Vanilla Super Sponge Cake

Light, fluffy, and full of classic vanilla flavor, this Vanilla Super Sponge Cake is the kind of timeless dessert I always find myself coming back to. Whether served plain with a dusting of powdered sugar or layered with cream and berries, it’s a simple yet irresistible treat perfect for any occasion.

Why You’ll Love This Recipe

I love how easy and versatile this sponge cake is. It uses basic pantry ingredients, comes together quickly, and bakes up beautifully with a tender, airy crumb. The vanilla flavor is subtle and sweet, making it ideal for serving as-is or customizing with different toppings and fillings. It’s my go-to cake when I want something elegant without much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 cup whole milk, at room temperature

Directions

1. Prep the oven and pan
   I preheat my oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and flouring it or lining it with parchment paper.

2. Mix the dry ingredients
   In a medium bowl, I sift together the flour, baking powder, and salt, then set it aside.

3. Cream the butter and sugar
   Using a hand mixer (or a stand mixer), I beat the butter and sugar until they’re light, pale, and fluffy – this usually takes 3 to 4 minutes.

4. Add the eggs and vanilla
   I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

5. Combine wet and dry ingredients
   I add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry. I mix just until everything is combined — being careful not to overmix.

6. Bake the cake
   I pour the batter into the prepared pan and smooth out the top. Then I bake it for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the cake
   Once baked, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields one 8-inch round cake, perfect for about 8 slices.
Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: Around 45 minutes

Variations

• I sometimes replace the vanilla with almond or lemon extract for a flavor twist.

• For a richer texture, I use sour cream instead of milk.

• It’s easy to double this recipe to make a two-layer cake for frosting or filling.

Storage/Reheating

Once cooled, I store the cake in an airtight container at room temperature for up to 3 days. If I refrigerate it (especially if frosted), it keeps well for up to a week. I like to warm slices slightly in the microwave for about 10 seconds before serving, especially if I’m pairing them with cream or fruit.

FAQs

How do I know when the sponge cake is fully baked?

I insert a toothpick into the center—if it comes out clean or with a few dry crumbs, the cake is ready.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance and store it covered at room temperature. It actually becomes even more flavorful the next day.

Can I use self-rising flour instead of all-purpose?

I don’t recommend it for this recipe since it already includes baking powder and salt. Using self-rising flour might throw off the balance.

What frosting works best with this sponge cake?

I like to use vanilla buttercream, whipped cream, or even a simple dusting of powdered sugar when I want to keep it light.

Can I freeze this cake?

Absolutely. I wrap the cooled, unfrosted cake in plastic wrap and freeze it for up to 2 months. I thaw it at room temperature before serving.

Conclusion

This Vanilla Super Sponge Cake is soft, flavorful, and incredibly easy to make. Whether I’m serving it plain with a sprinkle of sugar or turning it into a layered celebration cake, it’s always a crowd-pleaser. It’s the kind of simple, classic recipe I love having in my collection.