Description

This Easy Vanilla Sponge Cake recipe is a classic delight made with simple ingredients like self-raising flour, butter, sugar, eggs, and vanilla. Perfectly light, fluffy, and moist, this vanilla sponge cake is ideal for pairing with your favorite frostings or enjoyed on its own with tea or coffee. It’s a straightforward recipe suitable for bakers of all levels, featuring a tender crumb and a sweet vanilla aroma.

Ingredients

Scale

Dry Ingredients

200 g self-raising flour
½ teaspoon baking powder (optional)

Wet Ingredients

200 g butter, plus extra for coating the cake tins
160 g caster sugar
3 large eggs
1 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste)
4 tablespoons milk (full fat or semi-skimmed)

Instructions

Preheat the oven: Set your oven to 180°C (375°F) or 160°C (320°F) if using a fan oven to ensure it reaches the right temperature for baking.
Prepare your cake tins: Grease two 8-inch cake tins with butter and line the bottom with parchment paper to prevent sticking and help with easy removal.
Cream butter and sugar: Using a hand mixer or stand mixer, beat the butter and caster sugar together until the mixture turns light in color and fluffy, about 3 to 5 minutes. This process incorporates air for a lighter cake texture.
Add eggs and vanilla: Beat in the eggs one at a time to avoid curdling, mixing well after each addition. Then add the vanilla extract or bean paste and combine thoroughly.
Incorporate the dry ingredients: Sift together the self-raising flour and baking powder if using. Add this to the wet mixture and fold gently using a wooden spoon or spatula until just combined to maintain the airiness.
Add milk: Pour in the milk and stir gently until the batter is smooth and well incorporated.
Divide and bake: Evenly distribute the batter between the two prepared tins. Place them in the preheated oven and bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
Cool the cakes: Remove the tins from the oven and let them cool for 2 to 5 minutes. Then carefully remove the cakes from the tins and transfer them to a wire rack to cool completely before decorating or serving.

Notes

Ensure all ingredients are at room temperature for the best mixing results.
Do not overmix once flour is added to avoid a dense cake.
The baking powder is optional if your self-raising flour is well-risen.
You can substitute vanilla extract with vanilla bean paste for a more intense flavor.
This cake pairs beautifully with fresh cream, fruit fillings, or a dusting of powdered sugar.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: vanilla sponge cake, classic cake recipe, easy sponge cake, baking recipe, homemade cake