double layered chocolate cake with nuts


Did you know that 27 January is National Chocolate Cake Day? There are normally not many things to look forward to in January so we think this is a day that should go into your calendar 🙂 To celebrate we thought we would share one of our favourite chocolate cake recipes. We’ve made this a lot over the years for various child birthday parties and it always goes down well and is surprisingly light and always moist!

Here’s the recipe, and if this has inspired you be sure to drop us a picture on social media using @stickerscape to show us your creations!

Credit: Thanks to Recipe Vibes for this recipe!


240 g Plain Flour (All purpose flour)
360 g Caster or Granulated sugar
60 g Unsweetened cocoa powder
2 teaspoons Baking soda
1.5 teaspoons Baking powder
¾ cup Vegetable or Sunflower oil
3 Eggs
½ cup Buttermilk
½ cup Boiling hot water


  1. Measure out the ingredients. Preheat the oven to 170C.
  2. Lightly grease two 20cm cake tins with butter and line with baking paper. Set aside.

    Sift the flour into a bowl then add baking soda, baking powder, and sugar. Mix well and set aside.

  3. In another bowl (mixing bowl), add the eggs, milk, and oil then whisk.
  4. Add in the flour mixture and stir till it forms batter then add the boiling water and mix till batter is smooth.
  5. Pour the cake batter into the prepared cake pans and put them in the oven. Bake at a temperature of 170C for 35 minutes or till the skewer when inserted, comes out clean.
  6. Bring the cakes out of the oven and leave them in the cake pans for 5 minutes before turning on a cooling rack. 

    Remove the baking paper and leave the cakes to cool completely. 

  7. You can then serve or fill and cover with chocolate buttercream frosting or any frosting of your choice.

And that’s it! Having made this cake lots of times, the great thing about it is its versatility. We’ve made double-layered cakes (with chocolate frosting between the layers), but also smaller triple-layered versions (just cook each layer for slightly less time, checking if it’s done with a skewer). It can also work as lots of small individual square cakes if you only have a rectangle cake tin. Happy baking!