Jubilee cake recipe

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makes: 1 large cake
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 30 min
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  • This cake looks great and tastes delicious, so get festive for the Jubilee and start baking! It’s perfect if you’re planning on throwing a Jubilee party


    • For the sponge:
    • 220g unsalted butter softened
    • 220g caster sugar
    • 4 eggs beaten
    • 220g self-raising flour sifted
    • 1tsp vanilla extract
    • 2tbsp milk (optional)
    • For the filling:
    • 400ml clotted cream
    • 100ml double cream
    • Blueberry jam
    • Raspberry jam
    • 200g raspberries
    • 100g blueberries
    • Equipment:
    • 3 x 20cm round cake tins
    • Greased and lined


    • Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    • Cream together the butter and sugar until light and fluffy and gradually beat in the eggs. Add the vanilla essence and lightly fold in the flour.

    • Loosen the mixture with the milk if needed – the mixture should drop easily from the spoon. Divide the mixture evenly between the tins and level.

    • Bake for 25-30mins until risen and lightly browned. A skewer inserted in the middle should come out clean. Transfer to a wire rack to cool.

    • Combine the clotted and double cream in a bowl. If the mixture is too running gently whisk by hand until it forms soft peaks.

    • Take one sponge and spread it generously with blueberry jam. Follow this with a thick layer of cream. Be careful not to spread to the very edge of the cake otherwise it will spill out when you add the next layer!

    • Place a second sponge layer on top of the first, gently pressing down until level.

    • Spread the second layer generously with raspberry jam followed by the cream and the final layer of sponge.

    • Spread the remainder of the cream on the top of the cake and decorate with the fresh berries in the shape of a Union Jack.

    Top tip for making Jubilee cake

    If you prefer strawberries then use those instead of raspberries

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