Vanilla and Raspberry Birthday Cake Recipe

Vanilla and Raspberry Sponge Spectacular.

For those new to my blog, I recently uploaded the blog post; Cappuccino and Chocolate Birthday Cake Recipe, where I shared the recipe for my homemade birthday cake. (Giving me the luxury to hand custom my fave flavours and experiment with the all and powerful four layer cake design). If this wasn't enough I also made my brother's birthday cake too. I'm a triplet, meaning a multiple birth of three, I have two siblings (brothers- lucky me... ahah!) of who I share the same birthday with. With my kind nature (of which is under appreciated as always...) I made my brother a birthday cake too! And so began the creation of the classic but oh so special  Vanilla and Raspberry Jam Layer Birthday Cake Surprise. (My other brother wasn't home for our birthday, otherwise I would have ended up making three!)

 So, here goes...
 

The Vanilla and Raspberry Sponge Spectacular Recipe

 

 (Yep this is going to be a big one; the perfect blow out surprise celebration cake).

 

Ingredients:

 

For the Four Sponges:

450g Butter

450g Caster Sugar

450g Self Raising Flour

8 Medium Eggs

1/2 tsp. Vanilla Essence

 

Inner Filling:

225g Icing Sugar

100g Butter

1 tbsp. Milk

1/2 tsp. Vanilla Essence

Raspberry Jam (or strawberry if preferred).

 

Chocolate Covering:

225g Icing Sugar

100g Butter

1/2 tsp. Vanilla Essence

1 tbsp. Warm Water

1 1/2 tbsp. Cocoa Powder

 

 

 

Method:

 

For the Sponges:

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Lightly grease and/ or line two 20cm (8 inch) sandwich tins.

2. Beat together the sugar and butter until light and fluffy.

3. Add the vanilla essence then beat the eggs in a separate bowl and add to the mixture little at a time, beating well after in addition.

4. Sieve the flour over the mixture and fold in with a metal spoon.

5. Divide the mixture equally between the tins and smooth over with the back of a spoon.

6. Bake for approx. 25-30 mins. Until Golden and firm to touch. Leave to cool for 10mins and turn out of tins on wire rack.

 

(If you only have two tins, half the mixture and cook two at a time).

 

For the filling:

Once the sponges are completely cool, use a sharp knife to level three of the sponges, leaving a sponge unlevelled for the top layer.

1. In a mixing bowl beat together butter, icing sugar, milk and vanilla essence. Also set aside the jam in a small bowl the fringe to cool after beating smooth.

2. Once the icing is smooth place a sponge layer on your cake tray/stand and use roughly 1/3 of the icing or enough to cover the sponge about 1cm thick (add more or less depending on your preferred amount).

3. On a second sponge layer spread 3-4 spoonful's of the raspberry jam and gently place jam side down on to of the butter icing covered sponge. 

4. Repeat with the next two layers.

5. Refrigerate for up to 30-60mins to ensure the icing has begun to set and the cake is sturdy before coating the outside. (If a little wobbly just place in the fridge for 10-15mins between each layer).

 

Chocolate Frosting Coating:

1. Beat together the icing sugar, butter, cocoa powder, vanilla essence and water until smooth and fully blended. (Add more cocoa powder to adjust colour and taste.)

2. To ice the cake, carefully spoon the mixture on the top and sides using the back of the spoon the gently ease the mixture in to any gaps and begin smoothing out. (If your sponge is a little crumbly apply a thin layer of icing all over and refrigerate till firm to lock in the crumbs and carry on with the next steps; however this isn't always necessary.)

3. Using either an icing spatula or, alternatively, the back of a serving spoon and knife to gently cover the cake, roughly smoothing as you go.

4. Decorate the cake with your chosen sprinkles, fruit and other decorations and refrigerate till serving. I added fresh raspberries and chocolate sprinkles. (For best results refrigerate up to 30mins or an hour before serving to ensure the cake is sturdy and the icing has begun to harden.)   

 

(Tip; This cake can be made and iced up to two days ahead, kept covered in the fridge).

Enjoy!

 
(Pictures below!)

 

Don't forget to tag me on instagram (@apesjackson) and on twitter (@aprilroseo) if you recreate this spectacular occasion cake. Comment below if you have any other scrummy recipes I should give a whirl.

If you enjoyed this recipe be sure to check out my birthday cake Cappuccino and Chocolate Birthday Cake Recipe or my Blueberry and Lemon loaf cake for something a little more tart but no less satisfying and a show stopper for the summer months. 

 

Hope you enjoyed, 

 

Much love,  -A
Xx

That's all for now folks,

 

XOXO -A

<3