Meghan Markle Cake: How I Made IT Even Better

Meghan Markle cake instantly caught my attention when I saw her bake it on With Love. I’m Riley Moore, a home cook from Asheville who lives for lemon desserts. I couldn’t resist giving her honey lemon cake a try in my own kitchen. The idea was charming, but the flavor didn’t quite sing. So, I gave it a few heartfelt tweaks—infused sugar, extra zest, and a lighter mascarpone cream. What came out was the softest, brightest lemon cake I’ve ever baked. It’s spring in every slice and surprisingly simple to make. Whether you’re a royal fan or just love cake, this version brings Meghan’s vision to life, only better.

When Meghan Markle debuted her ‘Meghan Markle Cake’ on her Netflix series With Love, Meghan, it promised fresh spring vibes in every slice. But after trying the recipe myself, I knew it could be so much more. In this article, I’ll walk you through the improvements I made, from vibrant lemon zest rubbed into sugar to mascarpone Chantilly cream that lightens every bite. Whether you’re curious about how to bake a royal-inspired cake or just want a bright, tender showstopper for your next garden party, this is the version that delivers. Let’s get baking!

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Secrets to a Softer, Brighter Meghan Markle Cake

Key Ingredient Tweaks That Changed Everything

The foundation of this cake starts with simple ingredients, but getting them just right makes all the difference. While Meghan markle cake ’s version followed a charmingly rustic approach, there were a few ingredient-level changes that truly elevated it into something bakery-worthy.

Lemon zest is where the real citrus magic lives. Instead of tossing zest straight into the batter like Meghan did, I rubbed the zest into the sugar first. The rubbing releases the lemon’s natural oils, turning the sugar into a vibrant, citrusy base that adds bold flavor the original version didn’t quite deliver.

I also replaced the all-purpose flour with cake flour. Why? Its finer texture and lower protein content lead to a noticeably softer, more delicate cake structure. You’ll taste the difference right away, each layer is pillowy, moist, and practically melts as you bite into it.

I swapped out the milk for full-fat sour cream to boost richness in the batter. It keeps the cake soft for longer and adds a gentle tang that pairs well with the lemon and honey notes.

Plus, it helps balance the sweetness of the raspberry preserves we’ll layer in later.

If you’re the kind of baker who loves smart swaps that maximize flavor, you’ll probably enjoy my moist carrot cake recipe too, it’s a lesson in balance and texture.

What I Left Out, and Why the Cake Was Better for It

Now, here’s what didn’t make the cut. Meghan markle cake ’s recipe used lemon juice in both the batter and the syrup, which tipped the flavor too far toward sour. I went all-in on the zest and skipped the juice entirely. The result? A balanced, sunshiny lemon flavor that’s never harsh.

I also chose to remove the honey from the Meghan markle cake batter itself. Instead, I made a simple syrup using just hot water, lemon zest, and honey. Brushing this onto the warm cake layers gives them a subtle floral sweetness without overwhelming the other flavors.

And while the original version called for a thick buttercream, I wanted something lighter to match the bright, springy vibe of this Meghan markle cake. My go-to? Mascarpone Chantilly cream. It’s rich, smooth, and fluffy, exactly the kind of finish this cake needed. (More on how to make it in the next section.)

If you like easy tweaks that lead to major flavor wins, you’ll also love my apple pie recipe where I play with spiced glaze instead of the usual crust embellishments.

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How to Bake and Build the Upgraded Meghan Markle Cake

Step-by-Step: Baking Soft, Level Cake Layers

When it comes to layer cakes, texture and structure matter just as much as flavor. One of the most noticeable improvements I made was reducing the oven temperature. Meghan Meghan markle cake ’s original 350°F led to domed tops, which make stacking harder unless you trim every layer. Baking at 325°F gave me evenly baked layers with flat tops, eliminating the need to trim them down.

Start by prepping three 8-inch round pans, grease them well and line the bottoms with parchment for easy release. This helps ensure easy release, especially with delicate layers like these. Once the batter is ready (using the infused sugar, sour cream, olive oil, and eggs), divide it evenly. Lightly tap the filled pans against the counter to smooth and even out the batter before placing them in the oven.

Bake the cakes for 20–30 minutes on the middle rack. The cakes are done when they gently bounce back to the touch and a skewer inserted comes out with a few moist crumbs, avoid waiting for a completely clean tester. Overbaking is the fastest way to lose that tender crumb we worked so hard for.

If you’re a detail-oriented baker, I highly recommend using an oven thermometer to double-check your temperature. Home ovens often run hotter or cooler than they read, and getting this part right means your Meghan markle cake will turn out consistently soft. I do the same in my apple pie with crisp topping to avoid burnt edges.

Make the Glaze and Whipped Cream Filling

While the cakes cool, it’s time to make the honey lemon glaze. Mix hot water, honey, and lemon zest together in a bowl that can handle heat. Let it steep while the cake is still warm, then brush it over the layers. This syrup soaks in quickly and adds a bright, sweet finish without overpowering the cake.

For the filling and frosting, I use a mascarpone-stabilized Chantilly cream. It’s the perfect upgrade from the heavier buttercream Meghan used. To make it, whip cold heavy cream with powdered sugar and vanilla until soft peaks form. Then blend in chilled mascarpone cheese until thick, smooth peaks hold.

This whipped filling is best made just before assembling the Meghan markle cake, but if you prep it ahead, give it a quick re-whip for about 10 seconds to revive its smoothness.

This light, airy cream reminds me of what I use in my halo-halo-inspired dessert. It’s soft, subtle, and supports the other flavors without stealing the spotlight.

How to Assemble Meghan Markle Cake 2.0 Like a Pro

Layering and Filling With Confidence

Once your cake layers are completely cool and your mascarpone whipped cream is freshly made, it’s time to build a showstopper. Begin by setting the bottom Meghan markle cake layer onto your cake stand or serving dish. If one layer is thicker than the others, use it as the base for added stability.

Using a piping bag fitted with a round or star tip, pipe a border of whipped cream around the outer edge. This acts as a barrier to hold the raspberry preserves in place. Inside that ring, pipe another smaller ring or a swirl of whipped cream, then spoon the preserves into the gaps. The result should resemble a frosted bullseye.

Repeat this process with the second layer, carefully aligning it over the first, and finish with the final cake layer on top. I like to flip this top layer upside down so the perfectly flat bottom becomes the smooth surface for the top of the Meghan markle cake.

At this point, you’ve got a beautifully stacked base ready for decorating. This method of layering is not only easy but gives the cake excellent structure, especially if you’re planning to refrigerate it overnight. The olive oil in the batter ensures it stays soft even when cold, a trick I also rely on in other chilled desserts like my Filipino halo-halo variation.

Decorating for a Soft, Elegant Finish

To achieve that modern, minimalist look, spread a light layer of the whipped cream across the top of the cake. Use a small offset spatula to push the frosting just over the edge, then gently smooth it down the sides. This gives you that signature naked Meghan markle cake effect, clean and elegant.

For a decorative finish, use a star tip to pipe a few rosettes or dollops in a crescent pattern across the top. Adjust the sizes just a bit to give the decoration a more organic feel. Meghan added lemon verbena leaves and fresh raspberries; I used small mint leaves instead (because, let’s be honest, who just has lemon verbena lying around?).

What makes the Meghan markle cake special is its harmony, lightly sweet without being rich, bright with lemon but never sour, and refined enough for guests while still simple enough for a casual weekend treat. If you plan to serve it immediately, just slice it up and dig in. Otherwise, cover and chill. Because it’s oil-based, this cake stays tender, even straight from the fridge.

This cake started as a royal concept and ended up as something truly special in my kitchen. With a few thoughtful upgrades, Meghan Markle cake transforms into a celebration of bright flavors, soft textures, and stunning presentation.

Whether you’re baking for a brunch, garden party, or just because it’s the weekend, this version delivers every time. And if you’re craving more comfort desserts with a twist, don’t miss my carrot cake or apple pie next.

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Frequently Asked Questions About Meghan Markle cake