Last updated on March 25th, 2025
The Lord Baltimore Cake is a classic vintage dessert made of a tender three-layer white cake filled with a rich macaroon cookie and nut filling, and frosted with a fluffy seven-minute frosting. This cake should be considered more of a “project” weekend cake as it requires a lot of ingredients and more than time than a simple weeknight sheet cake.
Lord Baltimore Cake History
The Lord Baltimore Cake is a variation of the Lady Baltimore Cake, both dating back to the early 1900’s. Surprisingly neither of the two cakes originated in Baltimore. The key difference between a Lord Baltimore Cake and a Lady Baltimore Cake comes down to the incorporation of the eggs and the ingredients in the filling. Lady Baltimore has egg whites which makes for a lighter texture and has a dried fruit and pecan filling. The Lord Baltimore recipe has a little bit of nutmeg and uses just egg yolks which yields a richer crumb. It has a rich filling made of crushed macaroon cookies, nuts (walnuts and almonds), and candied cherries.
The inspiration for Classic Lady Baltimore Cake comes from my copy of the 1941 Better Homes & Garden Cook Book which appears in a full-color illustration among other vintage cakes like the Lord Baltimore Cake, Dolly Madison Cake, and George Washington Cake. While I dream for the day to have all six cakes completed on the same day to take a photo like this, finishing all the steps involved for just one of these cakes takes a good bit of time. I tend to think of this dessert as a “project” cake.
I also researched the cake in some of my other vintage cookbooks like “250 Classic Cake Recipes” by the Culinary Arts Institute (1952).
- researched several recipes and my 12+ bakery skills to create the best Lord Baltimore Cake
- used butter instead of shortening to add flavor and richness
- adding oil in addition to the butter, for added moisture
- added more salt as our modern palettes are accustomed to
- added vanilla for more flavor
- made homemade coconut macaroon cookies for the filling
- added ClearJel for tender cake texture
- used buttermilk for a light texture and tangy flavor
INGREDIENTS
Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
American butter is made from cream and contains 80% butterfat as regulated by the USDA. Try to use a good quality butter in baked goods as it will make a difference. Another option is European butter, which is churned longer, has a higher fat content (82%-85%), with less water it yields more flavor, but can be more expensive.
Canola oil has a neutral and light flavor and is great for baked goods. Extra Light Olive Oil is another option. If your cake recipe calls for butter, you can substitute using all oil or if you still want to get flavor from butter use a combination of oil and butter together.
Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
Instant ClearJel is a modified cornstarch ideal for pie fillings, as it thickens the filling without the cloudiness of flour. If ClearJel is hard to find, cornstarch is a good substitute. To swap: Use 1 1/2 T. ClearJel for every 1 T. of cornstarch. If replacing flour or tapioca, use 1 T. of ClearJel for every 2 T. of flour or tapioca.
vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
Nutmeg is a warm spice that originates from nutmeg trees in the Spice Islands. It is available as whole nutmeg which can be freshly grated or pre-ground. Good quality spices such as Penzey’s or Frontier Organics will make a difference in flavor in your baked goods.
How to make the cake filling:
The ingredients for the cake filling vary among vintage recipes, but it typically includes coconut macaroon crumbles, candied cherries and chopped nuts (like pecans, walnuts or almonds), and both orange and lemon flavor. For the coconut macaroon crumbles, I made Homemade Coconut Macaroon cookies and crumbled them up. They tasted delicious on their own, so I knew they would lend a toasted coconut flavor to the filling.
- When baking, always use light colored, aluminum cake pans since they conduct even heat. Dark pans can make your baked goods darken fast.
- For easy release from bundt pans, spray the pan well with a oil spray dusted lightly with flour. You can also make a Baker’s GOOP by mixing together 1 c. of flour and 1 c. of neutral oil (like extra light olive oil) or canola oil. Keep this on-hand for up to 3 months.
- To help retain moisture in your cakes, after taking them out from the oven, cover with an upside down baking sheet. Let them cool for about 5 minutes. Run a knife around the edges and turn the cake out onto a piece of parchment paper. Then wrap right away in saran wrap.
- Keep decorating simple and natural, like using the ingredients featured in the cake.
How to make Seven-Minute Frosting:
I found that Seven-minute Frosting was often referred to as divinity frosting or sometimes called Tutti-Fruitti Frosting. Reason being that once the fruity nut filling was added to it, it tasted just like divinity candy. Many people find seven-minute frosting tricky to make especially if it is humid out. Older recipes call for corn syrup or cream of tarter. I add both cream of tarter and cornstarch to help stabilize the frosting. Old-fashioned recipes suggest that you beat the frosting the entire time over the stove with a hand mixer. It is really much easier though to use the stand mixer.
How to assemble the cake:
After you make the frosting, take out 1/2 to add to it the filling. Put the first cake layer down on cake plate and place some parchment paper along the sides to keep the plate clean. Use an off-set spatula and spread filling on the first layer. Place on the second layer and spread on filling. Place on the last layer (upside down) so you have a nice flat top layer to frost. Cover top with remaining filling and push down onto to the sides of the cake. To decorate, keep it simple by placing whole ingredients that were featured in the filling, such as nuts, candied cherries or shredded coconut over the cake.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten-free, vegan, keto, low-sugar, etc. These are proven tips I use to convert conventional recipes into delicious, specialty baked goods. Read more about it here.
TO MAKE GLUTEN-FREE:
- My number one tip is to let the batter rest as hydrating gluten-free flour will help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
- I recommend using a high-quality brand such as King Arthur’s Gluten-Free Measure for Measure Flour.
- Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
- It is best to bake gluten-free baked goods low and slow, so that you don’t burn them. Reduce the oven temperature by at least 25° from the directions.
- Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer-safe container for up to 6 months. If frozen, allow to come to room temperature before opening the container.
TO MAKE VEGAN/DAIRY FREE:
- Swap out the butter with vegan butter. I like to use Violife Plant Butter OR Country Crock Olive Oil Sticks because they have a subtle flavor. Also choose an unsalted version as many vegan butters are too salty.
- To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
Equipment
Recommended tools: (affiliate links)
- stand mixer
- mixing bowl
- liquid measuring cup
- measuring cups and spoons
- (3) 8″ cake pans
- off-set spatula
Storage
If Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
Unbaked Batter: Prepare batter and place in a sealed container up to 3-5 days in refrigerator.
Love making vintage cakes ? Here are a few more of my recipes to try:
Lord Baltimore Cake
Ingredients
CAKE-DRY INGREDIENTS
- 2 ⅔ c. unbleached flour
- 2 T. instant ClearJel
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. nutmeg
- 1 tsp. salt
CAKE-WET INGREDIENTS
- ¾ c. unsalted butter room temp
- ¼ c. oil
- 1 ⅔ c. sugar
- 7 egg yolks
- 1 c. buttermilk or milk
- 1 ½ tsp. vanilla
- ½ tsp. lemon extract
FILLING
- ½ c. macaroon crumbs crushed
- ¼ c. blanched almonds finely chopped
- ¼ c. pecans or walnuts finely chopped
- ¼ c. cherries (candied) finely chopped
- ¼ tsp. orange extract
- 1 T. lemon juice
Seven-Minute FROSTING
- 3 egg whites
- 1 ½ c. superfine sugar
- ⅓ c. water
- 1 T. cornstarch or unflavored gelatin
- ½ tsp. cream of tarter
- 2 tsp. vanilla
- pinch salt
HOMEMADE MACAROON COOKIES
- 2 egg whites
- ½ c. sugar
- 1 ½ c. unsweetened coconut shredded
- 1 ½ c. sweetened coconut shredded
- ¼ tsp. cream of tartar
- 1 tsp. vanilla
- ¼ tsp. almond extract
- pinch salt
Instructions
PREP
- Preheat oven to 350 degrees. Grease (3) 8" round cake pans.
- Separate out 7 egg yolks and reserve (2) egg whites to use in the macaroon cookies and frosting and (3) egg whites to use in the 7-minute frosting.
- Whisk together dry ingredients in a separate bowl.
- For the cookies: Line baking sheet with parchment paper or Silpat baking mat.
MAKE CAKE
- Cream together butter and sugar. Add in egg yolks, vanilla, and lemon extract and beat together until light and fluffy.
- Add in dry ingredients and mix until just combined.
- Pour in buttermilk and mix until just combined.
- Pour 1/3 of the batter into each of the (3) greased cake pans. Bake for 25-28 minutes. Place toothpick in center comes out clean. Allow the cakes to cool before frosting them.
- Release cake from sides of pan with an off-set spatula. Turn cakes out onto parchment paper or cooling rack. Wrap in plastic wrap until cake assembly to retail the moisture.
MAKE MACAROON COOKIES
- Beat egg whites, sugar, and cream of tartar together until foamy.
- Add in coconut, vanilla, almond extract, and salt and mix until combined.
- Use medium cookie scoop and place 12 cookies on baking sheet.
- Bake at 325° for 20-23 minutes until coconut tips look toasted, but not dark.
MAKE FILLING
- Make or purchase macaroon cookies. Crush cookies for filling and place in a bowl.
- Finely chop walnuts or almonds and candied cherries and add to bowl.
- Zest orange and add to bowl and mix together.
MAKE FROSTING
- Over double broiler with the bowl from stand mixer place egg whites, sugar, water, cornstarch, cream of tarter, and salt. Whisk for about 5 minutes until all the sugar is dissolved and not gritty.
- Move bowl to stand mixer and add vanilla. Beat on high until glossy with stiff peaks form, about another 3-4 minutes.
- Place on cake right away or store covered until use. Frosting will crust once applied to cake, so be sure to cover with a glass cake stand or just cover with plastic wrap.
ASSEMBLE CAKE
- Take out 1/2 of the 7-minute frosting and add it to the filling mixture. The remaining 1/2 of frosting will be used to frost the cake.
- Put bottom layer of cake onto cake plate. Place wax or parchment paper around edges of cake in order to frost neatly.
- Place 1/3 of the filling on top of the first layer and spread with off-set spatula.
- Place middle layer on the cake. Place filling on top of the middle layer.
- Add the last layer of cake with the bottom-side down so you have smooth top.
- Place remaining frosting on the top of the cake and swirl around pushing it down onto the sides. Use an off-set spatula to guide the frosting.
- Garnish cake with nuts or other simple components of the filling such as the candied cherries, shredded coconut or macaroon cookies.
Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern
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