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Raspberry caramel ombre cake

Raspberry caramel ombre cake

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(5 ratings)

Prep: 1 hr, 10 mins Cook: 1 hr plus chilling

More effort

Serves 12-15
This stunning layer cake with coloured cream cheese frosting is perfect for a birthday, wedding or other special occasion

Nutrition and extra info

  • sponge only

Nutrition: per serving (15)

  • kcal730
  • fat43g
  • saturates26g
  • carbs81g
  • sugars62g
  • fibre2g
  • protein7g
  • salt1.1g
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Ingredients

For the sponges

  • 400g butter, softened, plus a little extra for greasing

    Butter

    butt-err

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

  • 400g soft light brown sugar
  • 5 large egg
  • 400g self-raising flour
  • 2 tsp vanilla extract
  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g raspberries

For the icing

  • 397g can caramel (we used Carnation)

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 300g tub full-fat cream cheese
  • 140g butter, softened

    Butter

    butt-err

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

  • 300g golden icing sugar
  • 100g raspberries
  • pink and caramel food colouring pastes

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 2 x deep 20cm cake tins with baking parchment. In a large bowl, beat the butter, sugar and 1⁄4 tsp salt with an electric hand whisk until light and fluffy. Add the eggs, one at a time, beating well after you add each one. If it looks like it might split, add spoonfuls of the flour. Add the remaining flour, then stir in the vanilla and milk and gently fold through the raspberries, trying not to break them up too much. Divide the mixture between the tins and bake for 50-55 mins, or until a skewer inserted into the centre of the cakes comes out clean. Cool in their tins for 20 mins before flipping onto wire racks, so the base now becomes the top, to cool completely.

  2. To make the icing, put 1 tbsp of the caramel, the cream cheese, butter and icing sugar in a large bowl and beat with an electric hand whisk until smooth – try not to overbeat or the icing may become runny. Split the cakes through the centre using a large serrated knife. use a little of the cream cheese icing to stick one cake layer to a board or cake stand. layer the remaining cake layers on top, filling with the caramel and some raspberries between each layer, finishing with a flat top of caramel.

  3. Using roughly a third of the icing, cover the cake with a thin layer using a palette knife – don’t worry too much about getting it smooth at this stage, this first coat is to fill any gaps between the sponges and catch any crumbs. Once covered, chill for 30 mins.

  4. Split the remaining icing between two bowls, with roughly two-thirds in one bowl and the remaining third in the other. use a little food colouring to dye the smaller batch pink, and the other a biscuity-caramel colour. Remove the cake from the fridge. Dollop the caramel coloured icing on top of the cake and, using your palette knife, spread the icing over the top, then tease it down the sides, stopping roughly halfway down. use the pink icing to cover the bottom half of the cake.

  5. You should now have a stripe of pink at the bottom and caramel icing on the top half of the cake. Clean your palette knife and gently swipe the icing upwards, through the pink into the caramel, blending the colours together. Continue to do this around the cake, wiping your palette knife between each swipe. Once you’ve gone all the way around, run your palette knife all the way around the edges to smooth the surface, or leave it more rustic if you prefer. Best eaten within 1 day of making, will keep in the fridge for up to 3 days, just bring to room temperature before eating.

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Comments, questions and tips

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Comments (13)

saffron9's picture
3.75

I used only a small amount of the caramel between the layers of the cake. I took my cream cheese out of the fridge while I mixed the softened butter, and icing sugar together and then carefully incorperated the cream cheese and it was fine. I mixed some of the left over caramel into the icing (as I couldn't find caramel colouring) and this did make it a little runny but it still worked out ok. I only covered the cake in about half of the icing. Although still very sweet it was delicious and just means you don't need too big a slice.

bunsinbows's picture

The sponge is so, so moist! I love the chunks of raspberry in it! The icing in pretty runny, but it tastes so good that it doesn’t even matter :) I served mine with my homemade ice cream, which was a very good addition! I will definitely be baking this again.

wonderpip42@gmail.com's picture
5

I found this worked really well. It looked amazing and tasted really lovely too. I did find that chilling the icing in the fridge for a while before putting it on was worth doing. It was a real show stopper this one and I won the Comic Relief Bake-Off competition at work! Fabulous.

clairemc28's picture

Very disappointed with this cake. Followed the instructions precisely and the icing was too runny and didn't set, I even left it in the fridge for an hour and a half before icing the cake in an attempt to harden it, but this made no difference. A lot off effort and expense gone to waste. The cake itself didn't taste great either.

cassiecooks's picture

Hi Claire, did you use full fat cream cheese for the icing? The lighter versions seem to make the icing very runny. Also, cream cheese icing can become quite runny if it is over mixed. I hope that helps. Cassie.

Cookinahurry's picture
5

Absolutely lovely cake - made for my dad's birthday and he said it was the best cake he'd ever tried! Already had 3 requests to make again from other family members, definitely going in my file!

misslinakaro's picture
5

Made this for a friend's birthday and everyone loved it! Word of warning - it is VERY sweet! I used normal icing sugar and sifted it to get rid of lumps to shorten mixing time, to stop the icing going too runny. I also didn't have caramel colouring so I added some orange colouring, drop by drop until I was happy with the colour, and the effect was the same as on the photo. The respberries add much needed sharpness to cut through the sticky caramel.

laurenhenson71's picture
2.5

This could be a brilliant recipe the sponge is lovely and moist but it all went a bit wrong with the icing. In the list of ingredients it says golden caster sugar but it should be icing sugar!!! I also used 3 tbsp of caramel as I couldn't taste the caramel with only 1 and the ratio of icing sugar to cream cheese and butter is wrong I think so I used 400g of icing sugar.
But most importantly don't add the icing ingredients as it states in the recipe I found mixing the icing sugar and butter together first then add the caramel and then gently stir in the cream cheese stops it going runny, but if it does put it in the fridge for 30mins to firm up.
Dispite all that I made it for a birthday and I did get rave reviews so I will definitely make it again. I did also think if it wasn't for a special occasion you could half the quantities and make a 2 layer cake and it would still be as delicious.

maddyw's picture

it does actually state golden icing sugar in the recipe!!

laurenhenson71's picture
2.5

That's because they have amended the recipe since my comment. But thanks for the helpful comment! Where do you get your GOLDEN icing sugar from?

davidson's picture

Forgot to say - I didn't bother with the caramel colouring just added an extra spoonful (or 2) of the caramel.

davidson's picture

Made this for my niece's 18th birthday BBQ. Everyone was full of compliments and really loved it. I had made a smaller version the previous week for her to try as I wasn't sure about raspberries and caramel, but it does work. As I had to freeze the cakes for the big day I omitted the raspberries from the mixture and used extra when assembling the cake (Use frozen raspberries and you can crumble them to give a more even covering). It's quite a moist cake so makes a lovely dessert as well - well worth the effort. The 'ombreing' bit isn't as difficult as it sounds.

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Tips (1)

saffron9's picture
3.75

Take the cream cheese out of the fridge and drain it if it's a bit watery. Let the cream cheese stand for a bit as if its really cold it causes the butter to go hard and lumpy when you incorporate it. Mix the butter and icing sugar together first to make it's really soft and smooth then carefully mix in the cream cheese. I hope this helps. Goodluck!

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