Celebration Cakes - Taming Twins

School Cake {Easy Recipe!}

Sarah Rossi — Tue, 28 Jan 2025 10:00:00 +0000

Do you remember School Cake – AKA Sprinkle Cake? This retro recipe harks back to a favourite British classic for the sake of nostalgia. It’s a simple fluffy vanilla treat with icing, and is super easy to make!

This School Cake recipe is a simple tray bake that even baking beginners can master!

Mix all the ingredients together then bake, make up a quick icing and decorate with sprinkles – it really is that easy.

Why you’ll love this School Cake recipe

Zero fuss baking – perfect for kids getting involved

Fluffy, light and moist cake recipe

A dose of nostalgia

Sarah’s notes

Did you eat this for school dinners? If you had a vanilla sponge with icing and sprinkles on top, that’s School Cake!

This basic and super-easy cake recipe still stands the test of time.

It’s great if you have children who love to bake or if you need to throw something together quickly.

You can enjoy it as a snack, as a birthday cake or as a dessert with custard too (just like the good old days!)

School Cake recipe Ingredients

Butter – Go for unsalted butter (if possible), at room temperature
Caster sugar and self-raising flour – It’s so easy to remember the quantities for this cake recipe, as we use the same amount for the butter, caster sugar AND self-raising flour too
Eggs – You’ll need 3 medium eggs for this (I use free-range)
Milk – Use either semi-skimmed or whole
Vanilla extract – NOT essence. This is only a teaspoon but makes all the difference
For the icing – Icing sugar and water
Sprinkles – To decorate

How to make School Cake

1. Line your cake tin with baking paper and preheat the oven, then weigh out your cake mixture ingredients into a bowl.

2. Mix all the cake batter ingredients together until smooth (use an electric whisk if you have one).

3. Spoon the mixture into your lined tin then bake according to the recipe below.

4. Make the icing by mixing the ingredients together until you have a paste.

5. When the cake is cooled, pour over the icing.

6. Finally, add your your sprinkles and allow to set. Slice up and serve.

SToring

Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.

Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. I find it freezer better UNICED. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Recipe Tip

How to know the cake is cooked

First, check the cake isn’t still wobbly when you move it. If it is, put it straight back in the oven.

If not, push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked. (Some crumbs are fine, but not wet cake mixture.) If it doesn’t, it’s not quite there yet so leave it in for a few more minutes and check again.

If the top of your cake is cooked but it’s not inside yet, you can cover it with tin foil to stop it from burning.

More easy cake recipes…

Cakes

Yoghurt Pot Cake {No Scales Needed!}

Bake Sale Makes

Lemon Drizzle Cake {Easiest Ever Recipe!}

Cakes

Easy Apple Cake

Cakes

Victoria Sponge

FAQs

Do I need an electric mixer?

It’s not crucial but it will be so much easier to make if you have a stand mixer or a handheld one, so do use it if you own one.

Can I make this a gluten free School Cake?

I haven’t tested this as gluten free, however it should work is you simply replace the flour with gluten free self-raising flour. It may sink a little more in the middle, but it will still taste fantastic.

Can I make this as a dairy free School Cake?

You sure can. Just replace the butter with your normal favourite dairy free baking spread.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

School Cake {Easy Recipe!}

This retro School Cake recipe is a super easy and classic favourite. Perfect for baking at home in no time, it works as a celebration cake or pudding with custard too!

Course Dessert

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 374kcal

Author Sarah Rossi

Ingredients

For the Cake Batter:

175 g Unsalted butter Room temperature
175 g Caster sugar
175 g Self-raising flour
3 Eggs Medium, free-range
75 ml Milk Semi-skimmed or whole
1 tsp Vanilla extract

For the Icing:

150 g Icing sugar
6 tsp Water

To decorate:

Sprinkles

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6. Line a cake tin that’s about 20×20 in size with baking paper.
Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon into the lined tin.
Bake for 25 – 30 minutes until the top of the cake is evenly cooked and doesn't look wet in the middle.
Leave the cake to cool for 5-10 minutes, then carefully turn it out of the tin. Leave it to cool on a wire rack if you have one.
Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cake is completely cooled, pour over and add sprinkles.

Notes

Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened

To check it’s cooked: Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked

Nutrition

The post School Cake {Easy Recipe!} appeared first on Taming Twins.

Victoria Sponge

Sarah Rossi — Thu, 22 May 2025 09:30:00 +0000

This Victoria Sponge recipe is a foolproof guide to perfecting our favourite British classic bake at home. With a few simple tricks, this traditional sandwich cake with jam works every time!

If you are ever in a British village in the summertime, please try to visit a village fête. This British institution is an open party, that includes amongst other things, baking competitions.

My friends, I’m proud to tell you, I once won the coveted FIRST PRIZE for my Victoria Sponge recipe in our village, and today I’m here to share my secrets!

Also known as a Victoria Sandwich, this jam-packed sponge is as English as it comes.

.See my ultimate hack below – if it’s good enough for the WI, it’s good enough for me

Why you’ll love this Victoria Sponge Cake recipe

Delicious and impressive cake for all occasions

Easy to follow, great results every time

Simple ingredients

The ultimate secret to the best Victoria Sponge!

OK, I know this sounds bizarre, but trust me… Don’t use the measurements in this recipe. Weird, yes? Brilliant? Also yes.

Take your 4 eggs (in their shells) and put them onto your scales and weigh them. They will be between 210g total and 255g total (or thereabouts).

Whatever they weigh in total, use the same weight each of butter, sugar, and self-raising flour in the recipe.

Follow the same method in the recipe below.

I learned this tip from a friend who was a member of the WI (AKA the Women’s Institute, who are passionate about the British institution that is the Victoria Sponge!)

It has never failed me.

Victoria Sponge Ingredients

Butter – Go for unsalted butter at room temperature. You will need a extra for greasing the tin too.
Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
Eggs – You’ll need about 4 medium eggs for this recipe. I use free-range.
Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too.
Jam – I’m using raspberry jam in this recipe as it’s the traditional flavour for a Victoria Sponge, however if you prefer strawberry you can use that instead. (Also known as jelly in the US).

How to make Victoria Sponge Cake

1. Put the butter and sugar into a large bowl and beat together until very light and fluffy. (By hand will take longer, or use an electric hand mixer or stand mixer.)

2. Break in the eggs and beat very well.

3. Now add the flour and using a spoon, mix this in thoroughly by hand (even if you have been using an electric mixer, user a spoon now to be more gentle).

4. Share the mixture evenly between the two well greased tins. Smooth out and bake according to the full recipe below.

ONCE BAKED: Leave to cool in the tins for 10 minutes, then turn out onto a cooling rack. When completely cool, sandwich the layers together with jam and sprinkle with caster sugar.

Recipe Tips

Use an electric hand whisk or stand mixer.

Grease the tin very well.

Use baking paper or parchment to line the base of the tin.

If you’re using a stand mixer, use the flat paddle mixer attachment, NOT the whisk.

Mixing the flour in by hand gives the most tender, soft sponge.

Storing

The cake will last 3 days in an airtight container, but it is without a doubt the very best on the day it’s made.

If you do want to make it ahead of time, bake the cakes, cool them in the tin for 10 minutes, turn them out and wrap them tightly in two layers of cling film. (There’s no need to remove the greaseproof lining yet.)

You can then store them for 3-4 days. This will keep the cake very tender. Add jam and caster sugar topping before serving.

It will be fine if you add the filling and store it for 3 days, but the tip above is for absolutely optimal results!

Freezing If you’d like to freeze Victoria Sponge, do so BEFORE filling it. Follow the above steps for wrapping the cake layers before putting them into the freezer. Defrost thoroughly before you fill it with jam and top with sugar.

Extra Top tipS!

There are a few details I’d like to share to make sure you get the very BEST results from your Victoria Sponge Cake:

Use good quality heavyweight 7” tins that have a removable base.

Bake on the day you want to serve to get the absolute best and freshest cake.

When I smooth the mixture out in the tins, I make a very slight dip in the centre of each one. This compensates for the cake rising and means that they are much easier to stack on top of each other.

If, when you come to stack your Victoria Sponge it is a bit wonky or leaning, you have two options:

Trim a little off the base of the cake or
Push a cocktail stick or 3 into the cake, down to the bottom of the plate. This will help to keep it upright, and it’s unlikely anyone will notice you remove them when you serve!

More classic cake recipes…

Cakes

School Cake {Easy Recipe!}

Bake Sale Makes

Lemon Drizzle Cake {Easiest Ever Recipe!}

Cakes

Easy Apple Cake

Cakes

Courgette Cake {with Lime & Cream Cheese Icing}

FAQs

Where does a Victoria Sponge come from?

This British classic was named after Queen Victoria in the late 1800s, thanks to her love of afternoon tea and cake. This light and airy sponge in particular!

Can I add cream?

These days lots of people do add cream to their Victoria Sponge Cakes, although it is more traditional to add only jam.

If you prefer your layers with cream in the middle along with the jam, go for it! Simply whip up some double cream (or heavy cream) and smother it in. You could also use buttercream or cream cheese frosting.

Alternatively, you could add cream or clotted cream on the side.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Victoria Sponge {Best Ever Recipe!}

Baking a classic Victoria Sponge? Follow my recipe tips and tricks to get the perfect cake for all kinds of occasions. A wonderful light and fluffy British sponge that’s packed with sweet raspberry jam.

Course Dessert

Cuisine Family Food

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 269kcal

Author Sarah Rossi

Ingredients

240 g Unsalted butter Room temperate | Plus extra for greasing
240 g Caster sugar
4 Eggs Medium, free-range
240 g Self-raising flour
175 g Raspberry jam

To finish:

15 g Caster sugar

Instructions

Grease and line the base of 2 x 7” loose based cake tins.
Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
Put the butter and sugar into a large bowl and beat together until very light and fluffy. It is ready when you notice the colour has become lighter. (Use an electric hand whisk or stand mixer if you have one.)
Scrape down the sides and bottom of the bowl so no mixture is stuck. Break in the eggs and beat very well. (It will begin to look a little split and odd at this point, but have faith.)
Now add the flour and, using a spoon, mix this in thoroughly by hand. (Don’t use the electric whisk if you have been using one.) Be sure there are no pockets of flour left in the mixture, especially at the bottom of the bowl.
Share the mixture evenly between the two prepared tins. Smooth out and bake in the middle of the oven for 20-25 minutes or until a skewer comes out clean from the centre of the cake.
Leave to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
Sandwich together with the jam and sprinkle with the caster sugar.

Notes

What you’ll need: Use an electric hand whisk or stand mixer if you have one and two 7″ heavyweight tins that have a removable base

Non-stick: Grease the tin very well with butter and use baking paper or parchment to line the base

Best results: Bake on the day you want to serve to get the absolute best and freshest cake

Even sponge: When smoothing the mixture into the tins, make a slight dip in the centre of each to allow of rate cake to rise. Trim the cake once cooked if it’s not straight, or you can hold the layers together with cocktail sticks (remove before serving)

Nutrition

The post Victoria Sponge appeared first on Taming Twins.

Piñata Mini Egg Cake

Sarah Rossi — Mon, 23 Mar 2015 21:44:34 +0000

This colourful Mini Egg Cake is a wonderful Easter celebration treat. It’s packed with surprise Cadbury’s Mini Eggs in a fun piñata style for the wow factor, and is really easy to make.

If you’re a lover of giant cakes (who isn’t?!), have a go at this exuberant Mini Egg Cake.

It has a perfect pop of sugary spring colour and a few surprises inside (where our piñata inspiration comes in), making it an ideal showstopper for Easter celebrations.

It might be a whopper BUT it’s surprisingly simple to make. Just follow the tips and tricks below.

Why you’ll love this Mini Egg Cake recipe

A larger-than-life impressive celebration cake

Fun, colourful and easy

Delicious cake with extra treats inside

How to get the Mini Eggs inside the cake

To get that hole where the surprise Mini Eggs live, which will be unveiled when you slice into the Easter Cake, you simply need to cut a small hole in the centre of the cake.

You can do this either after you have sandwiched the three bottom layers together, or one at a time before you stack them (just make sure the holes line up!)

Then fill the hole with Mini Eggs until they’re level with the top. Make sure you leave the top layer intact so this acts as a ‘lid’ for the hole.

Mini Egg Cake Ingredients

Butter – I use unsalted, room temperature butter
Caster sugar – Be sure to use caster sugar, not granulated. It melts and reacts differently as the grains are larger
Eggs – Free-range and medium or large sized is best
Self raising flour – This flour contains a raising agent so there’s no need for baking powder too
Vanilla extract – It’s important NOT to use vanilla essence instead. This is more synthetic and doesn’t taste as good
Colouring – This gives the ombre, spring-coloured effect in the frosting. Always use paste/gel colours to colour the cake and the icing (I use Sugarflair in Egg Yellow, Ruby and Grape Violet)
Piñata filling – Cadbury’s Mini Eggs

Storing

Try and ice and fill this Easter Cake the day you plan to serve it. It’s not essential but the Mini Eggs inside will get a little soft if left any later.

If there’s any leftover, keep it in an airtight container at room temperature for up to 3 days or up to a week in the fridge.

It may go a little hard in the fridge so try to serve at room temperature.

Top Tips!

When adding the colours to the cake batters and icings, do so a tiny bit at a time and add more if you need to until you get the colour you’re looking for.

I like to not quite fully mix the colours in to give a ‘speckled’ effect to both the sponge and the icing.

It’s easier to ice using a turntable, but if you don’t have one don’t worry. Just put the cake on greaseproof paper on a flat surface and use the paper to help you turn the cake. If you put the cake on a plate, it’s very hard to smooth the sides as the lip of the plate gets in the way.

It really helps to use good tins for baking. I use and recommend something like these as they are a great investment: Masterclass 7″ Deep Round Tin.

Always trim the cake tops to make them flat. Never try to stack a domed cake, it’s asking for trouble! Don’t trim and ice the cakes until they are completely cold.

The two things that will improve the look of your cakes the most are these little beauties; an angled palette knife and a cake side scraper. Honestly, they make SUCH a difference!

More Impressive Easter bakes…

Easter Ideas

Easter Chocolate Cake

Sweet Things

Chocolate Easter Bark {with Maltesers Bunnies}

Sweet Things

Chocolate Easter Nest Cornflake Cake Recipe

Easter Ideas

The BEST Creme Egg Cupcakes

FAQs

What will happen if I don’t trim my cake?

It’s important to trim the crusts off to make sure your cake is level. A cake of this size will obviously be wonky if you don’t. Don’t see it as a waste of cake (because the offcuts are still edible!)

How Do I know when my Mini Egg Cake is cooked?

Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked.

Do I need an electric mixer?

It’s not crucial but it will be so much easier to make if you have a stand mixer or handheld one, so do use it if you own one.

What kind of butter should I use?

This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Piñata Mini Egg Cake

This Piñata Mini Egg Cake recipe is so fun, colourful and easy if you want to bake an Easter celebration showstopper!

Course Dessert

Cuisine Family Food

Prep Time 25

Cook Time 25

Total Time 50

Servings People

Calories 1197kcal

Author Sarah Rossi

Ingredients

500 g Unsalted butter
500 g Caster sugar
8 Eggs Medium, free range
500 g Self-raising flour
2 tsp Vanilla extract

For the icing:

500 g Unsalted butter
750 g Icing sugar
2 tsp Vanilla extract
Sugarflair gel paste food colouring See notes
328 g Cadbury's Mini Eggs

Instructions

Preheat oven to 180℃ fan/200℃/Gas Mark 6.
Cream the butter and sugar until light and fluffy.
Beat in the eggs until well combined (don't worry if it looks a bit odd, it'll be fine in a moment).
Gently stir in the flour and vanilla. If you’re using a mixer, do this slowly or by hand.
Split the mixture into 4 bowls (about 500g in each).
Leave one plain and colour the others with a tiny tiny bit each of Egg Yellow, Ruby and Grape Violet until they are each a pastel shade.
Prepare 4 (or 2 at a time if you only have 2) 7″ tins. Oil them and line the bottom with baking parchment.
Spoon each of the mixtures into a tin and bake for about 25 minutes or until just cooked and a skewer comes out clean.
If you’ve only baked 2 of the sponges, wash them out, prepare them again and bake the remaining 2 lots of batter.
When the cakes come out of the oven, leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
Meanwhile, make the icing. Beat the butter until very light, pale and fluffy (about 5 minutes in a mixer or 10 by hand).
Beat in the icing sugar until total combined and fluffy. Stir in the vanilla.
If the icing is a little stiff, add a few drops at a time of boiling water and beat in until fluffy and ‘floppy’.
Now to colour the icing: Spoon out 2 lots, each of 200g of icing, into separate bowls. Colour these Egg Yellow, Ruby (pink) and Grape Violet (lilac) using a knife tip of gel colour.
Level the cakes and then use the remaining, uncoloured icing to sandwich the cakes. Cut out the centre core, leaving the top layer intact. Fill with Mini Eggs.
Use the coloured icing to cover the cake with an ombre, graduated colour effect.
Dollop any remaining icing on top to ‘glue’ a small mountain of Mini Eggs on.

Notes

Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened

To check it’s cooked: Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked

Levelling and decorating: Trim and ice the cakes when they completely cold

Colouring the frosting: When adding the colours, do so a tiny bit at a time and add more if you need to until you get the colour you’re looking for. I like to not quite fully mix the colours in to give a ‘speckled’ effect to both the sponge and the icing. Always use paste/gel colours to colour the cake and the icing (I use Sugarflair in Egg Yellow, Ruby and Grape Violet)

Shelf life: Try and ice and fill this Easter cake the day you plan to serve it. It’s not essential but the Mini Eggs inside will get a little soft if left any later

Nutrition

The post Piñata Mini Egg Cake appeared first on Taming Twins.

Easter Chocolate Cake

Sarah Rossi — Wed, 22 Mar 2017 11:34:16 +0000

Looking to go all out with a decadent, deliciously rich Easter dessert? Celebrate the season with this showstopper Easter Chocolate Cake. Topped with Cadbury’s Creme Eggs, Mini Eggs, Caramel Eggs, white chocolate drizzle and bunnies, it’s the ultimate homemade indulgence.

When it comes to indulging at Easter, there are cheesecakes, tray bakes, puddings and chocolate eggs, but sometimes we need good old chocolate cake don’t we?

This Easter Chocolate Cake focuses on the wow factor, because sometimes we need something a little more special.

Why you’ll love this Homemade Easter Chocolate CAke recipe

Foolproof easy-to-follow recipe (even for beginners)

Chocolatey rich indulgence

Perfect for celebrating Easter in style

Sarah’s notes

If you feel a little overwhelmed at cake making, rest assured there are plenty of tips and tricks below to make sure this Easter Chocolate Cake works, every time.

This cake as it’s super simple and great fun to make with the children.

It’s also fantastic to make after Easter to use up all of that chocolate (because what you need then is more sugar, right?!)

Easter Chocolate Cake Ingredients

Butter – I use unsalted, room temperature butter. Do not even THINK about using margarine! It tastes grim and just doesn’t behave in the same way
Caster sugar – Be sure to use caster sugar, not granulated. It melts and reacts differently as the grains are larger
Eggs – Free-range and medium or large sized is best
Cocoa – I feel that one non-negotiable to make this cake amazing is VERY good quality cocoa powder. I use Green & Blacks cocoa, which I love
Self raising flour – This flour contains a raising agent so there’s no need for baking powder too
Dark chocolate – If you’re a regular baker or treat-maker, it’s so worth buying good quality chocolate in bulk like I do. I use Callebut Chocolate from Amazon, and it works out about the same price gram-for-gram as regular chocolate. You can really tell the difference
Milk – Full fat or semi-skimmed is fine. Do not use skimmed milk as your cake will be very dry
For the icing – Butter, icing sugar and dark chocolate
To decorate – A mountain of Easter chocolate goodies! And some melted white chocolate

How to make Easter Chocolate Cake

Cream your room temperature butter with your sugar until pale, light and fluffy.
Mix in the eggs, one at a time, beating really well after each egg.
Mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light. Stir in the melted and slightly cooled chocolate and milk.
Spoon into your greased tins and smooth out. Make a bit of a dip in the middle to account for rising.
Bake as per the full recipe below.

How to make Chocolate Icing

Beat your butter until it’s pale, light and fluffy, followed by the icing sugar and the melted and cooled dark chocolate. Mix well.
If the buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing. (See the note below about splitting!)
When your cakes are completely cold, use a carving knife to level them. Top each layer with a spread of your chocolate buttercream, stack up and then smooth over the sides and top.

Easter Chocolate Cake Toppings

When the cake is iced, top it with your Easter treats, using a little of the melted white chocolate to stick them on if needed. Then drizzle the white chocolate all over!

Storing

Keep this in an airtight container at room temperature for up to 3 days or up to a week in the fridge. It may go a little hard in the fridge so try to serve at room temperature.

Top TipS!

It really helps to use good tins for baking. I use and recommend something like these as they are a great investment: Masterclass 7″ Deep Round Tin.

As always, don’t trim and ice the cakes until they are completely cold.

The two things that will improve the look of your cakes the most are these little beauties; an angled palette knife and a cake side scraper. Honestly, they make SUCH a difference!

This icing can be a bit temperamental as it is so fudgy. If it looks like it has split a bit DON’T PANIC! Just continue and put it onto the cake. As soon as it goes harder it will come back to a lovely consistency.

More easy Easter chocolate desserts…

Easter Ideas

Mini Egg CHOCOLATE Pudding {Slow Cooker Recipe}

Sweet Things

Chocolate Easter Nest Cornflake Cake Recipe

Desserts

Hot Cross Bun Bread and Butter Pudding

Cheesecakes

Creme Egg Cheesecake {No Bake Recipe}

FAQs

What will happen if I don’t trim the cake?

It’s important to trim the crust off to make sure it’s level. A cake of this size will obviously be wonky if you don’t. Don’t see it as a waste of cake (because the offcuts are still edible!)

CaN I freeze the cake?

Yes, you can either freeze it as one whole finished cake (although this will take up a lot of room and you’d have to be very careful with it) OR you can freeze the sponge and ice it when it’s defrosted again.

If you’d like to freeze leftovers, simply slice and wrap them individually in greaseproof paper and another layer.

How do I know for certain my Easter Cake is cooked?

Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked.

Do I need an electric mixer?

It’s not crucial but it will be so much easier to make if you have a stand mixer or a handheld one, so do use it if you own one.

What kind of butter should I use?

This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easter Chocolate Cake

Celebrate in style with this homemade Easter Chocolate Cake! It’s rich, indulgent and impressive, but SO easy to make.

Course Dessert

Cuisine Family Food

Prep Time 15

Cook Time 25

Total Time 30

Servings

Calories 956kcal

Author Sarah Rossi

Ingredients

350 g Unsalted butter Room temperature
350 g Caster sugar
6 Eggs Medium, free range
40 g Cocoa See notes
270 g Self raising flour
90 g Melted dark chocolate
4 tbsp Milk Full fat or semi-skimmed

For the icing:

300 g Unsalted butter
600 g Icing sugar
150 g Dark chocolate

To decorate (optional):

A mountain of Easter chocolate goodies!
50 g White chocolate Melted

Instructions

Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
Next, mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
After this, mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and milk.
Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
Meanwhile, make your icing. Beat your butter until it’s pale, light and fluffy.
Beat in your icing sugar and then add the melted and cooled dark chocolate. Mix well.
If the buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing. (See notes below about splitting.)
When your cakes are completely cold, use a carving knife to level them by trimming the top crust off.
Top each layer with a spread of your chocolate buttercream, stack up and then smooth over the sides and top.
Top with your Easter treats, using a little of the melted white chocolate to stick them on if needed. Then drizzle the white chocolate all over!

Notes

Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened

Cocoa: I feel that one non-negotiable to make this cake amazing is VERY good quality cocoa powder. I use Green & Blacks cocoa, which I love

To check it’s cooked: Push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked

Levelling and decorating: Trim and ice the cakes when they completely cold

Splitting: This icing can be a bit temperamental as it is so fudgy. If it looks like it has split a bit DON’T PANIC! Just continue and put it onto the cake. As soon as it goes harder it will come back to a lovely consistency

Nutrition

The post Easter Chocolate Cake appeared first on Taming Twins.