Simple Vanilla Sponge Cake

  • September 5, 2026
Breakfast

This is a light, soft and buttery vanilla sponge cake with a golden crust. The photo shows only part of the ingredient list, so I’ve completed the recipe with the additional ingredients needed to make the cake properly.

Ingredients

Dry Ingredients

  • 16 ounces (454 g / 2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 10 ounces (284 g / 1 1/8 cups) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease a 9-inch round cake pan with butter and lightly dust it with flour. You can also line the bottom with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt

Mix well and set aside.

Step 3: Cream the Butter and Sugar

Place the softened butter and sugar in a large mixing bowl.

Using an electric mixer, beat them for about 3–5 minutes until the mixture becomes pale, light and fluffy.

This step helps give the sponge cake a soft texture.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed.

Add the vanilla extract and mix until combined.

Step 5: Combine the Milk and Flour

Add the flour mixture to the butter mixture in 3 additions, alternating with the milk.

For example:

  1. Add 1/3 of the flour mixture.
  2. Mix gently.
  3. Add 1/2 of the milk.
  4. Mix gently.
  5. Add another 1/3 of the flour.
  6. Add the remaining milk.
  7. Finish with the remaining flour.

Mix only until the ingredients are combined. Do not overmix, or the cake can become dense.

Step 6: Transfer to the Pan

Pour the batter into the prepared cake pan.

Smooth the top gently with a spatula and lightly tap the pan on the counter once or twice to remove large air bubbles.

Step 7: Bake

Place the pan in the preheated oven.

Bake for approximately 35–45 minutes, or until:

  • The top is golden brown.
  • A toothpick inserted into the center comes out clean.
  • The cake springs back lightly when touched.

Step 8: Cool the Cake

Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.

Run a knife around the edges and carefully remove the cake from the pan.

Place it on a wire rack and allow it to cool completely.

Step 9: Serve

Once completely cool, slice the cake and serve.

You can enjoy it plain, with powdered sugar, fresh fruit, whipped cream, or your favorite frosting.

Tips for a Perfect Vanilla Sponge Cake

  • Use room-temperature eggs, milk and butter for a smoother batter.
  • Don’t overmix after adding the flour.
  • Make sure your baking powder and baking soda are fresh.
  • Avoid opening the oven during the first 25–30 minutes of baking.
  • Let the cake cool completely before slicing.
  • For an extra vanilla flavor, add a little more vanilla extract.

Frequently Asked Questions (FAQ)

1. Can I use salted butter?

Yes. If using salted butter, reduce or omit the 1/2 teaspoon salt from the recipe.

2. Why did my cake become dense?

The most common reasons are overmixing the batter, using expired leavening agents, or incorrectly measuring the flour.

3. Can I use oil instead of butter?

Yes, but the flavor and texture will be slightly different. Butter gives this cake its rich, classic flavor.

4. Can I make this cake without vanilla extract?

Yes. The cake will still work, but vanilla extract gives it a much better vanilla aroma and flavor.

5. How do I know when the cake is fully baked?

Insert a toothpick into the center. If it comes out clean or with only a few moist crumbs, the cake is ready.

6. Can I make this cake in a different-sized pan?

Yes, but the baking time will change. A smaller/deeper pan generally needs longer baking, while a larger/shallow pan usually bakes faster.

7. How should I store the cake?

Keep it in an airtight container at room temperature for about 2–3 days. For longer storage, refrigerate it well covered.

8. Can I freeze vanilla sponge cake?

Yes. Wrap the completely cooled cake tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for around 2–3 months.

9. Can I decorate this cake?

Absolutely. You can cut it in half and fill it with whipped cream and strawberries, vanilla buttercream, chocolate frosting, jam, or fresh fruit.

10. Why is my cake cracked on top?

A cracked top usually means the oven temperature was too high, or the cake was placed too high in the oven. Use the recommended 175°C / 350°F temperature and bake on the middle rack.

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