A good sponge cake is a must-have recipe on hand for every baker. It's often the base for many variations from vanilla to chocolate and everything in between. This recipe is simple and easy with 10 minutes to prep and 30 minutes to bake.
Table of Content
This has got to be one of the first cakes I learned with mom as a kid. I make it so often because it is so simple and the taste is amazing. My kids love it.
Why make this sponge cake?
- The batter is a classic batter made with butter, white sugar, and flour using the creaming method. A surprisingly simple and easy recipe to make from scratch from start to finish.
- To keep it classic, I've paired this is my vanilla buttercream frosting. Having said that, there are so many other choices for the frosting you can use for this cake, such as:
- Timeline and process for this cake.
- Prep and bake the cake - (40 mins)
- Prepare frosting and simple syrup (10 minutes)
- Crumb coat cake (15 mins)
- Frost the cake (20 mins)
- Final smoothing (10 mins)
Ingredients and substitues
- All-purpose flour - Yes, regular all-purpose flour works great. No need to look for anything else. And if you have only self-raising flour on hand use it but reduce the baking powder by half.
- Unsalted butter - I always use unsalted so I can control the amount of salt. And yet, if salted butter is all you have, use it and omit salt in the recipe.
- Sugar - I'm using white sugar so I can have a white cake. It's always best to use fine-grain white sugar, so it dissolves easily in the butter.
- Vanilla - A good quality vanilla will make a huge difference in anything you make. You can use vanilla extract, bean paste or sugar.
Step by step instructions
Cake
- Preheat the oven to 325°F/165°C/Gas Mark 3
- Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pan with parchment paper.
Pro tip - You can also make 4 x 6-inch round cakes for a tall cake.
- Dry ingredients -Vanilla cake - Sift flour with baking powder and salt. Set asideChocolate cake - sift flour with baking powder, baking soda, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment cream butter and sugar until light and fluffy
Pro tip - we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well. - Next, add eggs one at a time. Followed by the vanilla extract.
Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well. - Then, add flour mixture and milk alternating in three batches.
Pro tip - since whipping cream is thick the batter looks a bit stiffer than regular vanilla cake but the cream will melt in the oven so don't add any more milk - Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the prepared baking pans.
Pro tip - use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
- Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.
Pro tip - I like to use cake strips to ensure my layer cakes bake flat. - Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.
Pro tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
Vanilla buttercream
- In a stand mixer with a paddle the attachment cream butter with salt for a minute. Then gradually add the powdered sugar and vanilla extact
- Once all the powdered sugar is in - gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes)
Pro tip - if you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.
Assemble
- Prepare simple syrup - cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.
Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents. - Filling - Top with a big dollop of the buttercream – spread evenly with a straight-edged spatula.
- Top the second cake layer on top followed by more frosting until you have used up all the layers
Pro tip - it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake. - Place the cake in the fridge for 15 minutes so the layers hold together.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Frosting - Next, spread remaining frosting on top and around the cake.
Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. - Final touches - You can place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.
Ways to serve sponge cake
I like to add a few tablespoons. of simple syrup or fruit juice on my sponge cake to give it a bit more moisture.
Strawberry cream cake – filled with strawberry jam and decorated with whipped cream and strawberries.
Victoria sponge – Jam filling and decorated with vanilla buttercream.
Vanilla custard cake – Custard filling and decorated with vanilla buttercream
Lemon sponge cake – lemon curd filling and decorated with lemon flavor buttercream
Orange sponge cake - Orange curd filling with Orange Swiss meringue buttercream
Chocolate Mousse Cake – Chocolate mousse filling and decorated with chocolate buttercream
Chocolate Ganache –filled and decorated with Chocolate Ganache.
I hope you enjoy this recipe
More vanilla cakes
- One Vanilla Cake Recipe Many Different Flavors
- One Bowl Vanilla Cake
- Mom's Vanilla Cake Recipe
- Vanilla Birthday Cake
- Microwave Vanilla Mug Cake
- See all vanilla cakes or see all layer cakes
Frequently asked questions
How long will this vanilla cake keep?
If properly stored, this cafe latte cake will last for 2 to 3 days at room temperature. It can be kept in the fridge for up to 5 or 6 days.
Can I make this an eggless vanilla cake?
No, this recipe works best with eggs but you can use my Eggless Vanilla Cake or Eggless Chocolate Cake to make a birthday cake.
What other pans can I use this moist Vanilla Cake recipe for?
If you don't want to make a layer cake like this,
You can make this into a sheet cake - a 'Vanilla Sheet Cake'.
You can also pour the batter into a well-greased and dusted bundt pan for a 'Vanilla Bundt Cake'.
This recipe can also be baked into 24 beautiful cupcakes
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Printable Recipe
Sponge Cake - Vanilla and Chocolate
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F/165°C/Gas Mark 3
Difficulty: Easy
Calories: 331kcal
Adjust Servings Here: 8 servings
Description
A good sponge cake is a must-have recipe on hand for every baker. It's often the base for many variations from vanilla to chocolate and everything in between. This recipe is simple and easy with 10 minutes to prep and 30 minutes to bake.
Ingredients
Vanilla sponge Cake
- 2 cups (250 g) All purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup (226 g) Butter unsalted, room temperature
- 1 cup (200 g) Sugar
- 4 large Eggs large
- 2 teaspoon Vanilla extract
- ½ cup (120 ml) Milk
Chocolate sponge cake
- 1¾ cups (220 g) All-purpose flour
- â…“ cup (30 g) Cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup Sugar
- 3 large Eggs
- 2 teaspoon Vanilla extract
- ½ cup (120 ml) Milk
Vanilla buttercream
- 1 cup (227 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered sugar
- ½ teaspoon Salt
- ½ cup (120 ml) Whipping cream 38%
Simple syrup
- ½ cup Syrup
- 1 cup (240 ml) Water
- 1 teaspoon Lemon juice
Instructions
Cake
- Preheat the oven to 325°F/165°C/Gas Mark 3
- Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pan with parchment paper. Pro tip - You can also make 4 x 6-inch round cakes for a tall cake.
- Dry ingredients - Vanilla cake - Sift flour with baking powder and salt. Set aside Chocolate cake - sift flour with baking powder, baking soda, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer hand mixerwith the paddle attachment cream butter and sugar until light and fluffy Pro tip - we want to add some volume in the batter and the sugar completely dissolved so make sure to cream well.
- Next, add eggs one at a time. Followed by the vanilla extract.Pro tip- ensure the eggs are at room temperature or the batter will curdle. If that happens just add a tablespoon or two of flour and combine well.
- Then, add flour mixture and milk alternating in three batches.Pro tip - since whipping cream is thick the batter looks a bit stiffer than regular vanilla cake but the cream will melt in the oven so don't add any more milk
- Scrape the sides of the bowl, ensure you have a smooth batter. Then, divide the batter between the prepared baking pans.Pro tip - use an offset spatula to spread the batter evenly in the pan so it bakes evenly.
- Bake for about 25 to 30 minutes until a skewer inserted in the center comes out clean.Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
- Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Always cool cakes completely before you decorate or store them away.Pro tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.
Vanilla buttercream
- In a stand mixer with a paddle the attachment cream butter with salt for a minute. Then gradually add the powdered sugar and vanilla extract
- Once all the powdered sugar is in - gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes)Pro tip - if you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.
Assemble
- Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers. Cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup
- Place a cake layer on the cake board or cake stand.pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
- Filling - Top with a big dollop of the buttercream – spread evenly with a straight-edged spatula.Â
- Top the second cake layer on top followed by more frosting until you have used up all the layersPro tip - it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
- Place the cake in the fridge for 15 minutes so the layers hold together. Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Frosting - Next, spread remaining frosting on top and around the cake. Pro tip  - A straight-edge spatula for the top, an off-set spatula,  and a bench scraper for the sides work better.
- Final touches - You can place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.
Recipe Notes
Other sponge variationsÂ
- Lemon sponge cake
- replace 2 tablespoon milk with lemon juice.
- Add ¼ teaspoon lemon extract along with the vanilla extract.
- Adding 2 drops of lemon yellow food color is optional
- Orange sponge cakeÂ
- replace the milk with orange juiceÂ
- Add ¼ teaspoon orange extract along with the vanilla extract
- Adding 2 drops of orange food color is optionalÂ
- Strawberry sponge cake
- replace the milk with reduced strawberry puree (pulsed in the food processor)
- Add ¼ teaspoon strawberry extract with the vanilla extract
- Adding 2 drops of pink food color is optionalÂ
Additional notes
- Fondant cake - This cake can be covered with fondant. It is a butter-based cake and works beautifully in tiered wedding cakes.
- Lighter cake - You can whip the eggs separately to make the cake light and fluffy just as I have done in my recipe for fluffy vanilla cake.
- Celebration cake - this is a simple recipe but can be frosted to make a celebration cake as I did with my Vanilla Birthday Cake
- Freezing the cake - Freeze it on a baking tray for a few hours then wrap well in cling/plastic wrap, followed by the parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
Storage
- Once decorated the cake does not need to be refrigerated.
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut always cover the cut side of the cake with cling/plastic wrap so the cake does not dry out.
Other pan suggestions
- If you don't want to make a layer cake like this,
- You can make this into a sheet cake - a 'Vanilla Sheet Cake'.
- You can also pour the batter into a well-greased and dusted bundt pan for a 'Vanilla Bundt Cake'.
- This recipe can also be baked into 24 beautiful vanilla cupcakes
Nutrition Information
Serving: 100- gCalories: 331- kcalCarbohydrates: 40.7- gProtein: 6.2- gFat: 16- gSaturated Fat: 9.2- gPolyunsaturated Fat: 6.8- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 107- mgSodium: 61- mgPotassium: 0- mgFiber: 0.7- gSugar: 22.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Jill
I need to make rather large cake. Can this recipe be doubled & still have the correct consistency? I am baking a bone shaped birthday cake & will be carving the shape.
Thanks
Veena Azmanov
Hey Jill, I have multiplied this recipe many times and it has served me well every single time. It is a basic no-fail formula. It can be used to carve as well. Make sure to simple syrup the cake for added moisture.
Sillie
Thank you Veena. I am new to baking and someone told me I should only try your recipes. I made five recipes from your blog so far. Banana cake, lemon cake, these two sponge cake and the rainbow cake. The rainbow I added too much color but it was still tasty. Thank you for your recipes.
Veena Azmanov
Thank you, Sillie. Aww I'm so happy to hear that. Glad you had success with this and a few other recipes and enjoyed it. Thank you so much for coming back to write this feedback. Have a wonderful day.
Pranita
Hello maam
I halved the recipe and baked in 8 inch cake tin but my cake did not turned brown as yours. It was completely white.
Can u help what went wrong?
Veena Azmanov
Sounds like it may need a little more baking Pranita. Make sure you the cake is cooked in the center. Also, you don't want cakes to get too brown. A light golden color is preferable.
Lavina
Hi Veena, I've been following your FB for so long. I have few questions regarding this recipe:
1. Is the texture light or dense?
2. If it needs to be frozen, will the texture change?
3. How long will it stay fresh in room temperature?
Thanks so much!
Veena Azmanov
Hey Lavina - it's a light cake. If frozen properly the cake won't get dry. It can stay at room temperature for 3 to 4 days, covered, frosted. If you use perishable frosting please keep in the fridge.
Lavina
Thanks so much dear
Veena Azmanov
You are welcome Lavina.
Brigitte
Thank you for this recipe - made it last week and it was the first time I baked a cake from scratch. Was so easy and so delicious. Will definitely be making it again -Thank you!
Veena Azmanov
Thank you Brigitte - So happy to hear that you had great success with this recipe and congrats on your first - baked from scratch cake -Awesome!! Thanks for coming back to write this feedback. Appreciate it very much.