The perfect birthday needs the perfect birthday cake. One that tastes delicious and is just the right size to feed all of your guests.
This vanilla cake calculator will give you the ingredients you need for any size of cake tin as well as the answers to lots of other FAQs to help you get your cake just right.
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.
Frequently Asked Questions
What ingredients do I need to make this cake in a different size?
What temperature should I bake the cake at?
How long should I bake my cake for
Can I bake two layers in one deep tin?
Can this recipe be used to make cupcakes?
Can this cake be used to make tiers?
How far in advance can you make the cake?
Can you freeze the cake?
Can I use butter instead of margarine?
Can I substitute plain flour for self-raising flour?
What size eggs should I use?
Can I make this cake gluten-free?
How much fondant do I need to cover my cake?
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
- 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
- 0 g butter
- 0 g icing sugar
- 0 tsp vanilla extract Approx.
- 0 tsp milk
Square or Rectangular Cake
- 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
- 0 g butter
- 0 g icing sugar
- 0 tsp vanilla extract Approx.
- 0 tsp milk
What 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.
mrs hussain says
my cake tin size is:
Oblong Cake Pan 8 x 12. And it’s 3-Inch Deep
as I want to bake one cake and want to white chocolate buttercream if you please tell me the right amount for the buttercream please.
this is the right amount:
Number of layers 1
BIRTHDAY CAKE SPONGE
225g self-raising flour
225g soft margarine
225g caster sugar
4 egg(s)
2 tsp baking powder
6 drops vanilla extract
2 tsp milk
BUTTERCREAM
220g butter
440g icing sugar
0.5 tsp vanilla extract
2.5 tsp (approx.) milk
or this is the right
Number of layers 2
BIRTHDAY CAKE SPONGE
450g self-raising flour
450g soft margerine
450g caster sugar
8 egg(s)
4 tsp baking powder
12 drops vanilla extract
4 tsp milk
BUTTERCREAM
440g butter
880g icing sugar
1 tsp vanilla extract
5.5 tsp (approx.) milk
Charlotte Oates says
For a cake made in a 3″ deep tin you’ll need the second list (450g flour, etc.). A deeper cake takes longer to cook so don’t check it until it’s been in the over for 45 minutes. The buttercream ingredients here are for vanilla buttercream, unfortunately I don’t have a white chocolate buttercream recipe on here yet.
Natalie says
Hi Charlotte, I’m hoping to use this recipe for a football shirt shaped tin. It’s single layer and it says use quantities for 11″ x 3″ round tin. Can you help with quantities please?
Charlotte Oates says
Hi Natalie. If you put 27.5cm and 2 layers into the round calculator that should give you the correct quantities. How deep is the tin you’re actually planning to use? If it’s 3″ deep the the cooking time will be longer that in the original recipe. I’d leave it in for 45 minutes before checking.
Katherine says
Hi I’m making a two tier cake, 8 inch and 6 inch. What is the best recipe please?
Charlotte Oates says
If you’d like a vanilla cake then this recipe. If you’d like a chocolate cake then this recipe. They both have calculators so you can find the exact ingredients you need for the tins you want to use.
Christina Alexandrou-Moonie says
Hi Charlotte
I’m planning on using your vanilla cake recipe to make a gender reveal cake for roughly 30 people. I was planning to make 3 layers of the cake in an 8 by 2 inch round tin should this be about right for 20 guests? Also so you recommend trimming the dome part of the cake off or stacking without doing this?
Christina
Christina Alexandrou-Moonie says
*Sorry it’s definitely needs to be for 20 guests not 30
Charlotte Oates says
That should be enough for 20 people. I never bother flattening the cakes as I find they don’t dome up too much. However, if you want the layer to be really even the you could trim them carefully with a bread knife.
Elina says
Hi Charlotte,
i am planning on making your cake using a x2 20cm tins. I have never attempted to bake before. do i just place one cooked sponge on top the other other, with a layer of buttercream and jam in between? (what jam is best to use?) also would it be possible to add a third layer of cake or would you not recommend? Thank you!
Charlotte Oates says
Yes you just pop one sponge of top of the other. I always put a layer of buttercream in the middle and sometimes jam. I tend to use whatever jam I have in the fridge, so usually strawberry or raspberry, but any would be fine. I often add a third layer and it works really well.
Jyoti says
Hi charlotte. What would the measurements be for a 12in square tin? It’s just for one layer.
Thanks
Jyoti
Charlotte Oates says
340g self-raising flour
340g caster sugar
34g soft margarine
6 eggs
1 tbsp baking powder
1/4 tsp vanilla extract
1 tbsp milk
Karen crocker says
Hi Charlotte… Could you please give me a recipe for a 6 inch square tin. I’ve used the recipe for an8 inch round tin and the cake was amazing
Charlotte Oates says
170g self-raising flour
170g soft margarine
170g caster sugar
3 eggs
1.5 tsp baking powder
5 drops vanilla extract
1.5 tsp milk
Helen Ranson says
Hi Charlotte, Im a complete novice and making a birthday cake for my son and have a rice paper cake topper for a round cake – is ready rolled or fondant icing best for using underneath this? I will put a thin layer of buttercream underneath. Is it best to refrigerate before applying the ready rolled or fondant? Thanks so much
Charlotte Oates says
If you’ve got time then chill the cake after adding the buttercream as this will create a nice firm base for the fondant to go on. You can use ready rolled although you may find it’s not rolled out quite large enough depending on the size of your cake so you make need to roll it a little thinner. I tend to buy the block of fondant and roll it out myself.
Terri Cadman says
Hi Charlotte, I’m baking a 12″ square tin and using the recipe you’ve mentioned on your site. Can you give me a guide as to oven position, temp and how long to cook?
I’d be very grateful.
Charlotte Oates says
Hi Terri, Are you using one deep tin or two shallower tins?
Helen says
Hi Charlotte, I love your site and I did your choc cake for my son’s 5th birthday (Harry Potter spell cake!). I now need to do a cake for my other son’s 7th birthday (nerf gun cake) and I’m looking forward to making your all-in-one vanilla sponge. Thanks for the calculator! It’s invaluable as both cakes use an enormous rectangular tin!
I just have one question. How many ‘drops’ of vanilla essence would you estimate are in a teaspoon? My vanilla bottle does not have a dropper so I’ll be using a teaspoon measurer.
Many thanks and keep up the good work!
Charlotte Oates says
I think there’s about 14/15 in a quarter tsp.
Emma Louise Dadley says
Hello I’m making a 14″ round cake with 2 layers sandwiched together what quantities would I need and how long do I bake each layer for.
Thank you
Charlotte Oates says
675g flour
675g margerine
675g sugar
12 eggs
2 tbsp baking powder
1/4 tsp vanilla extract
2 tbsp milk
As the layers are the same depth as in the original recipe they should take about the same amount of time to cook.
Thoslima says
How much quantity of ingredients would I need for a 12 inch square tin and a 8 inch square cake tins?
Charlotte Oates says
For the 12″ square tin…
620g flour
620g margarine
620g sugar
11 eggs
5.5 tsp baking powder
1/4 tsp vanilla extract
5.5 tsp milk
For the 8″ square cake…
280g flour
280g margarine
280g sugar
5 eggs
2.5 tsp baking powder
1/8 tsp vanilla extract
2.5 tsp milk
Jessica hodge says
Hello what quantities would do I need for a 12inch round tin I can’t get the calculation thing to work on here and it would be for 2 layers
Thank you
Charlotte Oates says
505g flour
505g margerine
505g caster sugar
9 eggs
4.5 tsp baking powder
1/4 tsp vanilla extract
4.5 tsp milk
Cheryl says
Hi Charlotte,
I’m making a Santa face cake for my children. I will be using a 10″ heart shaped tin. Any tips on the recipe amount would be gratefully received. Will it be better to do one deep and cut in half or two separate ones and cooking times too.
Thanks so much, Cheryl
Charlotte Oates says
Hi Cheryl. Do you know the volume of the tin? (you can check by filling it from measuring jugs). If you let me know that then I can help you with the quantities. Personally I always make two separates rather than one deep cake but this recipe does work for deep cakes too. If you go for the deep cake make sure you don’t check it until it’s been in the oven for 45 minutes.
Tina leggett says
Hi Charlotte I am doing 15 cm bananna sponge and a 20 cm strawberry one could you please give me some idea of quantities of essence in each please and do I still put the vanilla extract in thanks tina
Charlotte Oates says
Hi Tina, I’ve not tried adding those particular flavours to the cake. However, I’d probably add 1 tsp to the 15cm cake and 1 1/3 tsp to the 20cm cake (I’m basing this on the amount of orange extract I added to get the right flavour into my chocolate orange cupcakes).
Melody says
Hi Charlotte, I will be baking a cake for my sons 1st birthday. I have an 8 inch cake tin which is 4 inches in height. Using your recipe, will I cook two separate layers or cook one big one and half it?
Thanks!
Charlotte Oates says
You can do either but if you cook it in one big tin it’ll take longer in the oven so don’t check it until it’s been in for around 45 minutes.
Michela Barnshaw says
Hi Charlotte,
I’m using two 10 nick sandwich tins, how long do I bake for?
Thanks in advance.
Charlotte Oates says
They should take the same amount of time as the original recipe (as they’re the same thickness), so 30-35 minutes.
Noor says
Hello Charlotte,
What does 2 layers mean? Does it means that I have to divide the ingredients in two tins before I bake it, or does it mean that I can cut the sponge cake in two layers after baking it.
Noor
Charlotte Oates says
Personally I cook the cake in two tins. You can cook it in one deeper tin but it will take longer to cook so check it after 45 minutes rather than the 30 suggested in the original recipe.
Mrs j hague says
Can’t afford a pre trial and can’t afford a mistake as I am a pensioner so a bit stressed about forth coming great granddaughters My Little pony cake 10″ and 8″ would you be an absolute Star and give me ingredients????!!! Jokatrina
Charlotte Oates says
Hi Kokatrina, is that 2 tiers, one 10″ and one 8″ or a 10″x8″ rectangular cake? If it’s tiers, are they round or square? How many layers of sponge do you want in the cake?
Dot says
My Grandaughter has asked for a no. 4 cake for her birthday, frozen theme x help. Gonna make it in a rectangular tin then cut to shape. Do you recommend buttercream or ready to roll icing. I would also like to make really easy chards for ice. Please help!
Charlotte Oates says
Buttercream v ready-rolled icing is really up to what you prefer using. I like using ready-made fondant as it’s what I feel most confident using (although I have a layer of buttercream underneath as it helps to get the icing smooth and I actually prefer the flavour to fondant). If you’re making a frozen cake then you’d probably be better off with fondant as it’s a pure white colour whereas buttercream tends to be more yellow. I’ve not tried making ice shards before so I’m not too sure of the best way, there seems to be quite a few tutorials on You Tube (although many are american and therefore use some ingredients that we don’t have in the UK) so I’d suggest watching a few of those and seeing if you can spot one which looks straightforward.
Aline Reading says
Hi there, can I decorate the cakes with the buttercream and leave outside the fridge? Or does it need to be refrigerated? Thanks, Aline
Charlotte Oates says
Not totally sure if you’re supposed to, but I do (as they’re too big to fit in once decorated) and they’ve always been just fine.
Caroline says
Hi. How long would i cook the 12inch square cake & what temperature?
Thanks
Charlotte Oates says
How deep is your tin, is it a sandwich tin or a deeper tin?
Bernadette says
hi how long for 12 inch cake square deep 3 inches depth?
Charlotte Oates says
I’ve not tried one that exact size before but I’d expect it to take 45-50 minutes to cook.
gyanavi says
hi charlotte… actually I have a question . what i have a heart shape tin with diameter of about 22 cm and I want 1 layer so how much ingredients should I take should it be same as round tin or rectangular tin? can u pls answer quick because I need to make the cake tom. plsssss
Charlotte Oates says
Without knowing the exact shape of your tin it’s impossible to know. Do you know the volume of the tin you have?
Emma Matthews says
Hi Charlotte, I’m looking for a recipe for a piglet cake for my daughter’s 4th birthday. Your recipe looks delicious. What quantities would I need for a 25cm round cake? My cake tin is 25cm in diameter and about 8.5cm tall ( I don’t have two 25cm diameter sandwich tins). I obviously don’t want a cake that is necessarily 8.5cm tall, I only have one large tin and I’m getting confused about quantities with the calculator!
Charlotte Oates says
Hi Emma. Use the calculator for a 25cm tin and 2 layers. You can cook the two layers in one deep tin but leave it in the oven for 45 minutes before checking it as it’ll take longer to cook.