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Vegan Birthday Cake
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Birthday Cake

This classic birthday cake has UK measurements - no more cups!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Keyword: butternut squash, caster sugar, eggs, self raising flour
Servings: 16 people
Calories: 346.3kcal
Author: Emma Walton



  • Pre-heat the oven to gas mark 4 (160 C), and get out two 18cm 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.


Calories: 346.3kcal | Carbohydrates: 48.06g | Protein: 2.24g | Fat: 16.16g | Saturated Fat: 6.5g | Trans Fat: 0.31g | Cholesterol: 50.85mg | Sodium: 167.52mg | Potassium: 38.95mg | Fiber: 0.23g | Sugar: 39.02g | Vitamin A: 279.02IU | Calcium: 9.68mg | Iron: 0.31mg