Harlequin Cake Recipe

Name: Harlequin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup butter, cubed; 1/4 cup water; 3 tablespoons baking cocoa; 1 cup all-purpose flour; 1 cup sugar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg; 1/4 cup buttermilk; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 3 tablespoons sugar; 1 can (12 ounces) raspberry or strawberry cake and pastry filling; 1 can (12 ounces) apricot filling; 1/4 cup sliced almonds, toasted; 4 plain milk chocolate candy bars (1.55 ounces each)

Servings: persons

1/2 cup butter, cubed
1/4 cup water
3 tablespoons baking cocoa
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup heavy whipping cream
3 tablespoons sugar
1 can (12 ounces) raspberry or strawberry cake and pastry filling
1 can (12 ounces) apricot filling
1/4 cup sliced almonds, toasted
4 plain milk chocolate candy bars (1.55 ounces each)

1
In a small saucepan, bring the butter, water and cocoa to a boil, stirring constantly. Remove from the heat; set aside. In a small bowl, combine the flour, sugar, baking soda and salt. Add the egg, buttermilk and vanilla; mix well. Beat in cocoa mixture.
2
Pour into a greased and floured 9-in. round baking pan. Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3
In a small bowl, beat cream and sugar until soft peaks form. Place cake on a serving platter. Set aside a fourth of the whipped cream. Frost top and sides of cake with remaining whipped cream.
4
Spoon the reserved whipped cream into a pastry bag with a star tip; pipe a diamond-pattern lattice design on cake top. Pipe a border around top edge of cake.
5
Spoon raspberry filling into every other diamond in lattice. Spoon apricot filling into remaining diamonds. Sprinkle with almonds.
6
Carefully cut each chocolate bar along the scored lines into 12 rectangles. Arrange chocolate pieces around side of cake with smooth sides out; press into whipped cream. Refrigerate until serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup butter, cubed, 1/4 cup water, 3 tablespoons baking cocoa, 1 cup all-purpose flour, and more.

Yes, Harlequin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harlequin Cake

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