Vanilla & Chocolate Layer Cake

  • Prep 25 mins
  • Total 47 mins
  • Easy
  • Serves 8

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.


  • Contains Eggs
  • Contains Milk/Dairy
  • Contains milk

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy, milk

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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


  • 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).