celebration cake

An easy to bake chocolate orange sponge filled with chocolate orange buttercream and topped with slices of Terry’s Chocolate Orange.

Chocolate Orange Cake

self-raising flour

g milk chocolate

g cocoa powder

sugar

margarine

eggs

1½ tsp orange extract

tsp milk

250 g butter (soft at room temperature)

250 g icing sugar

½ tsp orange extract

milk

Chocolate Orange

Orange Sprinkles (Optional)

Pre-heat your oven to 160°C/140°C fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners.

Melt your milk chocolate (100g) - You can either melt it in the microwave (heat for 30 seconds, stir and then heat for a further 30 seconds. Repeat until the chocolate has melted), over a bain marie, or in a saucepan over a very low heat. Set the chocolate aside to cool.

Put all of the other cake ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 230g margarine or butter, 4 large eggs, 1½ tsp orange extract and 2 tsp milk). Beat together (either using an electric mixer on a low speed or by hand) until the ingredients are combined. Add the melted chocolate and mix in (again at a low speed) until combined.

Split the cake mixture between the two tins. Smooth the mixture using a palette knife or the back of a spoon. Bake for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.

Once the cakes are cooked, remove them from the oven and leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a cooling rack to cool completely.

Melt your milk chocolate (150g) and set aside to cool - It is essential that the chocolate has cooled before it is combined with the other ingredients so it doesn't melt the butter.

Beat the butter (250g) until soft - This can either be done with an electric mixer at a low speed or by hand. Add the icing sugar (250g), cocoa powder (40g) and orange extract (½ tsp) and beat together on a low speed until combined. 

Slowly add the melted milk chocolate and beat until combined. Your buttercream needs to be a spreadable consistency. If it is a little too thick, beat in a little milk (no more than 1 tsp at a time) until it reaches your desired consistency.

While the cake is cooling, make the chocolate orange buttercream

Place the bottom layer of your chocolate orange sponge onto your serving dish. Spread about ⅓ of the chocolate orange buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).

Add the top layer of sponge. Again spread ⅓ of the chocolate orange buttercream on top.

Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM 1B nozzle). Pipe 12 swirls of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.

Place a slice of Chocolate Orange on top of each buttercream swirl and then add some orange sprinkles. If you don&#x27;t fancy piping, simply split the buttercream evenly between the middle and top of the cake and arrange the Chocolate Orange slices around the edge.

Build the cake

Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up

Easy Caramel Cake

softened salted butter,plus

golden caster sugar

light brown soft sugar

tsp vanilla extract

self raising flour

tbsp milk

salted butter

icing sugar(golden icing sugar

caramel sauce,dulce de leche

Easy caramel cake

Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.

Beat the butter and both sugars in a bowl with an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.

Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it’s a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Make & mature Christmas cake

1kg mixed dried fruit(use a mix of raisins, sultanas, currants, cherries, cranberries, prunes

orange

lemon

milliliters brandy,Sherry, whisky

pack butter,softened

light soft brown sugar

plain flour

ground almond

½ tsp baking powder

tsp mixed spice

cinnamon

¼ tsp ground cloves

flaked almonds

Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> set over a medium heat.

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and leave to cool for 30 mins.

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a>, then wrap a double layer of newspaper around the outside – tie with string to secure.

Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.

Tip into your prepared tin, level the top with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> and bake in the centre of the oven for 2 hrs.

Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.

To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.

Don’t feed the cake for the final week to give the surface a chance to dry before icing.

This decadent caramel cake is moist, buttery and full of caramel flavor! Made with homemade caramel, the best vanilla cake ever and a fluffy vanilla buttercream swirled with caramel sauce, you'll love this caramel layer cake!

Caramel Cake

cups sugar

butter, room temperature

heavy cream

salt

cup butter, room temperature

cup oil

4 eggs, room temperature

vanilla extract

cake flour

teaspoon salt

baking powder

cups buttermilk

cup unsalted butter, room temperature

tablespoon vanilla extract

In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined.

Pour into a container and allow to cool completely before using. We recommend doing this step a day in advance so that the caramel is completely cool and easy to work with when you make your caramel cake.

for the caramel

Preheat the oven to 325°F and grease and flour  3 6 inch pans Set aside.

In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.

Split the batter evenly into the prepared pans and back for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely before using.

for the cake

While the cakes cool, make the buttercream.

 Place the softened butter and powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined. The mixture will be thick.

Add the milk, salt, and vanilla extract and turn the mixer on high. Beat for 3 minutes. Scrape down the sides of the bowl using a rubber spatula. Beat for 2 more minutes until frosting is thick and fluffy.

Transfer the buttercream to a large piping bag and set aside.

for the buttercream

Bring the caramel to room temperature and set aside a half cup of caramel to use on the outside of the cake. Reserve the rest for the filling.

Place the first cake round on a cake stand, then pipe a border around the the top of the cake to create a barrier to hold in the caramel. Pour half of the caramel for the filling on top of the cake, using an offset spatula to spread the filling to the buttercream border. Place the second cake on top and repeat. Place the third layer on top and use the frosting to frost the tops and edges of the cake. Take the reserved 1/2 cup of caramel and use an offset spatula to swirl the caramel into the buttercream or dab it along the sides of the cake, kind of link a paint palette. drizzle the cake with any additional caramel. Refrigerate the cake until ready to serve!

assemble the cake

This looks great! Cannot wait to try. 
There is a typo in your recipe, #6 In for the cake, back should be bake.

Vielen vielen Dank das du auch Gramm angegeben hast so kann ich diese Köstlichkeit nach backen!
Liebe Grüße,
Jesse-Gabriel

Just made this recipe and it was delicious! The caramel was perfect and mixed very well with the buttercream, which was delicious as well. The only reason I gave it 4 stars and not 5 is because I wasn't in love with the vanilla cake. It was slightly dry and just not as flavorful as I wished. It did fit well with the frosting though so overall it was an amazing cake!

The caramel sauce was so easy to make following the instructions!
The cake came out perfect!
I love your recipes!!!!

Hi there! My boyfriend has requested this for his birthday :) if baking it with 2 8 or 9 inch pans, what would you suggest the baking time be? Thanks!

A delicious cake using up your brown bananas and pairing them with Nutella

Banana and Nutella Cake

unsalted butter

170 g caster sugar

bananas (mashed)

tsp baking powder

flour flour

Nutella

Preheat your oven to 180 degrees C (fan).

Cream the butter together with the sugar, and then break in the eggs and mix well.

Stir in the bananas.

Add the flour, baking powder and salt. Stir till well combined but don't over mix.

Put the mixture in a greased cake tin. I used a deep 8 inch tin.

Drop in the spoons of Nutella and use a knife to marble it in the cake batter.

Bake for around 45-50 mins or until a skewer comes away clean. If it browns too much on top, cover the cake with foil for the last ten minutes.

A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.﻿

Easy Lemon Cake (All-In-One-Lemon-Sponge)

225 g self-raising flour

tsp baking powder (you should use

225 g caster sugar

lemons

Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.

Finely grate the zest of two lemons.

Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.

Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.

Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.

Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.

Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.

Turtle Chocolate Layer Cake is a moist chocolate cake filled with caramel buttercream, pecans &amp; chocolate ganache. It’s delicious and the perfect celebration cake!

Turtle Chocolate Layer Cake

(414 grams) granulated sugar

(240 milliliters) water

(240 milliliters) heavy whipping cream

tbsp vanilla extract

(260 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

(240 milliliters) milk

(240 milliliters) vegetable oil

vanilla

(240 milliliters) hot water

(560 grams) unsalted butter, room temperature

(1150 grams) powdered sugar

– 3/4 cup caramel sauce, above

Salt,

pecans,

oz (1 cup | 169 grams) semi-sweet chocolate chips

(180 milliliters) heavy whipping cream

Combine the granulated sugar and water in a medium to large saucier pan. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt

2. Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 15-20 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

. Set the caramel sauce in the fridge to cool. It will be fairly thin, but will thicken as it cools. You can make this caramel sauce up to a week or so head, if you like.
To make the chocolate cake layers:

p id=&#8221;instruction-step-7&#8243;>6. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
7.

Add all dry ingredients to a large bowl and whisk together.
8.

Add eggs, milk and vegetable oil to the dry ingredients and mix well.
9.

Add boiling water and vanilla extract and mix well.
10

Divide batter evenly between cakes pans and bake for 30-33 minutes, or until a toothpick comes out with a few crumbs.
11

Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
To make the caramel buttercream:

id=&#8221;instruction-step-13&#8243;>12. Make the buttercream while cakes cool. Add the butter to a large mixer bowl and beat until smooth.
13

Slowly add about half of the powdered sugar and mix until well combined and smooth.
14

Add about 1/2 a cup of caramel sauce and mix until well combined and smooth.
15

Slowly add the remaining powdered sugar and mix until well combined and smooth.
16

Add additional caramel sauce to achieve the right flavor and consistency of frosting. You don&#8217;t want to thin out the frosting too much or it won&#8217;t hold your cake together well.
17

id=&#8221;instruction-step-19&#8243;>18. Once the cakes are cool and the frosting is ready, remove the cake domes from the tops of the cakes with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
19

Place first layer of cake on cake plate. Spread about 2/3 cup of frosting on top in an even layer.
20

Pipe a dam around the edge of the cake, on top of the frosting. This is help hold your caramel sauce in place (and is why you don&#8217;t want your frosting to be too thin &#8211; you want it to hold in place well).
21

Add about 1/2 cup of caramel sauce and gently spread into an even layer. The caramel sauce is easiest to work with when at room temperature, but should be workable when cold as well.
22

Spread about 1/4 cup of chopped pecans evenly over the caramel sauce and level out the frosting dam, if needed, so that everything is level.
23

Add the second layer of cake and add another layer of frosting, caramel and chopped pecans.
24

Add the final layer of cake on top and then add a thin crumb coat to the cake.
25

Refrigerate the cake for about 30 minutes to an hour so that everything firms up a bit, which will help keep everything in place while you frost the cake.
26

Frost the outside of the cake with the remaining caramel frosting. Feel free to use my tutorial for frosting a smooth cake.
To decorate the cake:

id=&#8221;instruction-step-28&#8243;>22. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
23

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
24

Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips on making a chocolate drip cake.
25

Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake. You can also finish it off with a drizzle of caramel sauce and some chopped pecans.
26

Refrigerate cake until ready to serve. Serve chilled or at room temperature. Cake is best when stored well covered and eaten within 3-4 days.

I made your turtle chocolate layer cake,it turned out amazing and tastes so good.
Your video was so easy to follow.
Well done xx

A Happy New Year from Bonnie Scotland.

It takes awhile to make but so worth it. I make my own birthday cakes since I know they'll be good. And this was a great choice! Thank you for sharing!

https://content.jwplatform.com/videos/P0tTN9OK.mp4

This Turtle Chocolate Cake is made with super moist chocolate cake, caramel sauce, chopped pecans and caramel buttercream! It’s like turtle candies in cake form and it’s heavenly!

Turtle Chocolate Cake

Strawberry Marshmallow Mousse Cake. A super easy mousse made from strawberries and marshmallows on a light as air sponge cake. A nice light celebration cake or the perfect end to a great meal.

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Top Tags

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Banana and Nutella Cake

Easy Lemon Cake (All-In-One-Lemon-S...

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Strawberry Marshmallow Mousse Cake

Gluten-Free Carrot Cake

Walnut Cake

Almond & lemon meringue roulade

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