A classic combo of chocolate and vanilla sponge, layered on top of each other to create beautiful swirly stripes. An amazing celebration cake.
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Serves
10
Plain Flour
Soft Unsalted Butter
Eggs
Caster Sugar
Baking Powder
Fine Salt
Vanilla Extract
Whole Milk
Cocoa Powder
FOR THE BUTTERCREAM:
Soft Unsalted Butter
Icing Sugar
Vanilla Extract
Double Cream
Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
Serves
10
Plain Flour
Soft Unsalted Butter
Eggs
Caster Sugar
Baking Powder
Fine Salt
Vanilla Extract
Whole Milk
Cocoa Powder
FOR THE BUTTERCREAM:
Soft Unsalted Butter
Icing Sugar
Vanilla Extract
Double Cream
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
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Step 1.
Preheat the oven to 180˚C fan assisted/gas mark 6. Grease and line two 20cm cake tins.
Step 2.
Use an electric whisk to beat the butter and sugar together until light and fluffy – approximately 4 mins. Add the eggs and beat slowly at first on a low setting, then on medium, until just evenly incorporated, scraping down the bowl after each stage. Remove half the batter to another mixing bowl (we’ll call them batter bowl #1 and #2) and set aside.
Step 3.
In another bowl, sift in ½ the flour and whisk it together with ½ the baking powder and salt. Add ½ of this flour mix to batter bowl #1 and beat on medium speed until incorporated. Add the vanilla and ½ the milk, then the rest of the flour mix. This is your vanilla batter. Set aside.
Step 4.
In the same flour mix bowl, sift in the remaining flour, baking powder and salt with the cocoa powder and whisk together. Add ½ of this flour mix to batter bowl #2, then the remaining milk, then the rest of the flour mix, making sure you scrape down the bowl with each addition and be careful not to over-beat. This is your chocolate batter.
Step 5.
To make the zebra stripes, spoon about 3 tbsp of the vanilla batter into the centre of each of your prepared cake tins. Then add 3 tbsp of the chocolate batter into the centre of that. The vanilla batter will spread out. Continue alternating the batters, adding to the centre each time. Once you are done, don’t be tempted to level the top or merge the layers in any way!
Step 6.
Bake for approximately 25–30 mins, or until a cocktail stick inserted into the centre comes out clean (or just with a few crumbs, and no liquid). Remove from the oven and leave to cool in the tins for 10 mins before turning out on to a wire rack to cool completely.
Step 7.
Meanwhile, make the buttercream. Use an electric whisk to beat the butter alone for 4–5 mins on high speed. Sift in the icing sugar and add the vanilla and cream then beat on a low speed to bring it together. Beat on high for another 2–3 mins.
Step 8.
Spread buttercream over one layer and pop the other one on top, sandwiching them together. Spread more buttercream over the top and around the sides. Use any extra buttercream and a piping nozzle to decorate the cake, if you like.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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