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Choc Raspberry Hot Cross Bun Layer Cake

07 Apr 2020

Choc Raspberry Hot Cross Bun Layer Cake

A match made in heaven – Choc Chip Hot Cross Buns and raspberries! A delicious and impressive way to celebrate Easter with your friends and family!


  • 9 Bakers Delight Choc Chip Hot Cross Buns
  • 600ml thickened cream
  • 3 tbsp icing sugar
  • 250g fresh or frozen raspberries


  1. Line a 20cm springform cake pan with baking paper.
  2. Cut each Hot Corss Bun in half crossway and put 6 tops to the sidefor topping the cake.
  3. Place 6 Hot Cross Bun bases intothe base of the prepared pan.
  4. Place the cream and icing sugar into a large bowl and whip to soft peak consistency. Spoon half of the cream over the buns that are in the pan and layer with half of the raspberries.
  5. Continue layering the buns, cream and raspberries before finaly topping with the tops you set aside earlier.
  6. Place the cake in the fridge to set for at least 3 hours. 
  7. Remove the cke from the pan before serving.

Bon Appetit!

Recipe from Baker's Delight