Light, fluffy, and almost impossibly easy to whip up, this Easy Vanilla Sponge Cake is about to become your new favorite baking project. With just a few simple pantry staples, you’ll conjure up a cake that’s classic, endlessly versatile, and always crowd-pleasing. Whether you’re a new baker or a seasoned pro, the delicate crumb and golden hue of this Easy Vanilla Sponge Cake will have everyone asking for your secret recipe (which you’ll be tempted, but not obligated, to share!).
Ingredients You’ll Need
When it comes to the Easy Vanilla Sponge Cake, every ingredient matters and shines in its own way. Despite the short list, these core components unite to create a cake that’s soft, aromatic, and delightfully airy. Here’s why each one is key to the magic.
- All-purpose flour: Forms the structure and body of the cake, ensuring each slice holds together with just the right tenderness.
- Baking powder: Acts as the leavening hero, helping your sponge rise tall and light.
- Salt: Balances sweetness and highlights the vanilla’s delicate notes—you only need a pinch, but don’t skip it!
- Large eggs (room temperature): The backbone of classic sponge cakes; they create height and a pillowy texture through their volume.
- Granulated sugar: Sweetens the batter and whisked with eggs, brings the luscious, pale color that sponge cakes are loved for.
- Vanilla extract: Infuses a warm, familiar aroma and that nostalgic vanilla flavor that makes this sponge cake so inviting.
- Whole milk (warm): Adds subtle richness and helps the batter come together smoothly, lending moisture to every bite.
- Unsalted butter (melted and slightly cooled): Rounds out the cake’s flavor and gives it a beautiful, tender crumb—it’s the finishing touch that makes the texture dreamy.
How to Make Easy Vanilla Sponge Cake
Step 1: Prep the Pan and Oven
First things first—preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This simple prep ensures a beautifully even bake and a cake that pops right out when it’s done, no sticking or frustration in sight.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This short moment of mixing makes sure your leavening is distributed evenly throughout, giving the Easy Vanilla Sponge Cake its sought-after lightness.
Step 3: Beat Eggs and Sugar Until Fluffy
In a large bowl, combine the eggs and sugar, then beat with a hand or stand mixer on high speed for 6–8 minutes. The mixture will grow pale, thick, and nearly triple in volume—this is where all that lift comes from! Blend in the vanilla extract for that comforting, familiar scent.
Step 4: Fold in Dry Ingredients
Sift the dry mixture into your egg mixture in two gentle batches, folding slowly with a spatula each time. The careful folding keeps the batter airy; overmixing can deflate it and rob your cake of its signature sponginess.
Step 5: Incorporate Milk and Butter
In a small bowl, mix your warm milk and melted butter. Scoop out about 1 cup of the batter and stir it into this milk-butter combo to lighten things up—this step makes it easier to fold everything together without losing volume. Return this mixture to the rest of the batter and fold just until a smooth, unified batter forms.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Pop it into the oven and bake for 25–30 minutes, until golden and a toothpick inserted in the center emerges clean. Allow your Easy Vanilla Sponge Cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to finish cooling completely.
How to Serve Easy Vanilla Sponge Cake
Garnishes
Dress up your Easy Vanilla Sponge Cake with a dusting of powdered sugar, a cloud of whipped cream, or a scattering of seasonal berries. A little citrus zest or chocolate shavings are also wonderful finishing touches that turn a simple cake into a showstopper.
Side Dishes
Pair slices with a scoop of vanilla ice cream, a drizzle of fresh fruit coulis, or a bowl of macerated strawberries for a light dessert. If you love a little crunch, toasted nuts or thin almond cookies on the side complement the cake’s softness perfectly.
Creative Ways to Present
Easy Vanilla Sponge Cake is a chameleon for celebrations! Layer it with pastry cream and fresh fruit to make a homemade trifle, carve it into petite cubes for cake pops, or slice it in half and fill with jam and buttercream for an elegant tea-time centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover slices (they disappear fast!), keep them covered at room temperature for up to two days. The cake stays moist and soft—just remember to use an airtight container to fend off dryness.
Freezing
Good news: Easy Vanilla Sponge Cake freezes wonderfully! Wrap individual slices or the whole (completely cooled) cake tightly in plastic, then aluminum foil. Freeze for up to two months. Thaw overnight in the fridge for best flavor and texture.
Reheating
To freshen up your Easy Vanilla Sponge Cake, zap slices briefly in the microwave (10–15 seconds at medium power) or warm for a few minutes in a low oven, wrapped lightly in foil. It comes back to life, as soft and delicious as the day you baked it.
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Using cake flour will make the sponge even lighter and more delicate. It’s a great swap if you want that classic, ultra-soft bakery texture—just substitute the same amount by weight.
Is it possible to make this cake without a mixer?
Yes, but you’ll need some elbow grease! You can whisk the eggs and sugar by hand, though it’ll take more time and effort to achieve the same thick, airy mixture. A mixer definitely makes it easier and more foolproof.
How do I ensure my sponge cake doesn’t deflate?
Handle the batter gently, especially when folding in dry ingredients and milk-butter mixture. Resist the urge to overmix, and use a light touch—a spatula is your friend here! Also, bake immediately once the batter is mixed so all that lovely air remains.
Can Easy Vanilla Sponge Cake be made ahead for parties?
Definitely! In fact, it’s ideal for planning ahead. Bake the cake a day in advance, keep it covered at room temperature, and assemble or frost just before your gathering. It stays fresh and delicious, ready for the spotlight.
What’s the best frosting or filling for this cake?
This cake is a fabulous blank slate for all kinds of toppings—from classic whipped cream and strawberries to chocolate ganache, cream cheese frosting, lemon curd, or even a simple homemade jam. Choose what fits your craving or occasion!
Final Thoughts
If you’re seeking a recipe that’s a breeze to make but never fails to impress, give this Easy Vanilla Sponge Cake a whirl. Every bite is a reminder that sometimes the simplest things truly are the best—happy baking, and be ready to share your secret with every friend who asks!
Print
Easy Vanilla Sponge Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightfully light and fluffy Easy Vanilla Sponge Cake, a classic dessert perfect for any occasion. This simple recipe yields a moist and tender cake with a delicate crumb, ideal for layering with your favorite fillings or enjoying on its own.
Ingredients
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)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Beat Eggs and Sugar: In a large bowl, beat eggs and sugar until thick and pale.
- Add Vanilla and Combine: Mix in vanilla extract.
- Fold in Dry Ingredients: Gently fold in the dry ingredients in two batches.
- Combine Milk and Butter: Mix warm milk and melted butter, then fold into the batter.
- Bake: Pour batter into the pan and bake for 25–30 minutes until done.
- Cool and Serve: Let cool in the pan before transferring to a wire rack.
Notes
- This sponge cake is ideal for layering with various fillings like whipped cream, fruit, or frosting.
- For a lighter texture, consider using cake flour instead of all-purpose.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
