Incrediblely tasty! My Vanilla Sponge Cake is super soft and fluffy, and I topped it with vanilla whipped cream. YUM! It is the best vanilla cake I have ever tasted.
Vanilla Sponge Cake
Guys, seriously, this is the best vanilla cake I have ever made; I know I have lots of cake recipes on my blog, but this one is crazy delicious!
This vanilla sponge cake is stable in my house, and I also change the flavor sometimes to lemon or orange extract instead of vanilla, and it is AMAZING in both flavors as well.
I enjoy this cake as a dessert; it is also my go-to easy birthday cake, and I store it in the fridge for up to 4 days with no problem.
After testing this recipe so many times, I noticed that:
You can make three layers of cake using 18 cm cake tins or two layers using 22 cm cake tins. So, don't stick to 3 layers cake.
You will need an electric mixer or stand mixer because we need to beat the eggs so well to be fluffy, which is the key to the best sponge cake ever!
Work fast; once you start making the cake, don't let it sit too long before baking it; otherwise, the cake will not turn out less airy and fluffy.
Bottom line: This cake is perfectly fluffy and soft; I am sure you will love it once you taste it, and it will be your go-to vanilla cake.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
All purpose flour: I tested this recipe with all-purpose flour and gluten-free flour, and I don't recommend using gluten-free flour at all as the texture of the cake was so different in a bad way.
Tip: I recommend sifting the flour for a better texture.
White sugar: I used granulated sugar to sweeten the cake.
Eggs: I used 6 eggs; I know this seems a lot to you, but believe me, the cake will not be eggy.
Baking powder: It improves the cake's texture and helps it to rise.
Vanilla extract: To add the lovely vanilla flavor to my cake and the topping as well. I highly recommend using a good quality vanilla extract for a better taste. You can use vanilla bean paste instead.
For the topping: I used whipped cream, powdered sugar, chocolate chips, grated chocolate and vanilla extract.
Tip: Make sure that all the are ingredients at in-room temperature, which helps in incorporating the ingredients well.
How To Make Vanilla Sponge Cake
One: Preheat the oven at 180C / 350F and line 3x18cm cake tins with parchment paper.
Two - Make the sponge cake: In a bowl, crack the eggs then whisk using the electric whisk until fluffy. Add the vanilla extract and sugar, keep whisking.
Tip: Beating the egg well until fluffy is the secret to a fluffy sponge cake.
Three: Now, mix both the flour and baking powder, then add them to the egg mixture and mix until incorporated. Now, the sponge cake is ready to bake.
Four: Divide the batter equally between the three cake tins. Bake for 25-30 minutes, then allow to cool completely.
Tip: Allow the cake to cool down in the baking tins for at least 10 minutes before taking it out of the tins.
Five - Make The Topping: In a bowl, whisk the powdered sugar, heavy cream and vanilla extract until it becomes a thick fluffy mixture.
Six - Assemble the cake: Spread about ⅓ of the cream on the first layer of the cake using an icing spatula then add the second layer and repeat until the third layer.
Seven: Decorate the top with the chocolate chips and grated chocolate as you wish.
Other Frosting Ideas
- Sprinkle with powdered sugar.
- Spread jam between the layers of the cake.
- Drizzle with chocolate ganache.
- Top it with vanilla buttercream instead of whipped cream.
More Cake Recipes
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Easy Vanilla Sponge Cake Recipe
Equipment
- 3 Cake tins
Ingredients
Sponge Cake Ingredients
- 1 cup all purpose flour
- 1 cup white sugar
- 6 eggs
- 1 teaspoon baking powder
- 2 teaspoon vanilla extract
Topping Ingredients
- 2 cups heavy whipped cream
- 3 teaspoon vanilla extract
- 2 tablespoon powdered sugar
- 2 tablespoon chocolate chips
- 1 tablespoon chocolate , grated (optional)
Instructions
- Preheat the oven at 180C / 350F and line 3x18cm cake tins with parchment paper.
- Make the sponge cake: In a bowl, crack the eggs then whisk using the electric whisk until fluffy. Add the vanilla extract and sugar and keep whisking.6 eggs, 2 teaspoon vanilla extract, 1 cup white sugar
- Now, mix both the flour and baking powder, then add them to the egg mixture and mix until incorporated. Now, the sponge cake is ready to bake.1 cup all purpose flour, 1 teaspoon baking powder
- Divide the batter equally between the three cake tins. Bake for 25-30 minutes, then allow to cool completely.
- Make The Topping: In a bowl, whisk the powdered sugar, heavy cream, and vanilla extract until it becomes thick and stiff and peaks form.2 cups heavy whipped cream, 3 teaspoon vanilla extract, 2 tablespoon powdered sugar
- Assemble the cake: Spread about ⅓ of the cream on the first layer of the cake using an icing spatula then add the second layer and repeat until the third layer.
- Decorate the top with the chocolate chips and grated chocolate as you wish.2 tablespoon chocolate chips, 1 tablespoon chocolate
Notes
- Beating the egg well until fluffy is the secret to a fluffy sponge cake.
- I highly recommend using a good quality vanilla extract for a better taste.
Deb says
How long does the cake last once decorated? Can I make the cake as a birthday cake the day before? I’m not sure with cream as a frosting…I’ve always made buttercream before, but I’m keen to give this a go 🙂
Radwa says
You can make this cake a day in advance and keep it in the fridge.
Ronak Mehta says
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Radwa says
Glad that you liked it!