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
Scale
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.
