King Charles Coronation Cake
For a super easy and fun King Charles Coronation Cake, this Union Jack traybake cake is the best show stopper you will find. This traybake is a people-pleaser, can feed a lot of friends and is topped with the best fresh berries. A perfect cake for a Coronation street party.
Equipment
Ingredients
King Charles Coronation Lemon Cake Ingredients
- 400 g unsalted butter (or baking block like Stork)
- 100 g light brown soft sugar
- 250 g caster sugar
- 4 medium eggs
- 375 g plain flour / all purpose flour
- 0.5 teaspoon baking powder
- small pinch salt
- 0.5 lemon (juice and zest)
- 80 ml semi skimmed milk
Cream Cheese Buttercream Frosting and Decoration Ingredients
- 125 g unsalted butter
- 150 g icing sugar / confectioners sugar
- 180 g cream cheese
- 400 g Strawberries
- 250 g raspberries
- 400 g Blueberries
- 0.5 lemon (juice and zest)
Instructions
Making the coronation cake
- Preheat the oven to 180ºC.
- Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper.
- In a large mixing bowl or in a mixer cream together the 400g butter, 100 light brown soft sugar and 250g caster sugar until light and fluffy.
- Gently add the 4 medium eggs one at a time.
- Sieve the 375g flour, 0.5 tsp baking powder and pinch of salt into the mixing bowl.
- Mix in the lemon juice and zest.
- Gently add in the 80ml milk little at a time. If it starts to curdle add 1 tablespoon of plain flour.
- Pour the mix into the prepared tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
- Bake for 35-40 minutes until the centre of the cake is cooked - use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on leave the cake to cook for a few minutes more and test again.
- Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.
Cream Cheese Buttercream
- Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
- Using a hand mixer, mix the 125g butter and 150g icing sugar together.
- Add the 180g cream cheese and zest of one lemon to create a smooth mix. It should be more thick than runny and will hold its shape. If it's too runny add a tablespoon of icing sugar at a time and whisk until it thickens up.
- Smear the cream cheese buttercream thickly over the cold cake.
- Decorate the cake with the strawberries, raspberries and blueberries in the shape of the Union Jack. Start with the strawberries in the cross. Add the diagonal blueberries and then fill in the gaps with blueberries.
Video
Notes
- It makes 12 large slices but we often make these bitesize pieces where you can actually get 48 pieces out of the cake.
- The cake will last for up to 5 days in an air tight container.
- Store somewhere cool but not the fridge.
- For the best results use the eggs and butter from room temperature.
Nutrition
Calories: 708kcalCarbohydrates: 77gProtein: 7gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 164mgSodium: 98mgPotassium: 226mgFiber: 4gSugar: 48gVitamin A: 1412IUVitamin C: 33mgCalcium: 78mgIron: 2mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.