Tips & Variations:
Use room-temperature ingredients: It helps everything blend better and bake evenly.
Add citrus zest: Lemon or orange zest can brighten the flavor
For a moister texture: Substitute half the milk with sour cream.
Want mini loaves like in the image? Use a mini loaf pan and bake for 20–22 minutes instead.
Gluten-free version: Use a 1:1 gluten-free flour mix.
For creamy cake fillings, consider using this Strawberry Oreo Cheesecake Frappuccino base as inspiration for flavor layers.
Storage:
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Will last up to 5 days, but bring to room temperature before serving.
Freezing: Wrap slices in cling film and foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Time & Yield:
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Cooling Time: 10–15 minutes
Total Time: ~1 hour
Yields: 1 round 8-inch cake or 6 mini sponge cakes
Tools Used:
8-inch cake pan or mini loaf tray
Hand or stand mixer
Rubber spatula
Mixing bowls
Wire cooling rack
Measuring cups & spoons
Parchment paper (optional)
Need a cozy dish to go along with dessert? Try this Creamy Mushroom Soup Recipe—a perfect savory pairing.
Why This Is the Best Classic Vanilla Sponge Cake
This classic vanilla sponge cake is your go-to base recipe. Its beauty lies in the balance: light enough for an afternoon treat, and rich enough for celebrations. It’s beginner-friendly, endlessly customizable, and guaranteed to impress.
Whether you keep it simple with a dusting of powdered sugar or turn it into a layered masterpiece, it never disappoints. Want to push your baking further? Try the Blueberry Sour Cream Pound Cake next—it’s another reader f.
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