raspberries

granulated sugar (for macerating strawberries)

lemon zest (optional)

Preheat oven to 175°C (350°F). Line the bottom of two 8-inch (20 cm) round cake pans with parchment paper and lightly grease the sides.

Prep and preheat

Separate flour by sifting cake flour (or all-purpose) into a bowl and set aside. Measure milk, oil and vanilla.

Whisk together eggs and granulated sugar in a large bowl until light, pale and ribbon stage is reached (when the batter falls from the whisk in ribbons that sit on the surface briefly). This takes about 6–8 minutes with an electric mixer on medium-high.

Gently fold in sifted flour in three additions using a spatula. Add a pinch of salt. Fold carefully to avoid deflating the batter; stop when no streaks remain.

In a small bowl combine milk, vegetable oil and vanilla. Add this liquid to the batter in one go and fold gently until homogeneous. Do not overmix.

Divide batter evenly between the prepared pans and smooth the tops. Tap pans lightly on the counter to release large air bubbles.

Bake for 18–22 minutes, or until the tops are springy and a toothpick inserted into the center comes out clean. Rotate pans halfway through if your oven has hot spots.

Remove from oven and let cakes cool in pans 10 minutes, then invert onto a wire rack, peel off parchment, and allow to cool completely (about 1 hour) before assembly.

If using gelatin for stability: sprinkle gelatin over cold water in a small cup and let bloom for 5 minutes. Gently warm (over a double boiler or 5–8 seconds in microwave) until dissolved; do not boil. Let cool slightly.

In a chilled mixing bowl, beat softened cream cheese briefly to smooth out lumps. Add confectioners' sugar and lemon juice, beat until combined and smooth.

Fold in the pureed mango to the cream cheese mixture until evenly combined. If you used gelatin, whisk a small spoonful of the mango-cream mixture into the dissolved gelatin to temper, then fold the gelatin mixture back in thoroughly.

In a separate chilled bowl whip the heavy cream to medium-stiff peaks (soft enough to fold but holds shape). Avoid overwhipping — stop when peaks hold but still glossy.

Gently fold whipped cream into the mango-cream cheese mixture in two additions until homogeneous and airy. Taste and adjust sweetness with up to 1–2 tsp extra confectioners' sugar if desired.

Reserve about 200 g of the mango cloud cream for filling and about 300 g for outer frosting (adjust by eye). Keep chilled until ready to assemble.

Peel and slice one mango thinly for topping. Dice the second mango into small cubes to fold into the filling (reserve a few cubes for garnish).

Make a lightweight mango glaze: in a small saucepan combine 50 g mango puree, 15 g sugar and 15 ml water. Warm gently until sugar dissolves and mixture slightly thickens (2–3 minutes). Remove from heat and let cool to lukewarm.

If using simple syrup: have it ready to brush on the cake layers to add moisture. Optionally mix 1 tbsp of the mango glaze into the syrup for extra mango flavor.

Level the cooled cake layers if domed using a serrated knife. Place the first cake layer on a cake board or serving plate.

Brush the top of the bottom layer lightly with simple syrup or the mango-flavored syrup so it is slightly moist but not soggy.

Spread about half of the reserved mango cloud cream (approximately 200 g) evenly over the first layer (leave some cream for mixing with diced mango). Gently press a single layer of diced mango across the cream, then add a thin layer more cream to cover the diced mango so the layer is even.

Place the second cake layer on top, pressing down lightly to set. Brush the top with a little syrup if desired.

Crumb coat the outside of the cake with a thin layer of the remaining mango cloud cream to lock in crumbs. Chill the cake in the refrigerator 15–20 minutes to set the crumb coat.

Apply the final outer layer of mango cloud cream (use the remaining ~300 g) and smooth with an offset spatula or palette knife for an even finish. Refrigerate briefly (10 minutes) to firm the cream if needed.

Arrange the thin mango slices on top of the cake in a decorative pattern (concentric circles, fan, or rosette). Reserve a few diced mango cubes and mint leaves for garnish.

Lightly brush the arranged mango slices with the cooled mango glaze to give them shine and prevent browning.

Garnish with remaining diced mango in the center and mint leaves. Keep the finished cake refrigerated until serving. Best served within 24–36 hours.

cake flour (or all-purpose sifted)

vegetable oil

heavy cream (35% fat), chilled

cream cheese, softened

confectioners' sugar (icing sugar)

pureed ripe mango (strained)

gelatin powder (optional, for stability)

cold water (for blooming gelatin)

lemon juice

ripe mangoes (peeled, sliced for topping and diced for filling)

mango puree (reserved, for glaze)

sugar (for strawberry-mango glaze)

water (for glaze)

simple syrup (optional, for brushing cake layers)

mint leaves (optional, garnish)

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Let butter come fully to room temperature.

Prepare

Whisk together the dry ingredients: in a medium bowl, sift or whisk 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt until combined.

Cream the butter and sugar: in a large bowl or stand mixer fitted with the paddle, beat 10 tbs (1¼ sticks) softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla: add the 3 large eggs one at a time, beating briefly after each addition until incorporated. Scrape the bowl, then beat in 2 tsp vanilla extract.

Combine wet and dry: with the mixer on low, add the dry ingredients in three additions alternating with 3 tbs whole milk (add dry, milk, dry, milk, dry), mixing just until combined after each addition. Do not overmix.

Bake: spread batter into the prepared 9-inch pan, smooth the top. Bake 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is lightly golden. Rotate pan halfway through baking for even color.

Cool: let cake cool in the pan on a wire rack 10 minutes, then run a knife around the edge and invert onto the rack to cool completely. If cake domed significantly, level gently with a serrated knife once cool.

Prepare peaches: peel (blanching or using a paring knife), pit, and dice 3 ripe peaches into roughly 1/2-inch pieces.

Macreate and thicken: place diced peaches in a small saucepan with 1 tbsp granulated sugar and 1 tbsp lemon juice. Sprinkle 1 tsp cornstarch over the peaches, toss to coat. Cook over medium heat, stirring occasionally, until the mixture becomes slightly syrupy and the peaches soften but still hold shape, about 4–6 minutes. Remove from heat and let cool to room temperature.

Taste and adjust: if peaches are very tart, add up to 1 additional tablespoon sugar to taste. Chill briefly if needed before assembling so the filling won't melt the whipped cream.

Optional stabilize: if using, beat 4 oz softened cream cheese in a bowl until smooth and slightly fluffy. Keep chilled until ready to fold in.

Whip the cream: in a chilled bowl, pour 2 cups heavy whipping cream and 1 tsp vanilla extract. Using a hand mixer or stand mixer with whisk attachment, whip on medium-high speed until soft peaks form.

Sweeten: gradually add 1 cup powdered sugar while whipping, continue to whip until medium-stiff peaks form. If you used cream cheese, fold the whipped cream into the smooth cream cheese gently until fully combined and uniform in texture. Chill if warm.

Prepare garnish: slice 1 fresh peach into thin fan slices for top decoration and toast 2 tbsp sliced almonds in a dry skillet over medium heat until golden, then cool.

Brush with simple syrup (optional): if desired, mix 1/4 cup simple syrup with 2 tsp peach liqueur or peach juice. Lightly brush the cooled cake layers or single layer with the syrup to add moisture and peach flavor.

Layer and fill: if you baked a single 9-inch layer and want more height, split the cake horizontally into two layers using a serrated knife. Place the bottom layer on a cake plate, spread about half of the cooled peach filling evenly over it, leaving a 1/4-inch border. Dollop and spread about one-third of the whipped cream on top of the peaches to create a stable layer.

Top layer and frosting: place the remaining cake layer on top (or if single-layer, continue). Use the remaining whipped cream to frost the sides and top of the cake smoothly or with rustic swirls using an offset spatula.

Garnish: arrange the fresh peach fan slices on the center or around the edge, sprinkle toasted sliced almonds over the top, and spoon any remaining peach filling in a small circle near the center for a glossy finish.

Chill and serve: refrigerate the cake for at least 1 hour to set the whipped cream. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature.

all-purpose flour

baking powder

unsalted butter, softened

whole milk

ripe peaches (peeled, diced)

cornstarch

heavy whipping cream

cream cheese, softened (optional for stability)

fresh peach slices (for garnish)

toasted sliced almonds (optional)

simple syrup (optional: equal parts water & sugar)

peach liqueur or peach juice (optional)

Brew 1 cup of very strong espresso or coffee. While still hot, stir together the coffee and 1/4 cup granulated sugar in a small saucepan and heat over medium until the sugar dissolves and the mixture is just simmering (about 2–3 minutes). Remove from heat and let cool to room temperature.

Once cooled, stir in 2 tablespoons dark rum or coffee liqueur if using. Transfer the syrup to a shallow dish for dipping ladyfingers.

Set a heatproof bowl over a saucepan of gently simmering water (bain-marie), making sure the bowl's bottom does not touch the water. Whisk together 4 egg yolks and 1/2 cup granulated sugar until combined. Place the bowl over the simmering water and whisk constantly for about 6–8 minutes, until the mixture is pale, thickened, and reaches about 160°F (safe for eggs). Remove from heat and whisk for 1 minute to cool slightly.

Prepare a zabaglione

Allow the zabaglione to cool to warm (not hot). Fold in the 16 oz mascarpone cheese in three additions, gently whisking or folding until smooth and homogenous. Add 1 teaspoon vanilla extract and fold to combine. Chill the mascarpone mixture briefly (10 minutes) if it becomes too loose to hold shape.

In a chilled mixing bowl, pour 1.5 cups cold heavy cream and add 2 tablespoons granulated sugar. Whip on medium-high speed to medium-stiff peaks (be careful not to overwhip). Reserve about 1/4 cup whipped cream for topping if you like extra decoration.

Whip cream and combine

Gently fold 3/4 of the whipped cream into the mascarpone-zabaglione mixture in two additions, using a rubber spatula and folding motion to keep the mousse light and airy. Stop when the mixture is smooth and uniform; fold in the remaining whipped cream if you want a lighter texture or keep a small amount aside for decoration.

Quickly dip each ladyfinger into the cooled coffee syrup for 1–2 seconds (do not soak; they should be moist but not falling apart). Arrange a single layer of dipped ladyfingers in the bottom of a 9-inch (23 cm) springform pan, 8x8-inch pan, or a similarly sized serving dish.

Spread about half of the mascarpone mousse evenly over the ladyfinger layer, smoothing the top with an offset spatula. Arrange a second layer of dipped ladyfingers over the mousse (trim cookies to fit if necessary).

Top the second ladyfinger layer with the remaining mascarpone mousse and smooth the surface. If reserved whipped cream is available, pipe or dot it around the top edge for decoration.

Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and the mousse to set.

Before serving, dust the top generously with 2 teaspoons unsweetened cocoa powder and sprinkle 1 tablespoon finely grated dark chocolate, if using. Release from the springform pan or slice directly in the serving dish and serve chilled.

strong brewed espresso or very strong coffee

dark rum or coffee liqueur (optional)

egg yolks

granulated sugar (for yolks)

mascarpone cheese

heavy cream

granulated sugar (for whipped cream)

Italian or store-bought ladyfingers (savoiardi)

unsweetened cocoa powder (for dusting)

dark chocolate (70%), finely grated (optional)

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper; grease the parchment too. Lightly flour the pans or dust with cocoa powder and tap out excess.

Preparation

In a large bowl, sift or whisk together the all-purpose flour (2.5 cups), unsweetened cocoa powder (2 tbs), baking soda (1 tsp), fine salt (1 tsp), and granulated sugar (1.5 cups) until well combined and aerated.

Dry ingredients

In a separate bowl, whisk the eggs (3) until combined. Add the buttermilk (1 cup), vegetable oil (3 tbs), distilled white vinegar (1 tsp), vanilla extract (1 tsp), and liquid red food coloring (2 tsp). Mix until uniform and the batter has a consistent red color.

Wet ingredients

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, fold gently until just combined and smooth—do not overmix. Scrape down the sides and bottom to ensure no pockets of flour remain. The batter will be fairly thin.

Combine batter

Divide the batter evenly between the prepared pans (about 2 cups batter per pan depending on pan depth). Smooth the tops. Bake in the preheated oven for 25–30 minutes, rotating the pans front-to-back at 15 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Allow the cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, and let cool completely (about 1 hour) before frosting. Reserve any trimmed crumbs for garnish (about 1/4 cup).

In a large bowl using an electric mixer on medium speed, beat the room-temperature cream cheese (8 oz) and unsalted butter (4 oz) together until smooth and homogenous, about 2–3 minutes. Scrape down the bowl as needed.

Beat base

With the mixer on low speed, gradually add the confectioners' sugar (3 cups), one cup at a time, to avoid a sugar cloud. After all sugar is incorporated, increase speed to medium and beat until light and fluffy, about 1–2 minutes.

Add sugar

Mix in the vanilla extract (1 tsp) and a pinch of fine salt. Taste and adjust sweetness or salt as desired. If the frosting is too soft, chill it for 15–20 minutes; if too firm, let it sit at room temperature for 10–15 minutes and rewhip briefly.

Finish frosting

If the cake domes have risen unevenly, level the tops with a serrated knife or cake leveler. Place one cake layer, top-side up, on a cake plate or turntable. Spread about 3/4 to 1 cup of cream cheese frosting evenly over the top, leaving a 1/4-inch border. Place the second layer on top, pressing gently to adhere.

Level and fill

Apply a thin crumb coat of frosting (about 1/2 cup) around the top and sides to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes until the crumb coat is set.

Crumb coat

Apply the remaining frosting smoothly over the cake, using an offset spatula to create a clean finish or rustic swirls as desired. Lightly dust the top with unsweetened cocoa powder (1 tsp) if desired.

Final coat & finish

Press reserved red cake crumbs (about 1/4 cup) onto the sides of the cake or sprinkle over the top for contrast. Chill the assembled cake for at least 30 minutes to set the frosting before slicing. Bring to room temperature for 20 minutes before serving for best texture.