This cake recipe looks so impressive – yet it’s really straight forward and fun to assemble.
With Easter just around the corner – a celebration cake is definitely worth thinking about. I always associate Easter with new beginnings, the days become brighter and there’s a different energy in the air.
Easter is a time to celebrate, to enjoy and to indulge a little! A scrumptious homemade cake is the perfect way to share the love with others.
Ingredients:
Cake
- 225g soft butter
- 225g caster sugar
- 225g self raising flour
- 4 large eggs
- 2 tsp vanilla extract
- 80g cocoa powder
- 100ml whole milk
Buttercream Icing
- 240g butter
- 270g icing sugar
- 1 tsp vanilla extract
- 50g cocoa powder
Decorate
- 200g Cadury milk chocolate fingers
- 270g Cadbury chocolate mini eggs
Method:
- Preheat the oven to 180℃.
- Line two 20cm tins with greaseproof paper.
- In a large bowl, cream together the butter and caster sugar until fluffy and light. Then, in two steps – add half the flour and 2 eggs, beat with a fork to combine. Then, repeat the same step with the remaining flour and eggs.
- Add the vanilla extract, cocoa powder and milk – mix to distribute evenly throughout.
- Divide the mixture evenly between the two tins and bake on the middle shelf for about 20-25 minutes until risen. Check both cakes with a knife/skewer in the middle, if it comes out clean – the cakes are ready.
- Turn them carefully onto a wire rack and cool completely before icing.
- Whilst they are cooling – get started on the icing. Beat the butter until creamy with a spatula or electric mixer. Then, add the cocoa, icing sugar and vanilla – and beat.
- Start assembling the cake! If the cakes aren’t perfect in shape – don’t worry. The buttercream and decoration on top will hide any imperfections.
- Take one half of the cake and place it on a large plate/cake plate. Add a medium-thick layer of buttercream icing to this half and then place the second cake on top of the other.
- Use the remainder of the icing to cover the top and sides – doing so with a palette knife if possible.
- Then, decorate your cake with fingers all along the edge and top with mini eggs. Perhaps, add a few Easter chicks on top or tie some ribbon around the outside.
