celebrating 130 years 1884-2014

Train Birthday Cake

By Chelsea Sugar
Train Birthday Cake
12 servings
  • 6 reviews

  • Difficulty Moderate
  • Prep time 30 mins
  • Cooking time 1 hrs 30 mins
  • Serves

    600g white chocolate
    400g butter
    500ml milk
    330g Chelsea Caster Sugar
    1 Tbsp vanilla essence
    4 large eggs, lightly beaten
    200g self-raising flour
    300g plain flour

    Train Buttercream Icing:
    160g butter, softened
    500g Chelsea Icing Sugar
    40-50ml milk
    2 tsp vanilla
    Food colouring of your choice


    Place chocolate, butter, milk and sugar in saucepan over a low heat, stir occasionally. Once chocolate and butter has melted remove from heat, stir until fully combined. Allow to cool to room temperature.
    Preheat oven to 160°C. Grease 2 x loaf tins and line the base and sides with baking paper.
    Once chocolate mixture has fully cooled stir in vanilla and eggs. In a large bowl combine flours together. Stir in a cup of chocolate mixture until it forms a smooth paste. Add another cup of the chocolate mixture and mix thoroughly. Stir in the remaining chocolate until smooth.
    Split mixture evenly between tins and bake for approx. 1 hour 30 minutes or until cooked in the centre (when an inserted skewer pulls out clean). Allow to cool on a wire rack. Once cakes have fully cooled, cut into shapes.

    Take the first loaf and trim the sides and one end so that they are straight. Trim the remaining end on an angle to form the front of the train.
    Take the second loaf and trim the sides so that they are straight and match the width of the first loaf. Cut into two sections to form the train cab (which sits on top of the first loaf) and the trailer (follow our guide picture below). Assemble on a cake board or tray and ice with buttercream icing. Decorate with sweets of your choice.

    Beat together butter and icing sugar. Add 40ml milk and the vanilla, beat for five minutes. Carefully add food colouring a drop at a time, mix thoroughly before adding more, until you get the desired colour. Add extra milk if icing is too stiff to spread easily.

    Tip: Gel Food Colours work really well and won’t make your icing runny, look for them in specialist cake decorating stores. Dip a clean toothpick into the gel then drag through the icing to deposit the colour. Mix well. Use a clean toothpick to add more colour if desired.



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Average Rating
(6 reviews)

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Love this recipe easy to make, made this for my 3 year old grandson and he loved it!

Very easy to make. Grandkids loved it

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Easy instructions to follow and the results are very impressive, even for a novice cake maker like myself! My 4 yr old boy loved it!

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Great cake to make and the end result was amazing. I had very happy 4 year old.

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Made this with a white chocolate buttercream, delicious and looked great =D

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Great cake for carving intricate pieces. I made this cake for my son's 4th birthday and I added hundred and thousands to the batter for a "fun fetti" colourful look - it was brilliant!

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