British Vanilla Sponge Celebration Cake with Buttercream

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A moist vanilla sponge cake layered with vanilla buttercream and finished with an edible printed image, made for birthdays and celebrations. This British-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 460 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 180 g all-purpose flour
• 1 1/2 tsp baking powder
• 140 g, softened unsalted butter
• 180 g caster sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 90 ml whole milk
• 280 g powdered sugar
• 140 g, softened unsalted butter for buttercream
• 1 edible image sheet
• 2 tbsp food-safe glue or piping gel

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Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake tins with parchment paper.
2. Step 2: In a bowl, sift together 180 g all-purpose flour and 1 1/2 tsp baking powder.
3. Step 3: In a large bowl, beat 140 g softened unsalted butter with 180 g caster sugar until pale and fluffy, about 4 minutes.
4. Step 4: Add 3 large eggs one at a time, beating well after each addition, then stir in 1 tbsp vanilla extract.
5. Step 5: Alternately add the flour mixture and 90 ml whole milk in three additions, mixing gently after each until just incorporated.
6. Step 6: Divide the batter evenly between the cake tins and bake for 28-32 minutes until a toothpick inserted comes out clean.
7. Step 7: Cool the cakes in tins for 10 minutes before transferring to wire racks to cool completely.
8. Step 8: For the buttercream, beat 140 g softened unsalted butter until creamy, then gradually add 280 g powdered sugar, beating until smooth and fluffy.
9. Step 9: Sandwich the two cakes with a layer of buttercream and cover the top and sides with remaining buttercream, smoothing with a spatula.
10. Step 10: Carefully place the edible image sheet on top of the cake using 2 tbsp food-safe glue or piping gel to secure it flat and smooth.
11. Step 11: Decorate around the edges with piped buttercream swirls or balloons as desired to enhance the festive theme.