This is a perfect recipe to help you create a layer cake that can be made for special occasions such as birthdays. Each layer is filled with a super creamy vanilla buttercream and a super simple to back sponge cake.
This dish contains the following allergens: Eggs, Milk/Dairy, milk
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Utensils
Step 1
In a large mixing bowl, add the white sugar with the cake butter and whisk to cream both of the ingredients together. Then sift the flour over the creamed sugar and butter and mix together.
Step 2
Add the eggs and vanilla extract and mix together, do not over mix.
Step 3
Pre-heat your Ninja Mini Flip Oven at 170 C degrees, (if you are using a conventional oven, pre-heat your oven at the very beginning).
Step 4
Prepare 3 6inch round tins by greasing them, divide the cake batter into each of the tins and place in the oven and bake for approximately 20-22 minutes. Remove from the oven and allow the sponge cakes to cool.
Step 5
Prepare the buttercream by placing the butter in a mixing bowl and whisk using and electric mixer, whisk for approximately 5 minutes (the colour of the butter will become lighter).
Step 6
Add half of the sugar and whisk until fully combined, then add the remaining sugar along with vanilla extract and mix together until all ingredients mix to create the creamy buttercream.
Step 7
When the sponges have cooled, cut each top of the cakes to make them flat, begin stacking the cake by spreading some of the buttercream over the top of the first cake, use a palette knife to smooth the buttercream – repeat using the other two sponges.
Step 8
Add a crumb coating, by spreading a thin layer of the buttercream all around the top and the sides of the cake – place the cake in the fridge for approximately 1 hour.
Step 9
Prepare the chocolate ganache by heating the double cream at medium heat, pour the hot double cream over the milk chocolate pieces and mix to create a ganache, pour the chocolate inside a squeezy bottle, set aside to cool.
Step 10
Remove the cake from the fridge, coat the cake with the remaining buttercream, and drizzle the top of the cake with the chocolate ganache, decorate with fresh raspberries (optional).
In a large mixing bowl, add the white sugar with the cake butter and whisk to cream both of the ingredients together. Then sift the flour over the creamed sugar and butter and mix together.
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 2 of 10
Add the eggs and vanilla extract and mix together, do not over mix.
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 3 of 10
Pre-heat your Ninja Mini Flip Oven at 170 C degrees, (if you are using a conventional oven, pre-heat your oven at the very beginning).
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 4 of 10
Prepare 3 6inch round tins by greasing them, divide the cake batter into each of the tins and place in the oven and bake for approximately 20-22 minutes. Remove from the oven and allow the sponge cakes to cool.
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 5 of 10
Prepare the buttercream by placing the butter in a mixing bowl and whisk using and electric mixer, whisk for approximately 5 minutes (the colour of the butter will become lighter).
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 6 of 10
Add half of the sugar and whisk until fully combined, then add the remaining sugar along with vanilla extract and mix together until all ingredients mix to create the creamy buttercream.
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 7 of 10
When the sponges have cooled, cut each top of the cakes to make them flat, begin stacking the cake by spreading some of the buttercream over the top of the first cake, use a palette knife to smooth the buttercream – repeat using the other two sponges.
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 8 of 10
Add a crumb coating, by spreading a thin layer of the buttercream all around the top and the sides of the cake – place the cake in the fridge for approximately 1 hour.
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 9 of 10
Prepare the chocolate ganache by heating the double cream at medium heat, pour the hot double cream over the milk chocolate pieces and mix to create a ganache, pour the chocolate inside a squeezy bottle, set aside to cool.
Ingredients for the sponge
200g
white sugar
200g
butter
200g
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
150g
unsalted butter (room temperature)
300g
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
50g
milk chocolate pieces
100ml
double cream
Ingredients for the sponge
7oz
white sugar
7oz
butter
7oz
self-raising flour
4
eggs
2 tbsp
vanilla extract
Ingredients for the buttercream
5.25oz
unsalted butter (room temperature)
10.5oz
icing sugar
1 tbsp
milk
1 tbsp
vanilla extract
Chocolate ganache ingredients
1.75oz
milk chocolate pieces
3.5fl. oz
double cream
Step 10 of 10
Remove the cake from the fridge, coat the cake with the remaining buttercream, and drizzle the top of the cake with the chocolate ganache, decorate with fresh raspberries (optional).
