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Making Meghan Markle Viral Cake
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Meghan Markle's Beautiful On The Inside Cake

By Meghan, Duchess of Sussex as featured in the premiere of new Netlfix series, With Love, Megan.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Course: Dessert

Ingredients

Cake

  • 1 ½ cups granulated sugar
  • 3 cups flour
  • 1 tsp salt
  • 1 ½ cups milk
  • ¾ cup olive oil
  • 4 eggs
  • zest from 2 lemons

Glaze

  • ½ cup honey
  • ¼ cup water
  • ¼ cup lemon juice
  • zest from 1 lemon

Buttercream Frosting

  • 2 cups butter (4 sticks)
  • 1 tbsp vanilla extract
  • 6–8 cups powdered sugar, measured then sifted

Toppings

  • Raspberry preserves
  • Fresh raspberries
  • Small basil leaves or lemon verbena

Instructions

Prepare the Cake

  • In a bowl, fold together sugar, flour, baking powder, and salt. Set aside.
  • In a separate bowl, whisk together milk, olive oil, and eggs. Zest two lemons over the bowl and fold the zest in. Add honey and mix.
  • Fold dry ingredients into the bowl of wet ingredients.
  • Divide batter evenly into 2 or 3 cake pans.
  • Bake at around 350°F for 25 to 30 minutes.

While the Cake is Baking, Prepare the Glaze

  • Add all ingredients into a saucepan. Stir and bring to a boil. Let all of those flavors marry.

Prepare the Buttercream Frosting

  • With a bowl and hand mixer, whip the butter for 1 to 2 minutes on medium speed, or until smooth and creamy.
  • Add the vanilla and mix until combined.
  • Slowly add in the powdered sugar and mix until you get the right consistency. It should be light and airy.

Assemble the Cake

  • When cakes are ready, remove from the oven and place on a cooling rack.
  • Use a serrated knife or bread knife to gently cut off the top, making the rounded top a flatter, more even surface for easy layering.
  • Brush honey lemon glaze over each cake layer.
  • Hack: Add your frosting into a Ziploc bag and cut the bottom corner to create your own piping bag. Do the same with your raspberry preserves.
  • Using your piping bag, create a swirl of buttercream on each cake layer. In between the swirl of buttercream, swirl raspberry preserves in the bare parts so your cake is covered. Repeat on the second cake layer if making 3 layers.
  • On the top layer, frost with the remaining buttercream.
  • Position raspberries and small basil leaves. You can anchor the raspberries by first adding a small dollop of frosting.
  • Enjoy with a cup of lemon ginger tea!