Simple Birthday Cake Recipe

A good birthday cake should be straightforward to make, impressive on the table and genuinely delicious. This light vanilla sponge with silky Swiss meringue buttercream delivers all three.

The sponge batter comes together quickly, while the buttercream and decoration can be prepared while the layers cool. No stand mixer is essential.

The same recipe works for an 18th birthday cake, a 70th birthday cake or almost any celebration in between.

This all-in-one batter is based on our Hero Sponge recipe. It works particularly well because of its:

• Ease - it is mixed in one bowl, with ingredients listed in order and measured simply
• Lower cost - it uses oil and granulated sugar instead of butter and caster sugar
• Simple equipment - just a bowl, whisk and spoon
• Versatility - the same batter can be flavoured with spreads, fruit, nuts and more

Using oil and yoghurt instead of butter helps the sponge stay moist for longer. The result is light and fluffy, with a delicate crumb and gentle vanilla flavour.

You can make a crowd-pleasing Victoria Sponge by adding jam and cream between the layers, or add a chocolate drip for a more decorative finish. A reliable base recipe leaves you free to spend as much or as little time as you like on the decoration.

Food photographer Catherine Frawley tested this recipe and called it her 'most impressive bake ever', even as a self-described cake-decorating novice.

Bookmark it as a dependable birthday cake recipe that can be adapted for different flavours and finishes.

The Recipe

Vanilla Sponge Birthday Cake Recipe

Ingredients for Vanilla Sponge Cake Recipe

2 medium eggs

50g neutral oil, such as vegetable or sunflower

80g low-fat or non-fat yoghurt

65g whole or semi-skimmed milk

10g vanilla extract, approximately 2 teaspoons

200g granulated sugar

A pinch of salt

230g plain flour

10g baking powder, approximately 2 teaspoons

Method For The Vanilla Sponge

1) Preheat the oven to 160°C.

2) Mix the eggs, oil, yoghurt, milk and vanilla extract together in a bowl.

3) Add the granulated sugar and salt and mix well. Sift in the flour and baking powder, then mix only until the larger lumps have disappeared. A few tiny lumps are fine.

4) Grease two 6-inch tins well with butter, oil or cooking spray. Divide the batter evenly between the tins. Bake for approximately 25 minutes, then check by inserting a cocktail stick or paring knife into the centre. It is ready when the tester comes out clean, without wet batter. If necessary, bake for a further 2 minutes and check again.

5) Cool the cakes in their tins for 15 minutes before turning them onto a wire rack to cool completely. The cooled sponges can also be wrapped individually and frozen for up to three months.

Swiss Meringue Buttercream

You can use another frosting, but Swiss meringue buttercream is a particularly smooth and stable option. It is less sweet than a conventional icing-sugar buttercream and works well for filling, covering and piping.

Swiss meringue buttercream suits this cake because of its:

• Flavour - its sweetness is balanced rather than dominant
• Texture - smooth, silky and light on the palate
• Stability - suitable for filling layers and piping decorations
• Versatility - it can be flavoured with fruit, chocolate, caramel, spirits or spreads

Ingredients for the Swiss Meringue Buttercream

125g pasteurised egg whites, approximately the whites of 4 eggs

185g granulated sugar

250g butter, cubed and at room temperature

¼ teaspoon salt

1 teaspoon vanilla extract

Method For Swiss Meringue Buttercream

1) Place the pasteurised egg whites and granulated sugar in a thoroughly clean stand-mixer bowl, or another large heatproof bowl, over a saucepan of gently simmering water. The water must not touch the bottom of the bowl. Whisk continuously until the sugar has dissolved, the mixture is frothy and a reliable food thermometer reads 71°C. Do not rely on touch alone.

2) Transfer the bowl to the stand mixer and whisk on high speed until the meringue forms glossy peaks and the bowl has cooled. With a hand mixer, begin on medium speed and then increase to high once the mixture starts to thicken.

3) Add the vanilla, salt and softened cubes of butter on low speed until combined.

The mixture may look curdled or split at this stage. This is normal.

Continue whipping on high until the buttercream becomes smooth and silky. This usually takes about 5 to 8 minutes, and may take longer with a hand mixer.

You now have a smooth, silky buttercream that can be flavoured with cocoa powder, fruit purée, lemon juice, caramel, spiced rum or another suitable flavouring.

Decorating The Birthday Cake

Once the sponges and buttercream are ready, the decoration can be as simple or detailed as you choose. Leave the layers partially exposed, cover them completely, add sprinkles or fruit and nuts, or finish the cake with a chocolate drip.

1) Place a cake board or plate on a turntable and spread two tablespoons of buttercream in the centre.

Place one sponge layer in the centre and spread an even layer of buttercream over the top.

Add the second sponge and spread another even layer of buttercream over the top. Cover the sides with buttercream using a palette knife, then smooth with the edge of the knife or a cake scraper.

A crumb coat is optional for this simple finish.

2) Glaze the cake using our tested chocolate drip cake recipe, or pipe swirls of buttercream over the top using a star nozzle and piping bag.

 

Share your finished cake by tagging @angesdesucre and #angesdesucre on Instagram.

Lots of love,

Reshmi xoxo

If baking your own cake is not practical, browse our birthday cakes, freshly baked and delivered directly across London and Surrey by our own team.

Troubleshooting

• Buttercream curdled? Keep whipping. It should come together.
• Sponge too dense? It may have been overmixed. Next time, stop as soon as the ingredients are combined.
• Drip too runny? Allow it to cool slightly before applying it.