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820Total Time
220Prep Time
6Bake Time

Rubix Cube Illusion Cake

3 Reviews

  • Nut Free
  • Vegetarian

About the bake

We're feeling all retro with this showstopping blast from the past Rubix Cube cake. It's really not as puzzling as you would think to make and consists of a classic Madeira sponge with jam and buttercream filling, covered it fun and colourful squares.

820Total Time
220Prep Time
6Bake Time


  1. Step 1:

    Preheat your oven to 150°c/130°c fan/gas 2

  2. Step 2:

    Grease and line the base and sides of your tin or tins. If you have only one tin you will have to bake one tin at a time.

  3. Step 3:

    Make up the cake mixes one at a time by creaming 350g butter and 350g sugar until it is very creamy and almost white. Measure out 350g self-raising flour and 175g plain flour. Beat in 6 eggs one at a time, adding a spoonful of flour each time.

  4. Step 4:

    Add 1 tbsp of vanilla extract and then sift in the remaining flours. Fold in the flour and then turn into your prepared tin.

  5. Step 5:

    Bake in your preheated oven for 2 hours but check how far it has baked at 1 ½  hours. It is a good idea to bake the cakes individually as they will bake more evenly if the oven is not overcrowded.

  6. Step 6:

    When the cakes are cooked allow the to cool in the tin before turning out.

  7. Step 7:

    Make the buttercream filling by beating together the icing sugar with the butter and the vanilla bean paste.

  8. Step 8:

    Level the top of each cake and slice each one in half horizontally. Fill and stack the cakes on the board using ¼ of the buttercream.

  9. Step 9:

    Check that the cake is stable and level and then cover with the remaining buttercream to create a crumb coating. Make this as smooth as you can, as this will be a base for your fondant icing.

  10. Step 10:

    When you are ready to cover the cake, knead and roll out the black icing according to the instructions on the pack to make a circle about 65cm in diameter (but check the size of your own cake first).

  11. Step 11:

    Carefully roll the icing around your rolling pin and drape over the cake,smoothing down over the buttercream sides. Once the cake is covered in fondant, it is a good idea to let the icing dry out a little for a few hours or overnight.

  12. Step 12:

    When you are ready to finish the cake you will need 45 coloured squares. Roll out your coloured icings and cut out squares using a 2 1/2 inch square cutter. Fix the squares to the cake using a paintbrush lightly brushed with water.


  • For the Cake

    • 1.05kg Butter (unsalted, softened)
    • 1.05kg Billington's Unrefined Golden Caster Sugar
    • 1.05kg Allinson's Self Raising Flour
    • 18 Eggs (free range, large)
    • 525g Allinson's Plain White Flour
    • 3 tbsp Nielsen-Massey Vanilla Extract
  • For the Buttercream

    • 500g Buttler (unsalted, softened)
    • 1kg Icing sugar (plus extra for rolling out the icing)
    • 2 tbsp Nielsen-Massey Vanilla Bean Paste
  • For the Decoration

    • 2kg Black fondant icing
    • 200g Red fondant icing
    • 200g Yellow fondant icing
    • 200g Blue fondant icing
    • 200g Green fondant icing
    • 200g Orange fondant icing
    • 200g White fondant icing


  • 3 deep 20cm/8in square cake tins - base and sides lined with baking parchment
  • 25cm/10in square cake board
  • 30cm ruler
  • Large rolling pin
  • Pallet knife
  • Small paintbrush
  • Icing smoother

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