Platinum Jubilee Cake 👑

Featured Product:

Strawberry Fruit Powder

Shop Now
JustIngredients Strawberry Fruit Powder

We're feeling oh so royal thanks to this Neapolitan style cake topped with a fruity union jack!


Vanilla Cake

230g Unsalted butter
200g Sugar
2 teaspoons Vanilla extract
3 Eggs
315g All purpose flour
3 teaspoons Baking powder
240ml Milk
2 tablespoons Full fat sour cream

Strawberry Cake

1 teaspoon Strawberry extract
Strawberry fruit powder or pink food colouring

Chocolate Cake

1 tablespoon Cacao powder
1 tablespoon Milk


230g Butter
2 teaspoons Vanilla extract
625g Icing sugar
3-4 tablespoons Milk


Fresh raspberries
Fresh blueberries


Grease and line three 6-inch round baking pans. Preheat oven to 180 C or 160 C for fan assisted ovens. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.

Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.

Divide batter evenly into three. To one batter, add strawberry extract and a few drops of pink food gel or strawberry fruit powder and stir. To another, add the cocoa powder and extra milk and stir until smooth. Leave the final batter as is (that’s the vanilla layer).

Pour each batter into your three prepared cake tins. Bake cakes in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.

To make frosting, beat butter with an electric mixer until smooth and creamy, then add the vanilla. Add icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.

Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream.

Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream. Use a cake scraper to remove excess buttercream on the sides.

Decorate the top of the cake with fresh fruit and serve!

Browse more Recipes

Rainbow Fruit Skewers

How to: Fruit kebabs!

Carrot Hot Dog

The perfect plant-based alternative to a classic hot dog! Much healthier and perfect for the BBQ...

Mediterranean Watermelon Salad

Refreshing cucumber, creamy feta, zesty dressing and fresh fruit? What more could you want from a summer salad?!

Pineapple Mint Martini

Thanks to its playful tropical spin, this pineapple and mint martini is a great recipe to add to your summer drink arsenal!