Donal Skehan’s birthday cakes – sprinkly sponges and a fancy traybake

This week, I have three cake recipes that you should absolutely make part of your regular repertoire. Cut them out and stick them on the inside of your kitchen press — you will definitely make use out of them.

First up is a truly reliable dark chocolate fudge cake. This one uses oil as the fat rather than butter and, as a result, leaves you with incredibly moist sponge layers, which actually keep quite well if made in advance, wrapped tightly in cling film.

It also features a cream cheese frosting to balance out the sweetness and, of course, sprinkles — you have to have sprinkles for a party! Perfect for birthdays and parties all year round.

Next, speaking of sprinkles, I have to share this ultimate sprinkles birthday cake. This is a classic vanilla sponge birthday cake recipe that can be jazzed up by adding sprinkles directly to the batter — it never fails to get ‘oohs’ and ‘aahs’ from the kids. Whether you keep it classic or go for the confetti cake option, there won’t be a crumb left at the end of the party.

Now, for something a little more grown-up and something a little less fussy, my brown butter and hazelnut blondies. An ideal traybake which feels fancy. Brown butter is the not-so-secret ingredient in most of my favourite bakes. Delicious in chewy chocolate chip cookies or banana bread and equally irresistible in these brownies.

Three essential baking recipes to hang your hat on!

Dark Chocolate Fudge Cake

Serves: 12

Time: 1 hour

Ingredients

• 200g self-raising flour
• 4 tbsp cocoa powder
• 1 tsp bicarbonate soda
• 150g caster sugar
• 2 tbsp golden syrup
• 3 eggs, beaten
• 150ml sunflower oil
• 150ml semi-skimmed milk

For the icing:

• 100g unsalted butter
• 450g cream cheese
• 325g icing sugar
• 50g cocoa powder
• 2 tbsp rainbow sprinkles, to serve

Method 1. Preheat the oven to 200C/180C fan/400F/Gas Mark 6. Grease and line two 20cm round tins.

2. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with an electric mixer until smooth.

3. Divide the mixture between the round tins and bake for 25-30 minutes in the oven until risen and firm to the touch. Remove from the oven and leave to cool before turning out onto a cooling rack.

4. To make the icing, place the butter in a bowl with the cream cheese and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder. Beat until the icing is fluffy and spreadable. If the cake has risen a little too high, then use a serrated knife to even off the top. Place one cake round on a cake stand and spread half the icing over, almost out to the edges. Top with the other cake round and then with the remaining icing. Sprinkle over the rainbow sprinkles and slice to serve.

Ultimate Sprinkles Birthday Cake

Serves: 10

Time: 1 hour

For the sponge:

• 330g butter
• 330g caster sugar
• 6 large free-range eggs
• 3 tsp vanilla extract
• 330g self-raising flour, sifted
• 75g rainbow sprinkles (optional)
• 1 tsp baking powder
• About 3 tbsp of milk to loosen batter

For the buttercream:

• 300g butter, softened
• ½ tsp vanilla extract
• 500g icing sugar, sifted

To decorate:

• Lots of sprinkles!

Method 1. Preheat the oven to 180C/160C fan/350F/Gas Mark 4. Grease and line three 20cm springform tins. In a standalone mixer, cream the butter and sugar together until pale and fluffy. Then beat in the eggs one by one before adding the vanilla extract.

2. Using a spatula, fold in the flour and baking powder (and the sprinkles if using) until you have a smooth mixture. Use a little bit of the milk if you need to loosen the mixture — you want it to be a bit loose.

3. Divide the mixture into the three springform tins and flatten the top with a spatula if needed. Bake in the oven for about 20 minutes, until they are golden. When the bases are cooked, take them out and let them cool for a few minutes before you take them out of the tin to cool completely on a wire rack.

4. While the bases are cooling, prepare the buttercream filling by beating the butter and vanilla extract together in a bowl until light and fluffy. Then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.

5. To assemble the cake, place one cake base on a cake stand and top with a little of the frosting. Repeat until all the layers are on top and then spread the remaining frosting all over the cake. Decorate with sprinkles and serve!

Brown Butter and Hazelnut Blondies

Serves: 12

Time: 1 hour + cooling time

Ingredients

• 225g butter
• 240g plain flour
• Pinch salt
• 2 eggs
• 3 tsp vanilla bean paste
• 200g dark-brown sugar
• 150g light-brown sugar
• 150g dark chocolate chips or roughly chopped dark chocolate
• 100g hazelnuts, roasted and roughly chopped

Method 1. Place the butter into a saucepan over a medium heat and slowly melt. When the butter is fully liquid, turn the heat up slightly and allow it to bubble away for a few minutes — browning the milk solids — until the butter has changed colour and smells nutty. Remove from the heat, pour into a small bowl and allow to cool to room temperature.

2. Preheat the oven to 180C/160C fan/350F/Gas Mark 4 and grease and line a 20cm x 20cm square tin with parchment paper.

3. Mix the flour and salt together in a large bowl and whisk the eggs and vanilla together in a jug.

4. In a second large bowl, whisk the sugars and browned butter together until pale — for about 1-2 minutes.

5. Slowly add the whisked eggs and vanilla mixture to the sugars, mixing well between each addition, then fold in the flour and salt, then finally fold through the chocolate and hazelnuts.

6. Pour the mixture into the tin and flatten with the back of a spoon to level and bake in the oven for 25-30 minutes until just set but still fudgy inside.

7. Leave to cool, then cut into squares to serve.