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5 from 3 votes

Everyday Chocolate Cake

An 18cm (7-inch) everyday chocolate cake - not too rich, still yummy.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Teatime
Cuisine: British
Keyword: chocolate, large cake, teatime
Servings: 8 slices
Author: [email protected] Cooks


For an 18cm (7 inch) cake:

  • 3 large eggs
  • 175 g caster sugar
  • 175 g butter
  • 25 g cocoa powder, the darker the better
  • 150 g self-raising flour
  • 1 ½ teaspoons baking powder (7.5ml)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch salt

For the vanilla buttercream:

  • 75 g butter, at room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 150 g icing sugar



  • Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
  • Line the tins with a paper liner
  • Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)

For the Everyday Chocolate Cake:

  • Beat the cake ingredients together thoroughly
    3 large eggs, 175 g caster sugar, 175 g butter, 25 g cocoa powder,, 150 g self-raising flour, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, Pinch salt
  • Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre
  • Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip
  • Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately.

For the buttercream filling:

  • Beat the softened butter and vanilla extract with an electric whisk. Add in the icing sugar (and optionally cocoa) gradually, beating well as you go
    75 g butter,, 1 teaspoon vanilla extract, 150 g icing sugar

To assemble:

  • Decide which cake looks better (e.g. flatter or less cracked) and put it aside
  • Put the other cake upside down on your plate. Spread the buttercream over the cake
  • Put the better-looking cake on top, the right way up. Sprinkle the top with sieved icing sugar


Everyday Cooks tips:

  • Use a splatter guard over your mixing bowl to keep mess to a minimum
  • If you prefer a chocolate buttercream, use 20g cocoa powder and reduce the icing sugar to 130g
  • Different size tin:
  • Storage:
    • The cakes keep well for up to a week in an airtight box – preferably in the fridge.
    • The un-iced cakes can be frozen for up to a month