Classic Vanilla Sponge Cake Recipe

A soft, fluffy, and delicately sweet vanilla sponge cake that’s perfect for layering, frosting, or enjoying as-is with a dusting of powdered sugar. Whether used for birthdays, afternoon tea, or elegant layer cakes, this staple never goes out of style.

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Recipe Details

• Yield: One 8-inch round cake (or two thinner 6-inch layers)

• Prep Time: 25 minutes

• Bake Time: 30–35 minutes

• Cooling Time: 1 hour

• Skill Level: Intermediate

• Diet: Vegetarian

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Ingredients

Dry Ingredients

• 1 ½ cups (180g) all-purpose flour, sifted twice

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

Wet Ingredients

• 4 large eggs, at room temperature

• 1 cup (200g) granulated sugar

• ½ cup (120ml) whole milk, room temperature

• ¼ cup (60g) unsalted butter

• 1 tablespoon pure vanilla extract

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‍ Instructions

Step 1: Preheat & Prepare the Pan

• Preheat your oven to 350°F (175°C).

• Grease an 8-inch round cake pan with butter or non-stick spray.

• Line the bottom with parchment paper, then lightly dust the sides with flour.

• Tap out any excess flour to prevent clumps.

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Step 2: Sift Dry Ingredients

• In a medium bowl, whisk together:

  • Flour, baking powder, and salt.

• Sift the mixture twice to ensure lightness and even distribution of leavening agents. This helps achieve a fine, airy crumb.

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Step 3: Whip Eggs & Sugar

• Crack the 4 eggs into a large mixing bowl.

• Add the granulated sugar.

• Using a stand mixer or hand mixer on high speed, beat for 5–7 minutes, until:

  • The mixture is pale, thick, and tripled in volume.

  • It forms ribbons when lifted—this is crucial for sponge texture.

✅ This is called the “ribbon stage.” The eggs trap air which creates rise instead of chemical leaveners like baking soda.

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Step 4: Warm the Milk & Butter

• In a small saucepan over low heat, combine:

  • Whole milk

  • Unsalted butter

• Heat just until the butter has melted. Do not boil.

• Remove from heat and let cool slightly. It should be warm, not hot.

This step helps create a more even crumb and improves texture.

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Step 5: Fold in Dry Ingredients

• Sift the flour mixture one last time, this time directly over the egg-sugar mixture in 3 stages.

• Use a rubber spatula to gently fold after each addition.

  • Cut down through the center of the bowl, sweep the bottom, and come up the side, turning the bowl with each fold.

⚠️ Avoid stirring or overmixing. This deflates the airy batter and leads to a dense cake.

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Step 6: Add Warm Milk-Butter & Vanilla

• Pour the warm milk-butter mixture slowly down the side of the bowl.

• Add vanilla extract.

• Fold gently and carefully until fully incorporated.

  • The batter should remain light, glossy, and smooth.

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Step 7: Pour & Bake

• Pour the batter into the prepared cake pan.

• Gently smooth the top with a spatula.

• Bake for 30–35 minutes, or until:

  • The top is golden brown

  • A toothpick inserted in the center comes out clean or with dry crumbs

⏱ Rotate the pan halfway through if your oven has hot spots.

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❄️ Step 8: Cool

• Let the cake cool in the pan for 10 minutes.

• Run a knife around the edges to loosen.

• Invert onto a wire rack, peel off the parchment, and flip right side up.

• Allow to cool completely before frosting or slicing.

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Frosting & Filling Ideas

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Expert Tips for Success

1. Use Room Temperature Eggs
   Whip to greater volume, helping the sponge rise without baking powder overload.

2. Sift Dry Ingredients 2–3 Times
   Prevents clumps and ensures even leavening.

3. Don’t Overmix
   Folding, not stirring, is the key to maintaining a fluffy structure.

4. Warm Milk & Butter
   Helps emulsify the fat into the batter smoothly for a fine crumb.

5. Don’t Overbake
   Begin testing around the 28-minute mark; every oven varies slightly.

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Storage Instructions

• Room Temperature: Store plain cake in an airtight container up to 2–3 days.

• Refrigerated (Frosted): Store in fridge up to 5 days; bring to room temp before serving.

• Freezing: Wrap cooled cake tightly in plastic + foil. Freeze up to 2 months. Thaw overnight in the fridge.

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Final Thoughts

The vanilla sponge cake is a baking classic for a reason—its lightness, versatility, and elegant simplicity make it a go-to for any occasion. Whether layered for a birthday, used in a trifle, or simply dusted with sugar, it always delivers soft, moist perfection.