COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

The Baker Boys Cake

Bake up the Baker Boys and see if they taste as good as they sing!

24 slices

Medium 120 Minutes



For the recipe  The Baker Boys Cake

For the 9" layer:

300 g Margarine (10 oz)
300 g Caster Sugar (10 oz)
5 Medium Eggs
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsps)
350 g Plain Flour (12 oz)
20 g Dr. Oetker Baking Powder (4 tsps)

For the 7" layer:

175 g Margarine (6 oz)
175 g Caster Sugar (6 oz)
3 Medium Eggs
7.5 ml Dr. Oetker Madagascan Vanilla Extract (1 1/2 tsps)
175 g Plain Flour (6 oz)
10 g Dr. Oetker Baking Powder (2 tsps)

For the 5" layer:

115 g Margarine (4 oz)
115 g Caster Sugar (4 oz)
2 Medium Eggs
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
125 g Plain Flour (4 1/2 oz)
5 g Dr. Oetker Baking Powder (1 tsp)
5 g Dr. Oetker Baking Powder (1 tsp)

To decorate:

450 ml Double Cream
300 g Strawberry Jam (10 oz)
about 10 g Icing Sugar to dust
about 50 g Strawberries
about 50 g Raspberries
about 50 g Blueberries




Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Grease and line 2 x 23cm (9inch), 2 x 18cm (7inch) and 2 x 12.5cm (5inch) round sandwich cake tins. Make one size cake at a time – the instructions are the same for all layers. Put the margarine in a mixing bowl with the caster sugar. Whisk together until well blended then continue whisking for at least a minute until creamy and light in texture and colour.


Whisk in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and, using a spatula, carefully and gently fold the flour into the whisked ingredients.


Divide the mixture equally between the tins and smooth over the tops. Bake the 23cm (9inch) cakes for 35-40 minutes, the 18cm (7inch) cakes for 25-30 minutes, and the 12.5cm (5inch) cakes for 22-25 minutes; bake until risen, golden and just firm to the touch. Cool all the cakes for 10 minutes before turning onto wire racks to cool completely.


To decorate, if you want to stack the cake, whip the cream until it is firm – this will help stabilise the layers when they are stacked.


Working on one cake size at a time, spread about half of the cream evenly over the largest cake, making sure it comes right to the edge. Carefully drizzle with half of the jam, so that it comes right to the edge in places, spreading out the jam more evenly and thinly in the centre – if you are stacking the cakes, an even layer of jam will help reduce the risk of the layers sliding apart once they are layered up.


Sandwich the other cake layer on top and press down gently. Leave in a cool place for 30 minutes to firm up. If it is warm, chill the cake for 30 minutes before assembling. Repeat with the remaining cakes, cream and jam, reserving a dollop of cream for the top of the cake (to help secure the fruit in place).


When you are ready to serve, place the largest cake on a large, flat serving plate or board. Carefully sit the next cake on top, in the centre, and place the smallest cake, in the centre, on top. Dust the whole cake with icing sugar. Carefully spread the reserved cream on top of the cake and arrange fruit and mint on top and around the cake layers. To make the eyes, gently press 6 blueberries into the centre of 6 raspberries. Your stunning show-stopping creation is now ready to serve and impress!

Nutritional Information for the recipe The Baker Boys Cake

Per Serving Per 100 g / ml
Energy 2114 kJ
505 kcal
1511 kJ
361 kcal
Fat 29.30 g 20.93 g
Carbohydrate 54.60 g 39.00 g
Protein 6.10 g 4.36 g