Classic Vanilla Sponge Cake
About This Classic Vanilla Sponge Cake
This classic vanilla sponge cake is the foundation of countless desserts and celebrations. Whether you are making a birthday cake, a layered masterpiece, or simply enjoying a slice with afternoon tea, this recipe delivers perfection every time.
What Makes This Classic Vanilla Sponge Cake Special
The secret to an incredibly light and fluffy sponge lies in the technique - proper creaming of butter and sugar, room temperature ingredients, and gentle folding. This vanilla sponge cake recipe has been perfected over generations, and today I am sharing all the tips and tricks to help you achieve bakery-quality results at home. The beauty of this recipe is its versatility - you can enjoy it plain, fill it with jam and cream, or use it as a base for more elaborate cakes.
Key Techniques for Success
With simple ingredients you likely already have in your pantry and straightforward instructions, even beginner bakers can master this essential recipe. Let us dive into creating the perfect vanilla sponge cake that will become your go-to recipe for years to come.
Perfect for Every Occasion
This cake has a tender, fine crumb that melts in your mouth, and the subtle vanilla flavor pairs perfectly with any frosting or filling you choose.
Ingredients
- 200g (1⅔ cups) All-purpose flour
- 200g (¾ cup + 2 tbsp) Unsalted butter, softened
- 200g (1 cup) Granulated sugar
- 4 Large eggs, room temperature
- 2 tsp Baking powder
- 2 tsp Pure vanilla extract
- 2 tbsp Milk
- ¼ tsp Salt
Quick Info
- Total Time:
- 45 min
- Difficulty:
- Easy
- Servings:
- 8
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
Cream together the softened butter and sugar for 4-5 minutes until pale and fluffy.
- 3
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- 4
Sift together flour, baking powder, and salt in a separate bowl.
- 5
Gently fold dry ingredients into wet mixture in three additions, alternating with milk.
- 6
Divide batter evenly between prepared pans and smooth tops.
- 7
Bake for 23-25 minutes until a toothpick comes out clean.
- 8
Cool in pans for 10 minutes, then transfer to wire rack.
Pro Tips
- •All ingredients should be at room temperature
- •Do not open oven during first 20 minutes
- •Brush with simple syrup for extra moisture
- •Can be made a day ahead
Variations
Try lemon sponge by adding 2 tbsp lemon zest. For chocolate sponge, replace 50g flour with cocoa powder.
