This Thermomix Easter Cake is a real showstopper. It can be the centre piece of your Easter table and will wow the crowd. The recipe is simple and so easy to follow.
Every year, we are looking for that special cake to make at Easter that will wow the whole family. This absolutely amazing Thermomix Easter cake is just the perfect centre piece for your table and is super easy to make. It is the perfect cake for large gatherings that you can prepare up to 2 days ahead to save you time in the kitchen on the day.
The cake itself is a very simple Victoria sponge. To make it so nice and high you simply have to use a smaller tin. I have recently bought some amazing 18 and 20cm cake tins, which work perfectly to create a neat and even bake. The recipe calls for a bit of patience because the buttercream needs some time to be chilled before you finish off the cake. As a tip, it is always better to use two layers of buttercream to make the cake perfect. After the first layer is added, it can be a little imperfect. As long as the cake is sealed, it will be easier to perfect in the second round. Another great tip is to use a slightly wet and warm knife after the cake has been refrigerated. The warm blade slightly melts the butter and creates a much neater edge.
Thermomix Easter cake:
- 340g butter, softened, plus extra for greasing
- 340g caster sugar
- 2 tsp vanilla extract
- 6 large eggs
- 340g plain flour
- 2 tsp baking powder
- 250g butter
- 500g icing sugar
- 100g raspberry jam
- 200g dark chocolate
- knob butter
- Preheat the oven to 180°C.
- For the sponges, line three round cake tins 18-20cm diameter with greaseproof paper or if you only have one, use 1/3 of the batter at a time and cover the rest of the batter with clingfilm.
- Place butter, caster sugar, vanilla extract, eggs, plain flour and baking powder in the mixing bowl. Mix 30 Sec. / Speed 5. Scrape down and mix again 20 Sec. / Speed 5.
- If you don’t have a Thermomix, place the butter, caster sugar, vanilla extract, eggs, plain flour and baking powder in a large bowl. Using an electric whisk, mix until smooth.
- Fill into the prepared tins. Note, if you only have one, take 1/3 of the batter and cover the mixing bowl with clingfilm in between. Bake each base in the oven for 25 minutes.
- Remove and leave to cool entirely on a wired rack.
- To make the filling place the butter in the clean mixing bowl. Mix 30 Sec. / Speed 4.
- Insert the butterfly whisk attachment. Whisk 4 Min. / Speed 3.5. While whisking, slowly add the icing sugar through the lid. At the end, add a drop of blue food colouring and a splash of water.
- If you don’t have a Thermomix, place the butter in a medium sized mixing bowl. Using an electric whisk, mix until pale and fluffy. While whisking, slowly add the icing sugar until everything comes together as a smooth icing. This may take up to 5 minutes. Finish off with a little drop of blue food colouring and a splash of water.
- Start assembling the cake by putting one base on a round serving plate or a cake plate.Top with a small amount of buttercream and spread over some of the raspberry jam.
- Then, place the second base on top and repeat the buttercream, jam. Top with the last base.
- Spread over 1/2 of the remaining buttercream and spread over evenly. At this stage you do not need to worry about making it perfect. You will make another layer with the remaining buttercream at the end. Refrigerate for 1 hour.
- Then, remove and spread over the remaining buttercream. Make sure it is nice and neat. Chill again for 30 minutes.
- Meanwhile, place the dark chocolate in the clean mixing bowl. Blitz 7 Sec. / Speed 9. Add a knob of butter and melt 3 Min / 40°C / Speed 1.
- If you don’t have a Thermomix, place the chocolate and butter in a smalls saucepan and, on lowest heat, melt until smooth.
- Pour over the top of the refridgerated cake and decorate with small Easter eggs.
- Leave to set and enjoy!