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I demonstrated this recipe on IrelandAm on Friday 7th April

This cake is good at any time but to make it a perfect Easter cake I decorated it with buttercream swirls – we call them rose ruffles – and added some fondant bunny ears.

Alternatively, you could top it with some mini chocolate eggs or chocolate bunnies, or leave it as it is and let the pretty ruffles steal the show!



360g self raising flour
360g caster sugar
360g room temperature butter

6 eggs
Zest of 1 large lemon
1 punnet fresh raspberries
Raspberry jam for filling

Buttercream Icing
800g icing sugar
400g soft butter
Vanilla extract
Food colouring (optional)


  • Preheat oven to 175C
  • Grease and line 3 x 8” sandwich tins
  • In a stand mixer, or using a hand mixer and bowl, mix the flour, sugar, butter and eggs at medium speed until well combined.
  • Add the lemon zest and mix through. Gently fold the raspberries into the mix by hand.
  • Divide the mix between the three 8″ tins and bake for approximately 25 minutes until well risen and browned.
  • When slightly cooled, remove from the tins to a wire rack to cool completely.

To make the buttercream, place the icing sugar, room temperature butter and a drop of vanilla extract into the mixer and starting at a low speed mix until combined and then slowly increase the speed and whip for 4-5 mins to create a soft creamy buttercream. Add colouring if required and mix well.

To assemble the cake, trim the top of the layers if necessary. Place the first layer on your serving plate and spread on an even layer of jam followed by a layer of buttercream. Top with the next sponge layer and repeat, placing the top layer of sponge upside down to give a flat top.

Once the cake is filled lightly coat the outside of the sponge with a thin layer of icing (crumbcoating) to seal in any loose crumbs. Place in the fridge for 10 minutes to firm up and make it easier to finish with the final layer of icing.

Fill a piping bag fitted with a star nozzle (a 1M nozzle is good) with the rest of the icing and starting from the bottom of the cake pipe large swirls in rows all over the cake.