Step by Step Guide to Make Simple Vanilla Sponge Cake
1: Prep Your Oven and Pan
- Preheat the oven to 350°F (175°C).
- Grease and flour a standard 9 inch round or square cake pan, or line it with parchment paper for easy release.
2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3: Cream Butter and Sugar
- In a large bowl, use a hand mixer to cream the softened butter and granulated sugar until pale, fluffy, and light. This should take about 3-5 minutes.
4: Add Eggs, Oil, and Vanilla
- Add the eggs one at a time, beating well after each addition to keep the mixture emulsified and airy.
- Stir in the vegetable oil and vanilla extract until well combined.
5: Alternate Dry Ingredients and Buttermilk
- Gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions.
- Start and end with the dry ingredients, mixing just until combined after each addition. Do not overmix to keep the sponge light.
6: Bake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely.
“A gentle hand and patient cooling are your final ingredients.” – @CoolingMattersChef
Delicious Variations for Vanilla Sponge Cake
One Recipe, Endless Possibilities
This sponge cake is your perfect blank canvas. With a few tweaks, you can turn it into dozens of different cakes to suit the season, the occasion, or your flavor cravings.
- Lemon Vanilla: Add 2 teaspoons of fresh lemon zest and replace ¼ cup of buttermilk with lemon juice. Pair with lemon glaze for a citrusy punch like our zesty lemon cake.
- Chocolate Swirl: Divide the batter in half. Add 2 tablespoons of cocoa powder to one half, then swirl together before baking for a marbled look and chocolatey hit.
- Almond Touch: Replace 1 teaspoon of vanilla with almond extract and top with slivered almonds before baking.
- Berry Surprise: Fold in 1 cup of fresh blueberries or chopped strawberries into the batter for juicy flavor bursts.
- Coconut Vanilla: Mix ½ cup of shredded coconut into the batter and top with coconut glaze or whipped cream.
It’s the same kind of flexibility we love in our crazy dough recipe one base, so many creative directions.
“A great base cake lets you bake with instinct and inspiration.” – @FlavorCanvasBakes
