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Ribbon cake
Ribbon cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in a classic retro cake for any occasion or as a delightful treat.
Ingredients:
  • 250g butter, softened
  • 215g caster sugar
  • 8.80 gm vanilla extract
  • 3 eggs, at room temperature
  • 300g self-raising flour
  • 125g sour cream
  • 20.00 gm cocoa powder
  • 41.20 gm milk
  • 2-3 drops pink liquid food colouring
  • 160g jam
  • Icing flowers, to decorate
  • 250g butter, chopped and softened
  • 450g icing sugar mixture
  • 80ml milk
  • 20.00 gm cocoa powder, sifted
  • 2 drops pink liquid food colouring
Instructions:
  • Preheat your oven to 180°C while you generously grease and line the base of three 20cm round cake pans.
  • In a mixing bowl, use an electric mixer to whip together butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in flour until just combined, then fold in sour cream.
  • Divide mixture into 3 equal portions. Spoon one portion into a prepared pan and smooth the surface. In two separate bowls, mix cocoa powder and milk with one portion, then stir and spoon into a prepared pan, smoothing the surface. Stir pink coloring into the last portion, then spoon into the remaining pan and smooth the surface.
  • Bake cakes in a preheated oven for 20-25 minutes, swapping pans halfway, until a skewer inserted in the centers comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For the frosting, use an electric mixer to whip the butter until it turns very pale. Gradually mix in the icing sugar and milk in stages, making sure to beat well after each addition. Stir in the vanilla until fully combined. Split the frosting into 3 parts. Mix cocoa into one part and thoroughly combine. Add coloring to another part and stir it in until fully mixed.
  • 1. Transfer the vanilla cake to a platter. Evenly spread chocolate icing and half of the jam on top. Add the pink cake layer and spread it with vanilla icing and the rest of the jam. Place the chocolate cake on top. Cover the entire cake with pink icing and garnish with decorative icing flowers. Enjoy immediately or store in an airtight container for up to two days.

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