Serves 8-10
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For the cake

For the icing

To decorate

  1. Preheat the oven to 180°C/160°C/gas mark 4. Line two deep 20cm round tins with non- stick parchment paper.
  2. In a large bowl, whisk together the vegetable oil and sugar. Add the eggs and beat for 1-2 minutes.
  3. Add the flour, baking powder, milk, vanilla and salt. Mix until smooth.
  4. Divide the mixture between the prepared tins and bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  5. Combine all of the ingredients for the icing in a large bowl. Beat together until smooth. Add some milk or boiling water to loosen the icing to a spreadable consistency.
  6. Once the sponges have cooled completely, use a serrated knife to level out the top of each sponge.
  7. To assemble, place the first sponge on your serving plate or cake stand. Spread the half of the icing over the sponge using a palette knife.
  8. Place the second sponge on top and spread with the remaining icing. Decorate with grated chocolate or sprinkles, if desired.

Nutrition Facts

Per serving: 817kcals, 41.5g fat (16.6g saturated), 106.8g carbs (70.8g sugars), 8.6g protein, 2.7g fibre, 0.16g sodium 

Gluten-freeBirthdayCakesFreezer-friendlySweet thingsSpecial OccasionsBakingVegetarian

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