Description
This charming book-shaped cake features a dense yet tender cocoa-infused sponge, designed to mimic the look of a classic hardcover volume. Perfect for bibliophiles and special milestones, it combines vintage baking techniques with a stiff, beautiful vanilla buttercream finish.
Ingredients
- 300 g unsalted butter, softened
- 300 g granulated sugar
- 275 g self-raising flour
- 25 g cocoa powder
- 5 large eggs, room temperature
- 75 ml milk
- 1/4 teaspoon salt
- 2/3 teaspoon baking powder
- 3/4 teaspoon vanilla extract
- 560 g icing sugar, sieved
- Royal icing (for decorative flowers)
Instructions
- Prepare royal icing flowers by piping them onto parchment paper squares and allowing them to dry hard in advance.
- Preheat your oven to 170°C (340°F) and grease a 6-inch by 10-inch rectangular cake tin, lining the bottom with parchment paper.
- Cream the softened butter and granulated sugar together in a large bowl until the mixture is pale, light, and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure a smooth, stable emulsion.
- Sift the self-raising flour, cocoa powder, baking powder, and salt together three times to properly aerate the dry ingredients.
- Gently fold the dry ingredients into the creamed mixture in three stages, alternating with the milk, using a large metal spoon.
- Stir in the vanilla extract, then pour the batter into the prepared tin and level the top with a spatula.
- Bake for 45 to 50 minutes until a skewer inserted into the center comes out clean; allow the cake to cool completely in the tin before decorating.
- Prepare the frosting by beating softened butter with sieved icing sugar and vanilla until it is white, stiff, and holds its shape perfectly.
Notes
To achieve the best results, ensure all refrigerated ingredients like eggs and milk are brought to room temperature before you begin mixing. This prevents the batter from curdling and results in a much finer, more even crumb. When applying the final layer of frosting, use a small palette knife to keep the edges sharp, giving the cake the distinct silhouette of a real book.
- Prep Time: 45 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: International