This is a really easy cake mix, chuck everything into the processor and it’s good to go. You can then decorate it however you fancy – keep it simple with a dusting of icing sugar, or fill and decorate it as I’ve done here with buttercream. This beautiful tin belonged to my grandma. It’s quite small, and I found out recently that most people had two tins so would make two cakes sandwiched together with jam and cream. So now I’m hunting for a second tin so I can do the same. No luck so far, but I’ll keep searching.
125 grams butter, melted
1 cup / 220 grams caster sugar
1 cup / 150 grams self raising flout
¼ cup / 25 grams cocoa
½ cup / 125 mls milk
250 grams butter, softened
3 cups / 240 grams icing sugar
4 tablespoons milk
- Heat the oven to 180 degrees C and grease and line a cake tin. This isn’t a huge mix, so don’t use a really big pan.
- Combine all the ingredients in a food processor or mixer, and beat until combined. Pour into the prepared tin and bake for about 45 minutes, removing from the oven when it’s done. Allow to cool.
- To make the icing add the butter to a bowl and beat until very well mixed, and pale in colour. Add the icing sugar and milk and beat until well combined.
- Split the cake in half and fill with some of the buttercream. Sandwich the cake back together and cove the top and sides with buttercream. Tint the remaining buttercream with food colouring and pipe or decorate as you like.