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Super-easy birthday cake

Birthday cake served with candles

Super-easy birthday cake

Name: Super-easy birthday cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 225g butter at room temperature; 225g golden caster sugar; 4 large eggs; 225g self-raising flour; 3 tbsp whole milk; 1 tsp vanilla extract; 2 tbsp cocoa powder; 150g butter very soft; 300g icing sugar sifted; pink food colouring

Lulu Grimes

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Serves 8

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4 out of 5.27 ratingsRate

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Children love colour, so what could be better than a birthday cake with two different coloured sponges made from one mixture and a colourful icing?

Freezable (un-iced)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g butter

at room temperature
225g golden caster sugar
4 large eggs
225g self-raising flour
3 tbsp whole milk
1 tsp vanilla extract
2 tbsp cocoa powder

For the pink icing

150g butter

very soft
300g icing sugar

sifted
pink food colouring

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Nutrition: Per serving

kcal448
fat28g
saturates17g
carbs45g
sugars44g
fibre0g
protein4g
salt0.7g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter two 18cm loose-based cake tins and line the bases with baking parchment. Beat the butter and sugar in a mixer or by hand, then add the eggs, one at a time, mixing well after each. Fold in the flour, milk and vanilla extract until the mixture is smooth.
step 2

Divide the mixture between two bowls. Sift the cocoa powder into one of the bowls. Scrape the vanilla batter into one tin and the chocolate batter into the other and level the tops. Bake for 20-25 mins or until a skewer comes out clean. Cool for 5 mins, then transfer to a wire rack and cool completely.
step 3

To make the icing, beat the butter and add the icing sugar a little at a time, beating each lot in until you have a smooth, creamy icing. Add a little pink colour and beat it in (add more if you want a stronger colour). Sandwich the two cakes together with icing and spread the rest on top using a palette knife. Will keep in an airtight container for three days.

Recipe from Good Food magazine, April 2018

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A star rating of 4 out of 5.27 ratings

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