Easy Vanilla Sponge Cake Recipe | Simple Homemade Cake Guide
A light, airy vanilla sponge cake made with simple pantry ingredients and straightforward technique. Perfect as a versatile base for birthdays, tea time, or layering with cream and berries.
Ingredients
Ingredients
- 1 1/2 cups (180 g) all-purpose flour, spooned and leveled
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 3 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted and cooled slightly
- 1/2 cup (120 ml) whole milk, room temperature
- 2 tsp pure vanilla extract
- Powdered sugar, for dusting (optional)
- Fresh berries, for serving (optional)
- Lightly sweetened whipped cream, for serving (optional)
- Simple vanilla syrup (equal parts sugar and water with a splash of vanilla), for brushing (optional)
Instructions
Instructions
- Preheat the oven to 350°F (175°C) with a rack in the center.
- Grease and line an 8-inch (20 cm) round cake pan with parchment on the bottom and lightly flour the sides.
- Whisk together the flour, baking powder, and salt until evenly combined.
- In a large bowl, beat the eggs and sugar with a mixer on medium-high for 3 to 4 minutes until pale, thick, and ribbon-like.
- Reduce the mixer speed to low and stream in the melted, slightly cooled butter, then add the vanilla and milk, mixing just until combined.
- Sift the dry ingredients over the bowl and gently fold with a spatula until no dry streaks remain, keeping as much air in the batter as possible.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 32 minutes, until the top springs back and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Cool in the pan for 10 minutes, then run a thin knife around the edge, invert onto a rack, peel off the parchment, and flip upright to cool completely.
- Dust with powdered sugar or serve with berries and whipped cream, if desired.
Notes
Bring eggs and milk to room temperature for a smooth, airy batter. Avoid overmixing after adding the dry ingredients to maintain volume. If browning too quickly, tent the cake loosely with foil for the last 5 minutes. Store wrapped at room temperature up to 2 days; refrigerate if frosted with dairy up to 5 days; or freeze unfrosted layers up to 2 months. For cupcakes, bake at 350°F (175°C) for 16–20 minutes, filling liners two-thirds full.