Curly Whirly Cake Recipe

Curly Whirly Cake

Curly Whirly Cake
Learn how to make a Curly Whirly cake during our Curly Whirly Experience class.

Makes a 17cm cake
Ingredients for the dark chocolate sponge: 

  • Milk – 250ml
  • Light Soft Brown Sugar – 275g
  • Dark Chocolate (54 per cent cocoa solids), chopped – 100g
  • Plain Flour – 175g
  • Baking Powder – 1 tsp
  • Cocoa Powder – 30g
  • Salted Butter (softened) – 100g
  • Medium Eggs (lightly beaten) – 2

To decorate: 

  • 1 quantity of Cream Cheese Frosting, flavoured with vanilla
  • Chocolate flakes, or a little melted chocolate (optional)


  1. Heat the oven to 190C/Gas Mark 5. Line two 17cm sandwich tins with foil or baking parchment.
  2. Heat half the milk and half the soft brown sugar together in a saucepan until the sugar has dissolved, then add the chocolate and stir over a low heat until melted. Remove from the heat and leave to cool slightly.
  3. Sift the flour, baking powder and cocoa powder together and set aside. Put the butter in a large bowl, add the remaining sugar and beat together until light and fluffy, using an electric mixer. Gradually add the beaten eggs, alternating each addition with a tablespoon of the flour mixture to prevent it splitting.
  4. Fold in the rest of the flour, followed by the remaining milk, then add the still-warm chocolate milk. Mix until smooth; it will have a very runny consistency.
  5. Divide the mixture between the two lined tins and bake for 20-25 minutes, until risen and firm to the touch. Remove from the oven and leave to cool in the tins.
  6. Turn the cakes out of their tins and sandwich them together with about a quarter of the frosting. Spread a thin layer of frosting over the top and sides to bind any crumbs and then leave to set in the fridge for an hour.
  7. Coat with the remaining frosting, smoothing it with a palette knife. Sprinkle with chocolate flakes or put the melted chocolate in a parchment piping bag and pip patterns on the cake.
Cake School