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A Delicious Two Layer Vanilla Cake with Vanilla Buttercream and Strawberry Jam!

Back in 2018, I thought I would start a new series on my blog – Back to Basics. As much as I hope that all my recipes are simple and doable by anyone of any baking ability, I know that some are not! Or, some people do just want to learn the basics – and I want to help with that!

I thought that I would go for an absolute classic for my fourth instalment, a Vanilla Cake. This beauty is a two layer Vanilla Sponge cake, with Vanilla Buttercream frosting, and one of my favourite Jam flavours… Strawberry!

Okay, so Back to Basics has potentially gone a little bit too basic now, with a Vanilla Cake.. but I’ve had endless requests. I do have a Victoria Sponge recipe on my blog already, but this a two layer beauty and potentially explained in a much better way. I hope.

My first part of the Back to Basics series was my Triple Chocolate Brownies, followed by my No-Bake Vanilla Cheesecake, and then thirdly the Chocolate Cake. I figured doing a Vanilla recipe would fit with the system and alternating between the two flavours!

But anyway… this is basically the most simple yet most scientific of cakes. It only really takes four ingredients to make something DELICIOUS, but you have to get it right. It doesn’t really matter whether you use a two egg recipe, three egg, four egg etc… as long as the ratios are equal.

There are obviously other factors that are involved with getting the perfect cake – but really the ratio, how you mix it, and the oven being the correct temperature is so important! I use a Fan oven, so I bake my cake at 160 degrees! As my oven is new, it helps so much, but with other ovens I have used an Oven Thermometer to make sure my oven is correct before baking – as ovens can be drastically out!

I’ve mentioned this before, but I’ve heard (this could be incorrect), that the ovens on The Great British Bake off are tested each day before the contestants start by baking a Victoria sponge – as it’s the most classic and scientifically easy bake! If the bake doesn’t bake correctly, but you know its weighed and mixed correctly, then usually it means it’s the oven.

If you know your oven is at the right temperature – just make sure you mix it correctly. I personally switch between the all in one method, and the beating sugar and butter first method – but in general, I find the beating the sugar and butter together method is better for the most.

If the butter is too cold for the cake, it can make the cake mixture a little lumpy. I usually use room temperature unsalted butter (the kind you get in foil), or Stork for cake sponges. Either work absolutely fantastically! However, for the Buttercream, you must NOT use Stork. Only use Unsalted Butter for the Buttercream – otherwise it can split or taste horrible!

I personally use my Kitchenaid Mixer with the scraper paddle attachment for a majority of my baking – and all my cake mixes and buttercreams. I don’t use a whisk, as that creates too much air, and can be quite faffy – but if you have just a handheld mixer, then the whisk attachments for those are fine.

You can easily make a cake mix and such with just your hand, a bowl and a spatula, but for buttercream it does take a bit more welly to get it just perfect! You could go the whole hog and make your own Homemade Jam if you want, but I just thought I would stick with this recipe being about the actual cake!

I hope you all love this recipe, and no I am not claiming I created it, because it’s been around for centuries and centuries – it’s just science! But honestly, enjoy! x

Vanilla Cake - Back To Basics!

A Delicious Two Layer Vanilla Cake with Vanilla Buttercream and Strawberry Jam!
Print Pin Rate
Category: Cakes
Type: Cake
Keyword: Vanilla
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Cake!

  • 250 g Unsalted Butter/Stork
  • 250 g Caster Sugar
  • 250 g Self Raising Flour
  • 5 Medium Eggs
  • 1 tsp Vanilla Extract

Buttercream!

  • 200 g Unsalted Butter (room temp)
  • 400 g Icing Sugar
  • 1 tsp Vanilla Extract

Extras!

  • 200 g Strawberry Jam
  • Sprinkles

Instructions

  • Preheat your oven to 180C/160C Fan and line two 8"/20cm tins with parchment paper, and leave to the side. 
  • Beat together your Butter and Sugar for 3-4 minutes until light and fluffy!
  • Add in your Self Raising Flour, Eggs and Vanilla and beat again for a a couple of minutes till smooth.
  • Try not to over beat - mix until it comes together and is smooth
  • Split the cake mix between the two tins. I weigh it to make sure its even - each mix should weigh 500g each (roughly)
  • Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles!
  • Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling. 
  • To make the Buttercream, make sure your butter is at room temperature. 
  • Beat the Butter on its own for 3-4 minutes, I use the paddle attachment. 
  • Once the Butter is nice and supple, add the icing Sugar in 1/2 at a time, and beat fully before adding any more in. 
  • Add in the Vanilla, and beat again for 3-4 minutes until it's all come together. 
  • Carefully pipe or spread half of your Buttercream onto the first cake, and then top with some Jam.
  • Add the second sponge on, and then spread the rest of the Buttercream on top. 
  • Decorate with your favourite sprinkles, and enjoy!

Notes

  • This cake will last for 3 days at room temperature, in a cake box. 
  • You don't have to use the vanilla, but obviously that is the theme of the cake!
  • You should always use Vanilla Beans/Pasta/Extract over Essence as its much more natural!
  • The Jam is optional - or you can swap to whatever flavour you prefer!

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

238 Comments

  1. Lauren on October 6, 2021 at 12:13 pm

    5 stars
    Hi Jane. Is it possible to freeze the sponge once cooked until I’m ready to decorate it? I’m catering for my nieces christening in two weeks and wanted to make as much beforehand as possible.

  2. Mia Ashley on September 16, 2021 at 12:39 pm

    Hello Jane,
    How many eggs would you use if they were large?
    Thank you

  3. Mary on September 5, 2021 at 2:11 am

    5 stars
    Greatttt recipe!!!! I just made it, and they came out so soft and perfectly flat!!! It did brown a bit too much on some spots of the cake but maybe my oven just runs too hot. I’m making a birthday cake for tomorrow and can’t wait to see what it tastes like!!!
    Thank you Jane for a great foolproof recipe

  4. Steph on July 26, 2021 at 1:25 pm

    Hi Jane
    Love your recipes!
    Any idea why my sponge has come out lumpy? It’s cooked but looks like bubbles of lumps on the cake. Is it just I haven’t put it into the tins evenly?
    Thanks!

    • Jane's Patisserie on July 30, 2021 at 11:39 am

      Do you mean it looks bubbly on the top? Sometimes this can be too much air in the mixture but it shouldn’t cause a problem! x



  5. Charlotte on July 20, 2021 at 3:13 pm

    Hi Jane, I love your recipes! I tried this one using 8inch Pans and they came out delicious and we’ll risen.
    I want to do this in 10 inch pans 2 layers so am increasing all the weights to 400g , but would I need to lower the temp and increase cooking time above 30 mins? Or just keep as it is in the recipe as it’s bigger tins?

  6. Jennifer St Paul on June 30, 2021 at 5:57 pm

    Hi Jane, I was wondering if I could make this cake in one 9inch x 4inch deep cake pan, if I can how long will it take to bake.

  7. Claire on June 25, 2021 at 11:20 pm

    Hi Jane
    I want to make this in a 9×9 square tin do I increase the recipe by 1.5 or do I keep it the same.
    thanks Claire

  8. Claire on June 25, 2021 at 12:14 am

    Hi would this be the same measure for a 9×9 square if not what would measurements be
    Thanks claire

  9. Mel on June 16, 2021 at 6:27 pm

    Hello Jane

    I’m going to make the traditional 8inch cake , but also want to add a 6 inch cake on top to make it two tiers.
    What would the measurements be for a 6 inch cake tin please , I only have the one .
    Thankyou Mel

    • Jane's Patisserie on June 17, 2021 at 2:19 pm

      Hey, 6″ are usually 2/3rds of an 8″ recipe xx



  10. fay hennessy on June 2, 2021 at 8:16 pm

    Hey Jane how canni store this cake I need it i have 17 hours until this cake is delivered and it is so hot at the moment will it be ok in the fridge

    • Jane's Patisserie on June 4, 2021 at 9:54 am

      Hey, as the cake is not fully covered i’m buttercream it may dry out in the fridge xx



  11. Jo on May 17, 2021 at 9:22 am

    Hi Jane, I am planning on using this recipe to make a 2 tier cake. Bottom tier will be 8inch using the above amounts but the top tier would be a 6inch cake.

    If I half the mixture this would do x2 6inch tins is that right? If I am correct how many eggs would you use for the halved mixture?

    Thanks for your help, absolutely love your recipes they never fail!!!

  12. Sasha on May 13, 2021 at 11:15 am

    5 stars
    Hey Jane,

    Love this recipe! Made it for my son’s birthday cake, so thank you.

    I wondered if it could be adapted to fit a half sheet pan at all? I’m terrible with trying to understand all the conversions.

    • Jane's Patisserie on May 15, 2021 at 10:35 am

      Hey! Yayy that is so lovely. It depends on the exact size of the tin but yes it can be adapted x



  13. Christine Pugh on May 3, 2021 at 11:27 am

    Hi Jane,
    I was wondering I would I be able to adapt this recipe to make a small 4 inch cake?
    Thanks

  14. Aisha Hussain on April 9, 2021 at 5:21 pm

    5 stars
    Hey!

    Thank you for this recipe!

    I’m using it to make a letter cake – I just wanted to ask about the cooling process – should I seran wrap whilst cake is cooling and if so, should it go in the fridge straight after or after it’s completely cooled? I’ll be decorating the day after.

    Thank you 🙂

    • Jane's Patisserie on April 17, 2021 at 2:20 pm

      Hey! You use cakes to cool at room temperature on the wired rack xx



  15. Zoe on March 27, 2021 at 8:34 pm

    Are these cakes deep enough to slice in half so I could make a 4 layer cake? I don’t want it to be massive but would like 4 layers if possible.

  16. Rumun Banning on March 23, 2021 at 9:18 pm

    Hi Jane,

    I’m a huge fan and have made several of your cakes!
    I wanted to make this for my Dad’s 50th but as a 4 tier cake- what measurements would you recommend?

    Thanks!

    • Jane's Patisserie on March 26, 2021 at 1:44 pm

      Hello! I am so pleased you love my recipes! I would just double it xx



  17. Lonan Brigid Mooney on March 22, 2021 at 6:30 am

    5 stars
    Jane, you’ve done it again!
    I swear that every time I make one of your recipes my friends and family rant about how delicious everything is! Your cookies, cakes, etc. are always perfect and delicious! This cake was tender and moist yet so simple!
    Thank you so much for sharing your recipes!

  18. Abi on March 16, 2021 at 9:19 am

    5 stars
    Hi Jane,

    I absolutely this recipe and goes down a treat every time I bake this!

    I’m looking to make this into a 3 tier cake for a birthday cake and fully cover in buttercream, would you be able to advise the ingredients weights for the cake and buttercream please? Would everything for the cake be 375g or 400g?

    Abi x

    • Jane's Patisserie on March 23, 2021 at 3:23 pm

      For a 3 layer cake I use a 400g mix, and for buttercream I would maybe use 2.5x x



    • Emily on April 12, 2021 at 3:03 pm

      Could I ask if you made this 3 tiers, and if so, how many eggs did you use? Thanks so much



  19. Lisa on March 15, 2021 at 9:23 pm

    How much ingredients would I need for a 10 inch cake tin please xxx

    • Jane's Patisserie on March 27, 2021 at 11:19 am

      Hello! You would need to use roughly 1.6x the recipe x



  20. Eimear on March 15, 2021 at 1:47 pm

    5 stars
    Hi Jane,

    Love the recipe, cake turned out lovely! Just wondering, my buttercream came out a kind of pale yellow (presumably from the butter!). Yours looked a little whiter in the photos. Is that just lighting or is there a way of having it less yellow? It tasted good though and that’s the main thing!!

    Thanks so much for all the recipes you share.

    • Jane's Patisserie on March 23, 2021 at 3:20 pm

      It’s probably a combination of lighting, but also its down to how much you beat the butter first – the more you beat the butter on its own the lighter it will be! x



    • Sarah on September 10, 2021 at 9:44 pm

      you have to whip the butter for a very long time until it is white , sometimes i go 10 mins. also i have had this problem before because i used stork instead but using real butter is better to make a white buttercream. Also if you still find it’s still yellow but perfect in consistency then you can try using and very small amount of purple dye to cancel out the yellow.



  21. Ayesha Tariq on March 11, 2021 at 9:36 pm

    Can this recipe be made in 10 or 7 inch cake pan as I do not have an 8 inch cake pan, I want to make a cake for Mother’s Day.

    • Jane's Patisserie on March 12, 2021 at 8:28 am

      I would say the best out of those is the 7″, as the 10″ is much much bigger in volume!



    • Becky on March 18, 2021 at 7:55 pm

      5 stars
      Hi Jane!
      How do I ensure the cake rises eventually and flat on top? Thank you!



    • Jane's Patisserie on March 22, 2021 at 4:40 pm

      You can lower the temp and bake for longer, but it can also sometimes just be the oven you are using!



  22. jessie on March 8, 2021 at 7:56 pm

    Hi Jane . This cake looks delicious ! I’m thinking of making it for my grandma’s birthday but would like to make a 6 inch 4 layer version . I know what all the measurements for this are but am not sure how many eggs to add ? <3 xx

    • Jane's Patisserie on March 15, 2021 at 12:10 pm

      Hello! Weigh the eggs in the shells and match to the other ingredients x



  23. Kirsty on March 8, 2021 at 12:03 pm

    Hi Jane,
    Love your recipes! I just want to confirm that for a 3 layer version, all the ingredients weigh 400g. ie. 400g of butter / sugar / flour and also 400g eggs?
    I’ve just weighed a variety of different medium eggs and 8 together come to about 550g. Should I use 8 medium eggs still or reduce it to 6 or 7?
    Thanks!

    • Jane's Patisserie on March 8, 2021 at 7:37 pm

      Yes basically! Medium eggs can vary a lot so stick with the 400g weight, so sounds about 6 for you!



  24. Jess on March 7, 2021 at 4:52 pm

    5 stars
    This is my absolute go to recipe but I do find the sponge to be a bit dry especially the day or two after. Just wondering if there is anything I can do to make it more moist? I’m planning to make it for a birthday but need to make 2 days before eating & want it to be yummy still!! Xx

    • Jane's Patisserie on March 8, 2021 at 7:55 pm

      You can try a simple sugar syrup soak which is like 150ml water and 150g caster sugar dissolved together in a pan and then drizzled on the sponges (like you would a lemon drizzle)? X



  25. Chelsea on March 3, 2021 at 10:19 pm

    5 stars
    After 5 failed attempts and various different recipes for a birthday cake I came across this recipe. It is amazing! I doubled the recipe and made a beautiful two tier cake for my sons 1st Birthday. Everyone loved it! Thanks Jane your recipes are alway brilliant! X

  26. Sandra on February 26, 2021 at 11:40 pm

    Can this be used for a tiered cake?

  27. Allison on February 23, 2021 at 6:31 pm

    Hi Jane,

    I have made a Vanilla sponge cake but it is dense. I use a gas oven. What could I have done wrong?

    • Jane's Patisserie on February 25, 2021 at 1:35 pm

      It can be any number of things – under baked, too high a heat, over mixed etc!



  28. Hannah clarke on February 21, 2021 at 11:21 am

    Hello, if I was to make this into a bigger 2 layer cake using 400g for butter flour sugar. How many eggs would i need and how much vanilla?

    Or if I was to make it into 3 layer cake how many eggs /vanilla would I need?

    Thanks 🙂

    • Jane's Patisserie on February 21, 2021 at 1:43 pm

      You would want to weigh the eggs in their shells to get to as close to 400g – it could be about 7-8 medium eggs! But I usually do a 400g mix for three layers anyway and baking time is about 30 minutes x



  29. Amy on February 20, 2021 at 12:09 pm

    5 stars
    What weight would a medium egg be? We only had large but want to make sure we’re getting the measurements right.

    • Jane's Patisserie on February 20, 2021 at 12:12 pm

      They can vary – between 53-63g in the uk, whereas large is 63-73 (so it can be VERY different.) You’d need to measure them in shells and try and match the weight as close to the recipe as you can! X



  30. Gemma Burrows on February 20, 2021 at 12:46 am

    2 stars
    The cake turned out pretty badly. It was too thick and heavy. I weighed everything correctly. It was raw in one part and collapsed and fell apart after it cooled. Do not recommend.

    • Jane's Patisserie on February 20, 2021 at 11:49 am

      It sounds under baked for sure – it would have just needed longer and it would have had the correct bake.



    • Faye on February 25, 2021 at 10:55 am

      Nooo have to disagree! This is the vanilla cake recipe I swear by!



  31. Hayley Fewster on February 18, 2021 at 4:41 pm

    Hello! Do you think I’ll be ok to add sprinkles to the sponge to make this a funfetti cake? Thanks x

    • Jane's Patisserie on February 18, 2021 at 8:20 pm

      You can, but have a look at my funfetti cake recipe for the correct type of sprinkles to use as most UK ones are awful!



  32. L on February 15, 2021 at 1:25 pm

    How would I change this recipe to make a 9” cake? I need 2 thick layers. Also long to bake for? Thanks

    • Jane's Patisserie on February 16, 2021 at 8:26 pm

      Typically you would increase the recipe by at least 1/3 for a 9″ version! I don’t know the timings however as I never bake 9″ sponges. x



  33. Emily on February 13, 2021 at 5:30 pm

    5 stars
    Hi Jane! Do you do a recipe for a diabetic friendly cake? X

  34. Ella on February 3, 2021 at 9:36 am

    5 stars
    Hi Jane I’ve just got a question regarding cake ratios
    So I’ve been using the 120g ratio for some of my cakes and I’ve been using 2 medium eggs and although my batter looks light and fluffy my sponges come out dry and it’s not even over baked!
    Do you think I’d need to use 2 large eggs?
    Thank you

    • Jane's Patisserie on February 3, 2021 at 10:21 am

      It depends on the weight of the egg. You need to weigh the eggs in their shells, and match the flour/butter/sugar (but dry cakes do usually mean over baked) x



  35. Lizzie on January 31, 2021 at 9:10 pm

    Hi Jane, can this be baked in one 8inch tin and be cut into two? If so would this affect the cooking time? Do you have any cake recipes where you use one tin and split into two? What would you recommend.
    Thank you Lizzie

    • Jane's Patisserie on February 2, 2021 at 8:13 pm

      It can be, but yes the baking time will increase! I am not sure on the timings however x



  36. Ali Roberts on January 17, 2021 at 4:33 pm

    Made for my daughters 15th birthday! Your recipes always are so good, so looking forward to cutting into this one!

  37. Zohra on January 15, 2021 at 12:54 pm

    Hi 🙂

    Love your recipes! How many eggs would you say to use for a 4″ cake tin?

    Also, would love to see you make bento cake boxes/lunch box cakes! 😀

    Thanks!

    Zohra x

    • Jane's Patisserie on January 15, 2021 at 8:24 pm

      I’m unsure! Maybe 2? It’s so tiny and I’ve never baked a 4″ cake.



  38. Sana on January 5, 2021 at 1:04 pm

    5 stars
    Hi jane, how do you keep your cakes flat and prevent them from doming ? x

  39. Sana on January 5, 2021 at 11:59 am

    5 stars
    Hi jane i was wondering how you keep your cake layers flat and stop them from doming

  40. Sana on January 5, 2021 at 11:51 am

    5 stars
    Hi jane i was wondering how you keep your cake layers flat and stop them from doming x

    • Sana on January 5, 2021 at 6:01 pm

      Sorry dont know why theres so many comments but thankyou !!



  41. Sana on January 5, 2021 at 11:43 am

    5 stars
    How do you ensure your cake layers are flat and not domed ? x

    • Jane's Patisserie on January 5, 2021 at 3:34 pm

      I personally do not do anything in particular – I use a new fan oven when baking and it works perfectly. If you struggle with it however you can try lower temps in your oven and baking for longer, or try baking belts, but trimming a cake is no bad thing! X



  42. KS on December 29, 2020 at 12:10 am

    What cake tin have you used for this please

  43. Katie on November 28, 2020 at 5:42 pm

    5 stars
    Hi Jane,

    I’ve made this cake but it’s for a birthday tomorrow and I’ve decided after sandwiching it together I want to add a third layer for that extra ‘wow’!

    If I’m going to just half all of the cake ingredients – but what should I do for the eggs?

    • Jane's Patisserie on November 28, 2020 at 8:28 pm

      For three layers I usually do 400g/8 medium egg mix and bake for about 30ish minutes! And I hope it’s a hit! x



  44. Sienna on November 27, 2020 at 8:39 pm

    And how much buttercream do you think to make it into a drip cake? Thank you xx

  45. Sienna on November 27, 2020 at 8:35 pm

    Hi Jane! If I were to make this into a 3 layer cake would I just up the butter sugar and flower to 400g and 7 large or 8 medium eggs? Thank you xx

    • Jane's Patisserie on November 28, 2020 at 11:17 am

      Yeah I would do the 400g/8 medium eggs, and double the frosting at least (but that depends on how much you want to use!) X



  46. Meesh on November 26, 2020 at 7:57 pm

    5 stars
    Hi Jane,

    If I wanted to cover this in Biscoff buttercream all the way around, how much Buttercream would I need? And how much of each element in the Buttercream?

    Thanks,

    Meesh

    • Jane's Patisserie on November 27, 2020 at 11:29 am

      Did you want to fill it with biscoff buttercream too?



  47. Helen on November 18, 2020 at 7:30 pm

    Hi, hope you don’t mind me asking! I want to make this in 9″ square tins so I can cut the cake into an Xbox controller shape. How much more ingredients would I need please?

  48. Aiysha on November 11, 2020 at 11:24 pm

    Hi,

    How many large eggs should I use for this recipe instead of medium eggs?, I only have large eggs in the house.

    • Jane's Patisserie on November 12, 2020 at 9:09 am

      You need to weigh them in their shells (I would guess 4 large?) and then match the butter/sugar/flour to that weight.



  49. Amy on November 8, 2020 at 4:33 pm

    Hi,
    I’m thinking of using the basic vanilla recipe but with 3layers for my daughters 1st birthday but for a cake smash! Do you think this would work well or would you recommend something different 😊

  50. M on October 28, 2020 at 1:29 pm

    Hi Jane. If I were to make this cake into a 3 layer cake, would I just need to add another half of the recipe onto the recipe (so, 375g butter, sugar, flour). Many thanks x

    • Jane's Patisserie on October 28, 2020 at 4:25 pm

      Yes! That’s the best way – it should be about 7 medium eggs x



  51. Asiya Qureshi on October 25, 2020 at 4:52 pm

    5 stars
    I used this recipe to make my daughters birthday cake and my brothers. It worked so well, so nice and moist.. my go to recipe now for all my cakes… i just wanted to know can i use this recipe to make a rainbow cake? Make two or 3 batches and split it in bowls and add my colours?

    • Jane's Patisserie on October 25, 2020 at 8:41 pm

      Yes you can! And so glad you like it!



  52. Hayley M on October 24, 2020 at 4:33 pm

    Hi, if I wanted to do this in 3 x 6inch tins would the amounts stay the same? Thanks

  53. Aimee on October 20, 2020 at 10:12 pm

    5 stars
    If I wanted to use royal icing over cake, would I need to add a coat of buttercream around the cake first and would it need to rest before I apply royal icing?

    • Jane's Patisserie on October 21, 2020 at 11:37 am

      Yes I would use a buttercream layer – maybe let it rest for a bit just so it’s not really soft! x



  54. Elisha Davies on October 20, 2020 at 12:18 pm

    Hi Jane, just wondering how you would make this cake 4 layered but in a 6 inch cake. How much ingredients would you need for the sponge. Thanks so much x

    • Jane's Patisserie on October 22, 2020 at 7:53 pm

      It depends how deep you want the sponges, but you could use a 300g mix rather than 250g? or maybe even 350g if you want it a bit deeper!



    • Elisha on October 27, 2020 at 11:56 am

      Great! How many eggs would I use for the 350g mix please. Thanks so much x



    • Jane's Patisserie on October 27, 2020 at 4:29 pm

      Roughly 7 medium (weigh them in their shells and get as close to 350g as you can) x



  55. Saira Y on October 19, 2020 at 10:59 am

    5 stars
    This recipe is so simple and delicious! Definetly going to be my new go to

  56. Ella on October 18, 2020 at 3:45 pm

    5 stars
    Great recipe Jane!

    One tip to all bakers though, don’t try two tone (red and white) butter cream icing if you are to do the icing style used here… they can end up looking like pimples ready to be popped.. maybe a rose design with the two-tone would have been better 🙂

  57. Ashton Jarratt on October 6, 2020 at 9:32 pm

    Hi Jane,

    I really want to make this as a birthday cake next week! What ingredients would I need to use for a 6inch tin and a 4inch?

    Many thanks xxx

  58. Maria on October 5, 2020 at 9:05 pm

    I live in Italy, so I can’t find self rising flour how can I substitute it?
    Do you have a way to make it by mixing flour salt and baking powder in grams? I can only find some us cups. Not accurate…

    • Jane's Patisserie on October 6, 2020 at 11:56 am

      For homemade self raising flour you use 2 level tsps of baking powder, to 150g of plain flour – and you whisk it in before using! x



  59. Becky on September 17, 2020 at 5:52 pm

    5 stars
    Sorry I got my measurements wrong… what changes for a 10in? Thank you

    • Jane's Patisserie on September 17, 2020 at 7:43 pm

      Ahh okay, for a 10″ I usually use 1.6x an 8″ recipe xx



  60. Ronak Mehta on September 15, 2020 at 7:29 am

    5 stars
    The cake looks perfect and fabulous to bake for a special day. Yes, its definitely the best vanilla cake. Lovely!!

  61. Becky on September 15, 2020 at 7:26 am

    5 stars
    I love this recipe, I normally do it in a 9in pan, what changes shall I make if I were to do it in a 12in pan? Thanks 😁

    • Jane's Patisserie on September 15, 2020 at 7:59 pm

      The basic maths is roughly 2.3x the recipe of an 8″ recipe, for a 12″, so it’s quite a large amount of mix, and a lot longer baking time!



  62. Carol on September 12, 2020 at 9:29 am

    Hi Jane,
    I’ve lost count of how many of your recipes I have tried and they all work an absolute dream!
    Would it be possible to add ground cardamom to this recipe (I’ve got a cardamom craving)? If so, how much would you suggest?

    • Jane's Patisserie on September 12, 2020 at 10:48 am

      Hey! Ahh that’s amazing! It definitely depends on how strong a flavour you like, but I would say maybe 1-1.5tsps? x



  63. Alison Clark on September 8, 2020 at 8:27 am

    Hi, how much buttercream would I need to cover the whole cake?

  64. Taylor on September 6, 2020 at 3:48 pm

    Hi Jane, can the recipe be doubled to make a 4 layered cake or would I need to make 2 separate batches using the quantities above? Thank you in advance!

  65. Gems9486 on August 31, 2020 at 10:59 pm

    5 stars
    If I make this cake could I use ready rolled icing to cover instead of butter cream as daughter prefers it thanks

    • Jane's Patisserie on September 1, 2020 at 8:59 am

      You would still need a form of icing (which is usually buttercream) to stick the ready roll on to the cake, and a crumb coat is usually a good idea x



  66. Emma on August 10, 2020 at 7:30 am

    Hi Jane,
    Which piping nozzle did you use to create this effect?
    Thank you.
    Emma

  67. Tanya Nowell on August 9, 2020 at 11:58 pm

    Hey lovely,

    What tins do you use please???

    Thanks

    Tan xx

    • Jane's Patisserie on August 10, 2020 at 9:41 am

      Just any 8″ cake tin! I usually buy ones at least 2.5″ deep!



    • Tanya Nowell on August 10, 2020 at 11:40 am

      Awww thanks lovely. Sorry for the stupidity lol is it a sandwich tin?

      Hope you’re doing ok xx



    • Jane's Patisserie on August 10, 2020 at 11:58 am

      No a sandwich tin is usually shallower, you want one at least 2.5″ deep x



    • Tanya Nowell on August 10, 2020 at 6:42 pm

      Thank you so much lovely. I’m so sorry if I sound thick lol. I have loose bottom thick ones here xx



  68. Sienna on August 8, 2020 at 7:15 am

    Hii, if I made this into a 2 layer cake with 400g ingredients how long would it take to bake? Xx

    • Jane's Patisserie on August 8, 2020 at 12:05 pm

      Lower the temperature to 170C/150Fan, and bake for 45-55 minutes x



  69. Megan Richards on August 4, 2020 at 2:42 pm

    Hi jane, love your recipies.
    Im making a 6 inch 3 layer cake needs to be about taller so about a 2inch layer. Would 350g all dry ingredience and 7 eggs work for this or would you suggest using the 400g mix and lowering the temp to bake for tad longer. I also read above another lady tried 3 x6inch tins and didnt get the rise she wanted so could i also add a bit of baking powder? Thanks so much x

  70. Minal on August 3, 2020 at 11:42 am

    5 stars
    Hi Jane,

    I want to make this cake or a lemon version but sugar free/sugar sustitute, what would you recommend?

    Thanks xxx

    • Jane's Patisserie on August 3, 2020 at 12:09 pm

      I’m afraid I don’t use sugar substitutes often so I’m not sure what is best – sorry!



  71. Sophie C on July 30, 2020 at 11:12 am

    Hi I am making a tiered cake and would like to make the bottom as a three layer 10 inch cake using this recipe. How much should I increase the ingredients by?

    Thanks so much!

    • Jane's Patisserie on July 30, 2020 at 3:48 pm

      Hey! So it’s about 1.6x the recipe – so quite a bit more. I’m not 100% sure on the baking time, but it’s quite a bit longer! xx



  72. Taylor on July 29, 2020 at 10:48 pm

    5 stars
    Hey Jane, sorry to ask you again but what kitchen aid do you use? What size and what model one? X

    • Jane's Patisserie on July 30, 2020 at 3:54 pm

      I use a 4.8L artisan one! The most common size x



  73. Lesley ambrose on July 29, 2020 at 6:00 pm

    5 stars
    I just used this recipe for my daughters 30th birthday cake, I did 2 lots to make 4 tiers, this cake turned out amazing, will definitely use this recipe in the future. Thank you everyone loved it.

  74. Taylor on July 29, 2020 at 12:14 am

    5 stars
    Hey Jane, I love all your recipes!! I was wondering what mixer you use to make all of your recipes as I’m looking to invest in a good one!

  75. Sienna on July 17, 2020 at 12:02 pm

    Hello! If I were to make this into a three layer drip cake what would the sponge and buttercream measurements be? Annoying question sorry! Xxx

    • Jane's Patisserie on July 17, 2020 at 7:42 pm

      I would use guidance from one of my drip cakes, such as my Mini Egg Drip Cake for quantities and timings etc! x



  76. Emma on July 14, 2020 at 8:27 am

    Hi Jane I’d like to use this recipe to make two different size cakes to stack on top of each other for a child’s birthday cake. I have a 9inch tin and an 8 inch tin and I would need two layers of each size so I can put jam in between. How would I alter the ingredients and baking time please and is this the best recipe to use? Many thanks

    • Jane's Patisserie on July 14, 2020 at 5:30 pm

      So I would keep the 8″ as it is in the recipe, and then for the 9″ I would increase it by about 1/3 and bake for longer to get the same sort of depth sponge! I’m not 100% on the time though as I don’t bake 9″ sponges that often at all.



  77. Natalie on July 13, 2020 at 9:17 am

    5 stars
    Hello!
    I’m looking to make this for my daughters birthday, could you tell me please if there’s any type of confectionary/sprinkles etc that I could add to the sponge before baking to make it a confetti style cake? I wish to keep the light colour of the sponge so want to avoid adding food colouring. Thank you for your help!

    • Jane's Patisserie on July 13, 2020 at 11:36 am

      Hey! Have a look at my funfetti cake as I link to good sprinkles on there! xx



  78. Gillian on July 10, 2020 at 8:04 pm

    Hi Jane, I’m keen to make this using a 9” tin so I know to increase the ingredients by a third. I wanted to ask if I could add some desiccated coconut to make it a coconut cake or would that make it too heavy? Thanks 🙂

    • Jane's Patisserie on July 11, 2020 at 7:47 pm

      Hey! You could definitely add some desiccated coconut – it shouldn’t be that heavy as I have done this in other recipes before and it’s been lovely!



  79. Nicki on July 8, 2020 at 3:08 pm

    Hi Jane
    Any tips to stop it curdling when using the creaming method. I add the flour with the eggs but it still seems to happen.
    Thank you
    Nicki

    • Jane's Patisserie on July 8, 2020 at 6:28 pm

      When you add the eggs, add a little flour at the same time. I cream the butter and sugar, beat till fluffy, and then add all of my eggs and flour and it doesn’t curdle x



  80. Kevin on July 2, 2020 at 6:27 pm

    5 stars
    Hi Jane, recipe sounds exactly what I’m looking for. Can you kindly tell me how thick are the cake layers?. Would this stand up to being covered in ganache and sugarpaste? I normally have 4 x 1″ layers in my cakes.

    • Jane's Patisserie on July 2, 2020 at 7:32 pm

      Hey! Honestly I am no completely sure – but maybe they’re 1.25-1.5″ roughly?! And yet they should do if chilled first to make them slightly firmer! x



  81. Elizabeth Fowler on June 29, 2020 at 9:53 am

    Hi Jane,

    if I made this in to a 3 tier cake using 2 tins (baking 2 then baking 1 on its own) how would you adjust the cooking time?

    thanks!

    • Jane's Patisserie on June 29, 2020 at 9:55 am

      Have a look at my Victoria sponge celebration cake as that’s a 3 layer one x



  82. Susie on June 9, 2020 at 11:13 pm

    Is this similar to your Victoria Sponge cake but 2 tiers? Thank you

  83. Elena on June 7, 2020 at 2:46 pm

    Hi Jane,

    Can I ask what depth your 8 inch tins are please?

  84. Loni Knott on June 5, 2020 at 7:58 pm

    Hi,

    If I only want to use buttercream just for the middle of the cake and not on top, can I halve those ingredients?

    Thanks

  85. Sarah on May 30, 2020 at 12:18 pm

    Hi Jane. This might be a silly question, but how do you get the edges of the sponge to be smooth/straight? I get indents from the parchment paper and it looks untidy x

    • Jane's Patisserie on May 30, 2020 at 12:23 pm

      So for cakes I often don’t line the sides, but always the bottom as that’s the bit that can get stuck – for very deep cakes (like for my wedding cake) I lined the sides! x



  86. lyanne on May 26, 2020 at 7:12 pm

    Hiya Jane! If I made this is it essentially a Victoria Sponge cake but 2 tiers? I’m dyslexic so reading the Victoria Sponge cake recipe on your old layout is hard whilst the new layout on your vanilla cake is much easier to process. Thank you.

  87. Amanda Weston on May 23, 2020 at 1:14 pm

    Hi jane love your recipes unfortuneately I only have a 6inch tin available. How would I alter the recipe for a 6inch cake with 3 layers please x

    • Jane's Patisserie on May 24, 2020 at 1:38 pm

      Hey! It depends on the depth that you want – but you could increase everything to 300g (rather than 250g), and then split between three 6″ tins! x



    • becca on July 21, 2020 at 11:51 am

      Hi, would you keep the same amount of eggs etc for this even though increasing 50g as below x



    • Jane's Patisserie on July 21, 2020 at 2:07 pm

      No, you need the eggs to weigh the same as the other ingredients as explained in the post. So 300g is roughly 6 eggs!



  88. Sumayyah on May 23, 2020 at 1:04 am

    Hi I only have large eggs at home and not medium, do I still make the recipe with 5 eggs or do I use 4 eggs instead?

    • Jane's Patisserie on May 23, 2020 at 9:45 am

      Hey – you need to use 4 large eggs, and 240g of the rest of the ingredients!



  89. Neelam on May 22, 2020 at 7:21 pm

    Hi, I’d like to bake this cake using a 9inch baling tin. What measurements would I need for the ingredients?

    • Jane's Patisserie on May 22, 2020 at 7:46 pm

      You need to use 1/3 more! I would use a 400g mix!



  90. Katie on May 21, 2020 at 7:55 pm

    5 stars
    I made this cake last weekend and OH MY GOD it was AMAZING!! Everyone I gave a slice to said how amazing it was <3

    • Hannah clarke on February 21, 2021 at 2:23 pm

      Hey again. Ive decided to do this as a two layer cake but with 400g ingredients.
      What would the bake time/temp be for this ? Thanks:)



    • Jane's Patisserie on February 25, 2021 at 3:22 pm

      170C/150C Fan – bake time about 50-55 minutes! x



  91. Becky on May 19, 2020 at 9:17 pm

    I’m going to try this for my daughter’s birthday next week and attempt to butter cream round it , if I’m going to make it 3 tiers I understand I need to add on half the ingredients but how many eggs would you use? As 5 are in the recipe?

    • Jane's Patisserie on May 20, 2020 at 1:24 pm

      I would use a 400g mix for three tins, and use 8 medium eggs! X



  92. Laura on May 19, 2020 at 8:59 am

    Hi Jane! Thanks for always replying to my never ending questions about 6 inch tins!!

    So I made this today and split between three 6 inch tins, didn’t get the rise I wanted, would you say split between two 6 inch tins? They are deep ones. Or should I make a bigger mix and split between the three? If so, how much more would I add? Sorry for all the questions!!

    Laura xxx

    • Jane's Patisserie on May 20, 2020 at 8:56 pm

      Hey!! So you could definitely do just two, but bake for longer instead!! That would make them definitely Depp enough!! xx



  93. Amy on May 18, 2020 at 5:26 pm

    Would I be able to use salted butter or will that effect the flavour / consistency of the cake?

    • Jane's Patisserie on May 19, 2020 at 8:18 am

      Hey – it can make the cake salty, but otherwise, it should bake the same!



  94. Moneek on May 18, 2020 at 1:12 pm

    Hi, I want to use this recipe to make a 4 layer cake, using 6 inch tins. What would the ratio for ingredients be?
    Thanks x

    • Jane's Patisserie on May 19, 2020 at 3:04 pm

      Hey! I would actually keep it the same – a 6″ tin is about 2/3 in size, so you could bake it into four 6″ tins easily! Or you can reduce it down more if you don’t want them as deep! x



  95. Amy on May 17, 2020 at 12:31 pm

    Hi, what could i replace the jam with please as we arnt the biggest fans of it? Thanks

    • Jane's Patisserie on May 17, 2020 at 12:43 pm

      You can just leave it out, use fresh fruit, use any other spread and so on!



  96. Sonal on May 15, 2020 at 1:35 am

    5 stars
    Hi Jane

    I baked your Nutella cake yesterday and it was a HIT!
    I was to bake this vanilla sponge cake but with 3 layers instead of two.
    How much would I have to increase my ingredients by in grams?
    Thank you!x

    • Jane's Patisserie on May 15, 2020 at 9:23 am

      Hey! Ahh yay! I would increase the ingredients to 400g (8 medium eggs) and bake into three tins! x



  97. Hannah on May 12, 2020 at 11:12 pm

    5 stars
    Hey I noticed you said this cake will last ya room temp in a cake box, is this including the buttercream on top? Or will it have to be refrigerated? Thank you x

    • Jane's Patisserie on May 13, 2020 at 8:54 am

      Buttercream does not need to be refrigerated – room temp is best!



  98. lucy fishleigh on May 12, 2020 at 10:56 pm

    5 stars
    Could you replace the unsalted butter/Stork in the cake mixture for dairy free spread? Would this effect the bake at all?

    • Jane's Patisserie on May 13, 2020 at 8:54 am

      In the cake mixture it’s absolutely fine – but dairy-free buttercream is always softer!



  99. Saniya on May 9, 2020 at 3:02 pm

    I don’t have an 8inch tin can I use a 9 or 7? I can’t find any 8inch tins. Thank you x

    • Jane's Patisserie on May 9, 2020 at 7:06 pm

      I would personally use 7″ tins and bake for a bit longer! 9″ may make them too thin!



  100. Paige on May 6, 2020 at 5:01 pm

    Hey,

    Hope you’re well. I hope you don’t mind me asking, I cannot for love nor money find SR flour in ANY shop. I do have plain flour, Will this be an OK substitute with baking powder / bicarb soda. If so, what quantity do you recommend please?

    Thank you.

    • Jane's Patisserie on May 6, 2020 at 5:03 pm

      You use 2 level teaspoons of baking powder per 150g of plain flour – you whisk this in very well before using in any recipe! Sometimes its easier to multiply up and make a bigger batch!



  101. Ashleigh on May 4, 2020 at 4:56 pm

    5 stars
    This recipe is super easy to follow and tastes AMAZING!

    • Kate on September 6, 2020 at 10:16 am

      I have bought a number 1 tin for my sons birthday from Wilkos – have you got any recommendations for quantities for number shaped cakes? X



    • Jane's Patisserie on September 7, 2020 at 2:48 pm

      I’m afraid not as it’s all based around volume and sizing of the tin, sorry! x



  102. Louise on May 4, 2020 at 9:11 am

    Clear step by step method. Delicious end result. I used dusted icing sugar over the top as opposed to buttercream but the whole thing was just perfect! Recipes are always just on point… not too much or lack of anything and i always get lots of compliments. Thank you 😊

  103. caitlin on March 26, 2020 at 5:18 pm

    5 stars
    Great recipe which was very easy to follow. Its looks great and cant wait to taste it.

  104. Ashton Jarratt on March 14, 2020 at 10:27 am

    Hi Jane,

    I always use your recipes they are awesome and I never ever have a fail!!!! So thank you for sharing all these, my family love them, you really inspire me.

    I was wanting to make a 6 tier rainbow cake and want to use a standard vanilla sponge- what measurements would you use?

    Thank you xx

  105. Lyn on March 6, 2020 at 11:02 am

    Hi Jane
    In the vitoria sponge baking powder is used and in the vanilla cake there is none. Why is this different?

    • Jane's Patisserie on March 6, 2020 at 4:18 pm

      Because they are two different recipes – This is a post about a basic vanilla cake.



  106. Jess on February 28, 2020 at 3:52 pm

    Hello! I’ve made this cake a few times now – always gone down a treat and tastes lovely, but I find it to be a bit more dense than I would like. How do I get it to be more light & fluffy? Thank you 🙂

    • Jane's Patisserie on February 28, 2020 at 6:04 pm

      It shouldn’t be dense – but it depends on what you consider dense. How are you mixing it? are you definitely sure the oven is on the right setting/temp? are you using stork/butter?



  107. T H on February 25, 2020 at 5:43 pm

    5 stars
    Hi Jane,
    I’m really trying to improve my baking game and looking into your platform is a great start for me. I’m always getting my maths wrong in baking so wanted to ask, if I wanted to make a 9inch/23cm cake using a round sandwich tin, what would I alter the ingredient measurements to?

    Thank you

  108. MA on February 5, 2020 at 10:23 pm

    5 stars
    Hello Jane
    Thumbs up Your cakes look sooo tasty and attractive am in Love with the cake texture.I really want to try but my problem is In my country is difficult to get selfrising flour , please can you help me how much baking powder can I add if am not using selfrising flour

    • Jane's Patisserie on February 6, 2020 at 8:29 pm

      For this I would use 1.5-2tsp baking powder!



  109. Sarah on January 16, 2020 at 12:34 pm

    Hi Jane,
    What quantities would you recommend for a 7” tin?

    • Jane's Patisserie on January 16, 2020 at 2:18 pm

      A 200g mix would be the best – 200g flour, sugar, butter and 4 medium eggs! x



  110. Caroline Litteboy on November 23, 2019 at 6:19 pm

    Hi Jane,
    I bought the oven thermometer through the link above. Please can I ask when you put the thermometer in the oven and do you bake your goodies in centre?
    Many thanks
    Caroline

    • Jane's Patisserie on November 24, 2019 at 9:05 am

      I have a fan oven, so I happily spread the bakes across two layers with no issues!



  111. LizZy on November 19, 2019 at 2:08 pm

    5 stars
    I made this for the first time at weekend – winner!! All your recipes are amazing and easy to follow – thanks so much for sharing them !

  112. isma on November 17, 2019 at 12:22 am

    hi jane do u remember which piping nozzle u used to pipe on buttercream? looks great!

  113. Nilly on October 24, 2019 at 7:17 am

    5 stars
    Hiya jane, what jam would you recommend if u dont make homemade jam xx

    • Jane's Patisserie on October 24, 2019 at 9:01 am

      Any that you fancy – I love Bonne Maman or Tiptree!



  114. Sian on October 21, 2019 at 5:03 am

    5 stars
    Hi Jane! I was wanting to adapt this recipe to make a firmer cake like a Madeira type sponge for a wedding cake. I noticed you replied to a comment on another recipe which said to add in 75g plain flour. Is this to replace the self raising flour? Thanks

    • Jane's Patisserie on October 21, 2019 at 9:46 am

      Hey! No, you add that in as well!



    • Sian on October 23, 2019 at 9:48 am

      5 stars
      Thanks for replying Jane! Sorry to be silly but just want to make sure before I start baking. If I was to increase the recipe size would you increase the amount of plain flour too?
      So is the 75g extra based on the above recipe size.
      Thanks!



    • Jane's Patisserie on October 24, 2019 at 9:00 am

      Yes it is, if you made different sized cakes it would decrease or increase! x



  115. Louise Brookes on October 13, 2019 at 6:45 pm

    5 stars
    General question about the buttercream. Can you make this the day before to save some time? If so, how would you have to store it?

    • Jane's Patisserie on October 15, 2019 at 9:19 am

      Do you mean to bake and decorate the cake and then store that? Or make the buttercream, and then decorate a different day?



  116. Scarlett on October 9, 2019 at 3:23 pm

    Hi jane, I was wondering if you had ever tried making this with half butter and half oil? I prefer cakes that use oil but have found when making a vanilla sponge cake, using only oil doesn’t work as well as other cakes. Let me know your thoughts!

    • Jane's Patisserie on October 9, 2019 at 9:12 pm

      I haven’t I’m afraid – this post is purely for the basic science of butter/sugar/eggs/flour!



  117. Georgia Jade May on September 29, 2019 at 6:07 pm

    Hi Jane for a child’s party could you adapt this and use fondant icing over the top? How would you adapt it?
    Thank you!

    • Jane's Patisserie on September 29, 2019 at 6:36 pm

      It would be fine as it is – but maybe double the buttercream so that you can do a crumb coat for the fondant to go on top of!



  118. Nimmi on August 28, 2019 at 10:48 pm

    Hey Jane

    Absolutely love your recipes! How much buttercream would I need to make if I’m coating the cake with it? Thank you x

    • Jane's Patisserie on August 29, 2019 at 7:05 pm

      For this size cake, I would typically double it!



  119. Helena Mann on August 23, 2019 at 8:54 am

    Hiya. If I wanted to make this a 3 tier what would you suggest regarding quantities? Is there a general rule of thumb I should follow if I want to make any 2 tier recipe into a 3 tier? Many thanks!

    • Jane's Patisserie on August 23, 2019 at 11:07 am

      Most of the time if you want to make a two tier, into a three tier, I would add another half of the recipe on, and bake into three tins for the same time! So you’ll just be adding another layer in! x



  120. Asia on August 13, 2019 at 11:11 am

    What if i want to make half the quantity of this cske… do i need to half all the ingredients?

    • Jane's Patisserie on August 14, 2019 at 9:03 am

      If you wanted to make one layer of cake, then yes!



  121. Sophie on July 8, 2019 at 11:36 am

    5 stars
    Hi Jane,

    I tried this recipe yesterday as a birthday cake and it went down a storm! Such an easy recipe to follow and it was as light as you could get, I swear by your recipes. I’ve never done a two layer cake before but this came out brilliantly! Thank you so much!

  122. Leanne on May 30, 2019 at 10:20 pm

    Hi if I wanted to make this smaller (7”) but three layers how much would I need to reduce recipe by? Love your recipes by the way, always turn out amazing! X

    • Jane's Patisserie on May 31, 2019 at 8:10 am

      Have a look at my Victoria Sponge recipe, as that is already three layers, but use 0.8x that one for 7″!



  123. Alexa on April 15, 2019 at 8:56 pm

    Hiya do u ever happen to freeze any of your sponges prior to decorating?

    • Jane's Patisserie on April 15, 2019 at 9:27 pm

      I don’t personally as I never have the need, but I know a lot of my readers do! Best practice is to double wrap in clingfilm and then in foil to prevent any freezer burn!



  124. Nu on April 11, 2019 at 9:53 am

    Hi I want to make 3 layers to this cake using 8” cake tins how much more ingredients do I need ??

    Pleaseeeee!

    Thanks
    Nu

  125. Jackie Newark on February 10, 2019 at 11:32 am

    Love all your recipes Jane – especially the cheesecakes! Thank you.

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