Raspberry spice cake

Raspberry spice cake

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(15 ratings)


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Cooking time

Prep: 50 mins Cook: 25 mins Plus overnight pressing

Skill level

Moderately easy


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

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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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  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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Show comments
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 :)

abroekman's picture
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Made this yesterday to take in to the office today and it went down a treat. Flavours are fantastic, the cake itself has the lovely spices and the tangy raspberry works really well with the sweet icing. Easy enough to make athough I was a bit disappointed at how bulgy my cakes came out, so the end result does not look as sharp as in the picture.
Found it served 16 easily, the cake is quite rich. Will be making again soon!

abroekman's picture
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Absolutely scrumptious! Made it yesterday to take down to the office and it disappeared within minutes this morning. Only thing is that the 3 cakes came out quite bulgy in the middle so my layers wouldn't become as straight as they are in the picture. Flavours are fantastic though, the tangy rapsberries work really well with the sweet icing. Cake itself is beautifully flavoured. Will definitely make again.
Served 16 easily by the way, think at 12 servings the portions would be too big as it is quite a rich cake.




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