Raspberry spice cake

Raspberry spice cake

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(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
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    For the cake

    • 250g pack butter, softened



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

    • 450g plain flour
    • 140g golden caster sugar
    • 140g light soft brown sugar
    • 5 large eggs
    • 4 tbsp honey



      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



      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
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    For the filling & icing

    • 200g raspberry jam
    • 200g raspberry, plus extra to decorate (optional)



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

    • 200g pack butter, softened



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

    • 200g pack soft cheese
    • 200g icing sugar, sifted, plus extra for dusting (optional)


    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.

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    Comments, questions and tips

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    2nd Apr, 2016
    Very disappointing, flat sponge. Wish I took notice of most receipies requiring half the amount of flower to the same amount of the rest of ingredients. Also I halved the sugar as it is way too much bearing in mind that you will use same amount again for frosting.
    14th Jul, 2015
    I made this for a birthday celebration last weekend. I opted to leave the cake in the fridge overnight as is rather than with weight on it, as a dense sponge seems a strange aim. My guests gave me lots of praise for it, but it didn't quite meet my expectations. I wished the three cakes to have risen higher. As I forgot to buy buttermilk, I let lemon juice sit in milk for a couple of minutes and that seemed to work just as well. If I ever make this again, I will not use an all-in-one type of method.
    15th Nov, 2014
    The flavours in this are awesome. Based on other comments, I tried the Classic Victoria sponge recipe and then added the honey & spices. A lovely light, moist, perfectly textured result. Layered the buttercream and jam alternately. To 'health' it up I used light buttermilk spread instead of butter, half xylitol and half golden caster and skimmed milk. Worked really well.
    14th Sep, 2014
    Made this to help celebrate a friends wedding. It was beautifully moist and deliciously spicy. I used homemade jam which made it extra special and also I didnt have any ginger powder so used stem ginger and the syrup
    24th Jul, 2014
    What a beautiful and perfumed cake! I just love it and I'll do it again, maybe in other fruit combination (plum and chocolate cover is on my mind for the next Christmas!). So in love with it! Yummmy!
    elliem97's picture
    16th Jan, 2014
    Why do you need to press the cake? Does it matter if you don't?
    5th Oct, 2013
    Oh no, I followed the recipe to the T, read all the comments and thought I took everything on board. But I still ended up with a heavy flat cake. So disappointing.
    29th May, 2013
    I took this down to a three egg ratio, which resulted in a cake that was plenty for 8 people. Used the creaming method after reading comments above, and it came out nice and light. Took me ages to do the calculations though,so here you go: 150g butter 270g plain flour 84g of each sugar 3 eggs 2 1/2 tbsp honey 1.2 tsp BP 0.6 tsp cinnamon,mixed spice 0.3 tsp cloves, ginger Pinch salt 2.4 tbsp buttermilk 120g rasp jam,rasps, butter, soft cheese,icing sugar
    elliem97's picture
    16th Jan, 2014
    What size tins did you use and how long did you leave the cakes in the oven for? :)
    15th Aug, 2013
    Hi - Did you use smaller tins? If so, what size? Thanks!


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