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Vanilla Sponge Cake

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4.3 from 24 reviews

  • Author: Fadela
  • Total Time: 45 minutes
  • Yield: 8 parts


The classic vanilla sponge cake recipe, is perfect for all your cakes (for a 2 cakes of 8 inches/ 20 cm diameter 8-10 parts).  


  • 200 g (1 cup) Butter - unsalted at room temperature
  • 200 g (1 cup) Sugar - granulated extra fine
  • 1 tsp Vanilla extract
  • 4 Eggs - large at room temperature
  • 200 g (1 2/3 cups) Cake flour 
  • 1 1/2 tsp baking powder
  • 1 pinch salt


  1. Preheat your oven to 329°F / 165°C and line two 8 inches/ 20 cm diameter by 7 cm high cake pans with baking paper.
  2. In a bowl, sift together all the dry ingredients, cake flour, baking powder and pinch of salt and set aside.
  3. In the bowl of your stand mixer fitted with the whisk attachment, start beating the softened butter with the sugar on medium-high speed for 5 minutes until you have a light, pale texture.
  4. Lower the speed of the mixer and add the vanilla extract and then the eggs, one at a time, letting the mixer run for about 1 minute between each egg addition.
  5. Once the eggs are fully incorporated, run the mixer for about 5 minutes on high speed until the mixture increases in volume.
  6. Stop the mixer and pour the dry ingredients into the bowl and fold them in with a soft spatula until the mixture is smooth.
  7. Divide the mixture in half and distribute it into the two prepared pans.
  8. Bake for about 30 minutes (without opening the oven door), until golden brown.
  9. Check the baking of your cake with the blade of a knife or a toothpick by sticking it in the center of the cake, it should come out clean without crumbs, if not extend the baking time by 5 minutes.
  10. Let your cakes cool for a few minutes before turning them out carefully, then let them cool completely on a rack.
  11. If necessary, remove the crust on top when the cake is still a little warm with a knife or cut directly with a sponge cake leveler.


Storage: 3-4 days at room temperature and up to 3 months in the freezer.

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: English


  • Serving Size: 1 slice
  • Calories: 150
  • Sugar: 11
  • Sodium: 50
  • Fat: 3
  • Saturated Fat: 1
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 68