Raspberry spice cake

Raspberry spice cake

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(16 ratings)

Prep: 50 mins Cook: 25 mins Plus overnight pressing

More effort

Cuts into 12 slices
A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting - a real centrepiece

Nutrition and extra info

  • Freeze un-iced only

Nutrition: per slice

  • kcal772
  • fat45g
  • saturates27g
  • carbs84g
  • sugars58g
  • fibre2g
  • protein8g
  • salt1.2g
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    For the cake

    • 250g pack butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 450g plain flour
    • 140g golden caster sugar
    • 140g light soft brown sugar
    • 5 large egg
    • 4 tbsp honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tsp mixed spice
    • ½ tsp ground cloves
    • ½ tsp ground ginger
    • ¼ tsp salt
    • 4 tbsp buttermilk

    For the filling & icing

    • 200g raspberry jam
    • 200g raspberry, plus extra to decorate (optional)



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 200g pack butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g pack soft cheese
    • 200g icing sugar, sifted, plus extra for dusting (optional)


    1. Heat oven to 160C/140C fan/gas 3. Grease and line 3 x 20cm cake tins with baking parchment. Tip all the cake ingredients into a large bowl and beat with an electric whisk until smooth. Divide between tins and bake for 25 mins until a skewer poked in comes out clean. Turn out onto wire racks to cool.

    2. Split each cake in half. Mash the jam and raspberries together, then spread over 5 cake halves, leaving 1 top half free. Sandwich together, with the plain cake on top. Put on a plate and cling film thoroughly. Invert a cake tin on top like a hat and top with 3 x 400g food cans. Leave overnight.

    3. To finish, beat the butter, cheese and icing sugar together, then spread over the cake. Decorate with extra raspberries and a dusting of icing sugar, if you like.

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    Comments (26)

    Galina0276's picture

    Very disappointing, flat sponge. Wish I took notice of most receipies requiring half the amount of flower to the same amount of the rest of ingredients. Also I halved the sugar as it is way too much bearing in mind that you will use same amount again for frosting.

    MrsLemons's picture

    I made this for a birthday celebration last weekend. I opted to leave the cake in the fridge overnight as is rather than with weight on it, as a dense sponge seems a strange aim.
    My guests gave me lots of praise for it, but it didn't quite meet my expectations. I wished the three cakes to have risen higher. As I forgot to buy buttermilk, I let lemon juice sit in milk for a couple of minutes and that seemed to work just as well. If I ever make this again, I will not use an all-in-one type of method.

    saschlet's picture

    The flavours in this are awesome. Based on other comments, I tried the Classic Victoria sponge recipe and then added the honey & spices. A lovely light, moist, perfectly textured result. Layered the buttercream and jam alternately.

    To 'health' it up I used light buttermilk spread instead of butter, half xylitol and half golden caster and skimmed milk. Worked really well.

    gervais's picture

    Made this to help celebrate a friends wedding. It was beautifully moist and deliciously spicy. I used homemade jam which made it extra special and also I didnt have any ginger powder so used stem ginger and the syrup

    rox206's picture

    What a beautiful and perfumed cake! I just love it and I'll do it again, maybe in other fruit combination (plum and chocolate cover is on my mind for the next Christmas!). So in love with it! Yummmy!

    elliem97's picture

    Why do you need to press the cake? Does it matter if you don't?

    JudeM's picture

    Oh no, I followed the recipe to the T, read all the comments and thought I took everything on board. But I still ended up with a heavy flat cake. So disappointing.

    burtoni's picture

    I took this down to a three egg ratio, which resulted in a cake that was plenty for 8 people. Used the creaming method after reading comments above, and it came out nice and light. Took me ages to do the calculations though,so here you go:

    150g butter
    270g plain flour
    84g of each sugar
    3 eggs
    2 1/2 tbsp honey
    1.2 tsp BP
    0.6 tsp cinnamon,mixed spice
    0.3 tsp cloves, ginger
    Pinch salt
    2.4 tbsp buttermilk
    120g rasp jam,rasps, butter, soft cheese,icing sugar

    elliem97's picture

    What size tins did you use and how long did you leave the cakes in the oven for? :)

    MsWelsby's picture

    Hi - Did you use smaller tins? If so, what size? Thanks!

    burtoni's picture

    Yummy and subtly spiced.I only made enough icing for the top, and that was plenty.

    burtoni's picture

    I made four layers out of two smaller sponges, and just enough icing for the top instead of the sides as well - which was plenty. The spice flavour is subtle and not at all overwhelming - just right. A lovely birthday cake.

    dgcham's picture

    Really disappointed. I was wary of the 'put all the ingredients in a bowl and mix' method, but decided to go with the recipe. Wish I'd gone with my instincts, as the sponges turned out really dense - I had to have three layers as there was no hope of splitting them into six. Nice enough flavour, but ruined by the consistency. If I make again I'll definitely go with a creaming method instead.

    nikita9cp's picture

    To say I do a lot of baking I thought I'd give this a go. I followed the recipe to a tee. The sponges were dense and did not rise. Great flavours but I think it would be better to use the creaming method as this would probably make the sponge lighter. Great looking cake but would not make this again.

    Linnyma's picture

    I made this cake for my husbands birthday as it looked impressive. My cakes did not rise and were a little dense. I think the all-in-one method may not suit this cake as there are too many ingredients. My raspberry sauce was very runny and so ran down the sides of the cake. As the sponges didn't rise I couldn't cut them in half. I was a little apprehensive when I served it but am pleased to say the family all liked it. It is a strange combination of flavours that works really well very reminiscent of mulled wine. I'm not sure that I would bother to cook it again but if I did I would try a creaming method for the sponges.

    olivia_heffernan's picture

    Lovely cake. I used the golden caster sugar
    and light soft brown sugar as per the recipe but my cake ended up a browner colour than the cake in the picture-did this happen anyone else or am I using some wrong ingredient somewhere along the line?

    glass_doll's picture

    An excellent cake. Just finishing making my second one for a garden event. I made the first one for Easter and it went down a storm. The sponge is moist and tender with delicate spicing and the raspberry filling and icing really complement the flavours really well. It serves well over 12 people though, as it is rather rich.

    cookiemonster799's picture

    Absolutely delicious. The flavours are unusual with the spicy cake, tangy fruit and sweet icing - makes a great cake for a special occasion, it is really interesting. Everyone was asking me for the recipe! And SO easy to make.
    Because it uses an all-in-one method the cake is quite heavy and dense HOWEVER don't let this put you off, it only adds to the unusual taste. It is meant to be this way. If you look closely at the picture you can see the cake has not risen much when you look at the scale of the cake compared with the person in the background. This method makes a very moist and easy-to-make cake.

    catcalledcharlie's picture

    FABULOUS! Just making my second as a birthday cake. first one last week and it went down a storm. I substituted buttermilk with half creme fraiche and half milk-deliciously moist, very tasty, very easy and has the WOW factor once decorated up-I added pansies, and a few other bits to jazz up. I also missed out the cinnamon-due to none in cupboard! I will definately make this again as its so easy and tasty compared to how lovely it looks! Nice one Sarah Cook!


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