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.
Diane Scudamore says
has anyone tried this in a 10″ round tin ?
Elizabeth Leighton says
Hi Charlotte I just tried your vanilla sponge recipe and it’s delicious I want to use this for my sisters birthday cake but could you tell me how long the cake keeps and how to store it as I would like to make it ahead of time
Charlotte Oates says
You can freeze the un-iced cakes wrapped in clingfilm.
If you don’t want to freeze the cake, I find it’ll last for about 6-7 days in an airtight container. I usually bake the cake two days before it’s needed, and ice it the day before. It’s then good for about 5 days afterwards.
Jayne says
I made this cake as a dummy run before I make one for my daughters 18th, it turned out perfect and the taste was gorgeous. Only thing I want to change is the buttercream filling, a little too sweet for me.
Charlotte Oates says
The buttercream recipe is based on the standard 2:1 ratio of icing sugar to butter, but will still work down to a 1:1 ratio to make it less sweet.
Michelle Setters says
Hi, I want to use the chocolate cake recipe but want to do a chocolate orange cake. I have the orange essence but how much would you recommend I put it? I have used your calculator to get recipe quantities as the cake tin I’m using is 25cm wide by 32cm long. Many thanks x
Charlotte Oates says
I’ve not tried this as an orange cake so I’m not 100% sure, but if I were to give it a go I would add 1tsp of orange extract and leave out the vanilla extract.
Michelle says
Many Thanks, I’m trying this tomorrow so I’ll let you know how it goes!!
Emma Fletcher says
Hi Charlotte, I always use this recipe now for birthday cakes and get great comments every time! I do find that the edges crumble a bit though and make it difficult to adhere butter icing to. Is this because I’m using silicon tins? Thanks, Emma
Charlotte Oates says
It could be, although as the cake is cooked on a slightly lower temperature that many other cakes the edges do tend to be a little softer (I like the texture of the cake when it’s cooked on a lower temperature as I find a cake cooked at 180C/160C fan tends to have slightly tough/brown edges). One solution is to add a very thin layer of buttercream, chill the cake in the fridge, and then add another layer of buttercream. The first layer will stick all the lose crumbs to the cake so you can then make the second layer nice and neat.
Sarah Purkiss says
Fantastic recipe, this is my go to now, perfect cake every time both vanilla and chocolate are perfect! Thanks so much for sharing!
Mrs P
Jessica Edwards says
Hi there!
I absolutely love your reciepies & some off them have been going down a treat!
However I am following step by step this vanilla sponge recipe but for some reason the middle off the cake keeps sinking in the oven!
I am not opening the oven at all & leaving it to cook for the amount off time required.
My oven is set to the right temp needed and I am using your recommended cake tins for this one!
Any suggestions please?
Thank you x
Charlotte Oates says
The most likely reason for this is too much baking powder. How are you measuring the baking powder? You should use a measuring spoon rather than a regular teaspoon and the baking powder should be flat. If it is heaped, or you use a regular teaspoon then you could be adding too much which would cause the cake to sink.
Felicity says
Hi Charlotte, how long should I leave the sponge cake to cool before adding buttercream and icing? Can it be left to cool at room temperature overnight? Thanks
Charlotte Oates says
It needs to have cooled to room temperature. I often leave mine overnight before adding the buttercream stored in an airtight container. I usully put one of my baking liners between the two layers while I’m storing them to ensure they don’t stick together.
Felicity says
Thanks Charlotte, this is a lovely recipe
Kasia says
Made this twice now. Both times it was nowhere near cooked by suggested time. In fact, the centre had somehow turned to liquid. By the time it was cooked in the middle, the outside was dry and crispy. Both times the cake was also very greasy. It’s almost as though baking on such a low temp for a long time made the butter melt and sink to the bottom in a greasy mess. Very disappointed.
Charlotte Oates says
Hi, I’m sorry to hear that. Did you cook that cake as per the original recipe (2x20cm round sandwich tins) or did you use a different size of tin?
Kasia Greenwood says
Hi. Thanks for your reply. I baked in one tin and increased cooking time as stated.
Precious Osazee says
Made this cake yesterday and everyone loved it. I crushed kteas in the batter
Pauline says
Hi I made this cake for the first time for my mums mother’s day, I decided to make it a 3 tier, so I just halved the ingredients, I found the buttercream was just enough, I can honestly say it turned out great, everybody thoroughly enjoyed it and it was lovely and moist. I am going to make it now for my sons birthday.
Kirsty says
Hi, I I will be making this for around 18/19 people (mix of kids and adults). Your recipe states it is for 12 servings, so I’m wondering whether to double the ingredients or would 1.5x suffice? I guess I’m wondering how large each slice is?! I rarely make cakes so never quite sure on quantities! Thanks
Charlotte Oates says
Each slice is about 10cm long, 9cm high and the round edge is about 5cm long.
For that many people, I’d probably make an extra layer and stick it on top to make a taller cake. Alternatively, you could use a larger tin (24cm round).
Yvette Handley says
Hi, I am making a novelty number 2 cake for a little boys birthday so will be using a 14″-16″ sheet tray to bake the sponges (making about 2-3 sponges as the trays are only about 2 1/2″ deep) but I’m wondering if you could help me with quantities and baking times please?
Charlotte Oates says
Put your tin sizes into my calculator and that will give you the quantities you need.
Yvette Handley says
Thank You! I’m planning on doing a cookies and cream (oreo) buttercream, would you advise doing the vanilla or chocolate sponges? Thank you for your help I really appreciate it
Charlotte Oates says
Personally I reckon that would taste best with chocolate cake, but I’m sure it would work with both so go for whichever you prefer to eat most.
Pratiwi says
I made a cake for my son’s birthday with this recipe yesterday and turned out VERY VERY well. I love making cakes for my children’s birthdays over the years and this recipe is the winner for its softness, lightness and moistness. Everyone loved it!! Thank you so much Charlotte for sharing x
Katie says
Hi, do you use a jam in the filling?
Charlotte Oates says
I do sometimes. It depends who I’m making it for. If I use jam, I’ll still use buttercream too.
Navdeep Shah says
Hi Charlotte, I want to make this cake in one tin, how deep should the tin be please? I’d be using 20cm/8inch tins normally and they’re about 2.5inches high. Would these work so I can get 2 thick layers? Thanks
Charlotte Oates says
This cake can be baked in a deep tin. However, I find that it rises better if split into two, so if you want thick layers that’s what I’d recommend.
Jess says
Hi! I’m making a cake for a baby shower next weekend, would you recommend this recipe for the baby shower cake? I’ll be decorating with buttercream in the middle and ready to roll icing over the top!
would love any suggestions you might have!
Charlotte Oates says
This cake would be perfect for a baby shower cake.
Jess says
Thank you! I’ve trialed this cake twice but I’m struggling to get the middle bit to cook before the top bit of the cake burns, any advice??
Charlotte Oates says
Are you baking the cake in one deep tin or sandwich tins? What size cake are you making?
If you’re using a deep tin, then I’d suggest switching to sandwich tins instead as it’s much easier to get an even bake.
If your cake is nearly done when the top starts to brown then you can cover it with foil for the final bit, which will protect the top while the middle cooks through.
Jessica says
I’m using a 8 inch tin it isn’t that deep but it is deeper than sandwich tins 🙂
Would it be okay if I place foil on it first and then take the foil off and finish it off without foil? Also, will that make the cake dry out or will it still be perfectly fine?
I’m just so worried this won’t work out x
Charlotte Oates says
I wouldn’t cover with foil at the start as that will make it cook much more slowly.
Jess says
Okay, when would be best for the foil to be taken off the top? I don’t want it to sink in the middle
Also, is this okay to use with any tins? I don’t have the tins you’re suggesting xx
Charlotte Oates says
Any tins are fine (just make sure you adjust the quantities for the tin size using my calculator).
I would recommend only cooking one layer in each tin, that way you should find that the middle of the cake is cooked through before the top browns so you get a lovely moist cake that won’t sink. You can cook the cake with two layers in a deeper tin, but you’ll find the top will brown more. As I said before if this starts to happen then pop some foil over the top. There is a risk that if the middle is quite underdone at that point then it could sink. The best way to ensure this doesn’t happen is to bake each layer in a different tin.
Holly says
I used this recipe but for some reason about after 10minutes the cake shrank all the way around with both cakes I made aswell.
Charlotte Oates says
Hi, I’m struggling to picture what you mean by “the cake shrank all the way around”. Do you still have the cake? If you do can you send me a picture to [email protected] so I can try and think about what could have happened.
Thanks
Bukky says
Pls how long does the cake last without presevative and can it be added to it? Then is the egg going to be whisk before pouring
Charlotte Oates says
I find the cake is fine for about 5 days if it’s stored in an airtight container.
There’s no need to whisk the eggs before adding them.
Josh says
I made this for my sons first birthday, everyone loved it. I used a make-shift cake collar to help it rise evenly and with soft, spongy edges. I also swapped the marge for butter. Making it again today, hoping for the same results.
Thanks V