Lamington Birthday Cake Ideas: The Ultimate Lamington Layer Sponge Cake

Lamingtons are a quintessential Australian cake that can be served as dessert or as an afternoon tea. The fluffy, vanilla-spiked sponge is coated in chocolate and smothered with coconut shavings to create a decadent combination of flavors. However, this delicious dessert is also perfect for a lamington birthday cake. So what are the options for lamington birthday cake ideas?

lamington birthday cake ideas

A Lamington is a type of Australian cake that has chocolate or coconut icing and is often dipped in desiccated coconut. This blog post will be about making the ultimate version of this chocolate-coconut cake, which would make for an amazing birthday cake.

What is a Lamington Cake?

A Lamington cake is a sponge cake that has been dipped in chocolate icing and then rolled in coconut. It was originally named after Lord Lamington, who served as the Governor of Queensland from 1896 to 1901 (see also Lamington Cake History: A Mouthwatering Treat)

This dish is often enjoyed as an afternoon tea treat or for dessert. In this blog post I will discuss what lamingtons are, where they come from, and how you can make them at home!

Lamington Birthday Cake

Lamington birthday cake is basically sponge layer cake, buat is made with the same icing/frosting as with the lamingtons. Each layer of vanilla sponge cake is covered with chocolate icing and coconuts. And then for the filling, between layers are filled with jam dan cream.

For decoration, you can just stack the layers together, and have a birthday party with the lamingtons cake as centerpiece. Or, if you have certain theme for your birthday, you can add any other decorations covering the whole lamington cake.

Whichever decoration you decide, one thing is certain. That is that you will have the best birthday cake with the deliciousness of lamington cake.

How to Make Lamington Birthday Cake

How to make the layers sponge cake?

We all love the lamingtons. The sponge cake is a perfect vehicle for carrying the cream and chocolate to our mouths. But, how do you make a layer sponge cake?

Well, it’s really easy! For basic and easy recipe, all you need are three simple ingredients: eggs, sugar, and flour. Combine them in a bowl with some vanilla extract and baking powder then pour into two round pans lined with parchment paper or greased with butter (butter makes everything better!).

Bake at 350 degrees Fahrenheit for about 20-25 minutes or until toothpick inserted comes out clean. Cool on rack before removing from pan then fill with whipped cream frosting and your favorite toppings like sprinkles or coconut flakes. Enjoy!

How to make the chocolate icing for filling and frosting 

Lamingtons are a popular Australian delicacy. They are made of sponge cake dipped in chocolate icing and rolled in coconut.

The most difficult part is making the chocolate icing, as it needs to be thick enough so that it doesn’t drip off the lamington when you’re dipping them into it.

The chocolate icing for filling and frosting is made from cocoa powder, butter (optional), icing sugar and milk/water.

Decorating ideas for the top of the cake

The decoration is depending on what type of design for the cake. Do you want the standard lamington cake appearance? Or do you want lamington cake but with birthday custom design.

Assuming you want birthday cake with lamingtons look, here what we can do.

Carefully coat each of the cakes in the chocolate icing. Once they’re all coated, place them into your container and cover with coconut!

Repeat above to cover the second cake with icing and coconut.

Allow the icing to set on both of the cakes before carefully slicing each cake in half horizontally. Carefully fill between the cake slices with raspberry jam and cream. Place the next layer on top of the jam and cream and repeat.

Continue until all three layer have been covered in jam and cream before carefully placing the final layer on top of the cake. Now decorate with sprinkle or coconut or buttercream decoration as desired.

Lamington Birthday Cake Ideas and Recipes

Easy Lamington Layer Cake Recipe

Ingredients:

For the Sponge Cake

  • 2 tablespoons of butter – melted
  • 2 tablespoons of cornflour
  • 4 eggs – at room temperature
  • ¾ cup of caster sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of self raising flour
  • ¼ cup of boiling water

For the Chocolate Icing/Frosting

  • 3 cups of icing sugar mixture – sifted
  • 1 ½ tablespoons of cocoa
  • ⅓ cup of water
  • 2 cups of coconut

For Decoration

  • 600 ml of thickened cream
  • 1 tablespoon of icing sugar
  • 1 teaspoon of vanilla extract
  • ½ cup of raspberry jam

Method:

Making the Sponge Cake

  1. Preheat your oven to 180 degrees. Use 1 tablespoon of the melted butter to grease two x 20cm round cake tins and then sprinkle 2 teaspoons of cornflour over each greased tin.
  2. Give the tins a good shake to evenly coat the cornflour before tipping out the excess. Line the base of each tin with a sheet of baking paper.
  3. Use an electric mixer to beat together the eggs, caster sugar and vanilla extract for approximately 8 minutes or until it becomes thick and creamy.
  4. In a small bowl, sift together the self raising flour and remaining 1 tablespoon of cornflour three times.
  5. Sift the flours over the egg mixture, and using a large metal spoon, gently fold the ingredients together.
  6. Combine the remaining 1 tablespoon of melted butter with the boiling water in a small jug and pour down the side of the bowl into the egg mixture. Fold until just combined.
  7. Divide the mixture evenly between the two cake tins and place in the oven to bake for 20 minutes, or until the sponges are golden and a skewer inserted into the centre of the tin comes out clean.
  8. Allow the cakes to cool in their tins for 5 minutes before carefully turning onto a wire rack to completely cool.

Making the Chocolate Icing

  1. Once the cakes have cooled (ideally waiting until the next day), it’s time to make the chocolate icing. Place the coconut in a large container and set aside until needed.
  2. Combine the cocoa, icing sugar and water in a large container (big enough for the cake to fit in) and mix until all the ingredients have combined.
  3. You want the icing to be quite runny, so add a little water if it’s too thick.

Decorating the cake

  • Carefully coat each of the cakes in the chocolate icing. Once the cake has been completely covered with icing, place it in the container with the coconut and cover.
  • Repeat above to cover the second cake with icing and coconut.
  • Allow the icing to set on both of the cakes before carefully slicing each cake in half horizontally.
  • Place the thickened cream, extra icing sugar and vanilla extract in a medium sized bowl and beat with electric beaters until soft peaks form.
  • Place one layer of cake on your serving plate – leaving exposed cake on top. Carefully cover the surface with raspberry jam and cream. Place the next layer on top of the jam and cream and repeat.
  • Continue until all three layer have been covered in jam and cream before carefully placing the final layer on top of the cake.
  • You can sprinkle the cake with a little extra coconut if you like.

Decorating the cake

  • Carefully coat each of the cakes in the chocolate icing. Once the cake has been completely covered with icing, place it in the container with the coconut and cover.
  • Repeat above to cover the second cake with icing and coconut.
  • Allow the icing to set on both of the cakes before carefully slicing each cake in half horizontally.
  • Place the thickened cream, extra icing sugar and vanilla extract in a medium sized bowl and beat with electric beaters until soft peaks form.
  • Carefully cover the surface with raspberry jam and cream. Place the next layer on top of the jam and cream and repeat. You should now have a beautiful 3-layer cake.
  • The above instructions are for making an elegant three layered fruitcake – perfect as dessert or tea time snack during holiday festivities
  • Continue until all three layer have been covered in jam and cream before carefully placing the final layer on top of the cake.
  • You can sprinkle the cake with a little extra coconut if you like.
  • Enjoy!

Lamington Slice Cake by Donna Hay

Ingredients:

For the sponge cake

  • 125g unsalted butter, softened
  • 1¼ cups (275g) caster sugar 
  • 2 tsp vanilla extract
  • 2 eggs
  • 1¾ cups (260g) plain flour 
  • 1½ tsp baking powder
  • ¾ cup (185ml) buttermilk 
  • ¼ cup (20g) shredded coconut

For chocolate icing

  • ½ cup (125ml) single (pouring) cream 
  • 300g dark chocolate, finely chopped

Method:

  1. Preheat oven to 160°C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.
  2. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and buttermilk and beat on low speed to combine. 
  3. Spoon the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper and spread evenly.
  4. Bake for 35–40 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely. 
  5. To make the chocolate icing, place the cream in a small saucepan over medium heat and bring to the boil. Remove from the heat and add the chocolate. Stand for 5 minutes, then whisk until combined and smooth.
  6. Spread the cake with the warm icing, sprinkle with the coconut and refrigerate for 30 minutes before slicing to serve. Serves 6–8