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
- 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. - Prepare Pan:
Generously butter a bundt or 9-inch round cake pan. Set aside. - Mix Dry Ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Mix Wet Ingredients:
In a separate bowl or measuring jug, stir together the buttermilk, vegetable oil, and vanilla extract. Set aside. - 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. - Add Eggs:
Add the eggs one at a time, mixing well after each addition to ensure full incorporation. - 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. - 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. - 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.