Spotty Pudsey cake

Spotty Pudsey cake

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(3 ratings)

Prep: 20 mins Cook: 18 mins


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

Nutrition and extra info

  • sponges only

Nutrition: per slice

  • kcal544
  • fat30g
  • saturates18g
  • carbs52g
  • sugars49g
  • fibre1g
  • protein5g
  • salt0.6g
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  • 200g butter, softened



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

  • 100g caster sugar
  • 200g self-raising flour
  • 1 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 vanilla extract
  • 4 eggs, beaten



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

  • 2 tbsp milk



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

  • 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


  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.)

  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.

  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.

  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.

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Comments, questions and tips

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10th Feb, 2014
This was a really easy, quick and straightforward recipe and the children loved it. I made it for my son to take to school to celebrate his birthday. 24 children all gave it thumbs up and they loved the colour burst. The only thing is, on both times that I've made it, it hasn't risen very much so I've had to make two cakes to make a sandwich cake. However, it's now my go-to, need-a-cake-fast recipe.
16th Nov, 2013
I chose to make cupcakes with this recipe instead. I made 14 but probably could have made 16 as they were a little large due to the fact they rose so much in the oven! I also added less 100s and 1000s than it said as I though it looked like a lot. I was wrong, once baked you couldn't see mine! The lemon curd and double cream icing was done as an topping to the cupcakes. It was a stroke of genius. I hand whisked and it only me about 20 seconds before it went stiff! I was amazed. It was also delicious.
badzilla's picture
22nd Nov, 2013
Brilliant thinking that. Like the idea of cupcakes and topping. The hundreds and thousands sunk and most of them collected at the bottom of the cake which made it look messy so maybe your reduction in the numbers was a good strategy after all?
badzilla's picture
13th Nov, 2013
This cake takes quite a lot of technique to put together, and I believe there are mistakes in the recipe. Furthermore the sandwich is too dense to be supported by the filling. Full review in my blog along with a photo of my own rather modest effort
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