Turkish Delight Cake



1 batch serves 15 people.


350g all-purpose flour

450g caster sugar

100g cocoa powder

1 tsp bicarbonate of soda

1 tsp salt

350g unsalted butter, softened

4 large eggs, at room temperature

350ml milk


Turkish Delight

­1.3kg sugar

560ml water

1/2tsp. citric acid

225g corn starch + 375ml water

1tsp Rose flavour or rose water

1 drop Red or rose pink colouring (optional)

extra corn-starch for dusting and coating



6 Pink roses (optional)

1 cup Chopped pistachios



3 batches vanilla Swiss meringue buttercream frosting

6 drops pink food gel

2 tsp rose water flavouring

1 batch chocolate Swiss meringue buttercream frosting


Serves 30

Level: Super easy!

Turkish Delight

Prepare a loaf baking tin by dusting it with corn starch. The candy is sticky. This will help it unmould. Set aside.


Begin by adding the sugar, water and citric acid in a large saucepan. Whisk to combine.


Put on a medium heat and bring to a gentle boil. Do not stir. Continue letting it gently boil until it reaches 125ºC/260ºF.


Add the corn starch and water into a large mixing bowl and whisk together to combine. Corn starch is weird. It will feel really hard to mix in the beginning, but mix slowly and keep mixing. It ill eventually mix. Set aside


When it reaches the right temp, turn the heat off and add the corn starch and mix continuously until it thickens. You’ll notice that it will become translucent as you mix it.


Add the food colour and rose water and mix until well combined.


Pour into the pre-prepared tin. Coat a small off set spatula with some cooking oil and use it to smoothen out the Turkish delight mixture. Chill overnight.


Dust a chopping board with corn starch. Take the Turkish delight out of the tin onto the chopping board and use a sharp knife coated with oil to cut the Turkish delight into strips and then into cubes.


Add the cubes into a bowl of corn starch to coat. Place on to a large baking tray. If the Turkish delight begins to seep and the corn starch disappears from the moisture, re-coat before using.



Flavour the vanilla frosting with the rose water and colour it with the pink food gel. Mix until well combined. You may need to do this in two goes because it’s a lot of frosting to do all at once.


Please note: the cake recipe will need to be doubled (two batches) to achieve the cake in the video. I halved it in the video because most people don’t have mixing bowls big enough in their kitchens to make the entire recipe in one go :0) Nothing but the cake will need to be doubled.



Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper. Set aside


Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer to combine.


Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.


Add the eggs and milk and mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.


Fill three 8” cake tins with batter. I find using an ice cream scooper to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.


Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until baked fully. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using. Chilling your cakes overnight before decorating means they’ll be easier to trim and decorate. So I bake my cakes the day before I trim them.


To trim your chilled cake, use a cake leveller or large serrated knife to carefully trim the first layer of cake by trimming it in half. Then trim the crust off the second layer so that you end up with two layers from each baked cake. When trimming make sure you aim to get both layers of cake the same height. Keep that in mind when trimming the first layer so the next layer will still be the same height as the first when trimming the crust off. Once you’re done trimming your three baked cakes you should end up with 6 layers of cake altogether.


To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add the first layer of cake. Pipe a ring of frosting around the first layer and fill the centre of the cake with more frosting. Use a small offset spatula to spread around a little. Add some chopped Turkish delight on top before adding the second layer of cake layer. Repeat with the remaining layers. Add more frosting around and top of the cake. Use a your small spatula to smoothen out the top and bottom of the cake before using a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting. Get it as neat as you can. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight.


To prepare the second layer of striped frosting add pink frosting to one piping bag fitted with a round tip and repeat with the chocolate frosting.


Pipe a layer of pink frosting around the bottom of the cake. Then pipe a ring of chocolate around the cake. Repeat, alternating between the two colours until you get to the top. Finish by adding pink frosting on top of the cake. Use a bench scraper to scrape away the excess frosting around the cake until the frosting is nice and smooth.


Add crushed pistachios around the cake starting heavy at the bottom of the cake and use less as you go up the sides of the cake to achieve an ombré effect.


Fit the end of a piping bag with Wilton 6B piping tip and frost swirls of frosting on top of the cake. Then pile cubes of Turkish delight in the centre. Sprinkle more crushed pistachios on top before you add the roses in the cake to garnish right before serving.






STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 1 hour before serving). 


HOW TO PREPARE YOUR CAKE TIN: For this recipe you’ll need at least one 8” cake tin but preferably three 8” cake tins. To prepare the tin, spray with oil spray. To prepare the baking paper use a pen to trace around the bottom of the cake tin on to the baking paper. Use scissors to cut slightly inside the circle you traced. Place the traced side down onto the baking tin with oil spray.


HAND MIXER: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).


BUTTER: Make sure the butter is very soft for the cake mixture. There’s  two ways to do this. Microwave for 5 seconds at a time flipping the butter on each side until very soft (not melted). If you don’t have a microwave run a large bowl over hot water. Dry the bowl and place over the butter for 1 min. The heat from the bowl will create a warm enough environment to soften the butter.


SIMPLE SYRUP: To make simple syrup add 100g sugar and 100g of water in a a medium sized pot. DO NOT STIR! Bring to a boil and allow to cool completely before using.


BAKING TIME: This cake will typically bake on a lower temp and for a little longer than regular cake recipes. I find a low temperate and a slow bake results in flatter tops and caramelisation so that if the cake is coloured it doesn’t change colour and brown. After 30 minutes, stick a skewer into the centre of the cake, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

8” cake tin

Ice cream scoop (optional)

Revolving cake stand

Cake scraper

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