Daim Cake

Happy New Year to you all! 2020 has arrived and a new decade has begun.

This cake is inspired by one of my favourite places to go. On New Year’s Day we headed off to IKEA to look at a sofa bed and well to have a general look around. Of course we did get have some meatballs while we were there. I recommend the meatballs from there.

Every where you go in IKEA are these bags of little daim bars and I thought well why not start the New Year off with a big cake.

Big cakes stress me out big time because I’m used to do them about I never think they look good but I’m determined this year to change that. This cake did stress me out but I’m happy with the end result. I’m also a believer that as long as it tastes good then the way it looks isn’t the top priority.

This three layer cake has crushed Daim bars in the middle with a chocolate buttercream sitting on a beautiful chocolate sponge. There are mini Daim bars stuck around the outside and more crushed up Daim bars on the top of the cake.

I know that everyone is trying to eat better after Christmas but cake is good no matter what. I have spare Daim Bars left so I will be doing a recipe with them soon well as long as there are some left.

Daim Cake

Keyword Baking, Cakes
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 8 Slices


  • 375 g unsalted butter
  • 375 g caster sugar
  • 285 g self-raising flour
  • 15 g Cocoa Powder
  • 6 eggs
  • 4 Tbs whole milk
  • ½ tsp vanilla extract
  • 250 g unsalted butter
  • 565 g icing sugar
  • 15 g Cocoa Powder
  • Mini Daim Bars
  • 4 tbsp whole milk



  • Pre-heat the oven to 180 degrees/Gas 4. Grease three 20cm (8 inch) deep sandwich tins then line the base of each tin.
  • Add the cake ingredients to a bowl and beat until the mixture has become a smooth batter. Divide the cake mix equally between the prepared tins and level the surface.
  • Bake in the pre-heated oven for about 22 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.


  • Beat the butter until it is light in colour (about 5 minutes) then slowly add the icing sugar then combined until it is fully incorporated.
  • Add in the cocoa powder and the milk and mix again, if the mixture is still stiff then add more milk until the butter cream is smooth.
  • Crush up a few mini daim bars by using a knife then using a palette knife spread the buttercream on the bottom layer of sponge and add a handful of crushed daim bars. Repeat this until the cake is assembled.
  • Once all three layers are stacked on top of each other, do a crumb coat around the outside of the cake and on the top. Put cake in the fridge for at least 30 minutes for the buttercream to set.
  • After the cake has been in the fridge, then start doing your top coat of buttercream. Once the cake is covered. decorate with the daim bars.

Thanks for reading. Follow me on Twitter/Instagram


Leave a Reply