Classic Vanilla Sponge Cake

 

Ingredients

Here’s everything you’ll need to make a perfect vanilla sponge cake:

• 1 cup (125g) all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (113g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1 1/2 tsp pure vanilla extract

• 1/2 cup (120ml) whole milk, at room temperature

Directions

When baking a classic vanilla sponge cake, it’s important not to overmix the batter to keep it fluffy.

1. Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Grease and flour an 8-inch cake pan or line with parchment paper.

2. Combine Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, and salt.

• Whisk lightly to distribute the ingredients evenly.

3. Cream Butter and Sugar

• In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3–4 minutes, or until light, pale, and fluffy.

• This step adds air into the batter—crucial for that tender crumb.

4. Add Eggs and Vanilla

• Beat in the eggs one at a time, mixing well after each addition.

• Stir in the vanilla extract and scrape down the sides of the bowl.

5. Incorporate Dry and Wet

• Add half of the dry mixture, mix until just combined.

• Pour in the milk, mix gently.

• Add the remaining flour mixture, and fold until the batter is smooth.

6. Bake

• Transfer the batter into the prepared pan.

• Tap gently to release any air bubbles.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve

• Let the cake rest in the pan for 10 minutes.

• Transfer to a wire rack to cool completely before slicing.