Perfect birthday cake: layers of fluffy sponge, buttercream and vanilla custard

This cake is a real party treat, with layers of light sponge cake complemented by rich buttercream and creamy vanilla custard. Adding raspberry marmalade between the layers brings delicious tartness, balancing the sweetness and making each bite feel perfect. This cake isn’t just for birthdays; it’s for anyone who loves a beautiful layer cake full of flavor and texture. Simple yet impressive, this is a dessert that brings joy to every special occasion.

Why you will love this cake
You’ll love this cake because it combines the best of everything: light and airy sponge cake, rich buttercream and creamy vanilla custard. The raspberry marmalade adds just enough tang to keep it from being too sweet, while the custard makes the cake indulgent and creamy. The texture of the sponge cake absorbs flavors without becoming soggy, so every bite is moist and flavorful. Plus, it’s a versatile recipe that you can adapt with different toppings or flavors, making it a must-have cake for all your celebrations.

Perfect opportunity
This cake is great for birthdays, but it also shines at any event where you want to impress. Whether it’s a family reunion, a holiday dinner or a special birthday, this cake will be the centerpiece of your dessert table. Its rich, layered look and classic flavors make it a great choice anytime you need a little extra celebration in your life. It’s perfect for those times when you want to create something memorable and delicious for the people you care about.

Decorating Tips
replaces the word nice with empty make this cake even more special, consider decorating it with fresh berries or a dusting of powdered sugar. You can add extra buttercream on top for a fancier look, or add sprinkles for a fun, festive vibe. If you want something fancy, drizzle some melted chocolate on top and let it flow down the sides for a dramatic effect. Adding a few edible flowers or fresh herbs like mint can elevate the cake to a breathtaking centerpiece. Whether you keep it simple or go all out, this cake will be as beautiful as it is tasty.

Sponge cake

• 7 large eggs
• 180 g all-purpose flour
• 150 g caster sugar
• 50 ml of vegetable oil
• 1 tablespoon of vanilla extract

Instructions:

1. Start by whisking the eggs and sugar on high speed for about 8 to 10 minutes until the mixture becomes light, fluffy and fluffy.
2. Add the vegetable oil and vanilla extract to the mixture, whisking gently for another 30 seconds until combined.
3. Gently fold in half of the flour, taking care not to overmix the dough.
4. Divide the batter evenly between two 22cm round cake tins.
5. Bake in a preheated oven at 185°C with the fan on for approximately 35 to 40 minutes. The cakes are done when a toothpick inserted into the center comes out with moist crumbs attached. Let them cool completely before assembling them.

Butter cream

• 400 g butter at room temperature
• 300g caster sugar
• 1 tablespoon of vanilla extract

1. In a mixing bowl, beat the butter, sugar and vanilla on medium-high speed for about 12 minutes until the buttercream is fluffy, light and silky.

Vanilla custard

• 500 ml whole milk
• 3 large eggs + 1 egg yolk
• 1 tablespoon of vanilla extract
• 40 g cornstarch
• 100g caster sugar

1. Combine the milk, eggs, sugar, and vanilla in a medium saucepan, whisking constantly as you heat the mixture over medium-high heat.
2. In another bowl, mix a small portion of this hot mixture with the cornstarch until smooth.
3. Return the cornstarch mixture to the saucepan and continue stirring until the cream thickens. Once thick, remove from heat and allow to cool completely before using.

Assembling the cake

• 1 jar of raspberry marmalade

1. Cut the cooled cakes in half horizontally to create four layers.
2. On a serving plate, spread a small amount of buttercream to secure the bottom layer.
3. Place the first cake layer on the plate and pipe a circle of buttercream around the edge. Spread a thin layer of raspberry marmalade inside the circle and cover it with a third of the custard.
4. Repeat this process for the next two layers.
5. After adding the final layer, coat the entire cake with the remaining buttercream.
6. Let the cake cool in the refrigerator overnight before serving.

Appreciate!