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Spotty Pudsey cake

Spotty Pudsey cake

A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 10-12 slices

This eye-catching sandwich cake with lemon cream filling and spotted pattern is sure to raise money at a bake sale- or just enjoy it at home

  • Freezable (sponges only)
Nutrition: per slice


  • 200g butter , softened
  • 100g caster sugar
  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 4 eggs , beaten
  • 2 tbsp milk
  • 140g hundreds and thousands

To decorate

  • icing sugar , for dusting
  • 250g pack yellow fondant icing
  • 4-5 tbsp raspberry jam
  • 50g each of red, white, blue and green fondant icing

For the filling

  • 300ml double cream
  • 140g lemon curd


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Apart from the hundreds & thousands, beat all the cake ingredients together in a large bowl, using an electric whisk, until fully combined and smooth. Quickly but gently stir through the hundreds & thousands – don’t mix too much or the colour from them will bleed. (To get the spotty effect in the sponge, you won’t be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow Sprinkles available from Amazon.)

  • STEP 2

    Divide the mixture between the tins and bake for 15-18 mins, until risen and golden brown. Leave to cool a little in their tins before turning out onto a wire rack to cool completely.

  • STEP 3

    On a surface lightly dusted with icing sugar, roll out the yellow fondant and cut out a 20cm circle – use the loose base of a sandwich tin as a guide. Brush the top of one of the cakes with a little raspberry jam and pop the fondant circle on top. Roll out the coloured icings in turn and cut out small circles – you could use the wide end of a piping nozzle for this. Dot a small amount of jam under each circle and arrange on top of the yellow fondant.

  • STEP 4

    To make the filling, tip the cream and lemon curd into a large bowl and whip by hand to a soft peak. Sandwich the cakes together with remaining raspberry jam, topped with a layer of lemon cream.

Goes well with

Recipe from Good Food magazine, November 2013

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A star rating of 3.4 out of 5.3 ratings

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