If you’re searching for a foolproof, classic dessert that never disappoints, you have to try this Easy Vanilla Sponge Cake. It’s the sort of recipe that’s simple enough for baking beginners, yet yields results elegant enough to impress any guest. Light as air with a delicately sweet vanilla aroma, this cake is as versatile as it is irresistible. Whether you dress it up with whipped cream and fresh berries or enjoy it as a comforting slice alongside your afternoon tea, this Easy Vanilla Sponge Cake is destined to become a cherished staple in your baking repertoire.
Ingredients You’ll Need
You’ll be amazed at how a handful of familiar pantry staples can come together to create such a delightful treat. Each ingredient in this Easy Vanilla Sponge Cake has a special role, from guaranteeing a feather-light crumb to infusing the batter with that signature warmth only good vanilla can bring.
- All-purpose flour: Gives the cake its structure without making it heavy or dense, so you get that classic airy sponge.
- Baking powder: Provides gentle lift, translating into a beautiful, even rise in the oven.
- Salt: Just a pinch enhances the vanilla flavor and balances the sweetness perfectly.
- Large eggs: The secret behind that gorgeous volume and the cake’s famously light texture—make sure they’re at room temperature!
- Granulated sugar: Sweetens the cake while helping to incorporate air for a fluffy crumb.
- Whole milk: Adds moisture, ensuring your sponge stays tender from the first bite to the last.
- Unsalted butter: Melts smoothly into the batter for richness and a golden hue—opt for the best quality you can.
- Pure vanilla extract: The star flavor, infusing every slice with sweet, warming depth.
How to Make Easy Vanilla Sponge Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and take a moment to grease and line an 8-inch round or square cake pan with parchment paper. This little bit of prep guarantees your Easy Vanilla Sponge Cake will lift out flawlessly, so don’t skip it!
Step 2: Warm the Milk and Butter
In a small saucepan or microwave-safe bowl, gently combine the milk and butter, warming them until the butter just melts. This ensures that the fats blend smoothly into the batter, giving every bite that melt-in-your-mouth richness. Set this aside to cool slightly before you add it to your eggs later.
Step 3: Whip Those Eggs
Crack the eggs into a large mixing bowl and beat them on high speed with an electric mixer until they’re pale, thick, and nearly doubled in volume—this should take about 5 minutes. You want to reach the point where the mixture falls in thick ribbons when you lift your beaters. This extra effort gives your Easy Vanilla Sponge Cake its signature fluffiness.
Step 4: Add Sugar Gradually
Keep the mixer running and gradually sprinkle in the granulated sugar. This slow addition helps stabilize the eggs and intensifies that lovely ribbon stage, ensuring your sponge is as airy as can be.
Step 5: Sift and Fold the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Sift this mixture into the beaten eggs in batches, gently folding each addition with a spatula. Be patient and keep your folding light—overzealous stirring can deflate your batter, and you want to preserve every bit of that precious air.
Step 6: Add the Milk-Butter-Vanilla Blend
Stir the vanilla extract into your lukewarm milk and butter mixture, then gently fold it into the batter just until combined. The warmth of the liquid helps meld everything together for a smooth, even crumb in your finished Easy Vanilla Sponge Cake.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely—this step helps lock in moisture and keeps the crumb beautifully light.
How to Serve Easy Vanilla Sponge Cake
Garnishes
This cake is like a blank canvas, just waiting for your favorite toppings. Think billowy whipped cream, jewel-bright berries, a dusting of powdered sugar, or delicate chocolate curls. A light glaze or a drizzle of caramel instantly dresses up each slice for special occasions.
Side Dishes
Pair your Easy Vanilla Sponge Cake with a scoop of creamy vanilla ice cream or a dollop of tangy Greek yogurt for extra richness. Fresh fruit—like strawberries, peaches, or raspberries—adds a pop of freshness, while a cup of tea or coffee complements its delicate flavors beautifully.
Creative Ways to Present
Don’t be afraid to get playful! Turn your sponge cake into a stunning layer cake with fruit preserves and whipped cream, cube it for a summery trifle, or use cookie cutters to make charming mini cakes for parties. The possibilities with Easy Vanilla Sponge Cake are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
To keep your cake as soft as the day you baked it, wrap any leftovers tightly in plastic wrap or foil and store at room temperature for up to two days. If your kitchen is especially warm, pop it in the fridge—but bring it back to room temp before serving for the best texture.
Freezing
This Easy Vanilla Sponge Cake freezes beautifully. Wrap individual slices or the whole (cooled) cake in a double layer of plastic wrap, then a layer of foil, and freeze for up to two months. Thaw overnight in the fridge or at room temperature when you’re ready for a sweet treat.
Reheating
If your cake feels a touch dry after storage, pop a slice in the microwave for 10 seconds, or warm it in a low oven for a few minutes until just heated through. Add your favorite toppings and savor it all over again!
FAQs
Can I make Easy Vanilla Sponge Cake without an electric mixer?
It’s possible, but you’ll need a good whisk and some serious arm power! An electric mixer makes it much easier to achieve the ribbon stage needed for that signature light texture.
Why do my sponge cakes sometimes turn out flat?
This usually happens when the eggs aren’t beaten enough or if the batter is over-mixed during the folding stage. Give your eggs plenty of volume and fold in the dry ingredients as gently as possible—your fluffy Easy Vanilla Sponge Cake will thank you.
Is it okay to use low-fat milk or margarine?
Whole milk and real butter really deliver the best flavor and texture, but if you need to substitute, use what you have on hand, knowing the cake may be slightly less rich or moist.
Can I add other flavors to this cake?
Absolutely! A dash of almond extract, citrus zest, or even a swirl of chocolate can add a whole new twist to your Easy Vanilla Sponge Cake foundation.
How do I know when the cake is done baking?
Look for a golden top and check by inserting a toothpick into the center; if it comes out clean or with just a few crumbs clinging, your cake is perfectly baked.
Final Thoughts
There’s something truly special about baking up a classic treat like Easy Vanilla Sponge Cake—it’s the kind of recipe you’ll turn to again and again, thanks to its ease and irresistible results. So gather your ingredients, put on your favorite playlist, and whip up a little sweetness today—you’ll be amazed by how quickly this cake becomes a new favorite at your table.
PrintEasy Vanilla Sponge Cake Recipe
This Easy Vanilla Sponge Cake recipe yields a light, fluffy, and delicious cake that is perfect on its own or as a base for various desserts. With a hint of vanilla and a soft texture, this cake is a crowd-pleaser for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round or square cake pan with parchment paper.
- Prepare wet ingredients: Warm milk and butter until butter is melted. Set aside to cool slightly.
- Beat eggs and sugar: In a mixing bowl, beat eggs until pale and thick. Gradually add sugar until the mixture reaches ribbon stage.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Sift into the egg mixture, folding gently after each addition.
- Combine: Add vanilla to the milk-butter mixture and fold into the batter. Pour into the pan and bake for 25–30 minutes.
- Cool and serve: Let the cake cool in the pan before transferring to a wire rack to cool completely.
Notes
- This sponge cake is versatile and can be used in various desserts.
- For best results, use room-temperature eggs and beat them until they reach ribbon stage.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg