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You are here: Recipes > Geometric Cake Recipe

Geometric Cake Recipe

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Baking ingredients

  • 1125 g unsalted butter - softened
  • 1125 g caster sugar
  • 6 tsp vanilla extract
  • 20 large eggs
  • 125 g corn flour
  • 18 tbsp milk

Decorating ingredients

  • 625 g unsalted butter - softened
  • 1200 g icing sugar
  • 9 tbsp milk
  • 5 tsp vanilla extract
  • 250 g Poppy Red Ready to Roll Icing
  • 250 g Pink Ready to Roll Icing
  • 250 g Yellow Ready to Roll Icing


Baking Instructions:

Step 1

Preheat the oven to 180°C / 350°F / gas mark 4.

Step 2

Grease and line four 6in round cake tins and four 8in round cake tins.

Step 3

In a large bowl, cream the unsalted butter and caster sugar and add 6 teaspoons of vanilla extract.

Step 4

Add the eggs, one at a time, adding a spoonful of flour between each.

Step 5

Fold in the rest of the self-raising flour and corn flour and when mixed in, add 18-20 tablespoons of milk.

Step 6

Divide the mixture between the six lined cake tins and bake in two batches for about 25 minutes each until a cake skewer comes out of each cake clean.

Step 7

Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.

Decorating Instructions:

Step 8

To make the buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 9-12 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.

Step 9

Take half the prepared buttercream and the raspberry jam and sandwich the four layers of the smaller (6in) cake and then the larger (8in) cakes together. The cakes should be four sponge layers deep each.

Step 10

Cover the two cakes with a thin layer of the remaining buttercream.

Step 11

Repeat the process to cover the small (6in) cake.

Step 12

Evenly space and insert four long pieces of plastic cake dowelling into the centre of the larger (8in) cake, ensuring that the smaller (6in) sponge cake will cover the dowels when placed on top. Trim the dowels to the same height as the larger (8in) cake using wire cutters or strong scissors.

Step 13

Gently stack the smaller (6in) white icing covered cake on top of the larger (8in) iced cake, securing in position with royal icing.

Step 14

Knead and roll out the Renshaw Navy Blue, Poppy Red, Lincoln Green, Pink and Yellow Ready to Roll Icing separately on a work surface lightly dusted with icing sugar.

Step 15

Using a large triangle cutter, cut out triangles out of each coloured icing. Place alternate colours on the larger (8in) cake evenly across the width and down the length of the cake, securing in place using cooled boiled water.

Step 16

Repeat the process with the smaller (6in) cake.