Nothing beats a good-old retro style cake to end a meal, celebrate a special occasion or simply enjoy as a scrumptious treat.
Ingredients
- 250g butter, softened
- 1 cup (215g) caster sugar
- 1 teaspoon vanilla extract
- 3 eggs, at room temperature
- 2 cups (300g) self-raising flour
- 1/2 cup (125g) sour cream
- 2 tablespoons cocoa powder
- 2 tablespoons milk
- 2-3 drops pink liquid food colouring
- 1/2 cup (160g) raspberry jam
- Icing flowers, to decorate
Buttercream frosting
- 250g butter, chopped and softened
- 3 cups (450g) icing sugar mixture, sifted
- 1/3 cup (80ml) milk
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder, sifted
- 2 drops pink liquid food colouring
Method
- Step 1Preheat oven to 180°C. Grease and line the base of three shallow 20cm round cake pans.
- Step 2Use an electric mixer to beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Add flour and stir to combine. Add sour cream and stir to combine.
- Step 3Divide mixture into 3 even portions. Spoon 1 portion into a prepared pan and smooth the surface. Divide remaining portions into 2 bowls. Add the cocoa powder and milk to 1 portion and stir to combine. Spoon into a prepared pan and smooth the surface. Add the pink colouring to the remaining portion and stir to combine. Spoon into the remaining pan and smooth the surface.
- Step 4Bake cakes in preheated oven, swapping pans halfway through cooking, for 20-25 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and cool in pan for 5 minutes before turning onto a wire rack to cool completely.
- Step 5To make frosting, use an electric mixer to beat butter until very pale. Add icing sugar and milk in batches, beating well after each addition. Add vanilla and stir to combine. Divide icing into 3 portions. Add cocoa to 1 portion and stir to combine. Add colouring to another portion and stir to combine.
- Step 6Place the vanilla cake on a platter. Spread chocolate icing and half the jam evenly over top. Top with the pink cake and spread with vanilla icing and remaining jam. Top with the chocolate cake. Spread the pink icing over the top of the cake. Decorate with icing flowers. Serve or store in an airtight container for up to two days.
- High protein
- Vegetarian
Nutrition
3031 kj
Energy
40g
Fat Total
25g
Saturated Fat
2g
Fibre
6g
Protein
163mg
Cholesterol
462.46mg
Sodium
66g
Carbs (sugar)
84g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook:
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