If you’ve ever found yourself googling how to bake a cake and feeling a bit overwhelmed, you’re in the right place. This is a simple, no-fuss vanilla cake that’s perfect if you’re new to baking or just want something reliable that doesn’t need fancy skills or equipment.
I’ll talk you through each step, explain what to look out for, and share a few useful tips along the way so you can bake with confidence – even if this is your very first cake!
Perfect Recipe For Learning How to Bake a Cake
This cake is straightforward, forgiving and easy to follow. The sponge comes out soft and fluffy, without being overly sweet, and it bakes evenly in a standard cake tin.
It’s the kind of recipe you can come back to again and again, whether you’re baking for a birthday, event or just because you fancy some cake.
What You’ll Need
- 2 round cake tins (8-inch / 20cm)
- I use loose-bottom tins, as it makes is super easy to get the cake out once it’s baked
- A mixing bowl
- I always use a bowl with a rubber bottom to stop it sliding around the counter as I’m mixing
- A spoon
- I recommend these silicone spatulas, as they’re great for scraping the bowl down
- A cooling rack
- These Tala stackable racks are ideal for when you have more than once sponge to cool
If you’re feeling fancy, you can also use the following. But remember, none of these are essential! Just some nice-to-haves if you want to continue on your baking journey.
- Hand mixer – this is my trusty steed that I use to mix all my cakes and buttercreams!
Preparing Your Cake Tin (this step really matters)
A well-prepared tin makes all the difference when learning how to bake a cake. Grease the base and sides of your tin with butter or baking spray. This helps the cake release cleanly and saves that heart-stopping moment when it won’t come out of the tin.
Pro Tip: Baking spray is a great way to get an even coating on your tin, that saves mess and works every time
How to Bake a Cake: Making the Batter
Take your time with this part – rushing usually causes more problems than it solves.
Ingredients:
- 240g caster sugar
- 240g self-raising flour
- 240g butter
- 4 eggs
- 2 tsp vanilla extract/essence
Pro Tip: Make sure your butter is soft, not melted
Method:
- Preheat oven to 180C (fan oven)
- Cream the butter and sugar together until it’s smooth, pale and fluffy
- “Cream” means beat them together until the butter is soft and smooth, and the sugar is fully mixed in. This helps trap air, which makes your cake light and soft
- Mix in the beaten eggs and vanilla (the mixture will start to look curdled or split, but this is OK! It will sort itself out when we add the flour)
- Gradually mix in the flour (a few spoons at a time) making sure you beat out any lumps at this stage
Pro Tip: Scrape down the sides of the bowl so there are no hidden pockets of flour
How to Bake a Cake: In the Oven
- Spoon the mixture evenly between the two cake tins
- Gently smooth the mixture with your spoon, so that it’s even across the tin
- Don’t bang the tin to level it; this will release some of the air you’ve trapped that will make the cake light and fluffy
- Bake for 20-25 mins, gently turning the tins half way through, to make sure you get an even rise
How to Tell When Your Cake is Ready
When your cake’s done, it should be lightly golden on top, with a slight crack in the middle. If you press the top with your finger it should spring back gently.
You can also do the skewer test, to make sure it’s cooked through. Insert a skewer or knife into the middle of the cake. When you pull it out it should be free of cake batter.
Pro Top: When you do the skewer test, remember you’re checking for uncooked cake batter, not just moisture. A really common mistake is thinking the cake isn’t done because the knife or skewer comes out slightly moist. That’s totally fine!
Cooling Your Cake
Let the cakes cool in the tin for 5 minutes, then carefully turn them out onto a cooling rack. The loose bottom tins will come in handy here, as the bottom comes out with the cake. Then you just slide a knife around it to remove it.
Pro Tip: Turning it out too soon can cause it to break, but leaving it too long can trap steam and make the base soggy – this timing is the sweet spot
Putting Your Cake Together
Once your cakes are totally cooled to room temperature, it’s time to construct your cake!
Firstly you want to make sure your sponges are level. Grab a serrated knife (like this bread knife) and cut off the domed top of your cake to make it flat. This will ensure the sponges stack nicely and don’t topple.
Now time to choose your filling. You can keep it super simple with just a yummy jam, or get fancy with whipped cream or buttercream too.
Pro Tip: Whatever you choose, just make sure you don’t over-fill your cake, otherwise the sponges will slide apart and you’ll have a delicious mess on your hands.
Put one of your cakes on your plate, cut side down – this makes it easier to spread your filling on top as you won’t have as many loose crumbs on this side. Gently spread your filling across the cake using a knife. Be gentle, so you don’t rough-up the top of your sponge.
Now carefully pop your second cake on top, and nestle it into the filling to make it stable.
Voila! You just made your first cake! Congratulations!
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