Spotty Pudsey cake

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

  • Prep:20 mins
    Cook:18 mins
  • Easy

Nutrition per serving

  • kcal 544
  • fat 30g
  • saturates 18g
  • carbs 52g
  • sugars 49g
  • fibre 1g
  • protein 5g
  • salt 0.6g


  • 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 (see tip, below)
  • icing sugar, for dusting
  • 250g pack yellow fondant icing
  • 4-5 tbsp raspberry jam
  • 50g each of red, white, blue and green fondant icing
  • 300ml double cream
  • 140g lemon curd


Get a spotty effect on your sponge

To get the spotty effect, 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.



  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. 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.

  2. 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.

  3. 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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