Kingswood Holiday Cake

A tradition within itself

Heat oven 180 c /350 f


  • 2 cups sugar
  • 1 3/4 cups  flour
  • 3/4 cup  Cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 eggs
  • 1 cup milk
  • 1/8 cup espresso
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  • 1 pint whipping cream
  • 1 pint fresh strawberries- diced
  • 1 pint blueberries

Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, espresso, oil and vanilla; beat on medium for 2 minutes.

Mix  in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes and remove from pans to wire racks.

Cool completely.

Split cakes in half horizontally to make a layer cake. I use only 3 layers for this cake and reserve the other for a snack for another time. you may use all 4 if you choose to.

Beat Whipping cream,fold in berries.

Assemble cake

Spread berry mixture on top of 2 of the layers leaving the top layer for the cocoa frosting

Cocoa Frosting

1/2 cup Butter –room temp

2/3 cup cocoa powder

splash coffee or espresso

1/3 cup milk

2 1/2 cups confectionary sugar

Combine butter and cocoa, and coffee.

Alternate milk and  sugar in small increments until all blended and smooth.

Frost Cake !

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