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.
Related post: this is the best chocolate recipe you will ever make. It is moist, delicious super easy to make.
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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. 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 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
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.
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SHARON MCALLISTER says
Hi how far in advance can I make this cake?
Tanya says
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!
Ajoke says
Thank you so much, Tanya, your comment made my day
Anab says
The recipe is amazing! Will I get the same results if I double recipe? Without layering the cake?
Ajoke says
Yes, Anab you would. if using 1 pan instead of 2, make sure you adjust the baking time accordingly.
Laura says
Hi there, what should the baking time be if you double the recipe?
Ajoke says
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.
Pauline says
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
Ajoke says
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.
Yuyi Lim says
Hi there, does this recipe work for a bundt pan? Thanks!
Ajoke says
Helo Yuyi, I have not tried this cake in a bundt pan.
JENNA says
Is the flour, butter and sugar put in the same quantity? I would really need some help with the measurements if you dont mind..
Ajoke says
No Jenna, the sugar is not the same quantity as the butter and flour. Kindly see the recipe card for the measurements used
Addi says
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!
Makena Kimani says
Made this cake last week and loved it. Trying the same recipe for cupcakes today!
Thanks for this!
Recipe Garden says
So delicious!
Chizoba says
How do I convert to cup because I don't have scale. Thank you.
Ajoke says
Hi, you can convert to cups from the recipe card. Click metrics under the list of ingredients for this.
Nish says
Hi. Can i use to make cupcakes? If so how long should they bake.
Ajoke says
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.
emma says
can i use one deeper cake tin?
Ajoke says
Yes, you can, Emma. Do let me know how it turns out, thank you.
Zain says
great to read........
Debbie says
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?
Angela says
I too ..I made this Cake forst time and It was Amazing ....
But we added some tutti-frutti in the 🍰 Came
Aamenah says
Hello
Can you please guide me about the ingredients if i want to bake in a 9×5 loaf tin
Thankyou
Ajoke says
Hi Aamenah, this 200g recipe would work too.
SHARON MCALLISTER says
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?
SHARON MCALLISTER says
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?
Ajoke says
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
SHARON MCALLISTER says
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?
SHARON MCALLISTER says
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
Sai says
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! 🙂
Ajoke says
Aw, Sai, that is so good to hear. I am happy you love the recipe.
Stacey says
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.
Ajoke says
Yass! happy days, thank you for feedback. I am happy you gave my cake recipe a chance. Thank you
Purva says
Easiest recipe for first timers.!! Thankyou so much.!!
Ajoke says
Thank you for your feedback Stacey, I am happy you loved the recipe
Louise says
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.
Ajoke says
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.
Bronwyn says
What must you do if your butter makes lumps
Ajoke says
Hello Bronwyn, is that after you add the flour or before?
Cass says
Hello I would like to ask how many layers would this recipe make if I were to bake them in 4 inch pans?
Ajoke says
Hi Cass, I would say 3 layers
Jackie says
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
Ajoke says
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