Apparently it’s Cake Week! To celebrate the week-long period dedicated to the spongy delights, we’ve rounded up three tiered cake recipes that would guarantee you’d secure a cheeky wink and handshake from Paul Hollywood himself if you were entering them on the Great British Bake Off.
We have chosen three easy layered cakes which you can whip up at home, from a decadent chocolate fudge cake to a moreish Victoria sandwich.
Coffee, Caramel & Pecan Cake
Made using only 10 ingredients, this coffee cake is sandwiched between a creamy smooth coffee buttercream and caramel, before being topped off with crunchy pecans.
- 370g unsalted butter, softened, split into 250g and 120g
- 400g caster sugar split into 250g and 150g
- 4 eggs
- 250g self-raising flour
- 1 tsp baking powder
- 3 fresh espressos (120ml) or 1 tbsp + 1 tsp instant coffee dissolved in 5 tbsp of boiling water
- 150g pecans, roughly chopped + extra for decorating
- 150ml double cream
- 1 tsp salt
- 500g icing sugar
- Preheat your oven to 160°C (fan) and line your cake tins with baking parchment.
- To make the sponge, cream together 250g of the butter and 250g of the caster sugar then add the eggs and mix until combined.
- Add in the flour and baking powder, followed by two of the espressos, and mix until no lumps remain.
- Gently stir in the roughly chopped pecans and divide the batter evenly between the two or three cake tins, depending on how many you’re using. Use the back of the wooden spoon to level.
- Bake the sponges for 20-25 minutes until golden and springy to touch and allow to cool completely. If they aren’t springy, put back into the oven and check again after 5 minutes.
- Whilst the sponges are cooling, make your caramel by heating the remaining 150g of caster sugar and water together in a saucepan over a medium-high heat until boiling, without stirring – the sugar will naturally dissolve. Try not to agitate the caramel as it cooks and only swirl if necessary, do not stir with a spoon.
- Once the caramel has become amber in colour (around 5 minutes) and the bubbles are small, pour in the double cream, stirring continuously with a wooden spoon as you do so. It will bubble up and create a lot of steam, so be cautious. Once combined, stir in the salt and transfer the caramel to a bowl to cool.
- Once the caramel is cool, rinse the mixing bowl and spoon to make your buttercream. Combine the remaining 120g butter, icing sugar, final espresso in the bowl and cream together until smooth.
- Save 60g caramel for the drip, then assemble your cake by sandwiching each layer with the buttercream and a spoonful of caramel spread on top before lightly coating the top and sides with the remaining buttercream to achieve a naked cake effect, scraping off any excess with the knife. If your remaining caramel has thickened up, pop it in the microwave for 30 seconds before pouring on top of the cake and teasing down the sides to create drips using the tip of your knife.
- Sprinkle some roughly chopped and whole pecans around the top edge and serve.
Recipe courtesy of Fab Flour | www.fabflour.co.uk
Chocolate Fudge Cake
This super gooey and squidgy cake is guaranteed to be a crowd pleaser and is super easy to to make. It’s super rich but a slither of this is guaranteed to keep your sweet tooth at bay.
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 150g soft light brown sugar
- 50g cocoa powder
- 2 eggs
- 150ml/g sunflower oil
- 150ml/g milk
- 300g dark or milk chocolate
- 150ml/g double cream (cold)
- Preheat the oven to 160°C.
- In the mixing bowl, combine the flour, bicarbonate, sugar and cocoa powder.
- Add in the eggs, oil and milk and whisk everything together until no lumps remain.
- Divide the batter into the two cake tins and bake for 20-25 minutes until springy in the centre. Allow to cool completely before icing.
- Whilst the sponges are cooling, melt the chosen chocolate for the icing in the microwave (in 30 second increments and stirring to prevent burning). Once it is melted completely, pour in the cold double cream and combine until glossy and smooth.
- Sandwich the two sponges with the icing before covering the top and sides. Decorate as you wish.
Recipe courtesy of Fab Flour | www.fabflour.co.uk
Victoria Sandwich Cake
Use this easy to follow recipe to create the best classic sponge cake. Get creative and fill with different jams or curds and decorate with fruit and icing sugar.
- 225g Unsalted Butter (softened)
- 225g Caster Sugar
- 1 tsp Vanilla Extract
- 4 Eggs
- 225g Carr’s Self Raising Flour
For the filling
- 1 punnet of Raspberries
- 175ml Double Cream (lightly whipped)
- Icing Sugar (for dusting)
- Lightly grease 2 loose-bottomed 20cm/8″ sandwich tins and line the bases with a double layer of non-stick baking parchment.
- Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
- Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
- Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
- Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
- Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
- Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
- Remove from the tins and allow to cool.
- Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!
Recipe courtesy of Carr’s Flour | www.shop.carrsflour.co.uk