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Mary Berry's Vanilla Cake

A timeless vanilla sponge cake recipe inspired by Mary Berry, offering a light and fluffy texture with a deliciously simple flavour. Perfect for afternoon tea, family gatherings, or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
10 minutes
Total Time 45 minutes
Servings: 8 people
Course: Dessert
Cuisine: british, classic
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • Cake Batter:
  • 225 g self-raising flour
  • 225 g caster sugar
  • 225 g unsalted butter room temperature
  • 4 large free-range eggs
  • 1 level teaspoon baking powder
  • 2 tablespoons milk
  • Buttercream Filling:
  • 100 g unsalted butter softened
  • 200 g icing sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract optional
  • Optional Fillings:
  • 4 tablespoons strawberry or raspberry jam
  • Fresh berries for garnish

Equipment

  • 2 x 20cm (8-inch) round cake tins
  • Mixing bowls
  • Measuring cups and scales
  • Electric mixer or wooden spoon
  • Wire cooling rack
  • Spatula

Method
 

  1. Preheat & Prepare: Preheat oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) cake tins.
  2. Mix Dry Ingredients: In a large bowl, sift together self-raising flour and baking powder.
  3. Mix Wet Ingredients: Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.
  4. Combine Batter: Gradually fold in the dry ingredients and milk until a smooth batter forms.
  5. Bake: Divide batter evenly between the cake tins. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean.