Dessert Vanilla Sponge Cake

Name: Dessert Vanilla Sponge Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 4 large eggs; 1 cup granulated sugar; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 cup unsalted butter, melted; 2 teaspoons pure vanilla extract; Pinch of salt

Highlighted under: Baking & Desserts

I absolutely love making this Dessert Vanilla Sponge Cake! The light and airy texture of the sponge is a delight, while the rich vanilla flavor fills the air as it bakes. It’s my go-to dessert for gatherings and special occasions, and it always impresses my family and friends. Plus, it’s surprisingly easy to whip up with just a few simple ingredients. I often serve it with fresh berries and a dollop of whipped cream for an extra touch of indulgence. Trust me, once you try this cake, it will become a staple in your baking repertoire.

Created by

Kyle

Last updated on 2026-02-03T21:01:27.279Z

When I first attempted this Vanilla Sponge Cake, I was a bit intimidated. However, I was pleasantly surprised by how easily it came together. The secret to a fluffy sponge lies in beating the eggs and sugar until they are pale and thick, creating air pockets that help the cake rise beautifully. To elevate the flavor, I always use high-quality vanilla extract.

One of my favorite tips is to sift the flour and baking powder together before gently folding it into the egg mixture. This ensures an even distribution of the leavening agent, which prevents any lumps. Trust me, the result is a cake that’s soft, moist, and bursting with vanilla flavor!

        Why You'll Love This Recipe
        Fluffy texture that creates a heavenly mouthfeel
Rich vanilla aroma that fills your kitchen
Versatile base for various toppings and fillings

      

Mastering the Sponge Cake Technique

Achieving the perfect sponge cake comes down to the technique used in beating the eggs and sugar. The mixture should turn pale and thick, which usually takes about 5 minutes of vigorous whisking. This aeration is crucial, as it helps the cake rise and creates its characteristic light, fluffy texture. Using an electric mixer makes this step much easier, but a good whisk and some elbow grease will work too. Make sure to reach the desired consistency before moving on to combining the dry ingredients.

When combining the dry ingredients, it’s important to sift them together. Sifting not only removes lumps but also incorporates air, which helps the cake remain soft and light. Be gentle when folding the dry ingredients into the wet mixture; overmixing can lead to a denser texture. Aim for just combined, with a few visible streaks of flour remaining. This ensures the sponge retains its airy quality, which is the hallmark of a successful vanilla sponge cake.

Variations and Serving Suggestions

While the vanilla sponge cake is delightful on its own, it serves as a fantastic base for countless variations. You can layer it with jam, fresh fruits, or whipped cream for added flavor and texture. Consider infusing the batter with citrus zest or almond extract for a unique twist. For a more decadent version, try adding chocolate chips or a swirl of cocoa powder, adjusting the dry ingredient measurement slightly to accommodate any extra additions.

For serving, dusting the cooled cake with powdered sugar creates an elegant presentation. If you’re feeling indulgent, top it with a generous layer of buttercream or cream cheese frosting. Pairing it with seasonal fruits such as strawberries or raspberries not only enhances the visual appeal but also balances the sweetness of the cake beautifully. I often serve it at gatherings to impress guests with its vibrant appearance and sumptuous flavors.

Ingredients

Gather the following ingredients to create your delightful vanilla sponge cake:

For the Cake

4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
Pinch of salt

Make sure to have these ingredients ready to go before you start baking!

Instructions

Follow these simple steps to bake your vanilla sponge cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment paper.

Beat Eggs and Sugar

In a large bowl, whisk the eggs and sugar together until the mixture is pale and thick, about 5 minutes.

Combine Dry Ingredients

Sift the flour, baking powder, and salt together into a separate bowl.

Fold Ingredients Together

Gently fold the sifted dry ingredients into the egg mixture until just combined, being careful not to overmix.

Add Butter and Vanilla

Drizzle in the melted butter and vanilla extract, folding gently until incorporated.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, serve with your favorite toppings.

Enjoy your delicious vanilla sponge cake!

Pro Tips

To keep the cake moist, avoid overbaking and store it in an airtight container at room temperature if not serving immediately.

Ingredient Role Breakdown

Each ingredient in this vanilla sponge cake plays a significant role in its overall flavor and texture. The eggs are fundamental; they provide structure and stability. When beaten, they incorporate air that contributes to the rise during baking. The granulated sugar not only sweetens but also melts into the batter, enhancing moisture and adding to the cake’s tender crumb. It's essential to use fresh eggs for the best results, as they whip up more effectively.

Flour serves as the backbone of the cake, providing necessary structure, while baking powder acts as the leavening agent, ensuring that the cake rises properly. If you're in need of a gluten-free option, consider substituting with a gluten-free all-purpose blend. Just keep in mind that different blends may require slight adjustments in liquid ratios—it's worth experimenting to find your perfect combination.

Make-Ahead and Storage Tips

This vanilla sponge cake can be made ahead of time, making it perfect for planning parties or special events. Once baked and cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to three days. If you need to keep it longer, freeze it. Slice the cooled cake and wrap individual pieces in plastic before placing them in an airtight container or freezer bag; it can be frozen for up to three months. Just thaw at room temperature before serving.

When ready to serve, consider refreshing the cake by brushing it lightly with simple syrup, which can add moisture back into the cake, especially after freezing. You can make this syrup by boiling sugar and water together until dissolved. Flavor it with vanilla or a splash of liqueur for an extra kick. This small step transforms the cake, ensuring it stays moist and delicious every time you serve it.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will give you an even lighter texture, but be aware that you may need to adjust the quantity slightly.

→ What should I use to top the cake?

You can use whipped cream, fresh berries, or even a light dusting of powdered sugar for a simple topping.

→ How do I store the leftover cake?

Wrap the leftover cake in plastic wrap and store it in an airtight container at room temperature for up to three days.

→ Can I freeze the sponge cake?

Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the refrigerator before serving.