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.
Gen says
I really love this cake but it breaks apart quite alot when I try icing it, what am I doing wrong?
Charlotte Oates says
I find that the sponge can be quite soft when it’s freshly baked. It can help to store if for 24 hours before icing. Also make sure that your icing is a nice spreadable consistency. If it’s too firm it was tear the sponge. Finally it can help to chill the cake before icing it as this will make it a little more firm.
Lydia says
Hi Charlotte,
I’m planning on using your recipe to make my sons 3rd birthday cake. Just had a question about the tins, are they shallow sandwich tins or are they deeper 20cm tins? The link for the delia ones shows tins that are 20cmX8cm tall , but you mention sandwich tins elsewhere so I just wanted to clarify. Thanks 🙂
Charlotte Oates says
Sandwich tins.
I’ll check the link as it always used to go to the right ones, it may have been update.
Denise says
Used this recipe for a few birthday cakes and it’s a hit in my house the recipe is just perfect will use it for many years to come
Nicola Davies says
Hi Charlotte
How deep are the 20cm tins that you use? Are they 4cm, 7 or 8cm? Thank you, can’t wait for make this for my son
Charlotte Oates says
4cm
David Dunham says
Thank you, thank you, thank you. I’ve been looking for a recipe for a basic sponge that is light, delicious and easy to make. This cake hits the mark on all counts. I’ve tried numerous recipes over the last few month and nothing has been as good as this one. They either come out very dense or just sink in the middle. I usually use a madeira recipe when making my cakes but it tends to make the finished cake very heavy. This recipe will be perfect. Again thank you and I will be trying the chocolate version next.
Marianne says
I made this for my child’s 1st birthday last year and it was the best cake I’ve ever made. I then went on to make the chocolate one for my husband and that was a resounding success too so I’m back again for more! Can I freeze the sponge cake once cooked? Not sure how much time I’ve got leading up to Mt child’s 2nd birthday
Charlotte Oates says
You can. Wrap it in cling film to protect it in the freezer and defrost it thoroughly before decorating.
Jennifer says
Can I keep this cake in the fridge overnight the icing is going a little soft . The cake is amazing ,thank you for the go to receipt for me in the future.
Charlotte Oates says
Yes, that’s absolutely fine.
Sarah says
Hi I’ve used this recipe many times for cakes but I’m going to try using deeper tins this time so I only need 3 layers instead of 5 or 6 layers for a tall cake. I was wondering if I should just use double what I’d usually use for 3 layers (ingredients for 6 layers) and divide it between my 3 deep tins? Would this still bake ok? I know it will most likely take longer. I need the 3 layers as this cake requires 3 different colours of sponge. Thanks
Charlotte Oates says
If you’d like a taller cake then I’d recommend making more layers rather than baking the cake in deeper tins as you’ll get a better result that way.
Mrs A says
Hello. I am about to make this for my son’s bday. I am going to use sugar paste icing. Do I need to put something in between the icing and the cake please? Also would it be OK if I made it Wednesday for Saturday? Thanks!!
Charlotte Oates says
I usually fill and coat the cake in vanilla buttercream before adding the fondant. This helps the fondant to stick and also helps you to get a smoother finish.
This cake usually lasts for a week after baking so you should be fine to bake on Wednesday for a Saturday, however you won’t have long to finish it up afterwards. Make sure you store it in an airtight container to help keep it fresh.
Mary says
How far ahead can you make an ice this cake? e.g. how many days does it stay fresh?
Charlotte Oates says
It will last for up to 7 days after baking as long as it’s stored in an airtight container.
Amelia says
Made this for my 4 year old’s party and it was perfect! I used oat milk to make it dairy free and added some lemon zest to the sponge. Also doubled the recipe to make a huge rectangular cake and it was great. Was also really easy to make. Will use for many years to come I think! Thank you ☺️
D. Headley says
Beginning home baker here. I’d like to know if butter can be substituted for margarine? Only because butter is all I have on hand to practice the cake… thanks!
Charlotte Oates says
Yes you can substitute butter, just make sure that it is nice and soft before using.
Ellie Crossman says
Hi, I can’t find margarine in any shops by me. Can I use something else instead? Many thanks 🙂
Charlotte Oates says
Yes you can substitute butter, just make sure that it is nice and soft before using. I usually use Stork Baking Block when baking so that might be worth looking out for.
Courtney says
Hi what gas mark do you recommend for this cake plz
Charlotte Oates says
You can find a comprehensive list of temperature conversions here – Oven Temperature Conversions
Isabel Rowles-Smith says
hi the cakes I have made so far are amazing. the question I have is…… Can I use the lemon, chocolate and all in one sponge cake for wedding cakes, stacked on each other, three layers of each? many thanks,. Isabel
Charlotte Oates says
You can definitely stack two layers. I haven’t tested three. If you want to try it then make sure you use dowels to give additional support.
Hollie says
Hi
Is this recipe suitable for a rainbow cake if I split the recipe between tins and add food gel?
Charlotte Oates says
I have not tested this variation but I would be surprised if it does not work well. If you are baking more, thinner layers, you will need to bear in mind that they will likely cook more quickly than the standard recipe.
Leanne says
Hi ,
I used the all in one vanilla cake recipe last year for my son’s birthday. I can’t seem to find the calculator I used last year and cannot find where I have written it down. I’m using 9″ Square again as it worked out perfect the last time. Any help would be appreciated…
Charlotte Oates says
Hi, you can find the calculators in this FAQ page. It is linked in the notes section in the bottom of the recipe if you lose it again!
Siobhan Ferguson says
I made the chocolate cake with the chocolate buttercream and wow it’s so delicious! I want to make it into a birthday cake so add fondant. My question is do I need to add jam before I place the fondant on top?
Charlotte Oates says
A thin layer of jam will help the fondant to stick yes.
Louisa Mehta says
Hi
I’ve used this recipe for years and it’s brilliant – thank you.
I have a quick question. I’ve always made the round cake but now need to make a rectangular cake. In step two you have said 2 round tins or rectangle. I just wanted to clarify if the mixture is for one rectangle or 2.
Many thanks
Louisa
Charlotte Oates says
The recipe given makes one 20cm x 30cm single layer cake so just one rectangle tin is needed. You can double the recipe if you want to make a double layer rectangle cake.
Nadia says
Hi Charlotte, thank you for your recipes. I have always used butter in recipes but I am thinking of switching to margarine. which brand do you usually use and have you used any which are more/less successful than others?
Charlotte Oates says
Almost any from the supermarket should be successful – branded or own brand and whether they are designed for spreading or specifically for baking. The “lighter” versions also work surprisingly well. Don’t forget to make sure you still use proper butter in any buttercream!