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.
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
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.
Colleen Andrews says
I haven’t done this yet, but how much would 6 drops of vanilla extract be in relation to a teaspoon or a tablespoon? Thanks
Charlotte Oates says
About 1/8 of a teaspoon
Kelly says
Hi
I want to make the sponge a couple of days before my son’s birthday to give me time to add the buttercream and jam. How should the sponge be stored to prevent it becoming dry… thanks
Charlotte Oates says
Keep it in an airtight container
Karen Clark says
I am about to sue this recipe to make my son a fire engine style cake. I have red fondant icing for the top and plan to use your vanilla buttercream recipe to go below the fondant. Once I have the buttercream on, shall I put the fondant on straight away or do I chill first? I’ve made this cake using your recipe many times and my kids absolutely love it, and so do I.
Charlotte Oates says
I’d chill for an hour or so first. I don’t always when I’m in a hurry, but it’s better to, especially in warmer weather.
Sadie Venn-Griffiths says
Hi, how many days in advance can you make the cake for a birthday? Thanks
Charlotte Oates says
The cake is good to eat for roughly 7 days after baking. I usually bake mine two days in advance to give me plenty of time to decorate it.
Debbie Howe says
Hi
Can this cake be used for a bottom tier, was thinking of using it for a wedding cake, going to put dowels in it and place a small fruit cake on top, So not sure if this will be strong enough.
Charlotte Oates says
It should be fine with the dowels in.
Amanda says
Sorry I’m being thick- if using a 20×30 rectangle do you use two of these or just one for the above amounts? I used one and it sunk in the middle a bit, the rest was perfect though!
Thanks!
Charlotte Oates says
For the ingredients provided in the original recipe I would use one 20x30cm rectangular tin.
I’m sorry to hear it sank in the middle when you tried that. There are a few things that could have caused it. The most likely are:
* The cake wasn’t fully cooked through when you first checked it.
* There was too much baking powder added to the mixture. This can cause the cake to over-rise and then sink and there isn’t enough structure to support it.
* Over-mixing the cake mixture. This can add too much air which again can cause the cake to over-rise and then sink.
Jo says
Mine has sunk to.
And tastes bitter? I think the baking powder in the recipie mightvbe to much?
2tsps seems to much if using self raising flour. Any recommendations on amounti could use instead?
Charlotte Oates says
I’m sorry to hear the cake sank. How did you measure the baking powder? You need to use a measuring teaspoon and it should be level. If the cake was bitter, it sounds as though you added too much.
Jo says
Thamks for replying Charlotte.
You’re chocolate cake is amazing! That turned out lovely.
I done another bake today,
Of this vanilla one and it sank In the middle but didnt taste bitter! It tasted fine.
I did cream the butter and sugar 1st added the eggs and flour alternatively. I know your recipie says all in one. Do you think that couldve contributed to it sinking?to it sinking?
Charlotte Oates says
This may have been the cause. When you use the creaming method you’re adding air into the cake mixture which gives the cake more of a rise. This cake is designed to use the all-in-one method with extra rise given with additional baking powder, Using both creaming and baking powder may well have caused the cake to over-rise and the sink as it lacks structure.
Anna Tevez says
Where can I find the video please?
Charlotte Oates says
It’s in the recipe card, just above the instructions. Do you use an ad blocker? If you do, this can prevent the video from loading as my videos are served by my advertising company. You can also view the video on You Tube:
https://www.youtube.com/watch?v=ZKwU-9MORVQ
Lindsay Duncan says
This is my go to recipe and always delivers perfect results.
Lorraine Farrell says
I made my first ever fondant iced birthday cake at the weekend and followed this recipe for the cake…it was delicious. My daughter who was the lucky recipient said it’s the best birthday cake she has ever had! And it freezes really well too! I stuck to the recipe and have to say it was the easiest cake to make. I’ve been nominated now to make all the kiddies birthday cakes! Thank you for this wonderful recipe.
Lesley says
Hi Charlotte can I use butter instead of margarine for this cake
Lesley
Charlotte Oates says
Yes, just make sure you allow it to soften at room temperature before baking so it mixes well with the other ingredients.
Nicola Madden says
Hi charlotte,
I’ve made the cake recipe using the two tins with the sponge mixture split between the two tins. Do I just sandwich one sponge from each tin on top of each other with butter cream and jam ? Or do I cut the two sponges from each tin in half and put butter cream and jam in each sponge and layer it on top of each other ?
Sorry for the silly question lol
Thanks Nicola
Charlotte Oates says
Yes, just pop one on top of the other with a bit of filling in between. If you want you can split the cakes into thinner layers (some people like the look of lots of thinner layers, it’s all down to personal choice), but it would be tricky to split them evenly so it’s not something I would do.
Claire says
Hi Charlotte, is this cake recipe suitable for a cake with multiple layers?
Claire
Charlotte Oates says
Do you mean layers or tiers? It’s fine for up to about 4 layers. It’s also fine for a 2 tier cake (make sure you use dowels or straws for extra support). It’s quite a soft sponge so I wouldn’t use it for something taller than that.
Alison Short says
Please can you give me the recipe for a 9inch cake tin birthday all in one tin vanilla sponge
Charlotte Oates says
If you have a look below the recipe there’s a link to my calculator where you can adjust the ingredients for different tin sizes.
Felicity Hasse says
Hi Charlotte
I only have a cake tin 7inch by 4inch deep. Can I just bake it as one and split into two when cold? If so, how long does it need in the oven please? thank you.
Charlotte Oates says
I always recommend using sandwich tins as I find it gives better results for Thai recipe. However you can try it on one deep tin. If you do it’ll need about 50 minutes in the oven. Be warned that people have mixed results using a deeper tin, for some it’s just as perfect as sandwich tins, but sadly for others it can sometimes dip a little in the middle after baking.
Lianne says
Hi Charlotte, please tell me how to amend the recipe for a chocolate cake please
Thank you!
Charlotte Oates says
Here you go:
Chocolate Birthday Cake
Tasmia says
Hi, I only have plain flour how much baking powder and soda should I use to substitute? Thanks in advance
Charlotte Oates says
Have a look here:
How To Make Self-Raising Flour From Plain Flour
Jaya says
Hi Charlotte
Love your receipts do u have any eggless recipes
Charlotte Oates says
I don’t have many (unless you count a lot of buttercream). However you can browse them all here. This is a list of all of my egg-free baking and dessert recipes. Ignore that the title says “Baking and Desserts” it is also filtered for egg free, I just can’t get the title to display both filters.
https://charlotteslivelykitchen.com/?category_name=sweet&tag=egg-free
If you’re after all of my egg-free recipes, both sweet and savoury, then have a look here.
https://charlotteslivelykitchen.com/tag/egg-free/
Gill says
Hi, please could you advise, if possible, why when I’m making cakes with food colouring the outsides of the cakes turn a green colour, but the insides are the colour I want and a good strong colour. This has happened with various colourings but also with a food coloured black sponge cake. I’ve been asked to make a monochrome cake inside and out, but looks like it’ll just be the outside at this rate!! Any advice would be fantastic.
Also do you keep the fondant icing figures in a sealed box or exposed to the air when made? Mine are currently in a box with the lid on ready to be put on the cake this week when made!!
Thank you
Charlotte Oates says
I don’t tend to make many cakes with added food colouring so I’m probably not the best person to advise on this. Usually coloured cakes have icing all around the side which would cover the problem you’re experiencing.
For the fondant figures, I usually cover mine loosely with clingfilm as being exposed to the air helps them to dry out making them sturdier when you put them onto the cake. The clingfilm is just to protect them from any dust.
Katie says
Hi, are you using liquid food colouring? As a lot of liquid food colouring is not suitable to be baked / cooked! When baking I would recommend a gel food colouring and always read the label as they will tell you whether they are bake friendly as that’s when they go green 🙂
Samina says
Hi i followed your recipe and my cake came out perfect. Thank u sooo much
Amber says
Hi, in the image the cake is iced in the middle with what appears to be jam and buttercream. I didn’t see a recipe for the icing in the middle or on the top but that would be useful.
Charlotte Oates says
There is a link to the icing recipe in the notes just below the main recipe.
Easy Vanilla Buttercream
The jam in the middle was ready-made raspberry jam. Other flavours would work well, including my strawberry jam.
Homemade Strawberry Jam
Jas says
Sorry Charlotte I posted earlier about dairy free options and have just managed to read it all in your vegan section! Thank you
Charlotte Oates says
I’m glad you found the information you needed. I’ve added a quick reply to your last comment anyway in case anyone is looking for the same information. Enjoy the cake!