Light as air, softly sweet, and impossibly pillowy—this is the Fluffy Vanilla Sponge Cake of your dreams! Whether you’re a first timer or a seasoned baker, you’ll fall head over heels for every cloud-soft slice of this classic treat that’s as joyful for birthdays and celebrations as it is with your afternoon cup of tea.
Why You’ll Love This Recipe
- Featherlight Texture: The cake is wonderfully airy and moist, perfect for layering or enjoying on its own.
- Pure Vanilla Flavor: Subtle vanilla notes shine through, making each bite feel nostalgic and comforting without being overpowering.
- Minimal Ingredients: With just a handful of pantry staples, this recipe is easy to whip up whenever the craving strikes.
- Versatile for Every Occasion: Dress it up with fruit and cream or keep it simple—a true blank canvas for your creativity.
Ingredients You’ll Need
You’ll be amazed how just a few simple ingredients can work magic together to create this irresistible, Fluffy Vanilla Sponge Cake. Each one is essential, from the eggs that build volume to the flour that lends the cake its signature tender crumb.
- Eggs (4, about 200g): The backbone of your sponge! They add structure, volume, and that gorgeous golden hue. Use room temperature eggs for better whipping.
- Granulated sugar (140g or 1 cup – 1 tablespoon): Sweetens and stabilizes the eggs while helping capture air for that lofty rise.
- Cake flour (130g or 1 cup + 2 tablespoons): Low-protein cake flour ensures a delicate, tender crumb—don’t substitute with all-purpose if you want that featherlight result!
- Milk (20g or 4 teaspoons): Adds subtle richness and helps to keep the sponge moist.
- Oil (40g or 2 ⅔ tablespoons): Keeps the cake moist longer and makes the crumb extra soft and melt-in-your-mouth.
- Vanilla extract (¼ teaspoon, optional): Just a touch enhances the aroma and flavor of the cake, giving it that classic bakery feel.
Variations
What I love most about this Fluffy Vanilla Sponge Cake is how easy it is to make your own. Whether you have dietary needs or just want to change things up, there’s plenty of room to experiment and get creative!
- Citrus Twist: Add a teaspoon of finely grated lemon or orange zest to the batter for a bright, zesty note.
- Chocolate Swirl: Gently fold in a few tablespoons of melted dark chocolate to half the batter for a marbled effect that’s as gorgeous as it is delicious.
- Dairy-Free Version: Swap the milk for your favorite non-dairy option and use a neutral oil to keep things light and allergen-friendly.
- Sugar Alternative: Use organic cane sugar or a granulated sugar substitute suitable for baking if you want to cut down on refined sugars.
How to Make Fluffy Vanilla Sponge Cake
Step 1: Prep Like a Pro
Get everything ready before you start: preheat your oven to 355ºF (180ºC) for that even bake, prepare your cake tin with parchment or a light coating of butter and a dusting of flour, and sift the cake flour well. Measure your ingredients by weight if you can—it truly makes a world of difference for airy perfection!
Step 2: Warm the Eggs & Sugar
Combine whole eggs and sugar in a mixing bowl, then gently warm them over barely simmering water. Whisk constantly until the mixture feels warm—not hot, just like a relaxing bath! This step helps you whip the eggs up to their full, frothy potential and guarantees a sky-high rise.
Step 3: Whip Until Fluffy
Transfer your warm eggs and sugar to a stand mixer (or use a hand mixer) and whip at high speed until the batter is super pale, thick, and forms ribbons that linger on the surface. For the silkiest sponge, finish by whipping at low speed for a minute—this shrinks any big bubbles and gives the cake its irresistible, glossy sheen.
Step 4: Fold and Combine
Gently fold your sifted cake flour into the batter in two or three additions, being careful not to deflate all that beautiful air you whipped in. Once you can’t see any flour streaks, drizzle in the combined milk, oil, and optional vanilla extract, folding until just incorporated—the batter should flow smoothly off your spatula.
Step 5: Bake to Perfection
Pour the batter straight into your prepared pan and pop it into the oven immediately. Bake until the top is a delicate golden color and the center springs back softly when touched—30–35 minutes for an 8-inch round pan. Let your Fluffy Vanilla Sponge Cake cool upside down out of the oven for the best, springiest texture!
Pro Tips for Making Fluffy Vanilla Sponge Cake
- Room Temperature Is Key: Start with eggs at room temperature—cold eggs just won’t whip up with enough volume, and you want every last bit of those tiny bubbles!
- Gentle Folding Technique: Use a wide spatula and scoop from the bottom up—this keeps your batter airy and prevents the dreaded dense cake.
- Don’t Wait to Bake: Once the batter is ready, get it in the oven immediately. Letting it sit will cause all your hard-earned fluffiness to deflate.
- Cool Upside Down: Turn the cake out to cool upside down on a wire rack. This keeps the crumb ultra-fine and stops the sponge from sinking as it cools.
How to Serve Fluffy Vanilla Sponge Cake
Garnishes
Finish your Fluffy Vanilla Sponge Cake with a simple dusting of powdered sugar for elegance, or crown it with a pillow of whipped cream and fresh berries for a vibrant burst of color and flavor. Thin slices of seasonal fruit or a glossy fruit glaze also look beautiful and add bright contrast.
Side Dishes
This gentle, vanilla-scented cake loves to be partnered with a pot of hot tea, a splash of vanilla custard, or even a scoop of your favorite ice cream. For special occasions, pair it with lemon curd or rich chocolate sauce for an unforgettable dessert plate.
Creative Ways to Present
For a showstopper, carefully slice your Fluffy Vanilla Sponge Cake into layers and fill with pastry cream, fruit, or lightly sweetened whipped cream. Try turning it into adorable mini cakes with cookie cutters, or stack thin cut-outs in parfait glasses with berries and mousse for an elegant, deconstructed dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your sponge cake tightly in plastic wrap, then pop it into a ziplock or airtight container. It’ll stay soft and delightful on your counter for up to two days, or in the fridge for up to four days—just keep it away from moisture and strong-smelling foods.
Freezing
This cake freezes beautifully! After cooling, wrap it twice (first in plastic, then foil or a freezer-safe bag) to prevent freezer burn. Store in the freezer for up to 2–3 months. When ready to serve, let it thaw at room temperature (still wrapped) to preserve maximum moisture.
Reheating
While you won’t usually need to reheat Fluffy Vanilla Sponge Cake, you can gently warm individual slices in the microwave for just 5–10 seconds if you want a “just baked” softness. Be careful not to overdo it—sponge cake heats quickly and can dry out if left too long.
FAQs
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Can I make this Fluffy Vanilla Sponge Cake without a stand mixer?
Absolutely! A hand mixer works just as well. It may take a few extra minutes to whip the eggs and sugar to the right volume, but just be patient and look for those thick, pale ribbons that sit on the surface of the batter.
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What should I do if my cake sinks in the middle?
This is often caused by underbaking or sudden temperature changes. Always check the cake’s doneness—when lightly pressed, the center should spring back. Also, try not to open the oven door too early or too often while it bakes.
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Can I double this recipe for a larger cake?
Yes—you can double the ingredients, but for best results, bake in two separate pans rather than one deep pan. This way you’ll preserve that wonderful fluffiness and avoid dense spots in the center.
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How do I prevent the cake from sticking to the pan?
Be sure to line your pan with parchment or thoroughly grease and flour the sides and bottom. Letting the cake cool for a few minutes before unmolding also helps, but don’t wait too long or the cake might stick as it steams.
Final Thoughts
I hope you give this Fluffy Vanilla Sponge Cake a spot in your baking rotation—it’s pure joy, easy enough for any day, and always a hit with family and friends. Share a slice, layer it up, or sneak it straight from the pan—I promise, you’ll be baking this again and again!
Print
Fluffy Vanilla Sponge Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 8-inch round cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
Indulge in the light and airy perfection of a Fluffy Vanilla Sponge Cake. This classic recipe yields a delicate and moist cake that is perfect for any occasion.
Ingredients
Sponge Cake:
- 200 g (4 Eggs) Eggs
- 140 g (1 cup – 1 Tablespoon) Granulated sugar
- 130 g (1 cup + 2 Tablespoons) Cake flour
- 20 g (4 teaspoons) Milk
- 40 g (2 2/3 Tablespoons) Oil
- 1/4 teaspoon Vanilla extract Optional
Instructions
- Preparation
1. Preheat the oven to 355ºF (180ºC). 2. Prepare hot, simmering water to warm eggs. 3. Set up cake liners inside a pan. 4. Sift cake flour. 5. Combine milk, oil, and vanilla ahead.
- Sponge Cake
Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath. Whip whole eggs and sugar at high speed until very fluffy. Finish at low speed to make air bubbles smaller until it looks very shiny. Add cake flour and fold until you don’t see any flour. Add milk and oil and fold until everything is incorporated evenly. The cake batter should flow smoothly when you drop it with a spatula. Pour the batter into the prepared pans right away and bake at 355ºF (180ºC) until the center bounces back very gently.
Notes
- How to store it: Wrap it tightly, put that in a zip log, or wrap it one more time. And use it up within a few days ideally. You can also freeze for up to a few months. Or eat it right away for the very best taste!
Nutrition
- Serving Size: 1 slice
- Calories: 277 kcal
- Sugar: 14g
- Sodium: 139mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 24g
- Fiber: 0.3g
- Protein: 14g
- Cholesterol: 362mg
