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Vanilla sponge cake, sliced on a dark tray, with a slice on a plate.

Vanilla Sponge Cake Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course cake
Cuisine British
Servings 10
Calories 286 kcal

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsalted butter softened (plus extra for greasing pans)
  • 3/4 cup granulated sugar
  • 3 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup whole milk or 2% milk
  • 1 teaspoon baking powder

Instructions
 

  • Preheat your oven to 350°F for a conventional oven or 325°F for a fan-assisted oven.
    Adding eggs one at a time to the butter and sugar mixture for Vanilla Sponge Cake.
  • Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper for easy release.
    Folding wet ingredients into flour for Vanilla Sponge Cake batter.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 3-5 minutes.
    Creamy vanilla cake batter in a white bowl with a whisk on a textured gray surface.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Whisk together the all-purpose flour and baking powder in a separate bowl.
  • Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until just combined.
  • Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 286kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 66mgFiber: 1g
Keyword basic sponge cake recipe, easy vanilla sponge cake recipe, vanilla sponge cake recipe
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