This classic Vanilla Sponge Cake is soft, fluffy, and irresistibly light — the perfect base for any frosting, filling, or topping. Made with simple pantry ingredients, it delivers a tender crumb and rich vanilla flavor that melts in your mouth. Whether you’re baking for birthdays, celebrations, or just a sweet afternoon treat, this easy sponge cake guarantees bakery-quality results every time.
Ingredients
- 1 cup all-purpose flour (sifted)
- 1 teaspoon baking powder
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 3 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk (room temperature)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure an easy release after baking.
- In a mixing bowl, cream together butter and sugar using an electric mixer until pale and fluffy. This step helps incorporate air, giving your cake a light texture.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula or whisk. Do not overmix, as it can make the cake dense.
- Stir in the milk to achieve a smooth batter. If the mixture looks too thick, you can add 1 additional tablespoon of milk.
- Pour the batter into the prepared pan and level the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings
Serves 8 slices
Nutritional Info (per serving, approx.)
Calories: 210
Carbohydrates: 28g
Protein: 4g
Fat: 9g
Sugar: 16g
Fiber: 0.5g
Sodium: 70mg
Notes
This sponge cake can be enjoyed plain, dusted with powdered sugar, or layered with whipped cream and fruit. You can also slice it horizontally and fill it with jam, buttercream, or chocolate ganache for a more indulgent version. It stays fresh for up to three days at room temperature or up to five days when refrigerated in an airtight container.
Tips
- Always use room-temperature ingredients to help the batter mix evenly and trap more air.
- Do not open the oven door in the first 20 minutes of baking to prevent the cake from sinking.
- Sift the flour and baking powder twice for a lighter, fluffier sponge.
- For a richer flavor, replace milk with heavy cream or buttermilk.
- You can turn this into a layered celebration cake by doubling the recipe and baking in two pans.
Health Benefits
Vanilla Sponge Cake, when enjoyed in moderation, provides quick energy from carbohydrates and protein from eggs. Eggs also supply essential amino acids, while milk adds calcium for bone health. Using real vanilla extract gives natural antioxidants that enhance mood and reduce stress. Opting for moderate sugar and healthy butter can make this dessert a balanced occasional treat.
