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Cake and Slice

Tala's Chocolate Raspberry Ripple EASTER cAKE




225g of Unsalted Butter

225g of Caster Sugar

4 Medium Free Range Eggs

225g of Self Raising Flour

50g of Good Quality Cocoa Powder

70g of Fresh or Frozen Raspberries


For The Chocolate Buttercream:


250g of Unsalted Butter (At room temperature)

500g of Icing Sugar



  1. Pre-heat the oven to 170 degrees(C or F?) (fan), and grease and line a 9 inch cake tin. I used Tala’s 9 inch sprung bottom cake tin. 

  2. Cream together your butter and sugar until smooth and pale. 

  3. Gradually add the eggs. 

  4. Sieve in the flour and cocoa powder, and fold until fully incorporated into your cake batter. 

  5. Spoon your cake batter into your prepared cake tin. 

  6. In a small bowl, using a fork, break down your raspberries, then swirl the raspberries through the cake batter. I used my silicone spatula by Tala to do this. 


7. Bake in the oven for 45 - 55 minutes or until a skewer comes out clean. Place on a cooling rack and leave to cool completely before removing from the cake tin. 

8.To prepare your buttercream beat your butter for 3-5 minutes, until pale. Gradually add your icing sugar and cocoa powder. Once you’ve added your icing sugar beat for a further five minutes until light and fluffy. If your mixture is a little stiff add a little milk to loosen your buttercream. 

9.Cover the top and the sides of your cake with the buttercream and then using your large (spatula knife)?, smooth the edges of the cake, then the top, and remove any excess buttercream from the top of the cake. 

10. Finally, decorate your cake with all your favourite Easter goodies.

Happy Baking

All my love

Paul xx

Products featured 

Sandwich Tin - 10A11612


Tala 3 Sunflower Plunger Cutters - 10A09735


Tala 25.5cm Cake Icing And Decorating Turntable - 10A09731


Tala Stainless Steel Angled Icing Spatula - 10A09354


Tala Cake Tester - 10A01615


Tala Originals Set 3 Round Cake Tins - 10B19530

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