If you’re on the lookout for a classic crowd-pleaser that’s both comforting and delightfully simple to make, this Easy Vanilla Sponge Cake Recipe is just what you need in your baking arsenal. Picture a tender, airy cake with a perfectly soft crumb, infused with the warm aroma of vanilla that fills your kitchen with pure happiness. Whether you’re baking for a special occasion or just because you want a sweet treat to brighten your day, this recipe delivers a reliably delicious result with minimal fuss and maximum flavor.
Ingredients You’ll Need
To whip up this Easy Vanilla Sponge Cake Recipe, you’ll rely on a handful of straightforward ingredients that complement each other beautifully. Each one plays a key role—from the rich creaminess of whole milk to the fluffy texture created by well-beaten butter and sugar, all balanced by the gentle flavor of vanilla and the right amount of leavening to give your cake that perfect rise.
- Whole milk (1 cup): Using room temperature milk helps the batter blend smoothly, adding moisture and a tender crumb.
- Large eggs (3): Eggs at room temp incorporate air for a light cake and bind ingredients together.
- Vanilla extract (2 tsp): The star flavor that gives this cake its warm, inviting aroma and sweetness.
- All-purpose flour (2 cups): Provides the structure—sifted to keep the cake light and airy.
- Baking powder (2 tsp): A key leavening agent that ensures a nice rise without heaviness.
- Salt (1/2 tsp): Just a pinch to enhance all the sweet and buttery flavors.
- Unsalted butter (3/4 cup): Softened butter gives richness and a delicate crumb when beaten with sugar.
- Granulated sugar (1 1/2 cups): Sweetens the cake and when creamed with butter, creates an airy texture.
How to Make Easy Vanilla Sponge Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by warming up your oven to 350°F (175°C), ensuring it’s ready when the batter is mixed. Grease and flour two 8-inch round cake pans to prevent the cake from sticking—this little prep step makes all the difference for easy removal.
Step 2: Mix the Wet Ingredients
In a small bowl, whisk together the whole milk, eggs, and vanilla extract. Bringing your eggs and milk to room temperature promotes better blending and helps your cake rise evenly.
Step 3: Combine the Dry Ingredients
Sift the all-purpose flour, baking powder, and salt together in a medium bowl. Sifting lightens the flour mixture and removes any lumps, giving your sponge its signature fine crumb.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—this usually takes about 2 to 3 minutes. This step is crucial because it incorporates air into the batter, helping your cake to stay soft and fluffy.
Step 5: Combine Wet and Dry Ingredients Alternately
Gently add the dry ingredient mixture to the creamed butter and sugar, alternating with the milk-egg mixture. Begin and end with the dry ingredients, mixing just until everything is combined. Overmixing can make the cake tough, so take care to fold gently.
Step 6: Divide and Smooth the Batter
Pour the cake batter evenly into the prepared pans, smoothing the tops with a spatula for even baking. Equal portions ensure uniform layers for stacking or decorating later.
Step 7: Bake Until Perfect
Bake the cakes for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean and the edges are lightly golden. Keep an eye on them—ovens can vary, and you want that perfect tender sponge.
Step 8: Cool and Prepare for Serving
After baking, let the cakes cool for 10 minutes in their pans. Then, carefully transfer them to a wire rack to cool completely. Cooling thoroughly prevents sogginess and ensures the cake layers stay firm for decorating or slicing.
How to Serve Easy Vanilla Sponge Cake Recipe
Garnishes
Vanilla sponge cake shines with simple touches like fresh berries, a dusting of powdered sugar, or a light spread of whipped cream. These garnishes add color and contrast, elevating your slice into a lovely treat.
Side Dishes
Pair this cake with a cup of tea or coffee, or serve alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert experience that pleases all ages.
Creative Ways to Present
Layer the cooled cake with fruit preserves or pastry cream for a stunning layered cake, or turn it into individual trifles by cutting it into cubes and layering with mousse and fresh fruit. Let your imagination run wild with this versatile recipe!
Make Ahead and Storage
Storing Leftovers
You can keep your leftover sponge cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days, preserving its softness and flavor beautifully.
Freezing
This Easy Vanilla Sponge Cake Recipe freezes wonderfully. Wrap the cooled cake layers well in plastic wrap and foil, and freeze for up to two months. When ready, thaw overnight in the refrigerator before serving or decorating.
Reheating
If you prefer a slightly warm slice, gently warm your cake in the microwave for 10 to 15 seconds or in a low oven (about 300°F) for 5 minutes. This revives the softness without drying it out.
FAQs
Can I substitute milk with something else?
Absolutely! If you’re out of milk or prefer a dairy-free option, you can use almond milk, soy milk, or even water, though the texture might be slightly different. For the best crumb, choose a milk substitute that has some fat content.
Why is my vanilla sponge cake dense?
A dense sponge can happen if the batter is overmixed or the baking powder is old. Be sure to mix the batter just until combined and check that your leavening agents are fresh for a light, airy result.
Can I bake this recipe in a different size pan?
You can, but baking times will vary. If using a larger pan, the cake will be thinner and bake faster; a smaller pan will require a longer bake time. Keep a close eye and test doneness with a toothpick.
How do I make my sponge cake more moist?
Using whole milk and softened butter helps keep the cake moist. Also, avoid overbaking because that dries out the sponge. Some like to brush the layers with a simple syrup for extra moisture before frosting.
Is this recipe suitable for layering with frosting?
Definitely! This vanilla sponge has a sturdy yet soft texture that holds up well to buttercream, whipped cream, or fruit fillings, making it a perfect base for layered cakes and celebrations.
Final Thoughts
This Easy Vanilla Sponge Cake Recipe is truly a gem to have in your repertoire—it’s straightforward, dependable, and yields a cake that feels like a warm, nostalgic hug. I hope you have as much fun making and savoring it as I do. So why not gather your ingredients and treat yourself to some homemade vanilla bliss? You’ll be so glad you did!
Print
Easy Vanilla Sponge Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Vanilla Sponge Cake is a classic, light, and fluffy dessert perfect for any occasion. Made with simple ingredients like whole milk, eggs, and vanilla extract, it offers a delicate vanilla flavor and soft texture that pairs wonderfully with frosting or fresh fruit.
Ingredients
Wet Ingredients
- 1 cup (240 ml) whole milk, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (170 g) unsalted butter, softened
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Mix Wet Ingredients: In a small bowl, whisk together the milk, eggs, and vanilla extract until well combined.
- Sift Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 2-3 minutes.
- Combine Ingredients: Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Divide Batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula.
- Bake: Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting or serving.
Notes
- Ensure all ingredients are at room temperature for best results and proper mixing.
- Do not overmix the batter as it can make the cake dense and tough.
- You can substitute the all-purpose flour with cake flour for an even lighter texture.
- The cake layers can be made ahead and stored wrapped tightly in plastic wrap at room temperature for 2 days or frozen for up to 1 month.
- Use a serrated knife to level the cake layers before frosting for a neat finish.
