It has been suggested that the cake was created to celebrate the wedding of Princess Louise (one of Queen Victoria’s daughters) in 1871.

[3][4] A recipe for Louise cake was shared in the Otago Witness newspaper in October 1927.

[5] In a 2022 bilingual cookbook Whānaukai: Feel-good baking to share aroha and feed hungry tummies, Auckland baker and former Whakaata Māori presenter, Naomi Toilalo, translated Louise cake into te reo Māori as Keke Rahipere Me Te Kokonati (raspberry and coconut cake).

[6][7] The base of Louise cake is shortbread, made from eggs, sugar, butter and flour.

[1] Although not traditional, some bakers nowadays decorate the cake with raspberries, either fresh or crushed freeze-dried.