Nigella’s Birthday Cake is made with plain flour, Bird’s original custard powder, baking powder, bicarbonate of soda, eggs, soft butter, caster sugar, milk, icing sugar, unsalted butter, golden syrup, dark chocolate, and hundreds and thousands. This delicious Nigella’s Birthday Cake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 8 people.
🩷 Why You’ll Love This Birthday Cake Recipe:
- Custard Flavor: The cake uses Bird’s custard powder in both the sponge and buttercream, giving it a unique, delicious taste that’s different from other birthday cakes.
- Easy to Make: With a food processor doing most of the work, this cake is quick and simple to prepare, perfect for anyone short on time.
- Festive Look: The shiny chocolate icing and sprinkles make the cake look fun and special, ideal for any birthday or party.
- Light and Fluffy: The mix of baking powder, bicarbonate of soda, and custard powder makes the cake incredibly light and fluffy, so it’s a joy to eat.
- Not Too Sweet: The dark chocolate icing cuts through the sweetness of the buttercream, making it just right for everyone to enjoy.
🍰 Nigella Birthday Cake Ingredients:
For the Sponge:
- 200 grams plain flour / 1 ⅔ cups all-purpose flour
- 3 tablespoons Bird’s original custard powder
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- 4 large eggs
- 225 grams soft butter / 1 cup unsalted butter
- 200 grams caster sugar / 1 cup superfine sugar
- 2 – 3 tablespoons milk
For the Buttercream Filling:
- 125 grams icing sugar / 1 cup confectioners’ sugar
- 4 teaspoons Bird’s original custard powder
- 75 grams soft unsalted butter / ⅓ cup unsalted butter
- 1½ teaspoons boiling water
For the Chocolate Icing:
- 2 tablespoons golden syrup / light corn syrup
- 125 grams caster sugar / ½ cup superfine sugar (or 50 grams / ¼ cup if using milk chocolate)
- 175 grams dark chocolate / 6 oz dark chocolate
- 1 packet hundreds and thousands / sprinkles
🥮How To Make Nigella Birthday Cake?
- For the Cake: Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line two 20cm / 8 inch sandwich tins. Ensure all ingredients are at room temperature before you begin. Combine the flour, custard powder, baking powder, bicarbonate of soda, eggs, butter, and sugar in a food processor, and blend until smooth. Gradually add milk, a tablespoon at a time, until you achieve a soft dropping consistency. Divide the batter evenly between the two prepared tins and bake for 20 minutes. Allow the cakes to cool in their tins for 5 minutes before transferring them to a cooling rack.
- For the Buttercream Filling: In a food processor, combine the icing sugar and custard powder, then add the butter and process until smooth. To make the filling easier to spread, add 1½ teaspoons of boiling water while the processor is running. Use the buttercream to sandwich the two cooled cakes together.
- For the Chocolate Icing: In a small saucepan, mix together the water, golden syrup, and sugar, and heat gently until the sugar dissolves. Bring the mixture to a boil, then remove from the heat. Add the dark chocolate, broken into pieces, and allow it to melt in the hot liquid. Whisk until the mixture is smooth and shiny, then pour over the assembled cake, letting it drip down the sides. Sprinkle with hundreds and thousands before the icing sets.
💭 Recipe Tips:
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps the ingredients blend together smoothly, giving you a better cake texture.
- Sift the Dry Ingredients: Sift the plain flour, baking powder, and bicarbonate of soda together before adding them to the mix. This ensures there are no lumps and the cake rises evenly.
- Don’t Overmix the Batter: Once you add the wet ingredients to the dry ones, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Start checking the cakes a few minutes before the 20-minute mark. Insert a toothpick into the centre; if it comes out clean, the cakes are done. This prevents overbaking and keeps them moist.
- Let the Cake Cool Completely: Make sure the cake is completely cool before adding the buttercream and chocolate icing. If it’s warm, the icing might melt and slide off, making it harder to decorate.
🍨 What To Serve With Birthday Cake?
This delicious Nigella’s Birthday Cake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a drizzle of caramel sauce. It also can be served alongside a cup of coffee, a glass of milk, hot chocolate, or a fruit smoothie for a tasty dessert.
🎚 How To Store Leftovers?
- Refrigerate: Let the leftover Nigella’s Birthday Cake cool completely before refrigerating. Once cooled, cover it with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 5 days.
- Freeze: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to serve, thaw the cake in the refrigerator overnight before bringing it to room temperature.
FAQ’S
Why Did My Cake Sink In The Middle?
A cake sinks in the middle if it’s underbaked or if the oven temperature is too low. Ensure proper baking time and check doneness with a toothpick. Avoid opening the oven door too soon.
Can I Make This Cake In Advance?
Yes, you can bake the cake layers ahead of time. Cool completely, wrap tightly, and store at room temperature for up to two days. Frost before serving.
Can I Use Milk Chocolate Instead Of Dark Chocolate For The Icing?
Yes, use milk chocolate, but reduce the sugar in the icing to 50 grams (¼ cup) to balance the sweetness.
What Can I Use Instead Of Bird’s Custard Powder?
You can use vanilla pudding mix as a substitute for Bird’s custard powder. Adjust the quantity based on the pudding mix package instructions.
Nigella Birthday Cake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 95mg
- Sodium: 140mg
- Potassium: 150mg
- Total Carbohydrate: 42g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 4g
More Nigella Recipe:
- Nigella Buttermilk Birthday Cake
- Nigella Chocolate Birthday Cake With Condensed Milk
- Nigella Autumnal Birthday Cake
Nigella Birthday Cake
Description
Nigella’s Birthday Cake is made with plain flour, Bird’s original custard powder, baking powder, bicarbonate of soda, eggs, soft butter, caster sugar, milk, icing sugar, unsalted butter, golden syrup, dark chocolate, and hundreds and thousands. This delicious Nigella’s Birthday Cake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients
For the Sponge:
For the Buttercream Filling:
For the Chocolate Icing:
Instructions
- For the Cake: Preheat the oven to gas mark 4/180°C/160°C Fan/350ºF, and butter and line two 20cm / 8 inch sandwich tins. Ensure all ingredients are at room temperature before you begin. Combine the flour, custard powder, baking powder, bicarbonate of soda, eggs, butter, and sugar in a food processor, and blend until smooth. Gradually add milk, a tablespoon at a time, until you achieve a soft dropping consistency. Divide the batter evenly between the two prepared tins and bake for 20 minutes. Allow the cakes to cool in their tins for 5 minutes before transferring them to a cooling rack.
- For the Buttercream Filling: In a food processor, combine the icing sugar and custard powder, then add the butter and process until smooth. To make the filling easier to spread, add 1½ teaspoons of boiling water while the processor is running. Use the buttercream to sandwich the two cooled cakes together.
- For the Chocolate Icing: In a small saucepan, mix together the water, golden syrup, and sugar, and heat gently until the sugar dissolves. Bring the mixture to a boil, then remove from the heat. Add the dark chocolate, broken into pieces, and allow it to melt in the hot liquid. Whisk until the mixture is smooth and shiny, then pour over the assembled cake, letting it drip down the sides. Sprinkle with hundreds and thousands before the icing sets.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps the ingredients blend together smoothly, giving you a better cake texture.
- Sift the Dry Ingredients: Sift the plain flour, baking powder, and bicarbonate of soda together before adding them to the mix. This ensures there are no lumps and the cake rises evenly.
- Don’t Overmix the Batter: Once you add the wet ingredients to the dry ones, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Start checking the cakes a few minutes before the 20-minute mark. Insert a toothpick into the centre; if it comes out clean, the cakes are done. This prevents overbaking and keeps them moist.
- Let the Cake Cool Completely: Make sure the cake is completely cool before adding the buttercream and chocolate icing. If it’s warm, the icing might melt and slide off, making it harder to decorate
Nigella Birthday Cake