Raspberry & Caramel Celebration Cake

So this is my ‘goodbye’ celebration cake – a celebration of closing one chapter and beginning a new one. I’m moving back to the South. For my final visit to the office I figured it’s only right I keep up with my ‘cake status’ and bring in one final cake. In true clumsy style I dropped the bulk of the cake. But do not worry, my housemate and I made sure we ate all the dropped scraps. 

Now because this was a leaving cake/birthday cake/celebration cake, it had to have cake sparklers on, lots of raspberries and sprinkles, after-all, this is a happy occasion! This cake is fruity, sweet, moist and coupled with the caramel, it’s sweet and sticky, which is a good thing here. When you’re celebrating, what else should a cake be but indulgent and naughty right? <pstyle=”clear: both; text-align: center;”>This recipe is adapted from BBC Good Food but I’ve adapted my recipe so it’ll give you 2 layers which you can sandwich upon one another nicely.

Raspberry & Caramel Cake

sweet, fruity and covered in sparklers this cake is a great way to celebrate

Course Cake
Author FentonEats


Raspberry Cake

  • 200 g unsalted butter at room temp
  • 200 g self raising flour sifted
  • 200 g brown sugar
  • 100 g raspberries
  • 3 eggs
  • 1 tbsp milk
  • 1 tsp vanilla extract, paste or bean

Caramel Icing

  • 300 g cream cheese full fat
  • 600 g icing sugar
  • 100 g unsalted butter at room temp
  • 3 tbsp caramel see note


Raspberry Cake

  1. Preheat the oven to 160C/140C fan/320F/gas mark 3/ and the grease and line two 7-inch cake tins

  2. In a mixer on a medium-high speed, cream the butter and sugar together until light and fluffy

  3. Once the butter and sugar are light and fluffy, begin to add the eggs, adding the next egg only when the previous has been fully beaten and incorporated into the mix

  4. Once the eggs have been mixed, add the flour, the milk and the vanilla, and mix on a low speed until incorporated

  5. Stop mixing and then gently fold in the raspberries, being careful to not be too heavy-handed so they raspberries hold their shape as much as possible

  6. Then pour the batter into the cake tins and then bake for about 25 minutes or until a skewer comes out clean. Once they're done, remove from the oven, allow to cool in the tins for about 20 minutes before you turn them out onto a wire rack

Caramel Icing

  1. In a large bowl put all of the ingredients in and beat with an electric whisk until smooth - don't beat for too long as it may become runny. I always add more icing as I go to 'thicken' it all up to the consistency I want and need, so bear that mind if it's not looking the way you want it too, all trail and error!

Recipe Notes

This recipe is adapted from BBC Good Food


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