Simple Vanilla Sponge Cake

Simple Vanilla Sponge Cake

A classic, buttery sponge with a soft crumb and delightful vanilla flavor—perfect for any occasion!

This vanilla sponge cake is everything a home-baked cake should be: incredibly moist, perfectly sweet, and soft enough to melt in your mouth. It stays fresh for days and makes a great base for layering, frosting, or simply enjoying with tea.


Ingredients

Dry Ingredients:

  • 2 cups (454 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients:

  • 1 ⅛ cups (284 g) unsalted butter, softened
  • 1 ⅔ cups (397 g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (227 g) buttermilk, at room temperature
  • 3 oz (85 ml) vegetable oil
  • 2 tsp vanilla extract

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Position the rack in the lower-middle of the oven to avoid over-browning the top.
  2. Prepare Pan:
    Generously butter a bundt or 9-inch round cake pan. Set aside.
  3. Mix Dry Ingredients:
    In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Mix Wet Ingredients:
    In a separate bowl or measuring jug, stir together the buttermilk, vegetable oil, and vanilla extract. Set aside.
  5. Cream Butter and Sugar:
    In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on low speed until smooth. Gradually add the sugar and beat on medium-high speed for about 5 minutes, until light and fluffy. Scrape the sides of the bowl as needed.
  6. Add Eggs:
    Add the eggs one at a time, mixing well after each addition to ensure full incorporation.
  7. Combine Wet and Dry:
    Alternate adding the flour mixture and buttermilk mixture to the butter mixture in three additions—beginning and ending with the flour. Mix each time just until combined. Do not overmix.
  8. Bake:
    Pour the thick batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until the top is golden, slightly cracked, and a skewer inserted in the center comes out clean.
  9. Cool:
    Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Tips & Variations

  • Make It Your Own: Add chocolate chips, dried fruits, chopped nuts, or swirls of fruit puree to the batter before baking.
  • Frosting Ideas: Pair with vanilla glaze, chocolate ganache, or whipped cream and berries.
  • Storage: Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

 

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