Here’s a classic vanilla sponge cake recipe that’s light, fluffy, and perfect for any occasion:
🍰 Classic Vanilla Sponge Cake
Ingredients (for 8-inch round cake)
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) milk
- 2 tablespoons (30 g) unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat & Prepare Pans
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan (or line with parchment paper).
- Beat Eggs and Sugar
- In a large bowl, beat eggs and sugar using an electric mixer for 5–7 minutes, until pale, thick, and fluffy.
- Sift Dry Ingredients
- Sift flour, baking powder, and salt together.
- Gently fold into the egg mixture in small portions, using a spatula. Avoid deflating the batter.
- Warm Milk & Butter
- In a small saucepan, heat milk and butter until butter melts. Let it cool slightly.
- Stir in vanilla extract.
- Combine Wet & Dry
- Slowly fold the milk-butter mixture into the batter until smooth.
- Bake
- Pour batter into prepared pan and smooth the top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for a Perfect Sponge Cake
- Make sure eggs are at room temperature for better volume.
- Fold gently to keep the batter airy.
- Do not open the oven door during the first 20 minutes to prevent collapse.
- Dust with powdered sugar or frost with whipped cream or buttercream once cooled.
If you want, I can also give you a step-by-step version with a quick whipped egg method that makes the sponge extra tall and airy — it’s my favorite trick for a fluffy vanilla cake.
Do you want me to do that?
