Classic Sponge Cake Recipe – Baking from Scratch Series
A good sponge cake is a is a must-have recipe on hand. It’s often the base for many variations and uses. From perfect tired cakes to novelty cakes or even dessert cakes dress in cream or frosting. It’s 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.
Classic Sponge Cake – Vanilla or Chocolate
This has got to be one of the first cakes I learned with mom as a kid. I make it so often because of 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 to add a few tbsps. 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 – 250 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 – 1/4 cup (4 tbsp)
Chocolate Sponge Cake
- All ingredients as above except
- replace 30 g flour (4 tbsp) with unsweetened cocoa 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 the 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 an oven rack to cool completely.
Don’t forget to save this tutorial on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest
Classic Sponge Cake Recipe Vanilla or Chocolate
Classic Victoria Sponge Cake Vanilla and Chocolate
A good sponge cake is a is a must-have recipe on hand. It's often the base for many variations and uses. From perfect tired cakes to novelty cakes or even dessert cakes dress in cream or frosting. It's 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.
Print Pin Rate Adjust Servings Here: 8 servings
Calories: 331kcal
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
Vanilla Sponge Cake
- 250 grams All purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 228 grams Unsalted butter or margarine
- 200 grams Caster sugar
- 4 Eggs
- 2 tsp Vanilla
- 60 ml Milk
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 the 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 the oven rack to cool completely.
Chef's Tips
For Chocolate Sponge Cake
- Replace 30 grams (4 tbsp) flour with cocoa powder and continue as above.
Nutrition Information
Serving: 100g | Calories: 331kcal | Carbohydrates: 40.7g | Protein: 6.2g | Fat: 16g | Saturated Fat: 9.2g | Polyunsaturated Fat: 6.8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 107mg | Sodium: 61mg | Potassium: 0mg | Fiber: 0.7g | Sugar: 22.2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!
Are you new to cake decorating? Do you love cake decorating?
Click here to see some of my Index of all cake tutorials from basic to advance.
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.
Anonymous
Can I double this recipe
Anonymous
i dont have self rising flour in my country what can i use instead for the cake flour
Veena Azmanov
Thank you Nimmy, Sorry for the late reply.
So appreciate your support and crediting my work.
Thanks
Tosin Olawoki
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
Debbie Wayne
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