Triple-Layer Chocolate & Vanilla Celebration Cake

Name: Triple-Layer Chocolate & Vanilla Celebration Cake
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 15
Ingredients: 225 ml vegetable oil plus extra for the tins; 300 g plain flour; 100 g cocoa powder; 2 tsp baking powder; 1.5 tsp bicarbonate of soda; 400 g light brown soft sugar; 300 ml milk; 2 tsp white wine vinegar; 100 ml strong coffee or espresso, cooled; 2 tsp Vanilla extract or paste; 3 pcs Medium eggs; 400 g butter at room temperature; 800 g icing sugar; 3 drops food colouring pastes; 1 handful edible flowers pastel sugared almonds or chocolate eggs

This stunning triple-layer cake features moist chocolate sponges infused with a hint of coffee, topped with vibrant, multi-colored vanilla buttercream. Perfect for birthdays or special occasions, it's as beautiful to look at as it is delicious to eat.

Servings15 Portions

Prep Time35 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

vegetable oil plus extra for the tins
225 ml
plain flour
300 g
cocoa powder
100 g
baking powder
2 tsp
bicarbonate of soda
1.5 tsp
light brown soft sugar
400 g
milk
300 ml
white wine vinegar
2 tsp
strong coffee or espresso, cooled
100 ml
Vanilla extract or paste
2 tsp
Medium eggs
3 pcs
butter at room temperature
400 g
icing sugar
800 g
food colouring pastes
3 drops
edible flowers pastel sugared almonds or chocolate eggs
1 handful

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Lightly grease three 20cm cake tins with oil and line the bases with baking parchment. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, and sugar with a pinch of salt. Shake the bowl to bring any sugar lumps to the surface and break them up with your fingertips.

In a large jug, whisk together the vegetable oil, milk, vinegar, cooled coffee, vanilla, and eggs until well combined. Pour the wet ingredients into the dry mixture and whisk until smooth, ensuring no flour pockets remain at the bottom. The batter will be quite thin and runny.

Divide the batter evenly between the three prepared tins. Bake on the middle shelf for 25 minutes, then swap the tins around and bake for an additional 5 minutes. Test with a skewer; if it comes out clean, the cakes are done. Let them cool in the tins for 30 minutes before transferring to a wire rack to cool completely.

To make the buttercream, beat the softened butter with an electric whisk or stand mixer for several minutes until very pale and creamy. Add half of the icing sugar and beat again. Incorporate the remaining icing sugar, vanilla, and 4 tablespoons of milk. Whisk until fluffy, adding a splash more milk if the consistency is too stiff. Divide the frosting into three separate bowls.