This is a delicious buttery vanilla cake with raspberry jam and fluffy raspberry swiss meringue buttercream. Decorate with whatever you like, I've used edible flowers, sprinkles and dehydrated raspberries! 



340 grams butter, softened
1 cup caster sugar
1 1/2 cups brown sugar
6 eggs
1 teaspoon vanilla extract
340 grams standard flour
2 teaspoons baking powder
6 tablespoons cream

3 egg whites
180 grams caster sugar,
300 grams butter, softened
1 teaspoon vanilla extract
2 drops of pink gel food colouring (optional)
2 teaspoons freeze dried raspberry powder

4 tablespoons of raspberry jam

3 x 18cm cake tins


Preheat the oven to 180°C.

In a food processor or electric mixer, mix sugars and butter until light and creamy. Add the eggs one by one, mixing in between, then add the vanilla essence. Sift in the flour and baking powder and mix until smooth, while also slowly adding the cream. 

Grease cake tins and line with baking paper. Divide cake batter between three tins and bake for 20-25 minutes until skewer comes out clean. 

Cool cakes in tins and remove gently once completely cool. Using a serrated knife, level the cakes off so they are flat on the tops.


Bring a pot of water to a simmer. Put the egg whites and caster sugar in a heat proof bowl and place over simmering water, make sure base of bowl is not touching water. Stir continuously until caster sugar has completely dissolved. To test, rub a little mixture between two fingers, once no longer grainy it is ready. Remove from heat.

Using a hand beater or electric mixer, beat eggs and sugar until it forms stiff beaks. Gradually add the butter beating between each addition. Icing will appear curdled at first but continue mixing and it’ll smooth out. 


Place one of the cakes on a cake stand or flat surface that you can turn easily with one hand. Smear 2 tablespoons of raspberry jam over the cake, leaving a 2cm border from the edge. 

Using a spoon, take ⅓ of the buttercream and place on the top of the cake, then smear right to edges with a spatula. Don't place the spatula back into the bowl of icing, as you'll end up with crumbs through the icing.

Rinse the spatula and repeat the above steps with the two remaining cakes.

With one hand, align a clean spatula vertically with the edge of the cake, gently press against the cake and rotate the cake stand with the other hand. As you go around, the overhanging icing should smooth out around the cake. I tend to go around the cake touching up any holes and then do a final turn to smooth it all out. 

Decorate with your favourite toppings, I used sprinkles, freeze dried raspberries and edible flowers.