Kirstie Allsopp’s Union Jack celebration cake Recipe

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Celebrate all things British with this gorgeous berry-topped cake, filled with strawberry jam and spread with a rich butter cream icing. Perfect for picnics, street parties or to brighten up a rainy day!


  • Cake
  • 200g (7oz) plain flour
  • 405g can light condensed milk
  • 2 eggs
  • 2tsp vanilla extract
  • 150g (5½oz) margarine or butter
  • 3tsp baking powder
  • Filling
  • 6tbsp strawberry conserve or jam
  • Frosting
  • 200g (7oz) icing sugar
  • 100g (3½oz) margarine or butter, softened
  • 2tsp vanilla extract
  • 200g (7oz) mixed summer berries, to decorate
  • You will also need:
  • 2 x 18cm (7in) sandwich cake tins, base lined with parchment


  • Preheat the oven to 180°C, 350°F, Gas Mark 4.

  • Place the flour, condensed milk, egg, vanilla extract, margarine and baking powder in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and fluffy.

  • Spoon into the tins and bake for approximately 25-30 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.

  • Place one half of the cake onto a serving plate and spread with the jam. Sandwich together with the other half.

  • Beat the icing sugar, butter and vanilla with a few drops of water to bring the mixture to a soft consistency. Spread onto the cake. Arrange the berries on top in a Union Jack shape if you like!

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Top Tip

Look out for natural vanilla extract – not essence. It is widely available in all good supermarkets and makes all the difference to baking homemade treats!