Buttercream sponge cake

    3 hours 30 min

    This cake is easy to make and everyone will love it. A tender and delicious sponge cake is topped with a rich, creamy and sweet buttercream icing.

    11 people made this

    Serves: 24 

    • 700g plain flour
    • 85g cornflour
    • 2 tablespoons baking powder
    • 2 teaspoons salt
    • 10 egg whites
    • 200g caster sugar
    • 275g margarine
    • 500g caster sugar
    • 425ml milk
    • 2 teaspoons vanilla extract
    • 225g butter
    • 950g sifted icing sugar
    • 4 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 125ml milk

    Prep:30min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr30min 

    1. Mix together flour, cornflour, baking powder and 2 teaspoons salt and sift together three times. Beat egg whites until foamy, add 200g caster sugar gradually and continue beating only until mixture will stand in soft peaks. Cream margarine, add 500g caster sugar gradually and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add 2 teaspoons vanilla and egg whites and beat thoroughly into a thick creamy mixture.
    2. Turn the cake mixture into one round 26cm tin and one round 20cm tin, 7.5cm deep, each lined on bottom with paper, filling each tin about half full of batter.
    3. Bake in moderate oven 180 C / Gas 4, placing the smaller layer towards front of oven for quicker and easier removal when done. Bake the 20cm cake for 1 hour or until done; bake the 26cm cake about 10 minutes longer.
    4. Cool cakes in tins on racks for 15 minutes. Then loosen from sides of tins with spatula, turn out, remove paper and turn right side up on racks to cool. When thoroughly cooled, at least 2 hours, brush cakes to remove any loose crumbs.
    5. To make the icing, cream 225g butter; add part of the icing sugar gradually, blending after each addition. Mix in 4 teaspoons vanilla and 1/2 teaspoon salt. Then add remaining sugar alternately with milk, until of right consistency to spread. Beat after each addition until smooth.
    6. Once the cakes are completely cool, place the larger of the two cakes on a serving plate as the bottom layer then spread the top with a little of the buttercream. Place the second smaller cake on top and cover the entire cake with the buttercream and serve.

    How to ice cupcakes

    Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!


    This recipe makes about 1.3kg icing. You can store in the fridge for several days in a bowl covered with a damp towel to prevent drying.

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    Reviews in English (5)


    I just made this recipe for a friend's daughter's high school graduation. It was very easy to make, but did require time. It made a very lovely cake which I filled with raspberry all-fruit preserves and chocolate cream cheese filling. I did use all of the egg yolks; adding them to the creamed butter and sugar. It worked out great!  -  22 Jun 2002  (Review from Allrecipes US | Canada)


    Makes a very large cake!  -  13 Jul 2000  (Review from Allrecipes US | Canada)


    I thought this was a great cake. I made it for a party, everyone raved. I did use more yolks than the recipe called for. That's the only change I made.  -  18 Mar 2000  (Review from Allrecipes US | Canada)