How to Bake a Beautiful Birthday Cake

Because who doesn’t love a yummy birthday cake?!Birthday Cake Recipe Pearl & Pear

The highlight to most children’s parties is the birthday cake but us adults are also guilty of enjoying a delicious slice (or two) too. Big cakes, little cakes – the flavours and smells that come from baking the sponge takes us straight back to our childhood.

Here is a traditional recipe for a sponge mixture taken from the legendary baker extraordinaire Oliver Peyton that you can either use to make a cake, or if you prefer make some little cupcakes instead. We have tried and tested so many recipes, you can be assured this is not only the most simple, but it wins huge smiles all round too time and time again.

The Recipe

Serves 8 – 10

Preparation time 25 minutes

Cooking time 35 – 40 minutes

Equipment – 20cm round cake tin, around 7cm deep

You Will Need

4 medium eggs, weighed in their shells

The weight of the eggs in:

Unsalted butter, softened plus extra for greasing

Caster sugar

Self-raising flour


If you want to make cupcakes, line a 12-hole bun tin with paper cases and divide the mixture created below equally between them. Bake in a preheated oven for 20 minutes at 180/gas 4.

First of all, preheat the oven to 170/gas 3. Butter a 20cm round cake tin that’s about 7cm deep and line the bottom with baking paper.

Weigh the eggs and then set aside. Then weigh out the same amount of butter and caster sugar and place in a bowl and then weigh the flour too, and set aside.

In the bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, along with a heaped tablespoon of the weighed-out flour, mixing well after each addition. Once all the eggs have been added and are well incorporated, add the rearming flour and mix until just combined.

Scrape the mixture into the prepared tin and bake in the oven for 35 – 40 minutes, until the sponge springs back to the touch and a skewer inserted into the centre comes out clean. Allow to cool for about 10 minutes before removing from the tin to a wire rack to cool completely.

Finally, use a serrated bread knife to split the sponge through the middle horizontally, giving you two discs. Probably the most fun part – you can now fill with lots of yummy filling of your choice and smother in icing and decorations to wow.

Here are a few yummy pictures of birthday cake that caught our eye for further inspiration.

Send us your cake pictures @pearlandpear. Ready. Steady. BAKE!

With special thanks to our industry expert

Sophie Clark

Sophie Clark

Pearl & Pear

Originally from Yorkshire and now London based, Sophie combines her freelance writing with developing campaigns that tap into the culture of now and generate meaningful awareness. Since setting up her communications business, Belle et Bien, her clients and limitless curiosity for all things health, wellbeing, lifestyle and travel related provide a constant source of inspiration.

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