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Party cake

  • 0:45 Prep
  • 0:40 Cook
  • 16 Servings


  • 240g unsalted butter
  • 350g caster sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups (450g) self-raising flour, sifted
  • 1 1/2 cups (375ml) full-fat milk


  • 4 cups (600g) icing sugar, sifted
  • 60g unsalted butter
  • 1 teaspoon vanilla extract
  • About 1/2 cup full-fat milk
  • 3 food colourings (optional)
  • Shredded coconut, toasted, to decorate


  • 1
    Preheat the oven to 180°C. Grease and line the bases of 12cm, 18cm and 23cm round cake pans (see note).
  • 2
    Beat the butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in spoonfuls of flour alternately with milk until just combined. Do not over-beat. Divide mixture between cake pans and place in oven. Bake 12cm cake for 30-35 minutes, 18cm cake for 35-40 minutes and 23cm cake for 40-45 minutes (or until a skewer inserted in each centre comes out clean). Turn out cakes onto a wire rack and allow to cool. Place on a board and make a hole in centre of each with pastry cutters.
  • 3
    For icing, beat together icing sugar, butter, vanilla and enough milk to make a creamy consistency. Divide between 3 bowls – you’ll need about 3/4 cup for the smallest cake, 1 1/4 cups for the middle cake and 2 cups for the large cake. Stir a few drops of food colouring into each bowl, if desired. Spread icing over cakes and sprinkle with coconut. Place on a three-tiered cake stand and serve.

Source: taste.com.au


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