Fluffy Spongecake with Raspberry Buttercream

"The fluffiest sponge with the fluffiest buttercream 👌 Who fancy a slice?"
-- @bealubas
Jump to Section
  • Recipe Card
Prep time 20mins
Cook time 30mins

Recipe Card

For the Cake


  • 1 1/2 cups cake flour
  • 1/2 cup castor sugar
  • 10 tablespoons unsalted butter
  • 2 eggs
  • 1 cup raspberries

For the Buttercream


  • 1/2 cup unsalted butter
  • 4-6 tablespoons powdered sugar
  • 2/3 cup fresh raspberries
  • 1 teaspoon vanilla bean paste
  • 4 tablespoons freeze dried raspberry powder


  • Step 1

    Preheat oven to 340ºF. Butter an 8 inch cake tin.

  • Step 2

    In a large bowl, cream the butter with sugar (start with 4 tablespoons and add more to taste if necessary) until pale and fluffy. Add the eggs, one at a time, and beat until you’ll get a light and fluffy mixture. Beat well to get lots of air into the mixture.

  • Step 3

    Place the mixture in a tin and bake for around 25-30 minutes. Check it with a wooden skewer - if it comes out clean, it’s ready!

  • Step 4

    Leave it to cool completely.

Using a mixer, cream the butter and icing sugar until it becomes lighter in color (about 5 minutes). Add in the fresh raspberries, vanilla paste and Freeze Dried Raspberry Powder and continue to mix until all the ingredients are well combined, smooth and have a gorgeous pink color.

  • Step 5

    Frost the cake and decorate with fresh raspberries.