Sharon Reid


If you were fortunate to grow up with the comforting smell of fresh cakes lovingly baked by your mum, why not return the favour this Mother’s Day (March 6th). Even if you did not experience the sweet smell of baked goods wafting through the air these adorable Tequila Rose Mini Layer Cakes will still make a fantastic gift for mum, friends or family.

This impressive and fairly easy to make recipe was created by Ruth Clemens otherwise known as the Pink Whisk Blogger and a Great British Bake Off finalist. Ruth’s not so secret ingredient is Tequila Rose, the world’s best selling strawberry cream liqueur – a unique blend of strawberry flavoured cream liqueur with a splash of authentic Mexican tequila. Imported from America, Tequila Rose has an ABV of 17% and is at priced £14.89 for 70cl from drink supermarket.

Makes 6 

Cake ingredients:

400g butter or baking spread

400g caster sugar

2 tsp vanilla extract

8 eggs, large

400g self-raising flour

Pink food colouring

Tequila Rose butter-cream ingredients:

 125g butter, softened

250g icing sugar, sifted

2 tbsps Tequila Rose

Oven Temp:  160c (fan)/180c/Gas Mark 4

Freezing:  Cake is suitable for freezing

Bake Time: 20 minutes


You will need to bake 5 cakes (one for each coloured layer) from the cake mixture in 8” cake tins. It is unlikely you will have 5 tins the same size and will need to bake the cakes in stages.  The cake mixture is happy to wait in a mixing bowl until a tin is free.

 Prepare the tins, greasing them well.

Cream together the butter, or baking spread if using, with the caster sugar until light and fluffy.

Beat in the vanilla extract followed by the eggs one at a time – make sure to beat well.

Fold in the flour until the cake mixture is an even consistency.

Divide the cake mixture into 5 equal portions in small bowls. Colour each portion a shade of pink with food colouring working from light to dark.

Place one portion of coloured cake mixture into a prepared tin, roughly level with the back of a spoon and bake in the oven for 20 minutes until lightly golden and springy to the touch.  Repeat with each coloured portion.

Release the cakes from the tins and allow to cool fully on a wire rack.

Prepare the Tequila Rose butter-cream. Beat together the softened butter and icing sugar until well combined, add the Tequila Rose and beat well again.

Take the cooled cakes and trim the top crust off each.  Using a 2 ¼” round cutter cut out 6 circles from each shade of cake.

Assemble the cakes spreading each layer of cake with a little Tequila Rose butter-cream, stack up the layers working from dark to light.

Add a swirl of butter-cream to the top of each layer cake and serve.