Polka Dot cake
You can’t go wrong with this simple chocolate butter cake that turns out perfectly every time. I love the simplicity of the spots – so easy and cute as a button!
250 g butter, softened
1 1/2 cups (330 g) caster sugar
1 teaspoon vanilla extract
3 cups (450 g) self-raising flour, sifted
1 cup (250 ml) milk
Dark, milk and white chocolate melts and chocolate freckles, to decorate
Chocolate cream cheese icing
200 g butter, softened
500 g cream cheese, softened
3 cups (480 g) icing sugar, sifted
1 cup (100 g) cocoa powder
- Makes one cake
Preheat the oven to 170°C (150°C fan). Grease and line 2 x 20cm round cake tins.
Using an electric mixer, beat the butter, sugar and vanilla until pale and fluffy. Add the eggs, one at a time, and beat until well combined. Using a spoon or spatula, fold in the flour and milk until just combined.
Divide the mixture equally between the cake tins and spread evenly. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes before transferring to a wire rack to cool. Once cool, trim the domed top off one of the cakes.
Place the trimmed cake on a cake stand, trimmed side up, and spread some of the icing on top. Top with the second cake, domed side up and spread the remaining icing over the top and around the sides. Decorate with chocolate melts and chocolate freckles.
To make the icing: using an electric mixer, beat the butter and cream cheese until well combined and smooth. Add the icing sugar and cocoa and beat until light and fluffy.
Tip: if you would like different-sized chocolate spots as shown, you can gently melt each of the three chocolates in the microwave (separately), transfer to a piping bag, and pipe small and large spots onto a piece of baking paper. Allow to cool and set completely before using. You’ll find these piped spots have a smoother, glossier finish than the chocolate melts straight from the packet.