Raspberry spice cake

A show-stopping layer cake of moist buttermilk sponge, jam, berries and cream cheese frosting – a real centrepiece

  • Prep:50 mins
    Cook:25 mins
    Plus overnight pressing
  • More effort

Nutrition per serving

  • kcal 772
  • fat 45g
  • saturates 27g
  • carbs 84g
  • sugars 58g
  • fibre 2g
  • protein 8g
  • salt 1.2g


  • 250g pack butter, softened
  • 450g plain flour
  • 140g golden caster sugar
  • 140g light soft brown sugar
  • 5 large eggs
  • 4 tbsp honey
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 4 tbsp buttermilk
  • 200g raspberry jam
  • 200g raspberries, plus extra to decorate (optional)
  • 200g pack butter, softened
  • 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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