Simple Vanilla Sponge Cake

A tender vanilla sponge cake made with cake flour or all-purpose flour, featuring a reverse creaming method for structure and an optional vanilla syrup soak for extra moisture.

Equipment

• Two 8-inch (20cm) round cake pans
• Parchment paper
• Stand mixer or electric hand mixer
• Mixing bowls
• Whisk
• Rubber spatula
• Cooling rack
• Kitchen scale

Ingredients

• 300g (2 ½ cups) Cake Flour or All-Purpose Flour
• 300g (1 ½ cups) Granulated Sugar
• 1 tablespoon (12g) Baking Powder
• ½ teaspoon (3g) Fine Sea Salt
• 170g (¾ cup / 1 ½ sticks) Unsalted Butter, at room temperature
• 240ml (1 cup) Whole Milk, at room temperature
• 2 large Eggs + 1 large Egg Yolk, at room temperature
• 2 teaspoons (10ml) Pure Vanilla Extract or the seeds of 1 vanilla bean pod
• 1 teaspoon (5ml) Vanilla Bean Paste (optional, for extra flavor and specks)
• 60g (¼ cup) Granulated Sugar (for syrup)
• 60ml (¼ cup) Water (for syrup)
• 1 teaspoon Vanilla Extract (for syrup)

Instructions

1. Preheat oven to 175°C (350°F). Line the bottoms of two 8-inch round cake pans with parchment paper circles. Do not grease the sides.
2. In a stand mixer bowl with paddle attachment, combine flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds.
3. Add room-temperature butter cut into chunks. Mix on low speed until the mixture resembles a coarse, sandy meal with no large chunks of butter left.
4. In a separate jug, whisk together milk, eggs, egg yolk, and vanilla extract until frothy.
5. With the mixer on low, pour half of the wet ingredients into the dry mixture and mix until just incorporated. Increase speed to medium and beat for 2 minutes.
6. Reduce speed to low and add the remaining wet ingredients. Mix until just combined and the batter is smooth and silky. Do not overmix.
7. Evenly divide the batter between the two prepared pans. Tap pans firmly on the counter to release air bubbles.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and tops are springy to the touch.
9. Remove from oven and cool in pans on a rack for 15 minutes. Run a thin knife around the edge, invert onto the rack, peel off parchment, and flip back over. Cool completely to room temperature.
10. For the optional vanilla soak: Combine sugar and water in a saucepan. Heat over medium, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and stir in vanilla. Let cool. Brush over cooled cake layers before frosting.

Notes

Ensure ingredients are at room temperature for proper emulsification. Use a kitchen scale for accurate flour measurement or spoon and level if using cups. Check for doneness at the 28-minute mark; the cake is done when a skewer comes out with a few moist crumbs, not wet batter. Variations include Lemon, Almond, or Chocolate Marble. Store unfrosted cake wrapped in plastic for up to 3 days at room temperature, frosted cake in an airtight container in the fridge for up to 5 days, or freeze wrapped layers for up to 3 months.

Nutrition

Calories: 296 kcal · Total Fat: 13g · Saturated Fat: 8g · Trans Fat: 0g · Cholesterol: 75mg · Sodium: 170mg · Total Carbohydrates: 40g · Dietary Fiber: 1g · Sugars: 23g · Protein: 5g