Chocolate Sandwich Cake


This is a sandwich cake with 2 sponge cakes and jam/whipped cream as the filling, coated with chocolate buttercream icing. I had my second class at Michaels and tried to create a garden: butterfly amidst vibrant roses 😊. I still have a lot to learn and looking forward to the third class

Recipe for 1 sponge cake (8 inch cake)


  • 250 gms butter
  • 1-1¼ tsp vanilla essence
  • 1 cup confectionary sugar
  • 4 eggs, lightly beaten
  • 2 cups all purpose flour
  • A pinch of salt
  • Any Jam of your choice (I used strawberry jam for this recipe)
  • Whipped cream


Basic Preparation

  • Preparing the Cake Tin
    • Use an 8×2 inch cake tin for this cake
    • If your cake tin is new, wash well and wipe. After this avoid washing the tin unless absolutely necessary. After use, just wipe and store.
    • Grease the tin with butter at the bottom and sides. Cut out parchment paper to fit the base of the tin, and grease it after putting it in the tin. Lightly dredge the tin with flour, turning the tin so that a light film of flour coats the entire inside of the tin. Turn the tin upside down, tap gently to remove excess flour.
    • Note: If you do not have parchment paper, then you can dust the tin with the flour until a light film of flour coats the inside of the tin
    • Note: You could also spray a cooking spray like the “Wilton Bake Easy Nonstick Spray” in the cake pan and spread it using a pastry brush
    • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the tin
  • Place the butter and eggs outside for 5-10 minutes so that they reach a room temperature. The butter should not melt, we just want it to reach a room temperature so that it blends well with the batter
  • Sift the flour and salt together

I used the Kitchen Aid Stand Mixer for beating eggs, making the batter and the icing

Beating Eggs

  • Separate the egg into egg whites and egg yellow
  • First beat the egg whites well adding 1 tbsp sugar until it is nice and frothy
  • Now add the egg yellow and beat it well until the mixture is nice and frothy
  • Place the mixture in the refrigerator for 10-15 minutes and then beat it again. This step will give a creamy mixture and also enhance the texture of the final cake. This is my Mom’s tip and has also worked wonders in all cakes
  • The final mixture should look like this



Making the cake batter

  •  Place butter in a large bowl, add vanilla essence and beat until soft. Gradually add sugar and continue beating until mixture is light and fluffy
  • Slowly add beaten eggs to creamed mixture, beating well after each addition. If the eggs are added too quickly, the mixture will curdle. If this should occur, fold in a little of the measured flour and continue adding beaten eggs
  • Fold in the flour and salt mixture carefully into the creamed mixture, mixing gently until well combined
  • The final batter should have a consistency as shown in this picture below:


Pouring the batter in the tin

  • Preheat the oven at 350 degrees Fahrenheit for 10 minutes
  • Pour batter in the cake tin. The batter should fill up to 2/3 of the tin, leaving enough room for the cake to rise.
  • Give tin a light tap on table to spread air evenly in the batter and put immediately in preheated oven

Baking Instructions

  • Bake at 350 degrees until golden brown for approximately 50 minutes. This may vary depending on your oven settings. It took around 50-55 minutes in my oven
  • Bake immediately after mixing as near to the center of the oven as possible
  • Avoid opening the oven door for the first 20 minutes of baking

Testing Cake

  • The cake should pass the following tests :
    • Test by lightly touching the centre of cake when minimum cooking time is up. If no imprint is left, the cake is done
    • Pierce a fine skewer in the centre of cake, if it comes out clean, it is done

Turning out the cake

  • Before you attempt to turn the cake, let it cool on cooling rack for a sufficient amount of time
  • Place parchment paper or wax paper over the cake. The paper prevents the cooling rack from breaking the crust or leaving imprints
  • Place a second cooking rack on top of the cake and invert the cake while sandwiched between two grids
  • Remove top grid and cake pan. Cool completely on grid
  • The final cake should look similar to this:


Preparing the chocolate sandwich cake


  • Decoration 
    •  After you done with icing the cake, wait for 10-15 minutes before you start the decoration so that the icing is dry
    • I placed my cake on a cake board, and then placed it on a turn table so that it is easier to decorate. To make the cake stay in place, I smeared some icing on the cake board before placing the cake
    • I tinted the white butter cream icing with yellow and dark pink color for the decoration. I wanted to create a garden theme of a butterfly enjoying the beauty of flowers 🙂
    • For the top layer I traced a butterfly pattern for the center of the cake and used large rosettes for the cake border
    • Pick up any pattern that you would like on the center of the cake and follow these instructions to transfer the pattern to the cake
    • Practice making rosettes by following these instructions
    • I made a rosette border for my cake following the above instructions
    • Practice making stars by following these instructions:
    • I made a star border at the bottom following the above instructions
    • You can feel free to use your own ideas for the decoration. Above are just some tips/suggestions

Enjoy the cake sandwich  🙂

Tip: For a birthday party, you can place a candle at the center of each rose to give an elegant look 🙂




3 thoughts on “Chocolate Sandwich Cake

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