Whether you’re a seasoned baker or just starting out, this simple birthday cake recipe is ideal for any design or decoration. Get the recipe, in UK weights and measurements, below.
A classic birthday cake
In my many years of blogging I’ve seen birthday cakes go from a humble sponge cake to elaborate 3D affairs, sometimes even with multiple tiers.
Don’t get me wrong, I love to create show stopping cakes when I can but sometimes the occassion calls for something a little more understated.
The sponge is light, fluffy and moist. There is vanilla flecked throughout which combined with the butter in the cake batter gives a lovely rich flavour.
Filling and Decorating
This recipe is a real classic. Its the perfect base for carving if you do want to make something 3D and holds up well if you are planning on covering it with fondant icing.
I always like to put a layer of fruit compote or jam between the two layers. Smetimes I will decorate with buttercream all over, other times I do a crumb coat of buttercream before doing a layer of fondant icing. It really is up to you!
Here are some of my essential bits of kit for decorating a cake.
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This classic birthday cake has UK measurements - no more cups!
- 150 grams self-raising flour
- 150 grams caster sugar
- 150 grams butter
- 3 eggs
- 1 pinch salt
Pre-heat the oven to gas mark 4 (160 C), and get out two 18-inch sandwich tins and grease them thoroughly (or alternatively line with grease proof paper.
Next cream together the butter and the sugar.
Make sure you do this thoroughly and wait for the mixture to turn a much paler, creamier yellow.
It will then be really soft to the touch.
Beat the eggs up and slowly add them to the butter and sugar mix, only a little bit at a time.
Whisking the mixture together thoroughly in between each addition.
If you add too much too quickly the mixture may curdle but don't panic! Keep whisking, if that doesn't help a pinch of flour should do the trick!
Next sift the flour and the salt into your bowl! All at once! And gently combine the mixture folding lots of big air bubbles in. Make sure there are no hidden clumps of flour and that the mix is thoroughly combined.
Divide between the two, and gently push the mixture to the edges to get a nice flat surface, perfect for decorating!
Cook in the centre of the oven for 30mins.
Once they are a nice golden brown colour you know they are done! But just to be safe poke with a knife or metal skewer - if it comes away dry you know they are ready!
Pop on a cooling rack to cool before decorating.