This cake is much easier to make than it looks and is well worth the (little) effort. It looks so pretty, tastes gorgeous and is perfect to serve with your afternoon tea.

I am not a huge fan of marzipan so for this cake I used sugarpaste instead of the marzipan. I also made it a little easier on myself and instead of dividing a  20cm/8inch shallow cake tin in two with non-stick baking paper/parchment paper, I used two greased loaf tins.


Serves: 6-8

Pre-heat Oven to 180°C/350F

Ingredients for the Cake:

175g/6oz unsalted Butter, softened

175g/6oz Caster Sugar

3 medium Eggs

175g/6oz Self-raising flour

pinch of Salt

2 tablespoons Milk

Food colouring of your choice should you wish to colour it up a little 😉


Ingredients for the Buttercream:

200g/7oz Icing Sugar

80g/2.8oz unsalted Butter, softened

3 teaspoons Milk

1 teaspoon Raspberry Extract

225g/8oz Marzipan or in this case, Sugarpaste


Method for the Buttercream:

  1. Put all the ingredients in a big mixing bowl and  mix well until the sugar has dissolved and the mix is fluffy. (Using an electric hand mixer works best. Start off slow, you don’t want to look like a ghost by the time you have buttercream)
  2. Set aside until needed.

Method for the Cake:

  1. Cream the butter and sugar together until light and fluffy.
  2. Add the eggs, flour, salt and milk and mix until well combined.
  3. Divide the mixture in two equal parts and colour with the food colouring.
  4. Pour the mixture into two prepared loaf tins and bake for 25-35 minutes or until a cake tester inserted comes out clean.
  5. Let cool in the tins for 10 minutes before turning the cakes out and then cool completely.
  6. Trim the dark edges off the two cakes with a sharp knife and then cut each lengthways into two equal strips. (4 in total)
  7. Using the buttercream, stick two of the four strips together to form the base of your cake. Remember you want a checkered board effect.
  8. Spread more of the buttercream on top of the strips.
  9. Stick the remaining two strips of cake on top of the first ones and spread with more buttercream.
  10. Cover the whole assembled cake with buttercream.
  11. Roll out the marzipan/sugarpaste, big enough to cover the whole cake.
  12. After covering the cake, smooth the marzipan/sugarpaste using a cake smoother.
  13. Cut a slither of cake off  both ends, just to neaten it up.

Tip: To make it even easier to apply the buttercream, I pipe it onto the cake with a flat-tip piping nozzle.