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Gluten free raspberry & cream sprinkles cake

The lovely peeps at Bombay Duck recently sent me the Icing on the Cake Spotty Cake Slice and Knife Set that comes in a lovely candy pink and white striped gift box. The cake slice and knife are so pretty that it was only fitting that I made a pretty pink cake to use them on!

I decided to make a vanilla cake batter with pink sprinkles in it so my new cake slice and knife would reveal a pretty surprise! The cake was quite a dense cake so it definitely needed a light filling and frosting. So I made a sumptuous whipped fresh cream raspberry frosting and filling that I piped on with a star nozzle. I then decorated the top with white sprinkles, pink candy dots and a light dusting of pink glitter...

Gluten Free

12 Servings

Method

Vanilla cake with sprinkles

  1. Preheat oven to 160C (fan assisted)

  2. Lightly butter two 9" cake tins and line with greaseproof paper, butter paper

  3. In a food mixer on high, beat butter and sugar until light and fluffy

  4. Beat in eggs and egg yolks one at a time to butter mix, beating well after each addition

  5. Beat in vanilla extract

  6. Gradually add flour and buttermilk alternating between the two, beating slowly between each addition until just combined. Scrape down bowl as needed.

  7. Stir in sprinkles

  8. Divide batter evenly between the tins

  9. Tap firmly on surface to remove air bubbles, and smooth the tops with the back of a spoon

  10. Bake for about 30 mins until cakes are golden and bounce back when lightly pressed

  11. Place on rack to cool

Raspberry cream frosting

  1. Puree raspberries in a blender and set to one side

  2. Using an electric mixer whisk cream and icing sugar until the mixture starts to thicken

  3. Slowly whisk in raspberries till soft peaks form

To decorate

  1. Place your first cake layer on to your serving plate or cake stand.

  2. Starting 1cm in from the edges, using a piping bag fitted with a star nozzle, pipe stars of raspberry cream on the top of your first layer.

  3. Carefully place second cake on top, making sure that thelayer lines up with the one beneath it. Gently press down so it lays flat

  4. Using a spatula spread a thin layer of raspberry cream on the top of the cake.

  5. Now, starting at the base of the tiered cakes, pipe stars of raspberry cream in rows till entire sides of the cake are covered

  6. Pipe a row of stars round the edge of top of cake.

  7. Sprinkle top with white sugar strands,candy dots and pink glitter.

Ingredients

Vanilla cake with sprinkles

  • 225g butter (unsalted, at room temperature)

  • 395g caster sugar

  • 4 large eggs

  • 2 large eggs (yolks)

  • 1 tbsp vanilla (extract)

  • 330g gluten free self raising flour

  • 354ml buttermilk

  • 2 tbsp pink sugar strands (sprinkles)

Raspberry cream frosting

To Decorate

See more...

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