Light as air, beautifully golden, and fragrant with vanilla, Vanilla Sponge Cake is the timeless classic every baker holds dear. This cake is beloved for its pillowy crumb, subtle sweetness, and incredible versatility, from dazzling birthday celebrations to the simplest afternoon tea. It’s the sort of recipe you master once and keep in your repertoire forever—perfect for layering with cream, stacking with fruit, or devouring plain, still slightly warm from the oven.
Ingredients You’ll Need
There’s something comforting about how uncomplicated this ingredient list is. Each item plays its role: some give the cake its lift, others contribute that buttery undertone or tender structure. Start with the freshest, best-quality basics you can find, and you’ll taste the magic in every bite.
- All-purpose flour (1 cup, sifted): Sifting the flour is key—it ensures your Vanilla Sponge Cake is soft and lump-free.
- Baking powder (1 teaspoon): This is the powerhouse that helps the cake rise, creating its airy texture.
- Salt (¼ teaspoon): Just a pinch brightens the flavors and balances the sweetness.
- Large eggs (4, room temperature): Eggs provide structure and help trap air, which is crucial for that signature sponge lift.
- Granulated sugar (¾ cup): Sweetens and helps the eggs whip up to a pale volume for a perfect crumb.
- Whole milk (2 tablespoons, room temperature): Adds moisture and keeps the cake melt-in-your-mouth tender.
- Vanilla extract (1 teaspoon): The star aromatics—go for pure extract if possible for the best flavor punch.
- Unsalted butter (¼ cup, melted and cooled): Enriches the cake’s taste and ensures every bite is buttery and soft.
How to Make Vanilla Sponge Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease an 8-inch round cake pan with a bit of butter and line the bottom with parchment paper. This extra step guarantees your Vanilla Sponge Cake will release perfectly, with a golden crust that’s never stuck.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your sifted all-purpose flour, baking powder, and salt. Sifting and mixing now means your leavening gets distributed evenly, which sets the stage for that dreamy, tall sponge.
Step 3: Whip the Eggs and Sugar
With a large mixing bowl and an electric mixer, beat your room temperature eggs on high for about 5 to 6 minutes. You want them thick and pale, tripling in size. Gradually stream in the sugar, then keep beating until the mixture leaves long ribbons when you lift the beaters—this tells you there’s plenty of air inside, which is the heart of every Vanilla Sponge Cake.
Step 4: Fold in Milk and Vanilla
Gently fold in the vanilla extract and whole milk. Use a spatula and a soft hand—preserving that volume is what transforms your cake from ordinary to cloud-like.
Step 5: Combine Wet and Dry Ingredients
Sift the dry ingredients over your egg mixture in two additions. After each, fold carefully with your spatula, moving in figure-eights. Take your time—overmixing can deflate the batter, but steady, gentle folding will give you the lightest crumb.
Step 6: Add Butter for a Silky Finish
Drizzle the cooled, melted butter around the edge of the bowl (this keeps the batter’s fluffiness intact), then fold in until just combined. You want every bite of your Vanilla Sponge Cake to be moist, rich, and soft without losing its delicate lift.
Step 7: Bake and Cool
Pour the batter into your prepared pan, smooth the top, and bake for 25 to 30 minutes. The cake should be golden, and a toothpick should come out clean from the center. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack—patience here rewards you with a perfect texture.
How to Serve Vanilla Sponge Cake
Garnishes
Vanilla Sponge Cake shines with the simplest finishes: a dusting of powdered sugar, a dollop of softly whipped cream, or a scattering of fresh berries. Each topping accentuates the cake’s gentle vanilla notes and beautiful texture.
Side Dishes
Pair your cake with fruity coulis, a scoop of vanilla ice cream, or even a tangy lemon curd for a sweet-tart contrast. Hot tea or a cappuccino on the side never hurts, making every bite feel like a mini celebration.
Creative Ways to Present
This cake is a blank canvas! Slice it horizontally and fill with strawberry jam and whipped cream for a Victoria sponge–style treat. Cut into cubes and layer with custard and fruit for an easy trifle. Or, go modern with mini cakes dressed up with chocolate drizzle and sugared petals. However you serve it, Vanilla Sponge Cake always looks stunning.
Make Ahead and Storage
Storing Leftovers
Leftover Vanilla Sponge Cake? Lucky you! Store it at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to two days. This keeps it moist and prevents it from drying out.
Freezing
Want to save your Vanilla Sponge Cake for another day? Let it cool completely, then wrap tightly in plastic and foil. Pop it in the freezer for up to a month. Thaw at room temperature when you’re ready for cake bliss.
Reheating
To revive a slightly stale slice, warm it gently in the microwave for 10-15 seconds or in a low oven, wrapped in foil. The warmth brings back that fresh-from-the-oven softness and makes every crumb as inviting as the day you baked it.
FAQs
Why is my sponge cake flat or dense?
If your Vanilla Sponge Cake turns out a bit flat, it’s likely that too much air escaped from the batter, or perhaps the eggs or sugar weren’t whipped enough. Always take your time beating the eggs, and fold ingredients in gently to preserve those precious air bubbles.
Can I use this recipe for a layered cake?
Absolutely! This Vanilla Sponge Cake is a favorite for layer cakes because it’s sturdy yet light. Simply double the recipe for a tall, dramatic layer, or slice the cake in half and add cream, jam, or curd for a classic look.
What’s the best way to tell when the cake is done?
A golden top is a good hint, but the classic test is to insert a toothpick in the center—if it comes out clean, your Vanilla Sponge Cake is perfectly baked and ready to cool.
Can I substitute the whole milk or use non-dairy milk?
Whole milk lends richness, but you can substitute with 2 percent or even a non-dairy milk like almond or oat if you wish. Your Vanilla Sponge Cake may turn out slightly less rich, but still delicious and tender.
Is it necessary to use parchment paper in the pan?
While not strictly required, lining the pan with parchment guarantees an easy release and an impressively smooth bottom. You’ll never risk a stuck Vanilla Sponge Cake again!
Final Thoughts
If there’s one cake to have at your fingertips, it’s this Vanilla Sponge Cake—reliable, charmingly simple, and welcoming to all kinds of flavors and celebrations. Give it a try and see just how quickly it elevates a regular afternoon or makes your next occasion feel a little more special.
Print
Vanilla Sponge Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in the light and airy perfection of a classic Vanilla Sponge Cake. This easy-to-make recipe yields a moist and flavorful cake that is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour (sifted)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 2 tablespoons whole milk (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter (melted and slightly cooled)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F and grease an 8-inch round cake pan. Line the bottom with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt; set aside.
- Beat the eggs and sugar: In a large mixing bowl, beat the eggs until thick and pale. Gradually add the sugar and beat until ribbons form.
- Add vanilla and milk: Gently fold in the vanilla and milk.
- Combine wet and dry ingredients: Sift the dry ingredients over the egg mixture, fold gently, and then fold in the melted butter.
- Bake the cake: Pour the batter into the pan and bake for 25–30 minutes until golden. Cool before serving.
Notes
- For best results, avoid opening the oven door while baking.
- This cake is ideal for layering or enjoying with fresh fruit and whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
