Birthday cake

Birthday cake

From Pasta to Pancakes
Claire Peters

Friends often ask me how to make a simple sponge birthday cake. This is a great recipe and very swift to whip up.


Quantity Ingredient
225g butter, plus extra for greasing
225g caster sugar
3 large eggs, beaten
225g self raising flour


Quantity Ingredient
150g butter
200g icing sugar
2 tablespoons icing sugar
2 tablespoons strawberry jam
or 2 tablespoons raspberry jam


  1. Preheat the oven to 180°C. Beat the butter and sugar together in a large bowl. Then add the eggs and mix well.
  2. Slowly add the flour and keep mixing. The mixture will get tougher to mix as you add more flour, but persevere as it will eventually become smooth and creamy.
  3. Grease a pair of 22 cm cake tins with butter. Divide the mixture between them.
  4. Bake in the oven for 20 minutes until golden brown.
  5. Remove from the oven, set aside for 5 minutes then turn out onto a board or plate. Check they are cooked by inserting a skewer. It’s ready if it comes out clean.
  6. While the cakes cool, make the icing by beating the butter until smooth and then mixing in the icing sugar.
  7. When the cakes are cool, spread the icing over one of the sponges. Spread the other sponge with jam and sandwich the two together.
  8. Sift the icing sugar over the top of the cake.

Optional extras:

  • You could decorate the cake with some fresh fruit, chocolate sprinkles or sweets. There are so many bits you can buy for cake decorating, it just depends how far you want to go.

Serving suggestions:

  • I love decorating my cake with strawberries in the summer, it looks so pretty. In the winter, go for blackberries. Maltesers are also very gorgeous.


  • The cake will keep in an airtight container in the fridge for 1–2 days but not for much longer, as it will become soggy from the filling.
student cooking
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