• 175g castor sugar
  • 175g self raising flour
  • 175g stork margarine/soft butter
  • 2 tbsp vanilla extract
  • 2 tbsp milk
  • 3 large eggs
  • 1 tsp baking powder
  • 200g soft salted butter
  • 400g icing sugar
  • 2 tbsp rose extract/water
  • Pink food colouring

This is an unashamedly girly cake. Pink buttercream, soft and moussey, used to sandwich an innocent vanilla sponge and crowned with tart raspberries. Perfect for a birthday, an afternoon tea or a summer party. Just add pink fizz and the Barbie horror is complete!

All comments gratefully received. Here are some Eastery recipes you might like too:

Last week: Cadbury creme egg mess and White chocolate and cranberry hot cross buns

One year ago: Mini Simnel cupcakes and Chocolate orange easter spiced fudge and Eastery two tone cupcakes and Easter apostles scone loaf

Two years ago: Mini chocolate birds nests and Hot cross biscotti

Vanilla, rose and raspberry cake

Ingredients – cake

  • 175g castor sugar
  • 175g self raising flour
  • 175g stork margarine/soft butter
  • 2 tbsp vanilla extract
  • 2 tbsp milk
  • 3 large eggs
  • 1 tsp baking powder

For Kitchen Aid: Mix all the ingredients together using the flat beater until light and creamy – takes about 4 minutes. Pour into two greased and lined round tins and bake in a preheated oven at 180C/Gas 4 for 20 – 25 minutes until well risen and golden brown. A toothpick should come out of the centre clean. Cool on a wire rack and remove from the tins once you’re able to stand the heat. (Non KA users use the all in one method and combine with your mixer/wooden spoon until light and creamy.)

Ingredients – buttercream

  • 200g soft salted butter
  • 400g icing sugar
  • 2 tbsp rose extract/water
  • Pink food colouring

Instructions for Kitchen Aid: Use the flat beater to cream the butter until soft and light – about 4 minutes. Then add the icing sugar spoon by spoon, mixing on a low speed until all incorporated, add the rose extract. Then beat on high for 7 minutes until the buttercream looks like mousse – flecked with air bubbles. Add food colouring if you wish then use to sandwich the cakes together. Place more buttercream on the top and use 300g raspberries to decorate. NB – I decided against raspberries as I rather liked the rose swirls. These are easy to pipe with a Wilton 1M nozzle by doing a reverse Mr Whippy. Start in the middle and work out, taking the pressure off as you come to the end. (Non KA users be prepared for using a lot of elbow grease! Use a wooden spoon or other mixer and beat until you have a mousse like buttercream.)

20130330-173251.jpg

Print friendly version of this recipe



  • Never miss a recipe again!

    Just sign up to receive my latest blog posts straight to your inbox: Simply click here.

    P.S. To sign up for my free monthly newsletter just click here. It has a baking SOS, recommendations on bits of kit I can’t live without, my kitchen catastrophe of the month, a sneak preview of a recipe coming up on this blog and a letter from me telling you what I’ve been up to.

    Remember to check your inbox for a confirmation email and also to add my email recipesfromanormalmum@gmail.com to your contacts. Otherwise I could go to spam.