Six of the best birthday cake recipes

Make the sponge: in a large bowl, whisk together the caster sugar, salt, eggs, oil, food colouring and vanilla.

In another large bowl, sift together the cocoa powder, plain flour and cornflour.

Pour the buttermilk or yoghurt into a jug. In a small bowl, combine the bicarb and vinegar, then stir into the buttermilk.

Whisk half the flour and cocoa into the egg and sugar mixture, then mix in half the buttermilk. Add the remaining flour and cocoa mixture and mix well. Finally, add the remaining buttermilk and mix until smooth.

Pour the lot into the prepared tins and bake until the top is springy to the touch and a skewer comes out clean – about one hour.

Meanwhile, make the icing: in the bowl of a mixer, whip the butter until light and creamy. Add the cream cheese and beat well. Gradually add the icing sugar and beat on a low speed for three minutes. Scrape down the bowl, then add the vanilla and beat for another five minutes. Ice the cooled cake to serve.


Source : theguardian