Name: Vanilla Sponge Cake - How to Make Pancakes Easy Recipes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup (200 g) granulated sugar; 4 large eggs, room temperature; 1 cup (120 g) all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup (120 ml) whole milk; 1/4 cup (60 g) unsalted butter; 1 tsp vanilla extract

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If you’ve ever wanted a foolproof vanilla sponge cake that turns out fluffy, soft, and just sweet enough every time—this is it. I’ve baked this cake for birthdays, brunches, and once, very dramatically, at 1 a.m. because I just *needed* cake. And it delivered. This recipe walks you through how to get that golden rise, the kind that smells like something wonderful is about to happen. With basic ingredients you already have, and a few tricks I’ve picked up over the years (and a few failures I’ve learned from), you’ll have a cake that holds its own even without frosting. Though let’s be honest—frosting never hurts. So whether you’re new to baking or just need a go-to sponge cake recipe that won’t betray you, this is the one to stick on your fridge.

1) Key Takeaways
2) Easy Vanilla Sponge Cake Recipe
3) Ingredients for Vanilla Sponge Cake
4) How to Make Vanilla Sponge Cake
5) Tips for Making Vanilla Sponge Cake
6) Making Vanilla Sponge Cake Ahead of Time
7) Storing Leftover Vanilla Sponge Cake
8) Try these Cakes next!
9) Vanilla Sponge Cake Recipe
10) Nutrition

1) Key Takeaways

This vanilla sponge cake is light, soft, and easy to make with pantry staples.
It’s perfect for layer cakes, snack cakes, or a simple slice with tea.
Eggs, flour, sugar, and a warm milk-butter mixture give it that signature rise.
You don’t need any special equipment—just a hand mixer and a pan.

2) Easy Vanilla Sponge Cake Recipe

This vanilla sponge cake became my rescue mission during a power outage when my only working appliance was an old gas oven. I figured, “Why not?” and it turned into a winner that now lives rent-free in my recipe box.

It’s simple, it’s flexible, and it uses ingredients you probably already have. What makes it shine? A clever mix of whipped eggs and warm milk-butter magic. The texture is fluffy, with a bounce that tells you it’s just right. And the flavor? Softly sweet, ready to dress up or go naked (the cake, not you).

So whether you’re hunting for how to make pancakes easy recipes but end up needing cake instead—we’ve all been there—this one’s got you covered. Trust me, it’s way easier than it sounds, and more satisfying than you’d think.

3) Ingredients for Vanilla Sponge Cake

Granulated Sugar: You’ll need one cup. It sweetens the cake and helps the eggs whip up into that fluffy cloud you want.

Eggs: Four large ones, and yes, they should be room temperature. Cold eggs don’t whip as well. Trust me, I’ve made that mistake.

All-Purpose Flour: One cup does the trick. Make sure you sift it—clumpy flour is a silent cake killer.

Baking Powder: A teaspoon gives the cake that gentle lift, like a soft pillow fresh out of the dryer.

Salt: Just a pinch. It balances the sweetness, so don’t skip it.

Whole Milk: Half a cup, warmed with butter. This keeps things tender and gives the cake a smooth crumb.

Unsalted Butter: A quarter cup. Melt it with the milk for that rich flavor baked right in.

Vanilla Extract: One teaspoon makes a world of difference. Don’t use the fake stuff unless you’re out and desperate.

4) How to Make Vanilla Sponge Cake

Step 1: Preheat the oven to 350°F and line an 8-inch cake pan with parchment. Don’t skip this unless you enjoy scraping cake off metal.

Step 2: Beat the eggs and sugar for a good 8 minutes until they triple in volume. You’re looking for a pale yellow, foamy batter that makes ribbons when you lift the whisk.

Step 3: Sift the flour, salt, and baking powder together. Slowly fold it into the egg mixture. Use a spatula and don’t overmix. We want air in there, not glue.

Step 4: Warm the milk and butter until melted, then stir in the vanilla. This smells amazing, by the way. Slowly pour it into the batter while folding gently.

Step 5: Pour the batter into the pan and tap it once or twice on the counter to pop any air bubbles hiding inside. Bake for 30 to 35 minutes.

Step 6: When the cake is golden and a toothpick comes out clean, it’s done. Let it cool in the pan for 10 minutes, then move it to a wire rack to finish cooling.

5) Tips for Making Vanilla Sponge Cake

Use fresh baking powder. I once used a can that had been in my pantry since the previous presidential election, and well, that cake didn’t rise—it sulked.

Fold the flour in slowly and gently. Don’t whisk it. Overmixing knocks all the air out, and you’ll end up with a dense pancake instead of a sponge.

Try not to peek while it bakes. Sudden cold air makes the cake sink. Just turn on the oven light and trust the process. It knows what it’s doing.

6) Making Vanilla Sponge Cake Ahead of Time

This cake is a great make-ahead choice. I’ve baked it on Friday, and by Sunday, it still tastes fresh. Just wrap it tight once it’s cooled completely. I usually use plastic wrap and a second layer of foil if I’m freezing it.

You can also bake it in the evening and frost it the next day. Actually, it’s better that way—the crumb sets and doesn’t fall apart when you spread frosting on top.

If you’re planning to use it for a layer cake, bake it a day early and chill it. It cuts way easier that way and gives you nice, even slices.

7) Storing Leftover Vanilla Sponge Cake

Leftovers? Oh, they happen. And when they do, this sponge cake stores well. Wrap it tightly and leave it at room temperature for up to three days. It’ll still be soft and tasty.

If you’ve already frosted it, cover it with a cake dome or use a lidded container. You can also refrigerate it, but give it time to come back to room temp before serving.

Want to save it longer? Freeze slices individually. That way, you can thaw one piece at a time when the craving hits. Midnight snack? You’re ready.

8) Try these Cakes next!

9) Vanilla Sponge Cake Recipe