Butter Vanilla Sponge Cake Recipe

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There’s something timeless and comforting about a butter vanilla sponge cake. With its soft crumb, subtle sweetness, and the irresistible aroma of real vanilla and butter, it’s a cake that never goes out of style. Whether you’re enjoying it plain, dressing it up with whipped cream and berries, or layering it with frosting, this sponge cake is a must-have in your baking repertoire.

Ingredients

  • 1 cup (225g) unsalted butter, softened

  • 1 cup (200g) granulated sugar

  • 4 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 2 cups (240g) all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (120ml) whole milk, room temperature

  • Instructions

    1. Preheat Oven:
      Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.

    2. Cream Butter and Sugar:
      In a large bowl, beat the softened butter and sugar until pale and fluffy (about 3–4 minutes).

    3. Add Eggs and Vanilla:
      Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

    4. Sift Dry Ingredients:
      In a separate bowl, sift together flour, baking powder, and salt.

    5. Combine Mixtures:
      Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix.

    6. Bake:
      Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

    7. Cool:
      Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    8. Serving Suggestions

      • Dust with powdered sugar for a simple finish

      • Serve with fresh berries and whipped cream

      • Frost with buttercream or cream cheese frosting for a layered cake

      • Let me know if you want a gluten-free or eggless version too!

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