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Photograph of Vanilla Slice with Fresh Raspberries and a Raspberry Mascarpone Frosting

Vanilla Slice with Fresh Raspberries and a Raspberry Mascarpone Frosting

Vanilla Slice with Fresh Raspberries and a Raspberry Mascarpone Frosting has a layer of light and fluffy vanilla sponge, studded with fresh raspberries, all topped with a luscious, creamy raspberry mascarpone frosting. Dreamy and luxurious, you would never guess how little sugar there is in this recipe!

Cut into 9 or 16 slices

Course afternoon tea, Dessert, Morning Coffee, treat
Keyword mascarpone, raspberry jam, slices, vanilla
Prep Time 25 minutes
Cook Time 40 minutes
Author Susan


For the Vanilla Cake:

  • 70g unsalted butter, roughly chopped into cubes
  • 190g with plain/all-purpose flour
  • 30g cornflour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda/baking soda
  • ¼ teaspoon fine salt
  • 100g caster sugar
  • 100g vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 100g/100ml milk
  • 100g/100ml natural yoghurt
  • 150g fresh raspberries

For the Raspberry Mascarpone Frosting:

  • 250g mascarpone cheese
  • 100ml double/heavy cream
  • 12g/1 tablespoon icing sugar
  • 200g raspberry jam, sieved


Make the cake first:

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 160°C /180°C/350°F/Gas 4

  3. Using a microwave safe mixing bowl, melt the butter in a microwave. Alternatively melt it in a saucepan over a moderate heat. Leave to cool a little whilst you collect all the remaining ingredients together.

  4. Add the remaining ingredients: flour, cornflour, salt, baking powder, bicarbonate of soda, sugar, oil, eggs, vanilla extract, milk and yoghurt

  5. Beat with a balloon or electric whisk until incorporated – be careful not to over-mix. It should take 30 seconds to a minute and you may need to stop half way to scrape down the sides of the mixing bowl.

  6. The batter is quite liquidy. The easiest way to transfer the cake batter to the cake tins/cake cases is by pouring it. I use a mixing bowl with a spout or you could transfer to a jug.

  7. Scatter the raspberries over the top of the cake – they will sink down as it cooks

  8. Cook in a preheated oven for 35 – 40 minutes or until cooked. It is cooked when:

    - the centre feels springy when lightly touched with your finger and no imprint remains

    - a toothpick inserted into the centre of the cake comes out clean

    - when the cake is beginning to come away from the sides of the tin.

  9. Leave in the tin for 5 minutes and then transfer the cake to a cooling rack to cool completely before frosting.

Make the frosting:

  1. Sieve the jam – if it is very thick, gently heat it first in the microwave or in a saucepan. If heated, set aside to cool.

  2. Beat mascarpone until light and creamy.

  3. Add the cream, sugar and 90% of the jam. Beat until thick and fluffy.

  4. Top the cooled cake with the frosting and make swirly patterns over the top of the cake.

  5. Drizzle the remaining jam over the top of the cake.

  6. Swirl this into the frosting with a knife.

  7. Cut the cake into 9 or 16 slices and get stuck in!

Recipe Notes


  • kitchen scales and measuring spoons 
  • 2 x bowl and electric whisk 
  • greased and lined 20cm/8in square cake tin
  • sieve

Order of ingredients: it is important to add the ingredients in this order. This is to ensure the raising agents do not come into contact with too much liquid too soon and activate.

Food processor – this cake can also be made in a food processor. Simply place all the ingredients in the processor bowl, in the order stated, and blitz until thoroughly mixed.