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.
Donna says
I just wanted to thank you Charlotte. I always bake birthday cakes for my family. But I wanted a slightly heavier recipe. This cake was adjusted by your wonderful conversions section to a 23cm springform tin all in one and I increased the ingredients for three tiers. I used baking strips on the outside of the cake tin to help the cake bake level, and after about 55 minutes a great looking sponge three times over. I butter iced with a piping bag and a little jam in the middle of the tiers.
My daughters 18th cake looked and tasted like it had come from a professional cake shop. Truly elated and proud. This recipe and your page is a keeper for always. THANK YOU
Pamela says
Hi I’m using a 23cm springform tin too just wondering was it 55 mins you left it in the oven at 140degrees Celsius fan oven? How tall was your 3 layer cake ?
Deirdre Hosford says
Hi there. Such an odd one but my son wants an egg shaped cake. I have gotten one off amazing. 26x21x8.3cm I now have no idea what recipe to use. Any help would be greatly appreciated. Thank you.x
Charlotte Oates says
I think my vanilla sponge will be too soft for this size and shape of cake. I’d recommend searching for a recipe that’s suitable for making a spherical cake, this will mean it’s sturdy enough to cope with that depth and also suitable for being made in an unusually shaped tin (that cannot be lined) without sticking.
Deirdre Hosford says
That’s great. Thank you.x
Bryony Carney says
How much is 6 drops of vanilla extract in tsp please.
Charlotte Oates says
About 1/8 of a tsp
Catherine Govan says
Hi I have an 8inch deep square cake tin and was wondering if this is ok to bake a birthday cake with two layers
Charlotte Oates says
Personally I would split the mixture and bake two separate cakes (one after the other) as this will give better results that baking in one deep tin.
Lynsey says
Hi there, is the temperature based on fan assist ovens? Or do I need to reduce temperature? Many thanks
Charlotte Oates says
160c for a regular oven. 140c fan.
Jema Maybury says
I’m going to be making a birthday cake for myself due to the current situation so hoping it’l go to plan. I’ve just bought a 6 x 4 cake tin and I would like two or 3 layers I’ve just used your calculator and it’s telling me to use 175g flour etc now is that all the mixture to be used then I can cut the cake in half to make two layers or it that for one layer?
Charlotte Oates says
How many layers did you put into the calculator? Whatever number you put into that box will be the number of layers the cake will be for.
Jema says
I put in 2 layers but what depth is the calculation based on? As mine is a 4 inch deep pan
Charlotte Oates says
Each layer is usually about 3cm deep so for a tin that deep your probably want to use 3 layers. However, I find that people get mixed results baking the cake in a deeper tin (sometimes it’s perfect and others have issues despite no real difference in how they baked the sponge), especially one as deep as that and you may well find that baking a cake that deep the sponge isn’t strong enough to support its own weight as it rises and it may collapse during it after baking.
Jema says
Oh I wouldn’t want it to collapse, I only have the one tin so if I used the two lager recipe and then did one more layer I could cut the one in half to get the 3 layers and hopefully as it’s not been baked all together it shouldn’t collapse. Thankyou for your help xx
Joanna Vaughan says
I’ve just come across your site and found all the answers I needed, thank you so much. Baking isn’t my forte but would love to do more.
Catherine says
If I want to use a number shaped cake tin, is there any way I can still use your cake calculator? Thank you.
Charlotte Oates says
It;’s not designed for that at the moment. It’s something I’m looking to add in future. Sorry.
Ali says
I had to leave a comment because this is just simply the most helpful site. I’m a novice baker and lack confidence but the all in one birthday cake recipe is so yummy and easy to make and the FAQs answered every single one of my questions. I only had one square cake tin so would have had to do several bakes to get the layers I wanted but your FAQs perfectly helped me know how to do it all in one tin. The ingredients calculator was brilliant and I found out I could make in advance and freeze! THANK YOU
Charlotte Oates says
I so glad you found them helpful. If there’s ever a question that I’ve not added into my FAQs make sure you ask in a comment and I’ll do my best to answer.
Jane says
Do you use your eggs straight from the fridge?
Or do you use them at room temperature?
Charlotte Oates says
Usually straight from the fridge.
Cindy says
I completely misunderstood how deep each layer would be; made two layers this morning expecting to make a two tier cake, but of course ended up with a sandwich sponge cake. Not to worry, easy enough to repeat the recipe, so at least I know for next time!
It’s actually the buttercream I’m struggling with, it seems way too thick to spread neatly, even after adding extra milk from what the recipe stated. Maybe the buttercream recipe doesn’t scale down quite right?
Hopefully I’ll get there in the end! 🙂 Thanks for your easy recipe calculator
Charlotte Oates says
The amount of milk in the buttercream recipe is a suggestion of roughly how much you need. However you may find that you need more. If your buttercream is too stiff then simply keep adding more milk (a little at a time) until it seems right.
Can you let me know the tin dimensions you added to the calculator so I can double check the scaling.
Lorraine says
Hi, this might seem like a daft question but just want to double check…is the villa sponge recipe quantities to be split across two tins or all in one? Total novice ha! x
Charlotte Oates says
Split across two tins.
precious says
this is still not working for me unfortunately
what are the ingridents for a:
3 layer chocolate cake ?
Charlotte Oates says
For a 3 layer cake increase the ingredients by 50% (so 6 eggs, etc.)
Ruth Thompson Van Gogh says
Hi. I can’t find the temperature for baking 24cm cakes,please can you advise. Many thanks.
Kelly says
Hi there this calculator looks AMAZING!!!
My tin is 24cm by 30 cm. However please could you tell me what height the cakes will end up so i know how thick it will be. Thank you
Kelly
Charlotte Oates says
They’re usually about 2.5-3cm tall
Elizabeth Smith says
This recipe and q&a page was very helpful. Thank you.i have my cake mixture in the oven now, I hope it turns out ok.
Jennifer says
Hi Charlotte is there a certain type of jam that you find is best to use for this cake?
Charlotte Oates says
Not particularly. I just use whatever I have in the cupboard.
precious says
this is not working??
Charlotte Oates says
I’m sorry to hear that. Can you try refreshing the page and have another try. If that doesn’t work can you let me know whether you’re on a desktop, mobile or tablet and which browser you’re using and I’ll see if I can figure out what’s wrong.
precious says
I tried it on my phone and computer and its not working.
can you try please?
Charlotte Oates says
It’s working fine on both for me (On a Mac and iPhone both in Chrome and Safari). What type of phone/computer do you have and what browser are you using?
If you let me know what tin size you’re trying to enter that I’ll copy the ingredients list here for you.
precious says
I am using my iphone’s normal internet browser and my laptops normal internet brower.
I just wanted to ingridents for a 3 later 6 inch cake please
Charlotte Oates says
Thanks, I’ll have a dig around and see if I can figure out what the problem is.
In the meantime, the ingredients are:
170g SR flour
1.5 tsp baking powder
3 eggs
170g margarine
170g caster sugar
5 drops vanilla extract
1.5 tsp milk
For the buttercream (to fill and coat the cake)
245g butter
490g icing sugar
0.5 tsp vanilla extract
a little milk
Clare Preston says
Please can you tell me what flour you use for your vanilla birthday cake recipe. I’ve made the cake a few times and although it tastes lovely, I keep thinking I can get an after taste and thought maybe need to try a different flour or baking powder? I’m currently using Dr Oerter baking powder and Homepride Self Raising Flour. Thank you Clare
Charlotte Oates says
I usually use Tesco own brand self-raising flour.
Ruchi says
I want to try your easy lemon cake(all in one lemon sponge) recipe however, I need to make it eggless so can you suggest what can I replace it with? The rest of the recipe ingredients remains unchanged? Thanks
Charlotte Oates says
Unfortunately, you can’t simply replace the eggs leaving the rest of the recipe unchanged as they’re fundamental to the structure and rise of the cake. You could try adapting my vegan vanilla cake by switching the vanilla extract for the zest of 1.5 lemons. You could then use my vegan vanilla buttercream as the base recipe for the buttercream, making the adjustments to give lemon flavour (either using zest and juice or lemon extract) as I do in my lemon buttercream recipe.