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Raspberry Cake with Cream Cheese Frosting

Serves 8


  • CAKE
  • 175g Australian butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 cups self raising flour, sifted
  • 1 x 425g can raspberries, drained, 3/4 cup juice reserved
  • 125g Australian cream cheese
  • 2 tablespoons honey
  • 1/2 cup icing sugar
Download Recipe (PDF)


  1. Cream butter and sugar until light and fluffy. Gradually beat in the eggs. Add flour alternately with reserved raspberry juice. Spoon into a buttered and lined 20cm springform tin and bake at 180C for 50-60 minutes. Allow to cool completely on a wire rack. For the frosting, cream all ingredients together and use to ice Raspberry Cake. Serve sliced with canned raspberries.


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