If you’re looking for a delightful dessert that’s simple to make and bursting with flavor, this Easy Raspberry Lamington Sheet Cake is the perfect choice. Combining the classic Australian lamington with a fruity twist, this recipe transforms the traditional treat into an effortless sheet cake version. It’s soft, moist, and coated with a luscious raspberry glaze and coconut—ideal for gatherings, afternoon tea, or a sweet family treat.
Why You’ll Love This Recipe!
Simple to Make: No need to cut individual squares—just bake, glaze, and enjoy!
Fruity Twist: The raspberry flavor adds a refreshing zing to the classic lamington.
Crowd-Pleaser: Its vibrant look and delicious taste make it a hit at any event.
Time-Saver: A sheet cake means less fuss and more enjoyment.
Versatile: Easily adaptable with different flavors or toppings.
Ingredients :
For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
For the Raspberry Glaze:
2 cups powdered sugar
½ cup raspberry jam (seedless preferred)
¼ cup hot water
1 tsp raspberry extract (optional, for extra flavor)
For the Coating:
2 cups desiccated coconut (unsweetened)
Preparation Time :
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 50 minutes
Method:
Preheat your oven to 350°F (175°C) to get it ready.Lightly grease a 9×13-inch baking pan and line it with parchment paper to make lifting the cake out a breeze.
Whip Up the Batter: In a big mixing bowl, beat the butter and sugar together until they’re pale and fluffy. Incorporate the eggs one by one, mixing thoroughly after each one is added. Add the vanilla extract and give it a quick stir. In another bowl, combine the flour, baking powder, and a pinch of salt. Slowly mix the dry ingredients into the wet, alternating with the milk, until everything’s blended smoothly.
Bake It Golden: Spread the batter evenly into the prepared pan, leveling the surface. Pop it in the oven for 25-30 minutes, or until a toothpick poked into the middle comes out clean. Let the cake cool completely right in the pan.
Mix the Raspberry Glaze: Grab a medium bowl and whisk the powdered sugar, raspberry jam, hot water, and raspberry extract (if you’re using it) until silky. Tweak the thickness by adding a splash more water or a bit more sugar—it should flow easily but hold its shape.
Glaze and Coat: Once the cake’s cool, lift it out of the pan and set it on a wire rack over a tray. Drizzle the raspberry glaze all over the top, letting it cascade down the edges. Shower it with desiccated coconut, pressing gently so it sticks to the glaze.
Let It Set and Cut: Give the glaze about 15 minutes to firm up, then slice the cake into neat squares or rectangles.
Storage and Serving Suggestions :
How to Store: Keep your Easy Raspberry Lamington Sheet Cake fresh by placing it in an airtight container. It’ll stay good at room temperature for up to 2 days or in the fridge for up to 5 days.
How to Serve: Enjoy it at room temperature alongside a warm cup of tea or coffee. For a little indulgence, top it with a dollop of whipped cream or a handful of fresh raspberries.
Nutritional Information (Per Serving, Approx. 12 Servings):
Calories: 320 kcal
Fat: 14g
Carbohydrates: 46g
Protein: 4g
Sugar: 32g
Sodium: 80mg
Note: Nutritional values are estimates and may vary based on exact ingredient brands and portion sizes.
Variations & Substitutions :
Flavor Swap: Use strawberry or blueberry jam instead of raspberry for a different fruity twist.
Gluten-Free Option: Swap out the all-purpose flour for a 1:1 gluten-free baking mix to make it suitable for gluten-sensitive folks.
Dairy-Free: Replace butter with margarine and milk with a plant-based alternative like almond or oat milk.
Chocolate Version: Swap the raspberry glaze for a chocolate icing (2 cups powdered sugar, ¼ cup cocoa powder, and ¼ cup hot water).
Additional Tips :
Even Coating: Spread the coconut on a tray and press the glazed cake into it for a more uniform layer.
Jam Consistency: Warm the raspberry jam slightly before mixing to ensure a smoother glaze.
Prep Ahead: Bake the cake a day early and store it, then add the glaze and coconut coating the following day to lock in that fresh, vibrant taste.
FAQ :
1- Can I freeze the Easy Raspberry Lamington Sheet Cake?
Absolutely! Securely wrap each piece in plastic wrap and place them in a freezer-safe container; they’ll keep for up to 2 months. Let them thaw at room temperature when you’re ready to enjoy.
2- What if I don’t have raspberry jam?
You can substitute with fresh or frozen raspberries blended into a puree, though you may need to adjust the sugar in the glaze.
3- How do I make the cake extra moist?
Add a tablespoon of sour cream or yogurt to the batter for a softer, moister texture.
4- Is the Easy Raspberry Lamington Sheet Cake suitable for kids’ parties?
Absolutely! Its bright flavor and fun coconut coating make it a kid-friendly favorite.
Conclusion :
This Easy Raspberry Lamington Sheet Cake is a delightful fusion of simplicity and indulgence. With its soft sponge, tangy raspberry glaze, and crunchy coconut topping, it’s a treat that’s as enjoyable to make as it is to eat. Whether you’re a baking novice or a seasoned pro, this recipe offers a hassle-free way to impress your friends and family. Give it a try, and let the sweet raspberry goodness brighten your day!