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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
  • 1/2 tsp Vanilla extract
  • 55 g Self raising flour

For the ice cream cone buttercream

  • 160 g Icing sugar
  • 80 g Butter or baking spread
  • 1/4 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

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins

  2. For the cake, cream together the butter and caster sugar until smooth

  3. Add in the eggs, 2 at a time, and the vanilla extract, and whisk well

  4. Fold in the self raising flour and baking powder. Divide the mixture between the three tins

  5. 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

  6. For the ice cream cupcakes wrap the cones in foil and place them into a muffin tin

  7. Cream together the butter and caster sugar until smooth. 

  8. Add the egg and the vanilla extract, and whisk well

  9. Fold in the self raising flour

  10. Divide between the cones and bake for 20-25 minutes until risen and golden. Remove the foil and leave them to cool fully

  11. 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

  12. Stack up the large cake using the strawberry jam to sandwich each layer together
  13. 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

  14. Put 2 cocktail sticks into the bottom of each ice cream cake and stick them into the large cake in the middle

  15. Pile the crushed digestive biscuits all around the cones and all over the top of the cake

  16. Add the shell chocolates around the edge of the cake and strawberry sauce on the ice cream cakes
  17. Store leftovers in an airtight container in a cool place and eat within 3 days