Name: Old-School birthday slab cake recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 20
Ingredients: 200g butter; 625.00 ml caster sugar; 625.00 ml plain flour; 250.00 ml cocoa; 1 tsp baking powder; 1 tsp bicarb soda; Pinch salt; 3 eggs; 1 tsp vanilla essence; 62.50 ml vegetable oil; 200g butter, softened; 875.00 ml icing sugar; 62.50 ml cream

by Greer Worsley Last updated on 10/05/2022

Take a trip down memory lane to our favourite cakes from the local bakery. This old-school birthday cake will feed the entire family and bring back lots of memories. - Greer Worsley

Ingredients

200g butter
2 1/2 cups caster sugar
2 1/2 cups plain flour
1/2 cup cocoa
1 tsp baking powder
1 tsp bicarb soda
Pinch salt
3 eggs
1 tsp vanilla essence
1/4 cup vegetable oil

For frosting

200g butter, softened
3 1/2 cups icing sugar
1/2 cup cocoa
1/4 cup cream

Method

Step 1

Preheat oven to 160C conventional. Grease a 23cm x 32cm deep baking dish or sheet pan and line it with baking paper.
Step 2

Place butter and sugar in a saucepan with 1 3/4 cups water. Bring to the boil, stirring until sugar dissolves and butter melts. Set aside to cool to room temperature. Meanwhile, combine flour, cocoa, baking powder, bicarb and salt in a large mixing bowl.
Step 3

When butter mixture has cooled, whisk in eggs, vanilla and oil. Add this mixture to the dry mixture and whisk vigorously until fully combined. Pour into prepared tin. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the pan, then turn out onto a rack to cool completely.
Step 4

To make frosting, beat butter in a stand mixer or using hand-held beaters until soft and pale. Sift together icing sugar and cocoa, then add to butter mixture in two batches, beating to combine. Add cream and continue beating for 2-3 minutes until very soft and fluffy.
Step 5

Place cake on serving platter and use a serrated knife to trim the top if it has domed in the oven. Cover the top and sides with a thin layer of frosting, then place remaining frosting in a piping bag with an open star tip. Pipe swirls and rosettes along the edges of the cake.