Raspberry caramel ombre cake

Raspberry caramel ombre cake

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(13 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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    For the sponges

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



      Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

    • 200g raspberries

    For the icing

    • 397g can caramel (we used Carnation)



      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 is a dairy product made from separating whole milk or cream into fat and…

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


    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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    30th Aug, 2019
    Made this 3 or 4 times now. A real show stopper BUT very sweet! I use half the quantity of icing and do not too the cake with caramel. When making the icing cream the butter and sugar together really well before gently incorporating the cream cheese and you MUST use full fat variety. Have done this in wider (10”) tins and just sandwiched the two - again just to make it less sweet.
    21st Oct, 2018
    The cake itself was absolutely delicious, but the icing was far to runny, it just dripped of the cake onto the floor, and looked really messy. It was impossible to create the two tone colour effect. There was far too much cream cheese, and no where near enough butter.
    30th Aug, 2019
    You must use full fat cream cheese and gently mix into very well beaten butter and sugar. I had exactly the same issues with the icing the first time I made it. Made this again just yesterday and was able to pipe the icing without probs.
    Isla Booth's picture
    Isla Booth
    21st Apr, 2018
    the icing was a bit runny
    5th Aug, 2016
    I love baking and do it a lot but this cake was a disaster! It completely fell apart and the icing, as people have said many times before me, was much too runny. The crumbled up cake that I did manage to eat was delicious, which is why I've given it 1 star. But all of that icing is way too sweet! I'd only recommend making this if you're a pro baker- or willing to waste your money and an evening of your life!
    aliebowen@tiscali.co.uk's picture
    1st Jun, 2015
    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.
    23rd May, 2015
    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
    16th Mar, 2015
    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.
    15th Aug, 2014
    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.
    CassieBest's picture
    14th Oct, 2014
    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.


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    aliebowen@tiscali.co.uk's picture
    1st Jun, 2015
    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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