Mary Berry Birthday Cake Sponge Recipe

You know that perfect birthday cake everyone loves — light, fluffy, and just sweet enough? That’s exactly what you get with Mary Berry’s Birthday Cake Sponge. It’s a classic recipe that never fails, with a soft crumb and rich buttery flavor that makes every celebration feel special.

The best part is how versatile it is. You can layer it with buttercream, cover it in fondant, or top it with fresh fruit — it works beautifully with anything. Simple, reliable, and delicious, this sponge is the kind of recipe you’ll keep coming back to for every special occasion.

What is Mary Berry’s Birthday Cake Sponge?

Mary Berry’s Birthday Cake Sponge is a traditional British-style cake made from a basic all-in-one batter of butter, sugar, eggs, and self-raising flour. It’s baked until golden, soft, and airy, then layered with buttercream or jam for the perfect celebratory finish. This cake forms the foundation for many birthday designs and is loved for its light texture and delicate sweetness.

Other Popular Mary Berry Recipes

• Mary Berry 9-Inch Sponge Cake
• Mary Berry 10-Inch Sponge Cake
• Mary Berry Apple Pie

Why This Recipe is Worth Trying

• Perfectly soft and fluffy – A true classic sponge texture.
• Simple to make – One-bowl method with consistent results.
• Customizable – Works beautifully with various fillings and decorations.
• Ideal for birthdays and parties – A crowd-pleasing base for any occasion.
• Keeps well – Stays moist for days when stored properly.

Essential Ingredients to Make Mary Berry’s Birthday Cake Sponge

• 225g self-raising flour
• 225g unsalted butter (softened)
• 225g caster sugar
• 4 large eggs
• 2 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

For filling and decoration (optional):

• 150g butter (softened)
• 300g icing sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• Jam, sprinkles, or fresh fruit (for garnish)

Handy Kitchen Tools for Best Results

• 2 × 20cm round cake tins
• Electric hand mixer or stand mixer
• Mixing bowls
• Rubber spatula
• Wire rack for cooling
• Offset spatula for icing

Step-by-Step Guide to Making Mary Berry Birthday Cake Sponge

Step 1: Preheat and prepare tins

Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking paper.

Step 2: Make the sponge batter

Place all the cake ingredients—flour, butter, sugar, eggs, baking powder, milk, and vanilla—into a large bowl. Beat together using an electric mixer for about 2 minutes until light and creamy. The batter should drop easily from a spoon.

Step 3: Divide and bake

Divide the mixture evenly between the prepared tins and smooth the tops. Bake for 25–30 minutes or until golden and springy to the touch. A skewer inserted into the centre should come out clean.

Step 4: Cool completely

Leave the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely before filling or decorating.

Step 5: Prepare the buttercream

Beat the softened butter until smooth. Gradually add icing sugar, mixing until fluffy. Stir in the vanilla extract and milk to achieve a spreadable consistency.

Step 6: Assemble the cake

Place one sponge layer on a plate and spread it with jam or buttercream. Sandwich with the second sponge and spread the remaining buttercream over the top and sides. Decorate with sprinkles, fresh berries, or birthday candles.

What I Got Wrong (And How I Fixed It)

• Cake sank in the middle – Reduced oven temperature and avoided opening the door early.
• Too dry – Added an extra tablespoon of milk for more moisture.
• Uneven rise – Ensured ingredients were at room temperature for even mixing.

Healthier Ways to Make Mary Berry’s Birthday Cake Sponge

• Substitute half the butter with Greek yogurt for a lighter texture.
• Use reduced sugar or natural sweeteners like honey or stevia.
• Replace white flour with wholemeal self-raising flour for added fibre.
• Fill with fresh fruit and whipped cream instead of buttercream.

Ingredient Substitutions for Mary Berry Birthday Cake Sponge

• Self-raising flour → Plain flour + 2 tsp baking powder.
• Butter → Sunflower or vegetable oil for a lighter crumb.
• Caster sugar → Light brown sugar for a caramel note.
• Vanilla extract → Almond or lemon extract for a twist.

Pairing Ideas: What to Serve With Birthday Cake Sponge

• Cup of tea or coffee – Classic British pairing.
• Fresh strawberries and cream – Adds lightness.
• Lemon curd or raspberry jam – Adds a tangy contrast.
• Chocolate drizzle – For an indulgent touch.
• Whipped cream frosting – Lighter than buttercream.

Expert Tips for Birthday Cake Sponge Success

• Measure ingredients accurately – Precision ensures consistency.
• Cream butter and sugar properly – Builds air for a fluffy sponge.
• Do not overmix – Overmixing can make the sponge dense.
• Use room-temperature ingredients – Helps the batter blend evenly.
• Cool fully before icing – Prevents the buttercream from melting.

Creative Ways to Customize the Sponge

• Add food colouring to make a rainbow sponge.
• Mix in chocolate chips or sprinkles for fun texture.
• Layer with fruit curd or flavoured buttercream.
• Turn into cupcakes using the same batter.
• Add a drizzle of ganache for a celebration finish.

Storing Birthday Cake the Right Way

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate if filled with fresh cream (up to 2 days).
• Freeze unfrosted sponges for up to 2 months. Wrap tightly in cling film.

How to Reheat Birthday Cake Sponge (If Needed)

• Microwave: Heat a slice for 10 seconds for a freshly baked feel.
• Oven: Warm at 150°C for 5 minutes if serving slightly warm.

Nutritional Breakdown (per serving)

• Calories: ~380 kcal
• Protein: 5 g
• Carbohydrates: 45 g
• Fat: 20 g
• Fibre: 1 g
• Sugar: 28 g

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FAQs

How do you make a Mary Berry sponge light and fluffy?

To achieve a light and fluffy sponge, make sure all ingredients are at room temperature and beat the butter and sugar together until pale and creamy. Avoid overmixing once the flour is added—mix just until combined to keep the air in the batter.

Why did my birthday cake sink in the middle?

A cake sinks when the oven door is opened too early or the batter is overmixed. Always preheat the oven fully, bake in the centre rack, and avoid opening the door until at least 20 minutes into baking.

How do you keep a sponge cake moist?

Brush the cooled sponge with a little simple syrup (sugar dissolved in hot water) before assembling. Also, store the cake in an airtight container and avoid refrigerating it unless it has cream filling, as refrigeration can dry out the sponge.

Can I bake this sponge cake in one tin instead of two?

Yes, you can bake the batter in a single deep tin, but it will take longer—around 40–45 minutes. Cover the top loosely with foil halfway through if it begins to brown too quickly.

Wrapping It Up

Mary Berry’s Birthday Cake Sponge is a foolproof, elegant recipe that guarantees a soft, buttery, and perfectly risen result every time.