Vanilla & Raspberry Birthday Cake

In Seriously Good Gluten Free Cooking there is a nice birthday cake. Since the publication of that book I have had many enquiries about kids cakes, so here is another version by special request.


  • 2 x 20 cm round cake tins
  • 350g golden caster sugar
  • 4 medium eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 tsp glycerine
  • 350g Gluten-Free Flour Mix B
  • 1 level tsp xanthan gum
  • 3 level tsp gluten free baking powder
  • 250mls semi skimmed milk
  • 250mls sunflower oil

for the filling

  • 200g unsalted butter, softened
  • 200g icing (confectioners) sugar, sifted
  • 1 tsp vanilla extract
  • 4 tbsp raspberry conserve

for the top

  • 250g fondant icing sugar (ready made in powder form, from supermarkets)
  • few drops colour, optional
  • edible glitter, optional


  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Grease and line two Victoria sandwich tins with baking parchment.
  3. Place the caster sugar, eggs, vanilla and glycerine into a mixing bowl and whisk on high speed for 3 minutes.
  4. Sift together the flour, xanthan gum and baking powder to combine evenly. Mix the milk with the oil. When the eggs are nice and thick, add the flour mix. Return the bowl to the mixer and slowly add the milk and the oil. Whisk thoroughly, but don’t go mad. Divide the mixture evenly between the tins and level the surface.
  5. Bake on the same shelf in the centre of the oven for 30-35 minutes until golden and firm. Test with a clean skewer. Leave to cool in the tin for 15 minutes and then turn out onto a rack. Peel off the lining paper, wrap in cling film when cold and store in the freezer until you are ready to finish the cake.
  6. To make the filling: Beat the unsalted butter with the icing (confectioners) sugar and vanilla until light and fluffy.
  7. Select the best top of the two cakes and then turn the other cake over (trim the base to sit flat, if necessary). Spread a layer of buttercream over the base sponge. Spread the second sponge with a layer of raspberry conserve and then sandwich the two cakes together. This sponge is filled with a layer of classic vanilla buttercream and raspberry conserve. You could use lightly whipped cream with crushed fresh berries or if the mood takes you.
  8. To decorate the cake: You can make this as simple as dusting some icing (confectioners) sugar on the top or go for the marzipan and ready to roll icing. Alternatively, try this fondant drizzle version.
  9. Put the cake on a plate (or a cake board if you are using one). Mix the fondant icing (confectioners) sugar with 2-3 tbsp water to form a thick paste. Colour it if you are doing so now, adding just a few drops. Spread the icing onto the centre of the cake and coax it to fall over the sides. Sprinkle with some edible glitter.



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