Cherry Ripple Cake

I know, it’s January; cue the health kick and gym session right? Wrong. I was trialling this cake for a client today and just had to share the recipe despite the diet-crazed time of year… the sponge is so light and moist and the cherries pair perfectly with the vanilla bean buttercream. I will be posting some healthier bakes and dinner ideas soon, so why not make this as a bit of a last hoorah (at least until the obligatory post-Christmas detox is over).



For the sponge:

  • 400g soft butter
  • 400g golden caster sugar
  • 400g self raising flour
  • 6 large eggs
  • 250g greek yoghurt
  • 2tsp vanilla extract

For the buttercream and filling:

  • 240g soft butter
  • 800g icing sugar
  • 2tsp vanilla extract
  • 4-6tbsp milk
  • 250g good quality cherry jam (homemade is always preferable!)
  • handful fresh cherries



  1. Preheat the oven to 160c and grease/line three 7 inch cake tins.
  2. Place the butter and sugar in a bowl and cream together with an electric whisk until really light and fluffy (this could also be done in the bowl of a stand mixer).
  3. Now add the eggs one at a time (with a little of the flour if you like to prevent curdling) and whisk well between each addition.
  4. Once the eggs are well incorporated, sift in the flour and fold to incorporate. Finally, stir in the greek yoghurt.
  5. Distribute the batter evenly between the tins and bake for 30-35 minutes or until springy to the touch.
  6. Leave the cakes in their tins for 10 minutes then remove and place on a wire rack to cool completely.
  7. For the buttercream, whisk the butter until it’s light, then add the icing sugar a little at a time and beat until it lightens in texture and colour (this could take about 10 minutes). Once you’ve achieved a fluffy consistency add the milk and vanilla and whisk again to incorporate.
    At this stage you may like to ripple in a little of your cherry jam to create the streak effect but that’s up to you.
  8. Time to assemble! Place one cake down and top with a generous layer of buttercream and spoonful of jam. Repeat until you’ve used up the sponges then cover completely with buttercream, swirling in some remaining jam as you go. Decorate with fresh cherries (and some glitter if you’re feeling fancy).




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