Raspberry spice cake

Raspberry spice cake

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(12 ratings)

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Cooking time

Prep: 50 mins Cook: 25 mins Plus overnight pressing

Skill level

Moderately easy

Servings

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

Additional info

  • Freeze un-iced only
Nutrition info

Nutrition per slice

kcalories
772
protein
8g
carbs
84g
fat
45g
saturates
27g
fibre
2g
sugar
58g
salt
1.2g

Ingredients

For the cake

  • 250g pack butter, softened
  • 450g plain flour
  • 140g golden caster sugar
  • 140g light soft brown sugar
  • 5 large eggs
  • 4 tbsp honey
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 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 raspberries, plus extra to decorate (optional)
  • 200g pack butter, softened
  • 200g pack soft cheese
  • 200g icing sugar, sifted, plus extra for dusting (optional)

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Method

  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.

Recipe from Good Food magazine, May 2012

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Comments

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rox206's picture
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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!

08mooree'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
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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

08mooree'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
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Yummy and subtly spiced.I only made enough icing for the top, and that was plenty.

burtoni's picture
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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
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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
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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
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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
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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.

drjoanna's picture

Bit spicy

cookiemonster799's picture
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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!

sarahelizabethlewis's picture
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Really tasty cake - lovely and moist and could easily serve a huge crowd - half the cake went round 20! I'm not always a brilliant cake maker but found this surprisingly easy!

mscupcake's picture
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Think this looks lovely and makes a good centre-piece. I am obliged to cut down a bit though! - so did reduce the layers and honey, I'm afraid and it may be my fault that I agree it was slightly drier than I would have expected - but it was a tasty sponge and we enjoyed the mix of spice, cream cheese frosting and raspberries. Thumbs up!

guziaquilina's picture
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It's a good cake, but nothing out of this world. The flavors combine lovely. I did use another cream cheese frosting in spite the one which is provided. It's not as moist as I imagined it to be, but it could be my fault as I did not have any buttermilk and used a substitute instead. Another point is that the cakes did not rise as in the picture. I'll give it 4/5.

supaluc's picture
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This was a really lovely cake..i cut the mix down to a 3 egg ratio as only a couple of us to eat it all, and baked in one smaller but taller cake pan....it did take over an hour. Then cut the 1 cake into 3 layers..and filled it straight away. Extremely flavousome and moist...it's like eating little gingerbread men in cake form, not too overpowering.

The only thing i would say is the icing is extremely sweet so maybe taste as you go to your liking :)

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