Name: Fluffy Vanilla Sponge Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs (room temperature); 3/4 cup granulated sugar; 1/4 cup whole milk (room temperature); 1/4 cup unsalted butter (melted); 2 teaspoons pure vanilla extract

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If there’s one cake that always gets the oohs and aahs at family gatherings or tea-time treats, it’s the Fluffy Vanilla Sponge Cake. Imagine a golden, airy crumb that’s both tender and light, delicately balanced with the warmth of real vanilla. Whether you want to layer it with fruit and cream, frost it into a showstopper, or enjoy it as a humble slice with coffee, this cake is pure comfort food magic. It’s the versatile, never-fail classic every baker should have up their sleeve, and I’m thrilled to share every tip and trick to get it just right!

Fluffy Vanilla Sponge Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Fluffy Vanilla Sponge Cake lies in its simplicity: just a handful of everyday ingredients, each one chosen to coax out that signature height, flavor, and dreamy texture. Don’t be tempted to cut corners—each element truly matters, working together to deliver a cake that’s impossibly soft and full of flavor.

All-purpose flour: The backbone of the cake, providing structure without heaviness—measure carefully for the lightest crumb.
Baking powder: Gives the cake its irresistible lift, so every bite is airy and soft.
Salt: Just a touch heightens all the sweet, warm vanilla flavors.
Eggs (room temperature): Whipped until voluminous, eggs are the secret to that signature sponge height and springy texture.
Granulated sugar: Sweetens the cake and helps stabilize the whipped eggs for a perfectly fluffy crumb.
Whole milk (room temperature): Adds tender moisture without weighing down the cake—use room temperature for a smooth, cohesive batter.
Unsalted butter (melted): Provides rich flavor and a soft mouthfeel; melted butter incorporates easier, so your sponge stays featherlight.
Pure vanilla extract: The real star—choose a good-quality vanilla for the deepest, warmest flavor.

How to Make Fluffy Vanilla Sponge Cake

Step 1: Prepare the Pan and Preheat

To set yourself up for sponge cake success, begin by preheating your oven to 350°F. Grease an 8-inch round cake pan, then line the bottom with parchment paper. This simple prep ensures the cake slips right out, keeping the delicate structure intact and golden.

Step 2: Sift the Dry Ingredients

Grab a medium bowl and sift together the flour, baking powder, and salt. Sifting helps aerate the flour, removes lumps, and promotes even mixing throughout the batter—a must for this Fluffy Vanilla Sponge Cake.

Step 3: Whip the Eggs to Perfection

In a large mixing bowl, beat the room temperature eggs with an electric mixer on high speed for 5 to 7 minutes. They’ll grow pale, thick, and triple in volume—that’s your ticket to lightness. This step is the heart of sponge cake magic: the more air you whip in, the fluffier your cake.

Step 4: Add the Sugar Gradually

Slowly sprinkle in the sugar while continuing to beat. This allows the sugar to dissolve fully and helps stabilize all that precious air you’ve whipped in, giving the cake that unmistakable velvety, spongy crumb.

Step 5: Fold in the Dry Ingredients

Using a gentle hand and a spatula, fold the sifted dry ingredients into the egg mixture. Take your time and work carefully—keeping the batter airy is the whole game with this Fluffy Vanilla Sponge Cake. Overmixing will deflate your efforts, so stop as soon as the dry spots disappear.

Step 6: Add the Milk, Butter, and Vanilla

In a small bowl, combine the milk, melted butter, and vanilla extract. Add a few tablespoons of cake batter into this mixture (a quick tip: it’s called tempering), stir to blend, then fold it gently back into the large bowl. This ensures that everything incorporates smoothly without losing essential airiness.

Step 7: Bake and Cool

Pour the luscious batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling completely. Take a deep breath—the aroma alone is worth the wait!

How to Serve Fluffy Vanilla Sponge Cake

Garnishes

Dress up your Fluffy Vanilla Sponge Cake with a dusting of powdered sugar, a dollop of whipped cream, or a scattering of fresh berries. Chopped nuts, a drizzle of honey, or a swirl of chocolate sauce are lovely finishing touches too—the cake’s simplicity is the perfect backdrop for all your favorite toppings.

Side Dishes

Pairing is half the fun! Serve slices alongside a scoop of vanilla ice cream, a compote of seasonal fruits, or a tangy lemon curd for delightful contrasts in flavor and temperature. For something simple but nostalgic, try it with a piping hot cup of tea or coffee.

Creative Ways to Present

Get playful: layer your Fluffy Vanilla Sponge Cake with whipped cream and fruit for a light trifle, turn it into an elegant base for strawberry shortcake, or build a celebratory layer cake with your favorite frostings and jams. You can even cube it for mini parfaits or cut it into whimsical shapes for a fanciful dessert platter.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep any leftover Fluffy Vanilla Sponge Cake tightly wrapped or in an airtight container at room temperature. It’ll stay fresh and soft for up to two days (if it lasts that long!), making it perfect for snacking or impromptu dessert cravings.

Freezing

To freeze, wrap individual slices or the whole cooled cake securely in plastic wrap, then place in a freezer bag. It keeps beautifully for up to two months. Thaw at room temperature for a few hours and it’ll taste just as heavenly as the day you baked it.

Reheating

If you prefer a warm slice, simply microwave individual pieces for 5 to 10 seconds—or briefly warm in a 300°F oven. This restores a touch of that just-baked softness, with all the comforting vanilla aroma floating through your kitchen.

FAQs

Why did my sponge cake come out dense instead of fluffy?

This usually means the eggs weren’t whipped enough or the batter was over-mixed when adding the dry ingredients. For the best rise and airiness, always use room temperature eggs and be extra gentle folding in the flour mixture.

Can I substitute the all-purpose flour with cake flour?

Yes, using cake flour will give your Fluffy Vanilla Sponge Cake an even finer, more delicate crumb. For every cup of all-purpose flour, substitute 1 cup plus 2 tablespoons cake flour for best results.

How can I add more flavor variations to this cake?

This recipe is a beautiful canvas—try adding citrus zest, a dash of almond extract, or even folding in mini chocolate chips for a tasty twist. Just be sure to keep additions light, so you maintain that classic fluffy texture.

Can I use this cake for layer cakes or as a base for decorated cakes?

Absolutely! This Fluffy Vanilla Sponge Cake is sturdy enough for layering, holds frostings and fillings beautifully, and slices cleanly for picture-perfect presentation. Double the recipe for a showstopping layer cake.

Is it possible to make this cake dairy-free?

With a few swaps, yes! Replace the butter with a neutral oil or dairy-free margarine and opt for plant-based milk. The flavor may change slightly, but the cake will still turn out lovely and light.

Final Thoughts

If you’ve been searching for a treat that hits that perfect note between celebration and simplicity, look no further than this Fluffy Vanilla Sponge Cake. It’s one recipe I return to again and again—and I hope you’ll find as much joy baking and sharing it as I do. Happy baking, friends!

Fluffy Vanilla Sponge Cake Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the light and airy perfection of this Fluffy Vanilla Sponge Cake. With its delicate crumb and rich vanilla flavor, this classic cake is a versatile treat suitable for any occasion.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:

4 large eggs (room temperature)
3/4 cup granulated sugar
1/4 cup whole milk (room temperature)
1/4 cup unsalted butter (melted)
2 teaspoons pure vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
Prepare Dry Ingredients: Sift together the flour, baking powder, and salt in a medium bowl.
Whip Eggs: In a large mixing bowl, beat eggs on high speed until thick, pale, and tripled in volume.
Add Sugar: Gradually add sugar while beating until fully dissolved.
Fold Dry Ingredients: Gently fold in the sifted dry ingredients with a spatula.
Mix Wet Ingredients: Whisk together milk, melted butter, and vanilla in a small bowl.
Combine Batter: Temper milk mixture with batter, then fold back into the main batter.
Bake: Pour batter into the pan and bake for 25–30 minutes until a toothpick comes out clean.
Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure eggs are at room temperature and beat until very fluffy.
This cake is ideal for layering, frosting, or enjoying with whipped cream and berries.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American