CHOCOLATE & VANILLA SPONGE CAKE
A Chocolate and Vanilla Sponge, heavenly
Preparation Time: 20 minutes
Ingredients
- For the Chocolate Layers:
- 190g unsalted butter, softened
- 190g caster sugar
- 3 large eggs
- 145g self-raising flour
- 45g cocoa powder
- 2 tbsp milk
- For the Vanilla Layer:
- 190g unsalted butter, softened
- 190g caster sugar
- 3 large eggs
- 190g self-raising flour
- 2 tbsp milk
- 1 tsp vanilla extract
- For the Chocolate Frosting:
- 200g unsalted butter, softened
- 400g icing sugar
- 50g cocoa powder
- 2-3 tbsp milk
- 1. For the Chocolate Layers:
- 2. Preheat your oven to 180°C (350°F) and grease two 8-inch round cake tins
- 3. Cream the butter and sugar together until light and fluffy
- 4. Beat in the eggs one at a time, mixing well after each addition
- 5. Sift the flour and cocoa powder together, then fold into the butter mixture
- 6. Add the milk and mix until smooth
- 7. Divide the batter evenly between the two prepared tins and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean
- 8. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely
- 9. For the Vanilla Layer:
- 10. Preheat your oven to 180°C (350°F) and grease one 8-inch round cake tin
- 11. Cream the butter and sugar together until light and fluffy
- 12. Beat in the eggs one at a time, mixing well after each addition
- 13. Sift the flour and fold into the butter mixture
- 14. Add the milk and vanilla extract, mixing until smooth
- 15. Pour the batter into the prepared tin and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean
- 16. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely
- 17. For the Chocolate Frosting:
- 18. Beat the butter until creamy
- 19. Gradually add the icing sugar and cocoa powder, beating until smooth
- 20. Add the milk a little at a time until you reach a spreadable consistency
- 21. Place one chocolate layer on a serving plate and spread a layer of chocolate frosting on top
- 22. Place the vanilla layer on top of the frosted chocolate layer and spread another layer of frosting
- 23. Top with the second chocolate layer
- 24. Use the remaining frosting to cover the top and sides of the cake
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