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Raspberry Sprinkle Cake

Raspberry Sprinkle Cake

This pretty in pink raspberry sprinkle cake is the perfect sweet treat for the kids!

Raspberry Sprinkle Cake


Makes 48 squares



  • 225g unsalted butter, chopped and softened
  • 330g caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 375g plain flour
  • 70g desiccated coconut
  • ½ tsp coconut extract
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • Sprinkles, to decorate

For the icing:

  • 120g unsalted butter, softened
  • 250g cream cheese, softened
  • ¼ cup raspberry jam
  • 640g icing sugar, sifted
  • Pink food colouring



  1. Preheat the oven to 180°C (160°C fan forced). Place the butter, caster sugar and vanilla extract into the bowl of a standing mixer fitted with the beater attachment and beat on high for 5 minutes, or until light and fluffy.
  2. Add the eggs, one at a time, beating well after each addition. Add the flour, desiccated coconut, coconut extract, baking soda and cream of tartar and beat until just combined.
  3. Roll out the mixture between 2 sheets of baking paper to a 30cm x 40cm rectangle. Transfer to a large baking tray. Bake in the oven for 20-25 minutes, or until golden brown and the centre is still just slightly soft. Set aside to cool completely in the tray.
  4. To make the icing, place the butter and cream cheese in the bowl of a standing mixer fitted with the beater attachment. Beat for 5 minutes, or until light and fluffy.
  5. Pass the jam through a sieve to remove any seeds. Add the jam, icing sugar and a little pink food colouring to the butter mixture, then beat for 5 minutes, or until well combined.
  6. Spread the icing onto the cooled slab and top with sprinkles. Place in the fridge until cold, then cut into 5cm squares to serve.
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