Vanilla Sponge Cake
Light, airy, and irresistibly moist, this classic Vanilla Sponge Cake is a timeless dessert that’s perfect for any occasion. Made with simple pantry staples like all-purpose flour, granulated sugar, butter, and eggs, this recipe strikes the perfect balance between ease and elegance. The addition of pure vanilla extract lends a rich, aromatic depth, while the precise blending and folding techniques ensure a beautifully fluffy texture. Ready in just under an hour, this versatile cake serves as the perfect base for layering with frosting, topping with fresh fruit, or enjoying on its own with a dusting of powdered sugar. Whether you're baking for a party or indulging in a sweet treat at home, this foolproof vanilla sponge cake recipe is sure to become a go-to favorite. Perfect for keywords like “classic vanilla sponge cake,” “easy sponge cake recipe,” and “fluffy vanilla dessert.”
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 4 large Eggs
- 50 ml Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch (20 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.
Mix in the vanilla extract and milk until well combined.
Gradually fold in the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. Stop as soon as there are no streaks of flour visible.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, dust with powdered sugar, frost, or layer as desired before serving.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 25.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
