Delicious and Easy Cake Recipes

Everyone deserves a treat once in a while, so here’s our list of easy-to-bake cakes. Aside from having something delicious at the end it’s also a lot of fun to bake, so why not try these easy cake recipes and then invite some friends over to share? That way you can make an afternoon of it, catching up whilst enjoying some great cake!

Victoria Sponge

Easy cake recipes - Victoria Sponge

Photo credit: eatingeast

This is a British favorite! And as us Brits love tea, it’s probably no surprise that we would recommend serving a slice of Victoria sponge with a cup of the great stuff. Trust us, they compliment each other!


225g unsalted butter, diced

225g golden caster sugar

225g self-rising flour

2 teaspoons baking powder

4 medium eggs

100ml milk

1 teaspoon vanilla essence (optional)


150g strawberry jelly

180ml double cream

Icing sugar for dusting

Method – Makes 1 X 20cm cake

Preheat the oven to 170ºC/ 190 ºC/ gas mark 5

Butter a 20cm cake tin that’s 9cm deep with a removable base

Place all the cake ingredients in a food processor and cream together (or use an electric whisk)

Transfer the mixture into the cake tin, smooth the surface and bake for 50-55 minutes or until a skewer inserted into the centre comes out clean

Run a knife around the edge of the cake and leave to COOL (this is important or your cake could collapse… it’s happened to us before!)

Split the cake in half with a bread knife so you have two circles. Spread the lower half with jelly.

Next whip the double cream until it starts to form soft peaks- then layer on top of the jelly before sandwiching the cake back together again

Dust with the icing sugar to finish


Chocolate Traybake

Easy cake recipes - Traybake

This one’s for all you chocoholics out there! It’s ideal if you want to make something that will serve plenty of people – you can get 20 square pieces out it so it’s perfect for taking into work to share with colleagues or if you’re having a party.


 75g cocoa powder

¾ teaspoon bicarbonate of soda

4 medium eggs

370g light muscovado sugar

180ml vegetable oil

200g self-rising flour, sifted


150g dark chocolate (about 50% cocoa solids), broken into pieces

3 tablespoons milk

Smarties and 100s and 1000s to decorate

Method – Makes approx. 20 squares

Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes

Preheat the oven to 160 ºC fan/ 180 ºC/ gas mark 4

Butter or oil a 23 x 30 x 4cm traybake tin (there is no need to line it unless you are planning on turning the cake out whole)

Whisk the eggs, sugar and oil together, then stir in the flour, then the cocoa solution

Pour the mixture into the prepared tin and bake for 30-40 minutes or until risen and firm, and a skewer comes out clean

Run a knife around the edge of the cake and LEAVE to cool

For the icing gently melt the chocolate with the milk in a bowel set over a pan with a little simmering water in it, stirring until smooth

Use the back of a spoon to coat the icing mixture over the surface of the cake and decorate with sprinkles before the icing sets

Leave for a couple of hours before cutting the cake into square pieces to serve



Easy cake recipes - Meringues

Photo Credit: Ruth Hartnup

These are super easy to make and look impressive, especially if you add the optional extras listed in the ingredients. They are the perfect light summer desert and taste best served with fruit. The best thing about them though is the fact you can make a batch and keep them for up to two weeks (remember to store them in an air tight container) – ideal if you have an impromptu dinner guest!

4 large egg whites, at room temperature

250g caster sugar

50g dark chocolate chips, or chopped dark chocolate

50g chopped pistachios

350g raspberries (optional)

6 passionfruit, halved (optional)

Crème fraiche to serve (optional)

Method – Makes 6 large hearts

Preheat the oven to 120 ºC fan/ 140 ºC/ gas mark 1

Whisk the egg whites in a large bowl until they rise to a froth

Sprinkle over 1 heaped tablespoon of sugar at a time, whisking well with each addition until you have a smooth, glossy meringue

Line one or two baking trays with baking paper

Fold the chocolate chips and two-thirds of the nuts into the meringue. For each meringue drop 3 heaped tablespoons of the mixture onto the paper in the shape of a triangle, then using a table knife smooth this into a heart shape – leave plenty of space between each one

Scatter over the remaining pistachios

Place the meringues in the oven and turn it down to 110 ºC fan/ 130 ºC/ gas mark ½ and cook for 2 hours (switch the trays around halfway through)

Remove the meringues and leave to cool – if you tap the base it should sound hollow

You can keep the meringues in an airtight container for up to 2 weeks!

Serve them with a pile of rasberries and passionfruit seeds and a spoon of crème fraiche

Californian Cheesecake

Easy cake recipes - Californian Cheesecake

Photo credit: TMAB2003

We have a lot of our customers out in California, so we thought we’d include a Californian cheesecake. (We’d love to know if this cake is something we could easily find in a café when visiting California, so let us know!)


85g plain flour, sifted

40g fine polenta or cornmeal

50g golden caster sugar

85g unsalted butter, melted


550g low-fat cream cheese

150ml sour cream

180g golden caster sugar

3 medium eggs

Few drops vanilla extract

½ teaspoon ground ginger

1/s teaspoon ground cinnamon

1 heaped spoon black treacle

Cocoa powder for dusting

Method – Makes 1 x 20cm cheesecake

Preheat the oven to 150 ºC fan/ 170 ºC/ gas mark 3

Mix the ingredients for the crust together in a bowl and use your fingers to press the mixture onto the bottom of a 20 cm cake tin that’s 9cm deep with a removable base

Bake for 35 minutes until pale gold, then allow to cool

To prepare the filling, put all the ingredients listed expet the cocoa in a food processor and blend until smooth

Strain the mixture into a tin on top of the crust and bake for 50 mins

The very centre of the filling should quiver when gently shaken- it will set firmly as it cools

Run a knife around the edge of the tin and leave to cool completely

Loosely cover with foil and leave to chill overnight

Dust the top with cocoa and serve


All recipes from Annie Bell

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