This Smartie birthday cake has become a family tradition — Maxi requests it every year! It’s a simple chocolate sponge layered with buttercream, surrounded by chocolate fingers, and topped with colourful Smarties. It looks spectacular but is forgiving to decorate, making it perfect for busy parents who still want that “wow” factor.
Cake Ingredients
- 170 g unsalted butter or margarine, softened
- 170 g caster sugar
- 140 g self-raising flour
- 30 g cocoa powder
- 1 tsp baking powder (optional – omit if using self-raising flour)
- 2 medium eggs, room temperature
- ½ tsp vanilla extract
- 3 tbsp milk
Method.
Preheat oven to 180 °C (160 °C fan). Grease and line two 18 cm (7 in) cake tins with baking parchment.
Cream butter and sugar until pale and fluffy.
Beat in eggs one at a time with vanilla.
Sift in flour, cocoa, and baking powder; fold gently. Stir in milk to loosen batter if needed.
Divide mixture evenly between tins. Bake for 15–20 minutes, or until a skewer comes out clean.
Cool in tins for 2 minutes, then transfer to a wire rack.
Buttercream Icing
- 250 g unsalted butter, softened
- 450 g icing sugar, sifted
- 50 g cocoa powder
- ½ tsp vanilla extract
- 3–4 tbsp milk
Method
Beat butter until creamy, add sifted icing sugar and cocoa gradually. Mix in vanilla and milk until light and fluffy. If your mixer does not have a splatter guard, then coverit with a tea towel.
Assembly
- Bring to room temperature before serving.
- Sandwich cakes with buttercream, then coat top and sides.
- Press chocolate fingers around the sides. Chill for 30–60 minutes to set.
- Cover top with Smarties in a rainbow or patterned design. Tie a ribbon for stability and style.
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