One post on my blog that’s always popular is my all-in-one vanilla sponge birthday cake. It’s the recipe I use for almost all of my family’s birthday cakes and I absolutely love the idea that people are making and enjoying this on their family birthdays too. However, it seems that popularity comes with lots of questions and I’m finding similar ones coming up again and again. People have told me that they’ve been scrolling through the comments to see if I’ve answered the questions before but with over 125 comments and counting it cannot be easy to spot the answer you’re looking for in amongst everything else. To try and help you all out I thought I’d pull together a quick post to answer all of your birthday cake FAQs as best I can and of course if I find new questions popping up in future I’ll add them in here. What ingredients do I need to make this cake in a different size?
The most comment question I’m asked is how to calculate the quantities to make the cake in a different size. To help you I’ve built this handy little calculator (I’m quite proud of myself for getting this working actually 🙂 ). All you need to do is pop your tin size and the number of layers of sponge you want in your cake into the green boxes and it’ll tell you what you need. The first calculator is for a round tin and the second is for a square or rectangular tin. I’ve also calculated the ingredients needed to coat the cake in a layer of buttercream (with buttercream in between the layers too). You need to enter the tin size in centimetres, if you only know yours in inches, simply multiply it by 2.5. NOTE – I’ve not tested the cake in all possible sizes (I don’t have all those different tins for a start) so cannot guarantee success, However, as long as you don’t stray too far away from the original size I expect it should still work well.Round Cake
Cake Diameter (cm) Number of Layers Cake Ingredients 0 g self-raising flour 0 tsp baking powder 0 egg(s) 0 g soft margarine or butter 0 g caster sugar 0 drops vanilla extract 0 tsp milk Buttercream Ingredients 0 g butter 0 g icing sugar 0 tsp vanilla extract Approx. 0 tsp milkSquare or rectangular cake
Cake Size (cm) x Number of Layers Cake Ingredients 0 g self-raising flour 0 tsp baking powder 0 egg(s) 0 g soft margarine or butter 0 g caster sugar 0 drops vanilla extract 0 tsp milk Buttercream Ingredients 0 g butter 0 g icing sugar 0 tsp vanilla extract Approx. 0 tsp milkWhat temperature should I bake the cake at
You can bake this vanilla cake at the same temperature specified in the original recipe regardless of the size of tin you're using.How long should I bake my cake for?
As long as you split the mixture into sandwich tins the cooking time will be the same as for the original recipe.Can I bake two layers in one deep tin?
Yes you can. However it will take longer to bake. If you put the mixture for two layers into now deep tin you'll need to bake the cake for 45-50 minutes.Can this recipe be used to make cupcakes?
Yes, you can find the recipe to make this cake as cupcakes here.Can this cake be used to make tiers?
My parties are all pretty small so I've never needed a cake big enough to justify tiers. It is quite a soft, light sponge and so I would expect it to be fine for 2 tiers but personally I wouldn't risk 3. If you are planning on making two tiers remember to include some sort of support in the lower layer (strong straws or dowelling cut to the height of the cake, and also put the top tier onto a thin cake board the same size as the cake (this adds additional support and also stops the moisture from the sponge ruining the fondant on the bottom layer).How far in advance can you make the cake?
I usually bake my cakes on a Thursday and decorate them on a Friday for a Saturday party. We only have small parties so there's usually some leftovers which have always lasted for a few days after the party. Make sure you store it in an airtight container to keep it fresh and if the weather is particularly warm I'd suggest keeping it in the fridge.Can you freeze the cake?
Yes, you can freeze the undecorated sponge. Simply wrap it in clingfilm or an airtight bag and pop it into the freezer. When you want to use it remove it from the freezer and then make sure it's fully defrosted before decorating.Can I use butter instead of margarine?
Yes, just make sure you take the butter out of the fridge a little before you want to start baking to allow it to soften.Can I substitute plain flour for self-raising flour?
I've only ever used self-raising (as I've always got it in the cupboard). Nigella suggests you can substitute plain flour by simply adding an extra 2 tsp of baking powder for each 150g of flour used (so for my original recipe you'd need an additional 3 tsp of baking powder).What size eggs should I use?
I use whatever I have in the fridge! Most of the time that'll be medium eggs but it works just as well using large.Can I make this cake gluten-free?
You should be fine to substitute the self-raising flour for a gluten-free self-raising flour. Also, double check that the brand of baking powder you're using doesn't contain gluten (some do, some don't).How much fondant do I need to cover my cake
If you'd like an idea of how much fondant you need to cover your cake then head on over to my fondant calculator where it'll tell you for any size of round, square or rectangular cake.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
This post was originally published on 17th May 2016 and updated with an improved calculator and more FAQs on 11th July 2018.
Hannah says
Hi
I tried Ur recipe for my Youngest son’s birthday cake and I love it. Please I want to bake a big 2layer cake for my eldest son and I want to know if I can bake all in an 8inch (3cm). Thank u
Charlotte Oates says
I recommend making this cake in sandwich tins rather than a single deep tin as I find it rises better giving a fluffier sponge. There are also some people who find that it can sink after baking when made in a deeper tin, however this doesn’t always happen and seems to depend on the oven and tins used so may be fine for you.
Yvonne Bruce says
What a useful guide. This is my mantra now and definite go to. Thanks Charlotte. You have said me a fortune in buying and especially storing all those cake tins. You don’t get paid enough!!!
Isobel says
Hi Charlotte I have been trying for quite awhile now to use the cake calculator for a 25cm square tin it doesn’t work for some reason I have tried the round cake tin that’s fine can you help please ?thanks
Charlotte Oates says
I’m sorry to hear that it’s not working. I’ve just tried it and it’s fine for me. Can you tell me what device and browser you’re using so I can try and troubleshoot.
The measurements you needs are:
450 g self-raising flour 4 tsp baking powder 8 egg(s) 450 g soft margarine or butter 450 g caster sugar 12 drops vanilla extract 4 tsp milk Buttercream Ingredients 450 g butter 900 g icing sugar 1 tsp vanilla extract Approx. 5 tsp milk
Diane Scudamore says
Hi Charlotte,
Does it make any difference if I use golden caster sugar instead of white caster sugar.
Many thanks
Charlotte Oates says
No, either is absolutely fine.
Rox says
1st time using this recipe. I used this 1 and your chocolate cake recipe. Absolutely love it. Can’t fault it 1 bit. I did this as a 3 tier cake using staws to hold the structure and used your buttercream recipe to add sprinkles all over the cake. it was beautiful. This is a recipe to keep. Thank you for sharing with us. Xx
Chloe says
Hi, I have tried to make your vanilla all in one birthday cake, I am only just starting out baking and had zero experience before, it isn’t bad for my first attempt it has however dipped in the middle , so you have any idea as to why it may have done this?
Charlotte Oates says
Did you bake it in sandwich tins or one deep tin? If you try baking it in one deep tin, this can happen which is why I always use sandwich tins.
Alternatively, how did you measure your baking powder? You need to use a measuring teaspoon (as ones you use to actually make tea tend to vary in size and can lead you to adding too much) and then spoon needs to be level. If you add too much baking powder the cake can rise too much and then sink as it doesn’t have enough structure for the height.
Andrea says
Hi, I would like to make this a chocolate cake. How much cocoa powder should I add if it says 225g of flour?
Thank you x
Charlotte Oates says
I have a chocolate cake version of this recipe here:
Chocolate Birthday Cake
Alice says
Hello, when I’ve entered my tin size of 25 x 15 cm it gives a recipe of 2 eggs, 115g flour etc- yet your standard recipe is for 4 eggs, 225g flour – for a 30 x 20 cm tin. Does this sound right to you as my tin is not much smaller than yours? I used a cake tin calculator last year (apologies, I can’t remember if it was yours or not!) for a huge cake and ended up having to double the recipe as the initial yield barely covered the bottom of the tin 🙂 so I’m a bit wary! Thanks for your help!
Charlotte Oates says
The calculator rounds to the nearest whole egg. The size of your tin is somewhere between 2 and 3 eggs (slightly nearer 2). You will have a slightly shallower cake if you use 2. You could use 3 eggs (and increase the rest of the mixture accordingly). If you go for 3 it may need a little longer in the oven.
Christine says
Hello Charlotte and fellow bakers – I wish to do a letter cake for my daughter (therefore 2 tiers) would this sponge be OK? and if so, I have two rectangular pans of 40 x 30 would I therefore put 40 x 30 x 2 layers and then divide the mixture between the two rectangular pans? Any advice would be welcome. Thank you.
Charlotte Oates says
That should be fine.
Julia says
Hi Charlotte, just wanted to say thank you so much for your all in one birthday cake and measuring calculator, I am not much of a baker and yesterday we had someone on our site who just told us he 80!!! so your recipe came to the rescue and saved the day with the tins that I had already I could get the right quantities, timings and temperature. The cake was a success, we used fruit and cream rather than butter cream. It worked a treat:-)
Thank you
Aza says
Hi. Can i add coco powder to this recipe to make marble pattern
Charlotte Oates says
It’s not something I’ve tried, but it should work. If you do add cocoa powder reduce the amount of flour by the same amount as the weight of the cocoa powder you add.
Becky says
I am making a 2 tier rectangle(35cm by 24cm) cake for my sons minecraft theme cake. Do you think this cake recipe once converted to the size would be stable enough? My son also wants it to be a confetti cake would you recommend how much sprinkles to add?
Charlotte Oates says
It should be fine in that size.
I’ve not actually added sprinkles to a cake before so I’m not too sure of quantities – sorry.
Sarah says
Hi
Can’t wait to try your recipie.
I was just wondering how many teaspoons you would suggest for 21 drops of vanilla?
Many thanks
Charlotte Oates says
I’d go for about 1/4 tsp (or 1/2 if you want to up the vanilla a bit, either will be fine).
Von says
This would be perfect but I can’t get the calculator to work ! I need ingredients for a 10inch or 25.5 cm cake and cooking details please. Thank you.
Charlotte Oates says
A couple of things that might help:
1) Try refreshing the page. Occasionally I find that a slow loading ad stops the calculator from functioning properly. Refreshing the page always seems to have.
2) When you enter the tin size use numbers only, so 25.5. If you add and letters it won’t work.
If neither of those work let me know and I’ll pull the info for you. To do that, I just need to check how many layers you want the cake to have.
Pamela says
What about a 1lb loaf tin measuring 10 cm x 20 cm and 7 cm deep
Charlotte Oates says
I wouldn’t recommend baking this sponge in a tin as deep as that as the light texture means it’s likely to sink in the middle after baking.
Tiffany Sellers says
Hello
Is there anyway I can use the above calculations to put ingredients in an 6 and 0 cake tin?
Charlotte Oates says
Given the fluffy texture of this cake it’s not the best for getting out of usually shaped tins. I’d recommend something like a madeira, which has a closer structure.
Tiffany says
Many Thanks for getting back to me. Do you have a recipe for Maderia cake please or do you know a good one?
Many Thanks
Charlotte Oates says
Unfortunately not – sorry
Dhanu says
For 15cm round cake one layer , 180 degree right and how many minutes should I bake ? Please tell me thanks
Charlotte Oates says
160C of 140C in a fan oven and use the timings given in the original recipe.
Jen says
For the rectangle cake calculator what measurements do I need to input? Is it the height and length of the rectangle cake? Do you need the depth as well? Please clarify. Thanks.
Charlotte Oates says
Height and length. The depth is standard (3cm tin depth). I keep the depth standard and then cooking time and temperatures don’t change and I know that the chalet has good results at that depth, but would be sure for deeper and shallower cakes.
Melissa says
Hello
We love your cakes. I was wondering about a four layer cake(20cm) so layers being the same size. To make a tall cake. How many people do you think this would feed? Also do you think the cake would stand up to this as I know it’s quite light and fluffy?
Thank you for all your lovely recipes!
Charlotte Oates says
A four layer 20cm cake will feed c. 24 people (depending on how hungry they are!). It should be fine to stand that high. I’ve made 3-layers with no problems many times and I know others that have used this sponge to make tiers. You may want to slide in a few straws cut to the height of the cake for a little extra support, but it shouldn’t need it.
Claire Lowe says
Hi. I’ve followed your recipe a few times for cakes and they’ve been delicious! The calculator for different size tins is a great tool! I’ve always used buttercream and frosting on my cakes however I’m going to make one for a friend who loves fresh cream. Would this recipe suit fresh cream or would you amend in anyway. Thanks!
Charlotte Oates says
Yes, it’ll be fine with fresh cream. It’s basically an all-in-one Victoria sponge recipe which definitely goes well with cream. If she likes, you couls also add a little jam too.