A delicious, light vanilla sponge birthday cake recipe. Quick and simple to make and perfect for decorating to make a birthday really special.
When I was a child I loved the birthday cakes my mum made and decorated for me. At my parties, I was always really proud to show off my birthday cake to my friends. In the weeks running up to my birthday, I used to look through my mum’s cake decorating book and choose the cake I wanted (actually I always chose the fairy castle, but never got it).
Now I have my own children, it’s important to me to do the same for them. Rather than choosing from a book, I let them describe what they want and then scour the internet for inspiration to achieve it (I don’t know what I’d do without Google Images and Pinterest). Today is my littlest’s second birthday so I thought it would be a good time to share with you the recipe I use for making the vanilla sponge which goes inside most of the cakes I make for my family. The recipe is adapted from a book called Cake Magic by Virginia Welsh and Alison French – the same book I chose my cakes from when I was little.
The theme I was given for today’s cake was Chuggington. I was told it must include an engine shed, three trains (Wilson, Koko and Brewster), and a turntable (they don’t ask for much!). I’m not a professional cake decorator, but what I lack in skill I hopefully make up for in enthusiasm and effort.
Equipment
To make my vanilla sponge I’d recommend the following equipment…
NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I will earn a small commission.
Accurate scales are essential when baking and I love these Electronic Scales from Salter. You can reset the weight every time you add a new ingredient which is perfect for something like this all-in-one sponge. They’re also compact so take up hardly any space in your cupboards.
If I’m making a round cake I use these tins
from Delia Smith (well if it’s good enough for Delia then it’s good enough for me!).
Instead of using greaseproof paper to line your cake tins I recommend trying these Bake-o-Glide reusable liners
. There’s no need to grease the tin as they’re easily removed, and they’re pre-cut to size so there’s no fiddling around trying to get the greaseproof cut to the right shape.
You’ll also need a large mixing bowl and an electric mixer (you can mix by hand if you don’t have a mixer just be prepared for some arm ache!).
Fancy making a chocolate birthday cake instead?
Then try my new CHOCOLATE BIRTHDAY CAKE RECIPE, it’s really chocolatey, easy to make and perfect for decorating.
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Birthday Cake (All-In-One Vanilla Sponge)
INGREDIENTS
- 225 g self-raising flour
- 2 tsp baking powder
- 4 eggs - I usually use medium but large also work well
- 225 g soft margarine
- 225 g caster sugar
- 6 drops vanilla extract
- 2 tsp milk
RECIPE VIDEO
INSTRUCTIONS
- Preheat the oven to 160ºC/140ºC fan
- Line your baking tins(s) (I usually use 2 x 20cm round sandwich tins or a 20cm x 30cm rectangular tin, depending on the shape of cake I want to make).
- Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
- Add the remaining ingredients (4 eggs, 225g soft margarine, 225g caster sugar, 6 drops of vanilla extract and 2 tsp milk) and beat until thoroughly mixed.
- Pour into the tin(s)
- Bake for 30-35 minutes. To check if the cake is cooked insert a skewer and if it comes out clean the cake is ready.
- Leave to cool in the tin(s) for about 10 minutes and then move to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For
- Suitable for Vegetarians
- Nut-Free
- Soy-Free
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
I’m sharing this with the following recipe challenges… #TastyTuesdays with Honest Mum.
Rosie says
Hiya!
I’m wanting to make a birthday cake for my daughter’s 2nd birthday.
It will be covered in a layer fondant icing then have a Peppa Pig figure on top.
I’ve read that a standard sponge wouldn’t be strong enough to withstand the fondant and that madeira sponge is recommended instead.
Do you think this sponge would withstand the weight of fondant?
Thanks,
Rosie
Charlotte Oates says
Yes, it’s absolutely fine. I’ve made many cakes using either this sponge or the chocolate one (which is based on a very similar recipe) and never had a problem.
Rebecca says
Can I substitute the margerine for butter?
Charlotte Oates says
Yes, just make sure it’s left at room temperature for a while to soften.
Emma Catchpole says
Hi, I love this receipe . How would you adapt the recipe to make a caramel sponge flavour? Thanks
Charlotte Oates says
The easiest way to give it a hint of caramel flavour would be to switch the caster sugar for dark brown or demerara sugar. You could then use caramel buttercream to give more of a caramel flour to the cake.
Claire says
Hi Charlotte
i use your site all the time , its so great! Am about to embark on my next cake challenge, a football pitch cake for my nephew. I have a rectangle cake tin the size you mention above for your vanilla sponge…my question is…will that one layer be enough do you think or do i need two tins? I haven’t done it in a rectangle before so don’t know if the recipe above is enough for one deep cake that can be cut in half and sandwiched together?
Charlotte Oates says
That wouldn’t be deep enough for cutting and sandwiching. You’d be better off baking two cakes and then sandwiching them after baking.
Joe says
My cake has sunk :-(. What did I do wrong?
Charlotte Oates says
There are several things it could be. It’s difficult to say without knowing a bit more, e.g. what size tin did you use? Was the cake cooked in the middle when you first opened the oven door? Did you accurately measure the ingredients (if you use a normal teaspoon as opposed to a measuring spoon it’s easy to add too much baking powder which may cause the cake to rise too high and then sink? If you overmix the cake mixture you can beat in too much air which could have the same effect. Some tins are more insulated than others which can make cakes cook more slowly (meaning they’re not cooked when you open the oven and they sink). If you can give me a bit more detail I might be able to help.
Melissa Christensan says
Hi Charlotte. I’m away & thought I’d comment on the problem I also had with my cakes ‘falling’ to 4-5 mm in height. You cakes are marvelous!! I have several ideas based on your other comments:
1. I need a decent set of measuring spoons not a teaspoon from the cupboard.
2. I used tins with removable bottoms but they’re a tad bigger than the standard tin & are teflon, heavier & this could cause the cakes to take longer.
3. I used salted butter but in order to soften it, put it in the microwave (bad idea!) and so at least 3 tbs were ‘runny’ and thus didn’t mix in but perhaps melted?
4. I have a new Bosch oven but I resort to putting one cake on the bottom shelf so the cake above cooks a lot quicker. I’m thinking of putting one cake in for 35 mins and when finished, I could put the 2nd in the same position. I know: very time wasting. I’m hoping with slightly smaller tins to put both on the same middle shelf.
5. Also, I don’t know how long to mix the ingredients for? They mix very quickly but I know from previous recipes that 3-4 mins is essential. Would that be right?
6. When I take it out and “if it doesn’t spring back, it needs to go back” is my mantra. But taking it out, does that already ruin the cake or cause it to fall? I wouldn’t have thought so -but I should check all criteria!
And is there any extra advice you could give? I have to admit the first 3 times I baked the cake. Charlotte, it was flawless, so a month ago, when it fell in the tin, I went over the things I need to improve. Thank you for your terrific site. My son ADORES your cakes! Apologies for the epic post!!
Danii says
Thank you so much! I used this recipe to practice making a birthday cake for my partner but I made cupcakes instead and they came out really well. I took loads into work and everyone commented on how nice they tasted plus my manager was amazed how light and fluffy they were.
Nicci says
Hi,
I am looking for some advice on my next cake adventure using your recipe! I am looking to make a wooden barrel beer bucket type cake and wondered if you would be able to help me with a couple of questions? I have googled no end and watched as many you tube videos as I can find but still a little unsure on a few things..do I just fondant cover the top of the cake then put fondant wooden slats around the outside or do I fondant the whole cake then fondant slats around the edge? Wasn’t sure if there would be too much fondant if I did the latter as there would be 2 layers of fondant but was worried that the cake may not stay fresh if I put just the slats around it?(I would make sure they stick next to each other so no gap if possible!) Also would I need to dowel a 4 layer cake or support it in any way? If I do 4 layers do I do the same amount of buttercream/jam in each layer as I did following your recipe or would you put less in as there would be 3 layers? Last question honestly! I am going to buy largr rock candy crystals as ice cubes to put in it – should I put a cake board on top of the cake for the ice cubes to ‘rest’ on?
I’m sorry for so many questions and I’m not sure if you have done anything like this before but any help would be really appreciated!!
Charlotte Oates says
Personally, I would put a thin layer of fondant over the whole cake and then add the slats over the top of that. As long as you keep the slats quite thin then it won’t be too much fondant. Only using the slats without a layer of fondant underneath may be harder to keep neat.
You shouldn’t need dowels for four layers (unless you’re adding a lot of weight to the top).
If you use my calculator (there’s a link in the recipe notes) it’ll tell you the amount of buttercream you need for 4 layers.
Whether you need a board for the rock candy depends on the weight and how much you want to add. If you’re only adding a few then it’ll be fine (I put quite heave fondant figures on top of my cakes without any problem). If you’re piling them up quite high then a thin board for extra support would be a good idea. If you are putting the board on top then I’d also add dowels to support the extra weight.
Coll says
It’s that time of year again! I always use your recipe for my daughter’s birthday cakes – choc one in the oven baking now!
I just wanted to say thank you for making me look good in my daughters eyes as the cakes have always turned out perfectly!
Fingers crossed this time will be the same
Charlotte Oates says
Aww thanks, hopefully she’ll have lots of happy memories of the cakes you made as I do with the ones my Mum made for me 🙂
Baking fanatic says
how can I make sprinkles stick to the side of a cake with frosting?
Charlotte Oates says
If you cover the outside of the cake with vanilla buttercream you can then stick the sprinkles to that.
Baking fanatic says
what type of frosting should I use?
Charlotte Oates says
Whatever type you feel like. I usually use vanilla buttercream, but I’ve got a selection of other flavours here you could try.
Baking fanatic says
sweet, thanks
Itrat Kazmi says
Hi Charlotte I’m making a 12” rectangle cake and wanted to ask that will these measurements of ingredients be enough?
Charlotte Oates says
Hi, if you put your tin dimensions into my calculator it’ll tell you what you need.
Yvonne says
Hi Charlotte,
Sorry to bother you. I love your cake recipe and have used it for my children’s birthday cake several times now. I now need to make a peppa pig cake for my daughter and will be using a tin roughly 25cm X 35cm. I have used your calculator so know what ingredients I need but I unfortunately only have one tin this size and need a two layer cake. What would you suggest? Bake as one and cut in half (if so what time and temp adjustments should I make) or bake in two batches?
Thanks
Charlotte Oates says
Personally for a cake that size I’d bake two cakes as it can be harder to ensure the middle is cooked without overdoing the edges on a larger deeper cake. Make each batch of the mixture just before you bake it as the second cake won’t rise properly if you leave the mixture to rest while the first is cooking.
Sarah says
I just made this cake and it smells quite strongly of egg and has a dimpled surface on top. Have I done something wrong? I can’t check how it tastes without cutting it which I can’t do as it’s for my daughter’s birthday.
Do I need to start again?
Charlotte Oates says
How does your sponge look compared to the one in the video? A small amount of dimpling is OK, it’ll just be where the heat hit the top and cooked the surface before cooking the sponge underneath. Has the smell subsided as the cakes have cooled? I find I can sometimes smell the egg when they’re fresh out of the oven but the smell disappears as the cake cools.
Sarah says
Yes, they smell less strong now so will risk it. Thank you.
Almi says
Hi, i want to make this for baby shower, but it doesn’t have instructions for the filling . In the picture it looks it has jam. Can i ask did you you jam and buttercream for filling? Or jam and whipping cream?
And i want to make two 10″ layered cake do i have to double it?
Many thanks
Charlotte Oates says
I used a thin layer of strawberry jam and vanilla buttercream for the filling. The cake is also coated with buttercream underneath the fondant icing. This adds to the flavour (as I love the taste of buttercream) and also helps to create a smooth surface for the fondant. If you have a look in the recipe note there’s a link to the buttercream recipe and also to a special calculator which will tell you the ingredients needed to make the cake in a larger size.
Almi says
Thank you so much Charlotte. You are very helpful.
Best wishes
Nicci says
Hi,
I just wanted to let you know I made my son’s 2nd birthday cake with a Thomas The Tank Engine theme using your recipe and following the fondant tutorial you recommended on you tube (you recommended it earlier in the year in your comments) I didn’t leave the mixture this time (after my 2nd cake didn’t rise when I trial cooked the cake layers separately) so I did both cakes at the same time and the cake and the fondant were a complete success! I was so so proud of myself and I just wanted to say without your recipe and all of your help it wouldn’t of turned out anywhere near as good thank you so so much!
Charlotte Oates says
I’m so pleased it worked out well for you and I hope your son had a lovely birthday xx
yvonne Stanley says
Made this cake for my son’s 18th well usually there’s loads of cake left over a week later so throw it out for the birds…. well his birthday was on Saturday we made 3 cakes of different sizes to stack up we needed to feed possibly 100 people only 50 turned up well we came home with 1/2 of the smaller cake …. it had gone by Monday night. 2 more currently in the oven as I type it’s the best cake I’ve ever tasted so so moist. I’ve been asked for one to take into work so 1 for home 1 for work.
Thank you I won’t bake another sponge cake again
Charlotte Oates says
Thank you for your lovely comment, I’m so glad you enjoyed it
Marika Sibley says
Hi Charlotte,
I’m looking at making a birthday cake for the first time, on your recipe it dosent have the jam in it or the fondant recipe on how to do that which is in the picture, I wondered if you could tell me how much ham I should use and how I cover the cake with icing ect?
Thanks
Charlotte Oates says
I’ve never weighed out the jam, so I’m not 100% sure. I think it’ll need about 100g. For the fondant icing, if you’re making a 2-layer 20cm round cake then you’ll need approximately 880g of icing (if you’re making a different size then you can calculate how much you need here). I don’t have instructions for covering a cake in fondant but there are some great tutorials on You Tube such as this one.
Gemma says
Hi im going to attempt to make my sons 2nd birthday cake following youd recipe. I need the cake decorated by Saturday 22nd Sep. How far in advance can i make the cake before decorating it, and then once decorated how long will it keep for? Thank you Gemma.
Charlotte Oates says
I usually bake a cake 2 days before it’s needed and decorate the day before. It usually lasts for about 4 days after the party, so 6 days from baking in total.
Rhona Thomson says
Hi charlotte, i am going to attempt my sons 3rd birthday cake next week and this will be my first time working with fondant! His birthday is on the thursday so would need to bake and decorate the 2 previous nights what i want to know is do you put your fondant on right after the buttercream or let it set in the fridge for a while before and do you coat your cake twice in buttercream?
Thank you!
Charlotte Oates says
The way it should be done and the way I do it when I’m saving time are not the same 🙂
The best way to do it is as you’ve described, a thin layer of buttercream, chill, then another layer, chill and then decorate with fondant. This ensures that the buttercream is firm when you add the fondant so doesn’t squeeze out underneath the bottom of the fondant. However, I tend to go for buttercream then fondant and I’m usually OK.
Cindy says
Hi Charlotte please could you help me I am making a no 3 birthday cake the tin eq a round 10×3 I am going to fellow you sponge mix’s so how much ingredients would I want and how long to cook in gas oven I hope that you can help me thankyou
Charlotte Oates says
If you put 25cm round and 2 layers into my calculator it’ll tell you the ingredients you need. If your tin is 3″ deep then your cake should take 45-50 minutes to cook at 140℃ fan (or 160℃ non-fan).℃