Indulgent Classic Vanilla Sponge Cake: Bake Your Memories
This Classic Vanilla Sponge Cake offers nostalgic flavors and a fluffy texture, perfect for any occasion.
Equipment
- Mixing bowl
- Whisk
- Measuring cups
- measuring spoons
- Oven
- 9-inch round cake pans
Ingredients
For the Cake
- 2 cups All-purpose flour Swap for cake flour for an even lighter texture.
- 1 cup Granulated sugar Consider coconut sugar for a tropical twist.
- 1/2 cup Unsalted butter Margarine can be used, but might alter the flavor.
- 3 large Eggs Make sure they’re at room temperature for optimal mixing.
- 1 cup Whole milk Almond milk can be a great dairy-free alternative.
- 1 tablespoon Baking powder Check for freshness to avoid flatness.
- 2 teaspoons Pure vanilla extract Vanilla bean paste or almond extract can add a twist.
- 1/2 teaspoon Salt Can be omitted if using salted butter.
Instructions
Directions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray.
- Cream the softened unsalted butter and granulated sugar together in a mixing bowl for 3-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Combine the wet and dry ingredients by gradually mixing the flour mixture into the wet ingredients, alternating with the whole milk until just combined.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes until golden brown.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Optional: Dust with powdered sugar for a simple yet elegant finish. Measure ingredients accurately and use room temperature eggs for better incorporation.