cream sheet cake (17) cream sheet cake (15) cream sheet cake (11) cream sheet cake (10) cream sheet cake (8) cream sheet cake (6) cream sheet cake (3) When I was little my dad used to get us a giant fresh cream cake, with thin layers of vanilla sponge, that were layered with jam, tinned fruit and more cream.

This cake was epic! and my favourite as a child (“,)

When we were looking for cakes for a party I suggested to my husband the cream cake I used to get as a kid and he agreed knowing the cake would probably be great as I wouldn’t stop going on about it ha ha

I was so excited when we got it and once we cut into it, my face was all up in my husbands face,

“Do you like it?”

“It’s nice init?”

“What do you think?”

My husband swallowed his first bite and agreed with the mmmm…. mmmm…. mmmm…. head dance.

So years later it’s my hubbys birthday and I wana surprise him with a delicious cake. I throw around a few ideas and then come up with….

A cream covered cake,

With thin layers of sponge,

Sweet strawberry jam and

Fresh raspberries and blueberries.

You see where the idea came from ha ha

I chose to use fresh fruit rather than tinned coz they are always better and I we prefer them and I used raspberries for their tanginess to contrast with the sweet jam and blueberries for their sweet fruitiness, but if you make this cake choose the fruit that tickles your fancy (“,)

When you start assembling this cake it’s going to look a little wonky on top because of the different sizes of the raspberries and blueberries in the middle, that’s the downside of using fresh fruit. But don’t worry follow my simple steps and watch my video below and you will see just how easy it is to even out your cake (“,)

The best tip I can give you is to cut your cake slices and leave them to come to room temperature for about 30 minutes so the cake stays nice and fluffy (“,) Don’t leave the whole cake out to come to room temperature, because if you end up putting some back in the fridge and bringing it out again later the changes in temperature may make your fresh cream go off.

Unless you are going to eat all your cake all at once (“,)



  • 47 pipin!CAKE
  • 250g unsalted butter, room temperature
  • 400g caster sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 110g Greek yogurt
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 300g plain flour
  • 250ml whole milk, room temperature
  • 1000ml double cream
  • 4 tablespoons icing sugar
  • A big dollop of strawberry jam
  • 200g fresh raspberries
  • 200g fresh blueberries
  • 4 of your best looking raspberries
  • 42cm x 28cm sheet pan
  • baking paper
  • Baking paper
  • Handheld whisk or a stand mixer
  • 2 large bowls
  • Spatula
  • Cake board
  • Bench scraper
  • Small and large offset spatula
  • Piping bag
  • 47 piping tip
  • 21 piping


  1. Preheat your oven to 180' and grease and line your baking tray
  2. Cream your butter until light and fluffy
  3. Add your sugar and beat again until light and fluffy, and scrape down the side of your bowl to make sure everything is incorporated
  4. Add your first egg and beat it in well, scrape down the side of your bowl and add in your second egg, beat it in to your mixture and then scrape down the side of your bowl
  5. Add your vanilla and Greek yogurt and beat everything together until it is all combined and scrape down the side of your bowl
  6. Sieve your baking flour, salt and flour then add 1/2 your mixture to your batter and beat for 10 seconds, then scrape down the side of your
  7. Add 1/2 your milk and beat for 10 seconds then scrape down the side of your bowl
  8. Add the rest of your flour and beat for 10 seconds the scrape down the side of your bowl
  9. Finally add your milk and beat until everything is just combined, and try not to overmix your batter
  10. Now for the last time scrape down the sides of your bowl (I bet you love that ) (",)
  11. Now add your mixture to your greased and lined baking tray and bake in your preheated oven for 20 minutes. Remember to rotate your tray half way through so your cake bakes evenly
  12. When your 20 minutes are up check your cake is cooked by poking it with a skewer on different parts of your cake, and then take it out the tray and leave it to cool on a cooling rack
  13. CREAM
  14. Add your cream and icing sugar to a bowl and whisk it until it's just about to thicken (check my video below to see the right consistency)
  16. Cut the edge offs around your cake and then cut it in half
  17. Put one half of your cake on a cake board and add a big dollop of strawberry jam on top and spread it out evenly
  18. Add a big dollop of cream on top of your jam and spread it out evenly
  19. Add your raspberries and blueberries on top alternating between the two until your whole cake is covered
  20. Add your other cake layer on top
  22. Now add a generous amount of cream to all the sides of your cake, and with a bench scraper scrape the excess away, wiping it off into a clean bowl so your bench scraper is clean with each swipe. Continue doing this on all 4 sides until your sides are evenly covered
  23. Add a big dollop of cream to the top of your cake and spread it out so it is covering your cake. The with your largest offset spatula smooth out your cream as best you can
  24. Put your cake in the fridge for an hour to set
  26. Add more cream to your sides and repeat what you did with your crumb coat but this time try and get it as even as you can (watch my video below to see how to do it)
  27. Do the same to the top of your cake with even more cream and smooth it out evenly
  28. Give your sides a final check because the top can drop down the sides, then fill in any gaps and make sure every side and edge is smooth and straight
  29. Add the rest of your cream to a piping bag with a 47 piping tip and pipe around your cakes top and bottom edges. Make sure to leave your 4 top corners empty and then with your 21 piping tip pipe a beautiful base in each corner
  30. Add a raspberry to each base
  31. Enjoy (",)

Watch the full video here

Kali Orexi (“,)





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