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Cake Star Khensani Peters’ choc & vanilla charmer

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Recipe Ingredients


  • 3 extra-large eggs x 2
  • 10ml vanilla essence x 2
  • 175ml oil x 2
  • pinch of cream of tartar x 2
  • 2 cups cake flour x 2
  • 15ml baking powder x 2
  • salt
  • 1 cup sugar x 2
  • 175ml water x 2
  • 30ml good-quality cocoa powder

Butter icing:

  • 250g butter
  • 500g icing sugar
  • vanilla essence
  • 30ml cocoa

Recipe Directions


  1. Preheat oven to 180°C.
  2. Spray the cake tin with nonstick spray and put wax paper at the bottom of the tin.
  3. Separate the egg yolks from the whites.
  4. Add vanilla essence to the oil.
  5. Add a pinch of cream of tartar to the egg whites.
  6. Mix flour, baking powder and a pinch of salt together.
  7. Beat the sugar, water and egg yolks on maximum speed for about one minute.
  8. Add the oil to the mixture and mix for another minute.
  9. Reduce the speed to low and add the flour mixture.
  10. In another bowl, beat the egg whites until they form stiff peaks.
  11. Finally, gently fold the egg whites into the mixture.
  12. Repeat the recipe and add 30ml cocoa powder to the dry ingredients to make a chocolate mixture.
  13. Pour the vanilla mixture into the tin, swirl the chocolate mixture through it and bake for about 60 minutes or until a skewer  comes out clean.
  14. Remove the cake from the tin and leave it to cool.
  15. Cut the cake into three layers.
  16. Ice the first layer with vanilla icing and the second with chocolate icing.


  1. Beat the butter until it’s pale.
  2. Add icing sugar bit by bit.
  3. Add vanilla essence.
  4. Divide the icing in half.
  5. Add 30ml of cocoa to one batch.

Contact: www.ntshovelocakes.co.za, phone  082 551 4094 or e-mail khensi@ntshovelocakes.co.za.


Each Serving:

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