Celebration cake

I made this cake for the first time for my son's baptism, with about 40 guests. I chose to combine three types of sponge and three creams because, at large events, people have different preferences. There was no question of anything being left over after the party. Since then, I've recreated it for big anniversaries. It's a lot of work, but it can be organized.

Quick Info

Total time: approximately 5-6 hours (including cooling the sponges and assembling)
Servings: 35-45, depending on how generously it's sliced
Difficulty: advanced (not technically complicated, but it takes time and requires attention during assembly)

Ingredients

Chocolate Walnut Sponge (Sponge 1) – for 1 layer. For a 3-tier cake, double the amounts:
- 200 g chocolate (classic, 50-70% cocoa)
- 100 g butter
- 2 teaspoons instant coffee, dissolved in 1 teaspoon hot water
- 2 eggs
- 100 g sugar
- 1 cup roasted and chopped walnuts
- 1/2 cup flour (approximately 60 g)
- a pinch of salt
- vanilla extract

Cocoa Sponge (Sponge 2) – for 1 layer. For the large cake, double the amounts:
- 5 eggs
- 5 tablespoons oil
- 5 tablespoons sugar (approximately 120 g)
- 4 tablespoons flour (approximately 80 g)
- 1 tablespoon cocoa powder (approximately 15 g)
- 1 packet baking powder (10 g)
- rum extract

Simple Lemon Sponge (Sponge 3) – for 1 layer. For the large cake, double the amounts:
- 5 eggs
- 5 tablespoons oil
- 5 tablespoons sugar
- 5 tablespoons flour (approximately 100 g)
- 1 packet baking powder (10 g)
- vanilla extract
- zest of 1 lemon
- juice of 1 lemon

Cream Cheese Frosting (Frosting 1)
- 2 tubs of Almete cream (2 x 150 g)
- 180 g powdered sugar with vanilla flavor
- 100 g butter, at room temperature
- 1 teaspoon cinnamon

Whipped Cream and Blueberry Jam (Frosting 2)
- 500 ml liquid cream (32% fat)
- 2 jars of blueberry jam (approximately 400 g total)

Whipped Cream with Instant Coffee (Frosting 3)
- 500 ml liquid cream
- 5 teaspoons instant coffee, dissolved in a little water

Glaze
- 500 g cooking chocolate
- 100 ml liquid cream (or whipping cream)

Decoration
- additional whipped cream for garnish
- sugar paste figures, if desired
- chocolate butterflies or other decorations

Preparation Method

1. Sponges

1.1. Chocolate Walnut Sponge
Melt the chocolate with the butter and instant coffee in a bain-marie or microwave. Let it cool slightly (it shouldn’t be hot).
Add the sugar. Incorporate the eggs one at a time, mixing well after each addition.
Fold in the flour mixed with salt, and finally, add the roasted and chopped walnuts, mixing with a spatula.
Pour the mixture into a baking tray lined with parchment paper (30x40 cm).
Bake at 180°C for 15-20 minutes. The sponge should not dry out excessively; check with a toothpick – it should come out slightly moist but without raw batter.
Repeat for the second sponge if you need more layers.

1.2. Cocoa Sponge
Separate the eggs. Beat the yolks with the oil.
Whip the egg whites until stiff, then gradually add the sugar, beating continuously until glossy.
Pour the yolks over the egg whites, gently folding with a spatula.
Add the flour, cocoa, and baking powder (sifted together), plus the rum extract.
Pour into the tray (30x40 cm), lined with parchment paper. Bake for 20-30 minutes at 180°C.
In the end, the sponge should be fluffy without drying out too much.

1.3. Simple Lemon Sponge
The procedure is similar to that of the cocoa sponge:
Separate the eggs. Beat the yolks with the oil. Whip the egg whites with the sugar until stiff.
Fold the yolks into the egg whites.
Add the flour mixed with baking powder, vanilla extract, lemon zest, and lemon juice.
Bake in the 30x40 cm tray at 180°C for 20-30 minutes.
Repeat if you need two sponges.

2. Creams

2.1. Cream Cheese Frosting
Blend the Almete cheese with the soft butter until creamy.
Incorporate the powdered sugar and cinnamon, plus vanilla extract if desired.
Keep refrigerated until assembly.

2.2. Whipped Cream and Jam
Whip the cold cream until it holds its shape.
Gently fold in the blueberry jam (do not use a mixer at this stage – preserve the fruit texture).

2.3. Whipped Cream with Instant Coffee
Whip the cream until stiff, then gently mix in the dissolved instant coffee (let it cool before adding).
If you prefer it sweeter, add a little powdered sugar. I leave it plain.

3. Glaze
Melt the chocolate together with the liquid cream, stirring until smooth and shiny. Let it cool slightly before pouring over the cake, so it doesn’t run off too quickly.

4. Assembly

For the 3-tier cake:
Choose one whole sponge of each variety for the base layer. Cut the remaining sponges in half or cut out shapes (rectangle, heart), depending on how you want the cake to look.
Place the first layer (walnut), spread with cream cheese.
Add the cocoa sponge, spread with whipped cream and blueberry jam.
Top with the lemon sponge, then the whipped cream with instant coffee.
Cover the edges with the remaining cream (usually the one with coffee).
Pour the chocolate glaze over the top. Let it drip down the sides to cover unevenly.
Decorate with piped whipped cream and sugar paste or chocolate decorations.
For the upper tiers, place them on supports or trays for stability.

Why I make this recipe often

This cake is great when you need something for a lot of people. You can assemble it a day in advance; the sponges won’t dry out and slice easily. You can juggle the remaining creams and sponges for mini-cakes or a smaller cake version. It transports easily if needed.

Tips and Variations

Tips

- Don’t try to rush the cooling of the sponges: if they aren’t completely cool, the creams may melt or the cheese may release water.
- It’s easiest to do with a stand mixer, especially for whipped cream and creams.
- Use roasted walnuts, not raw – it significantly changes the flavor of the chocolate sponge.
- If you’re working with sugar paste decorations, prepare them 2-3 days in advance to firm up.
- If you have leftover sponge pieces, you can easily turn them into cake pops or use them for snacks.

Substitutions

- Liquid cream can also be plant-based if you can’t find fresh, but it alters the taste and texture.
- Almete can be replaced with another cream cheese, provided it’s dense enough.
- If you don’t have instant coffee, use instant soluble coffee.
- Blueberry jam can be replaced with any tart jam (raspberry, currant).

Variations

- It can also be made as just a two-tier cake if you don’t need that many servings.
- For a nut-free version, replace it with hazelnuts or omit it.
- The sponges can be cut into circles for a round cake, not just rectangles.

Serving Ideas

- For large parties, cut the portions with a knife dipped in hot water, wiping after each cut.
- You can serve with fresh fruit on a platter or with extra jam on the side.
- If you want to impress, assemble each tier on a separate platter and decorate individually.

Frequently Asked Questions

1. Can the cake be made a day or two in advance?
Yes, the cake holds up very well for two days in the fridge; it actually slices more easily when the creams have set.

2. Can I freeze the sponges?
Yes, plain sponges (without cream) can be frozen well wrapped. Thaw at room temperature before assembly.

3. What if I don’t have a large tray?
Use two smaller trays and divide the batter, adjusting the baking time (it may need less time).

4. How long does it last after being assembled?
3-4 days in the fridge, covered, without any issues. After that, the sponge may start to get too soft.

5. What if I don’t have rum or vanilla extract?
It’s not mandatory, but it adds extra flavor. You can use orange or lemon zest instead.

Nutritional Values

One slice (approximately 150 g, from 40 servings) has around 350-400 kcal.
Approximately per serving:
Fat: 22-24 g
Carbohydrates: 35-40 g
Protein: 5-6 g
The value varies based on the thickness of the cream and chosen ingredients. The cake is rich, so I don’t recommend large portions.

Storage and Reheating

The cake can be stored in the fridge, covered with cling film or a lid, for up to 4 days. It should not be reheated; serve it cold or at room temperature. Leftover sponges without cream can be kept in the freezer for up to 2 months. After thawing, bring to room temperature before use. If the cake is left uncovered in the fridge for too long, it may dry out on the surface – always cover it after cutting.

Layer 1: We melt the chocolate with the butter and instant coffee, then let it cool slightly; we add the sugar, then the eggs one by one, mixing after each addition. We add the flour mixed with salt and finally add the walnuts, mixing with a spatula. We spread the mixture in a 30x40cm tray lined with parchment paper and bake for about 15-20 minutes. Since the cake had 3 layers, I made another layer - so x2. Layer 2: We separate the eggs; we beat the yolks with the oil; we whip the egg whites until stiff, gradually adding the sugar and continuing to whip; we add the yolk in a thin stream, then add the flour mixed with cocoa and baking powder. We also add the rum essence. We bake in a 30x40cm tray lined with parchment paper for about 20-30 minutes. Similarly, I made 2 layers here as well. Layer 3: We separate the eggs; we beat the yolks with the oil; we whip the egg whites until stiff, gradually adding the sugar and continuing to whip; we add the yolk in a thin stream, then add the flour mixed with baking powder, vanilla essence, lemon zest, and juice. We bake in a 30x40cm tray lined with parchment paper for about 20-30 minutes. Again, I made 2 layers here. Cream 1: We mix the almond cream with the soft butter until we obtain a fluffy cream; we add the sugar, cinnamon, and vanilla essence and mix gently. Cream 2: We whip the cream and then add the jam, mixing with a spoon until it becomes fluffy. Cream 3: We whip the cream until stiff and then mix it with the dissolved instant coffee - if a sweeter taste is desired, more sugar can be added - I didn't add any. ASSEMBLY: I kept one whole layer from each variety: walnut, cocoa, vanilla, while I cut the rest - a rectangle half the size of the tray and a heart. On the walnut layer, we spread the cream cheese with cinnamon, then place the cocoa layer, on which we put the blueberry cream; the last is the vanilla layer, on which we put the instant coffee cream. I covered the cake with the last cream to hide the edges of the layers, then added the glaze, letting it drip over the edges like icicles. Between the icicles, I piped whipped cream with a piping bag. I placed the decorations made 2 days earlier from sugar paste - a teddy bear, an octopus, and booties. The 2 upper layers are placed on separate trays and support each other with some supports.

 Ingredients: Base 1: 200 g chocolate 100 g butter 2 teaspoons of dissolved instant coffee with a teaspoon of warm water 2 eggs 100 g sugar 1 cup of roasted and chopped walnuts 1/2 cup of flour a pinch of salt vanilla essence Base 2: 5 eggs 5 tablespoons of oil 5 tablespoons of sugar 4 tablespoons of flour 1 tablespoon of black cocoa 1 packet of baking powder rum essence Base 3: 5 eggs 5 tablespoons of oil 5 tablespoons of sugar 5 tablespoons of flour 1 packet of baking powder vanilla essence + lemon zest + juice from 1 lemon Cream 1: 2 boxes of Almete sour cream 180 g powdered sugar with vanilla flavor 100 g butter 1 teaspoon of cinnamon Cream 2: 500 ml liquid cream 2 jars of blueberry jam Cream 3: 500 ml whipped cream 5 teaspoons of instant coffee dissolved in a little water Glaze: 500 g cooking chocolate + 100 ml liquid cream Decor: whipped cream sugar paste decorations chocolate butterflies

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