Lazy Daisy Cake

Lazy daisy cake, also called Danish dream cake, is a vintage cake making a comeback. The American name alone is a peek into what we’ll get: a fun, unique cake that’s incredibly easy to bake. The cake itself is superiorly tender thanks to the hot milk cake technique (more on that in a second) and the coconut-brown sugar “frosting” that broils right on top until it’s thick, soft and caramelly. This lazy daisy cake recipe is zero effort and a total dream, so we see why the Danish and American names both work so well!

Sure, the frosting is fudgy, caramelly and nutty, but the tender cake is just as revered. This type of cake starts out like any sponge cake, but the milk is heated before it is mixed into the batter. Why? The hot milk technique gives the cake a head start on cooking, creating a voluminous cake structure with a beautifully rich, flavorful and moist crumb.

What is lazy daisy cake?

A lazy daisy cake is a vintage cake that was first popular in the early to mid-1900s. It starts with a hot milk cake base that’s tender, mild and vanilla-flavored, which is the perfect counterbalance to the very sweet and slightly crunchy brown sugar-coconut frosting that’s broiled right on top.

Ingredients for Lazy Daisy Cake

• Eggs: Bring the eggs to room temperature so they fluff up more easily. Sponge cake’s texture relies heavily on the amount of air whipped into the eggs, so take the eggs out of the fridge 30 minutes before starting a lazy daisy cake recipe.
• Sugar: Our recipe uses two different kinds of sugar: granulated sugar for the cake and brown sugar for the frosting. Avoid substituting one for the other in either measurement. Brown sugar will discolor the cake, and granulated sugar won’t create the same flavor for the frosting.
• Vanilla extract: A little vanilla extract creates a delicate floral sweetness in the cake, tying all the flavors together.
• Cake flour: I get it—buying cake flour feels like an extra pain, but it’s absolutely necessary here to achieve that soft, fluffy cake texture. Do not substitute all-purpose flour or your cake will be dry.
• Baking powder: Along with the whipped eggs, baking powder creates a nice rise in the cake.
• Milk: We suggest 2% milk for our recipe, but you can use whole milk for a richer flavor.
• Butter: You’ll need 2 tablespoons of butter for the cake, plus 1/2 cup (one stick) of melted butter for the frosting.
• Frosting: The lazy frosting—made from shredded coconut, half-and-half, melted butter and packed brown sugar—sets up underneath the broiler.

Directions

Step 1: Beat the eggs and sugar to ribbon stage

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to beat the room-temperature eggs, sugar and vanilla extract on high until the mixture becomes thick and lemon-colored, about four minutes. It’s important to get this right so there’s enough volume, stability and air in your sponge cake.

Editor’s Tip: Another way to check if you’ve reached the ribbon stage is to dip the whisk attachment into the mixture, pick it up and check to see if the mixture falls in ribbons.

Step 2: Add the dry ingredients

In a separate bowl, whisk together the cake flour, baking powder and salt. Pour the flour mixture into the egg mixture, and beat on low speed just until combined.

Step 3: Mix in the hot milk and butter

Heat the milk and 2 tablespoons of butter in a small saucepan until the butter melts. Carefully pour the hot mixture into the batter, and beat thoroughly. Keep in mind the batter will be thin.

Editor’s Tip: Watch the milk and butter in the saucepan to make sure the milk never comes to a boil. If your milk comes to a boil, it will scorch and bubble over the sides of the pan. It’s a huge mess!

Step 4: Bake

Pour the batter into a greased 9-inch square baking pan. Slide the pan into the oven and bake the cake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Allow the cake to cool to room temperature slightly.

Step 5: Add the frosting

In a medium bowl, whisk together all the frosting ingredients: the brown sugar, melted butter, half-and-half cream and shredded coconut.

Spread the mixture evenly over the warm cake.

Place the cake about 4 inches away from the oven’s broiler. Broil the cake until the top is lightly browned, three to four minutes. Allow the cake to cool to room temperature before enjoying it.

Editor’s Tip: While we give a time suggestion, please keep watch of your cake under the broiler. Some broilers are more powerful than others.

Lazy Daisy Cake Variations

• Include different extracts: Along with (or instead of) the vanilla, feel free to add butter, coconut or rum extract to the cake batter.
• Add nuts: Chopped pecans, macadamia nuts or slivered almonds make great crunchy additions to the frosting. I always like to toast nuts to remove their raw edge.
• Try another frosting: If you’re more intrigued by the hot milk cake aspect than the coconut and brown sugar frosting, feel free to omit the frosting here for homemade or good-quality store-bought frosting. This cake is the perfect base flavor for many frosting recipes.

How to Store Lazy Daisy Cake

Store lazy daisy cake in an airtight container at room temperature for up to three days. This method keeps the cake moist, but you can always store the cake in the fridge to extend its life further. However, the fridge tends to dry out cake a bit.

Can you freeze lazy daisy cake?

Yes, you can freeze lazy daisy cake. Once it has cooled to room temperature, wrap the cake tightly in a few layers of storage wrap. Stash the cake in the freezer for up to two months, then thaw overnight in the fridge or for one hour on the counter.

Lazy Daisy Cake Tips

Can you bake lazy daisy cake in a different-sized pan?

Yes, you can bake lazy daisy cake in a different-sized pan. Instead of a 9-inch square pan, try a 10-inch round pan, an 11×7-inch pan or a muffin tin. If using a muffin tin for cupcakes, grease the pan instead of using cupcake liners, as they may catch fire under the broiler.

How do you serve lazy daisy cake?

Lazy daisy cake tastes best at room temperature. It’s even lovelier with a dollop of homemade whipped cream or a scoop of the best vanilla ice cream. To match its caramelly, coconutty topping, drizzle a little salted caramel sauce or dulce de leche on top.

Why did the frosting burn?

There are a few possibilities as to why your frosting burned. The first is that everyone’s ovens are different. Some ovens have a much stronger broiler, which could definitely be the culprit of burning. Second, make sure the cake isn’t too close to the broiler. Lastly, never walk away from the oven while this cake, or any food, is under the broiler. When there’s an open flame present, you must watch it. No need to take our time measurement as law—the real thing to look for is a lightly browned top.