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)

    sarahelizabethlewis's picture

    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

    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

    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

    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

    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

    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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