Macmillan Mill Kitchen Layer Cake

Preparation time: Cooking Time: Serves:

Difficulty: 4/5


Cake recipe

120g Yeo Valley Unsalted Organic butter
165g Whitworths Caster sugar
4 Clarence Court Old Cotswold Legbar eggs
1tsp vanilla
200g flour
90g Mornflake Organic oats whizzed in a blender (to make an oat flour)
100g Cocoa powder
100g Whitworths Desiccated coconut
2tsp baking powder
Preheat oven to 160•c

Buttercream recipe

320g Whitworths sugar
160ml of cream
400g Yeo Valley Organic Unsalted butter
480g Icing sugar
2tsp vanilla extract
Salt to taste


Drizzled with Sweet Freedom Choc Shot Hot Choc and topped with Mornflake Nuts and Honey Oatbran Crisp, Whitworths dried cranberries, fresh raspberries and flowers for decoration.

Print Recipe


First make a caramel, in a pan melt the sugar (resist all temptations of stirring) moving the pan around to avoid burning. Once all of the sugar has melted carefully add the the double cream, watch out as the pan may spit. Stir until smooth. Line at tray with baking parchment and pour the caramel on for use later.

Cream the Yeo Valley Organic unsalted butter and Whitworths caster sugar until light and fluffy.
Add the Clarence Court Old Cotswold Legbar eggs one at a time and the vanilla essence.
Sieve in the flour, cocoa powder, baking powder and Mornflake Organic ground oats and mix with the Whitworths desiccated coconut. Separate the mix into 4 20" round cake tins. Pop them in the oven for 25 mins, checking with a clean knife to see if they are cooked.

For the base of the butter cream, soften butter by creaming it first then sieve in the icing sugar. Add the vanilla extract. Keep mixing until smooth and light. Once the caramel is room temperature or cool, add it to the butter cream.

When decorating with the drizzle make sure the cake is cool.