Classic Vanilla Sponge Cake

A light, airy, and tender cake with a fine crumb and delicate vanilla flavor—the perfect blank canvas for any frosting, filling, or simply a dusting of powdered sugar. This versatile sponge cake is a timeless classic for birthdays, tea time, or any celebration.

Prep Time: 20 mins | Cook Time: 25–30 mins | Total Time: 1 hour (plus cooling)
Makes: One 9-inch round two-layer cake, or one 13×9-inch sheet cake

Ingredients

For the Cake:

• 2 cups (250g) cake flour, sifted (or all-purpose flour, see note)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine salt

• ½ cup (113g / 1 stick) unsalted butter, softened to room temperature

• 1¼ cups (250g) granulated sugar

• 3 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1 cup (240ml) whole milk, room temperature

• Optional: ¼ tsp almond extract (enhances vanilla flavor)

For Simple Vanilla Buttercream (optional):

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 4 cups (480g) powdered sugar, sifted

• 3–4 tbsp heavy cream or whole milk

• 2 tsp pure vanilla extract

• Pinch of salt

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.

2. Mix Dry Ingredients:

In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar:

In a large mixing bowl, beat softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in color (about 3–4 minutes).

4. Add Eggs & Vanilla:

Beat in eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Mix in vanilla and almond extract (if using).

5. Alternate Dry & Wet:

On low speed, add about one-third of the flour mixture, followed by half of the milk. Repeat, ending with the last third of the flour mixture. Mix just until combined—do not overmix.

6. Bake:

Divide batter evenly between prepared pans. Bake 25–30 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.

7. Cool:

Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.

8. Frost (Optional):

For buttercream, beat butter until smooth. Gradually add powdered sugar, vanilla, salt, and cream until light and fluffy. Fill and frost cooled cake layers.

Key Tips for a Perfect Sponge Cake

• Room Temperature Ingredients: Critical for even mixing and proper rise.

• Measure Flour Correctly: Spoon flour into the measuring cup and level off. Better yet, use a scale.

• Don’t Overmix: Once flour is added, mix only until combined to keep the cake tender.

• Cake Flour vs. All-Purpose: Cake flour yields a softer, finer crumb. To substitute: for 1 cup cake flour, use ¾ cup + 2 tbsp all-purpose flour + 2 tbsp cornstarch.

• Check Early: Oven temperatures vary. Start checking at 22 minutes to avoid overbaking.

Variations & Uses

• Lemon Sponge: Add zest of 2 lemons and replace vanilla with lemon extract.

• Chocolate Sponge: Replace ⅓ cup flour with cocoa powder.

• Berry Filled: Fill layers with whipped cream and fresh berries.

• Trifle Base: Bake in a sheet pan and cube for trifle desserts.

• Cupcakes: Fill lined muffin tins ⅔ full and bake 18–20 minutes.

Storage

• Unfrosted: Wrap tightly in plastic and store at room temperature up to 2 days, or freeze up to 2 months.

• Frosted: Store covered in the refrigerator up to 5 days. Bring to room temperature before serving.