Easter Chocolate Cake

Easter Chocolate Cake

If there’s one thing Easter is all about for me then it’s chocolate! So I’ve made this rich Easter Chocolate Cake that’s perfect for celebrating with. It’s a chocolate sponge filled and topped with plenty of chocolate buttercream, and I’ve decorated the top with crushed flake bar and mini eggs to create an Easter nest appearance. Even if it’s not Easter this is a great classic chocolate cake recipe that you can make any time of year and decorate with any chocolate of your choice. Pretty much everyone loves a good chocolate cake, and this Easter Chocolate Cake would be perfect to serve to your friends and family for dessert after a delicious meal.

Jump straight to the recipe!

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and milk.

I added self raising flour and cocoa powder, and whisked in.

  

Then I divided the mixture between the cake tins. They baked for 35 minutes and I left them to cool fully.

To make the buttercream I mixed the cocoa powder, icing sugar and milk together until smooth.

  

I piped the buttercream onto the bottom layer, then added the second sponge and piped the remaining buttercream on top.

I piled plenty of mini eggs in the middle and added crushed flakes all around them.

I love how pretty pastel mini eggs add Easter fun to anything so easily, plus they make this Easter Chocolate Cake look extra tempting!

The Easter Chocolate Cake was so moist and absolute chocolate heaven!

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Frugal Hausfrau and Ai Made It For You.

5 from 3 votes
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Easter Chocolate Cake

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the chocolate buttercream

  • 250 g Butter or baking spread
  • 450 g Icing sugar
  • 50 g Cocoa powder
  • 2 tbsp Milk

For decoration

  • 2 Flake bars crushed
  • 270 g Mini eggs

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  9. Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

  10. Add the other sponge on top and pipe or spread the remaining buttercream on top

  11. Decorate with the flake bars and mini eggs

  12. Leftovers will keep in an airtight container in a cool place for 2-3 days

You can find more of my Cake recipes by clicking here! Or for more Easter recipes click here!

Easter Chocolate Cake

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Triple Lemon Cake

Triple Lemon Cake

Lemon cake is such a classic flavour and my Lemon Cupcakes with Lemon Curd Filling are a super popular recipe on my blog, so I really wanted to create a larger lemon cake version for you all to enjoy. This Triple Lemon Cake is made up of three layers of lemon sponge flavoured with lemon zest. I’ve filled and topped them with sweet lemon buttercream and zingy lemon curd – the lemon curd is really what makes this recipe special so make sure to buy a good quality one. I use Tesco’s Finest as I’ve found it has the nicest flavour, but use your favourite, just make sure it’s not a cheap one as they are often not very lemony.

Jump straight to the recipe!

To make the sponge I started by creaming the butter and sugar together. Then I mixed in the lemon zest and juice.

I added eggs, and whisked well. Then I mixed in the self raising flour.

  

I divided the mixture between three 8″ tins and baked for 35 minutes until golden.

To make the buttercream I mixed together butter, icing sugar and lemon extract until smooth. Then I started stacking up the sponges, I piped buttercream and drizzled lemon curd between each layer.

Triple Lemon Cake

I finished the Triple Lemon Cake with more buttercream on top, lemon jelly sweets and yellow sprinkles.

Triple Lemon Cake

The Triple Lemon Cake was absolute lemon heaven! Zingy, sweet and fresh, it has all the levels of lemon flavour you’d ever want from a cake!

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Kat’s 9 Live and Life Diet Health.

5 from 3 votes
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Triple Lemon Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs
  • 5 Lemons zested
  • 4 tbsp Lemon juice
  • 500 g Self raising flour

For the buttercream & filling

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 5 tsp Lemon extract
  • 200 g Lemon curd

For the decoration

  • Lemon jelly sweets optional
  • Yellow sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. You can use an electric mixer or by hand with a whisk

  3. Add the lemon zest and the juice from one of the lemons

  4. Add the eggs two or three at a time and whisk them in

  5. Then whisk in the self raising flour

  6. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  7. Bake them for around 35-40 minutes, or until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack

  8. To make the buttercream, mix together the butter and icing sugar, you can use either an electric mixer or do this by hand with a whisk

  9. When it starts to come together add the lemon extract, and whisk until smooth

  10. Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling the lemon curd over the buttercream

  11. When you get to the last layer add the sprinkles and lemon jelly sweets if using

  12. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

Triple Lemon Cake

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Crunchie Drip Cake

Crunchie Drip Cake

I first made this cake about 8 months ago for my sister’s friends birthday. She wanted a Crunchie themed cake so I created this celebration worthy Crunchie Drip Cake! I didn’t have the time back then to take photos of it and share the recipe with you, but I’ve finally got round to re-making it and here it is! It’s made up of three layers of chocolate cake, with Crunchie buttercream between each layer, surrounded by rich chocolate buttercream and decorated with a chocolate drip, more Crunchie buttercream and then lots of Cadbury’s Crunchie bars on top! It was a total hit at the birthday party my sister took it to, someone even said it was the best cake they’d ever eaten, which made me so happy to hear!

Jump straight to the recipe!

I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.

I added self raising flour, cocoa powder and baking powder.

Then I divided the mixture evenly between three lined and greased 8″ cake tins. I baked them for 25 minutes, and left them to cool.

For the Crunchie buttercream I mixed together the butter and icing sugar, then added the milk and Crunchie spread and mixed until smooth. For the chocolate buttercream I mixed together the butter, cocoa powder and icing sugar, then added the milk and mixed until smooth.

To stack and decorate the cake I levelled off each sponge with a cake leveller so they were all an even height, Then I placed the bottom chocolate sponge on a turn table, I piped chocolate buttercream around the edge and filled the middle with Crunchie buttercream. I did the same with the next sponge.

Then I covered the cake with a crumb coat of chocolate buttercream and popped it in the fridge for 30 minutes. Next I added the final layer of chocolate buttercream and smoothed it out.

I added the chocolate drip, and piped Crunchie buttercream all around the cake in rosettes.

Finally I broke up the Crunchie bars and placed them on top.

Crunchie Drip Cake

I also chopped up some more Crunchie bars and placed them in the centre of the cake.

Crunchie Drip Cake

And the Crunchie Drip Cake was ready for a party! This cake would make such a perfect birthday or celebration cake for the Crunchie fan in your life!

Crunchie Drip Cake

The Crunchie Drip Cake was absolutely chocolate and Crunchie heaven!

  

I’m linking this recipe up with Cook Blog Share hosted by Casa Costello, Bake Of The Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Frugal Hausfrau and Of Goats And Greens.

5 from 6 votes
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Crunchie Drip Cake

Ingredients

For the sponge

  • 500 g Caster sugar
  • 500 g Butter or baking spread
  • 9 Eggs large
  • 425 g Self raising flour
  • 75 g Cocoa powder
  • 1 tbsp Milk
  • 1 tsp Baking powder

For the Crunchie buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 200 g Crunchie spread
  • 1 tbsp Milk

For the chocolate buttercream

  • 350 g Butter or baking spread
  • 615 g Icing sugar
  • 85 g Cocoa powder
  • 1 tbsp Milk

For the chocolate drip

  • 75 g Dark chocolate
  • 1 tsp Vegetable oil

For decoration

  • 7 Crunchie bars

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. To make the Crunchie buttercream mix the butter and icing sugar together. Once it starts to come together add the milk and Crunchie spread and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and pipe a border of chocolate buttercream around the edge of the sponge

  11. Fill in the centre of the sponge with some Crunchie buttercream, then add the next sponge on top

  12. Do the same again - pipe a chocolate buttercream border and fill the centre with Crunchie buttercream, then add the final sponge on top

  13. Use some chocolate buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Coat the cake with a second layer of chocolate buttercream and smooth it out as best you can. Then put it back in the fridge for 30 minutes to 1 hour to set

  15. For the chocolate drip, melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  16. Mix the oil into the melted chocolate

  17. Put the chocolate into a piping bag and snip a small section off the end

  18. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  19. Use a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

  20. Put the remaining Crunchie buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  21. Place the chopped Crunchie bar pieces all around the edge and sprinkle more finely chopped up Crunchie bar pieces in the middle

  22. Move the cake onto a serving plate or cake stand, and dig in! Leftovers will keep in an airtight container in a cool place for 2-3 days

You can find more of my Cake recipes by clicking here!

Crunchie Drip Cake

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Apple Cinnamon Cake

Apple Cinnamon Cake

When I think of Autumn and Winter food, apple and cinnamon is a combination that automatically comes to mind. They evoke feelings of being cosy and warm – which is very much needed at this time of year! I’ve made this Apple Cinnamon Cake with a moist apple sponge, a cinnamon buttercream and lashings of salted caramel sauce. It’s a winter warmer in a cake!

Jump straight to the recipe!

To make the sponge I started by creaming the butter and sugar together.

I added eggs, and whisked well.

Then I mixed in self raising flour, grated apple and some cinnamon.

  

I divided the mixture between three 8″ tins and baked for 35 minutes until golden.

To make the buttercream I mixed together butter, icing sugar, cinnamon and vanilla until smooth.

  

Then I started stacking up the sponges, I piped buttercream and drizzled caramel sauce between each layer.

Apple Cinnamon Cake

I finished the Apple Cinnamon Cake with more cinnamon buttercream on top, more salted caramel sauce and some chopped pecans to finish.

Apple Cinnamon Cake

The Apple Cinnamon Cake was absolutely divine and so full of cinnamon flavour!

  

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Of Goats & Greens and Apply To Face Blog.

5 from 8 votes
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Apple Cinnamon Cake

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Light brown sugar
  • 9 Eggs large
  • 300 g Cooking apples (about 3 apples) grated weight
  • 500 g Self raising flour
  • 2 tsp Cinnamon

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 1 tsp Vanilla extract
  • 2 tsp Cinnamon

For the decoration

  • Salted Caramel sauce I used Tesco's Finest
  • Chopped pecans

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line three 8 inch sandwich tins

  2. To make the sponge cream together the butter and sugar until light and fluffy. I used an electric hand mixer, but you can also do this by hand with a whisk

  3. Add the eggs two or three at a time and whisk them in

  4. Then whisk in the self raising flour, cinnamon and apples

  5. Divide the mixture between the three sandwich tins, I like to weigh it out for accuracy so the layers are even

  6. Bake them for around 35-40 minutes, or until a skewer inserted in the middle comes out clean. Then remove them from the tins carefully and let them cool completely on a cooling rack

  7. To make the buttercream, mix together the butter and icing sugar, you can use either an electric mixer or do this by hand with a spoon

  8. When it starts to come together add the cinnamon and vanilla, and whisk until smooth

  9. Stack the sponges up on your plate or cake stand, piping buttercream between each layer and drizzling salted caramel sauce over the buttercream, letting it drip down the sides of the cake

  10. When you get to the last layer, use a spatula to spread a little buttercream in the centre reaching almost to the edge but not quite, then pipe rosettes all around the edge

  11. Add the chopped pecans in the centre, then drizzle over more salted caramel sauce

  12. Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days

You can find more of my Cake recipes by clicking here!

Apple Cinnamon Cake

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Halloween Red Velvet Cake

Halloween Red Velvet Cake

Whilst you can enjoy red velvet cakes anytime of year I do think they lend themselves particularly well to Halloween with their bright red centres. This Halloween Red Velvet Cake is made with three gloriously scarlet sponges, filled with red fruit jam, covered in sweet vanilla buttercream and dripping in a blood red white chocolate ganache for that spooky factor! It would make a great centrepiece for a Halloween party, try displaying it with a plastic knife stabbed in the centre! Or if it’s not the time of year to scare your guests then omit the ganache and serve a pretty red velvet cake instead.

Jump straight to the recipe!

To make the sponge I started by creaming the butter and sugar together, then whisking in the eggs and buttermilk.

Then I added the flour, cocoa powder and red food colouring and whisked until combined.

 

I divided the mixture equally between my cake tins and baked them for 25 – 30 minutes. Then I left them to cool completely.

Next I made the buttercream by mixing the butter, icing sugar and vanilla together until smooth.

I layered up the cakes, first piping a ring of buttercream around the edge, and then filling the middle with jam.

Once they were stacked up I gave the whole cake a crumb coat and put it in the fridge to firm up.

Then I gave the cake a final coat of buttercream, and put it back in the fridge.

I made a white chocolate ganache that I coloured red with food colouring.

After I’d covered the cake with the ganache and let it drip down the sides, I added some extra buttercream around the top and some red sprinkles.

Red Velvet Cake

I thought the Halloween Red Velvet Cake looked perfectly creepy with the blood red ganache dripping down the sides! It could also take on a prettier effect at another time of year!

Red Velvet Cake

Despite it’s creepy appearance, the Halloween Red Velvet Cake was delicious and my friends and family were impressed by both the look and taste of the cake. And the dripping ‘blood’ didn’t put anyone off!

 

I’m linking this recipe up with Cook Blog Share hosted by Flipped Out Food, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by The Frugal Hausfrau and Milk And Bun.

5 from 5 votes
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Red Velvet Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 6 Eggs
  • 195 ml Buttermilk
  • 500 g Self raising flour
  • 3 tbsp Cocoa powder
  • Red food colouring

For the buttercream

  • 400 g Butter or baking spread
  • 800 g Icing sugar
  • 2 tsp Vanilla extract

For the filling

  • 200 g Strawberry or raspberry jam

For the ganache

  • 110 g White chocolate
  • 90 ml Double cream
  • Red food colouring

For decoration

  • Red sprinkle optional

Instructions

For the ganache

  1. Make the ganache first so it has time to cool and thicken up

  2. Heat the double cream in a pan on a low heat until it starts to steam

  3. Remove from the heat, add the white chocolate and stir until it melts into the cream

  4. Add the red food colouring until you have the desired shade

  5. Transfer to a bowl, cover with cling film and put in the fridge to fully cool down

For the cake

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and buttermilk, and whisk until fully incorporated

  4. Add the self raising flour and cocoa powder and whisk in until you can't see any flour anymore

  5. Add the red food colouring and whisk until you get the desired shade

  6. Divide the mixture between the tins, use scales for accuracy

  7. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  8. To make the buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  10. Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake

  11. Fill in the centre of the sponge with half of the jam, then add the next sponge on top

  12. Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge

  13. Use more buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  14. Remove from the fridge and smooth on a final thicker layer of the buttercream, using a palette knife or icing smoother to make it smooth all over. Refrigerate again for 30 mins

  15. Put the ganache into a piping bag and snip a small section off the end

  16. Pipe blobs around the edge of the cake, allowing the ganache to drip down the sides in varying amounts

  17. Pipe more ganache on top of the cake and use a palette knife to smooth it out

  18. Then put the remaining buttercream into piping bags fitted with a nozzle of your choice and pipe rosettes in a circle on top of the cake

  19. Add sprinkles if desired

  20. Move the cake onto a serving plate or cake stand. Leftovers will keep in an airtight container in a cool place or in the fridge for 2-3 days

You can find more of my Cake recipes by clicking here!

Red Velvet Cake

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Baby Gender Reveal Cake

Baby Gender Reveal Cake

If you follow me on social media you will have seen my life update a couple of weeks ago that I am expecting a baby! My little one is due at the end of January and I’m very excited about it. My blog will continue to be about baking (I’m not going to change it into a parenting blog or anything like that) however I will most likely need to have a break when baby arrives! I’ve seen Baby Gender Reveal Cakes on the internet over the years and I always knew that when I had my own baby I’d love to make a Baby Gender Reveal Cake. Of course it doesn’t matter to me whichever gender baby I get, but either way, it’s always good to have cake! You can adapt this Baby Gender Reveal Cake for either gender baby you’re revealing and I’ve included full instructions at the end of the post, plus scroll to the end to find out the gender of my baby!

Jump straight to the recipe!

I started by creaming the butter and caster sugar together in a large bowl.

Then I added the eggs and vanilla, and whisked them in.

Finally I added the food colouring of choice and the self raising flour, once it was all mixed I divided it between the tins.

Once they were baked and fully cooled I trimmed the tops slightly to make sure they were all level.

I started stacking them up and I filled the centre with jam, using a buttercream border to stop it from running.

Then I gave the whole cake a crumb coat and popped it in the fridge to firm up.

After I’d made the blue and pink buttercream, I piped lines around the cake before smoothing it out to create the stripey effect.

Once it was smooth I added a white chocolate drip.

Gender Reveal Cake

The final step were blue and pink rosettes on top and some blue, pink and white sprinkles in the centre. Then it was time for the big reveal!! I have to mention that although I knew the gender so I could make the cake, my partner did not know. So he cut the cake in front of our excited family and friends.

Gender Reveal Cake

And… it’s a boy! It was such an emotional moment when everyone found out, once we’d all taken photos and some us had wiped our eyes, we tucked in and the Baby Gender Reveal Cake did not last long at all! It was really yummy and the jam helped to cut through the sweetness, plus it gave an extra blue effect to the filling.

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Kunstkitchen Blog and Bubbly Bee.


5 from 8 votes
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Gender Reveal Cake

Servings 12

Ingredients

For the sponge

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs Large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract
  • Blue or pink food colouring I use Pro Gel

For the filling

  • 340 g Blackcurrant jam (for a boy) OR strawberry/raspberry jam (for a girl)

For the crumb coat buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 1 tsp Vanilla extract

For the blue buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 1 1/2 tsp Vanilla extract
  • Blue food colouring

For the pink buttercream

  • 250 g Butter or baking spread
  • 500 g Icing sugar
  • 1 1/2 tsp Vanilla extract
  • Pink food colouring

For the white chocolate drip

  • 75 g White chocolate
  • 1/2 tsp Vegetable oil

For decoration

  • Blue/pink/white sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Add your chosen food colouring and whisk until you get the desired shade

  6. Divide the mixture between the tins, use scales for accuracy (mine worked out at about 675g of batter per tin)

  7. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  8. To make the crumb coat buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. Put about a third of the crumb coat buttercream into a piping bag fitted with a circular nozzle

  10. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  11. Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake

  12. Fill in the centre of the sponge with half of the jam, then add the next sponge

  13. Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge

  14. Use the rest of the crumb coat buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up

  15. Make the pink and blue buttercreams in different bowls. Mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. Then add the pink food colouring to one, and blue to the other and mix in well

  16. Put about two thirds of the pink buttercream into a piping bag fitted with a circular nozzle. Do the same with the blue buttercream

  17. To create the striped effect, pipe lines of alternating pink and blue buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go

  18. Once the sides are smoothed to your liking, add more lines of alternating pink and blue buttercream to the top of the cake and smooth it out using a palette knife

  19. Put the cake in the fridge for 30 minutes to firm up

  20. Melt the white chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  21. Mix the oil into the melted chocolate

  22. Put the chocolate into a piping bag and snip a small section off the end

  23. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  24. Use a palette knife to smooth the chocolate around the edge on the top of the cake

  25. Then put the remaining pink and blue buttercream into piping bags fitted with a Wilton 2D nozzle or other nozzle of your choice and pipe alternating rosettes of blue and pink buttercream on top of the cake round the edge

  26. Fill the centre with pink and blue sprinkles if desired

  27. Move the cake onto a serving plate or cake stand, and slice for the big reveal! Leftovers will keep in an airtight container in a cool place for 2-3 days

You can find more of my Cake recipes by clicking here!

Baby Gender Reveal Cake

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Lemon Rainbow Cake

Lemon Rainbow Cake

I have always wanted to make a Rainbow Cake and I decided that my birthday this year was the perfect occasion! Instead of vanilla flavour, I went for a Lemon Rainbow Cake because it’s such a large cake I thought it would be too sweet to do the whole thing vanilla. The lemon zest in the sponge and the lemon curd between each layer cut perfectly through the sweetness so it’s not overwhelmingly sweet to enjoy a slice of this Lemon Rainbow Cake. Of course if vanilla is your thing, then you can easily make this cake a vanilla Rainbow Cake too!

Jump straight to the recipe!

I own three 8″ cake tins so I did three layers of the cake at a time, I started by creaming the butter and sugar together with the lemon zest.

Then I added the eggs and self raising flour, and split the mixture between three bowls.

    

I mixed in the food colouring, divided the mixture between the tins, then baked them.

After washing the tins, I did the same again for the other three colours.

To make the buttercream I mixed together the butter, icing sugar and some vanilla extract.

Between each layer I spread a thin layer of buttercream, then drizzled some lemon curd over the top.

Once the sponges were all stacked and filled with buttercream and lemon curd, I covered the whole cake in a thin crumb coat of buttercream. It then went in the fridge for an hour to firm up.

I spread on a final layer of buttercream and smoothed it out. Usually I would do this on a turn table, but as I was adding sprinkles to the bottom I wasn’t too concerned about absolute neatness!

Lemon Rainbow Cake

My family and friends loved this Lemon Rainbow Cake, and it was very popular at my birthday party. It even did well against my favourite cake of all time which was also on offer – Chocolate Guinness Cake with Baileys Buttercream!

Lemon Rainbow Cake

You get quite a large slice of the Lemon Rainbow Cake even if you cut quite a thin slice, purely because of the height of the cake. But the lemon curd and lemon zest in the sponge stop it from being too sweet, which is exactly what I wanted.

 

I’m linking this recipe up with Cook Blog Share hosted by The Peachicks Bakery, Cook Once Eat Twice hosted by Searching for Spice, and Fiesta Fridays hosted by The Not So Creative Cook and Of Goats & Greens.

5 from 7 votes
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Lemon Rainbow Cake

Ingredients

For the sponges

  • 550 g Butter or baking spread
  • 550 g Caster sugar
  • 4 Lemons zest only
  • 10 Eggs large
  • 550 g Self raising flour
  • 2 tbsp Milk
  • Red, yellow, orange, green, blue and purple food colouring I used Rainbow Dust Pro Gel

For the buttercream and filling

  • 600 g Butter or baking spread
  • 1.2 kg Icing sugar
  • 2 tsp Vanilla extract
  • 275 g Lemon curd

For decoration

  • Rainbow sprinkles

Instructions

  1. I own three 8" cake tins so I did three layers of the cake at a time. Only make as much mixture as you have cake tins for as you must not leave cake batter sat for a long period of time as it will affect the final result. You can also buy disposable foil cake tins if you don't want to invest in more cake tins, but I recommend having at least three of the same size as there are lots of cake recipes on my blog that require three 8" tins!

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line your 8" cake tins

  3. Make the first three sponges by mixing half of the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add half of the eggs, milk and vanilla extract, and whisk until fully incorporated

  5. Add half of the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture equally between three bowls, add red food colouring to one bowl, orange to another and yellow to the last one. Whisk until the desired colour is achieved

  7. Divide the mixture between the tins and bake for 20 minutes or until a skewer inserted in the middle comes out clean. Remove from the tins and leave them to fully cool on cooling racks

  8. Wash the tins, re-line and grease them, then repeat steps 3 - 7 but add the green, blue and purple food colouring instead

  9. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  10. Start stacking the sponges on a plate or turn table. Spread a thin layer of buttercream onto each sponge, followed by a generous drizzle of lemon curd, before adding the next one

  11. Once the sponges are all stacked and filled with buttercream and lemon curd, cover the whole cake in a thin crumb coat of buttercream. Put it in the fridge for an hour to firm up

  12. Remove from the fridge and spread on a final and thicker layer of buttercream and smooth it out

  13. Put the remaining buttercream into a piping bag fitted with a nozzle of your choice and pipe some small rosettes around the edge of the cake

  14. Fill the middle of the top of the cake with rainbow sprinkles, and use a brush or your hands to add more sprinkles to the bottom edge of the cake

  15. Leftovers will keep in an airtight container for 3 days

You can find more of my Cake recipes by clicking here!

Lemon Rainbow Cake

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White Forest Cake

White Forest Cake

Did you know that cherries can help you get a good night’s sleep? They’re high in melatonin which promotes healthy sleep patterns, plus it helps to regulate your body’s internal clock. I’m pretty sure that means a slice of this White Forest Cake is a great after dinner treat to help you settle down! I absolutely love these sweet red fruits, and I always try and buy British cherries as much as possible. You can really tell the difference when buying local cherries as they are so much fresher and full of super sweet flavour. In this White Forest Cake I’ve made them into a jam with kirsch, paired them with white chocolate and whipped cream, and added fresh cherries on top!

Jump straight to the recipe!

White Forest Cake

I was sent some gorgeous British cherries from one of the Go Cherry growers who produce British cherries all over the UK and have been doing so for generations. I was so impressed with the quality and flavour of the cherries. When I’ve bought imported cherries in the past, I always get a few in a pack that aren’t quite ‘right’ and I have to throw away, but every single cherry from the Go Cherry growers was perfectly fresh and deliciously sweet. It was a struggle not to just snack on the lot! If you’d like to find out more about British cherries head to the Berry Gardens website.

To make the sponges I started by creaming together the butter and sugar.

 

I added the eggs and vanilla, and whisked them in. Then I added the self raising flour and divided the mixture between 3 lined 8″ tins.

Once they were baked, I left them to cool.

Meanwhile, I made the cherry and kirsch jam by heating the cherries, sugar and lemon juice in a pan.

 

Once the sugar was dissolved I let it bubble for 10 minutes. I checked it was set, then poured it into a bowl and added the kirsch. I popped it in the fridge to cool down.

   

Next, I levelled off the cakes, then started piling them up with whipped cream, the cherry jam and white chocolate chips between each layer.

On top I piped on more cream, added the fresh cherries, the rest of the jam and some white chocolate curls.

White Forest Cake

The flavour of the cherries and the cherry jam really made this White Forest Cake taste extra special, and made it look so pretty too!

    

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

5 from 7 votes
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White Forest Cake

Servings 12

Ingredients

For the vanilla sponges

  • 500 g Butter or baking spread
  • 500 g Caster sugar
  • 9 Eggs large
  • 500 g Self raising flour
  • 2 tsp Vanilla extract

For the cherry and kirsch jam

  • 400 g Fresh cherries pitted & cut in half
  • Juice of half a lemon
  • 260 g Granulated sugar
  • 1 tbsp Kirsch or cherry brandy

For the filling

  • 600 ml Double cream
  • 2 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 50 g White chocolate chips

For decoration

  • White chocolate curls
  • Fresh cherries

Instructions

  1. I advise making the jam first as it gives it time to cool down. Put a saucer in the freezer as you'll need this to check the jam is set

  2. Put your pitted and sliced cherries along with the granulated sugar and lemon juice in a pan, and warm on a low heat until the sugar is dissolved and the cherries are soft

  3. Mash the cherries down a bit with a potato masher

  4. Bring to the boil and let it bubble for 10 minutes, stirring occasionally

  5. Take it off the heat and drip about a teaspoon of the jam onto the saucer that you put in the freezer. Leave it for a minute, then if it has set so it doesn't drip down the saucer when you tip it, and it feels sticky when you touch it, then it's done. If not, boil for another 2 minutes, and check again

  6. Pour the jam it into a bowl and add the kirsch. Stir it in, then put the jam in fridge to cool down. Give it another stir after an hour

  7. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins

  8. Make the vanilla sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  9. Add the eggs and vanilla extract, and whisk until fully incorporated

  10. Add the self raising flour and whisk in until you can't see any flour anymore

  11. Divide the mixture between the tins, use scales for accuracy

  12. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  13. If the cakes have domed on top, level them off with a cake leveller

  14. To make the filling use an electric hand whisk or food mixer to whisk up the double cream, vanilla extract and icing sugar until thick

  15. Put the first sponge on your cake stand and spread over some of the cream filling. Then sprinkle some white chocolate chips over the cream. Then add some jam, letting it drip down the sides

  16. Add the second sponge and do the same

  17. Add the third sponge, pipe the remaining cream around the edge, add the remaining cherry jam in the middle, add the fresh cherries on top of the cream around the edge, and finally some white chocolate curls in the centre (you can make the curls by using a vegetable peeler to peel a block of white chocolate)

  18. Serve immediately, leftovers will keep for 1-2 days in the fridge

NB. This is a sponsored post, all opinions are my own.

You can find more of my Cake recipes by clicking here!

White Forest Cake

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Pimms Cake

Pimms Cake

Have you had your first Pimms of the year yet? Having your first Pimms of the summer is the same as having your first mulled wine of winter. It signals that summer has begun, the sun is finally making an appearance in the UK, and you’ve probably been to at least one BBQ by now! If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. It’s the perfect refreshing drink on a hot day and it’s very popular at Wimbledon! I’ve used the flavours of this cocktail to create my Pimms Cake. The sponges are infused with citrus zest, it’s drizzled in a Pimms syrup, filled with strawberry jam and a mascarpone cream, and topped with fresh fruit and whipped cream.

Jump straight to the recipe!

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and the citrus fruit zest.

I added self raising flour, and whisked it in, then divided the mixture between the cake tins.

Once the cake was baked and fully cooled, I levelled it off and drizzled each sponge with a Pimms syrup.

I made the filling by whisking together the mascarpone, icing sugar, double cream and vanilla extract.

Using a piping bag, I added blobs of the filling over the bottom sponge, then covered it with the strawberry jam.

I added more blobs of the filling on top of the Pimms Cake, and drizzled over more of the Pimms syrup.

Pimms Cake

To finish the Pimms Cake, I whipped up the double cream with the icing sugar and vanilla, and piled it on top of the cake. Then I covered it in strawberries, orange slices, cucumber rolls and fresh mint leaves.

Pimms Cake

The Pimms Cake looked so tempting with the jam and Pimms syrup dripping down the sides, and all the fresh fruit and cream on top!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays.

5 from 8 votes
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Pimms Cake

Servings 12

Ingredients

For the Pimms syrup

  • 300 ml Pimms
  • 100 g Caster sugar

For the sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 1 Orange zest only
  • 1 Lemon zest only
  • 1 Lime zest only
  • 6 Eggs large
  • 350 g Self raising flour

For the filling

  • 250 g Mascarpone
  • 2 tbsp Icing sugar
  • 2 tsp Vanilla extract
  • 215 ml Double cream
  • 100 g Strawberry jam

For the topping

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Fresh strawberries, sliced orange and cucumber rolls
  • Fresh mint

Instructions

  1. Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 15 minutes, stirring frequently. Pour into a bowl and leave to cool fully

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  3. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add the eggs and the orange, lime and lemon zest, and whisk until fully incorporated

  5. Add the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture between the two cake tins, using scales for accuracy if you like

  7. Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  8. If the cakes have domed on top, level them off with a cake leveller

  9. Then drizzle a third of the Pimms syrup on each sponge, using up two thirds in total

  10. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick

  11. Put one of the sponges on your chosen cake stand or serving plate and pipe or spread blobs of the filling over it

  12. Drizzle the strawberry jam over the filling

  13. Top with the second sponge and spread or pipe the remaining filling on top, then drizzle over the remaining syrup, letting it drip down the sides of the cake

  14. Whip up the double cream, vanilla extract and icing sugar either by hand, with an electric hand mixer, or food mixer. Pile it in the centre of the cake

  15. Arrange the strawberries, orange slices, cucumber rolls or slices and fresh mint leaves on top of the cake. To make the cucumber rolls, use a vegetable peeler to peel long strips of cucumber, then roll them up

  16. Serve immediately, leftovers will keep for 1-2 days in the fridge

You can find more of my Cake recipes by clicking here!

Pimms Cake

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Chocolate & Peanut Butter Cheesecake Bundt Cake

Chocolate & Peanut Butter Cheesecake Bundt Cake

As you may know if you’ve visited my blog before, I am a massive fan of Reese’s Peanut Butter Cups and pretty much all of their products. If I manage to avoid scoffing the whole pack when I buy PB cups, I love to bake with them. I’ve had the idea for this Chocolate & Peanut Butter Cheesecake Bundt Cake in my mind for a while, and I wasn’t sure if it would work. Well I am pleased to report it does, and it’s so incredibly delicious! This recipe is for a chocolate bundt cake – which is a cake baked in a round tin with a hole in the middle – with a peanut butter cheesecake filling. You can decorate it how ever you want, but I’ve drizzled it with warm peanut butter and melted milk chocolate, and finally topped it with Reese’s Pieces sweets and Reese’s Peanut Butter Cups. It’s chocolate and peanut butter heaven in cake form!

Jump straight to the recipe!

First, I made the peanut butter cheesecake filling first by mixing the ingredients together with an electric hand whisk until they were smooth.

Then I started on the chocolate sponge. I creamed the butter and sugar together, then whisked in the eggs and vanilla.

Next I mixed in the yoghurt, then finally I added the flour, cocoa and baking powder and whisked everything in.

To layer up the tin, I put in half of the chocolate sponge. Then I spooned in the cheesecake filling, making sure not to let it touch the edges of the tin. I added the remaining chocolate sponge batter over the top.

Once the sponge was baked and cooled fully, I drizzled the peanut butter and melted milk chocolate all over it.

Chocolate & Peanut Butter Cheesecake Bundt Cake

I topped the Chocolate & Peanut Butter Cheesecake Bundt Cake with mini Reese’s Peanut Butter Cups and Reese’s Pieces.

Chocolate & Peanut Butter Cheesecake Bundt Cake

The Chocolate & Peanut Butter Cheesecake Bundt Cake was a huge hit with my colleagues – probably one of the most popular cakes this year! They came in droves to get a slice and were full of praise for the flavour, which is always the best feedback. All the chocolate and peanut butter elements of the cake combine in the most nutty sweet and salty way, I just cannot resist this combination of flavours!!

Reese's Peanut Butter Cup Fudge Reese's Peanut Butter Cupcakes Reese's Peanut Butter Egg Cheesecake
Reese’s Peanut Butter Cup Fudge Reese’s Peanut Butter Cupcakes Reese’s Peanut Butter Egg Cheesecake (No Bake)
Chocolate & Peanut Butter Baked Donuts
Chocolate & Peanut Butter Baked Donuts

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Zoale.

5 from 3 votes
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Chocolate & Peanut Butter Cheesecake Bundt Cake

Servings 16

Ingredients

For the chocolate sponge

  • 250 g Butter or baking spread
  • 300 g Caster sugar
  • 4 Eggs large
  • 1 tsp Vanilla extract
  • 315 g Self raising flour
  • 45 g Cocoa powder
  • 1 tsp Baking powder
  • 150 g Natural yoghurt

For the peanut butter cheesecake filling

  • 200 g Full fat cream cheese
  • 100 g Caster sugar
  • 100 g Peanut butter
  • 1 Egg large
  • 1 tbsp Plain flour

For decoration

  • 75 g Milk chocolate melted
  • 75 g Peanut butter smooth
  • Reese's Mini Peanut Butter Cups
  • Reese's Pieces

Instructions

  1. Pre-heat your oven to 150C Fan/170C/325F/Gas Mark 3, and grease and flour a large bundt tin

  2. Make the peanut butter cheesecake filling first by whisking together the ingredients until smooth. I used an electric whisk but you can do it by hand too. Set the mixture aside

  3. For the chocolate sponge, cream the butter and sugar together until smooth

  4. Add the eggs and the vanilla extract, and whisk in well

  5. Add the yoghurt and whisk in well

  6. Add the self raising flour, cocoa powder and baking powder. Whisk in until you can't see any flour anymore

  7. Pour half of the chocolate cake batter into the tin, then add the cheesecake filling without letting it touch the sides of the tin

  8. Then add the remaining chocolate cake batter on top. Completely cover the cheesecake filling, but try not to disturb it

  9. Bake for 55 minutes or until a skewer inserted comes out clean

  10. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely

  11. Once the cake is cool drizzle over the peanut butter (I warmed it in the microwave for 20 second to make it easier to drizzle) then drizzle over the melted milk chocolate

  12. Add peanut butter cups, and/or Reese's Pieces on top as desired

  13. Leftovers will keep in an airtight container for 3 days

NB. This post is NOT in anyway sponsored by Reese’s – I just love their product!

You can find more of my Cake recipes by clicking here!

Chocolate & Peanut Butter Cheesecake Bundt Cake

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