This is my go-to recipe whenever I need to whip up a cake quickly but still want it to look pretty. It’s a beautiful moist sponge that melts-in-the-mouth topped with a light vanilla buttercream. It’s the perfect accompaniment with a cup of tea and best of all, it is very simple to bake.
Ingredients for the sponge
- 200g unsalted butter
- 200g caster sugar
- Pinch of salt
- ¼ tsp vanilla extract
- 4 medium sized eggs
- 200g self-raising
Ingredients for the buttercream
- 200g icing sugar
- 80g unsalted butter
- 2 tbsp whole milk
- A few drops of pink gel colouring
- Decorations of your choice
- Start by preheating the oven to 175°. Grease and line a baking tin (I used a 20 inch spring form tin). Place the butter, sugar, salt and vanilla extract into a bowl and beat together until pale and fluffy.
- Beat the eggs in a separate bowl. Add a little of the egg to the mixture and whisk until fully combined. Repeat this process until all the egg mixture has been used.
- Sift in the flour and stir until fully combined. Pour the mixture into the prepared cake tin and bake for an hour or until golden. While the cake is baking, make a start on the buttercream mixture. Add the icing sugar and butter into a bowl and whisk until it is a sandy consistency. Add the vanilla extract and milk and whisk again until a creamy consistency is formed. Place a small amount of the buttercream mixture into a separate bowl and add a few drops of food colouring and mix until the desired shade is achieved. Place this into a piping bag with a star nozzle.
- Once the cake has cooked, place on a wire rack and allow to cool. Place the buttercream on the top of the cake and spread evenly (a palette knife is good for this) then using the coloured buttercream in the piping bag, pipe on stars and swirls. Add your chosen decorations (I used sugar flowers and sprinkles.) Serve your cake with a pot of tea and enjoy!