Easy Vanilla Sponge Cake Recipe (2024)

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Finally, I have an easy vanilla sponge cake recipe on the blog! Thanks to the amazing plates used in the photo-shoot for making it happen.

This moist vanilla sponge cake would melt in your mouth, the fun bit is... this cake keeps well in the fridge too and you can still enjoy it after some few days.

Vanilla Sponge Cake Recipe

I made this vanilla sponge cake at the weekend and I had no clue how to photograph it cos I didn't have the required set of crockery… until I attended this party and viola the appetizer plates kept calling my name.

To be honest, I had popped into my local TK Maxx earlier on to check for the rare finds that same day, unfortunately, there was nothing and I went home empty-handed with a not too happy face.

At the party, I shamelessly asked for 3 of these disposable plates. They fitted perfectly well for the picture I had in mind for my vanilla sponge cake.

This is a very basic sponge cake, but I really can’t say it is basic as the cake filling took it from 10 to 100 and the cake itself was everything and more. It is moist and not overly sweet. Can I also add that this vanilla sponge cake recipe has been tried and tested so many times? I will share the recipe for the salted caramel buttercream filling in another post.

I always use less sugar in my cake recipes every time especially when I fill it like this one. Feel free to adjust the sugar to your taste. Also, make this recipe classic victoria sponge cake by swapping the salted buttercream filling for cream and strawberry jam.

I have made this sponge cake with pantry staples, nothing complicated at all. It is super easy and simple. In fact, if you choose, you can make this vanilla sponge cake in one bowl. Add all the ingredients into a mixing bowl and mix to combine using a hand mixer or stand mixer.

This is the only sponge cake recipe you will need. It is perfect for all occasion, super moist, tender and tasty.

Ingredients

Self-raising flour
Caster Sugar
Unsalted butter
Vanilla extract
Full fat milk or cream
Salted caramel extract, optional
Baking powder, optional
Eggs
2 x 8-inch cake pan

Sponge cake baking tools and equipment

The following essential tools and equipment are what youwould need to make your baking stress free.

mixing bowl

hand mixer or stand mixer

Quick overview on how to make a sponge cake

Preheat the oven, just like pizza or bread, it is important to bake a cake at the right temperature. Prepare the cake pans and set aside then sift the flour and baking powder together.

Cream the butter and sugar until fluffy and light, creak theeggs and add into the creamed butter one at a time, add flavouring and milk andgently mix to combine. Now add the dry ingredients into the wet ingredients andfold to combine.

Divide the cake batter into pans and bake in the oven until when a cake tester inserted comes out clean. Leave the cake to cool then enjoy.

Viola, see so easy and quick.

Tips for making the best moist vanilla sponge cake

Use preheated oven
It is essential you weigh out all the ingredients for the cake. No eyeballing here, please.
Ensure all the ingredients used e.g. eggs, butter are in room temperature
Don't overmix the batter. once you have creamed the butter, sugar and eggs together, you can fold in the flour into the mix using a spatula to avoid over mixing it
It is important you don't leave the cake lying around for too long before putting it in the oven. This might result in a dense cake
Don't open the oven too quickly to avoid the cake sinking

How to store

This cake would keep fresh wrapped in a cling film on the countertop for up to 3 days. I prefer storing my cake in the fridge wrapped in a cling film or an airtight container as this stops it from becoming stale and catching the smell from the fridge.

Freezer: wrap in a cling film and place in an airtight container (to avoid crushing in the freezer) for up to 6 months.

Other Delicious Sweet Recipes To Try

Chocolate Peanut Fudge

Easy Hot Cross Buns

Best Rice Krispie Treat

Vanilla Sponge Cake

Classic vanilla sponge cake recipe made with everyday ingredients. This sponge cake is quick and easy to make. It is perfect for all occasion and celebrations

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: British

Keyword: easy sponge cake recipe, sponge cake, vanilla sponge cake, Victoria sponge cake recipe

Servings: 10 slices

Author: Ajoke

Ingredients

250 g self raisin flour
180 g to 200g caster sugar use according to how sweet you want the cake to be
250 g softened unsalted butter plus more for greasing pan room temperature
2 teaspoon vanilla extract
2 tablespoons full fat milk
½ teaspoon salted caramel extract optional
1 teaspoon baking powder
4 medium eggs at room temperature

Instructions

Preheat the oven at 180C/350F or 160C/320F for a fan oven, you want to use the shelf of the oven, so that the heat is distributed almost evenly
Butter the pans (2 x 8-inch cake pan), dust with flour to cover the whole buttered pan or place a baking sheet at the bottom of the pan
Sift the flour and baking powder in one bowl and set aside
In another bowl, add the butter and sugar and whisk using hand-held mixer until light and fluffy. This should be for about 5 minutes
Break the eggs into a small bowl and add the vanilla and caramel extract, add the egg one at a time into the creamed butter and whisk to combine. Add the milk and mix to combine
Once combined, add the sifted flour and baking powder (if using) and gently fold into the wet ingredients with a spatula until well combined and smooth.
Divide the cake batter into the cake pan evenly and bake in the oven for 20 minutes or when the toothpick inserted comes out clean.
Leave to cool for about 5 minutes and turn unto a cooling rack. Once cooled, sandwich the cakes with buttercream or strawberry jam and cream.
Slice cake, serve and enjoy.

Recipe originally posted in 2018 and now updated with new photographs for housekeeping. The recipe remained the same as the readers like it as well. Below is a photo from the original recipe for reference.

DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

FAQs

What is the secret to a good sponge cake? ›

Tips for moist and fluffy sponge cake

Make sure that the butter you use is not too cold. ...
You want your cake to be pale yellow and fluffy. ...
Cover your tin in baking paper, butter up the sides, top off with butter on the baking paper and bake up wonders, cook. ...
Bake your prepared batter immediately when it is ready.

More items...

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What is the difference between a sponge cake and vanilla cake? ›

There are however some features which may distinguish them. The first is that there is usually more milk and fewer eggs in a vanilla cake than there is in a Victoria sponge. On the whole this makes them a bit denser in texture but also a bit more moist.

What makes the cake more soft and spongy? ›

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

Get More Info Here ›

What butter is best for sponge cake? ›

I usually use room temperature unsalted butter (the kind you get in foil), or Stork for cake sponges. Either work absolutely fantastically! However, for the buttercream, you must NOT use Stork. Only use unsalted butter for the buttercream – otherwise it can split or taste horrible!

What makes a sponge cake moist? ›

Eggs are the key to making your sponge cake fluffy and moist. You will want to beat your whole eggs with the sugar until the volume increases by three times. You will want to make sure you don't overbeat the eggs, as this will result in a flat cake.

What is sponge cake called in America? ›

Sponge cake comes in many forms, with angel food cake being the most well-known in America. Basically, a sponge is a cake made very light by whipping the egg and carefully folding in the flour mixture.

Is cake flour better for sponge cake? ›

On the other hand, cake flour only contains 6-8% protein. It has a lighter and more velvety texture, and also is a little bit lighter in color. The lower protein count creates a more tender and delicate final product. This is ideal when you are making cakes and cupcakes to get that light and fluffy texture.

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What is the main ingredient that makes a cake moist? ›

USE VEGETABLE OIL. While butter undoubtedly imparts excellent flavor, vegetable oil can really elevate a cake when it comes to moisture. Replacing butter with vegetable oil in your cake recipes typically yields moist results.

What is the secret of the fluffy cake? ›

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

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Why are bakery cakes so fluffy? ›

Leavening Agents

Since we're talking about cake and not yeast bread, we'll focus on chemical leavening. The reaction of baking soda or baking powder with the liquids in the batter releases carbon dioxide, which forms air bubbles to help your cakes be light and airy.

What kind of frosting is preferable for sponge cake Why? ›

Buttercream Frosting

The unifying feature of all buttercream frostings, whether sweetened with sugar syrup or jam, is the liberal use of butter. These frostings go well with any kind of butter cake, sponge cake, or fruit-filled cake, but avoid using them on flourless cakes.

What is the best fat to use in a sponge cake? ›

Vegetable oil

As they are liquid fats, they are very easy to mix in and make for a very tender sponge, cookie or pancake. You'll often see vegetable oil as a wet ingredient to be added to box cake mixes and it makes for a very glossy, runny batter.

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What is the best spread for baking cakes? ›

High quality and high fat margarine can actually produce a lighter cake with a better rise than butter can – butter can also make sponge cakes a bit too rich. We have tried both butter and margaine in our sponge cakes and found everytime that margarine was far superior on taste, texture and the rise of the cake.

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Why is my sponge cake not light and fluffy? ›

Make sure that all of the ingredients are at room temperature. If the ingredients are at different temperatures then they may not combine properly and the cake will be dense. If the eggs are stored in the fridge then remove them several hours before using, so they are properly at room temperature.

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What helps sponge cakes to rise? ›

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise. If the flour you use is self-raising, it already has a leavening agent in it. Make sure your butter is room temperature, and beat the butter and sugar together until properly creamed.

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What do you put between sponge cake layers? ›

Some choices include fruit preserves or jams, ganache made with chocolate and cream, various frostings such as one of the buttercreams (there are between 4 and 8 varieties depending on who you ask), a cream cheese frosting, even whipped cream or meringue.

Get More Info Here ›