The Easiest Vanilla Sponge Cake: Your Go-To Recipe for Sweet Success!

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There’s something truly magical about a homemade cake. The aroma filling your kitchen, the anticipation of that first tender bite, and the sheer joy of sharing a slice with loved ones. If you’ve ever felt intimidated by baking, prepare to have your world changed! Our Easy Vanilla Sponge Cake recipe is designed for everyone, from novice bakers to seasoned pros looking for a reliable, utterly delicious classic.

This isn’t just any vanilla cake; it’s a wonderfully moist, perfectly sweet, and incredibly versatile foundation for any celebration. Whether you’re planning a birthday, a quiet afternoon tea, or simply craving something delightful, this recipe promises sweet success with minimal fuss. So grab your apron, preheat your oven, and get ready to whip up a masterpiece that will have everyone asking for seconds!

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Easy Vanilla Sponge Cake

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A simple, tender, and classic vanilla sponge cake recipe perfect for any occasion.

  • Total Time: 18 minute
  • Yield: 8–10 servings 1x

Ingredients

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  • 2 cups all-purpose flour

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  • 1 ½ cups granulated sugar

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  • 1 tablespoon baking powder

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  • ½ teaspoon salt

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  • 1 cup whole milk

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  • ½ cup unsalted butter, melted

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  • 2 large eggs

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  • 2 teaspoons vanilla extract

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Instructions

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  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

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  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

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  3. In a separate bowl, whisk together milk, melted butter, eggs, and vanilla extract.

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  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

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  5. Divide the batter evenly between the two prepared cake pans.

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  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

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  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

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  8. Once cooled, frost with your favorite frosting and decorate as desired.

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Notes

For a richer flavor, use buttermilk instead of whole milk. You can also add lemon zest for a subtle citrus hint. This cake pairs wonderfully with buttercream, cream cheese frosting, or fresh berries and whipped cream.

  • Author: The Sweet Baker
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes

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