Sweet Lady Jane Cake is a timeless classic that brings together layers of moist cake, fresh fruit, and luscious cream. Originating from the beloved Sweet Lady Jane Bakery in California, this dessert has won hearts with its delicate balance of flavors and elegant presentation. It’s the perfect treat for celebrations or whenever we crave a slice of something truly special.
Sweet Lady Jane Cake Recipe
Crafting the Sweet Lady Jane Cake involves layering moist sponge, luscious cream, and fresh fruit to achieve the perfect balance of texture and flavor. Below, we break down the process step-by-step to guide us through making this elegant dessert.
Ingredients
- 1 cup all-purpose flour, sifted
- 1 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipping cream)
- Fresh strawberries, sliced (about 2 cups)
- Fresh raspberries and blueberries for garnish (optional)
Equipment Needed
- 9-inch round cake pans (2)
- Electric mixer
- Mixing bowls
- Spatula
- Cooling rack
- Piping bag (optional)
Step 1: Prepare the Sponge Cake
- Preheat the oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
- In a bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened.
- Add the melted butter, whole milk, and vanilla extract to the yolk mixture. Stir gently to combine.
- In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
- In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Carefully fold the beaten egg whites into the batter to maintain airiness.
- Divide the batter evenly between the two pans.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove cakes from the oven and let cool on a wire rack for 10 minutes, then turn out and cool completely.
Step 2: Whip the Cream
- Pour the chilled heavy whipping cream into a cold mixing bowl.
- Add powdered sugar and vanilla extract to the cream.
- Beat with an electric mixer on medium-high speed until stiff peaks form, ensuring a smooth and glossy texture.
Step 3: Assemble the Sweet Lady Jane Cake
- Place one sponge cake layer on a serving plate.
- Spread a generous layer of whipped cream evenly over the cake.
- Arrange sliced strawberries on top of the cream layer, covering the surface evenly.
- Add the second sponge cake layer carefully on top of the strawberry and cream layer.
- Cover the entire cake with the remaining whipped cream using a spatula or a piping bag for decoration.
- Garnish with additional fresh strawberries, raspberries, and blueberries.
Baking and Assembly Summary
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Bake Sponge Cake | 350°F (175°C) | 20-25 mins | Test with toothpick |
| Whip Cream | Cold Bowl | 3-5 mins | Stiff peaks, glossy texture |
| Assemble Cake | Room Temp | ~15 mins | Layer and garnish |
“The key to Sweet Lady Jane Cake is the harmony between moist sponge, whipped cream, and fresh berries — each element should be light yet rich, blending into a dessert that feels both elegant and indulgent.“
By following these steps, we recreate the classic taste and texture of the iconic Sweet Lady Jane Cake for any special occasion or indulgent treat.
Ingredients
To create the perfect Sweet Lady Jane Cake, we need to gather all the essential ingredients. These components work together to build the cake’s signature moist sponge, luscious cream, and fresh fruit layers that define this classic dessert.
Cake Ingredients
For the cake base, precise measurements ensure a tender and airy sponge that forms the foundation of our Sweet Lady Jane Cake:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (180 g) | Sifted |
| Granulated sugar | 1 cup (200 g) | |
| Large eggs | 5 | Room temperature |
| Unsalted butter | ½ cup (115 g) | Melted |
| Whole milk | ⅓ cup (80 ml) | Warm |
| Baking powder | 1 ½ tsp | |
| Vanilla extract | 1 tsp | Pure |
| Salt | ¼ tsp |
Frosting Ingredients
The frosting is a crucial layer of smooth richness, balancing the light sponge and fresh fruit perfectly:
- Heavy whipping cream – 2 cups (480 ml), cold, for optimal whipping
- Powdered sugar – ⅓ cup (40 g), sifted to eliminate lumps
- Vanilla extract – 1 tsp, to enhance flavor naturally
Filling Ingredients
The signature fruit filling adds the vibrant freshness that sets the Sweet Lady Jane Cake apart:
- Fresh strawberries – 2 cups (about 300 g), hulled and sliced
- Strawberry preserves – ¼ cup (80 g), for added sweetness and moisture
- Lemon juice – 1 tbsp, to brighten the fruit flavor
With these precise ingredients, we guarantee each slice of this classic cake delivers the perfect harmony of moist sponge, rich cream, and fresh fruity brightness.
Equipment Needed
To create the classic Sweet Lady Jane Cake, having the right equipment ensures precision and ease throughout the baking process. Here’s a detailed list of essential tools we recommend for flawless execution of this elegant dessert:
- Mixing Bowls
Use medium and large bowls to combine and whisk ingredients comfortably, avoiding spills.
- Electric Mixer or Stand Mixer
Vital for whipping the cream to stiff peaks quickly and mixing cake batter evenly.
- Measuring Cups and Spoons
Accurate measurements of flour, sugar, and liquids are crucial for maintaining the cake’s delicate balance.
- Sifter or Fine-Mesh Strainer
Helps aerate and remove lumps from the all-purpose flour and powdered sugar, contributing to a light, fluffy sponge and smooth frosting.
- 9-Inch Round Cake Pans (2 or 3)
These pans create uniform layers. Grease and line with parchment paper for easy removal.
- Cooling Racks
Allow the sponge cakes to cool evenly and prevent sogginess from steam.
- Offset Spatula
Perfect for spreading whipped cream and smoothing the frosting layers neatly.
- Sharp Serrated Knife or Cake Leveler
Ensures even slicing of the sponge cake layers for professional assembly.
- Pastry Brush
Ideal for brushing lemon juice or strawberry preserves over cake layers to enhance moisture and flavor.
- Rubber or Silicone Spatula
Useful for folding ingredients gently without deflating the batter.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Mixing and whisking ingredients |
| Electric/Stand Mixer | Whipping cream and blending batter |
| Measuring Cups/Spoons | Accurate measurement of ingredients |
| Sifter/Fine-Mesh Strainer | Aerating flour and powdered sugar |
| 9-Inch Round Cake Pans | Baking uniform sponge layers |
| Cooling Racks | Cooling cakes evenly |
| Offset Spatula | Spreading and smoothing frosting |
| Serrated Knife/Cake Leveler | Slicing cake layers evenly |
| Pastry Brush | Applying lemon juice or preserves |
| Rubber/Silicone Spatula | Folding ingredients gently |
“Using the correct tools not only enhances the baking experience but also helps us achieve the signature moistness and silky creaminess that define our Sweet Lady Jane Cake.“
Let’s ensure we have all these essentials ready before diving into the cake assembly for a seamless and enjoyable baking session.
Prep Work
Before diving into baking our Sweet Lady Jane Cake, let’s get everything ready to ensure a smooth and efficient process. Proper preparation of the cake batter, frosting, and filling is key to achieving that classic moist texture and balanced flavor.
Preparing the Cake Batter
- Preheat the oven to 350°F (175°C). This creates the ideal environment for even baking.
- Sift together the dry ingredients: all-purpose flour, baking powder, and salt. Sifting aerates the flour, ensuring a light sponge.
- In a large mixing bowl, beat the eggs and granulated sugar using an electric mixer on medium-high speed until the mixture becomes pale, thick, and fluffy—about 4-5 minutes.
- Gradually fold in the sifted dry ingredients using a rubber spatula. This preserves the air in the batter.
- Warm the whole milk until it reaches approximately 110°F (43°C), then slowly add it to the batter along with the melted unsalted butter and vanilla extract. Stir gently until fully incorporated.
- Divide the batter evenly between two prepared 9-inch round cake pans, smoothing the tops with an offset spatula.
Preparing the Frosting
- Ensure the heavy whipping cream is cold straight from the refrigerator; this helps it whip quickly and hold shape.
- Using a chilled mixing bowl and whisk attachment, whip the cream on medium-high speed.
- Once soft peaks begin to form, gradually add sifted powdered sugar and vanilla extract.
- Continue whipping until the cream forms firm peaks but remains smooth and silky, perfect for layering and decorating.
| Frosting Ingredient | Quantity | Preparation Note |
|---|---|---|
| Heavy whipping cream | 2 cups | Keep cold for best results |
| Powdered sugar (sifted) | 1/4 cup | Adds sweetness and stability |
| Vanilla extract | 1 teaspoon | Enhances flavor |
Preparing the Filling
- Wash and hull fresh strawberries. Slice them evenly for consistent layering.
- In a medium bowl, combine sliced strawberries with a tablespoon of strawberry preserves and a teaspoon of fresh lemon juice. Toss gently to coat.
- Let the mixture sit for 10 minutes to macerate, enhancing the natural sweetness and creating a juicy filling.
| Filling Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh strawberries | 2 cups (sliced) | Provides fresh fruity texture |
| Strawberry preserves | 1 tablespoon | Adds sweetness and richness |
| Lemon juice | 1 teaspoon | Brightens flavor |
By thoroughly completing our prep work in this structured way, we set the stage for assembling the iconic Sweet Lady Jane Cake with confidence and precision.
Directions
Follow these precise steps to create the iconic Sweet Lady Jane Cake, capturing its moist, tender layers and luscious cream perfectly.
Baking the Cake Layers
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Sift together the all-purpose flour, baking powder, and salt to ensure an even texture.
- In a separate bowl, cream the melted unsalted butter with granulated sugar until light and fluffy.
- Beat in large eggs one at a time, mixing thoroughly after each addition.
- Add vanilla extract to the mixture.
- Gradually alternate adding the sifted dry ingredients and warm whole milk to the butter mixture. Start and end with the dry ingredients. Mix gently to avoid overworking the batter.
- Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the Cake Layers
- Remove cake pans from the oven and place them on wire cooling racks.
- Let cakes cool in the pans for 10 minutes.
- Run a knife around the edges to loosen, then invert layers onto the racks to cool completely.
- Use a serrated knife or cake leveler to trim any domed tops so the layers stack evenly.
Assembling the Cake
- Begin with one cake layer on a cake board or serving plate.
- Spread a generous layer of the strawberry filling—made from macerated fresh strawberries with strawberry preserves and lemon juice—over the cake.
- Top the filling with a thick layer of whipped cream, spreading evenly with an offset spatula.
- Carefully place the second cake layer on top and repeat the strawberry filling and whipped cream layering if desired.
- Press lightly to adhere layers, ensuring the cake is stable.
Applying the Frosting
- Use cold heavy whipping cream whipped to firm peaks, sweetened with powdered sugar and flavored with vanilla extract.
- Apply a thin crumb coat over the entire cake to lock in crumbs.
- Chill the cake for 15 to 20 minutes to set the crumb coat.
- Finish with a smooth, even final layer of whipped cream frosting.
- Use an offset spatula or bench scraper for clean edges and a polished appearance.
Decorating the Cake
- Arrange fresh whole and halved strawberries artistically on top.
- Optionally, pipe whipped cream rosettes around the edges using a star tip.
- Lightly dust the top with powdered sugar for an elegant touch.
- Refrigerate the assembled cake for at least 1 hour before serving to set flavors and frosting.
- Serve chilled, slicing carefully with a sharp serrated knife for clean cuts.
| Step | Key Details |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 25-30 minutes |
| Cake Pan Size | 9-inch round pan |
| Cooling Time | 10 minutes in pan + cooling completely on rack |
| Frosting | Whipped heavy cream with powdered sugar |
| Filling | Fresh strawberries, preserves, lemon juice |
Make-Ahead Tips
To ensure our Sweet Lady Jane Cake tastes freshly made while saving time on the day of serving, here are key make-ahead strategies that work beautifully for this delicate dessert.
Prepare the Sponge Layers in Advance
We can bake the sponge cake layers up to 2 days ahead. After cooling them completely on a rack, wrap each layer tightly in plastic wrap to lock in moisture. Store at room temperature in an airtight container or loosely covered with foil. Avoid refrigeration for the sponge alone as it may dry out the cake.
Whip the Cream Fresh or Ahead
For best texture, whip the cream just before assembling the cake. However, we can prepare the whipped cream up to 8 hours ahead:
- Whip the cold heavy cream with powdered sugar and vanilla until firm peaks form.
- Cover the bowl tightly with plastic wrap and refrigerate.
- Give a quick re-whip using a mixer if it softens before using.
Macerate the Strawberries Early
We enhance the filling flavor by macerating strawberries with preserves and lemon juice. This step can be done 24 hours in advance and kept chilled. This resting time helps the fruit release juices for a juicy, vibrant filling.
| Component | Maximum Make-Ahead Time | Storage Method |
|---|---|---|
| Sponge Cake Layers | 2 days | Wrapped tightly, room temperature |
| Whipped Cream | 8 hours | Covered, refrigerated |
| Macerated Strawberries | 24 hours | Covered, refrigerated |
Assembly and Refrigeration
Once assembled, the Sweet Lady Jane Cake should be refrigerated for at least 2 hours before serving to allow the flavors to meld and the cream to set firmly. If making the entire cake ahead, cover it lightly with plastic wrap or use a cake dome and refrigerate for up to 24 hours to maintain freshness.
“Make-ahead preparation lets us enjoy every slice of our Sweet Lady Jane Cake at its best without the last-minute rush.”
By following these practical make-ahead tips, we can confidently plan ahead while preserving the cake’s signature moist sponge layers, luscious cream, and fresh fruit vibrancy.
Storage Instructions
To maintain the signature moistness and fresh fruit vibrancy of our Sweet Lady Jane Cake we must follow specific storage guidelines. Proper storage preserves the delicate balance of sponge, cream, and strawberries while ensuring the cake tastes just as delightful as when freshly made.
Refrigeration
- After assembling, place the cake in an airtight container or cover it carefully with plastic wrap to prevent it from absorbing other refrigerator odors.
- Refrigerate the cake for at least 2 hours before serving. This resting time allows the cream to set and the flavors to meld perfectly.
- Store the cake in the refrigerator at a consistent temperature ranging between 34°F to 40°F (1°C to 4°C).
- The cake stays fresh for up to 24 hours when refrigerated properly. Beyond this, the sponge may begin to dry out and the whipped cream might lose its ideal texture.
| Storage Condition | Temperature Range | Maximum Storage Time | Notes |
|---|---|---|---|
| Refrigerated | 34°F to 40°F | 24 hours | Keep covered to prevent drying and odor absorption |
| Room Temperature | Below 70°F | Not recommended | Risk of cream spoilage |
Freezing (Optional)
Freezing the Sweet Lady Jane Cake is generally not recommended because the fresh strawberries and whipped cream suffer texture changes, resulting in water separation on thawing.
If freezing is necessary:
- Wrap individual cake slices in plastic wrap.
- Place wrapped slices inside an airtight freezer container.
- Freeze for up to 1 month.
- Thaw slices slowly in the refrigerator for several hours before serving.
Handling Leftovers
“For the best experience with our Sweet Lady Jane Cake, slice only what you plan to eat immediately. This prevents excess exposure to air and prolongs overall cake freshness.”
- Use a sharp serrated knife for clean slices, minimizing moisture loss.
- Always return leftovers promptly to refrigerated storage.
- Avoid leaving the cake at room temperature over 2 hours to prevent spoilage of cream and fruit.
By following these Storage Instructions carefully, we can savor every bite of our Sweet Lady Jane Cake at its peak indulgence level.
Conclusion
Making the Sweet Lady Jane Cake is a rewarding experience that brings together classic flavors and elegant presentation. With the right ingredients, tools, and techniques, we can create a dessert that delights both the eyes and the palate.
Taking time to prepare each component carefully and following storage tips ensures every slice stays fresh and delicious. Whether for a special occasion or a simple treat, this cake is sure to impress and satisfy.
Frequently Asked Questions
What is a Sweet Lady Jane Cake?
Sweet Lady Jane Cake is a classic layered dessert featuring moist sponge cake, fresh strawberries, and rich whipped cream. It originated from the Sweet Lady Jane Bakery in California and is prized for its delicate balance of flavors and elegant appearance.
What ingredients do I need to make Sweet Lady Jane Cake?
You need all-purpose flour, granulated sugar, eggs, unsalted butter, whole milk, baking powder, vanilla extract, salt, heavy whipping cream, powdered sugar, fresh strawberries, strawberry preserves, and lemon juice.
What equipment is essential for baking this cake?
Key equipment includes mixing bowls, a mixer (stand or electric), measuring cups and spoons, a sifter, 9-inch round cake pans, cooling racks, an offset spatula, a serrated knife or cake leveler, pastry brush, and a rubber or silicone spatula.
How do I prepare the cake layers?
Preheat the oven, sift dry ingredients, mix with wet ingredients to a light batter, pour into pans, and bake. Bake times and temperatures should be carefully followed for moist, even layers.
How is the frosting and filling made?
Whip cold heavy cream with powdered sugar and vanilla until firm peaks form. Macerate fresh strawberries with strawberry preserves and lemon juice for a flavorful filling.
How do I assemble the Sweet Lady Jane Cake?
Layer the sponge cakes alternating with strawberry filling and whipped cream. Apply a crumb coat, then a final frosting layer. Decorate with fresh strawberries and optional whipped cream rosettes. Refrigerate before serving.
Can I prepare the cake ahead of time?
Yes, you can bake sponge layers up to 2 days ahead, whip cream up to 8 hours prior, and macerate strawberries 24 hours before assembling. Refrigerate the finished cake at least 2 hours before serving.
How should I store the Sweet Lady Jane Cake?
Store the cake in an airtight container in the refrigerator between 34°F to 40°F (1°C to 4°C) for up to 24 hours. Avoid room temperature storage over 2 hours to maintain freshness and prevent spoilage.
Can the cake be frozen?
Freezing individual slices is possible but not recommended as it may alter texture. It’s best to slice only what you need and keep the rest refrigerated for optimal taste and texture.
What tips ensure the cake stays moist and fresh?
Use fresh ingredients, follow precise baking times, refrigerate promptly, store in airtight containers, and slice with a sharp serrated knife to keep the cake moist and preserve the fresh fruit’s flavor.