This advocaat cake is quick and simple to make. The sponge cake has a rich yet fresh flavour, a soft texture and it’s topped with soft mounds of whipped cream spiked with Warninks advocaat. Dress this advocaat dessert up for any occasion, including Easter, birthdays, Christmas and summer garden parties.
THIS POST HAS BEEN SPONSORED BY WARNINKS. ALL OPINIONS AND TEXT ARE MY OWN.
Advocaat is often associated with Christmas, but with that fantastic yellow colour, it’s also ideally suited to springtime entertaining. I dreamed up this Warninks advocaat cake with Easter in mind, but the inclusion of a little lemon zest in the sponge cake is a nod in the direction of our much-loved cheeky winter tipple, the Snowball.
The cake is topped with whipped cream spiked with advocaat. I can’t deny it, advocaat cream is bliss. And it’s a simple but highly effective way to bring this much-loved smooth and creamy liqueur into baking.
This advocaat dessert is a must for all advocaat lovers wishing to bring this beautiful classic liqueur into modern Easter traditions. A slice of this cake pairs well with either an advocaat Easter cocktail or a boozy advocaat milkshake.
And don’t forget that the decorations are changeable, meaning that this cake can be enjoyed at any time of the year, not just Easter.
What makes this Warninks advocaat cake special
If I had to sum up the flavour of this advocaat dessert, I’d say that it tastes rather like a boozy trifle, but without the fruity element. Sounds great, doesn’t it? Here’s the lowdown:
- The cake is light and fresh.
- With a subtle hint of lemon zest.
- The creamy topping is not too sweet.
- And of course, it’s spiked with Warninks advocaat so there’s a lovely boozy kick.
- It’s really easy to decorate.
- And can be adapted to suit any occasion.
Ingredients notes
I recommend using proper butter rather than baking margarine for this advocaat cake. I’m not normally picky and will often use margarine in cake making. But here, the full and rich taste of the butter is essential. The cake flavouring has been kept deliberately simple to let the advocaat cream topping shine, so the butter adds wonderful yet subtle richness and flavour to the cake.
A mixture of light brown sugar and caster sugar also lend interest and great texture to the cake crumb. Browns sugar seems to add a certain softness to cakes that white sugar alone cannot quite achieve.
Similarly, a touch of soured cream also helps achieve a delicately soft crumb. If you don’t have it to hand, try Greek yoghurt in its place.
I’ve used plain flour and baking powder but if you prefer to use self-raising flour that’s fine. Remember to omit the baking powder though.
Use double cream for the topping. In the UK double cream has a fat content of 48%, so if you are elsewhere in the world use a suitable alternative with a similar fat content. This cream whips up well, even when the advocaat has been added in.
And of course, it’s essential to use quality advocaat. I only ever keep Warninks advocaat in stock. It’s affordable and the fact that it’s the brand leader, outselling all other advocaats, is proof that the quality cannot be rivalled.
Step-by-step instructions
This advocaat dessert is very easy to make:
- Cream the butter and sugar together using electric beaters.
- Add the eggs, one at a time, beating well between each addition (if the mixture curdles, don’t worry).
- Mix in the vanilla extract, soured cream and lemon zest.
- Sieve the flour and baking powder into the bowl. Fold in using a large metal spoon.
- Transfer the batter to the baking tin and cook for around 35 minutes until a cocktail stick comes out clean.
- Cool in the tin then remove and peel off the baking parchment.
- Roughly chop the candy eggs.
- Put the cream and advocaat into a bowl then beat until the cream reaches soft peaks.
- Spread the cream over the top of the cake, scatter grated chocolate over it then top with the candy egg pieces.
Expert tips
Although this advocaat cake is very quick and easy to make here are a few tips to ensure success:
- Always use digital scales for the best results when baking – they give far more accurate results than cups or non-digital scales.
- The oven must be preheated to the correct temperature before baking begins. If the oven is not hot enough when the cake enters the oven then it will not rise and bake as well as it should do.
- This recipe calls for a deep 7-inch (18cm) circular tin. Differing sizes can be used but remember that using a smaller/ larger tin will affect the depth of the cake and also the cooking times.
- Always grease and line your cake tin with butter and baking parchment, even if it is a non-stick pan. The parchment helps protect the edge of the cake from browning too much and makes it much easier to remove the cake from the pan once baked.
- The sponge cake can be made in advance (it can even be frozen), ready for topping with the advocaat cream and decorations just before serving.
- Turn the recipe into advocaat cupcakes. Just divide the mixture between 12-15 cupcake wrappers and bake for around 20 minutes. Then top with the cream and your choice of decorations.
Frequently asked questions
It’s fine to store this advocaat cake at room temperature for a couple of hours. If it needs to be stored for longer, then the cake needs to be covered and stored in the fridge to keep the advocaat cream in edible condition.
Since the shells on the candy egg decorations may leak their colour over time, especially when refrigerated, it is best to add these at the point of serving.
Leftovers should be stored in the fridge regardless. Remember to take the cake out of the fridge 1-2 hours before eating to allow the sponge cake to come back to room temperature. The candy eggs won’t look as impressive but will still taste fine.
I find the presence of the Warninks advocaat in the cream sufficient to add a lovely boozy buzz to this advocaat dessert. However, for a more pronounced boozy bake try replacing the milk in the recipe with Warninks advocaat.
Once opened store advocaat in the fridge and it will last for around 6 months. This should be plenty of time to use it up in a variety of drinks and bakes (see the ideas at the end of the post for inspiration).
Alternative ways to decorate this advocaat dessert
This Warninks advocaat cake is not just for Easter. Vary the toppings to suit the season or occasion. Here are a few ideas:
- Birthdays – add colourful sprinkles and candles.
- Valentine’s day – bake in a heart shaped-tin and top with heart shaped foil-wrapped chocolates.
- Summer BBQ – edible fresh flowers scattered on top look sensational.
- Christmas – pick festively themed decorations.
Or turn it into a dessert suitable for any occasion by topping it with generic decorations or chocolates of your choice.
More ways to use Warninks advocaat in baking
If you are looking for more ways to use up a bottle of Warninks try these advocaat dessert recipes too:
- Advocaat White Chocolate Truffles
- Quick Puff Pastry Mince Pies with Warninks Advocaat Butter
- Cheesecake Bites
- Advocaat tiramisu
Popular advocaat drinks
- Warninks Advocaat Snowball Cocktail with Ginger Beer
- Warninks Bombardino – A Warm Advocaat Cocktail
- Advocaat Milkshake
- Advocaat Easter Cocktail
If you have tried this advocaat cake recipe then please give it a rating or comment. I love to hear how you get along with my creations.
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Warninks Advocaat Cake
Equipment
- 1 deep 7-inch (18cm) loose-bottomed circular cake tin
Ingredients
- 120 g Butter softened
- 75 g Light brown sugar
- 75 g Caster sugar
- 180 g Plain flour all-purpose
- 1½ teaspoons Baking powder
- 2 Eggs large, free-range
- 2 teaspoons Vanilla extract
- Zest of a lemon
- 60 g Soured cream or Greek yoghurt
- 2 tablespoons Milk
For the Toppings
- 125 ml Double cream
- 3½ tablespoons Warninks advocaat
- 1 tablespoon Grated chocolate
- 75 g Candy eggs
Instructions
- Preheat the oven to 180C/ 350F/ GM 4. Grease & line the base and sides of the baking tin with baking parchment.
- Cream the butter and sugar together using electric beaters until light and fluffy.
- Add the eggs, one at a time, beating well between each addition. If the mixture curdles, don't worry, it will correct itself when the flour is added.
- Mix in the vanilla extract, soured cream and lemon zest.
- Sieve the flour and baking powder into the bowl. Fold in using a large metal spoon, scraping to the bottom of the bowl to ensure a good mix. Stop mixing when the batter looks smooth and no streaks of flour remain.
- Transfer the batter to the baking tin and cook for around 35 minutes until a cocktail stick comes out clean.
- Cool in the tin then remove and peel off the baking parchment.
- Once the cake has cooled completely roughly chop the candy eggs (not too small)
- Put the cream and advocaat into a bowl then beat until the cream reaches soft peaks.
- Spread the cream over the top of the cake, leaving it in peaks, then scatter grated chocolate over it and finally top with the candy egg pieces.
Notes
- Always use digital scales for the best results when baking – they give far more accurate results than cups or non-digital scales.
- The oven must be preheated to the correct temperature before baking begins. If the oven is not hot enough when the cake enters the oven then it will not rise and bake as well as it should do.
- This recipe calls for a deep 7-inch (18cm) circular tin. Differing sizes can be used but remember that using a smaller/ larger tin will affect the depth of the cake and also the cooking times.
- Always grease and line your cake tin with butter and baking parchment, even if it is a non-stick pan. The parchment helps protect the edge of the cake from browning too much and makes it much easier to remove the cake from the pan.
- The sponge cake can be made in advance (it can even be frozen), ready for topping with the advocaat cream and decorations just before serving.
- Turn the recipe into advocaat cupcakes. Just divide the mixture between 12-15 cupcake wrappers and bake for around 20 minutes. Then top with the cream and your choice of decorations.
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