Perfect Birthday Cake: Layers of Fluffy Sponge, Buttercream, and Vanilla Custard

This cake is a true celebration treat, with light sponge layers complemented by rich buttercream and a smooth vanilla custard. The addition of raspberry marmalade between the layers brings a delightful tartness, balancing out the sweetness and making every bite feel just right. This cake isn’t just for birthdays; it’s for anyone who loves a beautiful, layered cake full of flavor and texture. Simple yet impressive, it’s a dessert that brings joy to every special occasion.

Why You’ll Love This Cake
You’ll love this cake because it combines the best of everything — a light and airy sponge, a rich buttercream, and a creamy vanilla custard. The raspberry marmalade adds just enough zing to keep it from being overly sweet, while the custard makes the cake feel indulgent and smooth. The texture of the sponge soaks up the flavors without becoming soggy, so every bite is moist and flavorful. Plus, it’s a versatile recipe that you can adapt with different fillings or flavors, making it a go-to cake for all your celebrations.

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

Decoration Tips
To make this cake even more special, consider decorating it with fresh berries or a dusting of powdered sugar. You can pipe extra buttercream on top for a fancier look, or add sprinkles for a fun, festive vibe. If you want something elegant, drizzle some melted chocolate over the top and let it drip down the sides for a dramatic effect. Adding a few edible flowers or fresh herbs like mint can elevate the cake into a show-stopping centerpiece. Whether you keep it simple or go all out, this cake will look as beautiful as it tastes.

Sponge Cake

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

Instructions:

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

Buttercream

• 400 g room temperature butter
• 300 g powdered sugar
• 1 tablespoon vanilla extract

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

Vanilla Custard

• 500 ml whole milk
• 3 large eggs + 1 egg yolk
• 1 tablespoon vanilla extract
• 40 g cornstarch
• 100 g granulated 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 a separate bowl, mix a small portion of this hot mixture with the cornstarch until smooth.
3. Return the cornstarch mixture to the saucepan and continue to stir until the custard thickens. Once thick, remove from heat and let cool completely before using.

Assembling the Cake

• 1 jar of raspberry marmalade

1. Slice 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 buttercream circle around the edge. Spread a thin layer of raspberry marmalade within the circle and top it with one-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. Allow the cake to chill in the fridge overnight to set before serving.

Enjoy!