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    Home » Dessert » Easy Vanilla Sponge Cake Recipe

    Published: Oct 13, 2019 · Modified: Feb 8, 2021 by Ajoke · This post may contain affiliate links ·

    Easy Vanilla Sponge Cake Recipe

    Skip to Recipe - Print Recipe

    Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!

    vanilla sponge cake.

    I think everyone needs a classic sponge cake recipe in their lives that is foolproof and delicious. A cake that makes everyone believe that you are a star baker and you belong in the tent for GBBO (Great British Bake Off).

    A perfect cake recipe for everyone’s birthday or an afternoon tea. This is the basic sponge cake recipe you can pull off and make everyone doff their hats to you.

    This has been my go-to basic vanilla sponge cake recipe, it has become a staple now that I can make it with my eyes closed. Honestly, this cake is easy to make. It is light and fluffy and reliable.

    I have had some few cakes fails in my life; this is not one of them. I tried making Mary Berry’s Gingerbread cake recently and I think it was a disaster, though my family endured and ate it, I knew it wasn’t right.

    Related post: this is the best chocolate recipe you will ever make. It is moist, delicious super easy to make.

    Jump to Recipe
    freshly baked vanilla sponge cake still in a cake tin.

    Easy Vanilla Sponge Cake

    I want to learn how to make other types of cakes, but this easy vanilla cake recipe was the first cake I learnt to bake. Thanks, mum!!!

    Although I learnt the hard way as we had no stand mixer or hand mixer. If we wanted cake then which my mum would happily bake, we had to cream the sugar and butter by hand until light and fluffy and I mean proper light and fluffy.  I do not miss those days at all!!!

    Before we start experimenting with other types of cake, it is important to be able to nail the basic which is this vanilla sponge cake here. No, I won’t make you do it the hard way.

    As mentioned above, this is my basic and easy vanilla sponge cake recipe which only calls for self-raising flour instead of cake flour. I will share my cake flour recipe at some point but today, let’s do the classic.

    Tools for making sponge cake (cake baking tools and equipment)

    Every cake expert or beginner would need the following essential tools and equipment to make their baking experience stress free

    You would need a hand mixer, in fact, it doesn’t have to be fancy. My hand trusted hand mixer was less than a tenner when I bought it and I have had it almost 9 years now. I would recommend using a hand mixer because of the quantity used in this recipe.

    A mixing bowl, same as my hand mixer, my no fancy mixing bowl from ASDA (not sponsored by the way) has been serving me since forever. It is 8 years strong!

    Kitchen timer, this is important as you don’t want to open that oven too quick or you will have sunken cake. Your phone timer would suffice too

    Cake tins: in whatever form they come but if you are starting out I would suggest you stick to the basic cake tins.

    Spatula: to scrape every bit of your batter into the cake tin, no messing about here and yes we are saying no to food waste too.

    Cake tester: this could be a toothpick, skewers or an actual cake tester.

    parchment paper or cake pan liner: use this to line the case of the cake pan for ease when removing the cake from the pan.

    Tips

    • Use any other flavouring extract you have if the vanilla extract is not available when you make this sponge cake
    • Don’t let the batter sit too long before putting it in the oven
    • Fold the flour into the mix using a wooden ladle instead of the hand mixer.
    • Keep all the cake ingredients in room temperature.
    • It is a cake taboo to open the oven quickly, do this towards the end of the baking time suggested.
    • Bake the cake in the middle of the oven
    • Preheat the oven before you place the cake batter in the oven. It is important to start baking the cake at the right temperature. This brings me to oven temperature. If using a conventional oven, use the temperature stated in the recipe, if using a fan oven, reduce the temperature. E.g., if the recipe temperature calls for 180C/375F, set the oven at 160C/320F.
    • Stick with a measuring scale rather than cups. Cup measurements are not made equal and they differ in each country too.

    Ingredients for Easy Vanilla Sponge Cake

    Self-raising flour sifted

    Caster sugar better than granulated sugar. It makes creaming process easy

    Cake butter or any other quality butter. Ensure this is at room temperature

    Eggs (at room temperature): I hate eggy smell in cakes, so I always use one less egg than the recipe calls for. Eggs in cake recipes or any other baked goods are added to make the cake moist and to avoid it becoming too dry or chewy. I have used 3 large eggs for this sponge cake

    Vanilla paste or vanilla extract flavouring: any of these works just fine

    Milk: this is almost optional but recommended if you have it on hand. Without going into the baking science of why it is essential, use it if it's available to you.

    Baking powder: You don’t necessarily need this when using self-raising flour but I added about ½ teaspoon for good measure (I don’t have trust issues btw)

    2 x 8-inch cake pans

    prepared cake tin buttered and lined with parchment paper.
    Jump to Recipe

    How to Make Easy Vanilla Sponge Cake (Best Sponge Cake Recipe)

    Preheat the oven at 180C/ 375F or 160C/320F for a fan oven

    Prepare the cake pans (2 x 8” round). Butter and line the tin base with a circle parchment paper

    Using a hand mixer or stand mixer

    Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes

    Then add the eggs one at a time along with the vanilla essence and mix until combined

    Add the flour and baking powder if using.

    Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.

    Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewers/cake tester comes out clean.

    Remove cake from the oven and leave to cool, remove from the tin and place on a cooling rack.

    process shot of how to make vanilla sponge cake.

    Make a Lemon sponge cake

    Add the zest and juice of one lemon to the cake batter for a beautiful lemon sponge cake ever

    Turn this cake to Victoria sponge cake by sandwiching two baked cakes with buttercream and jam. You can use store-bought or homemade strawberry or raspberry jam.

    Do you love this easy cake recipe, why not give this orange cake a go? you would love it. It is one bowl, quick and super easy to make. Also if you love coffee then this delicious coffee cake has your name written all over it.

    How to store sponge cake

    This easy vanilla sponge cake would keep in the fridge for up to 5 days. Wrap in a cling film or airtight container. This prevents the cake from drying out especially from catching the smell of other foods in your fridge.

    Other quick recipes you would love

    Easy garlic bread

    Lemon scones

    vanilla sponge cake

    Easy Vanilla Sponge Cake Recipe

    Ajoke
    Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
    4.89 from 199 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine British
    Servings 10
    Calories 304 kcal

    Equipment

    • oven and cake pans

    Ingredients
     
     

    • 200 g self-raising flour
    • 200 g butter extra for coating the cake tins
    • 160 g caster sugar
    • 3 large eggs
    • 1 tablespoon vanilla extract substitute with 1 teaspoon of vanilla bean paste
    • 4 tablespoons milk full fat or semi-skimmed
    • ½ teaspoon baking powder optional

    Instructions
     

    • Preheat the oven at 180C/375F or 160C/320F (fan oven)
    • Prepare the baking tins (2 X 8-Inch). Grease cake tin and line the bottom with a parchment paper.
    • Using a hand mixer or stand mixer
    • Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes
    • Then add the eggs one at a time along with the vanilla essence and mix until combined
    • Add the flour and (baking powder if using).
    • Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
    • Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.
    • Remove cake from the oven and leave to cool (2 to 5 minutes), remove from the tin and place on a cooling rack.

    Notes

    Tips
    • Use any other flavouring extract you have if the vanilla extract is not available when you make this sponge cake
    • Don’t let the batter sit too long before putting it in the oven
    • Fold the flour into the mix using a wooden ladle instead of the hand mixer.
    • Keep all the cake ingredients in room temperature.
    • It is a cake taboo to open the oven quickly, do this towards the end of the baking time suggested.
    • Bake the cake in the middle of the oven
    • Preheat the oven before you place the cake batter in the oven. It is important to start baking the cake at the right temperature. This brings me to oven temperature. If using a conventional oven, use the temperature stated in the recipe, if using fan oven, reduce the temperature. E.g., if the recipe temperature calls for 190C, set the oven at 170C.
    • Stick with a measuring scale rather than cups. Cup measurements are not made equal and they differ in each country too.

    Nutrition

    Calories: 304kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 93mgSodium: 186mgPotassium: 51mgFiber: 1gSugar: 17gVitamin A: 581IUCalcium: 34mgIron: 1mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword basic sponge cake recipe, easy vanilla sponge cake recipe, vanilla sponge cake recipe
    Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
    Tried this recipe?Let us know how it was!

    If you made this easy cake recipe, don’t forget to leave me feedback. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven't for free new recipes in your inbox

    23183 shares

    Filed Under: Dessert Tagged With: baking, cake flour, flour

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

    Previous Post: « How to Make Hummus From Scratch
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    Reader Interactions

    Comments

    1. Davina says

      December 30, 2022 at 8:29 pm

      5 stars
      Cake came out absolutely perfect! Recipe is A1. Thank you!

      Reply
      • Ajoke says

        December 31, 2022 at 12:33 pm

        Thank you, Davina. I am glad you loved it.

        Reply
    2. ivon says

      December 12, 2022 at 9:06 am

      easy to make turned out lovely

      Reply
    3. Baker says

      November 13, 2022 at 2:10 am

      5 stars
      Loved it

      Reply
    4. Yolanda says

      November 09, 2022 at 12:52 pm

      5 stars
      Excellent

      Reply
      • Ajoke says

        November 11, 2022 at 11:17 pm

        Thanks Yolanda

        Reply
    5. Molly says

      October 22, 2022 at 3:17 pm

      Hi Ajoke. I would prefer to bake a single layer cake as shown in the image you posted but this recipe calls for 2 cake pans which is probably for sandqich sponge cakes. Will it work if I use same ingredient measurments and pour into just one pan? Thank you.

      Reply
      • Ajoke says

        October 23, 2022 at 11:26 am

        Hi molly, yes this recipe will work in one large cake pan. Just make sure to adjust the cooking time accordingly. The temperature will remain the same.

        Reply
    6. blue says

      October 02, 2022 at 11:12 pm

      5 stars
      i use this recipe for my strawberry shortcakes. so simple but good!!

      Reply
    7. Khumbo Mphwina Kamwendo says

      September 16, 2022 at 9:11 am

      5 stars
      It was just the best...so soft and fluffy I used the exact measurements given!!!I highly recommend it.

      Reply
    8. kate says

      August 12, 2022 at 8:59 am

      thanks for sharing this recipe. but can't i bake without a parchment paper

      Reply
      • Ajoke says

        August 12, 2022 at 9:37 am

        Hello Kate, the baking paper just makes it easy to get the cake out of the cake pan. You can use spray the pan with oil spray and some flour, that would help too.

        Reply
        • kate says

          August 12, 2022 at 9:49 am

          thanks

          Reply
    9. Aria says

      July 28, 2022 at 1:19 am

      5 stars
      This recipe is amazing.Tried it with a friend the cake was devine!

      Reply
    10. Tarfah says

      June 26, 2022 at 7:05 pm

      5 stars
      This recipe has become my go-to for vanilla sponge! Delicious, super moist and always on request at home, especially by my mother who is an amazing baker herself and is super fussy. Thank you!

      Reply
      • Ajoke says

        June 27, 2022 at 10:49 am

        Yay, thank you for your kind feedback, and I am glad this recipe got the thumbs-up approval from your mum.

        Reply
    11. Nicole says

      June 04, 2022 at 6:23 pm

      Ooh my gaarshhhh! First time making a sponge. Have always been scared to because I thought they were really hard to make. This is our favourite cake now 🙂 I thankyou for sharing your amazing recipe! Well that ought to be 5 mins... cake time now 🙂

      Reply
    12. Anonymous says

      April 10, 2022 at 1:44 am

      Does this recipe make one or two cakes?

      Reply
    13. Omolola says

      December 17, 2021 at 11:46 am

      5 stars
      Wow,Best of the best.It came out great.

      Reply
    14. vibha says

      December 03, 2021 at 5:27 am

      5 stars
      This was super easy and delish!! I cut the recipe in half and baked a small cake - added 2 eggs though. Worked perfectly well. Thank you

      Can't wait to try your other stuff.

      Reply
    15. Danielle says

      November 19, 2021 at 6:39 am

      5 stars
      This recipe is amazing the cake is so tasty, I added caramelised pineapple to the cake and it’s just amazing, also subbed the milk for condensed milk. Thank you so much for this recipe I will never use another.

      Reply
    16. Joe Thamrin says

      November 02, 2021 at 8:31 pm

      5 stars
      Best sponge cake recipe ever..., very easy, came out perfectly and taste delicious. thank you Ms. Ajoke. i cannot wait to try your other recipes... All the best

      Reply
    17. Amy says

      July 18, 2021 at 3:47 am

      It had a good flavor but came out very dense. I wasn't expecting that, given these comments. I'm a beginner baker so maybe I'm the problem. Still wanted to register though that mine came out a good flavored but dense cake.

      Reply
    18. Josephine says

      May 20, 2021 at 12:24 pm

      Awesome recipe.. This was my first attempt to bake. Came out beautifully. Thanks for sharing.

      Reply
    19. Ify says

      May 19, 2021 at 4:35 am

      Hi Joke can i use just one 2 by 8 pan for this recipe.
      Can i also use unsalted butter..
      Thanks

      Reply
      • Ajoke says

        May 19, 2021 at 8:46 am

        Hi Ify, 1 x 8-inch pan would be too small to bake the cake in, 2.5 x 8 would be an ideal size. Yes, you can use unsalted butter.

        Reply
        • Lola says

          April 28, 2022 at 5:20 pm

          Heyy Ajoke.... Is it ok if I use one 7 inch pan for this recipe?

          Reply
          • Ajoke says

            May 09, 2022 at 12:21 pm

            Yes, you can use 2 x 7 inch cake pan for the cake

            Reply
    20. Liv says

      April 24, 2021 at 10:57 am

      Hi Ajoke, thanks for sharing your recipe! Would it be possible to add chocolate chunks to the batter? Would the cake be just as good? Thanks!

      Reply
      • Ajoke says

        April 24, 2021 at 11:16 am

        Hello Liv, I do not see why not. Now you want me to go into the kitchen and bake some cake this weekend too. Do kindly let me know how it turns out. Happy baking

        Reply
    21. Sasha says

      March 23, 2021 at 12:10 pm

      5 stars
      Loved it! Easy and simple to follow with superb result.

      Reply
      • Ajoke says

        March 28, 2021 at 11:07 pm

        Yay, thank you for the feedback, Sarah! Glad you liked it

        Reply
    22. Shannon says

      March 09, 2021 at 7:06 pm

      Can I add chocolate chips to the batter? I'm looking for a nice choc chip sponge without using buttermilk or sourcream but struggling to find one!

      Reply
    23. bblfoodss says

      February 09, 2021 at 4:35 am

      5 stars
      Thank you for this amazing rceipeeeeee.......

      Reply
    24. shola says

      February 08, 2021 at 12:07 pm

      5 stars
      Ajoke, thanks so much.
      I made this cake today with my son. It was simple to follow and it came out beautifully. Most importantly the taste was great!! Thank you.

      Reply
      • Ajoke says

        February 08, 2021 at 2:57 pm

        Thank you for the feedback, Shola. I am glad you enjoyed it.

        Reply
        • La says

          March 07, 2021 at 6:22 pm

          5 stars
          Hi, I made this cake today and the batter mixture tasted gorgeous so I'm sure the cake will. Just after tips as I followed the recipe but the cake batter was quite thick so not easy to spread in the tins and did not rise much. Is this as I didn't have my eggs at room temperature or had I not mixed the butter and sugar long enough?
          Any suggestions appreciated.
          Thanks

          Reply
    25. Gretchen Grant says

      February 07, 2021 at 11:54 pm

      5 stars
      On Sundays, I make a sponge cake for my parents, and I try a new sponge recipe pretty much each week. Today, I found your blog and tried this recipe this afternoon. I have to say, this is going to be my ‘go to’ for an easy sponge. I followed your exact instructions, and the sponge was light and fluffy. My parents (who are 89 and 90, gave it a thumbs up!). I also appreciated that the amount of sugar was not equal to the amounts of butter and flour as in so many other recipes. I also enjoyed your explanation for the purpose of certain ingredients. Thank you for sharing such a gem!

      Reply
      • Ajoke says

        February 08, 2021 at 2:58 pm

        Aw, Gretchen, your comment just made my day. Thank you and my love to your parents.

        Reply
      • Juanita Jeavons says

        February 22, 2021 at 7:46 pm

        Thank you for sharing this recipe. I made a double batch for my son’s boys 13th birthday and it was all round thumbs up from everyone. This is our new favourite sponge recipe.

        Reply
      • Mishy says

        September 11, 2021 at 5:57 pm

        You,ve said it all mate you took the words right out of my mouth, I will try recipe & I'll be back 🙂

        Reply
    26. Melek says

      February 07, 2021 at 2:06 pm

      Hi Joke. To make a chocolate version of this, can I simply add cocoa powder to the cake? If so, how much would you recommend per batter?

      Reply
      • Ajoke says

        February 08, 2021 at 3:00 pm

        Hi Melek, you can add about 1 to 1 1/2 tbsp of cocoa powder to the cake mix or make my chocolate cake recipe. https://www.thedinnerbite.com/the-best-chocolate-cake-recipe/

        Reply
        • Melek says

          February 12, 2021 at 11:01 am

          Hi Ajoke. Thanks! While I have you - I have now tried this recipe for the vanilla one (it's in the oven right now) - but I have to ask, how did you manage to fill up 2*8 inch tins? I have followed the recipe EXACTLY as it is, and the batter is not even enough to cover half of one of the tins? Really hope you can help!

          Reply
          • Ajoke says

            February 12, 2021 at 11:54 am

            Hello Melek, If you are using 8-inch cake pans that are over 1 inch tall then the batter would not fill up. I used a sandwich cake pan as shown in the step by step images. Kindly let me know how it turns out for you. Thanks

            Reply
          • yeoh hooi ning says

            July 30, 2021 at 2:13 pm

            i had the same situation, using two 8 inches cake tins and they barely reached half of each tin.

            it looks like this recipe makes well risen cakes? i usually only can achieved one decent cake with that amount of flour and eggs.

            Reply
            • Ajoke says

              July 31, 2021 at 12:56 pm

              Hello, the recipe calls for a sandwich cake pan which is about 1 inch high. I update the post ASAP to be clear on the type of cake pan used and other options available.

    27. Beth says

      January 19, 2021 at 6:24 pm

      Hie, am a learner and am interested in trying your recipe, however am noticing that no salt was included,does it matter? I always thought all recipes have sugar and salt lol

      Reply
      • Ajoke says

        January 21, 2021 at 1:13 am

        Hi Beth, you don't need to add salt and if you must, use 1/4 tsp of salt.

        Reply
        • yeoh hooi ning says

          July 30, 2021 at 2:11 pm

          5 stars
          i am so used to baking anything with all purpose flour and i didn't realized that you are using self raising flour. I was curious when i was making the batter why no salt required. It turned out that the cakes taste nice,but they were so flat as could not rise without proper amount salt and baking powder I ended up stacking the two cakes up to make a slightly decent cake 🙂 Will be getting self raising flour and try again.

          Reply
      • Kim says

        January 28, 2021 at 12:32 pm

        I used icing sugar instead of castor sugar and 4 tablespoons of pineapple essence instead of vanilla and it came out perfect!

        Reply
        • Ajoke says

          February 01, 2021 at 1:34 am

          Thank you, Kim, I am happy this recipe turned out well for you.

          Reply
      • Ivana says

        September 27, 2022 at 2:58 am

        Hi Ajoke!

        I LOVE this recipie!! Thank you for sharing! But I was wondering, what can I do to make the cake a bit more moist?

        Reply
    28. Julliet says

      January 07, 2021 at 9:22 pm

      Does it dry out in the fridge?

      Reply
      • Ajoke says

        January 09, 2021 at 12:40 am

        No, Juliet, it doesn't if you wrap it in a cling film.

        Reply
    29. Petya Galabova says

      January 06, 2021 at 9:40 pm

      5 stars
      Thank you so much for this recipe! I have very little experience when it comes to baking but I decided to try it for my daughter’s 6th birthday and it worked! I didn’t have self raising flour so I used regular flour with 1 tea spoon of baking powder. It didn’t raise as mush as it looks on the picture but it was still very delicious! Thank you again for a successful birthday cake! My daughter absolutely loved it!

      Reply
      • Ajoke says

        January 09, 2021 at 12:47 am

        Aww, thank you Petya, I bet your daughter would be super pleased with you for baking her a birthday cake. I am glad she enjoyed it too.

        Reply
    30. Eve says

      January 05, 2021 at 11:40 am

      5 stars
      Hello, thank you so much for this recipe. I tried it and it came out lovely.
      Will tag you on my YouTube channel (Eve Pisces) and share this link to your blog and recipe.

      Reply
    31. Helan says

      January 05, 2021 at 7:38 am

      5 stars
      Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

      Reply
    32. Kerry Ann W says

      November 06, 2020 at 7:48 pm

      5 stars
      Hi Ajoke,
      I have always had a fear of making a vanilla cake since my 1st experience was not a good one. I have tried recipes ever since which did not not turn out well but for the 1st time I found the perfect one. My God-daughter requested a rainbow cake for her birthday so I did a test run of this recipe and it was awesome. The cake was light and moist. I made the rainbow cake using this recipe and they were in awe. Thanks a million! I no longer have to fear making a vanilla cake as I have a foolproof recipe

      Reply
      • Ajoke says

        November 10, 2020 at 10:58 am

        Hello Kerry, thank you so much for your feedback, I am so glad this recipe turned out well for you.

        Reply
    33. Nas says

      October 20, 2020 at 5:32 am

      Hi,

      How should I change the measurements to make a 3 layer cake using a 9” cake tin? Thanks

      Reply
      • Liz Franke says

        January 08, 2022 at 10:00 pm

        Personally, I would double the recipe for 3 9" pans

        Reply
    34. Nathan says

      October 19, 2020 at 2:21 pm

      Hey, I’m a first time baker and only 16. I was just wondering whether halving the ingredients would be adequate to make just the one cake. Also would I have to adjust the cooking time in anyway? Thanks

      Reply
      • Ajoke says

        October 22, 2020 at 5:01 pm

        Hi Nathan, yes, you can half the recipe and you are also correct about adjusting the cooking time. Depending on the size of the pan you decide to use, start checking from 15 to 20 minutes. Thanks

        Reply
    35. Ruth Tony says

      October 19, 2020 at 9:42 am

      this recipe is so genuine. do you think you could send a recipe on how to bake on a stove top instead i don t have an oven. thanks

      Reply
    36. SHARON MCALLISTER says

      October 07, 2020 at 7:56 pm

      Hi how far in advance can I make this cake?

      Reply
    37. Tanya says

      October 01, 2020 at 9:32 pm

      I halved this recipe and made it on a whim a few months ago. My brothers gave me feedback that it was a very good cake. Ever since, i have been hunting for this recipe all over the internet. All i recall was that it was a purple site and that you had a button for metric conversions. Im sooooo glad i found your recipe again! Great work! I cant wait to bake this one again!

      Reply
      • Ajoke says

        October 05, 2020 at 10:05 pm

        Thank you so much, Tanya, your comment made my day

        Reply
    38. Anab says

      September 28, 2020 at 4:23 pm

      The recipe is amazing! Will I get the same results if I double recipe? Without layering the cake?

      Reply
      • Ajoke says

        September 29, 2020 at 10:53 pm

        Yes, Anab you would. if using 1 pan instead of 2, make sure you adjust the baking time accordingly.

        Reply
        • Laura says

          March 14, 2021 at 11:00 am

          Hi there, what should the baking time be if you double the recipe?

          Reply
          • Ajoke says

            March 28, 2021 at 11:25 pm

            Hi Laura, the size of the pan you will use will determine how long to bake. I will recommend you start checking from 30 to 35 minutes. Be mindful not to open the oven too many times so it doesn't lose heat.

            Reply
      • Pauline says

        October 20, 2020 at 9:59 am

        I put the whole mixture to this in a 9inch tin and after it came out and cooled down I sliced the top off. it is so soft and fluffy.. I'm shocked, as this was initially a "tester" for my partners birthday cake this Friday.. What I'd like to know is can we freeze the sponge..? I'd like to make the second layer on Thursday but a: it needs to be a surprise and b: it needs to keep.. Thanks again for such a yummy recipe.. Note: I ate all the trimmings from the top and had to stop myself it was so good lol

        Reply
        • Ajoke says

          October 22, 2020 at 4:59 pm

          Thank you, Pauline, I am happy to know the cake turns out great for you. Apologies the response is coming a little late, yes, you can freeze the cake and bring it out to thaw a day before use or at room temperature.

          Reply
    39. Yuyi Lim says

      September 15, 2020 at 5:07 am

      Hi there, does this recipe work for a bundt pan? Thanks!

      Reply
      • Ajoke says

        September 18, 2020 at 12:43 pm

        Helo Yuyi, I have not tried this cake in a bundt pan.

        Reply
    40. JENNA says

      September 09, 2020 at 12:36 pm

      Is the flour, butter and sugar put in the same quantity? I would really need some help with the measurements if you dont mind..

      Reply
      • Ajoke says

        September 11, 2020 at 9:46 am

        No Jenna, the sugar is not the same quantity as the butter and flour. Kindly see the recipe card for the measurements used

        Reply
    41. Addi says

      August 11, 2020 at 11:23 am

      5 stars
      Every sponge cake recipe I tried was either dry, chewy or dense. This was perfect. There wasn't much sugar either which was cool. The adults in the house enjoyed it as well!

      Reply
    42. Makena Kimani says

      August 06, 2020 at 10:47 am

      Made this cake last week and loved it. Trying the same recipe for cupcakes today!

      Thanks for this!

      Reply
    43. Recipe Garden says

      August 04, 2020 at 5:09 pm

      5 stars
      So delicious!

      Reply
    44. Chizoba says

      July 28, 2020 at 8:46 am

      How do I convert to cup because I don't have scale. Thank you.

      Reply
      • Ajoke says

        August 02, 2020 at 8:50 pm

        Hi, you can convert to cups from the recipe card. Click metrics under the list of ingredients for this.

        Reply
    45. Nish says

      July 13, 2020 at 4:33 pm

      Hi. Can i use to make cupcakes? If so how long should they bake.

      Reply
      • Ajoke says

        July 16, 2020 at 9:21 am

        Hi Nish, yes you can use the mix for cupcakes. I will still recommend 20 minutes or until a cake tester inserted in the cupcakes comes out clean. Thank you, kindly let me know how it goes.

        Reply
        • emma says

          August 30, 2020 at 12:41 pm

          can i use one deeper cake tin?

          Reply
          • Ajoke says

            September 01, 2020 at 9:06 am

            Yes, you can, Emma. Do let me know how it turns out, thank you.

            Reply
    46. Zain says

      July 05, 2020 at 5:40 pm

      great to read........

      Reply
    47. Debbie says

      July 04, 2020 at 5:54 pm

      5 stars
      This recipe is amazing!! My whole family won’t stop nagging me to make another one. This was the first cakes i baked in years and it turned out amazing!

      I was wondering how would you go about making a red velvet cake with this recipe please?

      Reply
      • Angela says

        August 12, 2020 at 11:58 am

        I too ..I made this Cake forst time and It was Amazing ....
        But we added some tutti-frutti in the 🍰 Came

        Reply
    48. Aamenah says

      June 24, 2020 at 10:21 am

      Hello
      Can you please guide me about the ingredients if i want to bake in a 9×5 loaf tin
      Thankyou

      Reply
      • Ajoke says

        June 24, 2020 at 10:58 pm

        Hi Aamenah, this 200g recipe would work too.

        Reply
    49. SHARON MCALLISTER says

      June 19, 2020 at 10:17 am

      Hi I'm making this just now I have 2 x 8 inch round tins that are 4 inches deep. How thick will each cake be how thick if I double the recipe? What height tins did you use?

      Reply
    50. SHARON MCALLISTER says

      June 18, 2020 at 6:26 pm

      Hi I want to use either 7 or 8 inch round tins that's are 4 inches deep, if I want the cakes to be about 2 and a half to 3 inches high how much of each ingredient should I use?

      Reply
      • Ajoke says

        June 19, 2020 at 9:59 am

        Hello Sharon, If you would be using a 7-inch pan like the one in the photo then use 300g flour and 4 large eggs. I usually do 150g of flour for 1 7-inch cake pan. Do let me know how it turns out. Thanks

        Reply
        • SHARON MCALLISTER says

          July 12, 2020 at 4:54 pm

          Hi i am going to try make a car cake this week, would this cake be OK for carving? If so how would you recommend doing it? I was going to bake in a traybake tin, 13x9 inches. What measurements would you use and do you think I would need to bake 2 of them?

          Reply
        • SHARON MCALLISTER says

          October 07, 2020 at 7:50 pm

          Hi what would the measurements be for an 8 inch tin, 4 inches deep, would rather make 2 smaller sponges so not sure the amount of each ingredient, thanks

          Reply
    51. Sai says

      June 17, 2020 at 11:38 am

      5 stars
      I just baked this cake and it has turned out amazing! Took me back to a store-bought sponge cake that we used to enjoy on special occasions in my childhood! Thank you! 🙂

      Reply
      • Ajoke says

        June 17, 2020 at 8:16 pm

        Aw, Sai, that is so good to hear. I am happy you love the recipe.

        Reply
    52. Stacey says

      June 13, 2020 at 2:31 pm

      5 stars
      I tried another vanilla sponge recipe a few days ago and it was a disaster. Not one to be beaten (excuse the pun), I tried another recipe (yours) and it turned out perfectly so thank you for a lovely, easy to follow recipe.

      Reply
      • Ajoke says

        June 15, 2020 at 12:30 am

        Yass! happy days, thank you for feedback. I am happy you gave my cake recipe a chance. Thank you

        Reply
      • Purva says

        September 19, 2020 at 12:20 pm

        5 stars
        Easiest recipe for first timers.!! Thankyou so much.!!

        Reply
        • Ajoke says

          September 19, 2020 at 8:26 pm

          Thank you for your feedback Stacey, I am happy you loved the recipe

          Reply
    53. Louise says

      June 13, 2020 at 2:47 am

      I tried this recipe today and it's one of the best I've ever come across! Do you have a chocolate version? Also I found your tips very helpful although I did use cake/sponge flour instead.

      Reply
      • Ajoke says

        June 15, 2020 at 12:29 am

        Thank you so much, Louise, I am happy you found the tips helpful, I will be sharing the chocolate version later on the blog. I hope you are subscribed to the blog already so that you get notified when the recipe is uploaded. In the meantime, kindly check my coffee cake recipe. It is a good one if you love coffee.

        Reply
    54. Bronwyn says

      June 02, 2020 at 2:24 pm

      What must you do if your butter makes lumps

      Reply
      • Ajoke says

        June 02, 2020 at 9:15 pm

        Hello Bronwyn, is that after you add the flour or before?

        Reply
    55. Cass says

      May 26, 2020 at 5:10 pm

      Hello I would like to ask how many layers would this recipe make if I were to bake them in 4 inch pans?

      Reply
      • Ajoke says

        May 27, 2020 at 9:14 pm

        Hi Cass, I would say 3 layers

        Reply
        • Jackie says

          September 17, 2021 at 9:44 pm

          I need emergency help!!! I try twice and the mix looks like cottage cheese....once I add the eggs. Can you please, please email or text me

          Thank you

          Reply
          • Ajoke says

            September 17, 2021 at 11:55 pm

            Hello Jackie,the cake batter would curdle if you add cold eggs. Don't worry, this can fixed, make sure all your ingredients are at room temperature. Alternatively, add a Tablespoon of flour (at a time) to the batter and mix with your mixer until well incorporated. Do not add too much flour as it would change the texture of the cake.
            Apologies for the late response and hopefully you try baking the cake again. X

            Reply
    56. Sunil says

      May 22, 2020 at 2:06 pm

      Hello
      I woke love to try this recipe but we do not eat eggs therefore any chance you can suggest substitute for using eggs.
      I thank you in advance and look forward to hearing from you soon.

      Sunil

      Reply
      • Ajoke says

        May 27, 2020 at 9:25 pm

        Hello Sunil, I have tried aquafaba once in baking but I haven't tested it with this recipe. I found this article useful, you can check it out Egg replacement for baking by the kitchn Kindly let me know which of the recommended substitute you try, I may give it a go myself. Thanks

        Reply
      • Aanchal says

        June 30, 2020 at 6:55 am

        I loved it !!! OMG perfect recipe

        Reply
    57. Jayne says

      May 14, 2020 at 5:28 pm

      5 stars
      Your receipe made the cake super soft and spongy. However, I added 1/4 cup cocoa powder & 1/4 teaspoon espresso powder& made into chocolate sponge cake instead.

      Loved your super easy instructions to a wonderful cake, my whole family loved it...

      Reply
      • Ajoke says

        May 14, 2020 at 7:44 pm

        Hi Jayne, great minds think alike hey, I will be posting my coffee cake recipe on the blog later in the month. Thank you for your feedback and I am glad you found the instructions easy to follow.

        Reply
    58. Jamille Ng says

      May 10, 2020 at 1:26 pm

      Hi! Could I make one recipe and divide into three 6" inch baking tins? How long would I have to bake them?

      Reply
      • Ajoke says

        May 13, 2020 at 8:14 pm

        Hi Jamile, I would still recommend 2 x 6" cake pans for this quantity used in the recipe. You can use 3 pans if you would rather have the cakes layer thin, otherwise, up the recipe to 300g self raising flour, butter, sugar, 1 1/2 tsp baking powder and 4 eggs for 3 pans, divide the batter equally into the tins and bake for 20 minutes or until a cake tester comes out clean.

        Reply
        • Jamille Ng says

          May 19, 2020 at 9:35 am

          sounds great! Thanks so much. I'll give it a go this weekend.

          Reply
    59. Turi says

      April 25, 2020 at 8:53 am

      Thank you for this recipe!
      It is amaaaaaazing!
      I use it as a go-to for a quick sweet treat.
      Simple, to the point, with great results.
      Keep up the good work!

      Reply
      • Amita says

        April 24, 2021 at 1:11 am

        Hi, after reading all the reviews i want to try this today as a base for a tiramisu cake. I have 2.5 inches tall 8” pans. Can i make the whole recipe in one pan or divide it into 2 pans like u have shown. Will the cake overflow from a 2.5 inch pan?. How tall is the cake in one pan when you divide it?. Please help.

        Reply
        • Ajoke says

          April 24, 2021 at 6:37 pm

          Hi Amita, I would still divide the batter into the two pans as 1 pan might overflow into the oven.

          Reply
    60. Selam Ogbazgi says

      April 19, 2020 at 8:32 am

      Hi I want to bake cake today with your recipe. I have a 10 inch cake tray. I don't have measuring equipment with 8×10 cm mug could you tell me how much sugar and milk and flour I need thanks

      Reply
    61. Melissa says

      April 18, 2020 at 9:15 am

      Hi there, thank you for the recipe. It smells awesome but I haven't tasted mine yet. My question is the cake came out like 1 to 1.5 inch height using an 8" square pan that is 2 inches deep. I followed all in the recipe except I didn't put baking powder.
      Does that height sound right to you or is it supposed to rise much higher? Did I do something wrong maybe? I would love to send a photo of the cake for your review if you want to see what I mean.

      Reply
      • Ajoke says

        April 18, 2020 at 10:42 am

        Hi, Melissa, if you used 2 pans for the cake, then it would make sense at 1.5-inch thickness. You can send your photo to me on Instagram @thedinnerbite or on email thedinnerbite@gmail.com. Thank you and I look forward to seeing your photo.

        Reply
    62. Rima says

      April 16, 2020 at 5:09 am

      I tried this cake today, It was super easy to whip up, and it came out great! I was a bit nervous about the grams to cups conversion as I do not have a scale. Can you kindly confirm I am using the correct cup amounts. For the flour, butter, and sugar pls.

      Thank you for the amazing recipe!

      Reply
      • Ajoke says

        April 17, 2020 at 4:25 pm

        Hi Rima, thank you for your feedback, happy the cake came out great. I would suggest you stick with the cup conversion you used for the cake as it worked for you. Cup measurements vary depending on the country you are. I will do a separate post on cup conversions to grams.

        Reply
      • Hannah A says

        January 07, 2022 at 4:43 pm

        5 stars
        Hi, Ur recipe made my son's last year birthday cake a dream come through ❤️. I made cookie and cream cake with Ur recipe by adding crushed Oreo 😊it was Amazing. I use cream instead of milk and It was delicious. Am a self taught baker and I love to bake for my friends and family especially my kids birthday cake.
        My daughter is two and am wondering how I can make a pink cake with Ur recipe. Would love to see Ur reply. Thank u🤗

        Reply
    63. Apeksha Zhao says

      April 11, 2020 at 6:02 am

      5 stars
      I was looking for a new recipe for a vanilla sponge and came across this one - it's rocking!!
      Gorgeous texture, yummy taste. Had some choc frosting to use up and I reduced the sugar to about 165g. Hubs, who is not into sweet stuff, cannot stop eating it!
      I look fwd to adding different flavours to this recipe to create new versions
      Thanks!

      Reply
      • Ajoke says

        April 11, 2020 at 6:31 pm

        Thank you for the feedback, Apeksha. So pleased to hear you loved it. I am not a big fan of too much sugar in cakes too, it is good to know I am not alone on that.

        Reply
    64. Nikki Croy says

      April 10, 2020 at 12:52 am

      Hello from NZ!
      Just wondering.... I have one cake tin that is 9 inches wide by 2.5 inches deep.
      Can I put baking paper in it to make it taller and make one cake?
      If so, how much longer do you recommend it to bake?
      Thank you!

      Reply
      • Ajoke says

        April 11, 2020 at 1:02 am

        Hello Nikki, do you mean just linning the bottom of the baking pan with parchement paper? that wouldn't make the cake talller. Bake the cake in the middle shelf of your oven and check the cake after 30 to 35 minutes or until the cake tester comes out clean.
        Kindly let me know how it turns out.

        Reply
    65. Abigail says

      April 03, 2020 at 9:08 pm

      Hi
      This is a lovely recipe
      I have a question
      I followed the recipe however I used 150g of sugar and flour and 2 eggs instead . I left it in the over for 30 mins on 160 ( fan over) The cake rose and had a nice shape : however some it was not cooked .
      What am I doing wrong ??

      Reply
      • Abigail says

        April 03, 2020 at 9:08 pm

        I also put all the mixture into a 20 cm baking pan . Could this be why it doesn’t cook fully ?
        Thank you x

        Reply
      • Ajoke says

        April 03, 2020 at 10:44 pm

        Hello Abigail, I am sorry to hear your cake didn't cook all through. when you said you baked at 160 was that 160C or 160F? Also, if you used a deep pan like the 20cm you mentioned (your measurement is perfect by the way), it might take a little longer than the recipe stated to cook through. I hope you give the recipe another go. thanks

        Reply
    66. Fatima says

      March 28, 2020 at 10:21 am

      5 stars
      Since started baking few months ago,i have tried different recipes of vanilla cake and some turned out ok but never as a cake should be...from searching different websites and on youtube, God just popped your website and i decided to give it a try and i have just one word "WOW" this is the first and best cake i have made since started baking...so easy to make, the results and taste blown me away. I am so happy that i have found you..could you please make a chocolate cake version.

      Reply
      • Ajoke says

        March 28, 2020 at 8:16 pm

        Hello Fatima, thank you so much for your feedback, I am glad you loved the cake recipe and thanks for giving it a try. I would be sharing my chocolate cake recipe soon. Be on the look out for it, in the mean time, check my orange cake recipe, it is very easy to make too and delicious.

        Reply
    67. Heather says

      March 27, 2020 at 3:05 pm

      Hi, would I be able to use a 4 inch tall tin, thank you.

      Reply
      • Ajoke says

        March 28, 2020 at 2:11 am

        Hi Heather, absolutely.

        Reply
        • Tinuola says

          January 27, 2021 at 12:19 pm

          Is it compulsory to whisk egg before use

          Reply
          • Ajoke says

            February 01, 2021 at 1:35 am

            No, I did not whisk the egg for this recipe.

            Reply
    68. Miriam says

      March 25, 2020 at 6:27 pm

      I would like to try the recipe but only have AP flour. Would that be ok

      Reply
      • Ajoke says

        March 25, 2020 at 7:00 pm

        Hi Miriam, yes, you can use all-purpose flour for this cake recipe if you don't have self-raising flour, simply add 1 tablespoon of baking powder for the 200g flour used. Thank you and I look forward to your feedback

        Reply
    69. Ana Gonsalves says

      February 10, 2020 at 9:10 pm

      5 stars
      Hi I tried your cake receipe and it turned out beautiful. I baked it in a 6 inches cake pan Even I remembered my mum when we used to beat.... for long time It’s amazing. Thanks for sharing
      God bless

      Reply
      • Ajoke says

        February 10, 2020 at 11:37 pm

        Thanks for your feedback Ana, I am happy you loved it and God bless our mothers for everything.

        Reply
    70. Jodie says

      January 23, 2020 at 8:12 pm

      Wonderful ! Tasted beautiful. My only question is as to why my cakes barely rose ! I put both together but both were very small and flat. What must I be doing wrong ?

      Reply
      • Ajoke says

        January 24, 2020 at 8:18 pm

        I am glad to hear that! did you use 8-inch cake pan? usually, the height should be about 11/2 inches high.

        Reply
        • Jodie says

          January 25, 2020 at 6:47 am

          5 stars
          I did yes ! It’s was only 3-4 inches 🙁

          Reply
          • Ajoke says

            January 26, 2020 at 9:29 pm

            I guess that is why is called sandwich cake. If you want some height to it, you could use a deep 6-inch cake pan like the one in the photo. I got mine from eBay. Double the recipe and divide into two pans

            Reply
    71. Natasha says

      January 21, 2020 at 12:50 pm

      5 stars
      I tried it today it was nice thanks for the easy great recipe

      Reply
    72. Remola says

      January 07, 2020 at 6:11 pm

      Hi there,
      Will this cake hold up if you stack it up and cover with fondant?

      Reply
      • Ajoke says

        January 07, 2020 at 6:51 pm

        Hi Remola, yes the cake would hold up, I actually covered this with buttercream. Don't forget to use a dowel to stack them together.

        Reply
    73. Habiba says

      November 02, 2019 at 7:35 pm

      5 stars
      Hahahaha...Your mum reminds me of mine. We used to cream the butter and sugar with wooden spoon for hrs. My sisters and I take turn in stirring the monster but it was always worth it. Thanks for the memories and recipe

      Reply
    74. Chichi says

      October 13, 2019 at 10:26 pm

      5 stars
      This is yummy all the way. Easy and straight forward recipe. Thanks

      Reply
      • Ajoke says

        October 15, 2019 at 11:36 pm

        Yes, it was yummy Chichi and thanks for stopping by.

        Reply
    75. Kemi says

      October 13, 2019 at 5:46 pm

      5 stars
      Very detailed recipe. Thanks for sharing

      Reply
      • Ajoke says

        October 15, 2019 at 11:34 pm

        Thank you, Kemi!

        Reply

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