Father’s Day Cakes That Will Melt Dad’s Heart

There’s something special about a home baked cake made with love just for dad. This Father’s Day, surprise him with a scrumptious homemade cake at the end of a delicious brunch, or while you’re spending time together at home. He won’t be able to resist a sweet treat on his special day!

We’ve selected a couple of easy-to-make cakes that anyone could pull off, even if you’re not a top baker. We’ve included some decadent sweets and even added a few boozy cakes in the mix to suit every dad’s palette so you can’t go wrong. 

Pistachio-Lemon Bundt Cake

Ingredients:

• 3 cup all-purpose flour
• 2 cup shelled roasted pistachios
• 2 tsp. baking powder
• ½ tsp. salt
• 1 tbsp. lemon zest
• 1 cup unsalted butter, softened to room temperature
• 2 cup sugar
• ¼ cup light rum
• 6 large eggs
• 3 tsp. vanilla extract
• 2 tbsp. freshly squeezed lemon juice

Method:

1. Preheat the oven to 180°C. Grease and flour a Bundt pan.
2. Grind the pistachios until very finely ground.
3. Whisk together flour and salt in a bowl.
4. In another bowl, beat butter and sugar until light and fluffy.
5. Add pistachios, lemon zest, and vanilla to the mix and beat until mixed well.
6. Add eggs one at a time, beating to incorporate after each addition.
7. Start and end with mixing in flour mixture and rum alternately until fully incorporated.
8. Pour an even layer of batter in the pan and bake for 55 mins to an hour.
9. Insert a toothpick in the center of the cake to check if it comes out clean.
10. Once out of the oven, cool the pan on a wire rack and then invert onto the rack to cool completely. 
11. Brush cake with a warm glaze - by mixing powdered sugar, lemon zest and a little lemon juice, until combined well and drizzle!

Peanut Butter Molten Lava Cake

Ingredients:

• 120g unsalted butter, cubed
• 3 tablespoons cocoa powder
• 150g chopped dark chocolate
• 4 heaped tsp. peanut butter
• ½ cup caster sugar
• 2 eggs, 2 yolks
• 1 tsp. vanilla extract
• 2 tbsp. flour

Method:

1. Preheat the oven to 220˚C. Grease 4 ramekins with butter and lightly dust with cocoa powder.
2. Combine butter and chocolate chips and melt it in the microwave with a 15-second interval until fully melted.
3. In a mixing bowl, whisk together powdered sugar, eggs, egg yolks, and vanilla. Add cocoa powder, flour and salt until well combined.
4. Pour in the chocolate mixture and continue whisking until combined.
5. Pour ramekins only halfway with batter, then top it off with 1 heaped tablespoon of peanut butter and follow with remaining batter.
6. Bake for 10-12 minutes until the sides are firm and the center is soft.
7. Run a knife around the edges and invert onto the plate, then dust with cocoa powder and a scoop of ice cream before serving.

Coconut Cream Cake

Ingredients:

• For Cake
  • 1 cup desiccated coconut
  • 1 cup caster sugar
  • 1 cup milk
  • 1 cup self-raising flour

• For Cream Topping
  • 250ml heavy cream
  • 2 tbsp. confectioners’ sugar
  • ½  tsp. coconut extract
  • 1 ¼ cup unsweetened flake coconut

Method:

• Preheat the oven to 180˚C. Grease and line a baking tin with baking paper.
• Combine all cake ingredients in a mixing bowl and stir until combined and bake for 40 minutes.
• Cool the cake for 5 minutes in the pan before turning on to a wire rack to cool.
• In a mixing bowl, add heavy cream, sugar and coconut extract and beat until soft peaks form.
• Using a spatula, spread whipped cream all over the cake.
• Gently pat coconut onto whipped cream and top it up with berries.
• Serve immediately or cover and refrigerate up to 1 day.

Bailey’s Icebox Cake

Ingredients:

• 230g cream cheese, softened
• 1 ½ cup heavy cream, cold
• ¼ cup unsweetened cocoa
• 1 tbsp. espresso powder
• 1 tsp. vanilla extract
• ⅔ cup Baileys Irish Cream
• ½ cup sugar
• 1 pack chocolate wafer cookies
• 60g melted dark or semisweet chocolate

Method:

1. With a mixer on medium to high speed, beat cream cheese, heavy cream, cocoa, espresso powder and vanilla extract.
2. Gradually beat in sugar until stiff peaks form and add the Bailey’s Irish Cream.
3. Line a loaf pan with plastic wrap. Line the bottom and sides of the pan with chocolate wafers. Spread an even layer of cream mixture into the pan.
4. Layer cookies and repeat the process up to the brim of the pan.
5. Cover the pan with plastic and refrigerate overnight.
6. Remove plastic from the pan, invert cake onto a platter and drizzle with melted chocolate.

What cake have you got in store for your Father’s Day date with dad? Let us know on Facebook or on Instagram using the hashtag #AlwaysInterflora and #InterfloraAU. For the winning pair, browse our Father’s Day Gifts and Hampers Collection and get your gift order in today!