Eggless Sponge Cake :-
  • Curd: 450g
  • Castor Sugar: 450g
  • Refined Flour: 450g
  • Baking Soda: 8g
  • Almond Powder: 90g
  • Vegetable Oil: 180ml
  • Vanilla Extract: 2-3 drops
Raspberry Compote :-
  • Frozen Raspberry: 200g
  • Castor Sugar: 20g

Chocolate Ganache :-

  • 200gms Dark Chocolate

  • 200gms Cream

Buttercream Frosting:
  • Unsalted Butter: 680g
  • White Chocolate: 460g
  • Icing Sugar: 680g
  • Milk: 6 Tablespoons
  • Salt: 1 Teaspoon
  • Vanilla Extract: 4 Tablespoons.


  • First, for the vanilla sponge cake, add all the ingredients in the same order mentioned in a bowl and mix it all well.
  • Add the batter in the tins and bake it at 170 degrees for 25-30 minutes 
  •  For the Raspberry Compote, add frozen raspberries and sugar in a saucepan and stir it to avoid it from burning 
  • Let it cool completely, before adding it in your cake 
  • Now start assembling the cake, the layers would have the vanilla sponge, topped with the dark chocolate ganache and then a little but of raspberry compote
  • You can make 6 layers of each with this recipe 
  • For the crumb coat, make the buttercream and cover the entire cake with a thin layer 
  • Cover the cake with fondant and design it with your preference (refer to the video in the link below)

You tube video -

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