Moist Vanilla Sponge Cake Recipe

This Easy Vanilla Sponge Cake is a timeless classic — light, airy, and gently sweet with a tender crumb and rich vanilla flavor. It’s the perfect base for layer cakes, trifles, or simply served with whipped cream and berries.

Whether you’re baking for a birthday, afternoon tea, or just craving something simple and satisfying, this foolproof vanilla sponge is a must-have in your baking repertoire. It comes together with pantry staples and no complicated steps — just soft, fluffy cake that melts in your mouth.

Ingredients Overview

Each ingredient plays an essential role in the sponge’s light texture and delicate flavor.

Eggs

• Large eggs: The key to the airy structure. Whipping them correctly creates the volume that makes sponge cakes rise without heavy leaveners.

• Tip: Room temperature eggs whip up higher and more evenly.

Sugar

• Granulated sugar: Sweetens and stabilizes the egg foam during mixing. Adds structure and helps the cake brown.

Vanilla Extract

• Pure vanilla extract: Adds fragrant, warm flavor. Don’t skip or skimp — it’s the star here.

Flour

• Cake flour or all-purpose flour: Cake flour gives a finer crumb, but all-purpose works too. Sifted well for a light texture.

Baking Powder (Optional)

• Traditional sponge cakes rely on air for leavening, but adding a small amount of baking powder ensures a consistent rise.

Milk + Butter (or Oil)

• A little warm milk and melted butter folded in at the end makes the sponge soft and moist without being dense. Some versions use neutral oil instead.

Optional: A pinch of salt enhances the vanilla and balances sweetness.

Step-by-Step Instructions

1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Grease and line the bottom of a 9-inch round cake pan (or two 6-inch pans).

• Do not grease the sides — this helps the sponge climb and rise evenly.

2. Whip the Eggs and Sugar

In a large bowl (or stand mixer), combine:

• 4 large eggs

• ¾ cup granulated sugar

Beat on high speed for 6–8 minutes until thick, pale, and tripled in volume. It should form ribbons when lifted.

Add:

• 1½ tsp vanilla extract

Whip just until incorporated.

3. Sift and Fold in Dry Ingredients

In a separate bowl, sift together:

• 1 cup cake flour (or all-purpose flour)

• ½ tsp baking powder (optional for more consistent lift)

• Pinch of salt

Sift the flour mixture again directly over the egg mixture in 2 batches. Fold gently with a rubber spatula — avoid deflating the batter.

4. Add Warm Milk and Butter

In a small saucepan or microwave-safe bowl, heat:

• ¼ cup milk

• 2 tbsp unsalted butter (or neutral oil)

Warm just until butter melts and mixture is hot (not boiling). Cool slightly.

Add a few tablespoons of the sponge batter to the warm milk mixture, stir to temper.

Then fold the milk mixture back into the main batter gently. This keeps the texture light and prevents deflation.

5. Bake

• Pour batter into the prepared pan and tap gently to remove large air bubbles.

• Bake for 25–30 minutes, or until the top is golden and springs back when touched.

A toothpick should come out clean or with a few moist crumbs.

Cool in the pan for 10 minutes, then run a knife along the edge and invert onto a rack to cool fully.

Tips, Variations & Substitutions

• For extra height: Use cake flour and beat the eggs well.

• No mixer? Beat the eggs with a balloon whisk over a bowl of warm water for volume.

• Flavored sponge: Add lemon zest, almond extract, or rose water.

• Gluten-free: Use a gluten-free baking blend with xanthan gum.

• Dairy-free: Swap butter with oil and use almond or oat milk.

Texture Notes

• Underfolded batter: May leave flour streaks or uneven bake.

• Overfolded batter: Can deflate the eggs and make the cake dense.

Serving Ideas & Occasions

• With whipped cream & berries – a perfect spring or summer dessert.

• Layered with jam and buttercream – classic Victoria sponge style.

• Soaked in syrup – makes a great base for tres leches or fruit-soaked cakes.

• Afternoon tea or coffee breaks – light, sweet, and satisfying.

Dust with powdered sugar or drizzle with glaze for a simple finish.

Nutritional & Health Notes

This sponge cake is lighter than butter cakes and free from heavy fats when oil is substituted. It’s lower in calories and sugar than frosted layer cakes.

Each slice (from 8 slices):

• Calories: ~180

• Fat: 5g

• Carbs: 28g

• Protein: 4g

To lighten further:

• Reduce sugar slightly

• Use whole grain pastry flour for added fiber

• Swap butter for light olive oil or avocado oil

FAQs

Q1: Why did my sponge cake collapse?

A1: Overmixed or underbaked sponge cakes can collapse. Ensure eggs are whipped to full volume and gently folded with flour. Avoid opening the oven too early.

Q2: Can I use all-purpose flour?

A2: Yes. Cake flour gives a finer texture, but all-purpose flour works well if sifted. Reduce flour slightly (to ⅞ cup) if using AP flour.

Q3: How do I keep it moist?

A3: Don’t overbake, and use warm milk and melted butter or oil. Once baked, wrap in plastic wrap while slightly warm to retain moisture.

Q4: Can I freeze vanilla sponge cake?

A4: Yes! Wrap cooled layers tightly in plastic and freeze up to 2 months. Thaw at room temperature before serving or decorating.

Q5: How do I make this into a layer cake?

A5: Double the recipe and bake in two 8-inch or 9-inch pans. Fill with whipped cream, frosting, jam, or fruit for a stunning layered dessert.

Q6: Can I make cupcakes with this recipe?

A6: Yes. It makes about 12–14 cupcakes. Bake at 350°F for 15–18 minutes, or until golden and springy.

Q7: What’s the best way to whip eggs for sponge cake?

A7: Use a stand mixer or hand mixer on high speed. Beat until the mixture is pale, tripled in volume, and forms thick ribbons. This is key to the cake’s rise.

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