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Ultimate Birthday Cake

4 Reviews

About the bake

Birthdays are such a special occasion that it is only right to celebrate with the ultimate birthday cake. Four layers of vanilla sponge, decorated with pink sugar paste icing, rainbow sprinkles, chocolate ganache and topped with Willy Wonka style giant lollipops should do the trick we think.

1Total Time
30Prep Time
30Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (170°C, gas mark 4) and grease and line four 8" sandwich tins.

  2. Step 2:

    Beat together the softened butter and sugar until light and fluffy.

  3. Step 3:

    Add the eggs one at a time, beating with each addition and adding the vanilla extract.

  4. Step 4:

    Carefully stir in the flour and baking powder until fully incorporated then divide the mixture evenly between the four tins.

  5. Step 5:

    Bake for 25-30 minutes until the sponges are golden and baked throughout.

  6. Step 6:

    Leave the sponges to cool on a wire rack whilst you prepare the buttercream.

  7. Step 7:

    To make the buttercream; beat together the icing sugar, butter, vanilla extract and milk.

  8. Step 8:

    Spread the buttercream between each layer of the sponge, stacking them into 4 layers. Use the remaining buttercream to cover the sides and top of the cake, keeping aside a small amount for decoration purposes.

  9. Step 9:

    Lightly dust the surface with icing sugar and roll out the pink sugar paste icing into a large circle.

  10. Step 10:

    Carefully lay the icing over the cake and using your hands or a cake smoother, smooth down the sides and top to remove any bumps.

  11. Step 11:

    Use a pallet knife to smooth the remaining buttercream around the bottom of the cake approximately 1 inch high, then apply the sprinkle decorations to the buttercream.

  12. Step 12:

    To make the ganache; melt the dark chocolate and cream together over a low heat until the mix becomes smooth and glossy.

  13. Step 13:

    Gradually pour some of the ganache on to the centre of the top of the cake and using a pallet knife spread out towards the edges, coaxing a few dribbles down the side of the cake.

  14. Step 14:

    Fill a piping bag with some of the ganache and snip off the end to pipe additional dribbles down the cake.

  15. Step 15:

    To finish, insert the lollipops into the top of the cake and add extra sprinkles to the ganache.

Ingredients

  • For the sponge

    • 450g Billington's Unrefined Golden Caster sugar
    • 450g Butter (unsalted) (softened)
    • 450g Self-raising white flour
    • 8 Egg(s) (free range)
    • 3 tsp Baking powder
    • 2 tsp Nielsen-Massey Vanilla Extract
  • For the filling

    • 500g Silver Spoon Icing sugar
    • 160g Butter (unsalted)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 40ml Milk (whole)
  • For the decoration

    • 1kg Pink sugar paste icing
    • 2 Lollipop ((large))
  • For the ganache

    • 200g Dark chocolate
    • 200g Double cream

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