Vanilla Sponge Cake - How to Make Pancakes Easy Recipes
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.
Servings: 12 slices
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
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a mixing bowl, beat the sugar and eggs together until the mixture triples in volume—don’t rush this, it’s key to that perfect sponge texture.
- Sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture in batches to avoid losing air.
- In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and stir in vanilla extract.
- Slowly pour the warm milk mixture into the batter, folding gently until combined.
- Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before serving or frosting.