Pink layer cake recipe

PUBLISHED: 00:00 12 August 2015

Pink layer cake

Pink layer cake


Andrea Britland and Chris Hood from the Dearden Tea Rooms in Haslingden share their popular recipe


340g unsalted softened butter, plus extra to grease

340g caster sugar

340g self raising flour

40g strawberry jam

6 eggs

2 tsp vanilla extract

Red food dye

For the butter cream

300g icing sugar

100g unsalted softened butter

1tsp vanilla extract

White chocolate to garnish


Preheat the oven to 180°C, gas mark 4 and lightly grease a 20cm round sandwich tin. Cut a long sheet of greaseproof paper and fold in two large pleats the height of the tin. Carefully use to line the tin so you have three equal-sized rectangles inside the tin.

Beat the butter, sugar and a pinch of salt together until light and fluffy. Beat in the eggs one at a time, adding the vanilla with the final egg. Fold in the flour and baking powder, then divide the mixture into three bowls. Colour all three with red food colouring to make them pink, each one darker then the last.

Spoon the mixtures into each third of the tin, starting with the starting with the darkest. Spread to level out. Place in the oven and bake for 45-55 minutes or until a skewer inserted comes out clean. Leave the cakes to cool in the tin before trimming and slicing.

For the buttercream:

Beat together the butter, icing sugar and vanilla until light, pale and fluffy. Spread one layer with jam, sandwich with the next layer and spread over the rest of the icing, before topping with the final plain layer.

Decorate with white chocolate shavings.

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