Raspberry spice cake

Raspberry spice cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake

    • 250g pack butter, softened
      Butter

      Butter

      butt-err

      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 eggs
    • 4 tbsp honey
      Honey

      Honey

      huh-nee

      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
      Cinnamon

      Cinnamon

      sin-ah-mun

      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)
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 200g pack butter, softened
      Butter

      Butter

      butt-err

      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)

    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    burtoni
    27th Apr, 2013
    4.05
    Yummy and subtly spiced.I only made enough icing for the top, and that was plenty.
    burtoni
    20th Apr, 2013
    4.05
    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
    6th Apr, 2013
    2.05
    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
    15th Nov, 2012
    2.05
    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
    23rd Oct, 2012
    3.05
    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
    27th Aug, 2012
    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
    23rd Jun, 2012
    5.05
    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
    19th Jun, 2012
    Bit spicy
    cookiemonster799
    11th Dec, 2013
    5.05
    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
    16th Jun, 2012
    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!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.