Perfect Cake Recipe

Lou's Recipe for a Celebration Cake

Louise Wilson created this recipe over 20 years ago, and worked very hard testing the quantities of ingredients to get it just right. This recipe is designed to make a single layer of a cake that will be approx 5cm (2 inches) deep. So to make a superb celebration cake, make this twice using a separate cake tin for each layer.

For the ingredient amounts for eight different tin sizes, please download our free pdf recipe for printing! It is designed to print at full A4 size.

To work out cake costs, download our free iPhone, iPad and Android app as it uses this recipe! (search for Cost A Cake Pro)

Happy Baking!
The Cake Makery Team

Ingredients for a plain sponge cake:
  • Butter
  • Castor Sugar
  • Eggs
  • Plain Flour
  • Salt
  • Baking Powder
  • Vanilla Essence

Ingredients for a chocolate sponge cake:

This recipe is essentially the same as the plain sponge, but you replace the castor sugar with half light brown and half light brown muscovado, plus drinking chocolate, cocoa and black treacle

  • Butter
  • 50/50 light brown muscovado and light soft brown sugar
  • Eggs
  • Plain Flour
  • Salt
  • Baking Powder
  • Vanilla Essence
  • Good Quality Drinking chocolate
  • Good Quality Cocoa
  • Black Treacle

Method:
  1. Line your baking tins well to ensure your baked cakes come out clean.
  2. Set your oven to bake at 150C - 160C (300f - 320f).
  3. Cream your butter and sugar well, then add the eggs (and vanilla, coffee or treacle if you are using flavours).
  4. Sift your flour, baking powder, salt (plus drinking chocolate and cocoa if used), add the dry ingredients and mix to a stiff drop.
  5. Bake in your oven for the appropriate time for the cake size. It may need 10 - 15 minutes more than the stated time so please check and adjust accordingly.
  6. Allow the cakes to cool in the tin until you can handle it, remove the cakes from the tin and wrap well with clingfilm to prevent evaporation of steam. This helps retain the moisture inside the cake.
  7. Please remember that the temperature and cooking time is a guide as ovens do vary - we recommend an oven thermometer!