Indulge in the Decadence: Queen Mother’s Cake Recipe

Do you have a sweet tooth that just won’t quit? Are you a fan of rich chocolate and nutty flavors? Then I have a treat for you: Queen Mother’s Cake.

This decadent dessert has been a favorite of royalty and commoners alike for decades. Legend has it that this cake was a special recipe of Queen Elizabeth, affectionately known as the “Queen Mother,” who loved to serve it at her royal gatherings. But you don’t need an invitation to the palace to enjoy this exquisite cake.

The Queen Mother’s Cake is a chocolate and almond lover’s dream come true. A flourless chocolate cake base is topped with a layer of finely ground almonds, giving it a unique texture and flavor that sets it apart from other cakes. But the real showstopper is the topping – a layer of bittersweet chocolate coarsely cut and broken into uneven pieces, creating a rustic and charming look.

Not only does this cake taste heavenly, but it is surprisingly easy to make. With just ten ingredients, including sugar, butter, eggs, and instant coffee granules, you can create a show-stopping dessert that will have your guests begging for seconds.

So why settle for boring boxed cake mix when you can indulge in the regal tastes of Queen Mother’s Cake? Trust me, your taste buds will thank you for trying out this recipe.

Why You’ll Love This Recipe

Queen Mother's Cake
Queen Mother’s Cake

Let me tell you why this Queen Mother’s Cake recipe is simply divine. Imagine biting into a moist, decadent cake imbued with the rich flavors of ground almonds and semisweet chocolate. The delicacy of this cake lies in its balance of sweetness and boldness- satisfying both your sweet tooth and cravings for something with depth.

Not only is this cake delicious, but it’s also incredibly versatile. You can serve it as part of an afternoon tea or for a fancy dinner dessert. This recipe is perfect for those who want to indulge their taste buds while impressing their guests with culinary finesse.

The preparation process is easy to follow and produces excellent results every time so that even novice bakers can master it. Each ingredient has been meticulously chosen, from the instant coffee granules to the heavy cream, creating a cake that is both indulgent and luxurious without being overwhelming.

Whether you love nutty flavors or prefer chocolate, you will find both in the Queen Mother’s Cake recipe. It’s no wonder that this royal favorite continues to charm people worldwide with its elegant taste and presentation.

So, try out this mother cake recipe and enjoy a dessert fit for royalty!

Ingredient List

“Indulge in a royal treat with this Queen Mother’s Cake.”

Here are the ingredients you’ll need to make Queen Mother’s cake recipe:

| Ingredients | Amount |
| ————— | ———: |
| Semisweet chocolate | 6 ounces |
| Unsalted butter, plus extra for greasing the pan | 6 ounces |
| Instant coffee granules |2 teaspoons|
| Heavy cream |1/3 cup|
| Salt | A pinch |
| Eggs, separated | 6 |
| Sugar | 1 ¼ cups |
|Ground almonds, finely ground and blanched or unblanched | 2 cups |

The ingredient list is quite simple and straightforward, as it only consists of a few items that I bet you already have in your pantry. The key to getting the right texture and taste is using high-quality ingredients. So, make sure to buy good quality chocolates and unsalted butter.

The recipe calls for 6 ounces of semisweet chocolate, which adds a rich and decadent flavor to the cake. The unsalted butter also adds to the smoothness of the cake. You are going to require instant coffee granules for flavoring and seasoning, while heavy cream brings in a velvety texture. With just a pinch of salt, you can enhance all the flavors present in your cake!

Moreover, egg yolks add richness and moisture, while the egg whites make the cake light and fluffy. To add sweetness into this royal treat, 1 ¼ cups of sugar has been added with an organic essence that makes it even more delicious.

Lastly, ground almonds lend a unique nutty flavor, texture, and structure to this famous Queen Mother’s cake!

The Recipe How-To

“This cake is fit for a queen, and now you can have it in your own home.”

Now comes the most important part, the recipe itself! Let’s start by gathering all of the necessary ingredients and equipment.


  • 6 ounces semisweet chocolate, coarsely cut or broken
  • 6 ounces unsalted butter, plus extra for greasing the pan
  • 1/4 cup strongly-brewed instant coffee granules
  • 6 eggs, separated
  • 1/2 cup sugar
  • A pinch of salt
  • 2 cups finely ground blanched or unblanched almonds


  • A double boiler, or a heatproof bowl that fits snugly over a pot
  • A handheld or stand mixer
  • One 9-inch cake pan

Step One: Melt the Chocolate

Begin by melting the semisweet chocolate and butter together in a double boiler, stirring frequently until fully melted and incorporated. This step can also be done in the microwave using short bursts of heating time, stirring in between, but be sure to keep an eye on it to prevent scorching.

Step Two: Add in Coffee Granules

Stir in the brewed coffee granules, mixing well until fully incorporated into the chocolate mixture.

Step Three: Beat Egg Yolks and Sugar

In a separate bowl, beat the egg yolks and sugar together until pale yellow and creamy.

Step Four: Combine Chocolate mixture with yolks mixture

Add the chocolate mixture to the yolks mixture while whisking continuously. Mix well until completely incorporated.

Step Five: Add Ground Almonds

Stir in the ground almonds until fully combined.

Step Six: Beat Egg Whites with Salt

Using a separate bowl, beat egg whites with a pinch of salt until soft peaks form.

Step Seven: Fold Egg Whites into the Mixture

Using a rubber spatula, gently fold the beaten egg whites into the chocolate-almond mixture just until no white streaks remain.

Step Eight: Transfer to Cake Pan

Pour the batter into a greased 9-inch cake pan and smooth out the surface evenly.

Step Nine: Bake

Bake in a preheated oven set at 350°F for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool down before slicing and serving this decadent Queen Mother’s Cake. Enjoy!

Substitutions and Variations

“Elevate your baking game with this elegant cake recipe.”

Queen Mother’s Cake is a classic and beloved recipe with rich, divine flavor. However, sometimes you may want to make some substitutions or variations to give the cake a unique twist. Here are some suggestions that can help you achieve a new flavor while keeping the essence of this delightful cake.

Firstly, instead of using almonds in the recipe, you could try using other types of nuts like hazelnuts, pecans, or macadamia nuts. This will give an added crunch and nutty flavor to the cake that you may enjoy.

If you’re looking for a gluten-free twist on this recipe, simply substitute almond flour for regular flour while keeping all other ingredients as is. This way, it will transform into a flourless chocolate almond cake that is sure to wow your guests.

Another variation is to add a tablespoon or two of instant coffee granules to the batter for a subtle coffee flavor. You can also add cocoa powder or finely ground vanilla beans for an extra-rich texture.

For those who love dark chocolate, replace semisweet chocolate with bittersweet chocolate in the recipe which heightens chocolate taste without making it too sweet.

Finally, if you want to give this queen mother’s cake recipe a fruity twist, try swapping out the almonds with chopped dates and walnuts. This flavorful version was actually served at Queen Elizabeth II’s wedding.

Remember, don’t be afraid to experiment and try different ingredients until you find your favorite variation of this timeless classic.

Serving and Pairing

“Impress your guests with a slice of Queen Mother’s Cake served on fine china.”

Serving the Queen Mother’s Cake is an experience that is fit for royalty. This decadent cake pairs wonderfully with a hot cup of coffee or tea. The bitterness of the coffee perfectly balances the sweet chocolate flavor of the cake. You can also serve it with a scoop of vanilla ice cream on top for a unique twist, or add some fresh berries for a touch of brightness.

One of my personal favorite ways to serve this cake is by topping it off with some heavy whipped cream and grated chocolate shavings. It adds an extra layer of richness and texture to the already-packed flavors of the cake.

The Queen Mother’s Cake is also very versatile and can be used as an excellent base for layering, making it a great addition to any dessert table. Topped with fruit preserves, caramel sauce or even fresh fruit, you can create an array of different desserts with this exotic recipe.

If you plan on serving it at your next gathering, consider making the Queen Mother’s Cake in advance because it needs time to cool down and set properly. When sliced, this luxurious cake will surely turn heads and leave everyone wanting more!

Make-Ahead, Storing and Reheating

“The perfect dessert for a tea party or elegant gathering.”

The Queen Mother’s Cake is a perfect dessert for baking ahead of time. This means that you can make the cake a day or two before your event, and it will still taste perfectly fresh and delicious. To make the cake ahead of time, just follow the recipe instructions until you have finished baking the cake. Wait for the cake to cool down completely, wrap it in plastic wrap and keep it in an airtight container. The cake will keep for up to three days.

If you are storing the Queen Mother’s Cake for longer than three days, then freezing it is an option. Once cooled, wrap the cake tightly in plastic wrap and place it in a freezer-safe resealable bag or container. When freezing, don’t forget to label and date the packaging so that you can quickly identify it at a later time.

To reheat, remove the cake from its container or plastic wrap and place it on a wire rack at room temperature for one hour before reheating. Reheating the cake can be done by warming it in a low-temperature oven (300F/150C) for 10-15 minutes or until heated through. Another great option is to microwave slices of cake for about 15-30 seconds on medium-low power.

It’s important to remember that reheating won’t affect the taste of this delicious dessert. With these tips, you’ll be able to store, freeze and reheat your Queen Mother’s Cake with ease and continue enjoying this delightful pastry even after several days from baking!

Tips for Perfect Results

“Satisfy your sweet tooth and your craving for luxury with this decadent cake.”

Baking a Queen Mother’s Cake may seem like an easy task, but getting the perfect texture and flavor can be tricky. Don’t worry, I’ve got you covered with some expert tips to ensure that your cake turns out splendidly.

1. Use room temperature ingredients.

It’s important to use room temperature ingredients when making this cake. Take the butter and eggs out of the refrigerator at least an hour before starting the baking process.

2. Beat egg whites separately.

For a lighter and fluffier texture, beat the egg whites separately until stiff peaks form, then gently fold them into the batter.

3. Don’t overmix the batter.

Overmixing can cause your cake to be dense and tough. Be gentle when mixing your ingredients to avoid this problem.

4. Use high-quality chocolate.

The quality of chocolate you use will greatly impact the taste of your cake. Make sure to use high-quality semisweet or bittersweet chocolate for best results.

5. Add instant coffee granules.

Adding instant coffee granules enhances the chocolate flavor in this cake. It’s a small but mighty ingredient that makes a big difference.

6. Use parchment paper.

Make sure to line your cake pan with parchment paper before baking to prevent sticking and ensure easy removal of the cake from the pan.

7. Let it cool completely.

Allow your Queen Mother’s Cake to cool completely in the pan before removing it. This will ensure that it sets properly and won’t crumble when you remove it from the pan.

Follow these tips, and you’ll have an indulgent and decadent Queen Mother’s Cake that will surely impress anyone who takes a bite!

Bottom Line


In conclusion, the Queen Mother’s Cake recipe is a must-try for all baking enthusiasts out there. This decadent cake has a rich history dating back to Queen Elizabeth and has won over many royal fans, including Jan Smeterlin.

The combination of finely ground almonds, semisweet chocolate, and unsalted butter gives this cake its signature taste that will leave anyone craving more. The recipe may seem daunting at first glance but with the right tools and attention, anyone can make this majestic dessert come to life.

I encourage all bakers to try adding their own twist to the recipe, by experimenting with ingredient substitutions and variations or serving it alongside various pairings like fruit, cream or coffee.

In conclusion, the Queen Mother’s Cake recipe is an ode to elegant baking and timeless history. It’s a perfect dessert for special occasions or just to enjoy anytime. Your guests will not be disappointed and neither will you when you take a bite of this masterpiece. So, grab your apron and get baking!

Queen Mother's Cake

Queen Mother’s Cake Recipe

From Maida Heatter's "Book of Great Desserts," just about the best dessert cookbook I've ever seen ... She says, "If there could be only one cake in the whole world, this would be my choice." Mine too!
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Course: Dessert
Cuisine: European
Keyword: < 4 Hours, Dessert, European
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Calories: 473.2kcal



  • 6 ounces semisweet chocolate (coarsely cut or broken)
  • 6 ounces butter
  • 3/4 cup sugar
  • 6 eggs, separated
  • 1 1/4 cups almonds, finely ground
  • 1/8 teaspoon salt


  • 1/2 cup heavy cream
  • 2 teaspoons instant coffee granules
  • 8 ounces semisweet chocolate (coarsely cut or broken)


  • Preheat oven to 375. Butter a 9"x 2-1/2" springform pan and line the bottom of the pan with liner paper. Butter the paper and dust with fine, dry bread crumbs.
  • Melt chocolate in top of double boiler over hot water on low heat. Remove from heat and allow to cool slightly.
  • With an electric mixer, cream the butter. Add sugar and beat at moderately high speed for 2-3 minutes. Add the yolks one at a time, beating after each addition until yolk is thoroughly incorporated.
  • Beat in the chocolate and (on lowest speed) gradually beat in the almonds, scraping the bowl with a rubber spatula as necessary. Transfer to large mixing bowl.
  • In large bowl of an electric mixer, beat egg whites with salt until they hold a definite shape, but are not dry. Stir a large spoonful of the whites into the chocolate and then, in three additions, fold in the balance of egg whites. Turn into pan. Level the batter in the pan.
  • Bake for 20 minutes at 375. Reduce oven temperature to 350 and bake an additional 50 minutes. Do not overbake.
  • Remove cake from oven and place on wet (but wrung out) folded towel. Let stand 20 minutes. Remove sides of pan. Place a rack over cake and invert (carefully!) Remove botto of springform pan and the paper lining. Cover with another rack and invert again to cool right side up. (Cake will be about 1.75" high.).
  • When cake is completely cool, transfer to cake plate and ice. Cake must be at room temperature when iced -- if it's too warm, icing will melt; if it's too cold, icing will be dull.
  • Prepare icing: Scale cream in medium saucepan over moderate heat, until it begins to form small bubbles around the edge. While still over heat, add instant coffee and stir briskly until dissolved.
  • Add chocolate. After one minute, remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. Transfer to a small bowl, or place bottom of saucepan in bowl of cold water, to stop cooking.
  • Let mixture stand at room temp for 15 minutes or more, stirring occasionally until it reaches room temperature. Stir (do not beat) and pour over the top of the cake.

Your Own Notes


Serving: 110g | Calories: 473.2kcal | Carbohydrates: 25.7g | Protein: 10.9g | Fat: 42.5g | Saturated Fat: 21.6g | Cholesterol: 149.8mg | Sodium: 201.4mg | Fiber: 7.2g | Sugar: 13.7g

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