Gypsy Jamboree Cake Recipe -
Gypsy Jamboree Cake Recipe
  • READY IN 55 mins

Gypsy Jamboree Cake

Recipe by  

"This is a classic layer cake from the 1930's-1940's. It's very addicting and fun with two flavors of icing!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch diameter cake pans.
  2. Place the vinegar in a measuring cup, and pour in the milk to equal 3/4 cup. Set aside.
  3. Beat the sugar with the shortening in a mixing bowl. Add the eggs one at a time, and continue beating until batter is smooth.
  4. Combine the flour, cocoa, baking powder, cinnamon, nutmeg, and salt in another mixing bowl, and stir to blend. Stir the flour mixture into the egg mixture, alternating with the milk mixture. Stir in the lemon and vanilla extracts. Pour batter into prepared cake pans, dividing evenly.
  5. Bake in preheated oven until a toothpick or small knife inserted in the center comes out clean, about 30 minutes. Cool 10 minutes. Run a small knife around the inside of the pans before inverting to remove the cakes. Allow cakes to cool completely before frosting.
  6. To make the icing, beat the butter, egg yolk, and salt together in a mixing bowl. Gradually sift in the confectioners' sugar, alternating with the hot water, stirring until smooth. Do not add the cocoa until step 7.
  7. To frost the cake, place one layer on a cake plate. Use about half the icing to cover sides and top of the cake. Stir the cocoa into the remaining icing and blend well. Place the second cake layer on top of the first, and frost with the chocolate icing, meeting the plain icing halfway down the side of the cake.
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Reviews More Reviews

Sep 18, 2007

I was looking for something a little different and this definitely hit the spot. I even forgot to add the two extracts and it still came out good. Be aware that this is a very dense won't rise much in the oven. On the bright side that made it really easy to get out of the cake pans. The mix of the two flavors of frosting was very good and it was all pretty easy to put together. My four year old son just rated it "the best frosting cake ever" lol.

Sep 28, 2007

I think we need a bigger cake... This cake is quite nummy, but a horrible MESS! The cake itself is very thin and dense, and the icing is on absolute overload. I had to switch the plate I was icing on three times because it kept pooling over! In then end, I even had some left over in my hair. Haha. Anyway, the cake's flavor is definitely different (the unique spice blend was what lured me to this recipe), it almost reminded me of French Toast, but the lemon extract gives it a pinch of zest that separates it from any breakfast specialty or other cake. The icing topping it all off, though, was definitely THE icing. It's the only chocolate flavored icing I've ever thoroughly enjoyed, perhaps too much. =)


2 Ratings

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  • Calories
  • 657 kcal
  • 33%
  • Carbohydrates
  • 107 g
  • 35%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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