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.
Jump to RecipeEasy 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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Cheryl Dunn says
A fab easy to follow bakes perfect every time recipe I’ve even used it for sheet cakes and it still turns out great I’m hoping it will also work for cupcakes too
Vanessa says
Thank you for this amazing recipe. It came out great. Lately I’ve not been very lucky with simple vanilla cake recipes but this one came out so beautiful and tasty. It was a great hit and will now be my go to vanilla cake.
June says
I am just about to try it but it looks awsome
charlotte says
best cake i’ve ever made and it’s even the simplest. was eaten in less then 2 days . will defently be making again and again and again.
S was says
Best cake ever made. Super soft and delicious 😋. Thank you for sharing the recipe.
Davina says
Cake came out absolutely perfect! Recipe is A1. Thank you!
Ajoke says
Thank you, Davina. I am glad you loved it.
ivon says
easy to make turned out lovely
Baker says
Loved it
Yolanda says
Excellent
Ajoke says
Thanks Yolanda
Molly says
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.
Ajoke says
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.
blue says
i use this recipe for my strawberry shortcakes. so simple but good!!
Khumbo Mphwina Kamwendo says
It was just the best...so soft and fluffy I used the exact measurements given!!!I highly recommend it.
kate says
thanks for sharing this recipe. but can't i bake without a parchment paper
Ajoke says
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.
kate says
thanks
Aria says
This recipe is amazing.Tried it with a friend the cake was devine!
Tarfah says
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!
Ajoke says
Yay, thank you for your kind feedback, and I am glad this recipe got the thumbs-up approval from your mum.
Nicole says
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 🙂
Anonymous says
Does this recipe make one or two cakes?
Tan says
Hi, was just wondering if the calories mentioned are for the whole cake or per serving 😊
BTW - BEST EVER CAKE RECIPE
Omolola says
Wow,Best of the best.It came out great.
vibha says
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.
Danielle says
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.