Chocolate and vanilla celebration cake

• vegetable oil↗225ml ml

  plus extra for the pans

• wheat flour↗300g g
• cocoa powder↗100g g
• baking powder↗2 tsp tsp
• baking soda↗1½ tsp tsp
• light brown soft sugar↗400g g
• milk↗300ml ml
• white wine vinegar↗2 tsp tsp
• strong coffee↗100ml ml

  or chilled espresso

• vanilla extract↗2 tsp tsp

  or paste

• eggs↗3 medium
• butter↗400g g

  at room temperature

• icing sugar↗800g g
• vanilla extract↗2 tsp tsp

  or paste

• milk↗4-5 tbsp tbsp
• пасти для харчових барвників↗
• їстівні квіти

  пастельні цукрові мигдалі або шоколадні яйця

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Grease three 20 cm round baking tins with oil and line them with parchment. Measure flour, cocoa powder, baking powder, baking soda and sugar into a large bowl, add a pinch of salt and whisk gently. Toss the bowl so the sugar crystals rise to the surface and press them with your fingertips.

2. 2

   Measure the oil, milk, vinegar, coffee and vanilla into a jug, then add the eggs and whisk until combined. Pour the wet ingredients into the dry and whisk until smooth, making sure there are no flour lumps – the batter will be quite runny. Divide the batter evenly among the prepared tins, then bake on the middle rack (or middle and top if they don’t fit on one) for 25 min. Then swap the tins and bake another 5 min.

3. 3

   Test the cakes by inserting a skewer into the centre of each – if wet batter remains, return the tins to the oven for another 5 min, then test again. Let the cakes cool in the tins for 30 min, then remove the layers onto racks to cool completely. If making ahead, wrap the cooled layers well and store in an airtight container for up to three days, or freeze for up to two months.

4. 4

   For the buttercream, beat the butter with an electric whisk or mixer for a few minutes until smooth and creamy. Add half the icing sugar and beat again. Add the remaining icing sugar, vanilla and 4 tbsp milk and beat once more, adding a little more milk if needed to achieve a smooth, fluffy cream. Divide the cream into three bowls. Add a few drops of different food‑colour pastes to each bowl and mix well – we used pastel pink, violet and yellow.

5. 5

   Pipe the coloured creams into three separate piping bags and cut the tips. Place a dab of cream on a board or plate and set a layer on it so it stays in place. Hold the bag just above the surface of the layer, about ½ cm away, and, squeezing the bag, lift it upward to create small peaks, applying the violet cream over the whole surface.

6. 6

   Place the second layer on top and repeat the process with the pink cream. Add the third layer, then gently pipe the yellow cream as droplets over the entire surface. Garnish with edible flowers, sugar‑almonds or mini chocolate eggs as desired. The cake can be kept in a box at room temperature for up to five days.