Nothing says celebration like a cake with a candle 🎂✨ Technically, this is a Charlotte cake… but I’m renaming it Sandra Cake because it’s way easier, and less time-consuming, and because I suddenly remembered I have free will and don’t want to follow directions 😈
Chefadora AI has the answer - timers, swaps, step-by-step help.
Bake or grab a pre-made sponge cake and let it cool completely.
Slice through the middle to create two layers.
Spread a generous amount of macerated raspberries and whipped cream on the bottom layer, then stack the top layer on.
Coat the outside of the cake with a thin layer of buttercream.
Press ladyfingers upright around the cake, gently sticking them into the frosting.
Add another layer of buttercream or whipped cream on top.
Top with a strawberry for that final touch.
Light a candle, make a wish, and enjoy.
Make sure the sponge cake is completely cooled before slicing to avoid crumbling.
Use fresh raspberries for the macerated raspberries for the best flavor.
Chill the cake for 30 minutes before serving to help it set and make slicing easier.
Can I use store-bought sponge cake?
Yes, using a store-bought sponge cake is a great time-saving option.
What can I use instead of beetroot powder?
You can use food coloring or skip it altogether if you prefer a natural buttercream color.
How do I store the cake?
Store the cake in the refrigerator for up to 3 days. Cover it to prevent it from drying out.
Can I use other fruits for the topping?
Absolutely! Strawberries, blueberries, or even a mix of fruits work well.
Do I need to chill the macerated raspberries?
No, letting them sit at room temperature helps them become syrupy and flavorful.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
