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Tender golden homemade vanilla sponge cake with whipped cream berries and vanilla beans

Easy Cake Recipe (Moist & Fluffy Vanilla Sponge from Scratch)

The ultimate foolproof everyday cake recipe! Ultra-soft, velvety, and tender vanilla sponge cake made with simple pantry staples in one bowl. Never dry, perfectly moist for days, and ideal for birthdays or tea time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 slices
Course: Baking, Birthday Cake, Dessert, Tea Time Cake
Cuisine: American, Baking, British
Calories: 285
Ingredients Method

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (maida) 250g, spooned and leveled
  • 2 teaspoons baking powder fresh, aluminum-free
  • ½ teaspoon fine sea salt balances sweetness
Wet Ingredients & Aromatics
  • ¾ cup unsalted butter, softened to room temperature 170g
  • 1 cup granulated white sugar 200g
  • 3 large eggs, room temperature whisked
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • ¾ cup whole milk, room temperature 180ml (or buttermilk for extra tang)

Method
 

Prep Oven & Cream Butter
  1. Preheat oven & pans: Preheat oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan (or 9x13-inch pan) and line bottom with parchment paper.
  2. Whisk dry ingredients: In a medium bowl, whisk all-purpose flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl or stand mixer, beat softened butter and sugar on high speed for 3 to 4 minutes until pale, fluffy, and cloud-like.
Combine & Bake
  1. Add eggs & vanilla: Beat in eggs one at a time, followed by vanilla extract, beating well after each addition until silky and emulsified.
  2. Alternate flour and milk: With mixer on low speed, add ⅓ of flour mixture, followed by ½ of milk, another ⅓ flour, remaining milk, and finish with flour. Mix JUST until no dry flour pockets remain (do not overmix!).
  3. Bake: Pour smooth batter into prepared pan. Bake at 350°F (175°C) for 28 to 32 minutes until a toothpick inserted into center comes out clean or with a few moist crumbs.
  4. Cool and serve: Cool in pan for 10 minutes, then invert onto a wire rack. Dust with powdered sugar, top with fresh berries, or frost with buttercream.