celebrating 130 years 1884-2014

Quick and Easy Birthday Cake

By Chelsea Sugar
Quick and Easy Birthday Cake
12 servings
  • 11 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves

    3 cups plain flour
    3 tsp baking powder
    ¼ tsp salt
    250g butter, softened
    1 ¾ cups Chelsea Caster Sugar
    4 eggs
    1 tsp vanilla extract (or essence)
    1 cup milk

    Vanilla Buttercream Icing
    150g butter, softened
    375g (1 packet) Chelsea Vanilla Flavoured Icing Sugar
    2-3 Tbsp hot water 


    Preheat oven to 180°C conventional bake or 160°C fan bake. Grease and line 2 x 20cm cake tins.

    In a medium-sized bowl, sift together the flour, baking powder and salt.

    In a separate larger bowl, cream butter and Chelsea Caster Sugar until pale and fluffy. Add eggs one at a time, together with a tablespoon of the flour mixture to prevent curdling, and beat well after each addition. Stir through the vanilla extract.

    Add a portion (around ¼) of the remaining flour mixture to the creamed mixture, followed by a portion of the milk and stir in with a wooden spoon or spatula until combined. Repeat until all of the flour and milk has been added.

    Divide batter evenly between the prepared cake tins (you can weigh the mixture to ensure even layers). Hold the filled tins slightly above the kitchen bench and drop onto the bench a couple of times. This helps to release the air bubbles and make the cakes more level.

    Bake for 30 minutes in pre-heated oven, until cakes are a light golden colour and spring back when pressed lightly in the middle. Cool in pans for 5-10 minutes, then remove and place on a wire rack to cool. You can wrap each layer in plastic wrap to help seal in the moisture. Once cooled, sandwich the layers together with half of the buttercream icing and use the other half to ice the top of the cake.

    Vanilla Buttercream Icing: 
    Beat the butter until smooth, pale and fluffy. Gradually add the Chelsea Vanilla Flavoured Icing Sugar, half a cup at a time, with enough of the hot water to make a creamy mixture. Beat between each addition until fluffy. 

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Average Rating
(11 reviews)

I was a bit unclear about how long to beat up the buttercream. I didn't want it to split, but I dont think it's supposed to taste all gritty between my teeth. Too late now, cake is iced.
I also had a disaster of a sinking shrinking cake, which was a real shame as I already made all the fondant decorative pieces to scale to a slightly larger cake.

Hi Chelsea,
This cake recipe is awesome it tastes and looks delicious and I will definitely be making this cake again. Thanks for the help.

I made this for my baby's 1st birthday, turned out beautifully! Especially as my processor is broken so used electric beaters for the whole thing and it was very easy. They weren't quite cooked at 30mins, ended up being about 45mins. Just used plain icing sugar for the buttercream, and sandwiched with a layer of raspberry jam and buttercream. I will be making this again for future birthdays:)

Hi there. Just wondering does this cake freeze well or best to eat straight away?
CHELSEA; Hi there,yes this cake freezes well.

Hi chelsea I was just wondering how tall a single cake is because I am wanting to do a four layer cake but im not sure if I should cut 2 in half!
CHELSEA: Hi there, this is a pretty large cake. We think cutting each layer in half to make four layers would be the way to go. Enjoy!

I have a question! Can this cake be made 2 days in advance? (the cake part, and then iced on the day?) Thanks!!
CHELSEA: Hi there, yes that will be fine. Just make sure you store it in an airtight container.

Amazing easy recipe for a hater baker!!
I did it dairy free with non dairy butter and almond milk- heaven!
I made on 9'' by 9'' and two small circular pans.
All cooked through nicely and ready to ice! Wish me luck!!

Hi, this is just a question. Is it possible for me to bake it in one pan and then just slice the cake in half after it is baked? Thanks, Sarah
CHELSEA: Hi Sarah, good question! We would recommend using two pans though. This makes a large mixture so you would need quite a big pan to fit it all in. Also, you might have trouble then with the cake not cooking in the centre while being overcooked on the outside.

I have been using this recipe for the past 3 months and my customers that I bake for absolutely love it! I make rainbow coloured cupcakes and normal vanilla. It´s a favourite :)

Beautiful versatile cake.

this is the best for my great uncles birthday :)

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