There’s something timeless and comforting about a slice of vanilla sponge cake. Perhaps it’s the delicate crumb, the cloud-like texture, or simply the smell of vanilla filling the kitchen as it bakes. I love how a simple combination of pantry ingredients can transform into something so special. Whether it’s for a birthday, a special celebration, or just a cozy afternoon tea, this fluffy vanilla sponge is a must-have in any baker’s repertoire. For home bakers, a perfect vanilla sponge is a rite of passage — once you master it, you’ll have the confidence to tackle even fancier cakes. And best of all, it uses everyday pantry ingredients and straightforward steps, so even beginner bakers can succeed.
Time & Servings:
Prep Time: 15 minutes (plus time to bring eggs to room temperature if needed and soften butter for the frosting)
Cook Time: 20–22 minutes per layer (total ~45 minutes for two layers)
Cooling Time: ~30 minutes for cake layers to cool completely
Assembly Time: 15 minutes
Total Time: ~1.5 hours (give or take)
Yield: Two 8-inch (20cm) cake layers, about 8–10 servings
Equipment
Mixing bowls: You’ll need at least one large bowl for beating eggs. If using a stand mixer, make sure the bowl is large enough so the foam doesn’t spill out.
Electric mixer or whisk: An electric hand mixer (or stand mixer with whisk attachment) makes whipping the eggs and sugar a breeze. If you don’t have one, a strong arm and a hand whisk can do the job—just allow more time.
Rubber spatula and spoon: Use these for gently folding in the flour and scraping down bowls. A sturdy spatula and a large spoon are useful for smooth, even folding.
Cake pans: Two 8-inch (20cm) round cake pans are ideal for layer cakes. Make sure they’re in good condition. Other sizes will work if you adjust the baking time (a deeper cake needs longer bake time).
Parchment paper: Lining your pans with parchment ensures the cakes release cleanly. Cut circles for the bottoms and strips for the sides to form a neat lining.
Kitchen scale and measuring tools: A digital scale gives the most accurate measurements. Standard measuring cups and spoons can be used, too (just spoon flour in and level it).
Sifter or sieve: For sifting the flour smoothly. A fine-mesh sieve works well if you don’t have a dedicated flour sifter.
Cooling rack: A wire rack lets air circulate under the cake for even cooling. If you don’t have one, an upturned plate or foil sheet can substitute (wrap cake in foil if no rack).
Offset spatula or butter knife: For frosting and spreading filling. An offset spatula makes smoothing buttercream easy, but a regular knife works in a pinch.
Optional: Cake turntable for easy frosting, cake leveler or serrated knife to level domed cakes, piping bags for decorative details.
Ingredients
For the sponge cake:
4 large eggs (room temperature)
150g (¾ cup) caster sugar (fine sugar)
2 tsp vanilla extract (or almond extract for a twist)
100g (¾ cup) self-raising flour, sifted (or cake flour)
50g (⅓ cup) plain all-purpose flour, sifted
Pinch of salt (optional, to balance sweetness)
1 tbsp boiling water (helps the batter become light and smooth)
For the filling (whipped cream & jam):
300ml (1¼ cups) heavy whipping cream, cold
1–2 tbsp icing sugar (powdered sugar), to taste
2 tsp vanilla extract (or the seeds from 1 vanilla bean)
~½ cup fruit jam or fresh berries (strawberry or raspberry are great), optional
For the vanilla buttercream frosting:
115g (½ cup) unsalted butter, softened at room temperature
240g (2 cups) icing sugar (sifted; add more if you like a thicker frosting)
1 tsp vanilla extract
1–2 tbsp milk or heavy cream (to thin the frosting as needed)
Pinch of salt (optional, to cut sweetness)
Instructions
Preheat and prepare: Place a rack in the middle of your oven and preheat to 180°C (160°C fan) or 350°F. Grease two 8-inch (20cm) round cake pans with butter or baking spray, then line the bottoms (and sides, if desired) with parchment paper. This helps the cakes release cleanly later. Make sure the pans are ready to go before you make the batter.
Beat the eggs and sugar: Crack the room-temperature eggs into a large mixing bowl and add all of the sugar. Using an electric mixer (or a strong whisk), beat the eggs and sugar together on medium-high speed. Mix for about 5–6 minutes, until the mixture becomes very thick, pale yellow, and nearly tripled in volume. You’ll notice it become fluffy and “ribbon” off the whisk: this is a sign you’ve beaten in plenty of air for a light cake. Scrape down the sides of the bowl as needed. Once the egg mixture is thick and pale, add the vanilla extract and beat for another 10–15 seconds just to combine.
Sift in the dry ingredients: In a separate bowl, sift together the self-raising flour, all-purpose flour, and salt (if using). Sprinkle half of the sifted flour over the beaten eggs and fold it in gently with a rubber spatula (cut down through the center, scoop under, and turn the bowl). Repeat with the remaining flour so it’s all added. After the last bit of flour is mostly mixed in, pour the tablespoon of boiling water over the batter. Carefully fold it in until the batter looks smooth and silky. (You may see a few streaks of flour—that’s okay. Stop folding as soon as the batter is evenly colored. Over-folding can deflate your mix.)
Fill pans and bake: Divide the batter evenly between the two prepared pans (using a kitchen scale helps to split it evenly). Tap each pan gently on the counter to pop any large air bubbles and smooth the top with a spatula. Place the pans in the oven and bake on the middle rack for about 20–22 minutes. The cakes are done when they are golden on top and spring back lightly when pressed. Insert a toothpick or skewer into the center: it should come out clean or with a few moist crumbs (if it has wet batter, give it another minute or two). Avoid over-baking—if it looks done, it probably is; any extra minute or two is just to be sure.
Cool the sponge layers: Remove the cakes from the oven and let the pans sit on a rack for about 5 minutes. Then run a knife around the edges to loosen the cakes, and carefully invert them onto the cooling rack. Peel off the parchment paper bottoms. Let the layers cool completely (around 20–30 minutes) before adding any filling or frosting. Tip: Don’t rush this—if the cakes are still warm, the frosting or cream will melt right through. Waiting until the layers are fully cool gives you a much neater finished cake.
Make the whipped cream filling: While the cakes cool, you can whip up the cream. (If you have time, chill your mixing bowl and beaters in the fridge for a few minutes first, which helps the cream whip faster.) Pour the cold heavy cream into the chilled bowl, add the icing sugar and vanilla, and beat on medium-high speed. Whip until soft peaks form (when the whisk is lifted, the peaks should gently bend over). Taste it: if you prefer a sweeter filling, add another teaspoon or so of sugar and whip again just until combined. Be careful not to over-whip; stop as soon as it holds soft to medium peaks (when a peak holds its shape but the tip folds over).
Prepare the vanilla buttercream frosting: In a clean bowl, beat the softened butter on medium speed until it’s creamy and pale (about 1–2 minutes). Gradually add the sifted icing sugar: add about 1 cup at a time, mixing on low speed each time (this avoids a sugar cloud!). After each addition, scrape down the sides of the bowl. Once all the sugar is incorporated, add the vanilla extract and a pinch of salt, then beat on medium-high speed for another 1–2 minutes. Check the consistency: if the frosting feels too stiff, add a teaspoon of milk or cream and beat again until smooth. (If it’s too runny, beat in a bit more sifted sugar.) You want a spreadable, creamy texture.
Assemble the cake: Place one cooled sponge layer on your serving plate or cake stand (if it has a domed top, you can level it with a serrated knife to help it sit flat). Spoon half of the whipped cream filling onto this layer and spread it evenly in the center, keeping it a bit away from the edges (it will spread out naturally). If you’re using jam or fresh berries, you can either swirl spoonfuls into the cream with a spatula now or spread a thin layer of jam under the cream first. This adds a delicious fruity note. Carefully top with the second cake layer (domed side up for a taller cake) and press down gently to level everything.
Frost and finish: Apply a thin “crumb coat” of buttercream over the top and sides of the cake (just enough to seal in any loose crumbs). Chill the cake in the fridge for about 10 minutes so this layer sets. Then use the remaining buttercream to cover the entire cake: spread frosting on the top first, pushing it towards the edges, and then frost the sides. Smooth it out with an offset spatula or butter knife while gently turning the cake plate. If the frosting gets too soft, dip your spatula in hot water, wipe it dry, and use the warm blade to smooth the surface (this helps create a clean finish). Once the cake is fully frosted, you can add any final decorative touches – fresh berries, chocolate shavings, sprinkles, or even piped swirls of extra buttercream. Finally, chill the cake again briefly if needed to set the frosting.
Serve and enjoy: Let the finished cake sit at room temperature for a few minutes before slicing (this softens the buttercream for the best texture). Use a sharp knife (dip it in hot water and dry it between cuts) for clean slices. Serve each piece on its own or with a dollop of whipped cream and a berry on top. This vanilla sponge is at its fluffiest the day it’s made, but you can store any leftovers covered in the fridge for 1–2 days. Enjoy every bite of your homemade classic vanilla sponge cake!
Tips for a Fluffy Sponge Cake
Use room-temperature eggs: Eggs whip up with more air when they are warm. If yours are straight from the fridge, set them on the counter for 30 minutes or run them (uncracked) under warm water. Warm eggs will mix into a thicker, more stable foam.
Measure ingredients accurately: Baking is partly science. Weighing your ingredients is best; if using cups, spoon the flour in gently and level it off. Too much flour (or too little sugar) can lead to a dry or heavy cake.
Use caster (superfine) sugar: Fine sugar dissolves faster into the egg mixture, giving a smoother batter. If you only have regular granulated sugar, let the mixer beat a bit longer until the texture is silky and no grains are visible.
Beat the eggs (and sugar) well: The more air you whip into the eggs, the fluffier the cake. Beat on medium-high speed for about 5–8 minutes, until the mixture is very pale and thick. You’ll notice it forming ribbons when the whisk is lifted. Don’t rush this step — it’s key to an airy sponge!
Sift the flour (multiple times): Sifting flour makes it lighter. Do it twice or even three times if you can — it adds air and prevents lumps. After sifting, add the flour to the eggs in batches, folding gently each time. This way you preserve the bubbles in the batter.
Fold gently: Folding means scooping from the bottom of the bowl up over the top and turning the bowl, rather than stirring. Use a rubber spatula and be gentle. Vigorous stirring or beating will knock out the air. If you see a few streaks of flour left, stop folding — those will bake out.
Add hot water at the end: A tablespoon of boiling water (or hot milk) added to the batter at the end will loosen it and help keep the cake moist. Fold it in carefully just until the batter is smooth and shiny, but don’t overmix.
Preheat the oven fully: Always preheat the oven for at least 10-15 minutes. Baking in a properly hot oven gives the batter a good lift right away. An oven thermometer can help verify the temperature if yours runs hot or cold.
Bake on the center rack: Position your pans in the middle of the oven for even heat distribution. If baking two pans side-by-side, rotate them once halfway through if your oven heats unevenly. Do not open the oven door for at least the first 15 minutes, or you risk the sponge collapsing.
Know when it’s done: Golden tops and the cake pulling slightly away from the sides are good visual cues. Use a toothpick or skewer: it should come out clean or with a few moist crumbs. Avoid overbaking, which will dry out the sponge.
Cool properly: As soon as the cakes are out of the oven, let them rest 5 minutes, then run a knife around the edges. Invert onto racks to cool completely. Removing them from the hot pan stops the cooking immediately. A completely cool cake is much easier to frost without tearing.
Grease your pans correctly: A well-greased and parchment-lined pan helps the cake release easily. I like to grease and lightly flour the sides after lining. Ensure the bottom is fully covered with a parchment circle, so it won’t stick.
Use the right pan size: This recipe is tuned for two 8-inch (20cm) pans. If you use a larger or smaller pan, adjust the baking time accordingly (a deeper cake needs longer). Too large a pan will make a very thin cake layer.
Be prepared: Weigh and measure all ingredients before starting, and have your oven and pans ready. Once you start folding in the flour, get the batter into the oven as soon as possible — sponge batter waits for no one!
Troubleshooting
Cake didn’t rise: Often due to under-beaten eggs or an oven that wasn’t hot enough. Make sure the egg-sugar mixture is very thick and pale before adding flour, and that you preheat the oven fully. Beat the eggs and sugar until they fall in a slow ribbon from the whisk, and bake right after mixing.
Center sank or had wet spots: This usually means the cake was underbaked or disturbed too early. Double-check for doneness with a skewer before removing, and avoid opening the oven door too soon. Follow the cooling steps carefully (quick inversion helps prevent soggy spots).
Dry or crumbly cake: Over-mixing (or over-folding) the batter, over-baking, or too much flour can dry out the cake. Fold gently and stop as soon as the dry ingredients are mixed in. Bake just until done. The spoonful of hot water (or a splash of milk/yogurt) helps keep moisture.
Top browns too fast: Some ovens have a hot top element. If the crust forms quickly, tent the cake loosely with foil for part of the bake. A darker top doesn’t affect taste, but foil can help achieve a more even color.
Lumpy or runny buttercream: Lumps mean the butter wasn’t fully softened or sugar wasn’t sifted. For runny frosting, beat in more sifted sugar a little at a time until firm, or chill it briefly. Always start with softened butter and sifted sugar for a smooth result.
Whipped cream deflates: If the cream filling weeps or turns liquidy, it may have been over-beaten or left too long. Re-whip gently if needed, and assemble the cake when layers are completely cool. You can stabilize whipped cream by adding a touch of gelatin or cream cheese if your climate is very warm.
Variations and Add-ins
Citrus zest: Stir in the zest of one lemon, orange, or even lime into the batter for a bright, aromatic twist. A spoonful of lemon curd between the layers or a splash of citrus juice in the whipped cream also adds zing.
Spices: Warm spices pair nicely with vanilla. Add ½ teaspoon of cinnamon, nutmeg, or ginger to the dry ingredients. You’ll get a gently spiced sponge (think light chai or gingerbread notes).
Matcha or tea: For a fun color and flavor, whisk 1–2 tablespoons of matcha (green tea powder) or finely crushed Earl Grey tea leaves into the flour. This makes a delicate green or tea-infused cake.
Chocolate: Transform this recipe into a chocolate sponge by substituting 15–30g of flour with unsweetened cocoa powder. Add a pinch of instant espresso powder to deepen the chocolate flavor. Fill or frost with chocolate ganache for a mocha-chocolate cake.
Fruit: Gently fold fresh or frozen berries (like blueberries or raspberries) into the batter after sifting the flour. Go easy so the berries don’t sink. You can also spread jam (strawberry, apricot, or your favorite) between the layers under the whipped cream. Filling with fresh sliced fruit or jam adds sweetness and moisture.
Nuts: Mix in 30–50g of finely ground nuts (almonds, hazelnuts, or pistachios) with the dry ingredients for extra texture and flavor. Coarsely chopped nuts (like walnuts or pecans) can be sprinkled on top of the batter before baking for a crunchy crust.
Flavor extracts: Instead of vanilla, try 1 teaspoon almond extract, orange blossom water, or even a dash of coconut extract. Almond gives an amaretto-like note, coconut adds tropical hints — get creative!
Frosting alternatives: Vanilla buttercream is classic, but you can try others. For a lighter finish, use whipped cream cheese frosting (cream cheese beaten with a bit of heavy cream and sugar). A Swiss meringue buttercream is silky and less sweet. Or skip frosting and dust with icing sugar for a simple “naked” cake.
Alcohol: For an adult twist, add 1–2 tablespoons of liqueur (coffee liqueur, rum, or orange liqueur) to the frosting. You could also brush simple syrup spiked with a bit of rum or brandy onto the cake layers before frosting to keep them moist and flavorful.
Cupcakes or loaf cake: This batter works well as cupcakes — fill each liner 2/3 full and bake at 180°C (350°F) for about 15–18 minutes. You can also bake it as a loaf cake (in a 9×5 inch pan) at 160°C (325°F) for 45–55 minutes (test with a skewer). Adjust time to get a golden top and a clean skewer.
Dairy-free: Use a vegan butter substitute for the buttercream and coconut cream in place of whipping cream. The cake itself (without butter) is nearly dairy-free except for the buttercream.
Gluten-free: Substitute a 1:1 gluten-free flour blend (with xanthan gum) for the regular flour. Let the batter rest a few minutes after folding in the GF flour — it helps hydrate. The sponge will be just as tasty, though slightly more fragile, so handle gently when flipping and frosting.
Decoration: Don’t forget the finishing touch! Top the frosted cake with fresh berries, sliced fruit, edible flowers, or chocolate curls. You can dust the top with cocoa or icing sugar. For a party, add colorful sprinkles or piped buttercream rosettes. A drizzle of chocolate or caramel sauce on each plated slice makes it extra special.
Storage and Make-Ahead
Bake ahead: You can make the sponge layers a day or two before. Once fully cooled, wrap each layer in plastic wrap or store in an airtight container. Keep them at room temperature (or refrigerate if your kitchen is warm). When ready to assemble, let them return to room temperature before adding fillings or frosting.
Freezing layers: For longer storage, these sponge cakes freeze beautifully. Wrap cooled layers tightly in two layers of plastic wrap, then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight or on the counter for a few hours before frosting.
Assembling: Assemble the cake at least 30 minutes before serving so the flavors meld. If you’ve used whipped cream, keep the cake refrigerated (the cream will soften quickly at room temp). Buttercream is sturdier, so the assembled cake can sit out a bit, but chill it if you’re not serving it right away.
Storing leftovers: Cover the cake or individual slices with plastic wrap or put them in an airtight container. In the fridge, the cake will keep for 1–2 days. If you used whipped cream filling, it must stay cool. A cake with only jam and buttercream can sit out a few hours, but long-term is best chilled.
Reheating: Let refrigerated cake slices sit out for 10–15 minutes before serving to soften the frosting. You can gently warm a slice in the microwave for a few seconds to make it extra tender. Even straight from the fridge, a chilled vanilla sponge with a hot cup of tea or coffee is delightful.
Happy baking and enjoy every fluffy, delicious slice of your homemade vanilla sponge cake!
