Ambrosia Cake Recipe gives dessert a whole new kick, mixing fruit with a tropical feel and regular cake for the best of both worlds. This cake is an ideal treat that will have everyone ooh-ing and ahh-ing in delight over its fine, sweet taste. There were a lot of people who made ambrosia cake in the past, but most would agree that the mouthwatering mixture of moist layers and somewhat fruity flavour has been thoroughly modernised and perfected in recent years.
The great thing about the ambrosia cake is that it is so versatile. The recipe can be easily modified to suit your taste, adding whatever fruits you like, nuts, or even making a coconut flavour of your own. This cake is easy enough for the beginner to make, yet satisfying in a way that only completely homemade treats could be.
In this ambrosia cake recipe, we will take you step by step to ensure that you produce an exquisite dessert every time. Whether it be the softness of the cake itself or the creamy, sweet fruit that fills it, this recipe guarantees a dessert that is as delightful as it is beautiful to behold. Prepare yourself to taste ambrosia cake whose light, refreshing patois is certain to shine as a feature of any banquet or celebration.
Origins of Ambrosia Cake
The ambrosia cake, whose origins can be traced to the traditional ambrosia salad, is a classic dish of Southern American cuisine. The ambrosia salad is made with fruits such as oranges, pineapples and marshmallows mixed together in whipped or sour cream. It was often served at potlucks, holiday gatherings and family reunions. I t is believed to be a variation of the same dish that developed at some point in its history. It began to become popular in 19th-century America.
The name Ambrosia is derived from Greek mythology, where it described the food of the gods and was often considered preferable for immortality. Keeping this history in mind, the dish was named to suggest the sweet and lusciousness of its ingredients. Over time, the salad recipe turned into a cake recipe. This resulted in a combination based on the lightness of classic ambrosia, combined with the texture of a moist, fluffy cake, which brought us to the beloved ambrosia cake.
Ambrosia cake became especially popular in the American South and spread throughout the country. This is a good alternative to the heavier, more indulgent cakes: its bright, fruity layers and creamy icing offer something refreshing. As a result, it has come to be widely read: spring and summer celebrations tend to feature ambrosia cake. Today, it has become a much-loved dessert at the dinner table every year. That may be for a birthday, a holiday feast, or in general. Of course, it varies depending on the particular tastes and regional practices of each family.
Ambrosia Cake Recipe From DishBloom!
Ambrosia Cake Recipe
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
- Cake serving platter
Ingredients
- For the cake:
- 1 box of vanilla cake mix or homemade cake mix if preferred
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- For the ambrosia filling:
- 1 cup whipped cream or heavy cream, whipped
- 1/2 cup sweetened shredded coconut
- 1 cup mini marshmallows
- 1 cup canned pineapple chunks drained
- 1/2 cup mandarin oranges drained
- 1/4 cup chopped pecans or walnuts optional
- For the frosting:
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter according to the package instructions, mixing together the cake mix, eggs, oil, and water. Pour the batter evenly into the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the ambrosia filling. In a large bowl, gently fold together the whipped cream, shredded coconut, marshmallows, pineapple, oranges, and nuts (if using). Set aside.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are completely cool, spread a layer of ambrosia filling on top of one of the cakes. Place the second cake on top and frost the entire cake with the whipped cream frosting.
- Decorate with additional coconut, marshmallows, or nuts as desired.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Notes
- If you prefer a lighter texture, you can use a sponge cake or angel food cake as the base instead of a traditional cake mix.
- The ambrosia filling can be made ahead of time and stored in the refrigerator for up to 24 hours before assembling the cake.
- For a richer flavor, consider adding a small amount of almond or coconut extract to the whipped cream frosting.
- This cake works wonderfully with a variety of fruits, so feel free to experiment with your favorites, such as strawberries, bananas, or kiwi.
Share Your Twist!
Ambrosia cake is all about getting creative and personalising its ingredients. For anyone who wants something beyond the tried and true recipe, make it your own style! Whether it is using a different kind of fruit, such as mango or berries, extra little things such as nuts and flavourings, etc., possibilities are limitless overall.
There are few things in life as sweetly unexpected, refreshing or unusual as this dessert soup, and everyone can deploy it. How can you make the ambrosia cake a unique treat for you? Have you come up with your own favourite fruit combination, or is there an ingredient that you think is absolutely killer in your version? Share your twist on it and give others ideas for new flavours of this cooling dessert.