Simple Vanilla Sponge Cake

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Simple Vanilla Sponge Cake

Moist, Fluffy, and Perfect for Any Occasion

This simple vanilla sponge cake is incredibly moist, tender, and packed with classic vanilla flavor. It has a beautiful crumb, stays fresh for days, and serves as the perfect base for everything from fruit toppings to chocolate drizzles—or simply enjoyed on its own with tea or coffee.

Whether you’re baking for a celebration or looking for an everyday treat, this foolproof recipe will become your go-to.

 Why You’ll Love This Cake:

  • Soft and fluffy texture
  • Rich vanilla flavor
  • Moist for days—no drying out
  • Easy to customize with nuts, chocolate, fruits, or flavor extracts

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 the Oven:
    Preheat your oven to 350°F (175°C). Position the rack in the lower middle of the oven to prevent over-browning.
  2. Prepare the Pan:
    Lightly grease a bundt pan (or loaf/cake pan) with butter or non-stick spray. Set aside.
  3. Mix Dry Ingredients:
    In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Mix Liquid Ingredients:
    In a separate bowl or large measuring cup, combine the buttermilk, oil, and vanilla extract.
  5. Cream Butter & Sugar:
    In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on low until smooth. Gradually add the sugar and beat until light and fluffy—about 4–5 minutes. Scrape down the bowl as needed.
  6. Add the Eggs:
    Add the eggs one at a time, mixing on low speed and ensuring each one is fully incorporated before adding the next.
  7. Alternate Dry & Wet:
    With the mixer on low, add ⅓ of the dry ingredients followed by ⅓ of the liquid mixture. Repeat this process in two more additions, mixing just until combined. Do not overmix.
  8. Bake the Cake:
    Pour the thick batter into your prepared pan. 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 the Cake:
    Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

 Optional Add-Ins:

Stir in ½–1 cup of any of the following just before baking:

  • Mini chocolate chips
  • Dried cranberries or raisins
  • Chopped nuts (almonds, walnuts)
  • Fruit purees or citrus zest for added flavor

 Tips for Success:

  • Use room temperature ingredients for better emulsion and texture.
  • Weigh your ingredients for the most accurate results.
  • Don’t overmix once the flour is added—this ensures a soft crumb.

This simple vanilla sponge cake is a classic that’s endlessly versatile. Top it with whipped cream and berries, serve with custard, or enjoy plain with a dusting of powdered sugar. It’s always a hit!

 

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