Simple sponge cake / cupcake recipe

This is the easiest cake recipe ever and super scrummy! Plus, it’s great for a rainy day to keep the kiddies occupied with the decorating too.

If you’re baking a large cake, just cook to these ratios but increase the amounts as necessary. As a rule, it’s 1 egg for every 2oz of the other ingredients.



4oz caster sugar

4oz soft butter

4oz self-raising flour

2 eggs

1 tsp vanilla extract

½ tsp baking powder

Optional – flavourings / icing / additional fillings



Preheat the oven to 190°C / Fan 170°C / Gas 5. Then, line a cupcake tray with cases before you start – you’ll probably need about 12. Or grease a large baking tin (or two if you’re doubling the mixture!) and line with baking paper.

I like speedy baking; feel free to mix the ingredients in the traditional ways and orders if you so choose, but I literally throw all of the ingredients into my mixer in one go!

Once mixed, spoon the batter into the cupcake cases or cake tin. Bake in the oven for about 12-15 minutes for cupcakes, or 25 minutes for a large cake. Keep an eye on your cakes and remove when golden brown.

To check that they’re ready, poke a fork into the middle of the cake and if it comes out clean they’re cooked – it’s as easy as that! If there’s still wet batter in the middle, bake for a little longer before testing it again.


TASTY TIPS: We love these cupcakes with icing, once they are cooled. You can also add other flavourings or ingredients (such as sultanas, cherries etc) before baking. Our family also adores coffee cakes! Just mix a little coffee with boiling water (into a paste) and add right at the end before cooking. We do the same to the icing and the cakes are always delicious!

You can also add cocoa powder before cooking to get chocolate cupcakes – these work well smothered in chocolate spread once cooled!

Make sure you check out my budget birthday cake post for lots of decorating ideas!


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