Description
This charming Book Cake transforms a simple rectangular sponge into a literary masterpiece using clever buttercream techniques and pantry staples. It features a tender marble-style crumb and a stiff American buttercream that perfectly mimics the look of stacked pages and a decorative cover.
Ingredients
- 300g Unsalted Butter, softened
- 300g Granulated Sugar
- 275g Self-Raising Flour
- 25g Cocoa Powder
- 5 Large Eggs
- 75ml Whole Milk
- ¾ teaspoon Vanilla Extract
- ⅔ teaspoon Baking Powder
- ¼ teaspoon Salt
- 225g Butter (for frosting)
- 560g Icing Sugar (for frosting)
- Vanilla Extract (for frosting)
- Pink sugar flowers (for decoration)
Instructions
- Preheat your oven to 170°C (340°F) and grease and line a 6×10 inch rectangle cake tin with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale, soft, and creamy.
- Add the eggs one at a time, beating well after each addition to ensure the batter remains smooth.
- In a separate bowl, sift the self-raising flour, cocoa powder, baking powder, and salt three times to aerate.
- Fold the dry ingredients into the butter mixture alternately with the milk and vanilla extract, starting and ending with the flour.
- Pour the batter into the tin, level with a spatula, and bake for 45 to 50 minutes until a skewer comes out clean.
- Let the cake cool completely in the tin before removing.
- Prepare the frosting by creaming 225g of butter and gradually adding sieved icing sugar and vanilla until the mixture is stiff.
- Place the cold cake on a board and pipe horizontal lines of frosting along the sides for pages, then decorate the top with the remaining frosting and flowers.
Notes
For the best results, ensure your eggs and milk are at room temperature before mixing to prevent the batter from curdling. If you find the frosting is too soft to hold the page lines, simply refrigerate it for 10-15 minutes to firm up the butter before piping.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American