Three fabulous cakes to pep up a dull day

Chocolate Peppermint Cake

A soft, sweet chocolate cake laced with a tinge of peppermint that can be served for high tea and also as dessert.

It is simple and delicious. Peppermint extract is available in bottles at Baker's (Wholesale Bakers Shop) at Padma Junction in Ernakulam.


Flour – 1 cup

Granulated sugar – Three-fourth cup

Butter – More than half cup, at room temperature

Cocoa powder – One-third cup

Cold milk – Two-third cup

Egg – 1 no.

Peppermint extract – 1 tsp

Baking powder – 1 tsp

Baking soda – Quarter tsp

Salt – Quarter tsp


Pre-heat the oven at 180 degrees C. Grease and flour a 9’’ cake pan. Sift the flour, cocoa powder, baking powder, baking soda and salt and keep aside.

In a bowl, using an electric hand mixer, beat the butter and the sugar. Add the egg, beat well.

Add the peppermint extract and beat. Add the flour mixture in three batches, alternating with the milk, starting and ending with the flour-cocoa mixture. Stir with a spatula. Pour the batter into the pan. Bake at 180 degrees for 12-14 minutes, until a fresh toothpick, once inserted in the centre, comes out clean. Cool for 30 minutes. Invert, slice and serve warm.

Butter Cake

A delectable tea-time cake that is takes less than 30 minutes to bake. Yields 16-20 slices.


Flour – 1 cup / 100 gms

Sugar – 1 cup

Butter, unsalted – 125 gms

Eggs – 2, whole

Milk, lukewarm – 4 tbsp

Baking powder – 1 level tsp

Vanilla essence – 1 tsp


Pre-heat the oven at 180 degrees for 10 minutes. Butter and flour a 7" square cake dish.

First, place the sugar in the ‘mixie’ jar and pulse to powder it finely. Chop the butter into small cubes and add to the sugar. Pour two eggs into the jar. Add the baking powder, milk and vanilla essence. Turn the mixer for a minute over medium speed.

Tip in the flour and process until the batter is combined, do not over-process, this is just to incorporate the flour. Stir thoroughly using a rubber spatula. Pour the batter into the greased cake dish. Bake at 180 degrees Celsius for 15 minutes. Insert a toothpick, if found clean, the cake is ready to serve. Slice and serve warm with a pot of steaming tea or coffee.

Chocolate Cake with Rose Icing


Maida – 1 and a quarter cups

Granulated sugar – 1 cup

Refined oil – One-third cup

Water at room temperature – 1 cup

Drinking cocoa powder – 3 heaped tbsp.

Nutella / Chocolate spread – 1 tbsp

White vinegar – 1 tbsp

Baking soda – Half tsp

For rose glaze

Icing sugar – Three-fourth cup, sifted

Orange/ rose food colour – A few drops

Rosewater – 2 tbsp


Pre-heat the oven at 170 C for 10 minutes. In a bowl, combine the sifted flour, granulated sugar, refined oil, water, drinking cocoa powder , vinegar with half a teaspoon soda. Whisk well with a metal ladle until blended. Pour into a lightly greased 8’’ round cake pan. Bake at 170 C for 35 minutes. Let it cool completely. Carefully invert onto a plate.

To prepare the icing: In a small bowl, mix the rosewater with the food colour. In a bowl, combine the icing sugar with orange coloured rosewater. Place the cake on a toppled plate. Pour the icing seamlessly, coating the entire surface. Chill in the fridge for 15-20 minutes. Slice and serve with a glass of icy fruit juice.