Milk Chocolate Cake

on | 4 min read

On the eighth day of Christmas, Belling gave to me… Milk Chocolate Cake. This decadent cake will certainly cure all your Christmas chocolate cravings.

  • Serves: 10-12
  • Preparation Time: 40 Minutes
  • Cooking Time: 20 Minutes


  • 200g golden caster sugar
  • 200g unsalted butter, softened
  • 4 large eggs
  • 200g self-raising flour
  • 2tbsp cocoa powder
  • 1tsp baking powder
  • ½ tsp vanilla extract
  • 2tbsp milk

For the chocolate buttercream:

  • 100g milk chocolate, chopped
  • 200g butter, softened
  • 400g icing sugar
  • 5tbsp cocoa powder
  • 2tbsp milk

For the marshmallow filling:

  • 112g unsalted butter, softened
  • 115g icing sugar
  • 280g marshmallow fluff
  • For the decoration:
  • 100g dark chocolate
  • Edible gold glitter spray


  1. Preheat the oven to 190C.
  2. Grease the base and sides of two round 20cm cake tins then line the base with baking parchment.
  3. In a large mixing bowl, beat together the sugar, butter, eggs, flour, cocoa powder, baking powder, vanilla extract and milk until well combined.
  4. Divide the mixture evenly between the two cake tins. Bake for 20 minutes, until an inserted skewer comes out clean.
  5. Allow the cakes in the tins to cool for 10 minutes then turn out on to a wire rack. Set aside to cool completely.
  6. For the chocolate buttercream, melt the milk chocolate in the microwave, stirring every 30 seconds. Allow to cool for 5 minutes.
  7. Next, beat together the butter and icing sugar with a fork. Sift in the cocoa powder and mix with a wooden spoon.
  8. Pour in the melted chocolate and the milk. Mix well until smooth and place in the fridge.
  9. To create the gold chocolate shavings, melt the dark chocolate onto a piece of grease proof paper, spreading into an even layer then roll up and pop in the fridge.
  10. Once the chocolate is set, unroll the paper and let the chocolate naturally fall off naturally. Spray in gold edible glitter and set aside until you assemble the cake.
  11. For the marshmallow filling, add the butter to a mixing bowl and beat until smooth. Add the icing sugar and mix until completely smooth.
  12. Stir in the marshmallow fluff and set aside until you assemble the cake.
  13. To build the cake, add a small amount of the buttercream to a cake stand. Place one cake on top – the buttercream will help keep it in place.
  14. Add half the buttercream on top, spreading evenly to the edges. Then add a layer of marshmallow filling and spread evenly on top.
  15. Place the other cake on top. Add the remaining buttercream to the top and sides.
  16. Pipe the remaining marshmallow cream around the edge of the top.
  17. For a touch of sparkle, add the gold chocolate shavings in a heap on top. Magic!