Perfectly suited to Easter this Speckle Cake contains layers of white chocolate sponge sandwiched together with delicate pastel coloured peppermint buttercream. It's almost too pretty to eat. The recipes below is sufficient for 3 x 6-inch cake tins - these are smaller than normal. If you would like to use 8-inch tins see measurements in the notes.
To make a 3 layer cake in 8 inch tins use the following measurements - fill your tins 2/3 full. Do not overfill but if there is spare batter make a few cupcakes. You may need to bake these larger sponges for a few more minutes. For the Cake: 300g/ 1 1/3 cups / 10 1/2oz softened butter; 300g/ 1 1/2 cups / 10 1/2oz caster sugar; 5 eggs; 5 tbsp milk; 300g/ 2 1/2 cups / 10 1/2oz plain (all purpose) flour (sifted); 2 1/2 tsp baking powder; 250g/ 1 2/3 cups / 9oz white chocolate - finely chopped. For the buttercream: 300g/ 1 1/3 cups / 10 1/2oz softened butter; 450/ 4 1/2 cups/ 16oz icing (confectioner's) sugar; 1 tbsp milk; Peppermint extract - around 2 1/2tsp but this may vary depending on brand so start with 1 tsp and taste before adding more; Gel food colouring.