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Classic Vanilla Sponge Cake

Classic Vanilla Sponge Cake Recipe

This classic vanilla sponge cake is soft, fluffy, buttery and full of sweet vanilla flavour. It uses simple ingredients and makes a delicious homemade dessert for birthdays, afternoon tea and family gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

  • - 250g 2 cups plain flour
  • - 250g 1¼ cups caster sugar
  • - 250g 1 cup plus 2 tablespoons unsalted butter, softened
  • - 4 large eggs at room temperature
  • - 2 teaspoons vanilla extract
  • - 2 teaspoons baking powder
  • - ¼ teaspoon salt
  • - 3–4 tablespoons whole milk
  • - Icing sugar for dusting optional

Equipment

  • You will need two 8-inch round cake tins, a large mixing bowl, an electric hand mixer or stand mixer, a kitchen scale, measuring spoons, a sieve, a spatula, baking parchment and a cooling rack.
  • An oven thermometer is also useful if your oven does not heat evenly.

Method
 

  1. Preheat the oven to 180°C (350°F) conventional or 160°C fan.
  2. Grease and line two 8-inch round cake tins with baking parchment.
  3. Sift the flour, baking powder and salt into a bowl. Set aside.
  4. Beat the softened butter and caster sugar together for 3–5 minutes until pale and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the vanilla extract and mix briefly.
  7. Gradually fold the dry ingredients into the butter mixture until just combined.
  8. Add 3 tablespoons of milk and mix gently. Add the remaining tablespoon if the batter is too thick.
  9. Divide the batter evenly between the prepared cake tins.
  10. Smooth the tops and tap the tins gently on the counter to release large air pockets.
  11. Bake for 25–35 minutes, or until golden and a skewer inserted into the centre comes out clean.
  12. Remove from the oven and allow the cakes to cool in their tins for 10 minutes.
  13. Transfer the cakes to a cooling rack and allow them to cool completely.
  14. Dust with icing sugar or decorate with your favourite buttercream, jam or fresh fruit.

Notes

- Use room-temperature eggs and softened butter for a smoother batter.
- Avoid overmixing after adding the flour.
- Check the cakes after 25 minutes because oven temperatures can vary.
- Allow the sponge layers to cool completely before decorating.
- Store plain cake in an airtight container at room temperature for 2–3 days.
- Freeze wrapped, undecorated sponge layers for up to 2–3 months for the best quality.