Lamington Recipe

Australian lamingtons rolled in chocolate glaze and coconut, biscoff and Ferrero rochers

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Light vanilla sponge cake dipped in a delicious chocolate glaze and rolled in your choice of toppings, these lamingtons are up to your imagination




  • 120ml Vegetable oil (1/2 cup)
  • 60g Unsalted butter (1/4 cup), room temperature
  • 300g White sugar (1 1/2 cup)
  • 4 Eggs, room temperature
  • 1 tsp Vanilla extract
  • 330g Plain flour (2 2/3 cup)
  • 1 tbsp Baking powder
  • Pinch of salt
  • 240ml Whole milk (1 cup)

Chocolate Glaze

  • 150g Icing sugar (1 1/2 cup)
  • 60g Cocoa powder (1/2 cup)
  • Pinch of salt
  • 30g Butter (2 tbsp), melted
  • 120ml Whole milk (1/2 cup)


  • Shredded coconut, optional
  • Crushed Lotus cookies, optional
  • Crushed Ferrero rocher, optional



  1. Preheat the oven to 180C/350F
  2. Line an 8 x 8 inch square cake tin with baking paper
  3. Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
  4. Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
  5. Combine flour, baking powder and salt together in a medium-sized bowl, whisk to combine
  6. Add half the flour mix to the butter mix and beat until just combined
  7. Add the milk, followed by the rest of the flour, beat until just combined
  8. Transfer the batter to the cake tin and bake for 40-45 mins, or until an inserted toothpick emerges clean
  9. Cool completely, then level the cake and trim off the caramelization
  10. Cut into 9 squares

Chocolate Glaze

  1. Sieve the icing sugar, cocoa powder and salt into a large bowl
  2. Add the melted butter and milk and whisk until combined


  1. Dip the cooled cake squares in the glaze then roll in your desired topping
  2. Place on a wire rack to set for 30 minutes before enjoying!

Keywords: lamington recipe, lamingtons, coconut, chocolate glaze, ferrero rocher, biscoff

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