This is one of my all-time favorite baking recipes for a fun-looking special occasion cake, I tend to make this one for birthdays or events where the cake is a big part of it, as it’s super filling it’s great to cut up into little bits a share round a crowd
Just follow these few simple steps below, and voila! you have yourself a pretty party cake! I have made it with chocolate sprinkles this time but you can change it up as you like by adding classic colored sprinkles, little red hearts (great for valentines day or a romantic occasion ) and I also tried it with the little gold and silver shiny decorative balls that you can get in the pots and it works just as good!
Firstly preheat your oven to 160° for fan-assisted ovens or 180° for non-fan assisted, line two tins with butter and greaseproof paper (I used two 21cm tins but you can split the batter into four tins for a more layered look or use bigger or smaller tins depending on your preference, just keep in mind that the cooking time will be a little different in each scenario). Once your tins are prepared and the oven is on you’re ready to start on your batter.
For this step you will need:
300g of brown sugar – 450g of unsalted softened margarine – 3 tsp vanilla extract – 8 medium eggs –
Combine together all the ingredients except the eggs in a large bowl with an electric whisk or by hand if you don’t have one available, if you are like me and have pathetic arms using an electric whisk just saves you the struggle! Keep mixing until you start to get a fluffy texture.
Add the eggs in one by one, mixing well in between each egg (when combining the eggs the batter can often start to split and curdle if you see this happening just add in a tablespoon of flour at a time) mix until you have a creamy and light texture to the batter.
Next, you will need:
450g white flour – 1 tbsp of salt – 1 tbsp baking powder – 4 tbsp of milk
In the same bowl, slowly sift in 450g of flour to avoid any lumps forming (if you used flour previously to break the egg up you will want to use a little less), pour in your salt and baking powder, and gently fold together into the batter using a wooden spatula or spoon. Once the majority of the flour has been incorporated into the batter, take an electric whisk and mix together until creamy and smooth.
Add in the milk one tablespoon at a time to help loosen up the batter to a pourable consistency.
For the final steps you will need:
– a bag of chocolate sprinkles or topping of choice – 275g non salted butter – 600g icing sugar – a few drops of food coloring –
Once happy with the consistency of your batter, add in your sprinkles, sometimes I use a whole bag/pot and sometimes I use less, it just depends on how many sprinkles you want in there really, when using chocolate sprinkles you can really taste them like chocolate chunks almost so I like to put the whole bag in there (the bag has 250g). I have also to chosen to throw in some cute caramel stars for extra bedazzle! Mix it well before dividing between your tins. (I always like to sprinkle a few more chocolate sprinkles on the top of of the sponges for an extra fun looking finish)
And now to get them in the oven!
Bake sponges for around 25 mins until you see the sponge springs back at you when you press it down. bake them evenly by turning them halfway between baking time (I prefer to put mine in individually to ensure they bake properly but if you know your oven and it’s good enough then they will be fine baking together)
While you wait for your cakes to get cooking you can make the buttercream!
Combine together the softened butter, icing sugar, and a few drops of food coloring of your choice, and mix it well preferably with an electric whisk, until you have a nice smooth and firm buttercream. If the room isn’t too warm you can leave it out on the side until needed, but if you are working in a hot area you will want to put it in the fridge until use or it will get too runny.
When your sponges are ready, bring them out of the oven and leave to cool down before icing.
And all that’s left to do is put it together! Spread half the buttercream on the first sponge, layer the second sponge on top and cover with the remaining buttercream. I add a few sprinkles on top too but you can get as creative (or not) as you want here really!
Let me know how your cake went in the comment selection below, or if you have any awesome cake recipes for me to try please let me know as I am always looking for new things to try and write about!
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