Simple Vanilla Sponge Cake
Ingredients You’ll Need
16 ounces (2 cups) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
10 ounces (1 1/8 cups) unsalted butter, softened
14 ounces (1 ⅔ cups) granulated sugar
3 large eggs, room temperature
8 ounces (1 cup) buttermilk, room temperature
3 ounces (about ¼ cup) vegetable oil
2 teaspoons vanilla extract
Softened butter, room temperature eggs, and buttermilk are crucial here. Cold ingredients create dense results, so always let everything warm slightly before mixing a trick that’s equally critical when baking our Japanese milk bread.
Step by Step Guide to Make Simple Vanilla Sponge Cake
1: Prep Your Oven and Pan
Preheat the oven to 350°F (175°C).
Grease and flour a standard 9 inch round or square cake pan, or line it with parchment paper for easy release.
2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3: Cream Butter and Sugar
In a large bowl, use a hand mixer to cream the softened butter and granulated sugar until pale, fluffy, and light. This should take about 3-5 minutes.
4: Add Eggs, Oil, and Vanilla
Add the eggs one at a time, beating well after each addition to keep the mixture emulsified and airy.
Stir in the vegetable oil and vanilla extract until well combined.
5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions.
Start and end with the dry ingredients, mixing just until combined after each addition. Do not overmix to keep the sponge light.
6: Bake
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7: Cool and Serve
Let the cake cool in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely.
