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.
Amy says
Hi, this recipe is great.Have you used this recipe to make a cake with 3 or 4 layers and then covered in fondant?
Charlotte Oates says
I have no tested making a multi layered cake with this recipe but you shouldn’t have any issue providing you use a good dowelling structure.
Penny says
I made your all in one lemon cake – it was light and delicious filled with your recipe for lemon butter icing. I also put in my home made lemon curd. Very tasty and kept well for a few days.
My question is I want to make a 12 inch vanilla cake. I’m not sure what quantities to use?? What do you suggest? I will eventually make two or three cakes and layer them.
I might sandwich them together with your white choc butter cream recipe do you think this will work?
Thank you.
Charlotte Oates says
You can use my cake ingredient calculator to help you work this out.
Donna says
Hi how do you ice this cake? Thanks
Charlotte Oates says
You can find links to the recipe for vanilla buttercream and frequently asked questions at the bottom of the recipe card. You can also use my How Much Fondant Do I Need To Cover My Cake? post with calculator.
Felicity Gardiner says
Hi, fantastic recipe! How far in advance can I bake this cake before I intend to ice it? (Busy working mum trying to get organised). Thanks!
Charlotte Oates says
I have provided some more information including the answers to your queries in my How To Get My Birthday Cake Recipe To Fit Your Tin and Other FAQs. It includes detailed information on timings etc.
Kin says
Hi my cake always comes out fluffy and light and tastes delicious but it doesn’t ever rise more than an inch or rises more on one side than the other. Am I doing something wrong?
Charlotte Oates says
Do you use a fan oven? Sometimes a fan can actually blow a light batter and cause it to cook unevenly. You can try baking without the fan setting. Alternatively you can use a cake pan liner than is high above the rim of the cake pan. This should stop the air moving over the top of the batter. The issue could also be caused if you oven if not entirely level or if you simply have hotspots.
Lisa Levins Burgess says
HI, Im making a rectangle cake, 40cmx28cm. Would you recommend doing one layer and cutting it in 2? Its for a retirement. Many thanks
Charlotte Oates says
I would recommend either making two sponges at the 40 x 28 size if you want to sandwich them. Or you could consider simply decorating the top like a traybake rather than making a layer cake. You could cut the cake in half but you will have very thin layers and it might be very difficult to handle.
Emma Williams says
I used this recipe to make my mother a birthday cake. It was a HUGE success and was told it my best cake yet! I am not a massive fan of using margarine and tend to use unsalted butter for the recipes I make, but this was perfect.The margarine blended in well with all the other flavours. I will be using this recipe more in the future. Thank you. Highly recommended
Louisa says
Hi, how long would you suggest to beat the mixture with an electric whisk? Is it better on higher or lower setting or does it not matter? Thanks!
Charlotte Oates says
You can beat until everything is mixed together with no lumps etc. A lower speed will mean this takes longer and vice versa so the choice is yours. I would usually start on a low setting however or you might find that you make quite a mess.
Stacey says
Hello, I used your chocolate birthday cake recipe the other week for my daughter’s birthday cake and it was amazing. It’s my sons soon and he would like a vanilla cake but doesn’t like jam in cakes what other fillings could I use in this recipe please?
Charlotte Oates says
You could try using a curd like my Lemon Curd or try a variation like Lime Curd or even Grapefruit Curd. Other spreads like nutella or chocolate spread are also a good option.
Elaine Hetherington says
Hi do you spilt the mixture between 2 cake tins or double the recipie? Thanks x
Charlotte Oates says
Details of the tins that I use are included in step 2 of the recipe. It will depend on the shape cake that you are aiming for what tin or tins you choose to use.
Janice says
This recipe worked out amazingly. The cake rose really really well. The only problem was I could taste the baking powder in the cake so I was disappointed. Is there another way I could mask the taste or can I use less baking powder and will it still work as well.
Charlotte Oates says
It does seem that certain people do seem to be more sensitive to the taste of baking powder. You can reduce the baking powder a little although the cake will not be quite as fluffy. You can also increase the amount of vanilla if you think this will mask the flavour.
Jo says
Hi !
Do you recommend using something like Stork margarine or unsalted butter?
Charlotte Oates says
The recipe is written using a soft margarine like stork. You can use butter in the recipe but it will colour more on the edges and be a little less light. So I do recommend using a margarine as this is how I have tested the recipe and got the best result.
MJ says
This cake recipe was very easy to follow, I was very happy with the results!
Could I reduce the amount of sugar that’s used? Or will that result in a less moist cake?
Thanks!
Charlotte Oates says
I do not recommend reducing the sugar as you are correct, it will affect the texture as well as the flavour of the cake.
Jo says
Can you use soft unsalted butter for this, or do you recommend something more like Stork?
Charlotte Oates says
I have tested the recipe using a soft margarine like stork so that is my recommendation. You can use softened butter but the texture may be a little more dense and the colour of the sponge darker.
Natalie says
Hi do you have an egg free recipe like this? I need to make a birthday cake for my son and he’s intolerant to eggs. Most vegan ones are a bit rubbish tbh!! Just thought you may have a good recipe…
Charlotte Oates says
My Vegan Birthday Cake (Vegan Vanilla Sponge Cake) doesn’t use eggs and so should be suitable for you son. Happy Birthday to him.
Misty says
Can I use butter instead of margarine?
Charlotte Oates says
You can but you may find that the texture might not be as light and the crust will colour a little bit more. You must make sure that it is at room temperature before starting the recipe.
Lovecake says
I’ve made this three times now the first time being the absolute best second time I added extra egg and third I tweaked up flavours and all three times a success! I have a bad oven as I lose heat easy but the cake rose so well and taste so moist and good! Will be making it again today for my son’s birthday it’s a winner
Sarah jones says
Can you use chocolate chunks in this recipe instead of grated chocolate. I love the recipe and use it often but just curious if this is an option. Thanks
Charlotte Oates says
I wouldn’t recommend using chocolate chunks as they’re heavier than grated chocolate and so will most likely sink to the bottom of the cake during baking.
Kat says
Hi I love this recipe it make my cakes light and fluffy but my sides and bottom was very greasy. I’m confused as I only used greaseproof paper to line my tin. Do you know why this could of happened? Thanks
Charlotte Oates says
This can happen if the butter/margarine isn’t completely combined with the other ingredients. If there are any small lumps they melt during baking and leak out of the sponge.
Emma says
Hi there, I want to use this to make a rectangular cake (football pitch!). 1. Can I add cocoa powder to make it chocolate? And 2. Should I bake two layers or is onenough? It’s for around 12 people. Thanks!
Charlotte Oates says
If you want to make a chocolate cake then I’d suggest using my chocolate birthday here recipe. It’s based on this sponge, but uses cocoa powder and chocolate in the mixture too. There’s also a calculator so you can adjust it to make a rectangular cake. Whether you need one or two layers depends on the size of the rectangle. As long as the spine you’re making have 3 or 4 eggs it should be enough for 12.
Chocolate Birthday Cake