Archive note: This recipe was written during the Cake Sandwich launch in March 2023. The demand, sold-out and postal-order comments below belong to that launch period. For current availability, use the Cake Sandwich product page.
In 2023 I re-invented the wheel with a cake sandwich: two layers of our Hero Sponge, filled generously, cut into triangles and packed in a sandwich wedge.
The launch response was far bigger than I expected. That viral moment is why this recipe exists. It should not be read as a current sales or stock claim.
Equipment You Need
A 12"x9" rectangular baking tin with at least 2" depth
A cake leveller
A proper chef’s knife
A cranked/angled palette knife
Recipe Components
Sandwich Sponge
Use our Hero Sponge recipe. Cake sandwich slices are thinner than standard layer-cake slices, so a moist sponge matters. One batch fills one tray. Follow the recipe's own baking and storage instructions rather than treating this archive article as a substitute for the tested formula.
Buttercream Filling
We use Swiss meringue buttercream. It is smoother and less sweet than many icing-sugar-heavy frostings, but exact sweetness depends on the recipes being compared, so I would not pretend there is one universal percentage.
Ganache And Other Fillings
Ganache, jam, lemon curd, nut spreads or biscuit spreads all work, provided you follow the storage requirements of the most perishable filling you choose.
Crunchy Filling
Texture is what makes the format fun. Cookies, pretzels, chocolate bars or crispearls all add contrast. Check packaged ingredient labels for allergens before serving.
Cake Sandwich Assembly
Bring your chilled sponge layers out and separate them.
Spread an even layer of buttercream over one sponge layer.
Spread your chosen ganache or spread over the second layer, add the crunchy filling, then sandwich the layers together gently.
Trim if you want neat edges, cut into quarters, then cut each quarter diagonally into triangles.
Packaging And Storage
For immediate serving, arrange them on a platter. For later serving, wrap each sandwich closely so the cut sponge does not dry out. If your filling contains cream, cream cheese, fresh fruit curd or another perishable ingredient, refrigerate according to that filling's storage requirements.
If you would rather skip the DIY, the current Cake Sandwich product page shows whether they are available to order now.
Love,
Reshmi xoxo
For more tested baking formulas, browse our recipe collection.
Earlier in the archive: The 2023 Cake Sandwich Launch Story
Later in the archive: The 2023 Viral Trend We Started - Cake Sandwiches!
Have you tried or thought of making the cake in a bread loaf pan? Or a pullman loaf pan. Then you would have actual “crust” around the outside of the “bread” slices. I’m sure there would need to be recipe and baking adjustments, but slicing would be done just like a loaf of bread.
I tried these and they were so delicious! I need a bit of work perfecting the presentation as Swiss meringue buttercream is new to me and needed it more room temperature to be even more spreadable. I filled with chocolate ganache and Kit Kat as well, and was quite the indulgence, thank you for sharing!!
Where did you get the boxes from?
Is there a way to keep the crunchy insides somewhat crunchy if they are going to sit a while before giving away or frozen and thawed?
What does dry like Melania mean?
Do you slice the cake in half before sandwiching? You have a buttercream side and a ganche side. Do you separate these before putting the ganche side on top of the buttercream?