Cornish clotted cream cake recipe

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makes: 1
Skill: easy
Prep: 20 min
Cooking: 50 min
(May need an extra 10 mins)
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  • This light, moist cake, flecked with vanilla seeds from The Great British Bake Off is delicious on its own or with vanilla cream or red fruit compote.


    • 2 medium free-range eggs, at room temperature
    • 225g caster sugar
    • ½ a vanilla pod
    • 1 x 225g tub of clotted cream
    • A good pinch of salt
    • 200g self-raising flour
    • Crème fraîche or double cream mixed with a few vanilla seeds, to serve (optional)
    • You'll also need:
    • A 20cm spring-clip tin or deep round cake tin, greased with butter and lined with greaseproof paper


    • Preheat the oven to 180°C (350°F, gas mark 4).

    • Put the eggs and sugar into a large bowl.

    • Split the vanilla pod along its length with the tip of a sharp knife and scrape the sticky black seeds into the bowl (reserve some of the seeds to mix with the serving cream, if using).

    • Using an electric whisk or mixer, or a rotary whisk, whisk the eggs and sugar until they are very thick and mousse-like and the whisk leaves a thick trail when lifted out of the mixture.

    • Stir the cream until smooth, and gently stir into the mixture with the salt. Sift the flour into the bowl and carefully fold in with a large metal spoon. When thoroughly combined, transfer the mixture to the prepared tin and spread evenly.

    • Bake in the preheated oven for 50 mins – 1 hr, until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean.

    • Leave for 5 mins to firm up, then carefully remove from the tin, discard the lining paper and leave to cool completely on a wire rack. Store in an airtight container.

    Top tip for making Cornish clotted cream cake

    Top tip: Don't throw away the vanilla pod once you've used the seeds. The pod can be used to make vanilla sugar - just add it to a jar filled with caster sugar, or to infuse milk for a custard or ice-cream.

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