Butter cake with raspberry icing

Stack up the humble butter cake and dress it to impress with this all-natural pink topping.

1 hour

Serves 12

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

Basic vanilla butter cake: 
  • 1 cup (250g) soft butter
  • 1 cup (200g) castor sugar
  • 2 tsp (10ml) vanilla essence
  • 3 extra-large eggs
  • 1½ cups (225g) self-raising flour, sifted
  • Pinch fine salt
Raspberry icing:
  • 1 ⅘ cups (450g) soft butter
  • 5 cups (650g) icing sugar, sifted
  • 1 cup (250ml) PnP raspberry jam
  • 150g fresh raspberries + extra for decorating

Method

  1. Preheat oven to 180°C.
  2. For the cake, line three 20-23cm loose-bottomed cake tins with baking paper and spray with non-stick spray.
  3. Cream butter, sugar and vanilla together for 6-8 minutes, using an electric whisk. (The mixture should triple in quantity and become a pale yellow-white.)
  4. Add eggs one at a time, whisking well to incorporate before adding the next one.
  5. Sift flour into a large bowl, add salt, then the wet mixture and mix.
  6. Pour batter into prepared cake tins.
  7. Bake for 40-45 minutes, until a skewer inserted into the centre of the cake comes out clean.
  8. Cool in tin for 5-10 minutes, then unmould and leave to cool on a wire rack.
  9. For icing, whisk butter with an electric whisk until fluffy.
  10. Add icing sugar 1 cup at a time, and whisk well until incorporated.
  11. Place one cake on your serving plate and spread with ¼ cup of the white buttercream.
  12. Top the icing with half the jam, spreading it out thinly. (Don’t go too close to the edge of the cake – the weight of the next layer of cake will spread out the filling.)
  13. Top with a second cake and spread with icing and jam as before.
  14. Place the last cake on top, upside down (this means you’ll have a flat-topped cake for a more modern look).
  15. Add raspberries to the remaining icing and whisk lightly – the berries will break up and turn it pink.
  16. Spread the outside of the cake stack with an even layer of pink buttercream icing.
  17. Decorate as desired, we simply used fresh raspberries.
 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Mexican beef soup

This bulk batch is perfect to freeze for later use. Halve or quarter the quantities to make smaller servings, but we doubt you’ll want any less of this moreish soup!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.