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Colorful punch cake slices layered with pink glaze and soft sponge.
Pink glazed punch cake with soft sponge layers.

Classic Pink Punch Cake

Author: Flavelo
Recipes Cakes and Desserts
The pink icon of confectionery shops. The essence of this cake is the art of 'upcycling': the middle layer is actually a syrupy sponge cake mass (filling) soaked in a rum-sugar syrup. This heavy, moist center is held together by two thin, dry sponge layers.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking sheet
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Bake a traditional sponge cake using the eggs, flour, and sugar. Once cool, cut into three sheets: bottom, top, and middle (dice the middle layer).

Tip: Do not dry out the sponge; keep it flexible.
2 ✓

Make a syrup with water and sugar. Once cool, mix in the rum, jam, and cocoa.

Tip: Alcohol evaporates if added hot, so wait for it to cool.
3 ✓

Drizzle the syrup over the diced sponge and toss to coat evenly.

Tip: This is the 'punch mass'. It should be moist and moldable.
4 ✓

Spread jam thinly on the bottom sheet, spread the mass over it, and cover with the top sheet. Weight it down (press) for 1-2 hours in the fridge.

Tip: Pressing compacts the cake so it can be sliced beautifully.
5 ✓

Mix powdered sugar with a tiny bit of water and food coloring to make a thick glaze, then spread on top.

Tip: Slice only after the glaze has set.

Recipe FAQ

The center was dry.
Not enough syrup. The filling should be soaked but not dripping.

Ingredients

  • 6 large Eggs (for sponge)
  • 1/2 cup Sugar
  • 1 1/4 cups All-Purpose Flour
  • 3/4 cup Water (for syrup)
  • 3/4 cup Sugar (for syrup)
  • 1/4 cup Dark Rum or Rum Extract
  • 3 tbsp Apricot Jam
  • 2 tbsp Cocoa Powder
  • 1 1/2 cups Powdered Sugar (for glaze)
  • 1 drop Red Food Coloring