Best Ever Vanilla Sponge Cake
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Cook time: 
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Serves: 2 round cakes of 9" diameter
  • All-purpose flour – 345 gms (3 cups)
  • Baking powder – 1 tbsp
  • Salt – ½ tsp
  • Unsalted butter – 226 gms (1 cup)
  • Granulated white sugar – 350 gms (1 & ¾ cup)
  • Eggs – 4, large
  • Pure vanilla extract – 2 tsp
  • Milk – 1 cup, at room temperature
  1. Preheat the oven to 180 C / 350 F and place the wire rack at center of the oven. Grease two 9-inch round cake pans with butter or non-stick spray. Make sure to use pans with sides at least 2 inch high as this cake will rise quite a bit.
  2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
  3. Now take the butter in another large bowl and using your electric mixer (hand or stand), beat it until soft and creamy, about 2 minutes.
  4. Gradually add the sugar and beat until light and fluffy which would take about 5 more minutes.
  5. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure all the ingredients are mixed evenly. Add the vanilla extract and beat until combined.
  6. Now it’s time to mix dry and wet ingredients. Add the flour mixture and milk alternatively to the butter-sugar mixture, beginning and ending with the flour and mix after each addition to ensure even mixing.
  7. Evenly divide the batter between the two prepared pans and smooth out the tops with the back of a spoon or an offset spatula. Bake both the cakes for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
  8. Place the caked on a wire rack and let them cool in their pans for about 10 minutes. Then using a blunt knife or a spatula, detach the cake from the side of the inside wall of the pans if they have not already released on its own. Invert the cake on a plate and re-invert to get the top side up. Serve warm.
Recipe by Flavor Quotient at