This classic vanilla sponge cake is the kind of recipe that every home baker should master early on. Whether you’re baking for a birthday, a quiet afternoon treat, or simply to fill your kitchen with the sweet aroma of nostalgia, this cake delivers every time. It’s soft, fluffy, buttery, and has that perfect golden crack across the top that we all secretly love.

What makes this cake truly stand out is its light texture and versatility. You can enjoy it plain, dress it up with whipped cream and berries, or layer it with custard and jam. For other equally delightful textures, check out this Lemon Cream Cake recipe—it’s fluffy, citrusy, and irresistible with a hot cup of coffee.

The secret to success with sponge cakes lies in simple, good-quality ingredients and proper mixing technique. With this easy vanilla sponge cake recipe, you’ll achieve bakery-style results from the comfort of your home.

Table of Contents
Ingredients
Directions
1. Preheat and Prep
2. Combine Dry Ingredients
3. Cream Butter and Sugar
4. Add Eggs and Vanilla
5. Incorporate Dry and Wet
6. Bake
7. Cool and Serve
Tips & Variations
Storage
Time & Yield
Tools Used
Why This Is the Best Classic Vanilla Sponge Cake
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

Yields: One 8-inch round cake (double the ingredients for a layered version)

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.

Looking for a fruity twist? This Pineapple Juice Cake might just be your next obsession!

Tips & Variations
Use room-temperature ingredients: It helps everything blend better and bake evenly.

Add citrus zest: Lemon or orange zest can brighten the flavor.

For a moister texture: Substitute half the milk with sour cream.

Want mini loaves like in the image? Use a mini loaf pan and bake for 20–22 minutes instead.

Gluten-free version: Use a 1:1 gluten-free flour mix.

For creamy cake fillings, consider using this Strawberry Oreo Cheesecake Frappuccino base as inspiration for flavor layers.

Storage
Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Will last up to 5 days, but bring to room temperature before serving.

Freezing: Wrap slices in cling film and foil. Freeze for up to 2 months. Thaw in the fridge overnight.

Time & Yield
Prep Time: 15 minutes

Cook Time: 30–35 minutes

Cooling Time: 10–15 minutes

Total Time: ~1 hour

Yields: 1 round 8-inch cake or 6 mini sponge cakes

Tools Used
8-inch cake pan or mini loaf tray

Hand or stand mixer

Rubber spatula

Mixing bowls

Wire cooling rack

Measuring cups & spoons

Parchment paper (optional)

Need a cozy dish to go along with dessert? Try this Creamy Mushroom Soup Recipe—a perfect savory pairing.

Why This Is the Best Classic Vanilla Sponge Cake
This classic vanilla sponge cake is your go-to base recipe. Its beauty lies in the balance: light enough for an afternoon treat, and rich enough for celebrations. It’s beginner-friendly, endlessly customizable, and guaranteed to impress.

Whether you keep it simple with a dusting of powdered sugar or turn it into a layered masterpiece, it never disappoints. Want to push your baking further? Try the Blueberry Sour Cream Pound Cake next—it’s another reader favorite.

For additional variations, this Delish guide to sponge cakes shares professional tips worth exploring.

Classic Vanilla Sponge Cake

A soft, fluffy, and buttery vanilla sponge cake made with simple pantry ingredients. Perfect for tea time or celebrations.

Equipment
– 8-inch round cake pan or mini loaf tray
– Hand or stand mixer
– Mixing bowls
– Spatula
– Measuring cups
– Wire rack
Ingredients
– 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)
Preheat oven to 350°F (175°C). Grease and flour your pan.
Sift together flour, baking powder, and salt in a bowl.
Cream butter and sugar until fluffy.
Beat in eggs one at a time. Add vanilla.
Add half of dry ingredients, mix. Add milk. Add remaining dry mix and fold.
Pour batter into pan, tap to release bubbles.
Bake 30–35 min or until toothpick comes out clean.
Cool for 10 min in pan, then transfer to rack.
Notes
– Use room-temp ingredients for best results.
– Mini loaves bake faster: ~22 min.
– Can be frozen for 2 months if wrapped well.

Dessert
American