Sand Cake – Seriously the Most Perfect of All Cakes



Time Needed





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  • 1 cup
    Flour Self-Raising
  • 1 tbsp
    (or custard powder)
  • 125 g
  • 3/4 cup
    Sugar Caster
  • 2
  • 1/4 cup

Nutrition Information

Qty per
72g serve
Qty per
Energy 286cal 399cal
Protein 5.2g 7.2g
Fat (total) 2.1g 2.92g
 – saturated 0.78g 1.09g
Carbohydrate 19g 26.5g
 – sugars 5.3g 7.4g
Dietary Fibre 0.25g 0.35g
Sodium 241mg 336mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

A Sand Cake is a very old-fashioned cake like a cross between a light sponge and a heavy butter cake.

 It makes for a wonderful birthday cake and can be made in large batches. It freezes really really well and is great iced, buttered – or just plain on its own! Plus it has easy, basic ingredients that every kitchen will have, and it is very very economical to make!

I’ve been making Sand Cake for about 25 years now, and it is still one of the best recipes I have on hand as it works every single time!

Sand Cake | Stay at Home Mum


  1. Preheat oven to 180°C.

  2. Line a greased 20 cm round cake pan with non-stick baking paper.

  3. Place all ingredients in a large bowl.

  4. Using electric beaters, beat for 6 minutes until pale and creamy.

  5. Spread evenly into the cake pan.

  6. Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.

  7. Stand for 5 minutes before turning onto a wire rack to cool.

Recipe Hints and Tips:

  • This Sand Cake can be made in bulk batches.
  • The recipe is suitable for freezing.  Cool the cake to room temperature and double wrap in plastic wrap.  It will last in the freezer for up to four weeks un-iced.

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