Easy Vanilla Sponge Cake Recipe (Light & Fluffy)

There’s something so comforting about a classic vanilla sponge cake recipe. It’s soft, light, and perfectly sweet — the kind of cake you can dress up for a birthday or enjoy with a simple cup of coffee in the afternoon. I always come back to this recipe because it never fails me.

This vanilla sponge cake recipe gives you that beautifully airy texture with a tender crumb that melts in your mouth. It’s simple enough for beginners, but elegant enough to use for layered celebration cakes. Whether you frost it, fill it, or serve it plain with powdered sugar, this cake feels special every single time.

And the best part? You only need basic pantry ingredients and a little mixing magic to create something absolutely irresistible.

More Recipes

• Strawberry Coconut Sponge Cake

INGREDIENTS

Here’s everything you’ll need to make this soft and fluffy vanilla sponge cake recipe. I kept it simple and classic, using pantry staples you probably already have.

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons (8 g) baking powder
• ½ teaspoon (3 g) salt

Wet Ingredients

• 4 large eggs (room temperature)
• ½ cup (120 ml) whole milk (room temperature)
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• 2 teaspoons (10 ml) pure vanilla extract
• ¼ cup (60 ml) vegetable oil

Optional (For Extra Flavor or Texture)

• 1 tablespoon (15 ml) sour cream or plain Greek yogurt (for added moisture)
• 1 tablespoon (10 g) cornstarch (for a lighter, softer crumb)

Make sure your eggs and milk are at room temperature — that little step makes a big difference in achieving that light, airy sponge texture.

INSTRUCTIONS

Let’s bake this beautiful vanilla sponge cake recipe together. Follow these simple steps and you’ll get a light, fluffy cake every time.

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).

Grease and line two 8-inch (20 cm) round cake pans with parchment paper. Lightly flour the sides for easy release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 cups (250 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• ½ teaspoon (3 g) salt
• 1 tablespoon (10 g) cornstarch (if using)

Set the bowl aside.

3. Whip the Eggs and Sugar

In a large mixing bowl, beat 4 large eggs on medium speed for about 1 minute until slightly frothy.

Gradually add 1 cup (200 g) granulated sugar while mixing. Continue beating for 4–5 minutes until the mixture becomes pale, thick, and fluffy. This step creates the airy structure that makes this vanilla sponge cake recipe so light.

4. Add Wet Ingredients

Reduce the mixer speed to low. Add:

• ½ cup (115 g) melted unsalted butter
• ¼ cup (60 ml) vegetable oil
• ½ cup (120 ml) whole milk
• 2 teaspoons (10 ml) vanilla extract
• 1 tablespoon (15 ml) sour cream (if using)

Mix gently just until combined. Do not overmix.

5. Fold in the Dry Ingredients

Sift the dry ingredients into the wet mixture in two batches.

Gently fold using a spatula until no streaks of flour remain. Keep your movements light to preserve the air in the batter.

6. Bake

Divide the batter evenly between the prepared pans. Smooth the tops gently.

Bake at 350°F (175°C) for 22–28 minutes, or until a toothpick inserted into the center comes out clean.

Avoid opening the oven during the first 20 minutes to prevent the cake from sinking.

7. Cool Properly

Let the cakes cool in the pans for 10 minutes.

Then transfer them to a wire rack and allow them to cool completely before frosting or slicing.

TIPS & VARIATIONS

I love sharing little tricks that take a simple vanilla sponge cake recipe from good to absolutely perfect. Here are my favorite tips to help you succeed every single time.

Baking Tips

Use room temperature ingredients.
Cold eggs or milk can cause the batter to curdle and affect the rise. Let everything sit out for about 30 minutes before you start.

Don’t overmix the batter.
Once you add the flour, fold gently. Overmixing can deflate the air you worked so hard to build and make the cake dense instead of fluffy.

Measure flour correctly.
Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack too much flour and make your vanilla sponge cake recipe dry.

Line your pans.
Always use parchment paper on the bottom. It guarantees easy release and keeps the cake layers perfectly smooth.

Easy Variations

Lemon Vanilla Sponge
Add 1 tablespoon (15 ml) fresh lemon zest and replace 2 tablespoons (30 ml) of milk with lemon juice for a bright, fresh flavor.

Almond Twist
Replace ½ teaspoon (2.5 ml) of vanilla extract with almond extract for a delicate bakery-style aroma.

Chocolate Marble Version
Remove ½ cup (60 g) of batter and mix it with 2 tablespoons (15 g) cocoa powder. Swirl it back into the pan before baking.

Layer Cake Upgrade
Slice each cake layer in half horizontally and fill with whipped cream, pastry cream, or fruit preserves for a stunning celebration cake.

Storage & Make-Ahead Tips

• Store the unfrosted cake tightly wrapped at room temperature for up to 2 days.
• Refrigerate frosted cake for up to 4 days in an airtight container.
• Freeze wrapped layers for up to 2 months. Thaw at room temperature before decorating.

This vanilla sponge cake recipe holds its texture beautifully, which makes it perfect for prepping ahead for birthdays or gatherings.

SERVING IDEAS

One of the things I absolutely love about this vanilla sponge cake recipe is how versatile it is. You can keep it simple and cozy or dress it up into something truly celebration-worthy.

Simple & Classic

• Dust the top with powdered sugar and serve with fresh strawberries.
• Add a dollop of lightly sweetened whipped cream on the side.
• Slice and serve with hot coffee or tea for the perfect afternoon treat.

This version feels elegant but effortless — perfect for a casual brunch or a quiet weekend bake.

Celebration Style

• Layer with vanilla buttercream and strawberry jam for a beautiful birthday cake.
• Fill with pastry cream and top with fresh berries for a bakery-style finish.
• Frost with chocolate ganache for a simple but luxurious twist.

This vanilla sponge cake recipe creates sturdy yet soft layers, so it works beautifully for stacked cakes.

Fresh & Fruity Pairings

• Serve with macerated berries and a drizzle of honey.
• Pair with lemon curd for a bright, fresh flavor contrast.
• Add sliced peaches and whipped cream in summer for a light dessert option.

Occasion Ideas

• Birthday parties
• Baby showers
• Afternoon tea gatherings
• Holiday dessert tables
• Mother’s Day brunch

No matter how you serve it, this vanilla sponge cake recipe adapts beautifully to any occasion.

FAQs

1. How do I store vanilla sponge cake?

Store the unfrosted vanilla sponge cake recipe tightly wrapped in plastic wrap at room temperature for up to 2 days.

If the cake is frosted, place it in an airtight container and refrigerate for up to 4 days. Let it come to room temperature before serving for the best texture.

2. Can I freeze this vanilla sponge cake recipe?

Yes, absolutely. Wrap each cooled layer tightly in plastic wrap and then in foil. Freeze for up to 2 months.

Thaw at room temperature while still wrapped to prevent condensation from making the cake soggy.

3. Why did my sponge cake sink in the middle?

Your cake may sink if you:

• Open the oven door too early
• Overmix the batter after adding flour
• Underbake the cake
• Use expired baking powder

Bake at 350°F (175°C) and avoid disturbing the oven during the first 20 minutes for the best rise.

4. Can I make this vanilla sponge cake recipe in one pan?

Yes. You can bake it in one 9-inch (23 cm) round pan. Increase the baking time to 30–35 minutes at 350°F (175°C). Check with a toothpick to make sure the center is fully baked.

5. Can I substitute the milk?

Yes. You can use:

• Buttermilk for extra tenderness
• Almond milk for a dairy-free option
• Half-and-half for a richer flavor

Keep the measurement the same: ½ cup (120 ml).

6. How do I make the cake extra fluffy?

Whip the eggs and sugar until pale and thick. That step creates the airy structure that makes this vanilla sponge cake recipe beautifully light.

Also, fold the flour gently to avoid deflating the batter.

Recipe

Yield: 2 (8-inch / 20 cm) cake layers

Vanilla Sponge Cake Recipe

Print

This vanilla sponge cake recipe creates a light, fluffy, and perfectly sweet cake with a tender crumb. It’s easy to make, beginner-friendly, and perfect for layering, frosting, or serving simply with fresh fruit.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

Dry Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons (8 g) baking powder
• ½ teaspoon (3 g) salt
• 1 tablespoon (10 g) cornstarch (optional, for softer crumb)

Wet Ingredients:

• 4 large eggs (room temperature)
• ½ cup (120 ml) whole milk (room temperature)
• ½ cup (115 g) unsalted butter, melted
• ¼ cup (60 ml) vegetable oil
• 2 teaspoons (10 ml) pure vanilla extract
• 1 tablespoon (15 ml) sour cream or Greek yogurt (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans with parchment paper.
2. Whisk together flour, baking powder, salt, and cornstarch (if using). Set aside.
3. Beat eggs for 1 minute. Gradually add sugar and continue beating for 4–5 minutes until pale and thick.
4. Add melted butter, oil, milk, vanilla extract, and sour cream. Mix gently until combined.
5. Sift dry ingredients into the batter in two batches. Fold gently until smooth. Do not overmix.
6. Divide batter evenly between pans.
7. Bake at 350°F (175°C) for 22–28 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting

Notes

Use room temperature ingredients for best texture.

Avoid opening the oven during the first 20 minutes of baking.

Wrap and freeze layers for up to 2 months.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 280

Nutrition information is estimated and may vary based on ingredients used.

I truly believe every home baker needs a reliable vanilla sponge cake recipe in their collection, and this one never disappoints. It’s soft, fluffy, beautifully balanced, and so easy to customize for any occasion. Whether you keep it simple with powdered sugar or turn it into a stunning layered celebration cake, this recipe gives you that perfect bakery-style texture every single time.

If you try this vanilla sponge cake recipe, I would absolutely love to hear how it turned out for you. Did you frost it? Add fruit? Turn it into a birthday cake? Leave a comment and tell me how you made it your own.

Happy baking, friend 🤍