Raspberry & Yuzu Cake downloadable recipe by Cupcake Jemma featuring a decorated layered cake with white chocolate discs.

Raspberry & Yuzu Cake recipe

An elegant and sophisticated four-layer cake featuring raspberry ripple sponge, yuzu curd, alternating raspberry and yuzu buttercreams, finished with white chocolate discs and ruffled buttercream decoration. A recipe from the Bake the Book collection.

  • Difficulty
    5 out of 5
  • Prep: 90 minutes
  • Cook: 25 minutes
  • Servings: 16-20 slices
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Ingredients

RASPBERRY GOO
400g frozen or fresh raspberries
125g caster sugar

RASPBERRY RIPPLE SPONGE
500g caster sugar
330g unsalted butter
135g vegetable oil
8 eggs
500g self raising flour
6 tbsp milk
1 tsp vanilla extract
6-8 tbsp raspberry goo

YUZU CURD
50g unsalted butter
65g yuzu juice
65g caster sugar
1 egg + 3 yolks

BUTTERCREAM
570g unsalted butter
1/2 tsp vanilla
1/2 tsp sea salt
900g icing sugar
2 tbsp yuzu juice
2 tbsp raspberry goo

WHITE CHOCOLATE DISCS
50g white chocolate chips
5g freeze-dried raspberries

Indulge in the delightful combination of sweet raspberries and zesty yuzu with our Raspberry & Yuzu Cake recipe!

This downloadable recipe provides step-by-step instructions on how to create a moist and flavorful cake that is sure to impress your family and friends.

Start by preparing the batter with fresh raspberries and yuzu zest for a burst of fruity flavor. Then, layer the batter in a cake tin and bake until golden brown and fragrant.

Once the cake is done, top it off with a luscious yuzu glaze that adds a tangy kick to every bite.

Enjoy this Raspberry & Yuzu Cake as a dessert for a special occasion or as a tasty treat any day of the week.

Download our recipe now and start baking your way to a delicious and unforgettable culinary experience!