Festive Christmas Layer Cake






  • 250 ml sunflower oil
  • 400 g Huletts Castor Sugar
  • 6 XL eggs
  • 500 g cake flour
  • 24 g (tsp) baking powder
  • 8 g (tsp) bicarbonate of soda
  • 4 g (tsp) fine salt
  • 400 ml maas
  • 15 ml vanilla essence
  • Red and green food colouring (preferably gel colours)
  • Red, green and white sprinkles


  • 300 g unsalted butter
  • 1 kg Huletts Icing Sugar
  • 1 tsp vanilla essence
  • Juice of ½ a lemon
  • 60 ml milk
  • Green food colouring


  1. Preheat the oven to 180˚C.
  2. Beat the oil and castor sugar together.
  3. Add the eggs one at a time.
  4. Sift the dry ingredients together.
  5. Mix the maas and vanilla essence together.
  6. Using a mixer with a whisk attachment, alternately add the flour and maas mixtures to the egg mixture, beginning and ending with the flour mixture.
  7. Remove from the mixer and mix further by hand until there are no lumps visible.
  8. Split the batter into 2 equal amounts. Colour the one half green and the other half red.
  9. Divide each of the coloured mixtures into 3 equal parts, roughly 300- 350 g each.
  10. Pour into 6 greased and lined cake pans 15cm in diameter.
  11. Bake for 20 minutes or until a cake skewer comes out clean.
  12. Remove from the tins and place on a cooling rack.
  13. Allow to cool completely.
  14. Once cooled, use a knife to shave the sides of the cake gently removing the golden colour off the edges to reveal the green or red cake. Be careful not to take too much off the sides and alter the circular shape of each cake.
  15. For the icing:
  16. Place the butter in a mixer with a paddle attachment.
  17. Beat until smooth and fluffy.
  18. Add the icing slowly while mixing.
  19. Add the vanilla essence, lemon juice and milk, and beat on high for 3-5 minutes until the icing is light and fluffy.
  20. Colour one third of the mixture green.
  21. Place the green icing in a piping bag fitted with a star nozzle and set aside.
  22. The remaining two thirds of the white icing will be used to stack and ice the cakes. First, place a tablespoon of this icing on the serving plate to secure the cake.
  23. Next, place a green or red cake layer on top of the icing and then place a couple of tablespoons of icing on top of the sponge. Using a spatula spread the icing over the sponge evenly.
  24. Repeat step 8 until you have used all of the sponge layers. With each addition, check that the cake is keeping level.
  25. Place the cake in the refrigerator and leave for an hour to allow the icing to firm up.
  26. Finally, pipe swirls of green icing around the top of the cake and decorate with the coloured sprinkles.

Top tips

How do you keep the balance of your cake fresh?

Place a piece of bread on the exposed sides and use a toothpick to keep it in place.

Lighten up…

Cream your sugar with your butter or margarine VERY WELL, as this incorporates air into the mixture, which contributes to a much lighter baked product.

No Baking Powder?

Substitute 1 tsp Baking Powder with ½ Tsp Cream of Tartar + ¼ Tsp Baking Soda.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g