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.
Kathy says
Hi Charlotte, have you ever tried this as an orange cake? I have a 60th cake to make next week and Dad loves orange cake.. If so what’s your guidance? 🙂
Charlotte Oates says
I haven’t. I’d imagine that you could switch the vanilla extract for orange extract and it would work well (although I’d be tempted to add a bit more, at least 1/4 tsp to get the flavour to come through).
Jess says
Hi Charlotte,
I just wanted you to know that the cake turned our great. Thank you for this lovely recipe.
Charlotte Oates says
That’s fantastic, thanks for letting me know x
Cherry says
Hi Charlotte,
I’m excited to try your cake after reading the comments 🙂
But can I replace self raising flour with plain flour? What should I add so that it works?
Charlotte Oates says
I’ve not tried it, but theoretically you can. Nigella recommends adding 2tsp of baking powder per 150g of plain flour as a substitute for self-rising flour, so for this recipe you’d need an additional 3tsp of baking powder.
Jess says
Hi Charlotte,
This recipe looks amazing and people seem to love it – you have such lovely comments. Can I fill the middle with nutella? And with regard to the decoration, I was planning on making a white chocolate ganache and then adding different chocolates (Minstrels, smarties etc) to the top and Kinder Chocolate Fingers around the cake, and then putting it into the fridge to set. Do you think this would work with this cake?
Thanks
Charlotte Oates says
Hi Jess,
You may find that Nutella is a little sticky for the middle of the cake (if you’re going to try it, I’d suggest piping it on rather than trying to spread it as you may well find that it gets filled with lots of crumbs otherwise). If you want the Nutella flavour running through the middle of your cake then you may want to try my Nutella buttercream. It contains a lot of Nutella so has the same flavour, but it has a smoother texture that will make it easier to spread.
I’ve not tried covering the cake with chocolate ganache but there’s no reason why it shouldn’t work as long as you have a thick enough consistency.
Jess says
Hi Charlotte, thanks so much! Definitely trying your Nutella buttercream recipe and the recipe for this cake 🙂
I will let you know how it goes!
Kylie Chapman says
Charlotte
Please can you help.
I tried last night to bake this cake (in 26cm cake tin) and it collapsed in the middle and looked like a Yorkshire pudding! I am gutted. It’s my little girl’s birthday at the weekend and I’m determined to make the cake. Why did it sink?!
Charlotte Oates says
Did you use one deep tin or two sandwich tins? How long did you cook it for before checking it? It could also be if it was mixed for too long or on too high a speed a beat in a little too much air, make sure you keep the speed low if you’re using an electric mixer.
Di says
Hi Charlotte
I can’t wait to try the recipe for my sons birthday cake. I have two 30cm by 20cm rectangle tins. I also have a cake topper. Would you suggest that i use both the tins and put a filling in between the two layers of cake or would you suggest it tastes yummy enough with just the one layer of cake and no filling.
Charlotte Oates says
Either will work. Personally if I was only using one layer I’d definitely make sure I added a layer of buttercream around the outside or on top of the cake instead but the cake is chocolatey enough that you’d still have a good chocolate flavour if you wanted to leave the buttercream off.
Sha says
Hi Charlotte, thank you for the awesome recipe. I have a question, can i beat the egg seperately first and than mix with other ingredients?
Charlotte Oates says
Yes, although there’s no need to.
Joanne says
HI Charlotte – I made my first birthday cake this weekend thanks to your great recipe. Thanks for the easy instructions. Great website and the cake was a huge hit!
Charlotte Oates says
I’m so glad you enjoyed it x
Tania Schroor says
Hi Charlotte,
I’m very happy to find your website. I hope you can help me. I wonder if you could please give me a recipe for a large birthday cake (vanilla sponge or chocolate cake) for a large tin, 30cm x 38cm and 8cm high. I am wanting to make this for my son’s birthday so I can decorate it into a rugby field.
Big thanks … Tania
Charlotte Oates says
You can use my calculators to work out the ingredients you need for your cake. Here’s the one for chocolate and here’s the one for vanilla. For a cake that depth you’ll need to assume it has 2 layers. You can make it in one deep tin or two shallower ones. If you’re using a deep tin then it’ll take a lot longer to cook so leave it at least 45 minutes before checking if it’s done.
Leigh says
Hi
I have just made this sponge… It is in the oven at the moment. I want to decorate it with ready rolled icing, shall I use marzipan first?
Charlotte Oates says
I only tend to use marzipan under the icing on a fruit cake. However, if you’re a big marzipan fan then there’s no reason why you can’t do it this way. For birthday cakes I tend to cover the cake in a layer of buttercream, allow it to harden a little and then cover with fondant. The buttercream helps to get the fondant smooth and I like the flavour.
Sharon says
I made your vanilla birthday cake last night – it didn’t turn out well – it seemed as if there was too much mixture for the tin (i checked the tin size) and the texture was more like a steamed sponge – what do think went wrong?
I was so disappointed as I previously made your Cherry and Almond Marzipan cake which was amazing and has become a firm family favourite.
Charlotte Oates says
I have no idea, I’ve made the cake so many times and never had a problem with the mixture fitting into the tin (it’s a very popular recipe on here and the first time anyone has told me they have). What size tin did you use? Did you use one tin or split it into two?
Sharon says
Hi Charlotte, I used 2 20 cm tins
Charlotte Oates says
Hmmm, that’s exactly what I use and I’ve never had that problem. It is a much lighter sponge than the one used in the marzipan and cherry cake which is a lot denser, it could be that this one’s just not to your taste, the only thing that’s confusing me is that it seemed like too much batter when I always have plenty of spare space in the tins for the sponge to rise. Sorry I can’t be more helpful x
Vikki says
Hi Charlotte – I’m thinking of making this sponge in advance and freezing then defrosting and the day before my daughters birthday. Do you know if the sponge freezes well? I’ve used the recipe before and it makes a great cake! thanks. 🙂
Charlotte Oates says
Yes, it’s fine in the freezer. Make sure you wrap it in clingfilm and ensure it’s thoroughly defrosted before icing it.
Vikki says
Great ! Thank you
Vicky says
Hi hun.. I’m unable to use the bit where I can add my cake size.. was wondering if you could tell me.. I have an 18cm and 26cm cake tin both round
Charlotte Oates says
I’ve taken a screen shot of the two sizes for you…
Jo says
hi charlotte,
Do you have a recipe for the fondant icing?
Charlotte Oates says
Hi Jo. No, I don’t make my own, I’m always stretched for time to make and decorate the cake without adding that in too! Sorry x
Jo says
No problem! Where do you find it? I am not sure where you are based? I am from the U.K. originally and know you can buy it there but am living in the USA and haven’t seen it here. They focus a lot on cream cheese frosting which I hate!!
Charlotte Oates says
Hi Jo. I’m in the UK and, like you say, you can buy it in pretty much every supermarket here. There seems to be plenty of choice on Amazon in the US and I’ve also found this list of stockists for Renshaw fondant which hopefully you’ll find useful https://www.renshawbaking.com/gb/stockists/.
Shirley Taylor says
HI Charlotte
I want to make a baby shower cake should it be a Victoria recipe or a Madeira recipe.
Also what are the ingredient amounts needed for 2x 9inch and 2x7inch, each cake will have a butter cream and jam in the middle.
Thank you.
Kindest regards
Shirley T
Charlotte Oates says
What kind of cake you make depends on what you want to do with the cake. This sponge is neither Madeira or Victoria but it’s quite similar in taste and texture to Victoria. If you want to give this one a try then I have a calculator to find the ingredients for the sponge and buttercream for different cake sizes. There’s a link to the calculator just beneath the recipe.
Victoria says
Hey Charlotte, I’m wondering what the equivalent for a 12″ (30 cm) round tin would be??? I have a birthday cake to make that has three layers and is supposed to serve an 11 year old’s friends and a lot of 5 year old’s friends (It’s a joint party between brothers) along side a quite few adults helping out. I was wondering how much cake mix and buttercream I would need, for all three layers, filling and a crumb coat???
Thank you!
Charlotte Oates says
Hi Victoria. I’ve got a calculator here where you should be able to find what you need.
Silvia says
Amazing recipe, supprized how well my cake turned out! Thanks 🙂
Charlotte Oates says
Excellent, thanks Silvia.
Sarah says
Hi Charlotee – I’m about to make my son’s birthday cake with your recipe, should I use medium or large eggs? Thanks! Sarah
Charlotte Oates says
I usually use medium but I’ve made it with large before and it’s still turned out just fine.
Tori says
Just wanted to say THANK YOU for this. So so useful!
Charlotte Oates says
Brilliant, thanks Tori x
Jenna says
Hi Charlotte, Iv’e just been using your cake conversion calculator, which is absolutely amazing btw.
I’m making my neighbours sons birthday cake, a three layer sponge (your recipe) with a 22 x 22cm cake tin.
I’m going to use buttercream between (also your recipe) and then cover in fondant green icing (its a minecraft themed cake)
With the layers, can i split the mixture in 3 and bake them separately? or do i have to do something special?
can i double check the measurements the calculator threw out for me.
Thanks!
BIRTHDAY CAKE SPONGE
505g self-raising flour
505g soft margerine
505g caster sugar
9 egg(s)
4.5 tsp baking powder
14 drops vanilla extract
4.5 tsp milk
BUTTERCREAM
555g butter
1110g icing sugar
1 tsp vanilla extract
6.5 tsp (approx.) milk
Charlotte Oates says
I’ve calculated the ingredients to be the same as you 🙂 You’re fine splitting the mixture into 3 and baking them separately as you suggested. Do you have 3 tins so you can put them all into the oven at the same time? If you do then it’s fine to make one batch of mixture and then cook them. If you only have one tin and therefore need to bake them one after another then you should make 3 separate batches of cake mixture as the baking powder won’t work properly if the mixture is left sitting before cooking. I hope that helps, let me know if you have any questions and good luck with the cake.