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Raspberry & Vanilla Tiered Sponge Cake

Prep Time 20 minutes
Bake Time 40 minutes
Baking Pan Rose Gold Round Cake Pan 20cm
Serves 8-10


  • 300g unsalted butter, softened
  • 375g caster sugar
  • 6 eggs
  • 3 teaspoons vanilla bean paste
  • 375g sour cream, at room temperature
  • 3 ½ cups self-raising flour, sifted
  • ⅔ cups raspberry jam, plus 2 tablespoons for decorating

  • 350g unsalted butter, softened
  • 300g icing sugar, sifted
  • 150g white chocolate, melted and cooled

To Decorate
  • Figs, quartered
  • Blueberries
  • Raspberries
  • Edible flowers

Step 1

Preheat the oven to 160°C. Grease and line the base and sides of 3 x Wiltshire Round Cake Pan 20cm with baking paper. Beat butter and sugar using an electric mixer until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and sour cream then fold in the flour. Divide batter between pans and smooth the tops. Bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean. Cool completely in pans on a wire rack.

Step 2

For the icing, beat the butter and icing sugar together in the bowl of an electric mixer until thick and pale. Gradually add the white chocolate and beat until smooth. .

Step 3

To assemble the cake, trim the top of the cakes until level. Place one cake layer on a serving plate or cake stand and spread with ¾ cup of icing and half the jam. Top with another cake layer and repeat the icing and jam, finishing with a final layer of cake. Spread the icing over the top and sides of the cake, using a palette knife to remove some of the icing on the sides to reveal the cake layers. Spread the remaining 2 tablespoons of jam on the top and sides of the cake to create a marble effect.

Step 4

Decorate with figs, blueberries, raspberries and edible flowers.


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