I would like to try and make a large birthday cake and wonder if I can use the cupcakes receipe and just bake in a large cake tin ?

Has anyone tried this ?


Your rating: None
adriana's picture
adriana wrote 13 years 42 weeks ago


Hi Saara,

Yes that's possible.  To get the best result I would use one  round cake tin measuring 20 cm in diameter with a depth of at least 5 cm.  You can use the standard size victoria sponge tins, to make a layered cake, but I find you get a better cake if you slice the cake into layers yourself.  This may be a bit tricky but once you've mastered the technique, the world is your oyster.  The main thing about the tin, is that you musn't over fill it, so whatever size you choose, do not be tempted to fill it more than 1/2 to 3/4 full.  Any more than that and the cake will sink.  I am not an advocate of silicone moulds and tend to use traditional metal tins.  The weightier the better as thin flimsy tins may bake the cake too quickly on the outside, before the inside is fully baked.  The baking time will need to be adjusted depending on the size and shape of tin and how much mixture you've put in.

Here's how I go about cutting a cake into layers:

1. Once baked, leave the cake to cool in the tin sitting on a wire rack for a good 15 minutes.  If you leave it longer, that is okay, but don't be tempted to do this with a cake straight out of the oven as it will fall apart.

2. Once cool, run a knife around the edge of the cake to loosen it.  Flip the cake over and fingers crossed it will come out quite easily.  Allow it to cool completely before proceeding. 

3. Set the cake on a firm even surface and using 2 or 3 large wooden skewers, pierce the cake dissecting straight through from one end to the other.  Do the same with the remaining skewers.  The skewers will serve as a guide for cutting so make sure they are even. 

4. Using a large serrated knife cut just above the skewers.  Carefully place the cut layer on a flat baking sheet, one without any sides is best so you can slide the layer on and off as required. 

5. Repeat this process again to cut a second layer.  Try not to make the layers too thin, as this will make the job a lot harder.  As you become braver, you will be able to cut a standard cake into 3 layers easily. 


Saara's picture
Saara wrote 13 years 42 weeks ago

Birthday Cake


Just wanted to say thank you for the extra advice on the cake. I used a metal round tin and the cake was a huge success.

We probably should have baked it for another five minutes as the very centre was still a bit soggy and a minor collapse. But still very tasty for a first attempt.

Thanks again


adriana's picture
adriana wrote 13 years 42 weeks ago


Well done Saara and congratulations to the birthday boy/girl!

Sorry to be a bit of a know it all, but I thought I might give you some tips for checking a cake is done.  A bit late for this attempt, but after your success I am hoping you will have another go at baking soon.

To test if a cake is baked

  1. I do a visual check first- the cake should be well risen and not at all wobbly when you give the tin a little shove. The sides of the cake should be detaching a bit from the sides of the cake.
  2. Then I do the finger test!  Which is not as painful as it sounds.  I place a finger on the top of the cake and press down very gently. If you listen carefully you will hear a little pshsshhh sound.  It is very faint, but an excellent way of listenting to your cake saying, yes I am done!  I know this sounds a bit ridiculous, but it was something I was taught at Leith's when I did my training- and it really does work.  This is especially good when you have a very delicate cake and you don't want to have lots of holes in it.....see last step below.  By the way, to do the finger test, please remember to take the cake out of the oven first.
  3. Then there is the absolute test which is to insert a wooden skewer or toothpick in the centre of the cake.  If it comes out completely clean, with no visible sign of cake batter then the cake is cooked through.  Sometimes moister cakes ask for " a few crumbs adhering to the skewer".  This is fine.  What you don't want is the skewer to emerge wet and sticky!

It has to be said that some cakes/ovens can be a bit tempremental to say the least.  So, there are times when all three methods need to be deployed.  With experience you will learn to smell when a cake is ready but that is for a much longer post. 

Congratulations again. Keep in touch and keep baking!