If you’ve ever wanted a cake that’s as delightful as a warm hug and as simple as your favorite homemade treat, you’re in for a real treat with this Easy Vanilla Sponge Cake Recipe. Light, fluffy, and perfectly vanilla-scented, this cake is a versatile classic that feels fancy but comes together without any fuss. Whether you’re baking for a special occasion or just because, this recipe is one you’ll come back to time and again for its straightforward ingredients and reliable, impressively tender texture.
Ingredients You’ll Need
These ingredients are the heart and soul of your Easy Vanilla Sponge Cake Recipe. Each one plays a crucial role, from the richness of butter to the fluffiness from the baking powder, building layers of flavor and that perfect crumb we all crave.
- Whole milk: Brings moisture and tenderness, essential for a soft crumb.
- Large eggs: Provide structure and richness; using room temperature eggs helps everything mix smoothly.
- Vanilla extract: Adds that signature sweet, fragrant vanilla aroma that sings in every bite.
- All-purpose flour: Forms the body of the cake, delivering just the right amount of chew and softness.
- Baking powder: The magic leavening agent that helps the cake rise to light, airy perfection.
- Salt: Balances flavors and enhances the sweet notes in the cake.
- Unsalted butter: Adds richness, flavor, and a tender crumb when softened and whipped properly.
- Granulated sugar: Sweetens and helps create a delightful, slightly crisp crust on the outside.
How to Make Easy Vanilla Sponge Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). This is the perfect temperature to gently bake your cake without drying it out. Grease and flour two 8-inch round cake pans to ensure that your sponges come out clean and with smooth edges, making your cake easy to layer or serve as is.
Step 2: Whisk Together the Wet Ingredients
In a small bowl, combine your whole milk, eggs, and vanilla extract. Whisking these together first helps the flavors meld and makes the batter smoother when combined later. Make sure your eggs and milk are at room temperature to keep the batter consistent and avoid any curdling.
Step 3: Sift the Dry Ingredients
Next, sift together the all-purpose flour, baking powder, and salt. Sifting aerates the flour and evenly distributes the baking powder and salt, ensuring a light, even rise and no pockets of salty or bitter baking powder in your final cake.
Step 4: Cream Butter and Sugar Until Fluffy
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. This step is critical because it incorporates air into the batter, giving the cake a tender, spongy texture.
Step 5: Combine Dry and Wet Ingredients Alternately
Gradually add the sifted dry ingredients to the creamed butter and sugar, alternating with the wet milk mixture. Start and finish with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can make your cake dense.
Step 6: Divide and Smooth the Batter
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops so your cakes bake evenly and have that beautiful, flat surface perfect for frosting or serving plain.
Step 7: Bake Until Perfect
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. This step confirms that your cake is fully baked but still moist and fluffy inside—nothing worse than a dry sponge!
Step 8: Cool Cakes Completely
Allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely. This prevents sogginess and lets your cakes firm up just right before you decorate or enjoy them.
How to Serve Easy Vanilla Sponge Cake Recipe
Garnishes
Vanilla sponge cake is a blank canvas, so feel free to get creative with garnishes. Fresh berries like strawberries or raspberries add a juicy contrast, while a dusting of powdered sugar gives an elegant, simple finish. For a festive touch, whip up some fresh cream or drizzle a smooth vanilla glaze over the top.
Side Dishes
Pair your vanilla sponge cake with something light and fresh to balance the sweet richness. A scoop of homemade vanilla ice cream, a tart fruit compote, or even a bright citrus curd can elevate each bite and make your dessert feel like a gourmet treat.
Creative Ways to Present
Turn this classic cake into a layered masterpiece by stacking the two sponge rounds with frosting, jam, or whipped cream between them. Alternatively, cut the cake into cubes and serve it as part of a trifle with layers of custard and fresh fruit for a stunning, crowd-pleasing dessert.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store in an airtight container to keep it moist. Leftover sponge cake will stay fresh at room temperature for up to 2 days or in the refrigerator for about 4 days. Just make sure it’s well covered so it doesn’t dry out.
Freezing
You can freeze your vanilla sponge cake by wrapping it securely in plastic wrap and then aluminum foil. Frozen, it can last up to 3 months. To thaw, pop it in the fridge overnight or leave on the counter for a few hours — just remember to keep it covered to maintain moisture.
Reheating
If your sponge cake feels a little dry after refrigeration or freezing, a quick zap in the microwave for 10 to 15 seconds can revive its softness. Just be careful not to overheat since that can dry it out further.
FAQs
Can I use low-fat milk instead of whole milk?
While you can substitute low-fat milk, whole milk is recommended for a richer flavor and more tender crumb. Using lower-fat alternatives might result in a slightly drier texture, but it will still taste delicious.
Is it necessary to use room temperature eggs and milk?
Yes, using room temperature eggs and milk helps the ingredients blend more evenly which leads to a smoother batter and a lighter cake. Cold eggs can cause the batter to curdle and affect the texture.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose baking blend that includes xanthan gum or another binder. Keep in mind, the texture may vary slightly but it’ll still be wonderfully flavorful.
Why is my cake dense and not fluffy?
Dense cake can result from overmixing the batter after adding flour or using expired baking powder that’s lost its effectiveness. Make sure to mix just until combined and check that your baking powder is fresh for the best airy sponge.
How do I know when the cake is done baking?
The classic toothpick test works wonders. Insert a toothpick into the center of the cake — if it comes out clean or with just a few moist crumbs, the cake is ready. This ensures your sponge is cooked through but still moist and tender.
Final Thoughts
There’s something truly comforting about a homemade vanilla sponge cake, and this Easy Vanilla Sponge Cake Recipe hits all the right notes of simplicity and deliciousness. It’s a tried and true recipe that welcomes both novice bakers and seasoned pros with open arms. Next time you want to brighten your day or impress friends, give this cake a try — you might just find it becomes your new favorite go-to recipe!
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Easy Vanilla Sponge Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Easy Vanilla Sponge Cake recipe yields a light and fluffy dessert perfect for any occasion. Made with simple pantry staples like eggs, sugar, flour, and butter, this classic cake combines a delicate vanilla flavor with a tender crumb. Ideal for birthdays, tea time, or as a versatile base for layered cakes and frostings.
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 and ensure easy removal.
- Mix Wet Ingredients: In a small bowl, whisk together the whole milk, eggs, and vanilla extract until fully combined and smooth.
- Sift Dry Ingredients: Sift together all-purpose flour, baking powder, and salt in a medium-sized bowl to evenly distribute the leavening agents and salt, and to avoid lumps.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. This step is crucial for incorporating air into the cake.
- Combine Ingredients: Gradually add the sifted dry ingredients alternately with the milk mixture to the creamed butter and sugar. Start and finish with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fill Cake Pans: Evenly divide the batter between the two prepared pans and smooth the tops with a spatula or the back of a spoon for an even bake.
- Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean without batter clinging.
- Cool: Let the cakes cool in their pans on a wire rack for about 10 minutes. Then, carefully remove them from the pans and allow them to cool completely on the rack before frosting or serving.
Notes
- Ensure eggs and milk are at room temperature to help create a smooth batter and better rise.
- Do not overmix the batter once the liquids and dry ingredients are combined to keep the sponge light and airy.
- You can substitute the whole milk with buttermilk for a slight tang and even moister texture.
- This cake is a perfect base for layered cakes and pairs well with buttercream, whipped cream, or fresh fruit toppings.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
