Raspberry Butter Cake

    1 hour

    A delicious butter cake baked with a layer of raspberry jam in the centre then iced with your favourite chocolate icing. Makes a tasty birthday cake or afternoon tea.

    Australian Capital Territory, Australia
    3 people made this

    Serves: 8 

    • 130g butter
    • 1/2 cup (110g) sugar
    • 1 egg
    • 1/4 cup (60ml) milk
    • 1 teaspoon vanilla
    • 1 cup (130g) self raising flour
    • pinch salt, to taste
    • 1/4 cup raspberry jam

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 170 degrees C. Grease a sandwich cake tin.
    2. Cream together butter and sugar. Add egg then beat well. Add milk, vanilla, self raising flour and salt then mix well.
    3. Spread 1/2 the mixture into cake tin. Spread with a thin layer of raspberry jam. Add the remaining cake mixture then bake for 45 minutes.
    4. Allow to cool then ice with your favourite chocolate icing.

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    Reviews in English (1)


    Found it difficult to spread jam thinly and it sunk through the cake sticking to the bottom of the cake tin and cake wouldn't come out. Tasted good though  -  09 Mar 2013