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Veena Azmanov

Cake Artist & Food Blogger

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Classic Sponge Cake Recipe – Vanilla or Chocolate.

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Classic Sponge Cake Recipe – Baking from Scratch Series

A sponge cake is ideal for children’s cakes or any tea time treat. It’s one of the easiest cakes to make too!  It’s also a great recipe to start if you are new to baking.
 
This has got to be one of the first cakes I learned with mom as a kid. I make it so often because it simple and the taste is the best!! My kids love it. Perfect afternoon tea cake. And we often have it warm fresh baked. I rarely ever get to ice it for the family.
It’s also a great cake to make for novelty cakes. I love using this for any cake that needs carving. Works beautifully.

Some of my favorite flavor combinations using this recipe 

I like add a few tbsp’s. of simple syrup or fruit juice on my sponge cake to give it a bit more moisture.

Strawberry flavored sponge – filled with strawberry jam and decorated with fresh cream and strawberries.
Vanilla sponge – Jam filling and decorated with vanilla buttercream.
Vanilla sponge – Custard filling and decorated with vanilla buttercream
Lemon sponge – lemon curd filling and decorated with lemon flavor buttercream
Orange sponge –  Orange flavored chocolate buttercream
Chocolate Sponge – Chocolate mousse filling and decorated with chocolate buttercream
Chocolate Sponge –filled and decorated with Chocolate Ganache.
I hope you enjoy this recipe

Recipe – Classic Sponge Cake Recipe Vanilla or Chocolate

Ingredients

Vanilla Sponge Cake

  • All Purpose Flour – 220 grams (2 cups)
  • Baking powder – 1 1/2 tsp
  • Pinch of salt
  • Unsalted Butter or Margarine- 228 grams (2 sticks)
  • Caster sugar – 200 grams (1 cup)
  • Eggs – 4 large
  • Vanilla  – 2 tsp
  • Milk – 4 tbsp

Chocolate Sponge Cake

  • All ingredients as above except
  • replace 2 tbsp. of the flour with 2 tbsp. of unsweetened coco powder.

Method

  • Preheat the oven at 160 C / 320 F
  • Grease and line two 8″ baking pan with parchment paper.
  • Sift dry ingredients – flour, baking powder, salt (and cocoa for chocolate sponge)
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time
  • Scrape sides and bottom of the bowl.
  • Add flour – mix well to combine
  • Add milk and vanilla extract.
  • Divide batter into the two prepared pans.
  • Bake at 160 C / 320 F for about 20 to 25 minutes
  • The cake is done when a skewer inserted in the center comes out clean.
  • Cool in the pan for 10 mins then invert onto a oven rack to cool completely.

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Recipe Card – Classic Sponge Cake

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Classic Victoria Sponge Cake Vanilla and Chocolate

Prep

Cook

Total

Yield 8 servings

Ingredients

Vanilla Sponge Cake

  • All Purpose Flour - 220 grams (2 cups)
  • Baking powder - 1 1/2 tsp  
  • Pinch of salt
  • Unsalted Butter or Margarine- 228 grams (2 sticks)  
  • Caster sugar - 200 grams (1 cup)
  • Eggs - 4 large
  • Vanilla  - 2 tsp 
  • Milk - 4 tbsp 

Chocolate Sponge Cake

  • All ingredients as above except
  • replace 2 tbsp. of the flour with 2 tbsp. of unsweetened coco powder. 

Instructions

  • Preheat the oven at 160 C / 320 F
  • Grease and line two 8" baking pan with parchment paper.
  • Sift dry ingredients - flour, baking powder, salt (and cocoa for chocolate sponge)
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time 
  • Scrape sides and bottom of the bowl. 
  • Add flour - mix well to combine
  • Add milk and vanilla extract.
  • Divide batter into the two prepared pans.
  • Bake at 160 C / 320 F for about 20 to 25 minutes  
  • The cake is done when a skewer inserted in the center comes out clean. 
  • Cool in the pan for 10 mins then invert onto a oven rack to cool completely. 

Courses Dessert

Cuisine British

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Comments

  4. Hello Veena,
    Thank you so much for such informative website.
    Please, i need a vanilla sponge recipe for a 8in pyrex bowl(2l) like your princess cake skirt.
    Many thanks

    Reply

  5. I tried this recipe. Very nice. It was very easy to make.
    This was my first attempt at a scratch cake. I usually use on Pillsbury.
    My mother in law always baked from scratch and so my husband always spoke very highly of her. This time he asked if I used one of his mothers recipes. I knew I got it right.
    I was so light and fluffy. I didn't expect much from my self as I was

    Reply

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