Baking Made Simple: Tools and Easy Cake Recipes

Baking can be a fun and rewarding hobby, and I’m here to share some tips and super easy cake recipes that anyone can master. I started baking after giving up alcohol a few years ago, and trust me, if I can do it, you can too! Even if you’re not a sweets lover, you might enjoy the process of creating something from scratch. Plus, it’s okay if a cake doesn’t turn out perfect—it’s all about trying again and having fun. I’m just an amateur who enjoys the occasional treat.

I’ll admit, I once said, “I want to eat cake until I’m sick,” which is a bit wild considering my usual health and fitness tips (like my 9 Winning Tips to Lose Weight in 30 Days post). But moderation is key! I usually stick to a single slice because, honestly, too much cake makes me feel queasy. One eye-opening thing about baking? You’ll see exactly how much butter and sugar go into those treats. It’s a reality check, but it doesn’t stop me from enjoying cakes, biscuits, or the occasional crisp. Ready to bake? Let’s dive into the essentials and two beginner-friendly recipes!

Essential Baking Tools

Here’s a quick rundown of the tools you’ll need to get started. These are easy to find online or at your local supermarket.

1. Hand Blender
   I love a hand blender over a bulky cake mixer—it’s compact, easy to clean, and just as effective. Look for one with a whisk attachment and a beaker. The Russell Hobbs 18980 3-in-1 Hand Blender is a great choice. The silver blade is perfect for soups, and the chopper attachment makes quick work of veggies.
2. Digital Kitchen Scale
   A digital scale is a must for baking since you need precise measurements for sugar, butter, and flour. The Salter Disc Kitchen Scale is reliable and doubles as a handy tool for weighing envelopes or other small items.
3. Mixing Bowl
   Any mixing bowl works, but a funky Stainless Steel Yellow Mixing Bowl adds some flair to your kitchen. Stainless steel is durable and easy to clean.
4. Cake Tins (20cm Sandwich Tins)
   You’ll need two Non-stick Sandwich Tins (20cm) for layered cakes like the ones below. Non-stick makes cleanup a breeze.
5. Sieve
   A Stainless Steel Sieve (18cm) is essential for sifting flour to keep your batter lump-free and airy.
6. Spatula
   A Silicone Spatula is optional but super helpful for scraping batter and smoothing it into tins.
7. Greaseproof Paper / Baking Paper
   Pre-cut 20cm Baking Paper Discs are convenient, but you can also buy a roll of baking paper and cut it to size. Use a sandwich tin as a template, trace around it, and cut out two circles. It’s a bit tedious, but it gets the job done!

Easy Cake Recipes

These recipes are straightforward and forgiving, perfect for beginners. Let’s start with a classic and then mix it up with a fruity twist.

Victoria Sponge Cake

This recipe, inspired by Felicity Cloake’s 2013 Guardian version, is my go-to because it’s simple and always turns out great.

Ingredients

• 3 large eggs, weighed in their shells (about 170–180g)
• Equal weight of the eggs of (a) softened butter, (b) self-raising flour, and (c) caster sugar
• Raspberry jam (or chocolate spread if you’re like me and not a jam fan!)
• 50ml double cream (or whip the whole pot for extra)
• Icing sugar (for dusting, optional)
• 1 tsp baking powder (optional; I skip it if I don’t have it)
• Pinch of salt
• 2 tbsp milk (optional, for a softer batter)

For Buttercream (Optional)

• 100g softened butter
• 200g icing sugar (I use 50g for less sweetness)
• 50ml double cream
• Pinch of salt

Instructions

1. Preheat your oven to 180°C (350°F, gas mark 4).
2. Lightly grease the insides of two 20cm sandwich tins with butter and place a greaseproof paper disc in the bottom of each.
3. Sift the flour through a sieve to make it airy and lump-free.
4. In the blender beaker, whisk softened butter and sugar until pale and fluffy (a few minutes).
5. Add one egg, whisk for 10–20 seconds, then add the next egg, whisk again, and repeat for the third egg. This helps emulsify the mixture.
6. Transfer the mixture to a mixing bowl (it might look curdled—don’t worry!).
7. Gently fold in the sifted flour, 1 tsp baking powder (if using), and a pinch of salt. Check out a YouTube tutorial on “folding flour” if you’re new to it—mix gently to avoid a dense cake.
8. Add 2 tbsp milk (if using) to loosen the batter so it drops easily off a spoon.
9. Divide the batter evenly between the two tins, smooth the tops, and bake for 25–30 minutes until golden. A skewer (or cocktail stick) inserted in the center should come out clean.
10. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack (or oven rack, but keep pets away!) to cool completely, flat-side down.

For Buttercream and Assembly

1. Whisk 100g softened butter and 200g icing sugar (or less) until light and fluffy. Add 50ml double cream and a pinch of salt, then whisk again.
2. Spread a generous layer of jam (or chocolate spread) on one cooled sponge.
3. Add a layer of buttercream (or whipped double cream if you skip buttercream).
4. Place the second sponge on top, flat-side down.
5. Dust the top with icing sugar using the sieve for a pretty finish.

My Twist

I often skip buttercream and whip an entire pot of double cream instead. Leftover cream is great for creamy pasta or a fancy coffee (think Vienna coffee). I also swap jam for chocolate spread—sorry, jam lovers!

Apple & Toffee Cake

This recipe was inspired by a moist apple cake I had at Roskilly’s Farm in Cornwall. It’s basically the Victoria Sponge with apples and toffee for extra yum.

Extra Ingredients

• 2 apples (any kind, even the cheap ones)
• Cinnamon powder (optional, for a warm flavor)
• Bottled toffee sauce

Instructions

Follow steps 1–6 of the Victoria Sponge recipe, then:

1. Peel the apples (it’s okay if some skin remains) and remove the cores.
2. Chop the apples into pieces about the size of a £1 coin (or slightly larger).
3. Toss the apple pieces into the butter-sugar-egg mixture as you chop to prevent browning.
4. Fold in the flour, 1 tsp baking powder (if using), a pinch of salt, and a sprinkle of cinnamon (if you like). The mixture will look curdled, but it’s fine.
5. Divide the batter between the two tins, smooth the tops, and bake as directed (25–30 minutes).
6. Once cooled, spread toffee sauce on one sponge instead of jam.
7. Top with whipped double cream (optional) and place the second sponge on top.

Tip

This cake is delicious with or without cream. The apples keep it moist, and the toffee sauce adds a rich, indulgent touch.

Final Thoughts

These recipes are quick, forgiving, and perfect for beginners. Baking’s a great way to get creative, and you’ll be amazed at how easy it is to whip up something delicious. If I can do it, anyone can! Got questions or want to share your baking adventures? Let me know—I’d love to hear about it. Happy baking, and don’t forget to enjoy that slice in moderation!