I have needed a quick buttercream cake a few times, with a sponge that can be easily sliced and holds up for decorating. I have used this recipe repeatedly because the ingredients are simple, the procedure is straightforward, and you don't need complicated techniques. The sponge is not difficult at all, and the cream is made in one bowl, without boiling or other cumbersome steps.
Quick Info
Total time: approx. 2 hours, including cooling the sponge
Preparation time: 40-50 minutes
Baking time: varies by oven, usually 30-40 minutes
Servings: 10-12
Difficulty: medium
Recipe type: homemade cake, suitable for birthdays or special occasions
Ingredients
Sponge
8 eggs
8 tablespoons sugar
8 tablespoons flour
1/2 packet baking powder
grated orange peel
red food coloring
50 g chocolate
Cream
300 g butter (room temperature)
300 g powdered sugar
vanilla essence
2 tablespoons condensed milk
Decoration
whipped cream
grated chocolate
Preparation method
1. Prepare the sponge
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and continue mixing until the sugar dissolves and you achieve a glossy meringue. Add the yolks one at a time, mixing briefly after each.
Mix the flour with the baking powder and grated orange peel. Incorporate this mixture into the batter with a spoon, using wide movements from top to bottom to retain as much air as possible. Add the red food coloring. If the shade is not what you want, add the melted chocolate (the chocolate adds color, especially if you don't have a very intense coloring).
Pour the batter into a buttered and floured baking pan. Level it gently.
Bake in a preheated oven at 170-180°C until it passes the toothpick test (about 30-40 minutes, depending on the oven).
Remove the sponge and let it cool completely in the pan or on a wire rack. Do not cut it while warm.
2. Buttercream
Soft butter is mixed alone for a few minutes until it becomes a smooth cream. Add the powdered sugar in 2-3 batches, mixing after each. Add the vanilla essence and, at the end, the 2 tablespoons of condensed milk. Mix until homogeneous. The cream becomes slightly glossier and easier to spread.
3. Assembly
Cut the cooled sponge into two equal layers. Place the first layer on a platter. Soak it with liquid (I usually use cherry compote; simple syrup works too if you have nothing else). Spread the buttercream in an even layer, being careful not to get too close to the edges (otherwise, the cream will spill out when pressing with the next layer). Place the second layer and press gently.
4. Decoration
A thin layer of whipped cream over the cake and a little grated chocolate on top. Whip the cream separately and spread it with a spatula or spoon, without complicated decorations.
The cake should be refrigerated for at least an hour before serving to stabilize the cream.
Why I make this recipe often
It doesn't require special ingredients, and you don't have to worry about the sponge; it turns out well every time. It slices nicely, is not dry or heavy. The buttercream holds up well in the fridge and doesn't run. You can make it a day ahead without any problems.
Tips and variations
Tips
- Let the sponge cool completely before cutting; otherwise, it crumbles.
- Don't add too much food coloring at first, as some types color very intensely.
- Melted chocolate slightly changes the taste, not just the color.
Substitutions
- If you don't have condensed milk, you can use a little regular milk, but the cream won't be as smooth.
- Vanilla essence can be omitted or replaced with a bit of orange zest.
- You can use another syrup to soak the sponge, including sugar water with a little lemon juice.
Variations
- For a taller cake, double the cream or use a smaller pan for the sponge.
- The sponge can also be made with lemon zest instead of orange.
- The whipped cream decoration can be replaced with a bit of strained jam if you want a shinier appearance.
Serving ideas
- Sliced thinly, alongside sour fruits (cherries, raspberries).
- It works as a simple birthday cake, just with whipped cream and a few fruits on top.
Frequently asked questions
Can it be made a day ahead?
Yes, the sponge and cream keep very well in the fridge, and the cake gains a better texture after sitting for a few hours.
If I don't have food coloring, what can I use?
You can skip the coloring or add more melted chocolate for a darker shade. It won't be red, but the taste will not suffer.
How do I avoid the cream being too stiff or too soft?
Use butter at room temperature, not cold. If the cream still turns out too soft, let it sit in the fridge for a bit before using it. If it's too stiff, mix in a little milk.
What can I soak the sponge with if I don't have compote?
Any quick syrup made from water, sugar, and a little essence or lemon juice.
Can I freeze the cake?
I do not recommend it for the texture of the buttercream, which is not the same after freezing.
Nutritional values
Estimate for one serving (1/12 of the cake): approx. 400-450 kcal.
Carbohydrates: 50 g
Proteins: 6 g
Fats: 22 g
These are rough estimates, it depends a lot on how much cream you use for decoration and how thick the slices are.
Storage and reheating
The cake lasts in the fridge for 2-3 days covered, without drying out. Reheating is not recommended. The cream hardens when cold but softens quickly at room temperature. It is not suitable for freezing. You can make the sponge a day ahead and assemble the cake the next day if you want to organize better.
Quick Info
Total time: approx. 2 hours, including cooling the sponge
Preparation time: 40-50 minutes
Baking time: varies by oven, usually 30-40 minutes
Servings: 10-12
Difficulty: medium
Recipe type: homemade cake, suitable for birthdays or special occasions
Ingredients
Sponge
8 eggs
8 tablespoons sugar
8 tablespoons flour
1/2 packet baking powder
grated orange peel
red food coloring
50 g chocolate
Cream
300 g butter (room temperature)
300 g powdered sugar
vanilla essence
2 tablespoons condensed milk
Decoration
whipped cream
grated chocolate
Preparation method
1. Prepare the sponge
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and continue mixing until the sugar dissolves and you achieve a glossy meringue. Add the yolks one at a time, mixing briefly after each.
Mix the flour with the baking powder and grated orange peel. Incorporate this mixture into the batter with a spoon, using wide movements from top to bottom to retain as much air as possible. Add the red food coloring. If the shade is not what you want, add the melted chocolate (the chocolate adds color, especially if you don't have a very intense coloring).
Pour the batter into a buttered and floured baking pan. Level it gently.
Bake in a preheated oven at 170-180°C until it passes the toothpick test (about 30-40 minutes, depending on the oven).
Remove the sponge and let it cool completely in the pan or on a wire rack. Do not cut it while warm.
2. Buttercream
Soft butter is mixed alone for a few minutes until it becomes a smooth cream. Add the powdered sugar in 2-3 batches, mixing after each. Add the vanilla essence and, at the end, the 2 tablespoons of condensed milk. Mix until homogeneous. The cream becomes slightly glossier and easier to spread.
3. Assembly
Cut the cooled sponge into two equal layers. Place the first layer on a platter. Soak it with liquid (I usually use cherry compote; simple syrup works too if you have nothing else). Spread the buttercream in an even layer, being careful not to get too close to the edges (otherwise, the cream will spill out when pressing with the next layer). Place the second layer and press gently.
4. Decoration
A thin layer of whipped cream over the cake and a little grated chocolate on top. Whip the cream separately and spread it with a spatula or spoon, without complicated decorations.
The cake should be refrigerated for at least an hour before serving to stabilize the cream.
Why I make this recipe often
It doesn't require special ingredients, and you don't have to worry about the sponge; it turns out well every time. It slices nicely, is not dry or heavy. The buttercream holds up well in the fridge and doesn't run. You can make it a day ahead without any problems.
Tips and variations
Tips
- Let the sponge cool completely before cutting; otherwise, it crumbles.
- Don't add too much food coloring at first, as some types color very intensely.
- Melted chocolate slightly changes the taste, not just the color.
Substitutions
- If you don't have condensed milk, you can use a little regular milk, but the cream won't be as smooth.
- Vanilla essence can be omitted or replaced with a bit of orange zest.
- You can use another syrup to soak the sponge, including sugar water with a little lemon juice.
Variations
- For a taller cake, double the cream or use a smaller pan for the sponge.
- The sponge can also be made with lemon zest instead of orange.
- The whipped cream decoration can be replaced with a bit of strained jam if you want a shinier appearance.
Serving ideas
- Sliced thinly, alongside sour fruits (cherries, raspberries).
- It works as a simple birthday cake, just with whipped cream and a few fruits on top.
Frequently asked questions
Can it be made a day ahead?
Yes, the sponge and cream keep very well in the fridge, and the cake gains a better texture after sitting for a few hours.
If I don't have food coloring, what can I use?
You can skip the coloring or add more melted chocolate for a darker shade. It won't be red, but the taste will not suffer.
How do I avoid the cream being too stiff or too soft?
Use butter at room temperature, not cold. If the cream still turns out too soft, let it sit in the fridge for a bit before using it. If it's too stiff, mix in a little milk.
What can I soak the sponge with if I don't have compote?
Any quick syrup made from water, sugar, and a little essence or lemon juice.
Can I freeze the cake?
I do not recommend it for the texture of the buttercream, which is not the same after freezing.
Nutritional values
Estimate for one serving (1/12 of the cake): approx. 400-450 kcal.
Carbohydrates: 50 g
Proteins: 6 g
Fats: 22 g
These are rough estimates, it depends a lot on how much cream you use for decoration and how thick the slices are.
Storage and reheating
The cake lasts in the fridge for 2-3 days covered, without drying out. Reheating is not recommended. The cream hardens when cold but softens quickly at room temperature. It is not suitable for freezing. You can make the sponge a day ahead and assemble the cake the next day if you want to organize better.