Classic Vanilla Sponge Cake Recipe (Light, Fluffy & Versatile)

When you crave a cake that’s light as air yet rich with buttery vanilla flavor, nothing beats a classic vanilla sponge cake. After baking hundreds of cakes as a chef, I always return to this simple masterpiece. With just the right balance of softness and flavor, it’s a recipe you’ll memorize and make again and again — no fancy equipment or complicated techniques required.

Why This Vanilla Sponge Cake Will Become Your Go-To

This sponge cake offers a perfect base for endless possibilities. Dress it up with whipped cream and berries, layer it with frostings, or enjoy it plain with a dusting of powdered sugar.

• Feather Light Texture: Perfect balance of butter, buttermilk, and eggs.

• Rich Vanilla Flavor: Real butter and vanilla extract create a deep, authentic taste.

• Simple Ingredients: Pantry staples only, no fancy tools required.

• Versatile Base: Ideal for birthdays, trifles, or solo with tea or coffee.

• Consistently Reliable: Foolproof when you follow the easy steps carefully.

Ingredients

Cake

• 16 oz (2 cups) all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 10 oz (1 1/8 cups) unsalted butter, softened

• 14 oz (1 ⅔ cups) granulated sugar

• 3 large eggs, room temperature

• 8 oz (1 cup) buttermilk, room temperature

• 3 oz (¼ cup) vegetable oil

• 2 tsp vanilla extract

Tip: Softened butter, eggs, and buttermilk are crucial for a light, airy sponge. Cold ingredients create dense results.

Step-by-Step Guide

1. Prep Oven and Pan

• Preheat oven to 350°F (175°C).

• Grease and flour a 9-inch pan or line with parchment paper.

2. Mix Dry Ingredients

• Whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

• Beat softened butter and sugar with a hand mixer until pale and fluffy (3-5 minutes).

4. Add Eggs, Oil, and Vanilla

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

• Mix in vegetable oil and vanilla extract.

5. Alternate Dry Ingredients and Buttermilk

• Gradually add dry ingredients in three additions, alternating with buttermilk in two additions.

• Start and end with dry ingredients; mix gently to keep sponge light.

6. Bake

• Pour batter into pan and smooth top.

• Bake 30-35 minutes until a toothpick comes out clean or with a few moist crumbs.

7. Cool and Serve

• Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Delicious Variations

• Lemon Vanilla: Add 2 tsp lemon zest and replace ¼ cup buttermilk with lemon juice. Top with lemon glaze.

• Chocolate Swirl: Divide batter, add 2 tbsp cocoa to half, and swirl before baking.

• Almond Touch: Replace 1 tsp vanilla with almond extract; top with slivered almonds.

• Berry Surprise: Fold in 1 cup blueberries or chopped strawberries.

• Coconut Vanilla: Mix ½ cup shredded coconut into batter; top with coconut glaze or whipped cream.

Serving Suggestions

• Classic: Dust with powdered sugar, serve with coffee or tea.

• Layered Cake: Slice horizontally, fill with whipped cream, jam, or buttercream.

• Mini Cubes: Cut into bite-sized squares, dip in chocolate for parties.

• Fruit & Cream: Top with whipped cream and berries.

• Frosted Celebration: Vanilla buttercream with sprinkles for birthdays or weddings.

Pro Baking Tips

• Measure by Weight: Ensures accuracy for flour and sugar.

• Room Temperature Ingredients: For even mixing.

• Don’t Overmix: Avoid dense crumb.

• Use Fresh Leaveners: Baking soda and powder must be fresh.

• Cool Gradually: Prevents collapsing by cooling 10 minutes in pan, then on wire rack.

Storage & Freezing

• Room Temperature: Unfrosted in airtight container, up to 3 days.

• Refrigeration: Frosted or filled cakes, covered. Bring to room temp before serving.

• Freezing: Wrap cooled cake in plastic and foil, up to 2 months. Thaw overnight in fridge or a few hours at room temp.

Troubleshooting

Ingredient Roles

• Butter: Flavor, structure, and air in batter

• Vegetable oil: Keeps crumb moist

• Buttermilk: Tenderizes flour, reacts with baking soda for rise

• Eggs: Richness and binding

• Sugar: Sweetness and aeration

• Flour: Structure

• Vanilla: Flavor depth

• Baking powder & soda: Leavening

FAQ

Can I use regular milk instead of buttermilk?
Yes, add 1 tbsp lemon juice or vinegar to 1 cup milk, let sit 5-10 min. Buttermilk gives best texture.

Can I make cupcakes?
Yes, fill liners 2/3 full, bake 18-20 min at 350°F (175°C).

Can I freeze this cake?
Yes, wrap cooled cake in plastic and foil, freeze up to 2 months.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum.

What frosting pairs best?
Vanilla buttercream, whipped cream, lemon glaze, chocolate ganache all work well.

Why is my sponge cake dense?
Overmixing or cold ingredients; always mix gently and use room temp ingredients.

Can I bake in a bundt or loaf pan?
Yes, baking times vary; loaf may need up to 45 minutes.

Can I make a chocolate version?
Replace ¼ cup flour with unsweetened cocoa powder; adjust sugar slightly.