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British Seaside Cake

Vanilla sponge with jam filling, blue buttercream, digestive biscuit crumbs, chocolate shells and ice cream cupcakes on top
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the cake

  • 350 g Caster sugar
  • 350 g Butter or baking spread
  • 6 Eggs large
  • 3 tsp Vanilla extract
  • 350 g Self raising flour
  • 2 tsp Baking Powder

For the ice cream cone cupcakes

  • 3 Flat bottomed ice cream cones
  • 55 g Butter or baking spread
  • 55 g Caster sugar
  • 1 Egg
  • ½ tsp Vanilla extract
  • 55 g Self raising flour

For the ice cream cone buttercream

  • 160 g Icing sugar
  • 80 g Butter or baking spread
  • ¼ tsp Vanilla extract

For filling the cake

  • 1 jar of Strawberry jam

For the blue buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 1 tsp Vanilla extract
  • Blue food colouring

For decorating the ice cream cone cupcakes

  • 3 Chocolate flakes
  • Strawberry sauce

For decorating the cake

  • 5 Digestive biscuits crushed
  • Shell chocolates

Instructions

  • Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins
  • For the cake, cream together the butter and caster sugar until smooth
  • Add in the eggs, 2 at a time, and the vanilla extract, and whisk well
  • Fold in the self raising flour and baking powder. Divide the mixture between the three tins
  • Bake the cakes for 30 minutes or until a skewer inserted comes out clean. Remove from the tins and put on cooling racks to cool fully
  • For the ice cream cupcakes wrap the cones in foil and place them into a muffin tin
  • Cream together the butter and caster sugar until smooth. 
  • Add the egg and the vanilla extract, and whisk well
  • Fold in the self raising flour
  • Divide between the cones and bake for 20-25 minutes until risen and golden. Remove the foil and leave them to cool fully
  • For the ice cream cupcake buttercream, mix together the icing sugar, butter and vanilla extract until smooth. Pipe it onto the cones, and then push in a chocolate flake
  • Stack up the large cake using the strawberry jam to sandwich each layer together
  • For the blue buttercream mix together the icing sugar, butter, blue food colouring and vanilla extract until smooth and the desired shade. Cover the cake with it
  • Put 2 cocktail sticks into the bottom of each ice cream cake and stick them into the large cake in the middle
  • Pile the crushed digestive biscuits all around the cones and all over the top of the cake
  • Add the shell chocolates around the edge of the cake and strawberry sauce on the ice cream cakes
  • Store leftovers in an airtight container in a cool place and eat within 3 days