When you crave a cake that’s light as air yet rich with buttery vanilla flavor, nothing beats a classic vanilla sponge cake. After baking hundreds of cakes as a chef, I still find myself returning to this simple masterpiece. With just the right balance of softness and flavor, it’s the kind of recipe you memorize and make again and again no fancy equipment or complicated techniques required.
“True baking beauty lies in simplicity done perfectly.” – @SimplyGoldenBakes
Why This Vanilla Sponge Cake Will Become Your Go To
This sponge cake offers a perfect base for endless possibilities. You can dress it up with whipped cream and berries, layer it with frostings, or enjoy it as is with a dusting of powdered sugar.
- Feather Light Texture: Thanks to the perfect balance of butter, buttermilk, and eggs.
- Rich Vanilla Flavor: Vanilla extract and real butter create a deep, authentic taste.
- Simple Ingredients: No fancy tools or rare ingredients just pantry staples.
- Versatile Base: Great for layered birthday cakes, trifles, or enjoyed solo with tea or coffee.
- Consistently Reliable: Foolproof if you follow the easy steps carefully, just like our simple sponge cake recipe.
This cake reminds me so much of our classic airy sponge cake but with just a touch more richness from the butter and buttermilk combination.
My Personal Story With Vanilla Sponge Cake
Back when I first started baking, sponge cakes terrified me. They seemed too delicate, too easy to mess up. But when I discovered this balanced version rich, forgiving, yet beautifully fluffy it changed everything. It’s now the first recipe I teach beginners who want bakery quality results without the stress.
Much like mastering the soft interior of our fluffy milk breads, learning to respect the balance of air and moisture makes all the difference here.
“Every baker should have a sponge cake they trust with closed eyes. This is mine.” – @MyGoldenCake
Ingredients You’ll Need
- 16 ounces (2 cups) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 ounces (1 1/8 cups) unsalted butter, softened
- 14 ounces (1 ⅔ cups) granulated sugar
- 3 large eggs, room temperature
- 8 ounces (1 cup) buttermilk, room temperature
- 3 ounces (about ¼ cup) vegetable oil
- 2 teaspoons vanilla extract
Softened butter, room temperature eggs, and buttermilk are crucial here. Cold ingredients create dense results, so always let everything warm slightly before mixing a trick that’s equally critical when baking our Japanese milk bread.
