Picture this, you've got people coming round and you don't know what flavour cake to bake. This cake means you can please everyone. This party sheet cake contains a different flavour for each row. Mix them up however you like and get creative. We've gone for cookies and cream, luscious lemon, classic Proper Nutty peanut butter and a row of fresh raspberries. Which will you try? Watch our video to be inspired by fillings.
27 ingredients26 steps
Vegetarian
Ingredients
MetricImperial
For the Sponge
340gSelf Raising Flour
270mlButtermilk
2 tspNielsen-Massey Vanilla Extract
170gUnsalted Butter (softened)
270gCaster sugar
4Eggs (large)
PinchSalt (optional)
For the Buttercream
400gSilver Spoon Icing Sugar
200gButter (unsalted, softened)
2 tbspMilk (whole)
For the Toppings & Decoration
300mlDouble cream
154gOreo biscuits
4 squaresMilk chocolate bar (we've used cookies & cream flavour)
6 tbspLemon curd
2Digestive biscuits
4Mini meringues
4Jelly lemon sweets
1/2 tubeFunfetti
2 tbspWhite chocolate (grated)
4 tbspProper Nutty peanut butter
2 tspPopping candy
2 tbspPeanuts
4Reese's pieces
3 tbspAskey's chocolate treat sauce
4 tbspRaspberry jam
2 tspFreeze dried raspberries
4Raspberries (fresh)
Utensils
Shallow baking tin 26 x 36 x 3cm
Parchment piping bag
Large open star nozzle
Plain large nozzle
Skewer or cocktail stick
Ruler
Nutritional information per 125g serving
Energy 562cal
Fat 30g
of which Saturates 16g
Carbohydrates 65g
of which Sugars 48g
Protein 6.8g
Salt 0.51g
Method
Step 1
Preheat the oven to 180ºc/160ºcfan/Gas Mark 4. Grease and line the tin with baking parchment.
Step 2
Cream the butter and the sugar until light and fluffy. Add the eggs one at a time with a spoonful of flour to stop the mixture curdling.
Ingredients for this step
170gUnsalted Butter (softened)
270gCaster sugar
4Eggs (large)
Step 3
Mix the buttermilk and vanilla in a separate jug.
Ingredients for this step
270mlButtermilk
Step 4
Combine the salt and the flour.
Ingredients for this step
340gSelf Raising Flour
PinchSalt (optional)
Step 5
In a large bowl, combine the buttermilk mixture, the flour and salt mixture and the butter and sugar until you have a smooth batter. Pour into your prepared tin and smooth the top. Bake in your preheated oven for 35 minutes or until risen and golden.
Step 6
Remove from the oven and allow to cool completely.
Making in Advance
The un iced cake will keep for 2 days and can be frozen.
Step 7
To make the buttercream, beat together the butter and icing sugar until smooth. Then whisk in the milk and the vanilla and continue whisking hard for 5 minutes until the buttercream is very light.
Step 8
Once the cake is cooled, turn out onto a board and flip right side up.
Step 9
Using a large icing nozzle as a cutting tool, make 20 equally spaced holes in the cake and keep the "plugs". You will need them later.
Step 10
For the cookies and cream layer, mix 2 or 3 crushed Oreos with whipped cream and pipe into the first row of 4 holes. Sprinkle each hole with some crushed Oreos. Stop the holes with a cake plug.
Step 11
For the lemon layer, fill a piping bag with your lemon curd and pipe into the second row of 4 holes, reserving 1/4 . Sprinkle each hole with some crushed digestives. Stop the holes with a cake plug.
Step 12
For the funfetti layer, fill a piping bag with 4 tbsp of buttercream mixed with 1 tsp of funfetti and pipe into the third row of 4 holes. Stop the holes with a cake plug.
Step 13
For the peanut butter, fill a piping bag with 4 tbsp of peanut butter and pipe into the fourth row of 4 holes. Sprinkle in some chocolate coated popping candy. Stop the holes with a cake plug.
Step 14
For the raspberry and coconut layer, fill a piping bag with 4 tbsp of raspberry jam and pipe into the fifth row of 4 holes. Sprinkle in some desiccated coconut. Stop the holes with a cake plug.
Step 15
Spread buttercream over the whole surface of the cake to cover and seal in the plugs. Make sure you remember where the fillings are.
Step 16
Lay a piece of kitchen paper over the cake revealing only the cookies and cream section sprinkle with crushed Oreo cookies.
Step 17
Lift this paper carefully, and using two sheets of kitchen paper, shield the cake revealing the section when the funfetti section is. Sprinkle the white chocolate shavings or similar over this section.
Step 18
Carefully lift these papers and now use paper to shield the cake revealing the end section where the raspberry jam went. Sprinkle this area with desiccated coconut. Carefully lift the paper. You should have a cake with three stripes on it. Cookie Crumbs, a gap, White Chocolate, a gap and Desiccated Coconut.
Step 19
In the gap that is the lemon Section, pipe zigzags of lemon curd.
Step 20
In the gap that is the peanut butter section pipe zigzag of chocolate sauce. The surface will now have five stripes.
Step 21
Over the place where each cake plug is, pipe a swirl of whipped cream. There should be 20, evenly spaced swirls.
Step 22
In the cookies and cream section, garnish each swirl with a mini Oreo and a chocolate square.
Step 23
In the lemon section, garnish with a lemon sweet or swirl and a mini meringue or crushed meringue.
Step 24
In the sprinkles section, garnish with funfetti.
Step 25
In the peanut butter section, garnish with the peanuts and Reese’s Pieces.
How Long The Cake Will Last
Once decorated the cake should be eaten within 2 days.
Step 26
In the raspberry section, garnish with a fresh raspberry and freeze dried raspberries.
2 Baker Ratings
I'm an experienced cook and baker (about 57 years) haven't baked this but the idea is brilliant!! I may not even use your cake recipe because I make my own mixes but isn't this one reason we like these blogs, the fresh ideas? Your instructions are so detailed that, even without pictures (I would have been delighted with step by step pics) making this masterpiece will be a snap. Thank you.
Love this?
What size tin? Please put sizes in your recipes to make them useful!
