Cocoa butter cake with cream cheese frosting topped with Rainbow truffles and strawberry


Ugly but successful…I think… LOL! – from zero to something. Hmm… Need improvement on creaming and topping the cake… Or maybe go find some minion stuff

For the cake –


4 egg whites + 4 egg yolks

5 tbsp caster sugar

120g butter

110g cake flour

1 tsp baking powder

1/8 tsp baking soda

1 tsp cocoa powder

4 tbsp Pura fresh milk



  1. Beat the egg whites using hand mixer by adding sugar bit by bit until it turns fluffy.
  2. Add one egg yolk and mix. Repeat.


  1. Add in butter and mix.
  2. Add in milk and mix.
  3. Sift in flour, baking powder, baking soda and cocoa powder; then fold it into the mixture.


  1. Pour into baking pan and knock the pan.
  2. Under preheated oven of 170 degree celcius, bake for 40 minutes. (I poked with a stick and it still saw some sticking on the stick – I bake for another 15 minutes under 150 degree celcius)


The cake decided to give us a smile when it came out from the oven.


I toppled it and cool it down.


Then I slice the top part of the cake so that it is even.


My girl was enjoying the top part of the cake with her bear.

For the cream cheese frosting, I prepared while the cake was baking.


Ingredients used:

½ cup butter

½ cup cream cheese

1 cup icing sugar

Just mix everything with a hand mixer until it looks foamy.

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