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Punch cake served
Traditional Hungarian cake with a moist, rum-flavoured filling and pink sugar glaze

Punch cake

Author: Flavelo
Recipes Cakes and Desserts
The art of classic confectionery recycling! Originally, leftover sponge edges were soaked in sweet rum syrup to create a juicy new dessert. The secret lies in the 'dunking': the sponge needs to absorb enough moisture not to be dry, but not so much that it disintegrates.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin (22 cm).
  • Sharp knife: for cutting sponge.
  • Brush or spoon: for soaking.
  • Whisk.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Prepare the cake tin.

Tip: Grease and flour thoroughly so the sponge surface is smooth.
2 ✓

Cream the butter with the sugar, then add eggs and milk. Mix in the flour combined with baking powder and salt.

Tip: Salt highlights sweet flavours, don't skip it!
3 ✓

Bake the sponge until ready (approx. 30-35 mins), then let cool completely on a wire rack.

Tip: Warm sponge crumbles and tears if you try to cut it.
4 ✓

Cut off the top of the sponge (approx. 1 cm thick) - this will be the lid. Hollow out the inside, or cut out a smaller circle to leave a 'cake frame' and a bottom.

Tip: The goal is to have a hollow cake body and a pile of sponge crumbs.
5 ✓

Tear up the hollowed-out sponge, sprinkle with rum, punch essence, and a little syrup (sugar water), then knead into a mass.

Tip: Sponge acts like a sponge (capillary action), absorbing the flavoured liquid.
6 ✓

Fill the mass back into the hollow cake body, press down, and place the cut-off lid on top.

Tip: Place a weight (e.g., a plate) on top for 30 minutes so layers bond.
7 ✓

Mix icing sugar with water and a little punch flavouring (or colouring) until smooth, and coat the cake.

Tip: The sugar glaze crystallises in air (drying), making the surface crisp.

Recipe FAQ

What to do if the glaze is too runny?
Add more icing sugar. The glaze is good when it flows slowly off the spoon and coats the back of it.
Can children eat it?
If you use rum flavouring, yes. If real rum, most of the alcohol remains, so not recommended for children.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pcs Eggs
  • 100 g Butter (room temperature)
  • 10 g Baking powder
  • 100 ml Milk
  • 1 pinch Salt
  • 50 ml Rum or Rum flavouring
  • 20 ml Punch essence (or raspberry syrup)
  • 150 g Icing sugar (for glaze)
  • 30 ml Water (for glaze)
  • 200 ml Double cream