This is one of those cakes that never disappoints. It’s simple, not overly sweet, and stays soft for days. Perfect with tea, coffee, or even on its own when you just want something comforting.
🧾 Ingredients
- 2 cups (454g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ⅛ cups (284g) unsalted butter (softened)
- 1 ⅔ cups (397g) granulated sugar
- 3 large eggs (room temperature)
- 1 cup (227g) buttermilk (room temperature)
- 3 oz (85ml) vegetable oil
- 2 tsp vanilla extract
👩🍳 Step-by-Step Instructions
Step 1: Prepare Your Oven & Pan
Start by preheating your oven to 175°C (350°F).
Grease your cake pan and line the bottom with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, combine flour, baking powder, baking soda, and salt.
Give it a quick whisk and set it aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together.
Take your time here — mix until it becomes light, fluffy, and slightly pale.
This step really helps create that soft texture.
Step 4: Add the Eggs
Add eggs one at a time.
Mix well after each addition so everything blends nicely.
Step 5: Add Oil and Vanilla
Pour in the vegetable oil and vanilla extract.
Mix until smooth. The batter will look creamy and slightly glossy.
Step 6: Combine Everything
Now add the dry ingredients and buttermilk in parts:
- Add some flour → mix
- Add some buttermilk → mix
Repeat until everything is just combined.
👉 Don’t overmix — stop as soon as the batter looks smooth.
Step 7: Bake
Pour the batter into your prepared pan and smooth the top.
Bake for 35–45 minutes.
Check with a toothpick — if it comes out clean, the cake is ready.
Step 8: Cool Down
Let the cake rest in the pan for about 10–15 minutes.
Then transfer it to a rack and let it cool completely before slicing.
💡 Helpful Tips
- Make sure all ingredients are at room temperature
- Don’t rush the butter and sugar mixing step
- Overmixing after adding flour can make the cake dense
- If the top browns too quickly, cover loosely with foil
🍽️ How to Serve
- Dust a little powdered sugar on top
- Serve with tea or coffee ☕
- Add fruits or whipped cream if you want something extra
❓ FAQ
Why is this cake so soft?
The combination of butter, oil, and buttermilk keeps it moist and tender.
Can I use regular milk instead of buttermilk?
Yes, just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
How long will it stay fresh?
Up to 3–4 days at room temperature in an airtight container.
Can I freeze it?
Yes, wrap it well and freeze for up to 2 months.
Can I use this as a base for layered cakes?
Absolutely. It works really well with frosting and fillings.
⭐ Final Words
This sponge cake is simple, reliable, and honestly one of those recipes you’ll keep coming back to. No complicated steps — just a really good, soft cake that tastes like home.
