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
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 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
