A light, fluffy and Easy vanilla sponge cake that’s perfect as a standalone treat or a base for layered creations. This classic recipe is versatile, easy to make, and yields a wonderfully soft texture that pairs beautifully with any frosting or filling.
Why You’ll Love This Recipe
The texture is perfectly airy and moist, ideal for layering or enjoying plain.
It’s a quick recipe with simple ingredients you likely already have at home.
Great for celebrations or casual dessert cravings alike.
Customizable with different flavorings, frostings, and toppings.
It’s beginner-friendly yet produces professional-level results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (240 ml) whole milk, room temperature
2 teaspoons vanilla extract
3 large eggs, room temperature
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
Directions
Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a small bowl, whisk together the milk, eggs, and vanilla extract. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 8 slices
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Variations
Lemon Twist: Add 1 tablespoon of lemon zest and swap vanilla extract for lemon extract.
Chocolate Sponge: Replace 1/4 cup of flour with unsweetened cocoa powder for a chocolate version.
Berry Delight: Fold in fresh blueberries or raspberries into the batter for a fruity touch.
Marble Cake: Swirl in some melted chocolate into the batter before baking for a marbled effect.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Storage/Reheating
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap the cooled cake layers tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw at room temperature before frosting or serving.
Reheating: To enjoy the cake warm, microwave slices for 10-15 seconds.
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FAQs
How do I prevent the cake from sticking to the pan?
I grease and flour the pans thoroughly or use parchment paper for a guaranteed release.
Can I use salted butter instead of unsalted?
Yes, but reduce the salt in the recipe to 1/4 teaspoon.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, it’s ready.
Can I make this cake ahead of time?
Absolutely! Bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the fridge.
What frosting pairs best with this vanilla sponge cake?
I love using buttercream, cream cheese frosting, or even a light whipped cream topping.
Conclusion
This easy vanilla sponge cake is a go-to recipe for its simplicity and versatility. Whether you’re looking to create an elegant layered cake or enjoy a cozy slice with your coffee, this recipe delivers every time. Give it a try and enjoy a classic dessert that never goes out of style.
📖 Recipe:
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Easy Vanilla Sponge Cake
- Total Time: 45 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Delight in the simplicity of this easy vanilla sponge cake recipe, a light and fluffy classic that’s perfect for any occasion. Whether enjoyed plain or as a base for layered desserts, this versatile cake is beginner-friendly yet yields professional results.
Ingredients
1 cup (240 ml) whole milk, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a small bowl, whisk together milk, eggs, and vanilla extract.
- Sift together flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy (2-3 minutes).
- Gradually add dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a softer crumb, ensure ingredients are at room temperature.
To enhance flavor, try adding a dash of almond extract.
Perfectly pairs with buttercream, cream cheese frosting, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 8 slices
