What is Charlotte cake made of?

A Charlotte Cake is made with ladyfingers that line a mold and a soft filling inside. The filling is usually a mousse, whipped cream, or custard-style base. Fruit is common, especially berries. The cake sets in the refrigerator instead of the oven, which gives it that clean, sliceable shape.

Why is it called a Charlotte cake?

The name Charlotte Cake is believed to come from early European desserts associated with Queen Charlotte of England. Those early versions often used cooked apples. Even though the ingredients have changed over time, the name stayed and became tied to the molded style we know today.

What was Princess Diana’s favorite cake?

Princess Diana was widely known to love bread-and-butter pudding rather than a Charlotte Cake. It was a simple, comforting dessert, which honestly makes sense to me. Fancy cakes are lovely, but familiar ones often mean more.

Charlotte Cake Recipe: 4 Simple Parts for a Classic Dessert

Name: Charlotte Cake
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: European
Ingredients: 1 package ladyfingers (about 24–30); 2 cups heavy whipping cream, cold; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon powdered gelatin; 2 tablespoons cold water; 2 cups fresh berries (strawberries, raspberries, blueberries, or a mix)

Description

A classic Charlotte Cake made with ladyfingers, a soft vanilla cream filling, and fresh berries. This no-bake dessert looks elegant but comes together gently, making it perfect for busy days or make-ahead occasions.

Ingredients

For the Charlotte Cake

1 package ladyfingers (about 24–30)
2 cups heavy whipping cream, cold
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon powdered gelatin
2 tablespoons cold water
2 cups fresh berries (strawberries, raspberries, blueberries, or a mix)

Cook Mode Prevent your screen from going dark

Instructions

Lightly grease an 8-inch springform pan. Line the sides with ladyfingers, standing them upright with the rounded sides facing out. Trim bottoms if needed so they stand evenly.
Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes. Gently warm until fully dissolved. Set aside to cool slightly.
In a large bowl, whip the cold heavy cream with sugar and vanilla until soft peaks form.
Slowly pour the cooled gelatin into the whipped cream while mixing on low speed. Mix just until combined.
Spoon a layer of cream into the lined pan. Add a layer of berries, then repeat with another layer of cream.
Smooth the top gently with a spatula.
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
To serve, carefully remove the springform ring. Slice and serve chilled.

Notes

Don’t overwhip the cream. Soft peaks give the best texture.
Pat berries dry before layering to prevent excess moisture.
This cake slices best when fully chilled.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: European