classic cake

Choose your favourite filling for this easy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.

Sponge cake

softened butter

golden caster sugar

eggs

½ lemon,zested

tsp vanilla extract

self-raising flour

milk

Optional fillings of lemon curd,jam, lightly whipped cream

icing sugarfor dusting

Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

Using an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Easy chocolate cake

unsalted butter,softened

cocoa powder

tsp baking powder

vanilla extract

tbsp milk

milk chocolate,chopped

butter,softened

icing sugar

dark chocolate

milk chocolate

white chocolate

Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 10 mins, then turn out onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> to cool completely.

For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.

Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.

On a <a href="https://www.bbcgoodfood.com/content/test-best-icing-turntables">cake stand</a> or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.

To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.

Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.

Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea.

Madeira loaf cake

butter, softened, plus extra for greasing

grated zest 1 lemon

ground almond

1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.

Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake. How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder. Two tier chocolate sandwich cake filled with thick chocolate buttercream frosting. A easy to cook birthday cake, afternoon treat or just an excuse to get baking.Uk measurements and time given for baking in the oven in two loose base 8 inch sandwich tins.Check out blog post for ingredients and cooking time for two 7 inch or 9 inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

Chocolate Victoria Sponge Cake

Large Eggs (Room temperature)

Butter (Room temperature (Stork

Caster Sugar

Self-raising flour

Cocoa powder

Butter (Room Temperture)

Icing sugar (plus extra for dusting on top)

Cooking Chocolate (We use milk chocolate

Weigh

For best results I would highly recommend weighing the eggs including the shells and matching your other ingredients measurements to that weight. The flour &amp; cocoa powder should be weighed together to make up to the same weight as the eggs.

Sieve

Sift the flour and cocoa powder together to remove lumps.

Grease

Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins - If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.

Parchment

Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F

Strips

If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips

Prepare for cake

Butter

Cream the butter only in a electric mixer fitted with a paddle or whisk attachment, until smooth.  Add sugar continue to mix.

Cream

Cream until light and fluffy, with a pale yellow colour.

Eggs

Turn speed of mixer to the lowest setting, add eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still to curdle it does not matter it will come back together once dry ingredients are added

Add half the flour and cocoa powder, mix on medium speed until combined.

Fold

Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.

Split

Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)

Smooth

Use a spatula to push the mixture evenly around the tin.

Water

If using squeeze some water out of the baking strips

Add the wet baking strips to the outside of the sandwich cake tins

Oven

Cook in preheat oven 190°C / 170°C fan / 375°F  for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.

Cool

Paper

Tip upside down on to a wire rack and remove the baking paper.

Wire rack

Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.

Make Chocolate Cake

Melt

Melt chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.

Soften

Use electric mixer with paddle attachment or whisk to soften butter

Sift

Use a sieve to sift in half the icing sugar mix on low, add remaining half and mix until soft and fluffy

Chocolate

Pour the melted chocolate into the frosting.

Combine

Chocolate Buttercream

Frosting

Place the prepared chocolate buttercream on to one of the sponges

Spread

Sprinkle

Slice

Slice and serve, as it is or with some cream.

Assemble Chocolate Victoria Sponge

https://embed.mediavine.com/videos/upvcplvyost2sy6yrpl0

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake.
How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder.
A two-tier chocolate sandwich cake filled with thick chocolate buttercream frosting. An easy to cook birthday cake, afternoon treat or just an excuse to get baking.
Uk measurements and time are given for baking in the oven in two loose bases 8-inch sandwich tins.
Check out the blog post for ingredients and cooking time for two 7 inch or 9-inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

This classic teacake recipe deserves a spot in every baker's cookbook. Light-as-air, laced with apple and glazed with melted butter—divine!

Aussie cinnamon and apple teacake

unsalted butter, chopped,

(1/2 cup) caster sugar

(1 1/2 cups) self-raising flour

pink lady apples, peeled, cored, coarsely grated

milliliters (1/2 cup) milk

tbsp caster sugar

tsp cinnamon

unsalted butter, melted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5582674452001&=domain=taste

5348771529001-5582674452001

“This humble banana cake reminds me of my mum and my 1950s childhood. The war-era recipe is like no other and the cake has a delicious nutty caramel topping, which makes it really special.” – Ann Leray, SA

Banana cake with a nutty crumble topping

butter,

(2/3 cup) caster sugar

260.00 gm mashed banana (see notes)

2.50 gm Mixed Spice

(12/3 cups) self-raising flour, sifted

milliliters (1/3 cup) milk

(1/2 cup) plain flour

(1/3 cup) self-raising flour

(1/3 cup, firmly packed) brown sugar

1.25 gm Cinnamon Ground

cold butter, finely chopped

pecans, finely chopped

Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam. 

Mary's easy chocolate cake

225 grams/8 ounces unsalted butter, softened, plus extra for greasing

225 grams/8 ounces caster sugar, plus extra for sprinkling

free-range eggs

220 grams/7¾oz self-raising flour

apricot jam

300 milliliters/10½fl oz whipping cream, softly whipped

This delicious afternoon cake is best served with a hunk of cheese and a hot cup of tea.

Dundee cake

175 grams/6 ounces softened butter, plus extra for greasing

brown sugar

orange marmalade

eggs,

flour

grams/1 almonds

heaped tsp ground mixed spice

fruit

75 grams/3 ounces glacé cherries, halved

tbsp whisky or milk

grams/1½oz almonds

granulated

A luxurious tasting carrot cake packed with sultanas and pecans. One piece is never enough.

Carrot and sultana cake with creamy orange frosting

75 grams/3 ounces sultanas

75 grams/3 ounces pecans, broken into rough pieces

½ large orange, zest only

cinnamon

nutmeg,

½ tsp bicarbonate of soda

fine sea salt

175 milliliters/6fl oz sunflower oil,

carrots, grated

grams/3½oz icing sugar

grams/3½oz unsalted butter, softened

orange juice

full-fat cream cheese

½ orange, zest only

pecan nuts,

Humming Bird Cake is a rich, soft cake that is bursting with banana, pecan and coconut flavors. Then frosted with a rich cream cheese frosting and topped with toasted pecans and coconut.

Classic Hummingbird Cake With Caramel Cream Cheese Frosting

all-purpose flour (375 g (spoon and leveled))

baking soda

allspice

salt

banana (4 ripe bananas)

pineapple

eggs (at room temperature)

vegetable oil (160 ml.)

dark brown sugar

sugar (150 grams)

coconut flakes (46 1/2 grams)

cream

unsalted butter

caramel sauce (84 ¼g)

confectioners’ sugar (480 grams (divided))

coconut flakes (46 ½g toasted coconut flakes)

toasted pecans (toast these nuts

Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Set ¼ cup aside for the frosting.

Toast the pecans:

Melt 1 teaspoon butter in a skillet over medium heat and add the ½ cup coconut and toast until light golden. Set aside.

Toast the coconut:

Turn oven up to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

In a large bowl whisk together the flour, baking soda, cinnamon, allspice, and salt.

Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have about 7 cups of batter.

Top 16 classic cake recipes from across the web

The most viewed classic cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sponge cake

Easy chocolate cake

Madeira loaf cake

Chocolate Victoria Sponge Cake

Aussie cinnamon and apple teacake

Banana cake with a nutty crumble to...

Mary's easy chocolate cake

Dundee cake

Carrot and sultana cake with creamy...

Classic Hummingbird Cake With Caram...

Pineapple upside-down cake

Marble cake

Lemon school cake

Apple sandwich cake

Granny’s gingerbread

Easy fairy cakes

Top 16 classic cake recipes from across the web

The most viewed classic cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sponge cake

Easy chocolate cake

Madeira loaf cake

Chocolate Victoria Sponge Cake

Aussie cinnamon and apple teacake

Banana cake with a nutty crumble to...

Mary's easy chocolate cake

Dundee cake

Carrot and sultana cake with creamy...

Classic Hummingbird Cake With Caram...

Pineapple upside-down cake

Marble cake

Lemon school cake

Apple sandwich cake

Granny’s gingerbread

Easy fairy cakes

The most viewed classic cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine