Chocolate & raspberry birthday layer cake served on a cake stand

Chocolate & raspberry birthday layer cake

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(26 ratings)

Prep: 20 mins Cook: 40 mins 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

Nutrition and extra info

  • sponges only
  • Vegetarian

Nutrition: Per serving

  • kcal549
  • fat36g
  • saturates12g
  • carbs49g
  • sugars33g
  • fibre2g
  • protein6g
  • salt0.6g
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Ingredients

  • 225ml sunflower oil, plus extra for the tins
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 250g caster sugar
  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 225ml milk

    Milk

    mill-k

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

  • 250g self-raising flour
  • 4 tbsp cocoa
  • 1½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

For the raspberry layer

  • 150g raspberry jam
  • 100g frozen raspberries, defrosted
    Raspberries

    Raspberry

    ras-beh-ree

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

  • 300ml double cream
  • 2 tbsp icing sugar

Method

  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. 

  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.

  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. 

  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.

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Comments, questions and tips

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Gemma Heyhoe's picture
Gemma Heyhoe
6th Jul, 2020
5.05
amazing recipe!! I have used this recipe twice this weekend because everyone loved it so much! 100% recommend absolutely amazing! easy to make and tastes fantastic
AmberClare.x
24th Jun, 2020
2.05
This was very easy to make, but didn't taste especially good. I wouldn't bother again.
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