Three-Layer Vanilla Cream Cake with Rum, Raisins, and Candied Orange

Some desserts are simply sweet, while others feel special from the very first slice. This layered cake belongs in the second category. With three light sponge layers and a silky vanilla cream enriched with rum, raisins, walnuts, and candied orange peel, it’s an elegant dessert that fits beautifully on a festive table.

Even though it looks refined, the recipe is not difficult to make at home. The key is to work gently with the batter and cream so they keep their light texture and smooth finish.

Why this cake stands out

It features three different sponge layers: plain, cocoa, and walnut
The cream is smooth, light, and stable
Rum, raisins, and candied orange give it a festive, rich flavor
It slices neatly and looks impressive on the plate
It can be made a day ahead, and it tastes even better after resting

Ingredients

For the sponge layers

For a 23 × 30 cm tray

7 eggs
105 g flour
105 g sugar
10 g cocoa powder
50 g ground walnuts
A pinch of salt

How to prepare the layers

Separate the eggs. Beat the egg whites with a pinch of salt until they form firm peaks. Gradually add the sugar and continue mixing until the foam becomes glossy and stable.

In another bowl, beat the yolks until creamy. Fold them gently into the whipped egg whites using slow upward motions so the mixture stays airy.

Sift in the flour and fold carefully until fully incorporated. Divide the batter into three equal parts:

leave one part plain
mix cocoa into the second part
stir ground walnuts into the third part

Bake each layer separately in a tray lined with baking paper at 180°C for 6–7 minutes. Allow all three layers to cool completely before assembling the cake.

Ingredients for the vanilla cream

450 ml milk
100 g sugar
1 packet vanilla pudding powder
400 ml whipping cream
100 g powdered sugar
1 packet gelatin
150 g coarsely chopped walnuts
50 g candied orange peel
50 g raisins
2 tablespoons rum essence

How to make the cream

Dissolve the pudding powder in 100 ml cold milk. Heat the remaining milk with the sugar, then pour in the pudding mixture and cook over low heat until thickened. Cover the surface with plastic wrap or foil and let it cool completely.

Whip the cream with the powdered sugar until firm. Prepare the gelatin according to the instructions on the package, then add it to the whipped cream.

Gradually fold the cooled pudding into the whipped cream, mixing gently so the cream stays light.

Combine the raisins and candied orange peel with the rum essence and let them sit for 10–15 minutes. Then fold them into the cream together with the chopped walnuts.

Assembling the cake

Place the first sponge layer on a tray or serving platter and spread half of the cream over it in an even layer.

Add the second sponge layer and cover it with the remaining cream.

Finish with the third layer on top.

If you like, decorate the cake with whipped cream, chocolate glaze, or a light dusting of powdered sugar.

Refrigerate for at least 3–4 hours, though overnight is even better. This gives the cake time to set properly and allows the flavors to deepen.

Tips for best results

Fold the batter gently so you don’t lose the air that gives the layers their light texture
Make sure the pudding is completely cool before mixing it into the whipped cream
For a richer flavor, you can lightly brush the sponge layers with a rum syrup
Slice with a sharp knife and wipe it clean after each cut for neat portions

Texture and flavor

The finished cake has beautifully defined layers, a soft and airy cream, and a rich yet balanced flavor. The walnuts bring texture, the raisins add sweetness, and the candied orange peel gives the dessert a fresh and elegant note.

It’s the kind of cake that looks like it came from a pastry shop, yet can be made right in your own kitchen.