Baker: Gabriella Morelli 

Serves: 10

Prep time: 20 mins

Bake time: 30 mins

Flours used: Matthews Cotswold Self Raising 


  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. Grease and line two 5 inch round cake tins.
  3. In a large mixing bowl, add the eggs, butter, sugar, milk and mix with an electric whisk, until everything is blended.
  4. Add the flour and bicarbonate of soda and mix until well combined.
  5. Add the cranberries and white chocolate and mix. 
  6. Divide the mixture between the two tins and bake in the oven for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. 
  7. Turn onto a cooling rack and leave to cool completely. 
  8. In the meantime prepare the buttercream. With an electric mixer, whisk the butter for 5 mins then add half of the icing sugar and beat for a few mins. Add the remaining sugar and beat for another 2-3 mins. Add the chocolate, milk and vanilla and beat until well combined.
  9. Once the sponges are completely cooled down, assemble and decorate the cake to your liking. 


Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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