Hero Curve

Shweshwe Cake Recipe


Celebrate our heritage with this Shweshwe cake decorated in a colourful shweshwe pattern, using South Africa’s favourite Liquorice Allsorts.


For the cake sponge:

  • 1½ cups (350g) butter
  • 1½ cups (350g) castor sugar
  • 6 large eggs
  • ½ cup (125ml) milk
  • 2¼ cups (300g) self-raising flour, sifted
  • 1 cup (100g) cocoa powder, sifted
  • 2 tsp (10ml) baking powder
  • 2 tsp (10ml) vanilla extract

For the icing:

  • 3 cups (375g) icing sugar
  • ⅓ cup (80g) butter, softened
  • 1-2 Tbsp (15-30ml) milk

For the topping:

  • 1 packet (400g) Original Liquorice Allsorts
  • 1 packet (150g) Original Mini Liquorice Allsorts
  • 1 packet (150g) Liq-O-Dots Liquorice Allsorts


  1. Preheat oven to 180ºC.
  2. Lightly grease 2 round cake tins with a little extra butter and cut out 2 pieces of nonstick baking paper to fit the base of the tins.
  3. Place all the cake ingredients in a large mixing bowl and beat for 1 minute, or until just combined. It's important not to beat the batter too much – just long enough to make it smooth.
  4. Divide mixture between tins and bake for 45-50 minutes. Set aside to cool for 5 minutes.
  5. Run a knife gently around the edge of the cake tins and turn out cakes onto a wire rack to cool completely.
  6. Mix icing sugar and butter together, then stir in vanilla and 1 Tbsp milk.
  7. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If too thick, beat in more milk, a few drops at a time. Cool for 15 minutes.
  8. Trim tops of cakes just enough so they can be easily layered and decorated.
  9. Ice the top of one cake, layer with second cake, then ice top and sides.
  10. Decorate the cake in a shweshwe pattern using Liquorice Allsorts.
  11. Slice and serve.

What you need

Original Liquorice Allsorts 150g
Original Mini Liquorice Allsorts 75g
Original Liquorice Allsorts 150g
Original Liquorice Allsorts 150g
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.