Berrylicious Birthday Cake
Prep time
Cook time
Total time
Berrylicious Birthday Cake is adapted from Waitrose ‘Kitchen’ magazine, July 2014, where it featured under the name of ‘Utterly Berry Cake with Marshmallow Frosting’. If you have that issue, I recommend not making the marshmallow frosting as it needs horrendously sweet, artificial marshmallow fluff (no, I’d never heard of it before either!’). Just use creme fraiche, a good thick yoghurt and/or some double cream whipped up with a touch of icing sugar to stiffen it.
Recipe type: Cakes
  • 5 large eggs
  • 3 tsps baking powder
  • 300g unsalted butter, softened at room temp
  • 200g caster sugar
  • 100g ground almonds
  • 200g self-raising flour
  • ½ orange, zest and juice
  • Icing:
  • I preferred using some whipped cream with creme fraiche and thick yoghurt, but feel free to use butter icing at 150g unsalted butter and 250g icing sugar.
  • 100g raspberries or very ripe strawberries to crush in some of the icing
  • Decoration:
  • 6 tbsp seedless raspberry jam
  • 400g of berries of choice (strawberries, blueberries, raspberries etc)
  1. Preheat oven to 180 degrees Centrigrade and grease and line three, round spring-form or quick-release sandwich cake tins. I used silicon ones, unlined, with success.
  2. In a large bowl, whisk together til smooth and dropping consistency the eggs, butter, sugar, almonds, flour and juice of the half orange. If it’s a little on the stiff side, add a tbsp milk to loosen. Then stir in the finely-grated orange zest.
  3. Divide the mix evenly among the tins and bake for around 25-30 mins til lightly golden on top. Leave to cool upside down for 5 mins on a wire rack then release from the tin and leave to cool completely, covered with a clean tea cloth.
  4. Make the icing – either mixing up the cream/creme fraiche/yoghurt combo or make the butter icing. Set aside one third of the icing and then lightly crush some ripe raspberries or strawberries into the remaining two thirds.
  5. When the cake is completely cool, spread the underside of one sponge with some seedless raspberry jam. Then, spread it carefully with half the icing (portion with the crushed berries). Do the same to another sponge, then carefully arrange sponge 2 on sponge 1. If you like, add a few sliced berries on the visible edges of each layer.
  6. Take the final sponge and spread the top with the remaining one third icing (no berries portion). Place it carefully on your two-tiered sponge cake.
  7. Decoration: arrange the whole berries on the top of the cake, perhaps halving some firmer strawberries. If you are using fresh cream in the cake, chill it on the top shelf of the fridge, covered with a dome, until around 15 mins before serving. To serve, dust lightly with sieved icing sugar.
  8. Storing: This cake is best eaten on the day all in one go! So it’s ideal for group celebrations. But it does keep well for up to 3 days in the fridge if covered. Be aware that the fresh fruit may leach into the top icing layer and not look quite to pukka by day two though. When serving from chilled, the sponge will be a tad hard, so I advise getting it out a good 15 mins before serving to soften it a little.
Recipe by The Red Bistro at