• 250 g unsalted English butter by Sainsbury's, melted, plus extra for greasing
  • 75 g cocoa powder by Sainsbury's, mixed with boiling water and cooled slightly
  • 4 medium British free-range Woodland eggs by Sainsbury's, at room temperature
  • 300 g British self-raising flour by Sainsbury's
  • 2 tsp baking powder
  • 400 g Fairtrade caster sugar by Sainsbury's
  • 50 ml sunflower oil by Sainsbury's
  • 150 g unsalted English butter by Sainsbury's, softened
  • 300 g icing sugar, sieved, plus extra for dusting
  • 2 tsp Taste the Difference Madagascan vanilla extract


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease 2 x 22cm round cake tins and line with baking parchment.

  2. 2

    Mix all the cake ingredients together in a mixing bowl and divide between the two tins.

  3. 3

    Bake for 40-45 minutes until a skewer comes out clean, then remove from the oven. Leave to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

  4. 4

    Meanwhile, make the icing. Beat the butter in a bowl until soft. Add half the icing sugar and the vanilla extract and beat until smooth.

  5. 5

    Add the remaining icing sugar and beat again until smooth and creamy. This will take about 7 minutes.

  6. 6

    Once the cake is cool, spread the buttercream on to one half and sandwich the other cake base on top. Dust with icing sugar.

Nutritional Details

Each serving provides
  • Energy 2282kj 545kcal 27%
  • Fat 29.7g 42%
  • Saturates 15.5g 78%
  • Sugars 48.3g 54%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 2018kj/482kcal

Each serving provides

56.0g carbohydrate 0.7g fibre 5.0g protein

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