Fluffy Vanilla Sponge Cake Recipe

This Fluffy Vanilla Sponge Cake is your ticket to light, airy perfection! With just a handful of everyday ingredients, you’ll have a cloud-like sponge that’s a dream for birthdays, layer cakes, or simply piling high with whipped cream and berries. If you crave a cake that’s buttery-soft and melts in your mouth, this will steal your heart.

Ingredients You’ll Need

This recipe is proof that incredible results come from the most straightforward baking essentials! Each ingredient has a role to play, contributing to the cloud-like texture, delicate flavor, and signature golden color of your Fluffy Vanilla Sponge Cake.

• Eggs (200g, about 4 medium): The secret to that soft, springy crumb – be sure they’re at room temperature for best volume.
• Granulated Sugar (140g): Not just for sweetness; it helps stabilize the eggs and adds shine to your batter.
• Cake Flour (130g): The low protein makes your sponge delicate, yielding the fluffiest texture imaginable—don’t substitute with bread flour!
• Milk (20g): Adds subtle moisture without weighing down the sponge.
• Oil (40g): Keeps the cake extra tender, even in the fridge. Use a neutral oil like canola or sunflower.
• Vanilla Extract (¼ tsp, optional): Just a dash brings extra aroma and an old-fashioned flavor lift.

Variations

This Fluffy Vanilla Sponge Cake is endlessly adaptable – it’s your canvas for sweet creations! Play with flavors, fillings, or dietary swaps to make it your own (and don’t be afraid to get a little creative!).

• Citrus Twist: Add a teaspoon of fresh lemon or orange zest to the batter for a subtle zing that pairs beautifully with berries.
• Almond or Coffee Flavors: Swap a few drops of vanilla for almond extract, or add a touch of instant espresso for a grown-up coffee sponge.
• Dairy-Free: Use plant-based milk and oil (like almond milk and light olive oil) for a just-as-fluffy, dairy-free treat.
• Filled and Frosted: Slice into layers and add whipped cream, jam, or fresh fruit between for an irresistible homemade layer cake.

How to Make Fluffy Vanilla Sponge Cake

Step 1: Prepare Your Pan and Heat the Oven

Start by preheating your oven to 355ºF (180ºC) – the perfect temperature for an even, steady rise. Line your 8-inch round pan with parchment or grease lightly and dust with flour, then tap out any excess. This makes your Fluffy Vanilla Sponge Cake release like a dream and keeps the sides tender.

Step 2: Warm the Eggs & Sugar for Extra Volume

Crack the eggs into a large, heatproof bowl, add the sugar, and set the bowl over a pot of simmering water (not touching the water). Whisk constantly until the mixture feels just warm to the touch—like a cozy bath. This step helps the eggs whip up ultra fluffy and stable for that iconic sponge texture.

Step 3: Whip Until Super Fluffy

Using a stand mixer (or a hand mixer and plenty of patience!), whip the warmed eggs and sugar on high speed until the mixture is pale, thick, and forms ribbons that “sit” on top when you lift the whisk. Finish with a minute or two on low speed to even out the air bubbles and make the batter extra glossy.

Step 4: Sift and Fold in Cake Flour

Sift your cake flour directly over the whipped eggs—no lumps allowed! With a large spatula, gently fold in the flour just until it disappears, being careful not to knock out all the air you’ve just whipped in. Imagine you’re scooping up clouds—gentle hands make the fluffiest cakes.

Step 5: Incorporate Milk, Oil, and Vanilla

Combine the milk, oil, and vanilla extract in a bowl, then drizzle the mixture gently along the edge of your batter. Fold it in softly until fully combined. This is what keeps your Fluffy Vanilla Sponge Cake moist and melt-in-your-mouth tender, so don’t rush this step!

Step 6: Bake and Cool Completely

Pour your batter right away into the prepared pan, smoothing the top. Bake for 30–35 minutes (for an 8-inch pan), or until the center gently springs back when pressed. Once baked, flip your cake out onto a rack and let it cool completely upside-down—this keeps the crumb ultra light and prevents sinking. Resist the temptation to cut before it’s entirely cool!

How to Serve Fluffy Vanilla Sponge Cake

Garnishes

The beauty of Fluffy Vanilla Sponge Cake is that it’s a blank canvas just begging for your creativity! Dust with powdered sugar, add a crown of whipped cream, or top with colorful fresh berries for a classic look. A drizzle of dark chocolate or a light glaze works wonders too for special occasions.

Side Dishes

Pair a generous slice with a scoop of vanilla ice cream for pure comfort, or serve alongside seasonal fruit compote for something a little lighter and fresher. It’s also lovely with coffee, tea, or even a glass of sparkling wine at celebrations!

Creative Ways to Present

Try slicing the cake horizontally and filling with whipped cream and strawberries for a Japanese strawberry shortcake. Or turn the sponge into a show-stopping trifle layered with custard and jam. For mini treats, cut with a cookie cutter and serve as dainty tea cakes—adorable and utterly irresistible!

Make Ahead and Storage

Storing Leftovers

To keep your Fluffy Vanilla Sponge Cake at its prime, wrap any leftovers tightly in plastic wrap, then pop them into an airtight container or a zip-top bag. It stays sumptuously soft for up to 2-3 days at room temperature—just tuck it away somewhere cool and out of direct sunlight.

Freezing

If you want to bake ahead, this sponge freezes beautifully! Once completely cooled, wrap individual layers in plastic (and a layer of foil, if you’re freezing for more than a week). Thaw at room temperature, still wrapped, to keep condensation from making the cake soggy.

Reheating

If your cake is a little chilly from the fridge, you can very gently warm slices in the microwave for just a few seconds—it revives that fresh-baked feel. Avoid overheating, as that can dry out your beautiful, fluffy crumb.

FAQs

Final Thoughts

Nothing beats the pure, nostalgic comfort of a homemade Fluffy Vanilla Sponge Cake. It’s a true labor of love that rewards you with sheer lightness in every forkful. I hope you’ll give it a try—once you taste just how tender and versatile it is, you’ll want to bake it again and again!

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