Cake recipes Archives

Cake recipes

Chocolate hot-milk sponge fairy cakes

12 minutes

Birthday cake

Chocolate cake with caramel and almond brittle

50 minutes

Cake recipes

Coconut-and-date caramel bar cake

50 minutes

Asian recipes

Strawberry-and-cream yoghurt cake

30 minutes

Birthday cake

Easy naked chocolate cake

30 minutes

Easy naked chocolate cake

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

410 g cake flour
600 g sugar
150 g cocoa
2 t baking powder
1 t salt
4 free-range eggs
1 cup canola oil
1 cup coconut oil
3 cups buttermilk
4 t vanilla extract
spun sugar and Easter eggs, to decorate

For the frosting:

3 x 250 g tubs cream cheese, at room temperature
100 g butter
500 g icing sugar, sifted
lemon, juiced

Method

Preheat the oven to 180°C and lightly grease and line the bottom of 4 x 20 cm cake tins. Sift the dry ingredients into a large bowl and create a well in the middle.
Place all the wet ingredients in a jug and whisk until combined. Add the wet ingredients to the dry and mix gently. Do not overmix.
Divide the mixture between the pans. Tap the pans to release any air bubbles and place on a baking tray. Bake for 30 minutes. Remove from the oven and allow to cool completely.
Meanwhile, make the cream cheese frosting by beating all the ingredients together until smooth. Transfer into a piping bag with a nozzle. Use the icing to sandwich the cakes together and to decorate the sides.
Top with spun sugar and Easter eggs.

Cook's note: If I don't have time to make spun sugar, I use candy floss. Halve the cake recipe to make two layers.

I’ve always loved baking and my passion for it has been reignited by my children – we often cook and bake together over weekends. I created a version of this recipe for the Australian Baking Festival I attended late last year. I love using candy floss as a topping, but when I have a bit more time I make an easy spun sugar to crown my cake. It looks incredible.

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Easy naked chocolate cake

Ingredients

Method