🍰 Classic Vanilla Sponge Cake
Ingredients
Yields one 8-inch round cake (can be doubled for a layer cake)
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 cup (120ml) whole milk, at room temperature
Instructions
1. Prep the Oven and Pan
• Preheat your oven to 350°F (175°C).
• Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients
• In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
• In a large bowl, beat the butter and sugar with an electric mixer (or by hand) until light, pale, and fluffy – about 3-4 minutes.
4. Add Eggs and Vanilla
• Beat in the eggs, one at a time, mixing well after each addition.
• Stir in the vanilla extract.
5. Combine Wet and Dry
• Add the dry ingredients in 2 batches, alternating with the milk.
• Start and end with the dry ingredients. Mix just until combined — don’t overmix.
6. Bake
• Pour the batter into the prepared pan and smooth the top.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
• Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Serving Suggestions
• Dust with powdered sugar.
• Frost with buttercream or whipped cream.
• Serve with berries or jam.
