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.
Dawn says
Hi Charlotte
I have used your recipe previously and it has been lovely. I finished off a birthday cake today made with your recipe and covered and decorated with fondant. It looks absolutely fabulous and has held nicely. Thank you so much for sharing this recipe. I’ll never need to use another one.
Nelson says
Will this recipe suit a a 8inch square version?
Charlotte Oates says
Yes.
However, you’ll need to increase the quantities. Use the calculator linked at the bottom of the recipe to find the quantities you need.
Julliet says
Hi,
Does this cake dry out when u put it in the fridge? After decorating.
Cuss it does not contain oil
Charlotte Oates says
It should be fine as long as it’s stored in an airtight container, although it’s best to allow it to come back to room temperature before eating it as it tastes better that way.
Pat Appleby says
Brilliant. Lovely light sponge and sooooo easy to make . Thank you
Shona says
Hi there I’ve used this recipe before , but only have large eggs in .. do I use the same amount as medium eggs or less ? Thanks xx
Charlotte Oates says
The cake will work with large eggs, it’ll just have a slightly denser texture. If you prefer you can weigh out your eggs. You’ll need 200g of egg (excluding the shell).
Tina says
Hi would this recipe be ok to add gel colouring to?
Charlotte Oates says
It’ll be absolutely fine.
Lesley says
Could you use this recipe for a stacked cake?
Charlotte Oates says
Yes, I’ve know a lot of people use this for a stacked cake. I would recommend adding straws or dowels into the lower layer to add extra support.
Anna Gawn says
Hi. I want to do this with a 24cm tin and only have plain flour so, looking at your calculator measurements, I will end up using loads of baking powder (4/5tsp). Is that right and can I cut some baking powder to avoid that baking powder taste?
Thank you 🙂
Charlotte Oates says
For 2x 24cm sandwich tins I would use 6.5 tsp of baking powder with plain flour (3 tsp added and 3.5 tsp to replace the raising agents in the self-raising flour).
You could reduce this to c. 3.5 tsp in total. However, it will impact the rise and shape of the cake. If you’d like to understand more about how the amount of baking powder effects your sponge then take a look at this post.
Elizabeth Jackson says
Hi, I’ve used your recipe now 4 times and each time my cakes are sinking, so that I have a huge crater in the middle of the cake, each time. Any idea why this may be happening?
Thank you.
Charlotte Oates says
I’m sorry to hear that. My suggestions (without knowing more about how you baked it) are:
* You were too generous with the baking powder – It needs to be measured with a measuring teaspoon (not one you’d use to make tea) and the baking powder needs to be level. If you add too much it’ll rise too high and then collapse as it doesn’t have enough structure.
* You over-mixed that cake mixture – If you beat the mixture too hard/for too long you’ll add too much air which (as with the baking powder) may cause the cake to rise and then sink.
* You used one deep tin rather than sandwich tins – I recommend making this in sandwich tins for best results as some people have found it can sink in a deeper tin.
* It wasn’t cooked through when you first checked it.
I hope one of these ideas sounds like it could be the reason.
Elizabeth Jackson says
Thank you so much for your reply. I’m thinking my tin was too deep so I will try again with a new tin and be sure to check my measurements of baking powder. Thank you for your help.
Vicky says
Hi, can I use softened butter instead of margarine?
Many thanks
Charlotte Oates says
Yes
Alice says
Really loved this cake! Made it for a celebration cake. Halved the buttercream for the filling and covered the rest with fondant icing. Everybody who tried it said it was really good and complimented my baking skills. Big thank you and compliments to Charlotte for the recipe !
Olivia Hyland says
Hi Alice, how long did you let the cake site with buttercream before you put on fondant icing?
Shaida Ibrahim says
Best cake
Thanks for easy recipe
Emily says
How much of the ingredients do I need for one tin?
Charlotte Oates says
You need to put your tin details into my calculator and it’ll tell you what you need.
How To Get My Birthday Cake Recipe To Fit Your Tin and Other FAQs
Tracy Lee says
Can you freeze the cake ( before decorating? How long does the cake stay fresh please?
Charlotte Oates says
Yes, just wrap it in cling film to protect it.
I find this cake is usually good to eat for about a week after baking (not including freezing). However, you may find it doesn’t last quite as long in this warm weather.
Nicola auckland says
Tried loads of recipes and they all came out wrong or needed loads more cooking time or didn’t mix right,this how ever turned out lovely fluffy and light mixed together like you said thank you it’s my son’s birthday on Sunday so will be
making this again. And will try some of the other cakes you have Nicki
Lynn says
Hi can you add sprinkles to this to make a funfetti cake
Thanks
Charlotte Oates says
I haven’t tried it, but it should work fine.
marion meyers says
For the all in one chocolate or vanilla birthday cake which icing did you use to decorate – could you use a ready to roll icing like Renshaw brand? [if time is short !] and would after covering cake with buttercream would you coat with sugar syrup for better prep for covering with icing
Also using 2 x 25cm cake tins – 340g of flour butter sugar is that correct?
Charlotte Oates says
I use ready to roll icing from the supermarket. I’ll use whatever brand they have but it’s usually own-brand, Dr. Oetker or Renshaw.
I don’t use sugar syrup. This is quite a moist sponge and it doesn’t need it.
Those quantities are correct for that size of cake.
ms marion cullinan says
thank you so much for replying it is most helpful
best wishes
marion
McFloss says
I adore this recipe,it’s my ‘go to’ birthday cake recipe now.Got another birthday in a couple of days,so just about to bake it again!Thank you,love the vanilla buttercream too.
Sarah says
Do you think it would work to replace the milk with lemon juice? I was hoping to make a lemon cake sturdy enough to decorate with fondant! Thanks
Charlotte Oates says
Replacing them milk with lemon juice wouldn’t give enough flavour. You’ll need to add lemon zest.
Follow my lemon cake recipe (which is basically a lemon version of this cake) and it’ll be lemony and fine to cover with fondant.
Matt says
I haven’t baked a cake in 25 years (since school home economics!) and wanted to make one for my son’s birthday. This recipe worked perfectly and was very easy to follow, making a tasty, light cake that everyone loved. Recommended for a beginner! I also used Charlotte’s Easy Vanilla Buttercream to fill and cover it – this also worked really well.
Wanda says
One of the best cakes I have baked. Came out beautifully! It was a birthday cake for my daughter who doesn’t actually eat cake but she had two generous slices as did everyone else. Orders for three more birthday cakes. Can’t say fairer than that!
Jessica says
Hi, I used this recipe to make my 8″ round Birthday cake. It was lovely. Could you tell me the ingredients I would need to make a 6″ round cake please? How would I work it out?
Thank you.
Charlotte Oates says
If you look below the recipe there’s a link to my calculator for different cake sizes.
sarah says
Hello i was wondering would this recipe work for a giant cupcake tin?
Charlotte Oates says
This recipe is better made in sandwich tins rather than deeper tins like the ones you describe so I wouldn’t recommend it.