Servings: 8

Cooking time: 35 minutes

This Raspberry Buttercream layer cake is a lovely cake to make in the summer when local raspberries are at their best. The sponge cake is best made the day before if you want to crumb coat and ice the cake all over with two layers of buttercream.

What you’ll need

3 x 15cm / 6 ” sandwich tins, buttered and lined or 2 x 8″ sandwich tins for two layers instead of three

Ingredients

• 200g self-raising flour
• 200g soft butter
• 200g caster sugar
• Pinch salt
• 1 tsp vanilla extract
• 4 medium eggs
• Zest of 1 or 2 unwaxed lemons

Raspberry Puree

• 150g fresh raspberries
• 2 tbsp icing sugar

Raspberry Meringue Buttercream Icing

• 270g caster sugar
• 67ml water
• 135g eggs whites
• 330g soft butter
• 160g raspberry puree

Filling

• Raspberry jam

Sugar Syrup (optional)

• 150ml water
• 150g caster sugar

Method

1. Preheat oven to 180°C / 160° C Fan
2. Using a food mixer with the paddle attachment, beat the butter and suger altogether until pale and fluffy.
3. Add the salt and vanilla.
4. Then begin adding the eggs (break each egg into a little bowl first) one at a time and beat until each egg is incorporated before adding the next.
5. If the mixture starts to curdle, beat in a little of the flour.
6. Sift in the flour and fold in using a large metal spoon.
7. Divide between the cakes tins. Make a little dip in the centre.
8. Place in the oven and baker for 25 – 30 minutes.
9. Do not open the oven for at least 20 minutes or you risk the cakes sinking.
10. When golden and springy to the touch the cake is cooked, cool on a wire rack for 5 – 10 minutes then remove from the tins by running a knife round the edge and turning out, while still warm.
11. To make the sugar syrup, heat the sugar and water in a small pan until the sugar is dissolved and bring to the boil.
12. Then cool and add lemon juice to taste. It should have a good lemon flavour.
13. Brush the base of the cakes with the sugar syrup mixture.

For the Raspberry Puree:

1. Blend the raspberries and icing sugar in a blender until smooth and pass through a fine sieve.

For the Buttercream Icing:

1. Place the water in a small pan and add the sugar. Over a high heat bring to a rapid boil.
2. Meanwhile put the egg whites in the bowl of an electric mixer and whisk slowly using the whisk attachment until frothy.
3. When the sugar syrup reaches 121 °C immediately remove from the heat and start pouring in a steady stream into the meringue mix.
4. Be careful not to pour onto the whisk or sides of the bowl.
5. Whisk on high until cool to the touch (this can take up to 20 minutes).
6. Then with the whisk running add the soft butter a tablespoon at a tine until all incorporated and whisk until completely smooth.
7. Fold in the raspberry puree to taste.
8. Then using the paddle attachment beat in the food mixer on slow until smooth.
9. Will keep for up to one week in the fridge.
10. Bring to room temperature and beat again before using.

To Fill and Ice the Cake:

1. Put the bottom layer of the cake on a board or plate and cover with a thin layer of jam and then a generous layer of buttercream.
2. Add the middle layer of sponge (keep the flat side facing up ) and repeat with the jam and buttercream.
3. Add the top layer of sponge (flat side up) then cover the top and sides with the remaining buttercream.

Notes

This cake will keep well for up to a week. It is best kept in the fridge but do let it come to room temperature before serving.

You could make a vanilla buttercream for the middle and keep the raspberry buttercream for the top and sides for some contrast as in the image below.

Join us for a Cake Making & Decorating with Buttercream Class to learn more.