Summer Raspberry Cake with Raspberry Frosting & sliced Strawberries

This is another basic sponge recipe with a lovely summery twist! By adding a few raspberries and strawberries this cake is the perfect summer dessert! Warning, though, it is super super sweet! But very delicious.

Preparation time: 15 mins
Baking time: 15-20 mins
Decoration time: 10 mins

What I used:

For the sponge:
4oz self raising flour
4oz butter (I used Stork)
4oz caster sugar
2 x eggs
Vanilla essence
Raspberries – about half a punnet or more

For the frosting:
3oz butter (I used stork)
6oz icing sugar
Vanilla essence
A few raspberries (I used 5)

To finish:
A few strawberries thinly sliced

What I did:

First of all I pre-heated the oven to 180c and greased and lined an 8 inch round cake tin.

I creamed the butter and sugar together until light and fluffy. Then I added the eggs one at a time and whisked them in until smooth. The flour was sifted and mixed in to the mixture and I added a teaspoon of vanilla essence. Finally the raspberries were mixed in. Don’t mix them in too much though, as they will desolve and I think it’s nice to still have some raspberry bits!

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The cake mixture was spooned in to the cake tin (already prepped) and put in the oven to bake for approx 15-20 mins or until golden brown on top.

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To make the frosting I mixed together the butter and icing sugar and added a drop of vanilla essence. I added about 5 raspberries and mixed them in. The frosting goes a lovely pink shade with lovely bits of raspberry running through.

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To decorate and finish:

When the cake had cooled, I spread a thin layer of raspberry frosting on top of the cake. Then I thinly sliced some strawberries and arranged these on top of the frosting.

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6 thoughts on “Summer Raspberry Cake with Raspberry Frosting & sliced Strawberries

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