Tweed Cake. Based upon a very familiar and popular cookie square recipe in Newfoundland when I was a kid…and still is in my family.
A popular treat at our house and all over Newfoundland when I was growing up, especially at holiday baking time, were Tweedies (a.k.a. Tweed Squares).
They have a vanilla cake bottom flecked with grated chocolate. The chocolate gets folded into the cake batter to produce the characteristic “tweed” effect.
The cake base then gets a liberal layer of vanilla frosting before being topped with a layer of melted chocolate.
I recently made a batch and it occurred to me for the first time that this would make a fantastic cake.
We had my parents and the in-laws over for Sunday dinner this week, so it was the perfect opportunity to try the idea out. It was a big hit!
The flavour of the familiar favourite was very apparent and a nice surprise for our dinner guests. Several went back for a second slice and everyone took a piece home for later.
So if you remember Tweedies or are being introduced them for the first time, I’ll bet this cake idea will be a big hit at your next family dinner or get-together with friends too. Originally published on October 2, 2012.
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Based upon the Newfoundland favorite old fashioned cookie squares, this cake takes the concept to a whole new level and makes a fantastic celebration cake too.
For the cake
- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 4 egg whites
- 1/3 cup sugar
- 1 cup butter
- 1 cup sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup milk
- 1 ounce dark chocolate, grated
For the frosting
- 1 1/2 cups butter
- 6 1/2 cups icing sugar
- 2 tbsp vanilla extract
- 3 tbsp milk
- 2 cups chocolate chips
- 1/2 cup whipping cream
- Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper.
- Sift together the flour, baking powder and salt and set aside.
- Separate four eggs, reserving the yolks for later. Beat the egg whites and 1/3 cup sugarwith an electric mixer until soft peaks form. Set aside.
- Cream together the butter and 1 cup sugar well.
- Add the 4 egg yolks along with the vanilla extract and beat until creamy.
- Fold in the flour mixture in 3 equal portions, alternating with the 1 cup milk.
- Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.
- Gently fold in the beaten egg whites and sugar.
- When the egg whites are almost incorporated fold in the grated chocolate.
- Pour batter into the prepared pans and bake for about 20-25 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Fill and frost the entire two layers with the vanilla frosting.
To make the vanilla frosting
- Cream together all of the ingredients until very creamy and fluffy.
- You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency.
- Frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.
To make the chocolate ganache glaze
- Melt together the chocolate and cream in a double boiler over low heat.
- Cool to lukewarm and spread quickly over the chilled frosting.
- Let the chocolate set before cutting and serving.
Serving Size1 slice
Amount Per Serving Calories 601Total Fat 32gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 10gCholesterol 106mgSodium 364mgCarbohydrates 77gFiber 2gSugar 59gProtein 5g