Name: Easy Vanilla Sponge Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 4 large eggs (room temperature); 1 cup granulated sugar; 2 teaspoons vanilla extract; ¼ cup whole milk (warm); ¼ cup unsalted butter (melted and slightly cooled)

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If you’re looking for a foolproof sweet treat with universal appeal, the Easy Vanilla Sponge Cake is a downright dream. Moist, fluffy, kissed with buttery vanilla, and simple to master even on your very first try, this cake is the go-to answer for birthdays, afternoon teas, or a humble after-dinner reward. It isn’t just its melt-in-your-mouth crumb or the lovely golden hue that will win you over—it’s the ease of making something so classic that tastes like it came straight from your favorite bakery.

Easy Vanilla Sponge Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple, everyday ingredients are what make the Easy Vanilla Sponge Cake shine—each one plays a pivotal role in building the cake’s delicate structure and signature flavor. Let’s explore why you’ll want to use every single one.

All-purpose flour: This provides the essential foundation for the cake, keeping each bite tender but with just enough structure to hold its shape.
Baking powder: Just the right amount ensures a lovely, even rise without any risk of the cake sinking in the middle.
Salt: A pinch brings out the vanilla’s sweetness and balances the flavors for perfect harmony.
Large eggs (room temperature): Crucial for fluffiness, eggs add volume and richness when beaten, making your sponge supremely airy.
Granulated sugar: Sweetens the deal and helps stabilize the egg mixture during that all-important whipping stage.
Vanilla extract: The heart and soul of the Easy Vanilla Sponge Cake, giving it that warm, familiar flavor everyone loves.
Whole milk (warm): Using warm milk helps the batter blend beautifully and keeps the crumb moist and soft.
Unsalted butter (melted and slightly cooled): Adds richness and a subtle buttery taste that makes the cake feel luxurious.

How to Make Easy Vanilla Sponge Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F, and while it heats, grease and line an 8-inch round cake pan with parchment paper. This small step ensures your cake releases perfectly and bakes evenly, setting you up for success right from the beginning.

Step 2: Sift Dry Ingredients

In a medium bowl, carefully sift together your flour, baking powder, and salt. Sifting helps prevent lumps, so your Easy Vanilla Sponge Cake batter will be light and cloudlike rather than dense and heavy.

Step 3: Whip the Eggs and Sugar

Place the eggs and sugar in a large mixing bowl and beat them on high speed for 7–8 minutes. Watch as the mixture grows pale, thick, and triples in volume—it’s almost magical! This step is the secret to creating that classic sponge texture that practically floats.

Step 4: Add the Vanilla

Splash in your vanilla extract and mix just until combined. That unmistakable fragrance lets you know something wonderful is on the way.

Step 5: Fold in Dry Ingredients

Sift your flour mixture over the whipped eggs in three batches, gently folding after each addition. Use a spatula with slow, deliberate strokes to keep all those precious bubbles in the batter, which results in a lighter cake.

Step 6: Incorporate Milk and Butter

Mix the warm milk with your melted butter, then slowly drizzle it over the batter, gently folding again just until incorporated. This little trick keeps the crumb moist and deeply flavorful without deflating your beautifully aerated mixture.

Step 7: Bake the Cake

Pour your finished batter into the prepared pan, smoothing the top. Pop it in the oven and bake for 25–30 minutes, or until the cake is a burnished golden brown and a toothpick comes out clean. Let the cake cool in its pan for 10 minutes before transferring to a wire rack to cool completely—it smells absolutely irresistible at this stage!

How to Serve Easy Vanilla Sponge Cake

Garnishes

A classic dusting of powdered sugar is effortless, but a dollop of lightly whipped cream, a scattering of fresh berries, or a drizzle of chocolate sauce can take your Easy Vanilla Sponge Cake to a whole new level of fabulous.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream, warm stewed fruit, or even a spoonful of tangy lemon curd. For something more indulgent, serve a wedge alongside your favorite hot beverage, like English breakfast tea or a creamy latte.

Creative Ways to Present

Slice the Easy Vanilla Sponge Cake and layer it with jam and whipped cream for a traditional Victoria sponge, cube it for a trifle, or cut out shapes with cookie cutters for fun mini desserts at parties. This cake is the ultimate blank canvas for your culinary creativity.

Make Ahead and Storage

Storing Leftovers

Simply wrap any leftover cake tightly with plastic wrap or seal in an airtight container. It stays beautifully fresh and soft for up to 3 days at room temperature—if it lasts that long!

Freezing

To freeze, wrap the Easy Vanilla Sponge Cake thoroughly in two layers of plastic and a layer of foil. Pop it in the freezer and enjoy perfect, ready-to-go slices for up to 2 months. Thaw at room temperature still wrapped so condensation doesn’t make the cake soggy.

Reheating

While sponge cake is typically best served at room temperature, you can revive a slice by gently warming it in the microwave for just 10–15 seconds. This gives it that soft, freshly-baked feel all over again.

FAQs

Can I use self-raising flour instead of all-purpose flour?

You can, but you’ll want to omit the added baking powder and salt since self-raising flour already includes both ingredients. Keep in mind, the rise may be slightly different but still delicious.

Why do my eggs need to be at room temperature?

Room temperature eggs whip up more easily and incorporate more air than cold ones, giving the Easy Vanilla Sponge Cake its irresistible fluffiness and structure.

How do I prevent my cake from sinking in the middle?

Be gentle when folding in the flour and don’t overmix—the air you whipped into the eggs is precious! Also, make sure your oven is fully preheated before baking.

Can I double this recipe for a larger cake?

Absolutely! Just use two pans and watch the baking time, as larger cakes can take a little longer. It’s a great way to feed a crowd without much extra effort.

What’s the secret to getting the golden color on top?

A combination of proper sugar caramelization and an even oven temperature ensures that perfect golden crust. Avoid opening the oven door too early, so the cake can rise and color evenly.

Final Thoughts

There’s something special about pulling a light, fragrant Easy Vanilla Sponge Cake from the oven—one taste and you’ll want to bake it for every celebration (or just because). Give it a try; you’ll be hooked on its simplicity, versatility, and pure, joyful flavor!

Easy Vanilla Sponge Cake Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Easy Vanilla Sponge Cake recipe yields a light, fluffy, and aromatic cake that is perfect for any occasion. With simple ingredients and straightforward steps, you can enjoy a classic dessert that never goes out of style.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Wet Ingredients:

4 large eggs (room temperature)
1 cup granulated sugar
2 teaspoons vanilla extract
¼ cup whole milk (warm)
¼ cup unsalted butter (melted and slightly cooled)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease and line an 8-inch round cake pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar until thick, pale, and tripled in volume.
Combine Wet and Dry Ingredients: Add vanilla extract, sifted dry ingredients, warm milk, and melted butter, folding gently until just incorporated.
Bake: Pour the batter into the pan, bake for 25–30 minutes until golden and a toothpick comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.