Ingredients
200g unsalted butter
softened
1 cup caster sugar
1 tbsp vanilla extract
2 eggs
2 cups self-raising flour
1 cup milk
Red food colouring
2 tbsp cocoa
1 tbsp milk
extra
2 tbsp butter
softened, for icing
1 cup icing sugar
for icing
1 tbsp cocoa
for icing
1 tbsp milk
for icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm ring cake tin
- 1 baking paper
- 1 electric mixer
- 1 3 mixing bowls
- 1 knife
- 1 wire rack
- 1 small bowl
Instructions
- Preheat oven to 180°C. Grease a 20cm ring cake tin and line with baking paper.
- Use an electric mixer to beat the butter and sugar until pale and creamy.
- Add the vanilla extract and then the eggs one at a time, beating well between adding each egg.
- Add the sifted flour and milk in two batches and mix until just combined.
- Divide the mixture between three bowls. Use the red food colouring to tint the mixture pink in one bowl, mix well. Add sifted cocoa and extra milk into another bowl, mix well.
- Drop spoonfuls of each mixture into the cake pan. Swirl knife through the mixture once or twice (don’t over do it).
- Bake for 30-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool in tin for 10 minutes before turning out onto a wire rack.
- To make icing, combine all ingredients in a small bowl and beat until smooth. Spread on cold cake.
Notes
Tip
This has to be an all time kids favourite! Also highly suitable for grown-ups at morning tea time.
Variation
I just used a chocolate icing for this cake, but if you have the time and inclination, make pink and white for a marbled icing effect.
Variation
Make this cake gluten-free using gluten free plain flour and 2 teaspoons gluten-free baking powder. Make sure your icing is gluten free.
