This classic vanilla sponge cake is the kind of recipe that every home baker should master early on. Whether you’re baking for a birthday, a quiet afternoon treat, or simply to fill your kitchen with the sweet aroma of nostalgia, this cake delivers every time. It’s soft, fluffy, buttery, and has that perfect golden crack across the top that we all secretly love.
What makes this cake truly stand out is its light texture and versatility. You can enjoy it plain, dress it up with whipped cream and berries, or layer it with custard and jam. For other equally delightful textures, check out this Lemon Cream Cake recipe—it’s fluffy, citrusy, and irresistible with a hot cup of coffee.
The secret to success with sponge cakes lies in simple, good-quality ingredients and proper mixing technique. With this easy vanilla sponge cake recipe, you’ll achieve bakery-style results from the comfort of your home.
Table of Contents:
Ingredients
Directions
1. Preheat and Prep
2. Combine Dry Ingredients
3. Cream Butter and Sugar
4. Add Eggs and Vanilla
5. Incorporate Dry and Wet
6. Bake
7. Cool and Serve
Tips & Variations
Storage
Time & Yield
Tools Used
Why This Is the Best Classic Vanilla Sponge Cake
Classic Vanilla Sponge Cake
Ingredients:
Here’s everything you’ll need to make a perfect vanilla sponge cake:
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
Yields: One 8-inch round cake (double the ingredients for a layered version)
Directions:
When baking a classic vanilla sponge cake, it’s important not to overmix the batter to keep it fluffy
1. Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease and flour an 8-inch cake pan or line with parchment paper.
2. Combine Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt.
Whisk lightly to distribute the ingredients evenly.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3–4 minutes, or until light, pale, and fluffy.
This step adds air into the batter—crucial for that tender crumb.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and scrape down the sides of the bowl.
5. Incorporate Dry and Wet
Add half of the dry mixture, mix until just combined.
Pour in the milk, mix gently.
Add the remaining flour mixture, and fold until the batter is smooth.
6. Bake
Transfer the batter into the prepared pan.
Tap gently to release any air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let the cake rest in the pan for 10 minutes.
Transfer to a wire rack to cool completely before slicing.
Looking for a fruity twist? This Pineapple Juice Cake might just be your next obsession!
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