Not Another Rose, Vanilla and Raspberry Cake!

Updated at: Thu, 17 Aug 2023 02:35:30 GMT

Step 1

Preheat the oven to 180C/gas mark 4 and check the rack is in the middle of the oven. Grease and line 2 x 20cm (ish) tins. If yours are larger simply decrease the baking time a little, if smaller increase it. This is all about the thickness of the cake – the thicker it is (in height) the longer it takes to bake.

Step 2

Cream the butter and sugar together in your stand mixer/with an electric mixer/with a wooden spoon until really light and creamy looking. Then add the eggs a dribble at a time, beating well after every dribble. Add the vanilla extract and do the same. Then sieve the flour, baking powder and bicarb together and fold through the cake mixture. Split the batter equally between the two tins, level with a spoon and then bake for about 20 minutes or until well risen, golden brown and a toothpick comes from the centre of the cakes clean. The cake should also be shrinking away from the sides of the tins a little. If you are baking each cake on a different rack don’t forget the higher the cake the quicker it will bake. Either rotate or whip the top one out earlier.

Step 3

Remove from the tins and cool on a wire rack as soon as your hands can handle it.

Step 4

Use the flat beater in a stand mixer 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 dried raspberries to decorate.

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