Vanilla Sponge Cake Recipe: Fluffy & Moist

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Every baker needs a good base vanilla sponge cake recipe in their repertoire. Something that can be used as a delicious stand alone flavor or as a base for many different flavor variations. It took me a long time to find and tweak a vanilla sponge cake recipe to my liking and it’s hight time I share it with you guys.

This exceptional, yet simple Vanilla Sponge Cake has a velvety, tender crumb. Light and airy, with soft texture.

 

 

vanilla sponge cake recipe

 

What is different about a vanilla sponge cake verses other vanilla cake recipes?

There are many mixing methods for making cakes.  Each technique is based on specific ingredients using different mixing methods, and results in a different final product: from a light as air cake, to one that’s sturdy enough to hold up in wedding tiers. Two standards methods are the creaming method and the reverse creaming method.  Both of these methods tend to produce a more dense cake with a tight crumb and a sturdy texture.  This style of cake lends itself well to many applications including tiered cakes and sculpted cakes. Sponge cakes are a made a little different and they tend to have a more open, airy crumb.

Mildly sweet, sponge cakes are high-rising and light as air, with the perfect degree of moistness.

Sponge cakes can be made different ways. One way is beating egg yolks and sugar (or whole eggs and sugar) until a very thick foam-like batter is created. The batter is pale yellow in color, and falls off the beater in ribbons. Flour is then gently stirred in. This is the method I use.  It’s quicker and easier than separating the eggs, whipping the whites and folding them back in at the end, and the resulting cake is just as good in my opinion.  This method dates back to before the widespread use of baking soda or powder, when trapped air was a cake’s only leavening.

 

vanilla sponge cake recipe

Here are a few tips to keep in mind when you are making your Vanilla Sponge Cake:

1:  Make sure to whip your eggs and then your eggs and sugar long enough.  If you don’t get enough air whipped into the mixture your cake will not rise as nicely and thus have a more dense, gummy texture.

2:  Make sure all your ingredients are room temperature so they play nice together

3:  Do not over heat your milk/butter mixture.  The emulsification process is impended when the milk is too hot.

4: Bake right away!  This batter needs to be baked immediately and will not hold.  Do not make more than you can fit in your oven immediately.

5: Do not over bake:  vanilla sponge cake will dry out quickly if over baked.  This type of cake can also benefit from a little drizzle of simple syrup if it is tending on the dry side.

6:  Use a high quality vanilla extract and vanilla bean extract.  I’m serious.  It makes a HUGE difference!  My absolute favorite is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract & Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste.  I KNOW!  It’s expensive!  But I can’t even tell you what and incredible flavor difference it makes!

 

vanilla sponge cake recipe

 

What fillings and frostings are good on Vanilla Sponge Cake?

One of the most awesome things about a good vanilla sponge cake is that pretty much ANY cake fillings and ANY frosting is perfect on it!  But I have to say my FAVORITE is a fresh fruit compote filling, like my fresh raspberry compote filling, and a light and fruity Swiss buttercream.  >>> Links for my go to recipes for Fresh Fruit Compote cake filling and Swiss Meringue Buttercream <<<. You’re welcome!   Doesn’t this cake just scream “EAT ME!” ??

 

vanilla sponge cake recipe

But like I said, vanilla sponge cake will pair well with so so many flavors.  Get creative!

 

Can I make other cake flavors with this recipe?

Of course!!  THAT is why every baker needs a good base vanilla sponge cake recipe!  Any flavor extract can be substituted or added to the vanilla extract for a different flavor of cake.  Lemon, almond, orange, coconut… Check out my Rich Decadent Cappuccino Cake Recipe (<<< link).  It’s on the top of my favorite all time cakes list.  I will be posting more recipes for new sponge cake flavors using this base recipe and other add ins.  Stay tuned!!

 

cappuccino cake recipe

 

Now Let’s get baking!!

 

Have A Sweet Day!

 

 

 

 

 

Print Recipe
Vanilla Sponge Cake Recipe
Easy vanilla sponge cake recipe. Light, fluffy and perfectly moist. This recipe will make three 8" layers.
vanilla sponge cake recipe
Course dessert
Prep Time 10 minus
Cook Time 25 - 30 minutes
Servings
people
Ingredients
Course dessert
Prep Time 10 minus
Cook Time 25 - 30 minutes
Servings
people
Ingredients
vanilla sponge cake recipe
Instructions
  1. Pre-heat oven to 325 degrees
  2. Prepare three 8 inch cake pans by greasing then lining the bottom with parchment paper. I also like to use a rose nail in the center of the pan for more even baking
  3. pour milk into a microwave safe container had heat for one minute. You want to milk to be slightly warm, not hot
  4. melt the butter in the microwave then add to the warm milk and mix
  5. stir in vanilla extract, vanilla bean paste and almond extract. Set aside
  6. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!
  7. While eggs are beating, In a separate bowl, mix together flour, salt and baking powder.
  8. When eggs have been beating for 4 minutes add sugar then continue beating for another 4 minutes until light and the batter streams off the beater in ribbons
  9. Add dry ingredients and mix on low until just combined, scraping the bowl once. Do this step as quickly as possible. Do not over mix.
  10. Pour in warm milk/butter mixture and continue to mix on low until just combined, scraping the bowl once. Do this step quickly also and do not over mix. These last two steps should take less than a minute
  11. divide your batter evenly into the 3 pans and bake for 25-28 minutes until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely 

Recipe Notes

Recipe Tips:

1:  Make sure to whip your eggs and then your eggs and sugar long enough.  If you don't get enough air whipped into the mixture your cake will not rise as nicely and thus have a more dense, gummy texture.

2:  Make sure all your ingredients are room temperature so they play nice together

3:  Do not over heat your milk/butter mixture.  The emulsification process is impended when the milk is too hot.

4: Bake right away!  This batter needs to be baked immediately and will not hold.  Do not make more than you can fit in your oven immediately.

5: Do not over bake:  vanilla sponge cake will dry out quickly if over baked.  This type of cake can also benefit from a little drizzle of simple syrup if it is tending on the dry side.

 

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About Shani

I am a professional cake and sugar artist sharing my passion for making sweet things beautiful

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