Apricot Cream Cake Receita

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!

Preparo 30 min

Cozimento 105 min

Calorias 551 kcal

Proteína 10g

Avaliação Seja o primeiro

165

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para 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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Como fazer 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

Perguntas frequentes

Quanto tempo leva para fazer Apricot Cream Cake?

Apricot Cream Cake leva cerca de 135 minutos do início ao fim — aproximadamente 30 minutos de preparo e 105 minutos de cozimento.

Quantas calorias tem Apricot Cream Cake?

Apricot Cream Cake tem aproximadamente 551 calorias por porção, com cerca de 10 g de proteína, 27 g de carboidratos e 37 g de gordura.

De quais ingredientes preciso para Apricot Cream Cake?

Os principais ingredientes de Apricot Cream Cake são Duncan Hines Moist Deluxe Yellow Cake Mix, Vegetable Oil, Eggs, Water, Apricot Preserves, Vanilla Flavor Instant Pudding And Pie Filling Mix. Veja a lista completa com as medidas acima.