Vanilla Butter Cake with Choc Filling
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This light and fluffy vanilla butter cake with choc filling and frosting is perfect for afternoon tea.
Prep time25 min
Cooking time40 min
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- Preheat oven to 180°C/160°C fan forced. Grease and line two 20cm round cake pans.
- Using an electric mixer, beat butter, sugar and vanilla bean paste in a medium bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add half the flour to butter mixture with half the buttermilk; mix well; repeat with remaining flour and buttermilk.
- Divide mixture evenly between prepared pans. Bake for 40 minutes or until cakes spring back when pressed gently in centre. Stand cakes in pans for 10 minutes; turn out onto wire racks lined with baking paper to cool completely.
- To make Chocolate Filling & Frosting: Combine NESTLÉ BAKERS' CHOICE Milk Melts and cream in medium microwave-safe bowl; microwave, uncovered, on MEDIUM (50%) for 1 minute; stir; repeat in 30 second intervals until melted. Set aside until cool and thickened, stirring occasionally. Once cooled, use an electric mixer to beat choc mixture until just pale and fluffy.
- Place one of the cakes on a cake stand or serving plate; spread with half the Chocolate Filling & Frosting mixture; top with the remaining cake. Spread remaining Chocolate Filling & Frosting mixture over the top of the cake. Top with fresh berries, if desired.
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