The BBC Good Food logo
Chocolate & raspberry birthday layer cake served on a cake stand

Chocolate & raspberry birthday layer cake

By
A star rating of 4.7 out of 5.67 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 12

Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream

  • Freezable (sponges only)
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal549
fat36g
saturates12g
carbs49g
sugars33g
fibre2g
protein6g
salt0.6g
Advertisement

Ingredients

  • 225ml sunflower oil , plus extra for the tins
  • 250g caster sugar
  • 3 large eggs
  • 225ml milk
  • 250g self-raising flour
  • 4 tbsp cocoa
  • 1½ tsp bicarbonate of soda

For the raspberry layer

  • 150g raspberry jam
  • 100g frozen raspberries , defrosted
  • 300ml double cream
  • 2 tbsp icing sugar

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients. 

  • STEP 2

    Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.

  • STEP 3

    For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect. 

  • STEP 4

    Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

RECIPE TIPS
SIMPLE SWAPS

Making chocolate cakes and buttercream icing can be expensive, but using vegetable oil instead of butter, and cocoa instead of melted chocolate, keeps costs down. It means the cake also keeps well (it won’t go stale if it’s wrapped and left for a few days, or you can freeze the sponges to decorate later) and it creates a texture that ensures the layers will stack and slice beautifully. Adding lashings of whipped cream looks lavish, but it’s usually more cost-effective than making buttercream.

Goes well with

Recipe from Good Food magazine, February 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.67 ratings
Advertisement
Advertisement
Advertisement

Sponsored content