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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!
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.
Jump to Recipe
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
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.
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.
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 Vanilla Sponge Cake Recipe
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
- 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
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
Hello I would like to ask how many layers would this recipe make if I were to bake them in 4 inch pans?
Hi Cass, I would say 3 layers
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
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
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…
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.
Hi! Could I make one recipe and divide into three 6″ inch baking tins? How long would I have to bake them?
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.
sounds great! Thanks so much. I’ll give it a go this weekend.
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!
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
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.
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.
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!
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.
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!
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.
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!
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.
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 ??
I also put all the mixture into a 20 cm baking pan . Could this be why it doesn’t cook fully ?
Thank you x
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
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.
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.
Hi, would I be able to use a 4 inch tall tin, thank you.
Hi Heather, absolutely.
I would like to try the recipe but only have AP flour. Would that be ok
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
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
Thanks for your feedback Ana, I am happy you loved it and God bless our mothers for everything.
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 ?
I am glad to hear that! did you use 8-inch cake pan? usually, the height should be about 11/2 inches high.
I did yes ! It’s was only 3-4 inches 🙁
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
I tried it today it was nice thanks for the easy great recipe
Hi there,
Will this cake hold up if you stack it up and cover with fondant?
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.
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
This is yummy all the way. Easy and straight forward recipe. Thanks
Yes, it was yummy Chichi and thanks for stopping by.
Very detailed recipe. Thanks for sharing
Thank you, Kemi!