- 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
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.