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A three layer raspberry ripple cake with raspberry jam, vanilla buttercream frosting, and even more raspberries!

So… raspberry ripple anyone?! Honestly… I just love this cake straight from the start. We need to appreciate just how beautiful a bake it is because look at that smudged beautiful buttercream pattern on the outside!

This is a cake that looks spectacular, is such a showstopper, but is actually so easy to make! The smudge effect with the buttercream definitely changes the aspect of the bake so quickly, and I am here for it! 

For this cake, which had been requested so. many. times. I wanted to go a little bit all out, but not just do the same as I normally do! I always have the fear that a cake will look too plain but it most certainly does not! 

For the sponge I decided to use a basic cake mix (I tend to use a 400g mix for three layer cakes as I find it works best!) in my standard three eight inch tins – I nearly always bake my cakes into 8″ tins as I find it suits me best! 

I used caster sugar in this sponge as I wanted this recipe to be lighter in colour, and then put in some fresh raspberries (not too many to make the cake too soggy), and a swirl of some raspberry coulis!

The raspberries and coulis are optional – but it adds a smidge of flavour, and it adds just even more raspberry! I would struggle to call this a raspberry ripple cake if it wasn’t raspberry enough!! 

For the buttercream I decided to stick to a plain buttercream – you can add a standard flavouring such as vanilla if you wanted, or even use a delicious flavouring such as this raspberry flavouring (but I didn’t have any left so I was a little bit sad!). 

The risk in adding in jam or coulis to the buttercream frosting (other than it changing the colour!) is that it will loosen the buttercream for this decoration too much. You want the buttercream to be stiff on this cake so that it can stick to the sides and hold up without falling down! 

I thought using a colour scheme would be better for the decoration, and to get the smudged effect really is so easy. You do not need much buttercream at all to be coloured red as a little goes a long long way! And the good thing is, you can use it for the decoration on the top of the cake too! 

Literally add on small smudges of red buttercream onto the white buttercream you have already done, and smooth around the edge of the cake until it creates a smooth smudged surface! I used this large metal scraper when I made this cake, and it really is the best thing for it! 

I didn’t add a drip to this cake as I did only really want the flavour to be raspberry – but feel free to add what you want! You can do whatever you want decoration wise – but I thought this was beautiful and I didn’t want to change it too much! 

A little sprinkle of my favourite freeze dried raspberries as always – because I can’t resist them on any type of bake – let alone a raspberry themed bake, and then some fresh raspberries on top too, with the leftover buttercream. I love the recipe – and I hope you do too! 

Raspberry Ripple Cake!

A three layer raspberry ripple cake with raspberry jam, vanilla buttercream frosting, and even more raspberries!
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Category: Cakes
Type: Cake
Keyword: Raspberry
Prep Time: 30 minutes
Cook Time: 1 hour
Decorating Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 18 People
Author: Jane's Patisserie



  • 400 g Unsalted butter/stork
  • 400 g Caster sugar
  • 8 Medium Eggs
  • 400 g Self raising flour
  • 150 ml Raspberry coulis
  • 200 g Raspberries


  • 500 g Unsalted butter (room temp)(not stork)
  • 1000 g Icing sugar
  • 1 tsp White food colouring
  • 1/2 tsp Red food colouring




  • Preheat the oven to 180ºc/160ºc fan, and line three 8"/20cm cake tins with baking parchment.
  • In a stand mixer, or a large bowl, beat together the unsalted butter or stork and caster sugar until light and fluffy.
  • Add in the eggs, self raising flour and beat again until combined well. 
  • Add the raspberries and raspberry coulis and fold a couple of times to slightly combine the mixture.
  • Split the mixture evenly between the three tins.
  • Bake the cakes in the oven for 35+ minutes, or until baked through - check with a skewer to make sure they're done! 
  • Leave the cakes to cool in the tins for 10 minutes, and then take out and leave to cool fully on a wire rack! 


  • Beat your unsalted butter on its own for minute or two, to soften it and loosen it. 
  • Add in the icing sugar and beat well until smooth and fluffy.
  • Add the white food colouring and beat until the colour has lightened
  • Remove 1 tbsp worth of buttercream and add the red food colouring to it.


  • Put the first cake onto a cake board or plate. Add a little of the white buttercream and spread.
  • Add half of the jam to the middle of the buttercream and spread slightly (but not right to the edges)
  • Repeat with the second sponge!
  • Using a small amount of the white buttercream, spread and smooth around the cake sides and top for a crumb coat and add to the fridge for at least 30 minutes.
  • Once set, add more of the white buttercream onto the tops and sides of the cake, and smooth around covering the cake completely in buttercream.
  • I add the buttercream on using a small angled spatula, and smoothed around the edge with the patterned scraper! You need to make sure there is more buttercream on the sides of the cake than you need, as some will be removed as you smooth it over.
  • Once smooth, carefully add small amounts of the red buttecream randomly on the sides of the cake, and smooth around again to create the smudge pattern.
  • Finish the cake off by piping on any leftover buttercream on the top, and sprinkling on the freeze dried raspberries and fresh raspberries.



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  1. L on September 23, 2021 at 5:19 am

    5 stars
    Hi, I was wondering if you can trouble shoot as my cake came out rather moist despite being in for 45 minutes (I used to 9″) I was thinking the issue was the fresh raspberries – would baking with frozen prevent this?

    • Jane's Patisserie on September 23, 2021 at 10:49 am

      Did you increase the recipe for 9″ tins? – it will be moist, but most likely it was also slightly under baked!

  2. Stacey Hardstaff on September 21, 2021 at 8:34 pm

    3 stars
    Tasted yummy but with the coulis and raspberries the recipe bled and was very wet and dense.
    Should I reduce the amounts of the coulis and raspberries?

    • Jane's Patisserie on September 23, 2021 at 10:55 am

      If you struggled, yes – it can easily mash together, and if then the cake is under-baked it will make it dense! x

  3. Megan on September 13, 2021 at 9:18 am

    Hi! This looks great – i always thought cakes decorated in buttercream had to be stored in the fridge or they’d melt? Yours says to keep at room temperature? Also if i took this to a party would it keep okay being out or would it just melt if not kept in fridge? Thanks so much! Can’t wait to try.

    • Jane's Patisserie on September 13, 2021 at 2:25 pm

      No they don’t need to be kept in the fridge – often the fridge can dry a cake out. Buttercream is room temp safe!

  4. Faheed Akhtar on September 5, 2021 at 8:50 am

    Hi Jane. This recipe looks amazing. Just one question please, can I use frozen raspberries for this cake?

    Thank you!

  5. Maire on August 29, 2021 at 10:57 pm

    5 stars
    Hi Jane.

    I’m wanting to add white chocolate into the buttercream and/or the sponges itself. Would this still work?

    Thank you!

  6. Ellie on August 4, 2021 at 1:22 pm

    This looks fab! Would this adapt easily to three 6” layers and how so? X

    • Jane's Patisserie on August 4, 2021 at 1:49 pm

      Usually 6″ is 2/3 of an 8″ recipe x

  7. Emma Matthews on July 30, 2021 at 8:34 pm

    5 stars
    I wanted a special recipe for my sisters 40th birthday cake and this recipe certainly didn’t disappoint. I went slightly overboard with the red splodges which meant the base of the cake was more red than I intended. The recipe worked to a t and everyone raved about how tasty it was so an enormous thank you to you!

  8. Suzanne perry on July 28, 2021 at 10:04 pm

    It looks amazing thank you. How do you pipe the swirled coloured icing on the top, is there a technique to putting the 2 colours into the piping bag?

    • Jane's Patisserie on July 30, 2021 at 11:32 am

      I just randomly add it to the piping bag and it does it itself! xx

  9. Joanna on July 24, 2021 at 11:08 pm

    The serving size for this is 18.. if I wanted to make a smaller cake, can I just half the ingredients? Would I need to adjust the cooking times?

    • Alia on August 5, 2021 at 8:37 pm

      5 stars
      Hi Jane,

      Would I be able to use large eggs instead of medium.?
      Would the texture of the cake change?

      Thank you

    • Jane's Patisserie on August 6, 2021 at 11:20 am

      You definitely can! Just weigh the eggs in their shells so the weight matches to the other ingredients!! x

  10. Emma on July 22, 2021 at 9:46 am

    Hi Jane! Can I keep this in the fridge overnight? Thanks! X

    • Jane's Patisserie on July 22, 2021 at 1:32 pm

      If you haven’t cut into the cake, then definitely yes! x

  11. Zoë on July 14, 2021 at 10:46 am

    Hi Jane,

    On your other cakes you sometimes leave the recipe for using 2 cake tins for a slightly smaller cake.
    Would you be able to for this one? I’m hoping to make tomorrow 🤞🏼

    Thank you x

    • Bethany Stones on July 27, 2021 at 7:31 pm

      Hello if you divide all ingredients by 3 then multiply the divided number by 2
      For example: 400g unslated butter divided by 3= 133
      133g is per layer
      so 133g multiply by 2=266g butter for 2 layers
      Hope that makes sense!

  12. Karen Whitlock on July 11, 2021 at 3:26 pm

    5 stars
    Hi Jane
    This recipe looks amazing. If wanted to make this with 2 x 8″ tins instead of 3, would I just reduce the ingredients by 1/3?
    Thank you

    • Jane's Patisserie on July 19, 2021 at 4:33 pm

      Yes for sure! x

    • Emma Abbott on August 18, 2021 at 2:04 pm


      Which Raspberry coulis did you use please?

      Thank you

  13. Fionnuala on July 8, 2021 at 11:46 pm

    Hi, the recipe says vanilla buttercream but there is no mention of vanilla. Should I add vanilla extract to the buttercream and if so, how much? Thanks.

  14. Nic | Nic's Adventures & Bakes on July 8, 2021 at 7:27 pm

    5 stars
    Thanks for sharing, this cake looks amazing 🙂

  15. Claire on July 7, 2021 at 8:44 pm

    5 stars
    This looks delicious! Can the 3 individual cakes be frozen and decorated later on? Thank you 😄 x

  16. Ellie Burrows on July 7, 2021 at 8:38 pm

    Hi Jane,
    What would the baking times be for two 9 inch tins?
    Thanks! X

    • Jane's Patisserie on July 8, 2021 at 6:52 pm

      I don’t know I’m afraid as I never bake in 9″ tins x

  17. Milly Day on July 7, 2021 at 12:30 pm

    5 stars
    This is such a beautiful cake! I made this last night and tasted amazing! However, the raspberries all sunk to the bottom. Is there a way to avoid this? X

    • Jane's Patisserie on July 7, 2021 at 2:24 pm

      Hiya! Aww thank you so much I am so pleased you love it! Try coating the raspberries in flour – but sometimes this can happen x

  18. Deepthi Maria Abraham on July 5, 2021 at 8:21 am

    5 stars
    How do I prevent the raspberries from sinking in the cake?

    • Jane's Patisserie on July 7, 2021 at 2:26 pm

      Hey! Try coating them in flour x

  19. Marta on July 4, 2021 at 5:20 pm

    Wow,the recipe sounds really good. Can’t wait to make it. Just wondering if I can incorporate white chocolate to cake and buttrrcream?

  20. SUSHMA on July 4, 2021 at 10:59 am

    5 stars
    Hi Jane,

    Love your recipes & you are my favourite website for baked goodies to try & I can’t wait for my book to arrive!!

    I have a problem that unless I put one of the tins on the floor of the over I can’t fit 3 tins into my oven at the same time, will there be any issue with the last cake if it’s left on the worktop and then baked after the other 2?

    Thanks a mill,

    • Jane's Patisserie on July 7, 2021 at 9:53 am

      Ideally all cake mix should be baked straight away as it can cause problems with a bake, but as long as its done as quick as possible it should be okay! x

  21. Pam on July 4, 2021 at 8:46 am

    Will you be doing a video?

  22. dawn on July 3, 2021 at 12:55 pm

    Hi Jane, in this new raspberry ripple cake it’s three cakes, but you only mention two in your method. 🤔

    • Jane's Patisserie on July 3, 2021 at 8:24 pm

      Mine is showing as three tins on the recipe as it should be? x

  23. Sophia Andrews on July 3, 2021 at 10:23 am

    5 stars
    This looks lush! Just wondering do you have a recipe for caramel cookies. Like dairy milk or anything? Also could I freeze caramel to stuff inside your cookie recipies thanks a lot

    • Jane's Patisserie on July 3, 2021 at 11:50 am

      I have a caramel cookie cup recipe you can use – actual cookies don’t stuff very well with caramel because it can’t freeze the same way as a spread x

  24. CHRISTINE WATERS on July 3, 2021 at 9:56 am

    Add the raspberries and raspberry coulis? I have never done coulis could you please tell me how I make the raspberry coulis?
    Thank you and regards Christine Waters

    • Jane's Patisserie on July 3, 2021 at 11:46 am

      There is a link on the post to my raspberry coulis recipe! x

  25. Sarah on July 3, 2021 at 9:38 am

    This looks amazing I love the icing affect! I’ve been practicing your white chocolate and raspberry cake in layer form for an anniversary party!! I will mostly definitely be changing to this one!

  26. Rebecca Surman on July 3, 2021 at 9:15 am

    5 stars
    Looks delicious and I can’t wait to bake this.

    Can I ask how you make the coulis?

    Many thanks

    Becky 🍰

    • Jane's Patisserie on July 3, 2021 at 11:47 am

      There is a link on the post to my raspberry coulis recipe! x

  27. Kat on July 3, 2021 at 8:22 am

    5 stars
    Recipe looks great as always! I was wondering if you could swap 3 x 8” tins for 2 x 10” tins, or if I would have to adapt the recipe in any way?

    • Jane's Patisserie on July 3, 2021 at 11:49 am

      Usually 3×8″ would be best in 2×9″ (baking times change!) – so you would probably need to increase the recipe by at least another half x

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