Jubilee cake recipe

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1 large cake






30 min


30 min

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

Click to rate
(112 ratings)
Sending your rating

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