Ingredients
Cake
- 275 g unsalted butter/baking spread
- 275 g caster sugar
- 275 g self raising flour
- 5 medium eggs
- 25 g cocoa powder
- 2 tbsp whole milk
- 1 tsp vanilla extract
Buttercream
- 200 g unsalted butter (room temp)
- 400 g icing sugar
- 25 g cocoa powder
- 1 tsp vanilla extract
- sprinkles
Instructions
Cake
- Heat the oven to 180ºc/160ºc fan and line two 8” cake tins with baking parchment
- Beat the butter and sugar together until light and fluffy
- Add the flour and eggs and mix together
- Split the mixture into two bowls
- Add the cocoa powder and milk to one bowl, and the vanilla extract to another and mix
- Dollop randomly between the two tins and then swirl together
- Bake in the oven for 30-35 minutes or until baked through
- Leave to cool fully
Buttercream
- Beat the butter on it’s own for a few minutes
- Add the icing sugar and mix
- Split the mixture into two bowls
- Add the cocoa powder to one bowl, and the vanilla extract to another and mix
- Grab a large piece of cling film and add the two flavours of buttercream in two lines in the middle of the cling film
- Roll the piece of cling film up into a sausage, snip off the end, and add to a piping bag
- Pipe the buttercream onto the cake however you fancy
- Decorate with sprinkles
Notes
- This cake will last for 3-4+ days once baked
- You can add other flavours in as well such as orange into the chocolate section, or lemon into the vanilla section and so on
- This cake can freeze for 3+ months
- I use this piping tip
- I use these cake tins
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