Mini butterfly chocolate layer cake

Prep: 30 mins

Cook: 45 mins

These layers of heavenly moist chocolate cake are sandwiched together using pink vanilla buttercream and delicately finished with pretty Wafer Butterflies.

115g (4oz) baking margarine, softened

115g (4oz) caster sugar

2 medium eggs, beaten

2.5ml (½ tsp) Dr. Oetker Natural Vanilla Extract

125g (4 ½ oz) plain flour

15g (½ oz) cocoa powder

2 sachets (2tsp) Dr. Oetker Baking Powder (Gluten Free)

To decorate:

100g (3 ½ oz) unsalted butter, softened

2.5ml (½ tsp) Dr. Oetker Natural Vanilla Extract

175g (6oz) icing sugar

Dr. Oetker Wafer Butterflies

Dr. Oetker Bright Red Gel Food Colour

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 7cm (2 ¾ inch) deep, 12cm (5 inch) round cake tin. Beat the margarine and sugar together until pale and creamy then beat in the eggs.

Sieve the flour, cocoa and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.

Spoon into the prepared tin, smooth the top and bake in the oven for 45 minutes, until risen to the top of the tin and a skewer inserted into the centre of the cake comes out clean. Cool for 5 minutes then turn on to a wire rack to cool completely.

To decorate, put the butter and Natural Vanilla Extract in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Add a few drops of Bright Red Gel Food Colour to make a pastel pink shade.

Carefully slice the cake into 3 equal rounds. Spread 2 of the rounds with two thirds of the icing and then sandwich the 3 cakes together. Spread the remaining icing on top and decorate with Wafer Butterflies to serve.

Serves
6

Preparation Time
30 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Easy

This recipe can also be made using a standard 7” cake tin. Slice the cake into 2 equal rounds instead of 3 as stated in the original recipe.