Louise Cake is a classic layered dessert known for its elegant balance of textures and flavors. A soft, buttery shortcake base is topped with tangy raspberry jam and finished with a light, fluffy coconut meringue that bakes to a delicate golden finish. Every bite offers contrast—rich yet airy, sweet yet bright—making this cake a timeless favorite.
Often served as a slice rather than a traditional cake, Louise Cake is especially popular for afternoon tea, celebrations, and special gatherings. While it looks refined and bakery-worthy, it’s made with simple pantry ingredients and straightforward steps.
Who Is This Recipe For?
This recipe is perfect for:
- Fans of classic teatime desserts
- Bakers who enjoy layered slices and bars
- Anyone looking for a show-stopping yet approachable bake
- Raspberry and coconut lovers
- Home bakers wanting a nostalgic, elegant dessert
Why It’s Great
- Beautiful layered presentation
- Balanced sweetness with a fruity contrast
- Uses basic baking ingredients
- Ideal for slicing and sharing
- Perfect for tea, brunch, or dessert tables
Yield & Timing
- Yield: 12–16 slices
- Prep Time: 20 minutes
- Bake Time: 28–30 minutes
Ingredients
For the Base
- ½ cup butter, softened
- ¼ cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Filling
- 1 cup raspberry jam
Coconut Meringue Topping
- 4 egg whites
- 1 teaspoon cornstarch
- ⅓ cup granulated sugar
- 1¼ cups desiccated coconut
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- 8×8-inch baking pan
- Parchment paper
- Spatula
- Sifter (optional but helpful)
How to Make Louise Cake
- Prepare the Pan
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang, and lightly grease. - Make the Base
Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla.
In a separate bowl, combine flour, baking powder, and salt. Mix into the butter mixture until a soft dough forms. - Assemble the Layers
Press dough evenly into the pan. Spread raspberry jam gently over the surface. - Prepare the Coconut Meringue
Beat egg whites with cornstarch until soft peaks form. Gradually add sugar and beat until glossy, stiff peaks develop. Fold in coconut gently. - Top and Bake
Spread meringue evenly over the jam layer. Bake for 28–30 minutes, until lightly golden and set.
Cooling & Serving
Allow the cake to cool completely in the pan before lifting and slicing. This ensures clean layers and neat slices.
Serve at room temperature with tea or coffee for the best flavor and texture.
Storage
- Room Temperature: Up to 2 days in an airtight container
- Refrigerator: Up to 4 days
- Bring to room temperature before serving for optimal softness
FAQ
Can I use another type of jam?
Yes—apricot, strawberry, or blackberry work well, but raspberry provides the best balance.
Why is my meringue soft?
Ensure egg whites are whipped to stiff peaks and sugar is fully dissolved.
Can I double the recipe?
Absolutely—use a 9×13-inch pan and increase bake time slightly.
Is Louise Cake the same as a sponge cake?
No. It has a shortcake-style base rather than a sponge texture.
Conclusion
Louise Cake has earned its place as a beloved classic for a reason. With its buttery base, vibrant jam layer, and airy coconut meringue topping, it delivers elegance without complexity. Whether served at afternoon tea or sliced for a celebration, this cake always feels special—and never goes out of style.
