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Harlequin Cake

 Harlequin Cake
This chocolate cake looks as impressive as it tastes.
13 ServingsPrep: 45 min. Bake: 35 min. + cooling


  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 3 tablespoons baking cocoa
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup buttermilk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1 can (12 ounces) raspberry or strawberry cake and pastry filling
  • 1 can (12 ounces) apricot filling
  • 1/4 cup sliced almonds, toasted
  • 4 plain milk chocolate candy bars (1.55 ounces each)


  • In a small saucepan, bring the butter, water and cocoa to a boil,
  • stirring constantly. Remove from the heat; set aside. In a small
  • bowl, combine the flour, sugar, baking soda and salt. Add the egg,
  • buttermilk and vanilla; mix well. Beat in cocoa mixture.
  • Pour into a greased and floured 9-in. round baking pan. Bake at

2 of 2

Harlequin Cake (continued)

Directions (continued)

  • 350° for 35-40 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • In a small bowl, beat cream and sugar until soft peaks form. Place
  • cake on a serving platter. Set aside a fourth of the whipped cream.
  • Frost top and sides of cake with remaining whipped cream.
  • Spoon the reserved whipped cream into a pastry bag with a star tip;
  • pipe a diamond-pattern lattice design on cake top. Pipe a border
  • around top edge of cake.
  • Spoon raspberry filling into every other diamond in lattice. Spoon
  • apricot filling into remaining diamonds. Sprinkle with almonds.
  • Carefully cut each chocolate bar along the scored lines into 12
  • rectangles. Arrange chocolate pieces around side of cake with smooth
  • sides out; press into whipped cream. Refrigerate until serving.
  • Yield: 13 servings.
Nutritional Facts: 1 piece equals 444 calories, 20 g fat (11 g saturated fat), 63 mg cholesterol, 222 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.