Apricot Cream Cake Rezept

Escape to paradise with this luscious Apricot Cream Cake! Perfect for birthdays or any special occasion, this recipe is surprisingly allergy-friendly (no seeds, citrus, or chocolate!). Layers of moist cake are generously filled with sweet apricot preserves, creating a delightful flavor combination. Topped with a light and airy cream filling and a tropical coconut garnish, this cake is a showstopper. A refreshing alternative to traditional berry cakes, this recipe is easy to follow and delivers exceptional results. Find the complete recipe and step-by-step instructions below!

Vorbereitung 30 Min.

Kochzeit 105 Min.

Kalorien 551 kcal

Eiweiß 10g

Bewertung Sei der Erste

167

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Zutaten für Apricot Cream Cake

1 (18.25 ounce) package Duncan Hines Moist Deluxe Yellow Cake Mix
Vegetable Oil (according to cake mix package directions)
Eggs (according to cake mix package directions)
Water (according to cake mix package directions)
1 1/2 cups Apricot Preserves
1 (3.4 ounce) package Vanilla Flavor Instant Pudding And Pie Filling Mix
3 cups Milk
2 cups heavy Whipping Cream
1/2 cup toasted Flaked Coconut
6 fresh Apricot Halves
a few fresh Mint Leaves

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Zubereitung von Apricot Cream Cake

Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Prepare your favorite white cake mix according to package directions, baking in the prepared pans. Cool completely.
Once cool, carefully level the tops of the cakes and slice each cake layer horizontally into two layers, creating four layers total.
Set aside 1 tablespoon of apricot preserves for glazing.
Place one cake layer on a serving plate.
Spread one-third of the remaining apricot preserves evenly over the cake layer.
Repeat with the remaining cake layers and preserves, leaving the top layer plain.
Prepare instant vanilla pudding mix according to package directions using ¾ cup milk.
In a large bowl, beat 2 cups of heavy whipping cream with an electric mixer until soft peaks form.
Gently fold the prepared pudding into the whipped cream until just combined.
Spread the cream mixture evenly over the top and sides of the cake.
Garnish with ½ cup toasted coconut flakes, 4-6 fresh apricot halves, and a few fresh mint leaves.
Warm the reserved 1 tablespoon of apricot preserves in a small saucepan over low heat. Gently brush the warm preserves over the apricot halves for a glossy glaze.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the cream to set.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

195g

Fat

47g

Carbs

27g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Low Protein Desserts Easy Cakes Dietary Low In Something 3 Steps Or Less 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Apricot Cream Cake?

Apricot Cream Cake dauert insgesamt etwa 135 Minuten – ungefähr 30 Minuten Vorbereitung und 105 Minuten Kochzeit.

Wie viele Kalorien hat Apricot Cream Cake?

Apricot Cream Cake hat etwa 551 Kalorien pro Portion, mit ungefähr 10 g Eiweiß, 27 g Kohlenhydraten und 37 g Fett.

Welche Zutaten brauche ich für Apricot Cream Cake?

Die wichtigsten Zutaten für Apricot Cream Cake sind Duncan Hines Moist Deluxe Yellow Cake Mix, Vegetable Oil, Eggs, Water, Apricot Preserves, Vanilla Flavor Instant Pudding And Pie Filling Mix. Die vollständige Liste mit Mengenangaben findest du oben.