Fluffy Vanilla Sponge Cake

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Fluffy Vanilla Sponge Cake

A classic, light-as-air cake that’s perfect for any occasion.

There’s a reason the vanilla sponge cake is beloved by bakers worldwide—it’s incredibly soft, moist, and versatile. Whether you’re layering it with whipped cream and fresh fruit or frosting it with rich buttercream, this cake delivers every time. Follow this step-by-step recipe to create the perfect fluffy vanilla sponge cake at home.

Ingredients

Dry Ingredients:

  • 1 ½ cups (180g) all-purpose flour, sifted twice
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients:

  • 4 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) whole milk, at room temperature
  • ¼ cup (60g) unsalted butter
  • 1 tablespoon pure vanilla extract

Instructions

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a round or square cake pan with butter or non-stick spray. Line the bottom with parchment paper, then lightly flour the sides, tapping out any excess.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Sift the mixture twice for a finer, airier texture.

3. Whip the Eggs and Sugar

In a large mixing bowl, add the eggs and sugar. Beat with an electric mixer on high speed for 5–7 minutes, until pale, thick, and tripled in volume. The mixture should fall in thick ribbons when the beaters are lifted.

4. Warm the Milk and Butter

In a small saucepan, heat the milk and butter over medium-low heat until the butter is melted. Remove from heat and let cool slightly—it should be warm, not hot. Stir in the vanilla extract.

5. Fold in the Flour

Sift the flour mixture one more time over the egg mixture, in three parts. Gently fold it in with a rubber spatula after each addition. Take care not to deflate the batter.

6. Incorporate Milk Mixture

Slowly pour the warm milk-butter mixture down the side of the bowl, gently folding until fully combined. The batter should be smooth, airy, and glossy.

7. Bake the Cake

Pour the batter into the prepared pan, smoothing the top. Fill the pan about two-thirds full to allow space for rising. Bake on the center rack for 30–35 minutes, or until golden and a toothpick comes out clean. If the top browns too quickly, cover loosely with foil during the last 10 minutes.

8. Cool and Serve

Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a wire rack. Remove the parchment paper and flip the cake right side up to cool completely before decorating or serving.

Tips for Success

  • Room Temperature Ingredients: This ensures better blending and a fluffier batter.
  • Sift for Softness: Don’t skip the sifting—it’s key for a lump-free, tender cake.
  • Fold Gently: Stirring vigorously can knock out the air; always fold with care.
  • Don’t Over-Bake: Begin checking for doneness around 30 minutes to prevent drying out.

Serving Suggestions

  • Whipped Cream & Berries: Top with lightly sweetened whipped cream and your favorite fresh berries.
  • Buttercream Frosting: Try vanilla, lemon, or cocoa buttercream for a classic pairing.
  • Fruit Jam or Compote: Spread a layer between cake halves for fruity contrast.
  • Simple Finish: Dust with powdered sugar for an elegant, minimalist touch.

This Fluffy Vanilla Sponge Cake is a timeless go-to recipe—perfect for birthdays, celebrations, or afternoon tea. Once you master it, you’ll turn to it again and again.

 

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