Kruidnoten Whipped Cream Cake with Chocolate Sprinkles

Kruidnoten whipped cream cake for Sinterklaas, a Dutch holiday. This cake is light and fluffy, decorated with whipped cream, kruidnoten (Dutch cookies) and chocolate sprinkles! Substitute kruidnoten with Biscoff or gingersnaps.

Kruidnoten Whipped Cream Cake with Chocolate Sprinkes - Holiday Cake

Aaaand we’re at Sinterklaas cake no 3! Today’s recipe is a very simple one. Especially compared to the kruidnoten cake pie and the kruidnoten apple cake bars. The Sinterklaas cake I’m sharing with you guys today is a kruidnoten whipped cream cake and it consists of only four simple components:

  1. Sponge cake
  2. Whipped cream
  3. Kruidnoten
  4. Chocolate sprinkles

Yes, chocolate sprinkles!

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Vanilla Swiss Roll

Delicious SUPER soft vanilla sponge cake rolled up with whipping cream. The best simple cake you’ll ever have. Vanilla Swiss Roll. Also known as “Jelly roll”.

If you follow me on twitter or instagram, you might know I’ve been experimenting with swiss rolls lately. I was inspired to make these, because I love love LOVE the swiss rolls from Chinese bakeries but the nearest bakery is a 2,5h drive. Both plain and pandan flavored rolls are my favorite. I can’t choose between those two. For today, I’ll be sharing the vanilla flavored one though. I’ve done quite some recipe testing these past few week (I’ve possibly tasted about 6-10 swiss rolls. Seriously, I lost count at 2.) and I finally have the perfect soft sponge recipe for swiss rolls for you guys. I shared these at work and I’ve never had so many compliments before! Read more

Hot Chocolate Cupcakes

Dutch style hot chocolate turned into a cupcake. Yep, I went there! Cupcakes with chocolate lava and a sweet whipped cream topping.


Oh my gosh, I can’t believe it’s already Friday again! Time for weekend. What are your plans? We’re celebrating my sister’s birthday tomorrow. Her birthday was in July but due to our busy schedules, we couldn’t plan something until now. Adult life guys. Le sigh. Anyway, tomorrow’s a surprise for her so I won’t tell you guys what we’re going to do in case she reads this blog (probably not lol). The only thing I can tell you is it will be spooky. Maybe scary even. Okay, for my sisters it will probably mildly spooky. Me, I’ll probably pee my pants lmao. Such a scaredy cat. Not afraid to admit it. Either way, I’m happy we planned something indoors because weather’s been driving me crazy. Honestly, it’s normal Dutch weather, but the dark, rainy days don’t do much good for my mood. I must admit though, the weather did give me baking inspiration last week. Read more

Lemon Raspberry Cake

Fluffy lemon buttercake filled with lemon custard and rasberries, finished with a coating of whipped cream. This cake is perfect for lemon lovers.


A few weeks back, I suddenly got into a cake-making mood. I rarely make cakes, because they take more time than simple muffins (my favorite easy bakes) or pound cakes. However, I must admit making actual iced-cakes is so much more satisfying than simple muffins. The cakes take a lot more work but you can tell the amount of love that goes in just by looking at the results.

In my previous post, I shared the recipe for my heavenly chocolate and cream cake. If you haven’t tried it yet, head right over here, because that cake is honestly heavenly good. Chocolate heaven that is. The chocolate and cream cake got raving reviews from my bf’s colleagues. All slices were gone in no time! And if you’re more a vanilla-kind-of-girl, no worries: I’ve got you covered too. AND if you’re not into both chocolate ánd vanilla (which I find hard to imagine), today’s your lucky day: I’m talking you through this lemon and raspberries cake. This cake is light and so refreshing.  Fruity, zesty ánd creamy. I got raving reviews from my colleagues! They even thought I got it at a bakery. Can you imagine the smile on my face?



To make this cake, you’ll need just three components:

  1. Lemon butter cake
  2. Lemon raspberry custard
  3. Whipped cream

Because the batter for the butter cake contains lemon juice, this cake is extra moist and amazingly fluffy. You see, adding lemon juice doesn’t just add flavor, but it creates an acidic environment to help the baking soda release it’s raising power too. Whenever you add an acidic component to a recipe, you can bring down the amount of baking soda because it will work extra strong. Also, don’t forget the lemon zest in this cake, because that is the ingredient that will bring you to lemon heaven (yes, that’s a real thing too in my head). Lemon is definitely the star ingredient today.

By sandwiching a layer of creamy custard and raspberries in between, we’re adding even more moisture to this cake. The custard is SO easy and takes just minutes to make. As for the raspberries, you can use fresh or frozen ones. Just make sure you thaw the frozen ones before sandwiching them between the cakes, because the excess moisture from freezing might make your cake soggy.

Finish with a thick layer of whipped cream and scatter more lemon zest and raspberries on top. Again, thawed frozen raspberries are fine. However, fresh raspberries do look much prettier. Also, I love using whipped cream instead of buttercream to ice cakes, because it’s just as creamy but so much lighter. There’s nothing wrong if you want to use buttercream though.




Lemon and Raspberry Cake
Serves 8
Fluffy lemon buttercake filled with lemon custard and rasberries, finished with a coating of whipped cream. This cake is perfect for lemon lovers.
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Prep Time
15 min
Cook Time
40 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
40 min
Total Time
1 hr 15 min
Ingredients for the cake
  1. 170 g flour
  2. ½ tsp baking powder
  3. ¼ tsp baking soda
  4. ¼ tsp salt
  5. 130 mL skim milk
  6. 30 mL lemon juice
  7. 100 g unsalted butter, room temperature
  8. 260 g caster sugar
  9. 2 eggs
  10. zest of 1 lemon
Ingredients for the custard
  1. 220 mL skim milk
  2. 70 g caster sugar
  3. 1 Tbsp corn starch
  4. ¼ tsp salt
  5. 2 egg yolks
  6. 2 lemons, juice and zest
Other ingredients
  1. 150 g raspberries
  2. 400 mL whipping cream, cold
  3. 3-4 Tbsp confectioner's sugar
  4. extra lemon zest for decorating (optional)
To make the cake
  1. Preheat the oven to 170C and line a 22 cm round baking pan with baking paper. Set aside.
  2. In a bowl, mix the flour, baking soda and salt. Set aside.
  3. In a small bowl, mix the milk and lemon juice. Set aside.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  5. Mix in the eggs one by one.
  6. Add half of the flour mixture, all of the milk mixture and the lemon zest. Beat until just mixed evenly.
  7. Add the rest of the flour mixture and mix until mixed evenly.
  8. Pour the batter into the baking pan. Bake the cake 40-50 minutes at 170C or until a cake tester comes out clean.
  9. Let the cake cool completely on a cooling rack.
To make the custard
  1. Mix the milk, sugar, corn starch and salt in a small saucepan. Whisk until all the corn starch has dissolved. Bring the mixture to a boil on medium heat while stirring constantly.
  2. Whisk a small amount of the mixture into the yolks. Then, pour the yolk mixture back into the pan. Heat on medium heat while stirring constantly until the mixture coats the back of a wooden spoon.
  3. Pour the custard into a tray* and let it cool completely.
To make the whipped cream
  1. Beat the whipping cream on medium speed until it starts to thicken.
  2. While beating, slowly add the confectioner's sugar. Keep beating until stiff peak.
To assemble the cake
  1. Cut the cake in half using a cake leveler.
  2. Spread the custard on one half of the cake. Spread until about 1 cm from the edge.
  3. Scatter as much or little raspberries on top of the custard.
  4. Place the other half of the cake on top of the custard/raspberries layer.
  5. Spread whipped cream all over the cake and decorate as desired.
  1. *The bigger the tray, the faster the custard will cool.
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