When you want (and need) a special occasion cake, this is your go to! You do need a couple of things that you premake from my site, but seriously...it isn't difficult! We have an expert baker in our test kitchen and this is her gorgeous recipe.
If you are a novice baker, I am pretty sure this cake will surprise and delight you and your guests! (Full of sugar, gluten, dairy and food positivity!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 250 Grams butter cut in cubes BUY
- 150 Grams Greek Yoghurt
- 200 Grams full cream milk
- 2 Teaspoons vanilla bean paste BUY
- 4 eggs
- 420 Grams raw caster sugar BUY
- 440 Grams plain flour
- 1 Teaspoon baking powder
- 1 Teaspoon bicarb soda
- Pinches pink salt flakes BUY
- 60 Grams Salted Caramel Sauce Recipe
- 20 Grams chocolate dark cocoa powder BUY
- 2 extra Teaspoons vanilla bean paste BUY
- 2 Batches Ermine Frosting Chocolate version Recipe
Preheat oven to 170°C and butter and line 3 x 21 cm cake tins with paper.
Place butter into the Thermomix bowl and mix 40 sec/50°C/speed 4. This will soften the butter, but not melt it.
Add yoghurt, milk, vanilla and eggs and mix 20 sec/Butterfly/speed 3.
Add sugar, flour and baking powder, bicarb soda and salt. The bowl will be very full, so use the spatula to stir through some of the batter before mixing 10 sec/speed 3.
Scrape down sides of bowl and mix 30 sec/speed 3.
Divide batter into three equal amounts and add in the flavours for each layer, stirring in with your spat-ooh-lah-lah until well combined. Pour each into prepared tins and tap gently to level tops of cakes.
Bake for 40-45 minutes until golden and springing back to the touch. Cool for 15 minutes in the tin before removing from tins.
Cool completely before finishing cake as directed.
Layer the cake using a double batch of the Chocolate Ermine Frosting in between each layer and you can naked frost it or go full on like we did. Don’t be afraid to use plenty of frosting.More is always better. Decorate the top of the cake with flowers, chocolate curls, Easter eggs, a dusting of cocoa or whipped cream rosettes.
That's all the recipes!
No more recipes to load