There’s no better way to kick off a new week than with a totally DELICIOUS, dreamy cake! You’ll be looking forward to baking this beauty I guarantee. I baked this on the weekend for my own birthday (yes, I do make my own birthday cake, but because I love it, not because I have to!)
Chocolatey, caramelly goodness
The cake is a vanilla sponge recipe, the “buttercream” is actually whipped coconut cream, and for an extra touch, I added salted caramel sauce! The added bonus? The entire cake is dairy-free, to accommodate my lactose-intolerance. The plus side to this cake is also that we could have it for dessert after a meat meal!
- To prep in advance, put 2 cans good quality Coconut Milk in the fridge overnight (I used Waitrose own, when I tried Tescos own, it did not yield the same result, do not use!)
- Make the coconut cream first – on day of cake baking (or before) open tin of coconut milk, and you’ll see that the “fat” has rise to the top.
- Scoop this into a mixing bowl, and discard (or drink!) the coconut water underneath
- Using a hand or stand mixer, whip the coconut cream with some cocoa powder, icing sugar and vanilla (to your taste) You could also add in coffee extract for a mocha buttercream!
- Refrigerate until you’re ready the ice the cake
For the cake I made my standard Lily Vanilli plain victoria sponge cake.
I drizzled caramel sauce in between the layers and also over the top of the cake.
Caramel Sauce Recipe:
- 75 grams margarine (or butter if you’re not dairy free!)
- 50 grams soft light brown sugar
- 50 grams caster sugar
- 50 grams golden syrup
- 125 ml oat or soya cream (or double cream if you’re not dairy free!)
- 1 teaspoon fleur de sel
- Melt marg, sugars and golden syrup in a pan over low heat
- Let boil away for 4 mins, stirring occasionally
- Add in cream and salt to taste and mix well
- Leave to cool
To assemble the cake, let the super-soft sponge cool completely. Sandwich the layers with the cocoa buttercream. Stir in some caramel if it.s too hard. Drizzle caramel over tip of buttercream and put on another layer. Put some more buttercream on top and drizzle with yet more sauce! Decorate however you like, I like the sprinkle effect!
Slice, serve, enjoy!
When your little brother turns 21… you have to make him something yummy right?! Even when he doesn’t want a party and only wants a family BBQ you of course have to make the best chocolate cake ever. So that’s how this fudgy, soft chocolate oreo cake came to exist.
Chocolate Oreo Cake
To make it dairy free, I created a ganache of dark chocolate with my new favourite dairy substitute: Oat Cream! It has the added bonus of some super lovely packaging:
Chocolate cake, ganache and oreos. Perfect combination. So happy (belated) 21st birthday to my little bro (even though you’re way taller than me!)
I realise that it has been an absolute AGE since I have posted a new recipe for you guys, and i’m so sorry!
The reason: I’m on a healthy kick so its out with the junk and in with the greens… But I do have a DESPICABLE post for you today… a Minion birthday cake! If you’re familiar with the amazing animated film Despicable Me, you’ll know that these little characters are the best bit about film.
So here you go…. and dont forget to say BANANA as you take a bite!
It’s a pretty good likeness I think!
I made this cake entirely out of buttercream as the birthday boy and I both have a dislike of fondant. And it cuts so well…
Luckily the birthday boy loved it…. I hope you do too!
A summery update on the usual pineapple upside down cake, this cake was made dairy and gluten free for a special person’s birthday, although of course it works just as well with butter and plain flour! I underestimated the amount of fruit i’d need as well, so i’ve updated the recipe accordingly!
Upside down goodness
- For the topping:
- 100g softened butter
- 100g light soft brown sugar
- 2 punnets fresh raspberries
- For the cake:
- 150g softened butter (or margarine for dairy free)
- 150g golden caster sugar
- 150g plain flour (if using gluten free, please add 1 tsp xanthan gum)
- 1.5 tsp baking powder
- Squirt of golden syrup
- 1 tsp vanilla bean paste
- 3 eggs
- Heat oven to 160oC. Grease and line tin with parchment paper.
- For the topping, beat the butter and sugar together until creamy. Spread over the base of the tin and up the sides.
- Scatter raspberries on top.
- Sift in flour, xanthan gum if using and baking powder, and add in rest of cake ingredients.
- Mix together by hand or electric whisk until all ingredients are combined.
- Spoon the mixture on top of the raspberries and smooth out so it’s level.
- Bake for approx 45 mins. Leave to stand for 5-10 mins, turn out onto plate and serve!
Recipe adapted from BBC Good Food
Perfect for a spring or summer afternoon tea party!
Death by Chocolate
This cake is a chocoholic’s dream… the ultimate cake for any chocolate lover! It’s a dense but moist chocolate cake, sandwiched together by not one by TWO different buttercreams, decorated with chocolate and drizzled with home-made salted caramel sauce. Drooling yet?!
All the chocolate!
As you can see, Mr Cadbury made a bit of an appearance here….! This cake is so rich that one slice is enough, and must be accompanied by a hot drink!
I adapted a Telegraph recipe for the cake, and made my own chocolate and Speculoos buttercream, as well as salted caramel sauce to accompany the cake.
Ingredients for the cake:
- 450g unsalted butter, softened
- 450g caster sugar
- 6 large eggs
- 350g self-raising flour
- 100g cocoa powder
- 3 tsp baking powder
- 2 tsp vanilla extract
- 200ml milk
- Sift flour,cocoa powder and baking powder together in a mixing bowl and add in caster sugar and butter at room temperature
- Mix using a stand or hand mixer until the mixture resembles breadcrumbs
- Add in eggs one at a time, using the mixer on slow speed to incorporate
- Add the vanilla to the milk and do the same, adding bit by bit until all combined
- Pour the mixture into 2 separate tins (you can use 2 8 inch cake tins here)
- Bake on 180oC for 35-45 mins approx, until cooked though (you can test this by inserting a skewer, you want it to come out clean, or with only a few crumbs)
- Cool the cakes, and make your buttercreams and salted caramel
I used Nigella’s recipe for salted caramel sauce.
I made a speculoos buttercream by whipping together about 400g sifted icing sugar with 50g butter, and spooning in the speculoos spread until it reaches a thick creamy consistency. You can but the spread here. I used this buttercream to sandwich the cake together.
To top the cake I made a chocolate buttercream:
- 450g icing sugar
- 65g cocoa powder
- 230g butter
- 2tbs milk
- 2tbs cream
- Sift together icing sugar and coca powder
- Add in butter and whisk well
- Pour in milk and cream, adding more if needed, and whisk until it reaches a buttercream consistency
- Feel free to add in more milk/cream if needed
- This will make more than you need!
When the cakes were cooled I sliced the tops off to level them, and used the speculoos buttercream in the middle and topped with chocolate buttercream. I decorated the top of the cake using mini Cadbury chocolate bars, and drizzled the caramel sauce around the edges to keep it moist. This was a truly decadent cake, made for a birthday.
As you can see, birthday boy and the whole family (including me!) enjoyed it!
Sometimes, there’s nothing better than a slice of victoria sponge… especially when you pimp it up with fresh berries and homemade berry coulis!
Don’t drool on the screen now!
I’ve been using Lily Vanilli’s recipe again, but this is so easy to make yourself… just use any old sponge recipe, it could even be a box mix (but shhh don’t tell anyone!)
To assemble make buttercream by whisking butter and icing sugar together. I made a coulis instead of a jam, which again was very easy! It’s made by boiling together 50g caster sugar with 50ml water and 200g any fruit (I used raspberry and blackberries) Simmer for 15 mins then take off the heat and blend well. Sieve to remove seeds.
Drizzle the coulis in the middle of the cake as well as on top. Add berries to the middle and top of the cake for a delicious slice bursting with berry goodness!
Soft and delicious!
This is the perfect weekend bake! What are you baking this week?
Hi Cake Snobs! Have you missed me? Yes I know sorry I’ve been away for ages. But I will make it up to you. Promise! How? With this:
Kit Kat Birthday Cake
Why yes, that is a victoria sponge cake, sandwich together with raspberry jam and buttercream, covered in white chocolate buttercream, studded with maltesers and peanut m&m’s, finished with a border of kit kats. Phew! Even saying that makes my mouth water! Let’s take another look…
From the top
I made it for the boyfriend’s birthday, and I think he really liked it…
Just for me!
In fact everyone couldn’t wait to gobble it down!
Lets just take one more look shall we?
So – I made this cake using the victoria sponge recipe from Lily Vanilli’s book Sweet Tooth – a great recipe!
I used raspberry jam and standard buttercream to make the filling. I then coated it in a batch of white chocolate buttercream:
- 220g unsalted butter
- 500g icing sugar
- 300g white chocolate
- 2 tablespoon milk
- Whisk the butter and icing sugar together until smooth
- Melt the white chocolate, and when cool, add to the buttercream
- If mixture is too stiff, add in amount of milk (I used skimmed) until it softens
I did a crumb coating first, leaving the cake in the freezer for 10 mins before applying a second coat of buttercream.
I then lined the outside with 2 finger kit kats (warning – buy 3 packets or you will run out and have to find a supermarket that is open at midnight!)
Then i decorated the top and used a ribbon to finish. And voila! The birthday cake is ready! The whole thing took me an evening to make, about 4-5 hours including cake cooling time!
I suggest you make this for your next party, it was a huge crowd pleaser and it was gone within the day!
You know those little chocolate krispy cakes of goodness that you used to much when you were little? Made with dark chocolate when you were told to be healthy, and milk or white as a treat?
Yeah… addictive RIGHT?! Also one of the easiest things to make when you need a quick chocolate fix!
I’ve made 2 of these beauties recently, one a classic milk chocolate with white chocolate drizzled on top:
Classic milk chocolate
So scrummy and brought me straight back to my childhood! I also made a second batch which was slightly more gourmet: White chocolate and peanut butter with salted caramel topping…
These were totally addictive and went down extremely well. All I did was add a dollop of natural peanut butter to melted white chocolate and mixed well, then poured some of my homemade caramel sauce (recipe here) on top and put in the fridge to set. I will definitely be making these again when I need a quick choccy fix!
Tell me, do you still make rice krispy cakes as a guilty pleasure?!