Mary Ann Cakes

Mary Ann cakes are made from scratch with either a white cake  (or sponge cake).  The center and edges is spread with either a fruit puree or jams, lemon curd, or pastry cream then garnished with  buttercream icing and coconut.

This cake is one that I grew up with in Central Utica, New York that was made in several local bakeries.

I can still remember back in the 1960s when dad would bring these home in a box tied with string and I knew immediately what these special cakes were inside.

The white cake was delicious with just a little coating of frosting that held the coconut onto the cake then the middle had a variety of filling mostly strawberry or red raspberry.

When he would take me into the bakery I use to marvel at the larger cakes they made behind the glass where the pastries were kept chilled.

Our entire recipe for these shortcakes is made from scratch or you can take a shortcut using a cake mix, with pie filling in the center, storebought icing, and coconut.

The large Mary Ann cakes (also referred to as depressed jam cakes because of the center well) were usually for birthdays and special occasions he would always buy just a few smaller ones for a dinner treat.

I love how food can bring back the best childhood memories and these Mary Ann cakes are one of them.

Just scroll through our step-by-step photos to see how easy these are to make and after one bite, you'll love these delicious filled shortcakes.

Step-by-Step Mary Ann Cakes

1. Preheat the oven to 350 degrees and grease a shortcake pan (see affiliate link below)
2. Prepare your favorite white cake or spongecake with our homemade recipes 
3. Bake the cake shortcakes and cool them completely
4. Freeze the cakes (this will keep crumbs from getting into the frosting)
5. Make the buttercream icing (see the recipe in the printable recipe card at the bottom of this post)
6. Remove from the freezer and frost the edges
7. Roll into sweetened coconut
8. Fill with your favorite fruit filling or other suggestions below (shown is homemade strawberry filling)

Ingredients To Gather making Mary Ann Cakes

• white cake made from scratch or mix-to-package instructions (or our sponge cake recipe)
• homemade buttercream icing recipe or use any store-bought icing
• sweetened shredded coconut
• strawberry filling, jams, pudding, lemon curd, pie filling
• Tools: electric beater, shortcake pan, or depression-style tart pan
• scroll to the recipe card for all made-from-scratch recipes

Tips and Suggestions:

• make one large Mary Ann in a special depression-style tart pan instead of small shortcakes
• use a cake mix instead of making the batter from scratch if you prefer
• any fruit can be used in place of strawberries
• add sweetened coconut
• use whipped real cream when serving with fresh fruits
• any pie filling can be used to fill these or freshly made fillings
• store- fruit-filled and pudding-filled cakes in the refrigerator covered

Filling Alternatives

1. pie fillings
2. chunky jams and preserves
3. any fresh fruits sliced with pastry cream
4. lemon curd
5. fresh fruits and whipped cream
6. whipped mascarpone and berries
7. no bake cheesecake filling
8. pudding of any kind

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White Shortcake

We love making our own Mary Ann cakes in memory of my dad, they were his favorite.

It's super easy even when you hate to bake these little shortcakes.

The best part about this recipe is you can fill the center depression with whatever you prefer and can change this Mary Ann shortcake recipe to a different dessert every time you make them.

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Yield: 6

Author: Claudia Lamascolo

Mary Ann Cakes

Mary Ann shortcakes (also known as depression cakes) are coated with light buttercream rolled into coconut and the center has assorted delicious filings.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• White Cake Batter: (for Sponge Cake use this recipe link)
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1/2 cup vegetable oil
• 2 large eggs at room temperature
• 2 large egg whites at room temperature
• 2 teaspoons white vanilla extract
• 2/3 cup plain yogurt or sour cream
• 3/4 cup milk
• Buttercream Icing:
• 4 cups powdered sugar
• 1/2 cup softened butter
• 1/3 cup or more of milk to make a smooth free flowing icing
• 2 teaspoons clear pure vanilla
• pinch of salt
• Strawberry Filling Homemade:
• 1 cup fresh sliced strawberries (or another berry you prefer)
• 3/4 cup water, or more if needed
• 3/4 cup sugar
• 3 tablespoons cornstarch plus 1 teaspoon
• 1 tablespoon lemon juice
• pinch of salt
• 4 cups thickly fresh sliced strawberries (other another berry IE raspberries, blackberries)
• Garnish:
• sweetened shredded coconut 
• Optional: instead of buttercream substitute with strawberry jam on the edges of the cake then add the coconut

Instructions

1. Directions for White Cake:
2. Preparations:
3. Preheat the oven to 350 degrees and oil spray the shortcake pan or grease heavily with vegetable shortening.
4. Note: this batter will make more than six so you can grease a 9 x 9 cake pan for another cake.
5. Line a cookie sheet with parchment paper and set it aside (this is for freezing the cakes to reduce crumbs).
6. Place the sweetened coconut on a plate and set it aside.
7. You will need two bowls:
8. Place flour, baking powder, and salt in a bowl and whisk together, and set it aside.
9. Using an electric mixer beat the sugar, oils all eggs, and vanilla for around 3 minutes then stir in the yogurt or sour cream.
10. Slowly add the flour mixture just until evenly blended (do not overmix).
11. Fill the prepared shortcake pan, any leftover batter can be used in another greased pan for another cake.
12. Bake in the preheated oven for around 20 minutes and touch the cake so that it springs back or use the toothpick method.
13. Cool for around 5 minutes before inverting onto a parchment-lined cookie sheet.
14. Invert the shortcakes onto the cookie sheet lined with parchment paper and freeze the cakes.
15. In the meantime make the icing while the cake is baking and the strawberry filling.
16. Buttercream Icing:
17. Whip the butter with just 1 cup of sugar and slowly add more powdered sugar alternately with milk to reach the right free-flowing consistency.
18. Stir in the vanilla.
19. Note: Add 1 tablespoon at a time of more milk if too thick
20. Strawberry Filling:
21. Combine the 1 cup of mashed strawberries with water and boil for around 3 minutes.
22. Strain reserving all the juice, discard the pulp, and add water to make 1 cup of juice.
23. In a clean saucepan add the cornstarch, strawberry juice, lemon juice, sugar, and salt and whisk together.
24. Boil this for around 3 to 4 minutes until clear and thickened (if too thick add more water or boil longer for a thicker filling.
25. Cool to slightly warm then fold in the sliced strawberries.
26. Assembly:
27. Remove shortcakes from the freezer.
28. Frost all around the edges with icing or use strawberry jam.
29. Roll into the coconut.
30. Fill the center of each cake with your favorite fruit filling or pastry creams.
31. Allow them to thaw before serving.
32. Store leftovers covered in the refrigerator.

Notes

Filling Alternatives

1. pie fillings
2. chunky jams and preserves
3. any fresh fruits sliced with pastry cream
4. lemon curd
5. fresh fruits and whipped cream
6. whipped mascarpone and berries
7. no bake cheesecake filling
8. pudding of any kind

Tips and Suggestions:

• make one large Mary Ann in a special depression-style tart pan instead of small shortcakes
• use a cake mix instead of making the batter from scratch if you prefer
• any fruit can be used as mentioned
• add sweetened coconut
• use whipped real cream when serving with fresh fruits
• any pie filling can be used to fill these or freshly made fillings
• store- fruit-filled and pudding-filled cakes in the refrigerator covered

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