This is the perfect vanilla sponge cake recipe that is easier to make than you think. Top the layers with whipped cream and fresh strawberries for a perfect summer dessert!
Listen whenever someone tells me I have the Perfect _________________. I have to be a bit skeptical. I mean, come on…perfect?
So if you are like me and a bit skeptical when I say I have the most perfect vanilla sponge cake recipe for you that is the thing you need to make this summer. I get it. But trust me. It really, truly is.
Perfect Sponge Cake. Layer with whipped cream and call me done. I found it.
What is vanilla sponge cake?
First of, what is a sponge cake? I mean all cakes are the same right? Definitely not. There’s sponge, genoise, flourless, pound cake. The list goes on. According to Craftsy, there are 10 different types of cake in all. Ten! But let’s just focus on sponge shall we?
The two major types of cake are shortened or butter cakes and foam or sponge cakes. Sponge or foam cakes rely on air being whipped into the eggs to help the cake rise once its in the oven.
In this cake, the whole egg is whisked with sugar over a double boiler and then whipped on high speed in your mixer to incorporate the air.
The key to making a perfect sponge cake is achieve full volume when beating the eggs and then trying to deflate them as little as possible when you add in the dry ingredients.
In the end, the air that was incorporated during the mixing process expands causing the cake to rise. So in the end you have a light fluffy sponge cake that is perfect for a dollop of whipped cream and fresh strawberries piled on top.
Cake Flour 101
Cake flour is KEY in helping make this a tender sponge cake. Cake flour is milled from a soft winter wheat, and has a lower protein content than regular AP flour. Lower protein = less gluten formed. Less gluten results in less structure (aka a more tender cake).
This cake uses cake flour, which is lower in protein content than regular all purpose flour so it helps to create a nice tender cake.
For the complete Flour 101, you can nerd out on this post.
How To Make This Vanilla Sponge Cake
Step 1: Grease your cake pans properly with shortening and line the bottom of the pans with parchment paper.
For a full tutorial on how to line your cake pans, read this post.
Step 2: Sift your dry ingredients together. Sifting is crucial to help ensure that your dry ingredients are incorporated evenly and to aerate the mixture.
Step 3: Combine your wet ingredients in a second mixing bowl. Just simply whisk together your oil, milk and pure vanilla extract.
Step 4: In a heatproof bowl, you want to whisk your eggs and sugar together and set it over a double boiler. Just be sure the water underneath doesn’t touch the bottom of the bowl. You want to then whisk constantly. You need the mixture to get up 105°F.
HEATHER’S BAKING TIP: Use a digital thermometer to get the job done. Trust me, this handy dandy tool will be used all the time if you get to baking as much as I do.
Step 5: Once the egg/sugar mixture is up to temperature then you can add it to your stand mixer and whip the mixture on high speed until pale and thick (about 5 to 6 minutes) and then on medium for 2 to 3 more minutes to help stabilize the foam. Basically its going to look like pale yellowy ribbons of goodness.
Step 6: Sprinkle the dry ingredients.
Step 7: Then go ahead and drizzle the milk mixture in.
Step 8: Divide the mixture between your pans and that’s it! Time to bake! See I told you that you could do this. Just divide the batter and bake!
Frosting Options
Once the cakes are cooled, it’s time to frost.
- First start by leveling the cake top if you need to if it’s not flat.
- Then frost with whipped cream.
- Layer your strawberries on.
- Top with another cake layer and repeat!
I topped each layer with stabilized whipped cream or my Whipped Cream and fresh strawberries. But really you could use whatever type of frosting you want. Maybe a chocolate italian meringue buttercream? Nothing wrong about that.
Check out my Ultimate Guide To Making The Best Buttercream Icing if you are new to making buttercream.
Recipe FAQ’s
Absolutely. You can make this cake 4 days ahead of time. Just allow the cake too cool, then wrap each layer in plastic wrap and store at room temperature.
You can also freeze this cake. Simply wrap in plastic wrap and one more layer of tinfoil or place inside a zip-loc bag. It can be frozen up to 3 months. You can allow it to thaw in the refrigerator, still wrapped, overnight. Then frost as normal. I find frosting a frozen cake much easier and would simply unwrap the cake directly from the freezer and frost frozen. Then serve once it has come to room temperature.
A Note About Cake Pans
Unfortunately this cake hasn’t worked out for every reader. And one possible reason (besides incorrect measuring – I always recommend measuring by weight!) is incorrect pans.
My 8-inch cake pans have 3-inch nice, tall sides to it. If your cake pans are on the shorter side, it could result in the cake overflowing. If you only have 2-inch tall cake pans you could try dividing this cake batter into 3 pans, or try using 9-inch cake pans, but will need to adjust the time it takes to bake.
Recipe Tips
- Grease the pans properly. There is nothing worse than having a cake that sticks! I find that greasing the sides with shortening works the best. And the addition of parchment paper on the bottom of the pans can ensure the bottoms don’t stick.
- Sift Your Flour. Be sure to sift and measure your cake flour accurately. If you don’t have any cake flour on hand, you can make your own cake flour.
- Add dry ingredients gradually. When adding the dry ingredients to the egg foam mixture, be sure to do so gradually so as not to deflate the mixture. One of the reasons that a sponge cake rises and results in a light and fluffy cake is because of the air that is incorporated.
Flavor variations
- Spices – You could try stirring in some spices, like cinnamon, ginger, or nutmeg to the dry ingredients for a whole new level of flavor!
- Extracts – You could also try stirring in a different extract like almond, or in combination with the vanilla.
- Zests– Try stirring in some citrus zest, like lemon or orange for a little extra flavor.
- Chocolate – I love vanilla, but this chocolate sponge cake is calling my name!
More Cake Recipes
So you might not believe me when I say this vanilla sponge cake is perfect. Like that alusive perfect date, it seems like a unicorn. But trust me on this. This is the perfect vanilla sponge cake.
Vanilla Sponge Cake
Ingredients
For the vanilla sponge cake:
- 2 2/3 cups cake flour (322 grams)
- 2 teaspoons baking powder
- 1/2 teaspoons fine sea salt
- 1 cup (240 mL) vegetable oil
- 3/4 cup (180 mL) whole milk, at room temperature
- 1 Tablespoon pure vanilla extract
- 8 large eggs, at room temperature
- 2 1/3 cups granulated sugar (463 grams)
For the whipped cream:
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- strawberries sliced
Instructions
To make the vanilla sponge cake:
- Prep oven and pans. Preheat the oven to 350F/175C, with a rack in the middle. Grease and flour two 8-inch round cake pans. *see note about cake pans below
- Make the cakes: Sift the cake flour, baking powder, and salt together in a medium bowl. In a container with a spout (I used my 2-cup liquid measuring cup) whisk together the oil, milk, and vanilla.
- Heat sugar and eggs. In the bowl of a stand mixer fitted with the whisk attachment (or in a large heatproof bowl, using a hand mixer) beat the eggs and sugar to combine. Set the bowl over a medium saucepan of barely simmering water (with the bowl not touching the water) and heat, whisking constantly, until the mixture registers 105F/41 C on an instant read thermometer.
- Beat sugar and eggs. Remove the bowl from the saucepan and whip the mixture on high speed until pale and thick, 5 to 6 minutes. Reduce the speed to medium and beat for 2 to 3 minutes more (this will help stabilize the foam).
- Add flour. Sprinkle about one quarter of the flour mixture over the egg mixture and mix on low speed just until incorporated. Add the remaining flour mixture in to 2 to 3 additions, mixing just until incorporated into the batter. Gradually drizzle the milk mixture into the batter, mixing just until incorporated.
- Bake cakes. Divide the batter between the prepared pans (about 730 grams per pan). Bake the cakes until the centers spring back when touched, 45 to 55 minutes. Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely. I split the layers into two and frosted with whipped cream and fresh strawberries. But you can really use any type of buttercream you want. If you use both pans, it makes a tall cake, You could also cut each cake into two layers, and make two smaller cakes (or freeze one for later!)
To Make The Whipped Cream:
- Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
- Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired. Top with fresh sliced strawberries
Notes
- Cake Pan Size: Some readers have trouble with their cake overflowing. You need two 8-inch cake pans. I use pans that have 3-inch tall sides as this cake rises quite a bit. If yours are shorter it may overflow in the oven. You can always try dividing the batter between 3 cake pans, or try two 9-inch pans but will need to adjust the baking time.
- Grease the pans properly. There is nothing worse than having a cake that sticks! I find that greasing the sides with shortening works the best. And the addition of parchment paper on the bottom of the pans can ensure the bottoms don’t stick.
- Be sure to sift and measure your cake flour accurately. If you don’t have any cake flour on hand, you can make your own cake flour.
- Add dry ingredients gradually. When adding the dry ingredients to the egg foam mixture, be sure to do so gradually so as not to deflate the mixture. One of the reasons that a sponge cake rises and results in a light and fluffy cake is because of the air that is incorporated.
- Make in advance. You can make this cake 4 days ahead of time. Just allow the cake too cool, then wrap each layer in plastic wrap and store at room temperature.
- Freeze this cake. You can also freeze this cake. Simply wrap in plastic wrap and one more layer of tinfoil or place inside a zip-loc bag. It can be frozen up to 3 months. You can allow it to thaw in the refrigerator, still wrapped, overnight. Then frost as normal. I find frosting a frozen cake much easier and would simply unwrap the cake directly from the freezer and frost frozen. Then serve once it has come to room temperature.
Ally says
This cake looks very light and fine-crumbed. I was wondering if I could reduce the sugar and if so, by how much? Also, I don’t have whole milk (I have 1% milk) What can I use in place of it?
If I wanted to bake this in two 8” x 2” pans, could I bake the extra batter as cupcakes? Also, can I grease the pan with butter instead of shortening (I don’t have it)? Thank you.
Ally says
I forgot to mention that my pans are non-stick. Will those work for this recipe? Thank you.
Heather says
Should be fine just butter and dust with flour still to be safe 🙂
Heather says
Hi Ally! I haven’t tried reducing the sugar so I can’t say for sure. I believe. 1% milk should be fine. As far as the pans you could try baking leftover batter as cupcakes – I would try baking for 18-20 minutes? But that’s a guess. If you use butter I would also dust with flour! Hope that helps!
Ally says
Thank you. Just curious, when you made this cake, did you use actual cake flour or used your cake flour substitute? I was reading your cake flour post where you mentioned that you don’t keep cake flour on hand and just used the substitution, so I wanted to clarify.
Heather says
For this recipe I followed it to a T and used store bought cake flour. If you do use a DIY version you will get a skiff
Difference in texture
Christina says
I followed the recipe to the “t” and am currently watching the cake overflow the 8 inch pans in the oven. I choose this recipe because of the high review rating but I made the mistake of not actually reading the reviews first. The majority of the people didn’t even make the cake but reviewed it on how it looks
Heather says
Hi Christina I’m very sorry to hear this happened to your cake. I’ve made this cake several times and it comes from a well trusted cookbook so my only guess as to why this happened besides possible measuring mistakes (I always do recommend measuring by weight) but the other thing could be the walls of your cake pan might not be high enough? This is a very tall cake as you can see in the photos. My 8-inch pans are 3-inches high so this may be why it overflowed. I’ll be sure to make a note in the recipe for this.
Dimitra says
This cake was absolutely divine! I skipped the Bain Marie part since I only had a stand mixer that doesn’t detach, and it still turned out amazing!! Husband said it was the best cake I’ve ever made hands down. My Italian merengue buttercream turned into a sloppy mess when I added the reduced strawberry purée, but nothing could ruin this cake. Will never use another recipe!
Heather says
Oh I’m so glad to hear that you loved the recipe Dimitra!!
[email protected] says
Hi Esther! I’m glad you found the cake yummy! So this cake doesn’t get “creamed” like most cakes but the gummy streaks can still occur. If I had to make a guess it’s just from overmixing in general. Hope that helps!
esther wong says
Hello,
This cake was yummy but i noticed there was a uniform gluey streaks at the bottom of the cake. i did a quick research and it says it could be due to over-cream. but in this recipe we only mix sugar and eggs first and oil only comes last.
Would you guess what went wrong??
Appreciate your feedback,
regards,
Esther
Karly says
Looks so delicious!
Heather says
aww thank you Karly!
Saima says
Your sponge cake looks so….spongy, hence perfect! I would love to have this with cream and berries as you suggest. I think it would go very well with some vanilla custard as well? Love the fact that it can be made ahead and frozen as well!
Analida Braeger says
This looks so delicious I am already in a food coma looking at it ! The cake really is perfectly done .
Claire | The Simple, Sweet Life says
This sponge cake looks absolutely divine! And how perfectly timed since we’re just kicking off strawberry season here in the Willamette Valley. Can’t wait to try this!
Karyl Henry says
Man, this sponge cake looks amazing! And perfect for the summertime, with a big scoop of ice cream on the side. I’m not a big baker, but this looks simple and therefore right up my alley
Marisa F. Stewart says
What a gorgeous cake. So light and airy and perfect with the strawberries and whipped cream. You really did an excellent job in comparing cakes. I hadn’t given it much thought but now I know. Thank you!! The recipe for this sponge cake sounds so much better than buying those store-bought sponge rounds for the strawberries.
Heather says
Aww thank you Marissa!
Natalie says
Oh wow, this cake looks fantastic. It’s perfect for summer and family gatherings. I will definitely save this recipe and give it a try. My family will be delighted with this cake.
Heather says
Thanks Natalie! It’s definitely a perfect summer dessert. Let me know how your family likes it!
Anne Lawton says
This is such a classic cake, and I love all of the helpful tips you share in this recipe!
Heather says
aww thanks Anne! hope you like it!
Elena says
I love fluffy sponge cakes and this one looks so food and quite easy to make for a beginner baker like me 😉 Cakes like these are so easy to decorate with summer berries and they always look impressive!
Heather says
Yes with the step by step photos I hope that all beginner bakers give it a try! Hope you like it Elena 🙂 berries and all!
Sammie says
I honestly clicked on this recipe because I thought it was a box mix. The crumb is so even and fine, it really does look perfect. I’m definitely giving this cake a go.
Heather says
Thanks Sammie! Definitely no boxed mixes around here 🙂 but yes this crumb is so soft and tender…you’re going to love it!
Liane says
No relation to this comment but 8eggs adds up to 400g give or take not 800, does that mean you need 16 eggs for this recipe?
[email protected] says
Hi Liane! 8 eggs is correct. The metric conversion is just wrong..thanks for checking! I’ll be sure to fix that!
Karen says
Hi! Can I use this cake for a three milk cake?
Heather says
Hi Karen! I haven’t tried it but assuming the three milk part is added after if it’s what I am assuming you are making? Tres leches? Then I think it would work great!
Cathleen @ A Taste of Madness says
I always skip the sifting step because I think “who needs it??” Then I look at this cake and realize my cakes don’t look NEARLY as good. I should stop being so lazy!! :p
Heather says
I hear you Cathleen sifting is so not my favorite thing and for most desserts I just skip it and give it a good whisk. But for a cake like this the extra few seconds is totally worth it!
Aleta says
Wow I didn’t know there were ten different types of cake?! I love your explanation of what a sponge cake it, it totally makes sense after you explain it! I can’t wait to make this sponge cake, it’s my step daughters favourite type so I’ll be pinning this for when she comes to visit us next!
Heather says
Aw that’s great to hear Aleta! Hope you and your step daughter love it 🙂
Danielle says
I love sponge cakes. They can easily make any day special. And topping your cake with whipped cream and strawberries… what could be better?! Fantastic recipe.
Heather says
Thanks Danielle!
Nicoletta De Angelis Nardelli says
I love a good sponge cake and that looks amazing! That crumb is just perfect and I can imagine how wonderful it pairs with the strawberry and whipped cream! 🙂
[email protected] says
It’s the perfect summer dessert Nicoletta 🙂
Veronika's Kitchen says
Sponge Cake with lots of whipped cream and strawberries is my favorite treat during the summer time! I make it quite a lot but my sponges are quite thin comparing to yours. I want to try your recipe to get these amazing thick layers!
Heather says
Thanks 🙂 This one definitely bakes up tall and fluffy! Hope you like it Veronika!