Lamingtons, a traditional Australian dessert, are made of squares of sponge cake dipped in chocolate and rolled into coconut. A variation of the dessert is filling the lamingtons with strawberry jam and whipped cream, which makes them totally irresistible. Therefore this Lamington cake inspired by Australian lamingtons is taking this dessert to a new level.

I have tried to keep the recipe as simple and easy to prepare, creating a perfect summer dessert that is so refreshing and light.

The cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth. Hope you will try it out and enjoy as much as we did.

Lamington Cake Slice

Profiterole Cake
Chocolate Vertical Layer Cake

Lamington Cake

Lamington Cake

4.67 from 3 votes
This Lamington Cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.
Servings 12 servings
Prep Time 50 mins
Cook Time 18 mins
Total Time 1 hr 8 mins


Vanilla Sponge Cake

  • 3 eggs
  • 1/3 cup (70g) sugar
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1g) salt
  • 3/4 cup (95g) all-purpose flour
  • 1 Β½ tbsp (20g) butter , melted

Sugar Syrup

  • 1/4 cup (50g) sugar
  • 3 tbsp (50ml) water

Strawberry Filling

  • 9 oz (250g) strawberries , fresh or frozen
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice

Chocolate Glaze

  • 4 oz (120g) semi-sweet chocolate
  • 5 oz (140g) whipping cream

Mascarpone Frosting

  • 9 oz (250g) Mascarpone cheese , room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 ΒΌ cup (300g) whipping cream , chilled
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30g) water

For decoration

  • Unsweetened shredded coconut
  • Fresh strawberries


  • Prepare vanilla sponge cake. Preheat oven to 350F (180C). Grease an 8 inch (20cm) pan and line with parchment paper. Sift flour and set aside.
  • Place eggs, sugar, salt and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume.
  • Gradually sift the flour again over the batter and fold it in.
  • In the end incorporate the melted butter.
  • Pour batter into prepared pan and bake for about 18 minutes or until golden.
  • Invert cake onto a parchment paper lined rack and cool completely.
  • Prepare sugar syrup. In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl and cool completely.
  • Prepare strawberry filling. Place strawberries,  sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool until ready to use.
  • Prepare chocolate glaze.  Place chocolate and cream in a heatproof bowl and place over a pan of simmering water. Melt over low heat.
  • Place the cake over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup.  Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut.  Refrigerate for 30 minutes to set before cutting.
  • Prepare mascarpone filling. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
  • In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
  • Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
  • In another  bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip (9-11 mm).
  • Assemble the cake. Cut the cake into 2 layers. Add the first layer of cake onto a parchment paper lined platter. Add a cake ring around it. Line the cake ring with acetate sheet. Brush the cake with sugar syrup.
  • Add strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on sides and top. Smooth the top using a spatula.
  • Place the second layer of cake on top.
  • Refrigerate for 4-6 hours or overnight to set.
  • Decorate the cake with fresh strawberries, dust with powdered sugar if desired and enjoy!



Serving: 1gCalories: 415kcalCarbohydrates: 45.4gProtein: 7.8gFat: 23.2gSaturated Fat: 14gCholesterol: 115mgSugar: 33.9g
Calories: 415kcal
Course: Dessert
Cuisine: Australian
Keyword: Australian lamingtons, lamington cake, lamingtons, mascarpone frosting

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Maria Author says:

    Delicious cooked cake! There`s never a mistake with you , it`s always perfect!

  2. Georgiana Author says:

    Buna ziua! Felicitari pentru tot ceea ce faceti si multumesc pentru corectitudinea retetelor si micilor secrete! Am facut o multime dintre ele, atat pentru familie cat si pentru prieteni. Niciodata nu a iesit nimic gresit, ci perfect! Am o intrebare legata de glazurarea blatului: merge inmuiat in glazura de ciocolata si lasat pentru cateva minute? Sa iasa asemanator cu “Prajitura tavalita”. πŸ™‚

    1. Ella-HomeCookingAdventure Author says:

      Buna ziua Georgiana.

      Da, blatul se inmoaie in glazura pt cateva minute.

      Spor la treaba !

  3. marie Author says:

    Best cake i’ve ever made <3 Thanks for sharing this delicious recipe πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Β© Copyright 2022. Home Cooking Adventure