Skite Cake

Skite Cake


"One of my mum's best."
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2 h 45 m servings 277 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet or jellyroll pan with foil.
  2. Beat 1/2 cup butter and sugar with an electric mixer in until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg and beat well. Sift together the flour, cocoa powder, and baking powder. Gradually stir into butter mixture until fully combined. Spread batter into prepared pan.
  3. Bake in preheated oven until top springs back when touched lightly with a finger, 15 to 20 minutes. Let cool in pan on a wire rack.
  4. In a small saucepan over medium heat, combine condensed milk, golden syrup, and 1/4 cup butter. Whisk 1/4 cup sugar with 1 tablespoon flour; stir into milk mixture. Cook and stir until butter is melted and sugar is completely dissolved. Remove from heat and allow to cool slightly. Spread over cooled cake. Allow to cool completely and set.
  5. Frost when set with chocolate frosting. Cut into bars and serve.


  • Editor's Notes:
  • Lyle's Golden Syrup is a thick sugar cane syrup, available at specialty markets, some grocery stores, and online.
  • Instead of chocolate frosting, you could glaze the cake with chocolate ganache or a pourable chocolate icing.


Read all reviews 4
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Least positive

I would NOT recommend this recipe!! I made sure to follow the directions exactly but it was a disaster. The "cake" was very thin and dry. The topping never set and it was a gooey, not very good ...

All I can say is that you must try this cake. We all loved it!

Cake was too dry and topping never firmed up even though I did put it in the fridge.

I thought this receipt was very good. My filling wasn't setting either so I put the cake in the fridge for an hour and it set up beautiful. I was then able to add the frosting with no gooey me...

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