This vanilla sponge cake is soft, light, and so easy to make.
You get a fluffy, airy crumb that works for any layer cake or topping — from whipped cream to fresh fruit.
This vanilla sponge cake is my go-to base for light, fluffy layers. It stays soft, bakes evenly every time, and works with almost any filling — cream, jam, chocolate ganache, fresh fruit, or anything you love.
Its texture is reliable, versatile, and perfect for simple layer cakes, birthday cakes, or any recipe that needs a soft, airy sponge..
Why you'll love this recipe
- Light & fluffy texture – A soft vanilla sponge that rises beautifully and stays airy.
- Quick to make – Simple ingredients, easy mixing, perfect layers every time.
- Works with any filling – Jam, whipped cream, buttercream… this sponge cake goes with everything.
Ingredients you need
- Butter: Unsalted and softened so it creams smoothly.
- Sugar: Regular granulated sugar for a light crumb.
- Eggs: Large eggs at room temperature for better volume.
- Flour: Cake flour for a softer texture (or all-purpose flour).
- Cornstarch: Helps keep the sponge extra light.
- Baking powder: Gives the cake its rise.
- Vanilla & salt: For flavor and balance.
Tips for best results
- Use room-temperature ingredients for a smooth batter and better volume.
- Cream butter and sugar long enough to get a light, fluffy base.
- Add the eggs one by one, mixing just until combined.
- Don’t open the oven door during baking to keep the sponge from collapsing.
- Check doneness early — the cake should be golden and a toothpick should come out clean.
- Cut the cake when cold for clean layers with no crumbs.
- Brush with a little simple syrup if you want extra moisture.
How To Make Vanilla Sponge Cake
Beat the softened butter and sugar in a stand mixer on medium speed until the mixture is light and creamy.
Add the eggs one at a time with the vanilla, mixing just until the batter becomes pale and airy.
Sift the cake flour, cornstarch, baking powder, and salt together in a small bowl.
Switch to the paddle attachment and mix in the dry ingredients on low speed just until combined (no overmixing).
Preheat the oven to 329°F/165°C, prepare two 8-inch pans lined on the bottom only, then divide the batter evenly and bake for about 30 minutes until the tops are lightly golden.
Let the cakes cool a few minutes in the pans, then unmold and place on a cooling rack until completely cool.
Frosting and Filling Suggestions
- Vanilla buttercream – The classic pairing. Light, creamy, and perfect for birthday-style cakes.
- Fresh berries & cream – Add whipped cream and fresh strawberries for a soft, summery sponge.
- Lemon twist – A layer of lemon curd brings a bright, tangy contrast that works beautifully with vanilla.
- Whipped chocolate ganache – Rich and silky, ideal for turning your sponge into a chocolate–vanilla dessert.
- Jam or compote – Raspberry, strawberry, or blueberry for a simple, fruity finish that always works.
>>You can also use this vanilla sponge to make a classic Victoria sponge cake recipe.
Recipe Variations
- Chocolate sponge – Replace ¼ of the flour with cocoa powder for a light chocolate flavor.
- Citrus version – Add lemon zest, orange zest, or a splash of juice to brighten the vanilla flavor.
- Extra fluffy sponge – Add a little baking powder if you want more lift than the classic version.
Recipe Questions
Is sponge cake the same as a vanilla cake?
No — sponge cake is lighter and more airy, while vanilla cakes are usually softer and richer.
How do I make my sponge cake fluffy?
Whip the eggs really well and don’t rush the mixing. That’s what gives the lift.
Why did my sponge cake deflate?
Usually from opening the oven early or overmixing the batter once the flour is added.
Can I add baking powder?
Yes. The classic version has none, but a small amount gives extra height.
How do I keep it moist?
Brush the layers with a simple syrup before filling or frosting.
More sponge cake recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Vanilla Sponge Cake
- Total Time: 45 minutes
- Yield: Two 8-inch cakes
Description
A soft and fluffy vanilla sponge cake you can use for birthdays, layer cakes, or a simple tea-time treat. Easy to make, light in texture, and perfect with any frosting or filling. (makes two 8-inch cakes).
Ingredients
- 200 g (¾ cup + 2 tbsp) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 1 ½ tsp pure vanilla extract
- 190 g (1 ½ cups) cake flour
- 1 tbsp (10 g) cornstarch
- 1 ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 329°F / 165°C and line two 8-inch / 20 cm cake pans with parchment paper (bottom only).
- Sift the cake flour, baking powder and salt together. Set aside.
- In a stand mixer with the whisk attachment, beat the softened butter + sugar on medium-high for 5 minutes until pale and creamy.
- Reduce the speed, add the vanilla, then add the eggs one by one, mixing 1 minute between each addition.
- Increase to high speed and whip for 5 minutes until the mixture doubles in volume.
- Stop the mixer, add the dry ingredients, and gently fold with a spatula until smooth and lump-free.
- Divide the batter evenly between the two pans.
- Bake for 30 minutes (do not open the oven).
- Check with a toothpick—it should come out clean. Add 5 more minutes if needed.
- Let the cakes cool a few minutes in the pans, then unmold and cool completely on a rack.
- Optional: level the tops while slightly warm for cleaner layers.
Notes
Storage : Store at room temperature for up to 4 days, or freeze up to 3 months (well wrapped).
Tips:
- Use a kitchen scale for perfect ratios.
- Room-temperature ingredients = better volume.
- Cream butter + sugar long enough for a lighter crumb.
- Beat well between each egg to keep the batter airy.
- Fold gently when adding dry ingredients (don’t deflate).
- Don’t open the oven before the end of baking.
- Level the cakes cold for clean layers.
- Soak with simple syrup if you want a moister sponge.
- For a 6 inches / 15 cm pan: Divide the preparation and bake in 2 pans of 4-6 inches / 12-15 cm, for about 40-45 minutes and you can cut your cake to have 4 layers of sponge cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cake, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 11
- Sodium: 50
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 1
- Protein: 5
- Cholesterol: 68
Sylvette
Hello Fadela, your website is great! Thanks for your tips and tricks. I have a 10cm diameter mold, what would be the quantities of butter, eggs, sugar, and flour for this recipe? Thanks.
Nadia
Hello, I noticed you don't use baking powder in your recipe.
Fadela
Hello, no yeast in the sponge cake.
Sonia
Hello,
I have a 26 cm mold, can I use the same proportions as for a 25 cm mold? Thank you.
Fadela
Yes, it's perfect.
Afiane
Hello, how can I find out the number of servings? Kind regards.
Aude Charron-Quignon
I am always surprised by the description of this cake as airy or light. It's a pound cake, plain and simple. It's very good, but the name doesn't make it any lighter than it is.
Annie
Amazing recipe, the sponge cake was super soft and light, thanks for the tip about whipping the eggs it really made a difference
Vinicia
I want my layers thicker like your 6inch sponge cake. Could I just add all the batter or 2/3 from the top to the 8inch and divide in half. What would the baking time change to if I could do that for this recipe
Fadela
Yes, you can bake all the batter in a single 8-inch cake pan to achieve thicker layers. Make sure the pan is deeper or lined higher to accommodate the increased batter volume. You'll likely need to extend the baking time accordingly to ensure the cake bakes through. After baking, you can then carefully cut the cake horizontally into two layers. Remember to check the cake's doneness with a toothpick or cake tester before removing it from the oven.
Fadela
I'm sorry to hear that you didn't have success with this recipe. It sounds like something may have gone wrong in the preparation. This recipe is designed to yield two layers of cake. To achieve four layers, you will indeed need to double the recipe. It's crucial to follow the procedure closely and pay special attention to the tips provided, as they are essential for helping the cake rise properly.
Silva
This is an amazing recipe, the cake is so delicious and rich! Not dry and was a hit with everyone who ate it!! Will be making this recipe again!! Thank you
Eve
Was a very delicious cake
Angie
First time baking a two layer cake, and it came out perfect! Added some frosting and fruit. Perfect simple cake recipe, will be using again!
Nahida
OMG I just tasted the cake it is soooooooooooo fluffy!!!!!!!!!!!!
Nitza
I have been searching Pinterest for a good cake recipe to practice making cakes. I really want to make my husband a homemade birthday cake. I made this recipe tonight and it smells lovely! I love how easy this recipe was to make. I wasted so much ingredients trying other recipes. The cake is cooling down now, but I’m sure this one is a keeper! Thank you for the recipe!
Yvonne
I dubbled the amount and it was enough batter for a doublelayer sheetcake. The taste and texture is great! I forgot to tap the pan before putting it in the oven so there were still some bubbles in my batter, but that was my own fault. Great cake to use fondant or buttercream on, it holds its shape well while not being too dense (which I find most cake recipes for cake decorating are). Will definitely use this recipe again!
Diana
It was so good❤️ and kid approved !!!
Simin
Hi, Thank you for your perfect recipe, may I have the ingredients for cake pan size 12 inches please. Thank you
Fadela
Thank you for your kind words! For a 12-inch cake pan, simply multiply the ingredients by 1.5 times. You may also need to adjust the baking time, as a larger cake will take longer to bake. Happy baking!
Elerin
Hey!
I really really love this recipe site, everything I could ever think about s outlined already. Thank you for your help, I saved this recipe and going to try it. Much love
Ro
came out amazing!! great recipe definitely recommend
Lelanie
This is a great recipe! I will be using this recipe to make my daughters birthday cake