Fluffy Vanilla Sponge Cake 🍰
Neena BrostowskiLight, Airy, and Perfect for Any Celebration
There’s something about a classic vanilla sponge cake that just hits the spot—light, fluffy, and simple, yet so versatile. Whether you're layering it with fresh fruit and whipped cream or using it as the base for a decadent dessert, this cake is an essential recipe to have in your back pocket. It’s one of those bakes that feels fancy but is actually super easy to pull off.
This cake reminds me of summer, with its delicate texture and just-the-right-amount-of-sweetness. It’s perfect for strawberry shortcake, making it a must-have for warm-weather gatherings. And when a birthday pops up, this is my go-to cake recipe—because nothing beats a homemade cake made with love.
Dalwinder and I absolutely love this cake because it’s reminiscent of Japanese baking—incredibly light, airy, and balanced in sweetness. I like to pair mine with fluffy whipped cream and fresh fruit, while Dalwinder enjoys it best with matcha whipped cream for an earthy twist.
Ingredients
For the Cake:
- 6 large eggs
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour, sifted
- 1 teaspoon baking powder, sifted
For Preparing the Pans:
- Nonstick cooking spray
- Parchment paper
Yields
- Makes two 9-inch cake layers
Instructions
1. Prep the Pans & Oven
- Preheat your oven to 350°F (175°C).
- Lightly spray the bottoms of two 9-inch cake pans with nonstick spray, then line them with parchment paper for easy release.
2. Whip the Eggs
- In a stand mixer with the whisk attachment, beat the eggs on medium-high speed for 1–2 minutes to break them up.
- Gradually add the sugar, then mix in the vanilla extract and salt.
- Continue whipping on medium-high speed for 8–10 minutes, or until the mixture is pale yellow, fluffy, and thick.
- The batter should fall back on itself in a ribbon-like pattern when lifted.
3. Fold in the Dry Ingredients
- Sift together the flour and baking powder.
- Add the dry ingredients in two batches, gently folding between additions to keep the air in the batter.
- Be careful not to overmix—you want to maintain as much air as possible for a light, airy texture.
4. Bake the Cakes
- Divide the batter evenly between the two prepared pans. Smooth the tops lightly.
- Bake for 25–28 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
5. Cool & Serve
- Let the cakes cool in the pans for 20 minutes.
- Run a sharp knife around the edges to loosen, then transfer to a wire rack to cool completely.
Ways to Enjoy This Cake
🍓 Strawberry Shortcake Style – Layer with fresh strawberries and freshly whipped cream for the ultimate summer dessert.
🎂 Birthday Cake Essential – This is my go-to for birthdays—light enough to pair with any frosting, but still flavourful on its own.
🍵 Matcha Lover’s Dream – Pair with matcha whipped cream for a Japanese-inspired twist (Dalwinder’s favourite!).
🍰 Layered & Frosted – Fill with whipped cream, jam, or buttercream for any special occasion.
☕ Afternoon Treat – Enjoy a slice with a cup of tea or coffee for the perfect pick-me-up.
Why We Love This Cake
This sponge cake is soft, light, and incredibly balanced in sweetness—perfect for those who don’t love overly sugary desserts. The airy texture and subtle vanilla flavour make it a go-to for any occasion. Whether you’re making a classic strawberry shortcake, celebrating a birthday, or just craving something simple and satisfying, this cake always delivers.
Let me know how you serve yours—are you keeping it classic or adding your own twist? 🍰✨
With love from my kitchen to yours,
—Neena