Traditional recipes

Simple plain sponge cake recipe

Simple plain sponge cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes

This is a simple, quick, go-to sponge cake recipe that me and my mum love to use as a base for some great cake recipes. Enjoy !


Cheshire, England, UK

318 people made this

IngredientsMakes: 1 (18cm) round cake

  • 110g (4 oz) caster sugar
  • 110g (4 oz) butter, softened
  • 2 eggs, beaten
  • 110g (4 oz) plain flour
  • 1/2 teaspoon baking powder
  • milk, if needed

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4. Grease and line a 18cm (7 in) round cake tin.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs a little at a time, so the mixture doesn't curdle.
  4. Sift the flour and baking powder together and fold lightly into the mixture. Add a little milk if necessary to give a soft dropping consistency. Place in prepared tin.
  5. Bake for 30 to 45 minutes, or till a skewer inserted in the centre comes out clean.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

Nice, but it was cooked in 15 mins. So be carefull.-24 Oct 2013

very nice thanks-17 May 2015


SIMPLE PLAIN CAKE. (RUB-IN METHOD).

Do you know that you don’t always need to stress yourself creaming butter and sugar forever,or using Excel sponge to make your cakes soft and fluffy?
If you doubt me,then try this Rub-in method, and don’t forget to thank me later. Lols.
It’s EASY AND DELICIOUS.
RECIPE
2 cups sifted soft flour (250g)
1 cup magerine(225g)
3/4 cup sugar(150g)
2 tsp baking powder
4 medium eggs
1 teaspoon vanilla flavour.

Seive flour into a bowl,
Add baking powder and mix
Add magerine and mix with your fingers,raise the mixture up as you mix,this is to trap air into the mixture.
Mix until it looks crumby
Add sugar and continue mixing with your fingers until it looks almost sandy.
Make a well in the center and pour in your eggs mixed with vanilla ( I slightly whisked my eggs as if I want to fry it)
With the aid of your egg whisk,mix everything together until it’s smooth,
Your batter should be same consistency as your creamed cake batter. If it’s too thick,add 2 tbs of milk ( but if you follow this exact measurement, you won’t need extra liquid).
Pour into an already creased pan and bake till skewer inserted in the middle of the cake comes out clean.
The measurement gave me this 8 inches yummy cake.
Enjoy your baking.


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Simple plain sponge cake recipe - Recipes

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Basic Sponge Cake

A super easy basic sponge cake recipe for you create lots of goodies and treats all Italian style!

This cake recipe here in Italy is known as Pan Di Spagna , translated means Spanish Loaf.

Why on earth one of the most widely used recipes for making cakes has this name I do not know, if I ever get to find out I will pass the message on.

As the title has already mentioned this sponge cake is fatless. All you will need is

Eggs come in different sizes and for this recipe to work properly all the ingredients have to be the same weight.

So the easiest thing to do is decided what size sponge cake you want to make.

These are rough guidelines

  • 4 whole eggs, 8 – 10 Servings, Baking Pan 25cm Round
  • 6 whole eggs , 12 – 14 Servings , Baking Pan 29cm Round

Take the number of eggs, crack them open in a bowl and weigh them.

Whatever the weight of the eggs is, you will need the same amount of sugar and flour.

Preparation

2. Butter the baking and dust with flour

Ingredients

I used 4 eggs for a 25cm baking pan

My 4 eggs weighed exactly 224gr

224gr of Granulated sugar and

Method

1. Place the eggs and sugar into a bowl and whisk until very light and fluffy.

2. Sieve the flour and fold in gradually with a metal spoon

3. Pour the mixture into a well buttered or lined with greaseproof paper baking pan.

Spread out the mixture evenly

4. Pop into a pre heated oven of 170°C

Leave for about 40 minutes until golden brown in color and firm to touch.

You can enjoy this sponge cake as it is. If you would like it to keep for a few days then do wrap it up well. As the cake does not contain any fat it does tend to dry up quicker.

This sponge cake is ideal for making a classic Italian cream cake these Italian cream pastries.


Eggless Vanilla Sponge Cake Recipe (with Step by Step Photos)

Response: Hello Nehal, follow this recipe for chocolate cake.

Response: Hello Kanika, there is no substitute for curd in this recipe.

Response: No, curd is a must ingredient for this recipe.

Response: Hello Swathi, this cake recipe is for approx. 750 gm so for 2 kg cake - multiply all the ingredients by 2.5 (for little less than 2 kg cake) or multiply all the ingredients by 3 (for little more than 2 kg cake).

Response: Thank you Heidi for sharing the savory version for this cake.

Response: Hello Kumud, I have never used an airfryer so I am not able to give you the answer.

Response: Hello Yomika, this cake can be baked using either one 8-inches tin or two 6-inches tin.

Response: Hello Priyanka, this recipe is for approx. 750 gms of cake.

Response: Hello Himani, let it cool completely before removing it from the tin for easy unmolding.

Response: Yes, you can.

Response: Hello Gunu, this recipe is for approx. 750 gms cake so you can measure all the ingredients according to that.

Response: Hello Priya, I think you can substitute curd with milk and vinegar but I am not sure about that as I have never tried that.

Response: No, you can't use milk instead of oil.

What should be batter flowing consistency, because with this measurements my batter was tight. And the top layer of cake didn't bake.

Response: Hi Hemalatha, the batter should have medium thick consistency (not very thick batter nor runny batter). If the batter turns hard, add few tablespoons of milk in the last and mix well. Did you bake the cake in the oven or pressure cooker? If you bake this cake in the pressure cooker, the top surface will be cooked properly but not turn brown (stays white).

Response: Hi Deepu, I have never tried this cake with ghee so I am not able to answer.

Response: Hi Divya, you can use greek yogurt but the quantity will change. Use 3/4 cup greek yogurt + 1/4 cup water instead of 1 cup curd. If the batter turns hard, add few tablespoons of milk in the last and mix well.

Response: Hi Dr. Akanksha, thank you for trying the recipe. Glad to hear this recipe worked for you. You can send the cake pic at ([email protected]) or message me the pic on our facebook page (https://facebook.com/foodviva) . I would love to share that pic on our facebook page.

Response: Thank you Mital for trying the recipe. Glad to hear that this recipe worked for you.

Response: Hello Amita, sorry to hear that this recipe didn't work for you.

Response: Follow the same instructions given in the recipe for temperature and baking time to bake the cake in otg.

Response: Hello Amreen, I have never bake this cake in microwave so I am not sure about that.

Response: Yes, that dissolves in the curd.

Response: Hello Padma, the weight of this cake is around 740-750 gm so take all the ingredients (2/3 of quantity) to make half kg cake.

Response: Hello Akriti, don't change the quantity of baking soda and baking powder and don't keep the batter idle after mixing to make the spongy cake.

Response: Hi Monika, the weight of this cake is around 740-750 gm. so take 2/3 quantity of all ingredients to make half kg cake..

Response: Hello Sammy, the batter turned thick because of the greek yogurt as the greek yogurt has less water content. If possible, use normal plain yogurt or use (1/3 cup water + 2/3 cup greek yogurt).

Response: Hello Vani, I am not sure why the cake has baking soda taste as I have never get that taste. Try another brand of baking soda when you make the cake next time.

Hi there,I want to know if I can use this cake as a base for pineapple cake. cut it in half spread icing and pineapple chunks?

After reading so many good reviews I m eager to bake this ?

Response: Yes Neetika, you can use this cake as a base for pineapple cake.

Response: Hello kalika, I have not tried this cake with less amount of sugar so I am not able to give you the answer.

Response: Hello Chitra, mix the curd mixture well and make sure that the curd mixture is frothy after adding the baking soda (after 5 min.).

Response: Hello Shreya, wrap the sides of the cake pan with a wet towel strip from outside and then bake it for a flat top cake.

Response: Hello Nibha, you can bake the cake in 9-inch pan as well but it might take a little less time for baking.

Response: Thank you Rupali for trying the recipe. The cake turns spongy as the result of reaction between baking soda and curd. Make sure that the baking soda and baking powder are not very old or expired.

Response: Hello Harvi, bake the cake at same given temperature in the recipe in the convection mode in the microwave. Keep the cake tin on the stand.

Response: Hello Harika, I have updated the recipe. added the measurements in grams as well.

Response: Hello Prachi, I have never tried custard powder in cake so I am not sure about that.

Response: Yes, you can use glass dish to bake the cake but I advise you to use aluminum dish to bake the cake for perfect baking.

Response: Yes, you can use a glass baking dish but I recommend to use aluminum based mold for even baking of the cake.

Response: Hello Anjana, I have never tried making this cake with atta and jaggery so I'm not able to give you the answer.

Response: Hi Chaira, i have never tried oat flour to make this cake so I am not able to give you the answer.

Response: Yes, you can use store bought plain natural yogurt.

Response: Hello Radhika, it happens when there is too much liquid in the cake or the bottom part of the oven is not heating properly. After baking the cake, remove it from the oven immediately, let it cool for 10-15 minutes in the same container and then invert onto a cooling rack.

Response: Glad to hear that the cake turned out good.

Like the it was so fluffy i cant believe that i made that.
With my cooker i cooked 5 min high and 20 min low flame on the smaller one on the gas.

Really pleased thanks a lot.
It was mothers day and i just loved i was able to make this for my mom.

Response: You can double all the ingredients to make the cake and bake it in two different same size pans or in a big pan.

Response: Hi Gehna, we use 1 cup = 250 ml to measure all the ingredients. 1 cup all purpose flour = 120 gm.

Response: Yes, you can bake this cake in cooker. The detailed instructions for baking the cake in cooker is given in the instructions section.

Response: Hi Bandana, curd is a must ingredient in this recipe, it can't be replaced.

Response: We will definitely try to upload the bread recipe soon.

Response: Hi Dharmik, I have never tried the cake flour to make the cake so I am not able to give you the answer.

Response: Hi Swapnila, the quanitiy of baking soda and baking powder can't be changed to get the perfect result.

Response: Hi pooja, the main reason behind the sticky cake is the under baking. Make sure that the cake is cooked until the toothpick inserted in the center comes out clean. If required, bake the cake for 5-10 min more.

Response: Hi Saritha, the main reasons behind the cracked cake are - 1) oven temperature is too hot, 2) placed the cake on upper rack in oven. Always put the cake on middle rack in the oven.

Response: Hi Shairan, you can bake the cake in convection mode in the microwave but you can not bake it in microwave mode.

Response: Yes, you can add a pinch of salt.

Response: Hello Abha, the reason behind the cake turned brown from inside might be over cooking.

Response: Hello Medha, I am not able to give you the answer as I have never tried this recipe with butter.

Response: Thank you Sam for trying this recipe. Glad to hear that it was awesome.

Response: Yes, the cake will be not too sweet.

Response: Hi Deepa! I am not sure why the cake has a salty taste. When you try this recipe next time, use sand instead of salt to prevent salt taste.

Response: Yes, you can use same batter for cupcakes.

Response: Hello Theepa, we have updated the recipe and added the measurements in grams as well in ingredients table.

Response: Hello Suhas, it happens when the temperature is too high or the oven is not preheated properly. At very high temperature, the cake cooks faster on the outer side and starts to turn brown but remains uncooked from inside.

Response: Hi Charlotte, I am not sure about using soy yogurt as I haven't tried it.

Response: Hello Deepa, the cake turned brown from the outside only or from inside as well? If it is light brown from only outside it means the cake is perfectly baked. If it is brown from outside and inside both that means something is wrong. I have used the "Watkins" brand Pure Vanilla Extract in this recipe.

Response: Hello Ravneet, I have never tried this recipe with butter, so I'm not sure about it.

Receipe looks great but I don't like using measuring cups as the quantity can vary. Do you have this in metric units please?

Response: Hello Anita, we have updated the recipe and added the measurements in grams as well in ingredients table.

Response: No, you can't use eno fruit salt instead of baking soda and baking powder in this recipe.

Response: Hi Aman, the main reason behind shrinking of the cake is excess amount of baking soda. The cake turns brown from the top if it is baked for longer.

Response: Hello Asha, if the cake is uncooked from the center, it means cake is still raw. Bake it for few more minutes or until the toothpick comes out clean. While further baking, cover the top surface with aluminum foil to prevent the cake from turning brown from the top.

Response: This recipe is for approx. 750 gms.

Response: Yes Aruna, you can cling wrap the cake and keep in the freezer but I am not sure about its shelf life.

Response: Yes, you can try this cake with strawberry essence or any other essence.

Response: Hello Sayogita, we have updated the recipe and added the measurements in grams in ingredients table.

Response: Hello Sneha, I have not weighted the cake after baking but I can give you the raw estimate of weight from the raw ingredients (1½ cups All Purpose Flour (Maida) = 200 gm + 1 cup Curd = 250 gm + 3/4 cup Sugar = 165 gm + 1/2 cup Oil = 125 gm)= approx. 740 gms.

Response: Increasing an decreasing the ingredients proportions for larger or smaller serving size will require different cooking time. We haven't tried making cake with doubling the ingredients so we will not be able to advice on exact cooking time with it.

Response: This could be due to brand and type of vanilla extract you are using. If it has a food color, it will make cake brown from inside.

Response: Hi Sweety, No you can not use milk instead of curd. Curd is must to make cake fluffy.

Response: Yes, you can use same method for chocolate cake as well.

Can I just add 2 tablespoon coco powder to this recipe to make chocolate sponge cake ??
I want to use only this recipe for my both vanilla and chocolate sponge cake.

Response: Hi Kinjal, Yes, you can add coco powder in the batter to make eggless chocolate cake.

Response: Hi Kinjal, we did not weigh the cake after baking it. So we will not be able to tell you exact weight of the cake. However, it should be around 300 to 400 grams.

Response: You need to use baking soda. There is a lot of chemistry involved in cooking a cake and any change in ingredients or its proportions may lead to such issues.

Response: Thank you Citra for the feedback.

Response: Yes, you can use all purpose flour instead of maida.

Response: We recommend to use same ingredients as mentioned in the recipe. Changing or replacing them them will alter the taste and texture of the recipe.

Response: We used regular oven to cook the cake. You can use convection mode in your microwave oven. Do not use microwave mode to cook the cake.

Response: Thank you Raju for the feedback and providing tips to make this recipe even better.

Thanks for posting this recipe for eggless cake.
Have tried it several time & every time it comes out soft & delicious. This has become a staple desert in my home.
I have to bake it twice in a week as they are finished in no time & demand for asking more keeps on pouring.

I use to hate baking before as no matter how thoroughly I tried my cake never use to come out soft & spongy but now I am a pro in baking cake.
Thanks again for your recipe.

Response: Hello Linda, instead of replacing flour with cocoa powder in this recipe, follow this recipe of chocolate cake on this site.

Response: Hi Deepali, 1½ cups maida (1.5 cups) is measured using a measuring cup set (1 cup = 250 ml ) size. The batter should not be very thin, it should have a medium thick consistency. So, don't add milk in it.

Response: Hello Ria, there is no change in the recipe to make cupcakes. But the cupcakes take lesser time (approx. 18-20 minutes) to cook.

Response: Hello Pooja, the reasons behind the cake goes flat after baking are given below.
1. It happens if the added baking soda quantity is more.
2. If the batter has too much liquid.
3. If the batter is over mixed.
4. If the temperature of the oven is not proper.
5. If the cake is undercooked. Try to bake it little longer.

Response: Hello Shubhangi, it happens when you over beat the mixture after adding the flour.

Response: Yes, you can use this cake as a base for icing or fondant.

Response: Yes, you can bake cupcakes using the same recipe. It will take lesser time for baking compared to the whole cake.

Response: No, you cannot use coconut oil in this recipe. You can use any oil which doesn't have specific smell.

Response: Hello Srilakshmi, the cake increases to almost double in height after baking.

Response: No, you cannot use wheat flour instead of maida. If you use the wheat flour, the cake will turn dense compared to cake made with maida.

Response: Hello Divya, I have not tried the recipe using less amount of oil so I am not sure about using the less oil as it may change the texture of the cake.

Response: Hi Deepika, the reasons behind the denser and fudgy cake in the center are given below but the main reason behind it is under cooked (not baked for enough time). Bake it until the toothpick inserted in the center comes out clean. Sometimes the temperature in the different brand of oven varies and hence it requires more time to bake completely.
1. It happens when the oven is not preheated properly and so the cake remains undercooked for the given time in the recipe.
2. It happens if the cake mixture has too much liquid consistency.
3. Check the shelf life of baking soda. Make sure it is not expired.
4. Bake until the toothpick inserted in the center comes out clean.
I hope this will help you when you try the next time.

Response: Hello Sheetal, sorry to hear about that. If the vanilla essence doesn't work then try using different brand of oil (no smell).

Response: Hello Adeline, the curd used in this recipe is the plain yogurt. For the flour, I have not tried this cake recipe using cake flour so I am not able to give you the answer. However, I think the cake flour should work as well because the only difference between plain flour and cake flour is the amount of protein in the flour. Cake flour has less protein compared to plain flour and so it works well for the cake.

Response: Yes Tarana, you can increase the quantity of vanilla essence to hide flavor of the oil.

Response: Yes, you can make this in cooker. I have added the method to cook the cake in cooker in this recipe (you can read it above the tips section).

Response: No Aparna, you cannot use butter instead of curd in this recipe.

Response: Hello Radhika, you cannot replace curd with any other ingredient in this recipe.

Response: Hello Jaya, we will definitely try to upload the recipe of various types of ice-creams.

Response: Please use fresh dahi.

Response: Yes Deepti, you can use the half maida and half whole wheat flour but the cake will be little dense compared to cake made with only maida.

The cake turned out lovely. How do I make it bigger/thicker? So that when you cut it you get a fuller slice?

Response: Hello Jay, follow the given instructions to make bigger cake.
1. Double the recipe (double the amount of all ingredients).
2. Use a dip baking pan.
3. Increase the time of baking around 15 minutes (check the cake is done or not by inserting a toothpick in the center).

Thank you for this recipe! The cake came out soft, spongy, and absolutely BEAUTIFUL.

I wish I could post a picture.

Response: Thank you Anshika for trying the recipe. Glad to hear that it turned out well. You can send us the picture on our facebook page or at our mail id ([email protected]).

Superb recipe. Easy to make. Thank you for such clear instructions. It came out just perfect.

For some twist, I added Tuti-Fruti.. Coz my son likes them. But still I got awesome soft cake.

My first attempt in the oven and it came so perfect.

Response: Welcome Rekha. Happy to hear that your son loved this cake.

Response: Yes, this cake can be baked in cooker/ any heavy based pan (kadhai).

1. Use aluminum cooker or a heavy based aluminum kadai,
2. If you are using a cooker, remove the cooker ring and whistle,
3. Place a stand in cooker and put the cake container over it,
4. Close the lid and cook it for 5-minutes over high flame and then 30-45 minutes (as required) over low flame.
5. Check the cake with a toothpick after 30 minutes.

The top surface of the cake will not turn brown but the sides and bottom will turn brown after baking the cake in pressure cooker. I hope this will help you.

Response: Hello Sweta, I have never tried this recipe with butter, so I'm not sure about this.


1 1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.

In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined.

Combine the flour, baking powder, and salt in a bowl.

With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts.

Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched.

Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack.

Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.


Simple plain sponge cake recipe - Recipes

Prep Time:20 mins

Cooking Time:20 mins

Serves:8 Adults

A simple sponge perfect for any beginner bakers!

About this recipe

Adapted from 101 Square Meals.

  • 4 large eggs (ideally at room temperature)
  • 125g of caster sugar
  • 125g of self-raising flour
  • Strawberry or raspberry jam for filling
  • Icing sugar for dusting
  1. Preheat the oven to 200°C / 400°F / Gas Mark 6.
  2. Place sugar in a bowl and whisk together with eggs over a pan of hot water for 10 minutes. Remove from the pan and continue whisking for 5 minutes.
  3. Gently fold in sieved flour, in about 4 lots.
  4. Pour sponge-cake mixture into 2 greased and floured cake tins.
  5. Bake in a preheated oven for approximately 20 minutes.
  6. When the sponges have cooled, spread the jam and put the sponges together.
  7. Using a sieve, dust the top with icing sugar.

What you will need

  • Medium cake tin
  • Mixing bowl
  • Saucepan
  • Sieve
  • Wooden spoon
  • Whisk

Serving suggestions

All our recipes are nutritionally analysed by our team of experts.

1/8 of this recipe contains


Queen Cakes Recipe

Need a recipe for a decadent cake? Try this quick queen cakes recipe for a delicious baked treat today. Stork – love to bake.

Ingredients

  • Add to Shopping List + 125g Stork Bake
  • Add to Shopping List + 150g sugar
  • Add to Shopping List + 2 medium eggs
  • Add to Shopping List + 250g plain flour
  • Add to Shopping List + 1 tsp baking powder
  • Add to Shopping List + Pinch of salt
  • Add to Shopping List + 1 tsp candied peel/grated lemon rind
  • Add to Shopping List + 1 tsp currants
  • Add to Shopping List + 2 to 3 tbsp milk

Step by Step method

Lightly grease muffin trays or line them with paper cupcake cases.

In a large bowl, beat Stork Bake until creamy.

Add sugar and beat until light and fluffy

Beat in the eggs gradually, one at a time.

In another bowl, sift flour and baking powder. Mix salt, candied peel/lemon rind and currants in the flour.

Fold the flour into the creamed mix.

Stir in the milk. The mixture should be of dropping consistency.

Spoon the mix into the prepared muffin tray/paper cases and bake for 12 - 15 minutes.


Quick Fluffy, Light Sponge Cake Recipe at Home

Baking a cake is not an easy task for some people. Many get intimidated by the mess it makes and technicalities it require. Just in case you want to surprise your special one with a simple yummy cake made at home which is moist, light, fluffy and spongy in nature the following recipes are for you.

Remember, homemade is always the best and a homemade cake is a wholesome goodness. Here is how to make easy chocolate cake recipe at home for your kids.

Moist Milk Sponge Cake at Home

Ingredients

Cooking Instructions for Light Sponge Cake

  1. Take eggs whites in a bowl and whip them with a hand blender.
  2. When the egg whites are whipped evenly add half quantity of powdered sugar and whip for some more time.
  3. At one time the whipped mixture will be very fluffy, at this moment add the rest quantity of sugar.
  4. Continue whipping till everything in a bowl becomes smooth and looks shiny.
  5. Lift the mixture with blender, if a stiff peak is formed, consider it done.
  6. In a separate bowl, add egg yolks to the butter and mix well. Keep it mixing till the time egg yolk evenly merge into butter.
  7. Add vanilla oil to egg yolk &ndash butter mixture.
  8. In the batter prepared above at step 5, add cake flour. Sift it using rubber spatula.

  1. It is recommended to use large eggs for the cake.
  2. Keep eggs in refrigerator till the time they are required for the preparation.
  3. You may wish to use margarine instead of butter.
  4. To whip eggs in a bowl, use a clean bowl with no moisture (water or oil), otherwise they won&rsquot whip properly.
  5. While preparing the batter, the one at the bottom doesn&rsquot rise well. So at step 12 consider pouring the bottom batter at the circumference of the mold. By this way it will cook faster.

This step by step recipe for cake will make your sponge cake fluffy, light and yummy. Do try at home, your loved ones will surely like it.


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Source: www.veggiesbycandlelight.com

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Source: images.immediate.co.uk

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Source: cdn.sallysbakingaddiction.com

I usually have a lot of faith in ba recipes, but. You also can get various linked concepts at this site!. After much delay, then frustration at not being able to upload photos, i can finally post my simple birthday cake recipe as promised. It is a very simple delicious cake and its tastes also awesome. I can make a very good buttercream frosting but i haven't done that in years.

Simple birthday cake illustrations & vectors.

Source: cdn.sallysbakingaddiction.com

Birthday cakes can sometimes look tricky to make at home but we've got lots of easy birthday cake making your own birthday cake has never been easier thanks to our collection of simple, yet.

I can make a very good buttercream frosting but i haven't done that in years.

Next, pour the cake batter into the cake pan, using the rubber spatula to scrape all of the batter off of the sides of the bowl.

Finding some of the most exciting ideas in the internet?

I usually have a lot of faith in ba recipes, but.

Most relevant best selling latest uploads.

Source: www.recipetineats.com

I followed the cake method to a t and my cake sunk in the middle (maybe it is an issue with my i made this for my sister's birthday and was disappointed.

Source: storcpdkenticomedia.blob.core.windows.net

Then you will want to check out these amazing cat birthday cake recipes and ideas!

Source: thumbs.dreamstime.com

The most common simple birthday cake material is metal.

Finding some of the most exciting ideas in the internet?

Source: st2.depositphotos.com

I started with a plain white cake i ordered from my local.

When showing this simple birthday cake, i can guarantee to aspire you.

The simple birthday cake can become your consideration when thinking of about birthday cake.

Best simple birthday cake from birthday cakes for women images and pictures.

It is a very simple delicious cake and its tastes also awesome.

10 diy birthday cake ideas.

Source: imagesvc.meredithcorp.io

We have thousands of simple birthday cake decorating ideas for people to optfor.

Super simple layered birthday cake that requires no special equipment (or talent).

Source: www.sixsistersstuff.com

Finding some of the most exciting ideas in the internet?

Source: img.bestrecipes.com.au

Birthday cakes can sometimes look tricky to make at home but we've got lots of easy birthday cake making your own birthday cake has never been easier thanks to our collection of simple, yet.

10 diy birthday cake ideas.

Source: www.recipetineats.com

Nothing fancy, just a glass pyrex.

Source: www.easypeasy-lemonsqueezy.co.uk