I always use the same recipe for birthday cake and scale up or down depending on how much cake is needed. This recipe is a classic victoria sponge one, and is best carved/cut the day after baking, or once it’s been frozen and defrosted. But it’s equally good the same day, just a little more crumbly!
The basic rule is equal quantities self raising flour, butter and caster sugar with half the amount of eggs e.g. 8oz flour = 4 eggs and so on.
For a cake that serves 10-14 people you need:
6 oz self raising flour
6 oz vanilla caster sugar
6 oz soft butter (don’t use margarine as it mings in a cake!)
1 tsp vanilla extract
2-3 tbsp milk
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each one. Sift in the flour, vanilla and 2 tbsp milk and beat till combined. Add a little extra milk if needed.
Scrape the mixture into a lined baking tin and bake at 150 degrees for about 30 mins till risen, golden and totally cooked. Leave to cool for a couple of hours before filling and covering as you wish. Happy Birthday!