Description
A classic and easy-to-make vanilla sponge cake featuring a light, fluffy texture perfect for any celebration or everyday dessert. This recipe combines simple ingredients like milk, eggs, butter, and vanilla to create a moist and tender cake that pairs beautifully with your favorite frostings or toppings.
Ingredients
Scale
Wet Ingredients
- 1 cup (240 ml) whole milk, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (170 g) unsalted butter, softened
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Sweetener
- 1 1/2 cups (300 g) granulated sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans to prevent sticking.
- Combine wet ingredients: In a small bowl, whisk together the milk, eggs, and vanilla extract until fully blended.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure an even mix and to aerate the flour.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy, approximately 2-3 minutes.
- Mix batter: Gradually add the sifted dry ingredients to the creamed butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix gently until just combined to maintain a light texture.
- Prepare for baking: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Remove the cakes from the oven and cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely before frosting or serving.
Notes
- Use room temperature ingredients to ensure proper mixing and a smooth batter.
- Do not overmix the batter once all ingredients are combined to avoid a dense cake.
- If you don’t have two cake pans, bake in batches or use one pan and halve the baking time accordingly.
- To make a layered cake, consider slicing the cooled cakes horizontally or preparing frosting between layers.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
