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Mothers Day Cake
📖 Introduction
Nothing says “I love you” quite like baking a homemade Mothers Day Cake that’s creamy, fluffy, and irresistibly delicious. Imagine layers of soft, buttery sponge filled with velvety whipped cream and fresh strawberries — the kind of dessert that fills your kitchen with the warm aroma of vanilla and makes every bite melt in your mouth.
Mother’s Day is about showing gratitude, love, and appreciation, and what better way to celebrate than with a cake made from scratch? Growing up, I remember helping my grandmother whisk eggs by hand until they turned light and frothy. She always said the secret to the perfect cake wasn’t in the recipe but in the love stirred into every step.
This recipe is designed to be foolproof — no advanced pastry skills needed. Whether you’re baking with your kids, surprising your mom, or simply treating yourself, this cake is light, elegant, and ready in just 45 minutes. It’s a showstopper centerpiece that pairs well with coffee, tea, or champagne for a truly memorable celebration.
Get ready to fall in love with your new Mothers Day Cake.
❤️ Why You’ll Love This Recipe
- ✅ Quick & Easy: Ready in just 45 minutes.
- ✅ Family-Friendly: Simple steps kids can help with.
- ✅ Customizable: Swap fruits, frostings, or fillings.
- ✅ Minimal Cleanup: Just one bowl for the sponge base.
- ✅ Make-Ahead Friendly: Bake the sponge a day before.
🛒 Ingredients
For the sponge:
- 1 cup (120g) all-purpose flour (sub: cake flour for lighter texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar (sub: coconut sugar for healthier twist)
- 2 large eggs, room temperature
- 1 tsp vanilla extract (see our [guide on how to make homemade vanilla extract])
- ½ cup (120ml) whole milk (sub: almond or oat milk for dairy-free)
For the filling & topping:
- 1 cup heavy whipping cream, chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced (sub: raspberries or blueberries)
👉 For ingredient tips, see our guide on How to Measure Flour Properly .
🍽 Step-by-Step Instructions: How to Cook Mothers Day Cake:
🥄 Step 1: Prep
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
🍰 Step 2: Make the Batter
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time, followed by vanilla extract.
- Gradually add dry ingredients, alternating with milk, mixing until smooth.
🔥 Step 3: Bake the Cake
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🎀 Step 4: Assemble & Decorate
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Slice cake horizontally into two layers.
- Spread half of whipped cream and strawberries on the bottom layer.
- Place the second layer on top, frost with remaining cream, and decorate with extra berries.
🔧 Pro Tips & Easy Variations
✅ Expert Tips
- Always use room-temperature eggs for a fluffy sponge.
- Don’t overmix the batter — it makes the cake dense.
- Chill the bowl and beaters before whipping cream for best results.
🔁 Variations
- 🌱 Dairy-Free: Use plant-based milk and coconut cream.
- 🍫 Chocolate Twist: Add 2 tbsp cocoa powder to the sponge.
- 🍋 Citrus Fresh: Add lemon zest to the batter and filling.
🍴 Serving Suggestions & Pairings
Pair this cake with:
- Fresh fruit salad ([see our easy fruit salad recipe])
- Hot herbal tea ([try our honey lavender tea])
- A sparkling mimosa for brunch
🥶 Storage & Meal Prep
- Fridge: Store covered for up to 3 days.
- Freezer: Wrap unfrosted sponge tightly, freeze up to 2 months.
- Reheating: Thaw at room temperature before decorating.
Nutrition Information (per slice, 10 servings)
- Calories: 290
- Sugar: 22g
- Sodium: 130mg
- Fat: 14g
- Carbohydrates: 36g
- Protein: 4g
- Cholesterol: 65mg
📝 Disclaimer: Values are estimates and vary by ingredients.
❓ FAQ – How to banana nut bread recipe
Q1: Can I make this Mothers Day Cake the night before?
Yes! Bake the sponge a day ahead and frost before serving.
Q2: Can I use gluten-free flour?
Absolutely — use a 1:1 gluten-free baking blend.
Q3: How do I keep the cake moist?
Brush layers with simple syrup before adding cream.
Q4: Can I use frozen berries?
Yes, thaw and pat dry before adding to avoid excess moisture.
Q5: Do I need special equipment?
Just a hand mixer (or whisk and patience!). No stand mixer required.
Easy Mothers Day Cake Recipe – 45-Minute Irresistible Dessert
- Total Time: 45 mins
- Yield: Servings: 10
Description
Bake this easy Mothers Day Cake in 45 mins! A creamy, fluffy treat that moms love.
Ingredients
-
1 cup (120g) all-purpose flour (sub: cake flour for lighter texture)
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
½ cup (115g) unsalted butter, softened
-
¾ cup (150g) granulated sugar (sub: coconut sugar for healthier twist)
-
2 large eggs, room temperature
-
1 tsp vanilla extract (see our [guide on how to make homemade vanilla extract])
-
½ cup (120ml) whole milk (sub: almond or oat milk for dairy-free)
Instructions
-
Prep oven and cake pan.
-
Make sponge batter.
-
Bake for 25–30 mins.
-
Whip cream and assemble.
Notes
Best served the same day, but can be stored for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
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💬 Closing Section
There you have it — a simple yet stunning Mothers Day Cake that’s creamy, fruity, and bursting with love. 💕 Whether you’re baking for your mom, grandmother, or yourself, this recipe is sure to bring smiles around the table.
If you try this recipe, please ⭐ rate it, 💬 leave a comment, and 📌 save it to Pinterest.
Happy baking, and Happy Mother’s Day! 🌸
