Grandad's Cake - Our Family Recipe - Ella Elizabeth
post-template-default,single,single-post,postid-2909,single-format-standard,wc-shortcodes-font-awesome-enabled,ajax_fade,page_not_loaded,,select-theme-ver-3.3,paspartu_enabled,wpb-js-composer js-comp-ver-4.12,vc_responsive

Grandad’s Cake – Our Family Recipe

IMG_0652 IMG_0662

This post is probably one of my favourites so far because of the memories of my grandad ❤ This was his absolute favourite cake hence the name. My nan and mum used to make this for him on special occasions🎂. They then passed the recipe on to me which I now make for my dad and guess what… IT’S HIS FAVOURITE TOO!!

This is my go to celebration cake –  it is so light and fluffy and has the perfect amount of sweetness! Once you get the hang of this recipe it will be so easy to rustle one up. This is a crowd pleaser and a real family favourite!


225g Unsalted Butter (room temperature)
225g Caster Sugar
4 Large Free Range Eggs
½ teaspoon Vanilla Extract
225g Self Raising Flour
1-2 tablespoons Milk

Butter Cream
75g Unsalted Butter (room temperature)
250g Icing Sugar
1 teaspoon Vanilla Extract
3 -4 tablespoon Coca Powder
4 tablespoons Milk


1.Preheat the oven to 180c. Beat the soft butter until it is light and smooth and then gradually add the caster sugar and mix until light and fluffy.

2.Break 2 eggs and ½ teaspoon of vanilla extract into the butter and sugar, also add a few table spoons of your 225g self raising flour ( this will stop the mixture from curdling ). Repeat this for the other two eggs. Give everything a really good mix so it is all nicely incorporated.

3.Sift the rest of your self raising flour into the mixture and gently incorporated into the egg mixture.

4.Spoon the mixture into 2 lined cake tins; I greased and lined the tin with parchment paper. The mixture can make 4 thin layers or 2 thicker layers, so depending on what you want you can adjust my instructions. I only had 2 tins so I had to bake in batches. So bear in mind the amount of mixture you leave behind for the other 2.

5.Bake for 20 to 25 minutes until golden brown and the sponge springs back when you gently press it with your figure.

6.Remove the cake tins from the oven and allow to cool for a few minutes.Run a knife around the edge of the cake to loosen it from the tin and cool on a wire rack.

7.While your cakes are cooling you can start making the butter cream icing.

Butter Cream Icing

1.Beat the butter until it is creamy and pale in colour – an electric mixture makes this easier. Gradually sift and beat in the icing sugar. You want to mix until the mixture is very light and smooth. Then mix in a teaspoon of vanilla extract and 4 tablespoons of milk.

2.Then separate a few tablespoons of icing into a separate bowl and add 3-4 tablespoons of coco powder and mix really well.


1.Take your first layer of cake and place it on a decorative plate then add a thin layer of vanilla butter cream. Repeat this step for the each layer but leave the top so you can put the chocolate icing there. Now put all the chocolate icing on the top of the cake a smooth out evenly. You can add some icing sugar,sprinkles or any other decorations for an extra wow factor! All that is left is to let everyone dig in and enjoy !!

You can follow me on my social media to find out about all the fun and exciting things coming soon. Also don’t forget to subscribe to our newsletter, we have a really cute free printables and a round- up of the month!❤

Let’s be Internet friends!!!

Snapchat – blake.ella


1 Comment

Post a Comment