Isaac & Scout's Christmas cake

Isaac & Scout's Christmas cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 45 mins Plus cooling


Cuts into 12 slices
This delightfully indulgent-looking Christmas cake is so simple that even the children can lend a hand

Nutrition and extra info

Nutrition: per serving

  • kcal569
  • fat28g
  • saturates16g
  • carbs76g
  • sugars45g
  • fibre2g
  • protein8g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g caster sugar
  • 4 medium eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • zest 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 5 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 450g self-raising flour, sifted

To decorate

  • 2 x 410g 100g bars milk chocolate
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g bar dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g bar white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • edible gold or silver balls


  1. Butter two cake tins, 24cm and 18cm, and line the bases with parchment paper. Heat oven to 180C/fan 160C/gas 4. Beat the butter and sugar in a bowl until light and creamy. Gradually beat in the eggs and orange zest, adding some flour with the last few additions to prevent curdling. Using a metal spoon, fold in the remaining flour and milk. Split the mix between the tins and smooth the tops.

  2. Bake the cakes together, 30-35 mins for the smaller and 40-45 mins for the larger, until golden and springy. Cool in the tins, then turn out on a rack to cool fully.

  3. Break milk and dark chocolate into a bowl and melt over a pan of simmering water, stirring occasionally. Melt white chocolate the same way. Peel the paper from the cakes and sit the largest on a plate. Spread a small blob of chocolate in the middle and sit the smaller cake on top. Drizzle with chocolate, sprinkle with edible gold or silver balls and leave to set. Keep in an airtight container.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Dec, 2012
i tried this cake and it turned out great and fabulous to see . i will make again for all the special occasion.. thank you
Rowena Wilkes's picture
Rowena Wilkes
14th Dec, 2011
Just wondered as a couple of her recipes are named after Isaac. Thought it might be her sons name or something because its my sons name aswell
6th Dec, 2011
he discovered gavity
Rowena Wilkes's picture
Rowena Wilkes
20th Oct, 2011
Please can you tell me who Isaac is? Cheers!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?