Vanilla Sponge Cake Recipe
Easy vanilla sponge cake recipe. Light, fluffy and perfectly moist. This recipe will make three 8″ layers.
Servings Prep Time
16people 10minus
Cook Time
25 – 30minutes
Servings Prep Time
16people 10minus
Cook Time
25 – 30minutes
  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.