CHOCOLATE & VANILLA SPONGE CAKE A Chocolate and Vanilla Sponge, heavenly
British Estimated Prep 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 tins3. Cream the butter and sugar together until light and fluffy4. Beat in the eggs one at a time, mixing well after each addition5. Sift the flour and cocoa powder together, then fold into the butter mixture6. Add the milk and mix until smooth7. 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 clean8. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely9. For the Vanilla Layer:10. Preheat your oven to 180°C (350°F) and grease one 8-inch round cake tin11. Cream the butter and sugar together until light and fluffy12. Beat in the eggs one at a time, mixing well after each addition13. Sift the flour and fold into the butter mixture14. Add the milk and vanilla extract, mixing until smooth15. Pour the batter into the prepared tin and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean16. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely17. For the Chocolate Frosting:18. Beat the butter until creamy19. Gradually add the icing sugar and cocoa powder, beating until smooth20. Add the milk a little at a time until you reach a spreadable consistency21. Place one chocolate layer on a serving plate and spread a layer of chocolate frosting on top22. Place the vanilla layer on top of the frosted chocolate layer and spread another layer of frosting23. Top with the second chocolate layer24. Use the remaining frosting to cover the top and sides of the cake
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