Let me introduce you to my all-time favorite, the Easy Vanilla Sponge Cake. This cake is everything you could hope for in a classic dessert: it’s light as air, beautifully golden, subtly sweet, and radiates that nostalgic aroma of pure vanilla. Whether you’re looking for a foolproof base for showstopping layer cakes, or a simple treat with just a dusting of powdered sugar, you’ll find yourself reaching for this recipe over and over again.
Ingredients You’ll Need
You only need a handful of kitchen staples to create this magical, fluffy masterpiece. Each ingredient in the Easy Vanilla Sponge Cake plays its unique role in creating that perfect crumb and melt-in-your-mouth texture.
- All-purpose flour: Provides structure without making the cake dense, ensuring a soft, tender bite.
- Baking powder: Lifts the batter as it bakes for ultimate fluffiness.
- Salt: Just a pinch brings out all the flavors and stops the cake from tasting flat.
- Large eggs (room temperature): Whipped with sugar, eggs are the secret weapon for creating extra volume and lightness.
- Granulated sugar: Sweetens every bite and helps whip the eggs to fluffy perfection.
- Milk (room temperature): Adds moisture and helps the crumb stay tender and soft.
- Unsalted butter (melted): Infuses the cake with rich flavor and a silky finish.
- Vanilla extract: The classic aroma and essence that gives Easy Vanilla Sponge Cake its signature taste.
How to Make Easy Vanilla Sponge Cake
Step 1: Prepare Your Pan and Oven
Begin by heating your oven to 350°F, getting it ready for your masterpiece. Grease an 8-inch round cake pan and line the base with parchment paper. This will help your Easy Vanilla Sponge Cake slip right out of the pan and maintain its lovely shape.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. This simple step ensures everything is evenly distributed, so you won’t end up with any pockets of baking powder or lumps of flour in your finished cake.
Step 3: Whip the Eggs and Sugar
The real secret behind a cloud-like Easy Vanilla Sponge Cake? How you whip the eggs and sugar! Using a hand mixer or stand mixer, beat the eggs and sugar on high speed for 6–8 minutes. The mixture should turn pale, expand in volume, and create those gorgeous ribbons when you lift the whisk.
Step 4: Fold in the Dry Ingredients
Gently sprinkle the flour mixture into the whipped eggs and sugar in batches, folding carefully with a spatula. Take your time and don’t rush this step—the goal is to keep as much air in the batter as possible without overmixing.
Step 5: Prepare Milk, Butter, and Vanilla
In a separate bowl, mix your room-temperature milk, melted butter, and vanilla extract. This fragrant mixture is the soul of the Easy Vanilla Sponge Cake, ensuring every crumb is flavorful and moist.
Step 6: Combine the Batters
Take a few spoonfuls of your cake batter and mix it into the milk-butter-vanilla blend to lighten it up. Then gently fold that back into the main bowl of batter. This step helps everything incorporate smoothly without losing airiness.
Step 7: Pour and Bake
Pour your finished batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the middle comes out clean. Marvel as your kitchen fills with the cozy scent of vanilla!
Step 8: Cool Completely
Let the cake rest in the pan for about 10 minutes. Then invert carefully onto a wire rack, peel off the parchment, and let the cake cool completely. Now your Easy Vanilla Sponge Cake is ready for the spotlight!
How to Serve Easy Vanilla Sponge Cake
Garnishes
A dusting of powdered sugar, a scattering of fresh berries, or an elegant flourish of whipped cream brings out the best in your Easy Vanilla Sponge Cake. For a fancier look, try a light glaze or a drizzle of chocolate for extra flair!
Side Dishes
This cake is famously adaptable. Pair a slice with a scoop of creamy vanilla ice cream, tangy berry compote, or even a spoonful of lemon curd for a delightful contrast. It also makes a wonderful partner for a strong cup of coffee or a fragrant cup of tea.
Creative Ways to Present
Turn your Easy Vanilla Sponge Cake into an elegant trifle with layers of custard and fruit, or use it to build a whimsical layer cake filled with jam and buttercream. If you’re feeling playful, cut the sponge into bite-sized cubes and serve as charming mini desserts at your next gathering!
Make Ahead and Storage
Storing Leftovers
Once cooled, your Easy Vanilla Sponge Cake can be stored at room temperature in an airtight container for up to 3 days. This keeps the crumb moist and protects the cake’s delicate texture, so it tastes freshly baked each time you reach for a slice.
Freezing
For longer storage, wrap the cooled cake tightly in plastic wrap and then a layer of foil before freezing. This method preserves its lovely flavor and texture for up to 2 months. Thaw overnight at room temperature when you’re ready to enjoy.
Reheating
If you like your cake a touch warm, a few seconds in the microwave brings back that just-baked softness. Be gentle, though—too much heat can dry out sponge cake, so begin with 5–10 seconds per slice.
FAQs
Why did my sponge cake turn out dense?
The main culprit is overmixing or not whipping the eggs and sugar enough. Use a gentle hand when folding the dry ingredients, and make sure to beat the eggs to a thick, airy consistency for the fluffiest Easy Vanilla Sponge Cake.
Can I use a different size cake pan?
Yes, but the baking time will vary. For thinner cakes, use a larger pan and start checking early for doneness. For thicker layers, a smaller or deeper pan works, but you’ll need to bake the cake a bit longer and check with a toothpick.
How can I make this recipe dairy-free?
Try swapping the milk for a plant-based alternative like almond or oat milk, and use a dairy-free butter substitute. Your Easy Vanilla Sponge Cake will still be delicious and beautifully light.
Can I add mix-ins like chocolate chips or fruit?
To maintain the airy texture, mix-ins should be lightly folded into the batter at the very end, just before baking. Berries, nuts, or a handful of mini chocolate chips can give your cake a fun twist!
Is this cake good for layering?
Absolutely—this Easy Vanilla Sponge Cake is a fantastic base for all sorts of layer cakes! It holds up well to fillings and frostings, making it a go-to recipe for birthday cakes, celebrations, or afternoon tea treats.
Final Thoughts
Honestly, there’s nothing quite like baking your own Easy Vanilla Sponge Cake and sharing it with the people you love. It’s simple yet spectacular, and I encourage you to give it a try—one bite and you’ll understand why this classic has stood the test of time!
Print
Easy Vanilla Sponge Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Vanilla Sponge Cake recipe yields a light, fluffy, and moist cake that is perfect for any occasion. With simple ingredients and straightforward steps, you’ll have a delicious dessert to enjoy with your loved ones.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1/4 cup milk (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare an 8-inch round cake pan.
- Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, beat eggs and sugar until pale and tripled in volume.
- Fold in flour: Gently fold in the flour mixture into the egg mixture.
- Combine wet ingredients: Mix milk, melted butter, and vanilla extract.
- Combine batters: Add some batter to the wet mixture, then fold it back into the main batter.
- Bake: Pour batter into the pan and bake for 25–30 minutes.
- Cool and serve: Let the cake cool before serving.
Notes
- Avoid overmixing the batter.
- Great for layering or with fruit and cream.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
