Recently alot of you have been commenting on my tutorials asking for the recipe that I use for my vanilla sponge cakes. This is probably the recipe I use the most and actually features in most of my videos. I love this recipe as it is great for normal round cakes, but is also great for carving into 3D cakes or using smaller quantities for cupcakes.
Now if you have seen my cupcake recipe tutorial it is very similar but the recipe below will make 2x 6 inch round cakes which when divided up gives you 4 layers each 1 inch in height. You can then alter the recipe slightly if you are making smaller or larger cakes…
So here are the ingredients below. I have also tried my best to covert them into cups for you as I know some of you are using that method, but I would say to test these out first as I haven’t tried it in cups:
The ingredients you will need to make this 6 inch cake are:
12oz / 340g / 3 cups – Self Raising Flour
12oz/ 340g / 1 1/2 cups – Butter
12oz/ 340g / 1 1/2 cups – Caster Sugar
4 eggs
2tbsp – Vanilla Essence / Flavouring
I then bake my cake in 2x 6 inch round cake tins for around 45 minutes on the middle shelf of a normal oven at 180 degrees. I don’t actually use my fan over when baking cakes as it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through.
For the buttercream you will need:
18oz/ 500g / 2 1/4 cups – Icing Sugar
9oz/ 250g / 1 1/4 cups – Butter
1tbsp – Vanilla Essence / Flavouring
2.5tbsp – Milk
You then get this nice fluffy sponge cake which is full of flavour, and I think totally yummy!!. Plus if you fancy something other than vanilla cake you can substitute this for another flavour of your choice. Some of my favourites are adding orange flavouring and combining this with a chocolate buttercream, or a lemon cake with lemon buttercream.
I really hope you like this recipe and finding helpful in your own baking. Below is a full video tutorial showing how I prepare my tins so the cake doesn’t stick and how I prepare the cakes for covering with buttercream:
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I have also put a link below to some of the tools I used throughout this video:
Turn Table: http://amzn.to/2CfVJUl
Metal Scrapper Tool: http://bit.ly/2UZvkUS
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Plus why not save this tutorial for later and pin it to Pinterest
Hi, can I just ask you, do you use medium or large eggs? Thanks
Hi Natalie, The eggs that I used were medium eggs. Lynz
Hi lynz
Love your videos can I ask how long you mix your ingredients for in your mixer
Hi can someone please answer my question that I posted on the 10 June thank you
Would love to try this cake but unsure of the timings ???
Hi Kim, Thank you for your message. When I am making my cakes I mix the ingredients until they are all combined and then stop, so usually no more than around 30 – 45 seconds depending on your mixer and the speed. I really hope this helps. Lynz
Thank you so much for getting back to me
And if you don’t mind how would I convert this recipe into 2 x 8” cakes plz
I’d also love to know the conversion in 8″ cake tins. Thanks
Not sure if this helps you,but I needed 8″ recipe so I did 18oz of everything and 6 eggs and this I decided into 2 8″x 3″ round pans it gives you cake right to top of pan thus getting 4 1″ slices ,if your batter is to thick you can add a little milk or butter milk I’ve made it with and without not much difference to end result hope this info helps and I hope Lyndsey you don’t mind me commenting on your lovely recipe x
Sarah Jane this is fantastic. Thank you so much for sharing x x
Thank you so much for putting up your comment very grateful going to go give it a try xx
I made this cake today with the buttercream and my family say it’s The Best I’ve ever made and I bake daily!!
ThanKyou Lynz..it’s Perfect x
Thats amazing. I am so glad your family liked it x
Hi. Would you use this recipe for a dome cake? Or would you change anything? Making my first one and I’m a little worried!
Thank you x
Hi Emma, I use this recipe how it is for dome cakes, I just change the quantities depending on the size of the dome tin.
Hi there, when you say ‘normal oven’ what do you mean? Just the bottom element or top and bottom elements? Can’t wait to try this recipe!!
Hi Megan, I meant just a conventional oven without any fan or steam elements if these might be something your oven has. I have a fan oven but I can switch the settings to a conventional oven so it doesn’t allow the fan to work. I hope this helps and makes it a little clearer.
Hi my oven is a fan oven which I’m unable to turn off what temperature can I bake it at x
This is what I’ve done
But both top heat and bottom heat on
Might try with just one on if this Burns
Can Margarine be used as substitute for Butter
Hi Adeyemi, Yes in the sponge cake it works fine as a substitute. I find Stork or something similar which is specifically for baking works best as some margarines can make the mixture a little runny. Also it’s fine for sponge cakes, but if you were making buttercream to go on your cake you would need to use real butter. I hope this helps.
Hi I followed recipe as you said and mine have not risen like yours . My batter was also very thick ! When split into the two tins there was hardly any batter .. what am I doing wrong
hi, do you have a link for the cake tins you used please? 🙂 x
Could you please tell me how long you would cook in a fan assisted oven. I baking your cake as we speak and it seems to be browning very quickly
I’m just worrying if it’s gonna burn
I’ve turned off my fan in the oven hoping to get it the same but somehow I think it’s going to burn help
Hi Rae, In my experience fan ovens tend to cook the outside of cakes alot quicker than the inside which is why it looks like it might burn. If you can turn the fan option off then that is what I always do, but if not just reduce the heat and cook it for longer. How did you get on?
Hey Lynz,
Thank you so much for this recipe, I can’t wait to give it a go! All your cakes look wonderful and so perfect.
We have a new build with what u believe to be just a fan oven, have you got any advice if we don’t have a convection oven, as I know this us the preference, sounds crazy but I didn’t know they were since ovens where you could turn it off.
Thank you so much
Sian
Hi Sian, I am so glad you like the recipe and want to give it a go, this definitely is my go to cake recipe. With a fan oven I find it tends to bake the outside of the cake alot quicker than the inside, so I would suggest reducing the temperature and baking it for a little longer. All ovens are different so when it looks like its baked just check it with a skewer through the middle to check it comes out clean and the inside is baked all the way through. I hope this helps and I really hope you enjoy the cake.
I tried this recipe and it is lovely!! I wanted to ask can you put all the batter in one tin as opposed to 2? If so would you have to change the temperature or the cooking time?
Hi Bina, I am so glad you like the recipe, this is probably the recipe I use most often. You could definitely bake it in one tin, but I would reduce the temperature slightly and cook it for longer.
Hi
Could you please tell me if i can use all purpose flour as a substitute of self raising flour.
Hi Aleena,
Yes you can use all purpose flour but you will need to add baking powder to the plain flour as it doesn’t have the raising agent. You need to add 2 tsp’s of baking powder to each 150g/6oz of plain flour.