Edd Kimber’s Bakewell ombre cake

Edd Kimber’s Bakewell ombre cake

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(6 ratings)

Prep: 2 hrs, 15 mins Cook: 30 mins

A challenge

Cuts into 12 slices
Inspired by the classic Bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting

Nutrition and extra info

  • Freeze before icing

Nutrition: per slice

  • kcal1006
  • fat55g
  • saturates34g
  • carbs123g
  • sugars103g
  • fibre1g
  • protein6g
  • salt1.1g
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    For the almond cake layers

    • 325g plain flour
    • 25g cornflour
    • 4½ 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…

    • 225g butter, at room temperature



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

    • 400g golden caster sugar
    • 1 tsp vanilla extract
    • 2 tsp almond extract
    • 5 medium egg white, lightly beaten
    • 300ml whole milk

    For the raspberry cream cheese frosting

    • 300g butter, at room temperature



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

    • 625g icing sugar
    • 450g full-fat cream cheese
    • 300g seedless raspberry jam
    • red paste food colouring


    1. Heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm round cake tins and line the bases with baking parchment, greasing the parchment, too.

    2. In a medium bowl, stir together the flour, cornflour, baking powder and ½ tsp salt, then set aside. Put the butter in a large bowl and beat for about 3 mins until smooth and creamy. Add the caster sugar and beat for about 5 mins until light and fluffy. Add the extracts and mix to combine.

    3. Add the egg white a little at a time, beating until fully combined. Sift in the flour mixture in 3 additions, alternating with the milk, but starting and finishing with the flour.

    4. Divide the mixture equally between the prepared tins, gently levelling out. Bake for 25-30 mins, or until the cake springs back when lightly touched. Allow the cakes to cool in the tins for 10 mins before inverting onto a wire rack to cool completely. The sponge is quite delicate, so take care when working with the cooled cake.

    5. For the frosting, beat the butter for about 3 mins until light and creamy. Add the icing sugar, a little bit at a time, until fully combined. Beat the frosting until light and smooth, then add the cream cheese and half the jam. Mix until just smooth – don’t overmix as it will get thinner the more you stir.

    6. Put the first cake on a serving plate and spread a layer of the frosting over the top. Then spread half the remaining jam evenly over the frosting. Repeat with the second cake and finally place the third cake on top. Cover the outside of the whole cake with a thin layer of frosting using a palette knife, and put it in the fridge while you prepare the frosting for the decoration.

    7. Divide the remaining frosting between 3 small bowls. Add about ½ tsp of red paste colouring to one of the bowls and about 1 tsp colouring to another bowl, leaving the third bowl as it is. You want to have three bowls of frosting with clearly different colours.

    8. To decorate the cakes, put each frosting into a piping bag fitted with a small round piping tip. Pipe 6 dots of frosting up the cake, 2 of each colour, with the darkest at the base of the cake. Use a teaspoon or small palette knife to smear the frosting to the right. Repeat the piping process, moving the dots up one so that as you pipe around the cake the colour will graduate in a swirl. For the top, pipe 2 rings of the darker pink dots around the outside, spreading the frosting in the same fashion, followed by 2 rings of the medium pink dots, and finish with the lighter frosting in the middle. Will keep for up to 3 days, chilled.

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    Comments, questions and tips

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    Comments (13)

    mocksy's picture

    I made this cake for my mums birthday, the cake itself went very well. The icing however was a disaster! I would like to know how on earth did the picture of the cake look like that using the very same instructions given?? I follow recipes very carefully and there is no way that I could have achieved the same decoration as in that picture. I think some very important instruction was left out like leave the frosting in the fridge over night! Are these recipes tried and tested?? I think not! In the end my mums birthday cake didn't withstand the 10 minute car journey and the top layer broke into three and it looked like a melting broken mess! :(

    chillipepper16's picture

    Cake is delicious. Frosting is a nightmare - far too runny, had to add so much more icing sugar to thicken it out that it was sickly sweet. Very soft, and looked a bit like it was melting. I'd just make the cake next time with a normal buttercream frosting in 1 colour.

    bulzer's picture

    The recipe worked OK but the frosting is a nightmare. It's far too soft to create the desired effect in my opinion.

    Georgina_G's picture

    This is a delicious cake! I usually bake very basic things like muffins but I thought I'd challenge myself with this recipe. Turned out really well- I would absolutely recommend it to anyone! I didn't have time to do the full icing effect so just covered it in dark pink icing with some raspberries on top. It looked and tasted amazing.

    vercook's picture

    I'm a novice baker. I made this cake for my brother's birthday and it was a great success even though pink. The sponge is perfect and the general taste is great. The fat content is a bit scary but it tastes much lighter than it sounds and since it's a specialty cake, I guess it's OK for once. The decorating is quite rewarding as it goes faster than you'd think and is very impressive but the 3 color icings make the preparation messy.
    I used durable freezing bags for pipes (don't use the IKEA ones, they split open)
    I used the Wilton rose food color that worked very well.
    I used two 23 cm tins so the cake had only 2 layers, was wider and shorter that made it easier to transport.
    I will make again probably without the decorative frosting.

    katehbs's picture

    This cake tasted amazing - I love Bakewell tarts and so was intrigued! I didn't have the time to try the icing effect, but the taste more than made up for it!! Obviously not an everyday cake - but great for a special occasion - will make again.

    HGosal's picture

    Cake looked fantastic and tasted even better. Sponge was easy to make and to handle. Followed the recipe to a tee and was perfect. Decorating took a while to get used too which meant doing a couple to rows then wiping off but wasn't a problem as got covered anyways. I do suggest practicing a few rows on a plate or cake board to get used to of much to blob and spread as I found I got better towards the end. Took bout 2hrs to put together and decorate which wasn't too bad as was expecting it to take a lot longer. It tasted absolutely gorgeous and looked brilliant, which showed as only lasted a day. I stored in the fridge overnight as cream cheese frosting but made sure I took out at least an hour before serving to get to room temp. I 100% recommend this its absolutely gorgeous

    izzyozzy123's picture

    There are many cakes like this at this website,
    take a look and see if there is anything you like, if there is why not click like so you can get updated on new cakes and handy tips for cake baking!
    many thanks,
    Jo x

    goldm16's picture

    This is a very lovely looking cake. I'm inspired. Thanks for posting it.

    smartypants82's picture

    made this cake for a special birthday cake, everybody commented on how delicious it was.

    Dont understand the 2 comments above re nutritional content... the cake is under the "Celebration Cake" category, you hardly eat a celebration cake every week, or expect it to be healthy

    heidigough's picture

    I'm also put off trying by three things; the look, the nutritional content and the fact there's cream cheese in the icing would mean it would have to be refrigerated (and so the cake would stale quickly). Hmm. Such an odd recipe to post. Very 'look at me' not 'make me'.

    taffyblodwin's picture

    Looking at the nutritional content, 1000kcal per serving & 55g of fat PER PORTION! Definitely won't be making this

    sascha's picture

    This looks so difficult, I m put off from even trying

    Questions (2)

    Zaynah99's picture

    I was hoping to bake 2x 23cm cakes as opposed to the 3x 20cm cakes recommended by the recipe. Should I extend the cooking time? I've followed this recipe before, and 25 minutes was sufficient for the 3x 20cm cakes.

    goodfoodteam's picture

    Yes you will need to bake the cakes for longer. We haven’t made them like this ourselves, but we estimate that the cooking time could be 35-45 mins as we expect the mixture to be deeper as well as wider. Ideally check after 30 mins then go from there.

    Tips (1)

    CutieFoodie's picture

    I tried making this cake once, but the icing was an absolute disaster. However, I tried making it a second time and I decided to use Betty Crocker Vanilla Icing. I then coloured it to my preference, and I made a baking paper cone and piped the icing just like the picture. It came out spectacular! I recommend using ready-made icing and then altering it to achieve the desired effect as it is the perfect consistency.
    Good Luck!!