Dorayaki layered cake takes the classic Japanese confection—two fluffy honey-kissed pancake rounds sandwiching sweet red bean paste—and stacks them into a tall, sliceable cake. It keeps all the nostalgic flavor of the street-food favorite but makes it perfect for birthdays or afternoon tea. The batter comes together in one bowl, the pancakes cook in a skillet, and the layers are simply spread with anko (sweet red bean paste) and whipped cream for a light, balanced dessert.
Ingredients
- 4 large eggs (about 200 g / 7 oz)
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (30 ml) honey
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup (60 ml) water
- 1 cup (240 ml) heavy cream, cold
- 2 tablespoons (15 g) powdered sugar
- 1 1/2 cups (360 g) sweet red bean paste (anko), at room temperature
- 1 tablespoon neutral oil (for the pan)
Instructions
- In a large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes. Whisk in the honey and vanilla.
- Sift the flour and baking soda over the egg mixture. Add the water and stir until just combined—small lumps are fine. Let the batter rest for 15 minutes while you prepare the cream.
- In a chilled bowl, whip the heavy cream and powdered sugar to soft peaks. Cover and refrigerate.
- Heat a nonstick skillet or griddle over medium-low heat. Brush lightly with oil. Pour 1/4 cup (60 ml) of batter per pancake. Cook until bubbles appear on the surface and the edges look set, about 2 minutes. Flip and cook 1 minute more. Transfer to a wire rack. Repeat with the remaining batter—you should get 8 to 10 pancakes, each about 4 inches (10 cm) wide. Cool completely.
- Place one pancake on a serving plate. Spread a thin layer (about 2 tablespoons) of anko over it, then a thin layer of whipped cream. Top with another pancake. Repeat until all pancakes are stacked, ending with a pancake on top.
- Chill the cake for at least 30 minutes to set. Before serving, dust with powdered sugar or drizzle with honey if desired.
Tips
- Use a nonstick pan and keep the heat medium-low—too high will burn the honey before the center cooks.
- Make the pancakes ahead and assemble later; they stay soft for a day if wrapped tightly.
- If the batter thickens while resting, add a teaspoon of water to loosen it.
- For a neater stack, trim the edges of the pancakes with a knife or round cookie cutter before assembling.
Serving Suggestions
Slice with a serrated knife for clean edges. Serve chilled or at room temperature with a side of matcha ice cream or a dollop of extra whipped cream. A cup of hot green tea balances the sweetness.
Variations
- Swap the anko for smooth peanut butter or Nutella for a Western twist.
- Add a layer of sliced strawberries or bananas between the cream.
- Use whole wheat flour for half the all-purpose flour—the pancakes will be slightly denser.
- For a matcha version, add 1 tablespoon (5 g) matcha powder to the dry ingredients.
Storage and Reheating
Store assembled cake in an airtight container in the refrigerator for up to 3 days. Pancakes alone can be frozen for up to 1 month between sheets of parchment. To serve frozen pancakes, thaw in the refrigerator overnight or toast lightly. Reheat individual pancakes in a dry skillet for 30 seconds per side to restore softness.
Frequently Asked Questions
Can I use store-bought pancake mix? Yes, but reduce the sugar in the recipe to 2 tablespoons (25 g) and skip the baking soda, as the mix already contains leavening.
What is anko, and where can I find it? Anko is sweet red bean paste made from azuki beans and sugar. It’s sold in Japanese grocery stores or online. If unavailable, use smooth sweetened red bean paste from a Chinese market, or substitute with a thick jam.
Why are my pancakes not fluffy? Overmixing the batter develops gluten, making pancakes tough. Also, make sure your baking soda is fresh—test by dropping a little into vinegar; it should bubble vigorously.
Can I make this dairy-free? Use coconut cream instead of heavy cream (chill the can overnight and whip the solid part) and a dairy-free butter alternative for greasing the pan.
How do I keep the cake from sliding apart? Chill the assembled cake for at least 30 minutes before slicing. The cream will firm up and hold the layers together.
Can I bake this in the oven instead of on the stovetop? Yes, pour the batter into a greased 9-inch (23 cm) round cake pan and bake at 350°F (175°C) for 20–25 minutes, then slice horizontally into three layers. It won’t have the same pancake texture but will still be delicious.
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