Chocolate Sponge Birthday Cake

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March 14, 2015 by dgarnett2013

Chocolate Sponge Birthday Cake: Cressida Bell’s Cake Designs. Recipe by Rose Prince.

rose'sbday5 rosesbdaycake1

Makes 2 x 25cm cakes, to sandwich with buttercream before decoration.

  • 450g unsalted butter, softened
  • 450g caster sugar
  • 8 medium eggs
  • 350g self-raising flour, sifted
  • 100g cocoa powder, sifted
  • ½ tsp fine sea salt
  • 2 tsp vanilla extract
  • 200ml whole milk


For the buttercream:

  • Enough for the middle of the cake and a single layer on the top.
  • 200g unsalted butter, softened
  • 200g icing sugar, sifted
  • 60g cocoa powder
  • 1 egg yolk


Preheat the oven to 170℃ and butter the tins.

Place the butter and sugar in a stand mixer and beat until pale coloured and increased in volume.

Add all the remaining ingredients at once, sifting in the flour with the baking powder.

Beat the cake mixture for about 3 minutes until it turns lighter in colour and appears more voluminous.

Divide the mixture between 2 cake tins and smooth the surface with a knife and bake for 35 – 45 minutes until a skewer inserted in the centre comes out clean. It is important to check that this cake is properly cooked or it will fall after baking. Have a listen to the cake. If you can hear a sizzling sound, it needs further cooking; if not, it is cooked through.

You can also use this mixture to make cup cakes.

For the buttercream: 

Put the butter and icing sugar in a large mixing bowl and beat until the volume increases and the mixture is paler in colour.

Add the egg yolk and beat for a further 2 minutes for a lighter and airier buttercream.

Spread onto the cake with a palette knife.

The buttercream can be stored in the fridge for up to 3 days, but allow to soften at room temperature before using.

Made for Rose’s 5th birthday.

rose'sbday4 rose'sbday3


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