• Raspberry Ripple Cake - a light and fluffy vanilla cake filled with raspberry jam and frosted with ripples of both white chocolate and raspberry Italian meringue buttercream

A Swirly Twirly Raspberry Ripple Cake!

In my last post, I promised you a storm of calories and boy, does this deceptively innocent pink and white veiled yet wanton-within behemoth of a cake deliver that! All in the name of providing a cake for my lovely friend of the coconut chocolate cake fame Annette a cake for her Jubilee party this week. So here I present you the first celebration of the summer, courtesy of a completely wonderful recipe by Edd Kimber, The Boy Who Bakes. I hope you’ve been eating light and doing an extra couple of miles in your daily run as boy, I do not accept responsibility for any increase in body mass upon reading this post! In fact, read on at your own risk πŸ˜‰

Raspberry Ripple Cake - a light and fluffy vanilla cake filled with raspberry jam and frosted with ripples of both white chocolate and raspberry Italian meringue buttercream

That would be the money shot, that would, right there ^^^. Just look at soft pink, white then glassy almost rubied red raspberry jam ripples whirling around in a dreamy swirl of a cake. For those of you wholove raspberry ripple ice cream, this is the cake of your dreams. It begins with ethereal, feather light sponges which possess the finest, gossamer crisp sugar crust beneath which lurks a moist sponge of which home bakers dream.

As for the filling and the frosting (this is where things will get nawty, no calories were spared in the making of this cake!), one begins with melting white chocolate and cooking a caramel. If you’re less renegade than me, you won’t attempt doing them simultaneously πŸ˜‰

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Next, comes the white chocolate Italian meringue buttercream – i.e. a frosting you make by pouring scorching hot syrup (or in this case a caramel really) onto whisked egg whites before whipping in lots of butter and folding in white choc or raspberry jam. For those of you who have not ventured into the territory of MBCs before, please do give it a go! I find them very forgiving and all they need is the ability to hold your nerve and carry on high-speed whisking until the desired lusciously thick, soft, velvety and rich whipped cream-like substance materialises in your stand mixer bowl. Now I may have gotten lucky but this frosting was extremely well behaved and came together in the blink of an eye. My only alteration was to reduce the quantities of the ingredients in the frosting recipe to suit what I had left plus my gut told me the original was too much. My gut was right – I still had a good couple of heaped tablespoons of this frosting left after frosting the cake generously πŸ™‚

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We then layer up the cake, jam, frosting ad infinitum until you have a triple decker colossal before you. The coating of the cake is much facilitated by the possession of a turn table and a large flat bladed spatula so you can whirl and twirl until the swirl you desire is achieved. The less “finished” the better with this cake (as with all home made ones methinks!) as you want to preserve the ripple effect, not swipe it away in an effort to give a tidy finish!

Raspberry Ripple Cake - a light and fluffy vanilla cake filled with raspberry jam and frosted with ripples of both white chocolate and raspberry Italian meringue buttercream

Don’t you just want to run your finger through that frosting whilst no one is looking? I think I deserve a medal for not doing so!

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From my wee kitchen breakfast bar to Annette’s fabulous home, decked out to the max in the Jubilee theme (she really should have been a party planner!) – here is the Raspberry Ripple cake in its resplendent glory. Perhaps I should employ Annette to construct all my blog photograph backgrounds from now on? πŸ˜‰

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And the second medal on my lapel should be for this, this teeny tiny slither of cake I am nestling on my knee and if you look very closely, you’ll see the tip of Hungry Hubby’s trainer – as I shared this piece with him! Oh yes, I am taking my weight loss quest very, very seriously πŸ˜‰

So pull on your fat pants and treat yourself!

Raspberry Ripple Cake - a light and fluffy vanilla cake filled with raspberry jam and frosted with ripples of both white chocolate and raspberry Italian meringue buttercream
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Raspberry Ripple Cake

A light and fluffy vanilla cake filled with raspberry jam and both white chocolate, and raspberry Italian meringue buttercream. Perfect for a summer party!

: Dessert
: English
Servings: 16
Author: Just Jo
Ingredients
For the cake
  • 335 g soft butter
  • 400 g caster sugar (golden caster sugar is lovely here)
  • 6 large eggs, separated
  • 2 tsp vanilla extract
  • 335 g plain flour
  • 3 tsp baking powder
  • 185 ml milk
For the frosting
  • 160 g seedless raspberry jam
  • 80 g white chocolate melted
  • 250 g caster sugar
  • 4 large egg whites
  • 375 g butter
  • Extra 1 tbsp of jam
Instructions
For the cake:
  1. Grease and line three 20cm cake tins. Preheat the oven to 180˚C.

  2. Whisk the butter and 300g of the caster sugar together for at least 5-7 minutes in a stand mixer until extremely pale, fluffy and all the sugar dissolved into the butter.
  3. Sift the flour and baking powder together and set aside. 

  4. Beat in three of the egg yolks and when fully incorporated, add the other three. Add the vanilla then fold in the flour and baking powder into the creamed butter and sugar in thirds, alternating with the milk until both are used up.

  5. In a clean bowl, whisk the 6 eggs whisk until they form soft peaks then whisk in the remaining 100g of sugar very gradually until stiff glossy peaks form.

  6. Fold this gently into your cake batter then softly divide the mixture between the tins equally.

  7. Bake for approx 30-35 minutes at 180˚C until risen, pale golden brown and spring back to touch in the middle - cool for 10 mins before removing from tins to finish cooling on racks.
For the frosting:
  1. Put the sugar in a heavy bottomed saucepan with 120ml of water and bring to the boil with a candy thermometer - when it reaches 115˚C, start whisking your egg whites on medium-high speed.

  2. When it reaches 121˚C ("hard ball" stage) it will be bubbling and caramel brown - remove from the heat and very, very carefully pour onto the egg whites, now whisking away on high speed. *Avoid the whisk or it will solidify as you pour onto the relatively cold metal*

  3. Continue whisking on high speed until the bowl had cooled to room temp - it could take upto 10 minutes for this to occur.
  4. Now turn the mixer on low-medium speed and spoon in the butter a spoon at a time until all incorporated - don't worry if it somewhat deflates, just turn the speed up one more time and whisk away until thick, silky and luscious.
  5. Divide the frosting between two bowls - mix the melted chocolate into one and half the jam into the other (I don't mix it in very much to preserve the ripple effect).
To assemble:
  1. Place one sponge on a plate/cake board. Spread with half the remaining jam, then half the white chocolate buttercream.

  2. Place the second sponge on top and repeat, finishing with the third sponge (keep a little of the white chocolate buttercream to use to swirl into the finished cake design if you like).
  3. Do a thin crumb coat all over the cake with some of the frosting, then use a spatula to put the rest on the cake very haphazardly and not smoothing too much - again to preserve the ripple.

  4. I then took some extra jam and the remaining white choc buttercream and added swirls and ripples to give a final layer of depth to the appearance of the cake.
Recipe Notes

Store in the fridge until needed then take out 30 minutes before to take the chill off.

Adapted from Edd Kimber, The Boy Who Bakes

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

Like this post? Then why not try these related recipes:

Raspberry Ripple Cake - a light and fluffy vanilla cake filled with raspberry jam and frosted with ripples of both white chocolate and raspberry Italian meringue buttercream

32 Comments

  1. The Patterned Plate 06/06/2012 at 16:47 - Reply

    WOWzers!!! WHAT A WHOPPER!!! You are such a tease Jodie, you totally titiilate with all the cake-calorie-cream talk and then come over all virtuous with that non-existent sliver, shared no less. I would never have your resolve, well done. :-))

    As for the cake – I need a moment….sigh.

  2. Jayne 06/06/2012 at 16:55 - Reply

    WOWSER… and just wait til my hubby gets a look!! OMG how’s a girl supposed to diet :-))

    • Jo Blogs 06/06/2012 at 16:58 - Reply

      This sweet little innocent cake would never betray you and give you excess calories Jayne – look at all that swirly pink frosting, which looks as if butter wouldn’t melt in its innocent little mouth πŸ˜‰

  3. Indigo Scones (Ellen) 06/06/2012 at 17:51 - Reply

    This is so beautifullll! It would be super awesome with fresh raspberries in the layers. So you do Italian buttercreams? I think I’ll try Swiss first before attempting this. I’m such a pansy.

    • Jo Blogs 06/06/2012 at 17:54 - Reply

      Thanks Ellen – just give it a whirl, they are easy peasy yes indeedy! I can just imagine how bootiful you would make it look too πŸ˜€

      And yes – fresh raspberries would be wonderful indeed but I might squish them a bit as this was a super tall cake as it was!

  4. Lauren 06/06/2012 at 18:54 - Reply

    Oh my days. That looks incredible!

    • Jo Blogs 06/06/2012 at 18:57 - Reply

      I commend it to the house Lauren πŸ˜‰

  5. frugalfeeding 06/06/2012 at 19:04 - Reply

    Wonderful, Jo! that looks really, really great! I’ve never made a 3 tier cake before πŸ˜€

    • Jo Blogs 06/06/2012 at 19:08 - Reply

      Just do it Frugal! Won’t be hard for you – I’ve seen your sponge skills πŸ˜‰

      • frugalfeeding 06/06/2012 at 19:10 - Reply

        I do have crazy sponge skillz, but I couldn’t decorate it like that effectively…

        • frugalfeeding 06/06/2012 at 19:16 - Reply

          I got the reply via e-mail – that’s funny. It would be messy – I’m not sure I could cope with that…

          • Jo Blogs 06/06/2012 at 19:20

            That is odd! …. Well, just use blueberries and blueberry jam and make the frosting blue through and through – then you can slap it on and smooth it over, no worries about the mess being too messy! πŸ˜‰

          • frugalfeeding 06/06/2012 at 19:28

            Well, ok, perhaps I’ll give it a shot in time. Three tier cakes are very impressive.

          • Jo Blogs 06/06/2012 at 19:32

            There’s a book called “Sky High” which specialises in American layer cakes and it is a thing of pure beauty – its great inspiration for me when I create my own cakes πŸ™‚

  6. bettybobkin 06/06/2012 at 20:27 - Reply

    Look gorgeous – anything with raspberries is off to a good start. I imagine it would work with other frostings too…

    • Jo Blogs 06/06/2012 at 20:29 - Reply

      Sure Liz but you’ve got to try these meringue buttercreams, be them Swiss or Italian – there are a texture like nothing else and so adaptable to your needs. They freeze well too – perhaps you should make some to celebrate your new house πŸ˜‰

  7. NickkiT 06/06/2012 at 22:22 - Reply

    OMG Jo. This cake is so gorgeous! I admire your willpower, if it was me I would have wanted to plant my face in the bowl of Italian Meringue Buttercream! Now I’m torn between making this or the grasshopper cake for my Birthday next week…xx

    • Jo Blogs 07/06/2012 at 07:50 - Reply

      Why don’t you make two like I did Nic, mwuahaha! Seeing as you’ll be away on your birthday, you need to celebrate before and after with your family – its the rules!

      • NickkiT 07/06/2012 at 09:44 - Reply

        Ha Ha! Well, when you put it like that it makes perfect sense!…;-)

        • Jo Blogs 07/06/2012 at 18:04 - Reply

          Of course πŸ˜‰ … However I can’t pick which one to make first for you Nic, I’m so indecisive it’s a little but scary…!

          • NickkiT 07/06/2012 at 19:35

            Oh so am I! I can never make my mind up about anything! I’ll also have to make a Father’s Day cake for John when I get back or he will never forgive me! πŸ˜‰

  8. Allison 07/06/2012 at 01:03 - Reply

    That’s one delicious-looking cake!

  9. Sarah 07/06/2012 at 05:44 - Reply

    Jo you should put ” 16 or one that has been dumped by boyfriend/girlfriend”

    • Jo Blogs 07/06/2012 at 07:51 - Reply

      Aw it’s a happy cake Sarah, not a sad one! That’s the fudge cake from Nigella Bites that is πŸ˜‰

  10. Mandy Cumberland 07/06/2012 at 19:10 - Reply

    Oh, Jodie, that’s magnificent. I saw this in a magazine I think, and yours looks every bit as good. Far too terrifying for me to attempt! Although I did buy a sugar thermometer recently, just so I could attempt Swiss or Italian Meringue Buttercream..

    • Jo Blogs 07/06/2012 at 19:38 - Reply

      Thank you Mandy – is it wrong to admit I thought mine looked a doppelgΓ€nger for the book one? Ok, a slightly rougher around the edges version but not bad at all! I think that’s the mark of a great recipe – one that a home baker can reproduce to the same standard as in the book πŸ˜€

      P.s. this was my first proper outing of the sugar thermometer too – be brave and give it a go!

  11. Rachel 10/02/2013 at 20:52 - Reply

    Hi Jo, well I tried this, first attempt with anything involving a sugar thermometer – did not go well! Not sure what happened but was left with a gloop of a mess to try and spread on and around the cake πŸ™ very sad as the sponge looked so good! Not tried it yet think it is a #fail!

  12. Beverley 21/08/2017 at 06:42 - Reply

    I love the look of this fun cake and I’m also wanting the book that inspires you now xoxo

    • Just Jo 21/08/2017 at 21:28 - Reply

      I must admit I haven’t used the book much beyond this cake but I think it is worth it for the joy of reading! And thank you Beverley x

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