Fluffy Vanilla Sponge Cake

A light and airy vanilla sponge cake that's easy to make from scratch. Perfect for any occasion with a tender crumb and buttery flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Course cake recipes easy, Dessert

Cuisine American

Servings 8 servings

Calories 280 kcal

Ingredients

1 ½ cups 180g all-purpose flour (or cake flour for lighter texture)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup 113g unsalted butter, softened
1 cup 200g granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup 120ml buttermilk, room temperature

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix only until just combined – do not overmix.
Pour the batter into the prepared pan and spread evenly. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting or serving.

Notes

1. Room temperature ingredients are crucial – cold ingredients won't emulsify properly and can lead to a dense cake.
2. Substitutions: For gluten-free, use a 1:1 gluten-free flour blend.
3. For dairy-free, use oat milk + 1 teaspoon lemon juice (to replace buttermilk) and vegan butter.
4. For egg-free, use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) – texture will be slightly denser.
5. Storage: Store unfrosted cake at room temperature wrapped in plastic for up to 3 days.
6. Freeze unfrosted layers for up to 3 months (wrap in plastic then foil).
7. Thaw overnight in fridge, then bring to room temp before frosting.
8. Make ahead: Bake the cake a day in advance.
9. Do not frost until a few hours before serving.
10. For easier frosting, freeze the layers for 20 minutes before spreading.
11. Pan size: This recipe also works as 12 cupcakes – bake for 18–20 minutes.
12. Or use a 9x13 inch pan for a sheet cake – bake for 25–28 minutes.