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Delicious Strawberry Vanilla Sponge Cake Stacks with Creamy Chocolate Icing
Strawberry Vanilla Sponge Cake Stacks with Creamy Chocolate Icing and Fresh Berries
Chocolate Iced Vanilla Cake Stacks with Fresh Strawberries
Why You Will Love and Enjoy These Strawberry Vanilla Sponge Cake Stacks
- The sponge is light, fluffy, and beautifully soft.
- Chocolate icing and fresh strawberries make every bite irresistible.
- These individual cake stacks look bakery-worthy but are simple to prepare.
Strawberry Vanilla Sponge Cake Stacks
- Prep Time: 25 minutes
- Cooling Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These little strawberry vanilla sponge cake stacks look impressive but are surprisingly easy to make. The sponge is light and airy, the chocolate icing is creamy, and the fresh strawberry on top adds the perfect finishing touch.
Ingredients
Vanilla Sponge Cake
- 1/2 cup – 125 g butter
- 1 1/4 cups milk
- 4 large eggs, room temperature
- 1 1/4 cups caster sugar
- 1 tsp vanilla essence
- 2 cups flour, sifted
- 2 tsp baking powder
Chocolate Icing
- 1 1/2 cups icing sugar, sifted
- 1/2 cup – 125 g butter, softened
- 4 Tbsp cocoa powder, sifted
- 2 to 3 Tbsp milk, if needed
- 1/2 tsp vanilla essence
To Assemble
- Fresh strawberries
- Prepared chocolate icing
- Baked sponge cake
Instructions
Sponge Cake
- Preheat your oven to 350⁰F (180⁰C).
- Grease and line a 9-inch square or round cake tin.
- Place 125 g butter and 1 1/4 cups milk into a saucepan.
- Heat gently until the butter melts, then bring to a gentle boil. Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, beat 4 large eggs and 1 1/4 cups caster sugar for exactly 7 minutes.
- During the sixth minute, add 1 tsp vanilla essence and continue beating. The mixture should become pale, thick, and fluffy.
- Sift together 2 cups of flour and 2 tsp baking powder.
- Fold the flour mixture gently into the beaten egg mixture in batches. Work carefully to keep as much air in the batter as possible.
- Gradually pour in the warm milk and butter mixture while folding gently until fully combined.
- Pour the batter into the prepared cake tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Chocolate Icing
- Sift together 1 1/2 cups icing sugar and 4 Tbsp cocoa powder.
- Add 125 g softened butter and mix until combined.
- Add 1/2 tsp vanilla essence.
- Add 2 to 3 Tbsp milk, 1 Tbsp at a time, beating well after each addition until the icing becomes smooth and creamy.
Assemble the Cake Stacks
- Once the sponge cake has cooled completely, use a round cutter to cut out circles from the cake.
- Fit a piping bag with a star tip nozzle and pipe a rosette of chocolate icing onto one cake round.
- Place a second cake round on top.
- Pipe another rosette of icing on the top layer.
- Feel free to do three pieces of cake, but end with frosting.
- Finish each cake stack with a fresh strawberry.
Notes
Created, prepared, tried, and tested by Reshika
Additional Information
- What size cake tin should I use? A 9-inch round tin or square works well.
- Should the eggs be cold? Room temperature eggs whip better and create more volume.
- How thick should the icing be? Thick enough to hold a rosette shape but soft enough to pipe easily.
- Can I make the cake ahead? Yes. Bake the sponge a day ahead and store it covered at room temperature.
- Can I use store-bought frosting? Yes, but the homemade icing complements the sponge beautifully.
- Can I use a different fruit? Absolutely. Raspberries, blueberries, or sliced cherries work well.
Storage
- Store assembled cake stacks in an airtight container in the refrigerator for up to 3 days. Allow them to sit at room temperature for 15 to 20 minutes before serving.
- Can This Be Frozen? Yes. Freeze the uniced sponge cake for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before decorating.
Ingredient Substitutions
- Castor sugar: Use granulated sugar processed briefly in a food processor.
- Vanilla essence: Substitute vanilla extract.
- Milk: Full cream milk gives the best texture, but 2% milk can be used.
- Strawberries: Replace with raspberries, blueberries, or cherries.
- Flour and baking powder: Use 2 cups Self-Raising flour and omit the baking powder.
Vanilla Sponge Cake Stacks feature fluffy vanilla sponge, creamy chocolate icing, and fresh strawberries. Perfect for celebrations, afternoon tea, or a beautiful homemade dessert
Strawberry Vanilla Sponge Cake Stacks are perfect for anyone who enjoys light sponge cake paired with rich chocolate icing and fresh strawberries. The layered presentation makes them feel special, while the straightforward method keeps them approachable for home bakers. Each bite offers a delicious balance of fluffy cake, creamy icing, and fresh fruit, making this a dessert that’s equally suited to celebrations, afternoon tea, or simply treating family and friends.
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