• Cake
  • 350g butter, at room temperature
  • 350g caster sugar
  • 3 tsp vanilla
  • 6 eggs
  • 350g self raising flour
  • pinch of salt
  • 50g cocoa powder
  • 4 tbs milk


  1. Preheat the oven to 350 F/180 C and line 3 eight inch pans with parchment paper (or grease and flour). In the bowl of an electric mixer beat the butter for several minutes until creamy.
  2. Add in the sugar, then the vanilla and then the eggs one at a time, scraping down the sides of the bowl if necessary.
  3. Sift in the flour and salt and fold by hand to combine. Put half the batter in a separate bowl and sift in the cocoa powder and two tablespoons of the milk. Stir in 2 tablespoons of milk in the vanilla batter.
  4. Put the two batters into separate piping bags. Pipe a ring of chocolate around the outside of two of the tins, then pipe a ring of vanilla. Keep alternating until the pans are full. In the third pan start with the vanilla first.
  5. Bake for 22-25 minutes (12-15 minutes for a small cake). Run a knife around the edge of the cakes and invert onto a cooling rack.
  6. Once the cakes are cool frost with your desired frosting. For layering action see this post.

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