A classic vanilla sponge cake is one of the most beloved desserts worldwide, known for its light, fluffy texture and delicate sweetness. It serves as the perfect base for layered cakes, cream-filled delights, or can be enjoyed on its own with a dusting of powdered sugar or fresh fruits. This timeless recipe is simple, beginner-friendly, and requires only a handful of everyday ingredients.
The beauty of a sponge cake lies in its versatility—you can pair it with whipped cream, buttercream, chocolate ganache, or fresh berries for a delightful treat. Whether it’s for birthdays, tea-time gatherings, or special occasions, this cake always wins hearts. The key to a perfect sponge cake is beating air into the batter and folding it gently, ensuring a soft and airy crumb. Follow this step-by-step recipe to create a moist, fluffy vanilla sponge cake that melts in your mouth with every bite.
Ingredients
- 1 cup all-purpose flour (sifted)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1/2 cup unsalted butter (melted and cooled)
- 1/4 cup milk (room temperature)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking. Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Sifting ensures the dry ingredients are well combined and creates a lighter texture in the cake.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer for 5–7 minutes until pale, thick, and fluffy. This step incorporates air into the mixture, which is essential for a sponge-like texture.
- Add the vanilla extract to the egg mixture, then gently fold in the dry ingredients using a spatula. Be careful not to overmix, as this can deflate the air bubbles.
- Combine the melted butter and milk in a small bowl. Slowly drizzle this mixture into the batter while gently folding to maintain the airy consistency. This step gives the cake moisture and richness.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Avoid opening the oven door too early to prevent the cake from sinking.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely. Once cooled, you can frost, layer, or serve it plain with a dusting of powdered sugar.