The Best Vanilla Sponge Cake Recipe (video)
Get a perfect sponge cake every time with my simple recipe and in-depth tutorial! Sponge cakes are a unique type of cake made with no oil or butter! Just eggs, sugar, extract, flour and baking powder. This cake is very light and fluffy but also on the drier side, making it perfect for juicy or runny fillings such as fruits, wine or fruit preserves/jams. Use this easy vanilla sponge cake recipe along with any of the fillings and frostings from my ‘Back to Cake Basics’ series. This cake is also the best choice for cake rolls or roulades! Looking for a chocolate version? Check out my ‘Chocolate Sponge Cake Recipe’,!
Watch My Sponge Cake Video Tutorial!
Watch my YouTube video recipe for my in-depth, step-by-step instructions! This video is one of my most in-depth tutorials, helping you get the perfect sponge cake every single time! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Ingredients for Vanilla Sponge Cake
Here are the ingredients you’ll need to make a perfect sponge cake. Making my cake recipe is super easy and requires just 5 ingredients.
- Eggs: both room temperature and cold eggs from the refrigerator work well. I find that eggs at room temperature will whisk more quickly. Use the cheapest store eggs. These will have the least amount of flavor and won’t make the cake ‘eggy’.
- White Granulated Sugar: use only this type of sugar, or superfine sugar, for the recipe.
- Vanilla Extract: adding vanilla adds great flavor and helps mask the eggy flavor of the eggs.
- All-Purpose Flour: this is the best type of flour for this sponge cake recipe.
- Baking Powder: although not all sponge recipes call for a leavening agent, I find that adding the baking powder helps ensure a perfect cake.
How to Make Sponge Cake: Whisking the Eggs
This recipe starts with the eggs. Room temperature or straight out of the refrigerator – both work well! Place the eggs, sugar and vanilla into a super clean mixing bowl. I recommend washing your mixing bowl with degreasing dish soap or vinegar to ensure no trace amounts of grease are left in the bowl, as the grease can prevent the eggs from getting fluffy.
- Whisk the eggs, sugar and vanilla on high speed using a stand mixer for 7 to 8 minutes, until they are thick, voluminous and pale white in color. If you are using a hand mixer, this process will take about 5 to 6 minutes longer.
- Sponge cakes get all their volume from the eggs so it’s super important to get them as fluffy as possible!
- Whisking the eggs for longer will help get rid of any ‘eggy’ smell or taste.
Adding the Dry Ingredients
Once you have the eggs light and fluffy, it’s time to add the flour and baking powder. It’s CRUCIAL to add the dry ingredients in gradually and carefully. Using a sifter, add about 1/3 of the dry ingredients at a time. Fold the flour into the eggs gently but thoroughly, folding and mixing from the bottom of the mixing bowl, where the flour likes to settle. Do not use a mixer or whisk for this step! The eggs need to stay as light and fluffy as possible. If the eggs fall flat, the cake layers will stay flat.
Baking the Vanilla Sponge Cake
Preheat your oven to 350F/177C when starting the recipe. Also, prepare your baking pans. This recipe is perfect for two, 8-inch cake pans or a jelly roll pan, if you’re making a cake roll. You can also make cupcakes using this vanilla sponge cake recipe. It’s very important to leave the pans ungreased!! Line the bottom of the pans with parchment paper but do not grease the sides, otherwise the cake will not rise properly.
- Bake the sponge cake until the top of the cake is a rich, golden brown color. Under-baked sponge cake will start to fall flat once removed from the oven.
- As soon as you take the cake layers out of the oven, run a knife along the edge to release the cake from the pan. This will allow the cake to remain flat as it cools.
- Allow the cake to cool completely on a wire rack before using in a recipe or slicing in half.
Sponge cake layers were used for this delicate Raspberry Tiramisu Cake!
Sponge Cake Troubleshooting
Here are some common questions I get about sponge cakes and a few tips
- Why does my sponge cake taste or smell like eggs? This can be for a few reasons. First, try whisking your eggs for longer. I find that the more air you get into the eggs, the less eggy flavor or smell you get after the cake is baked. Also, try using the cheapest, store-bought eggs. Cheap eggs are from chickens that are typically not fed a great diet, which results in more bland eggs, which is perfect for this recipe!
- Why does my sponge cake go flat when I remove it from the oven? If your cake looks great in the oven and falls flat when removed from the oven, it’s under baked. Try increasing your baking time by 3 to 5 minutes, until the top of the cake is a rich, golden-brown color. The structure of the sponge cake needs to ‘set’.
- My cake doesn’t stay flat as it cools! This trick always works for me: as soon as you take the cake layers out of the oven, run a knife along the edge to release the cake from the pan. This will allow the cake to remain flat as it cools. You can also try inverting the cakes onto a cool rack so they cool upside-down.
My Summer Sangria Cake is always a hit! The sponge cake layers are soaked with sangria!
Cake Recipe to Try
Here are some of my favorite cake recipes that use my vanilla sponge cake recipe! Sponge cake is super versatile and you can flavor it with just about any type of flavor and use it for just about any type of filling. Because this cake tends to be on the dried side, it’s the perfect cake for applying liqueurs and more liquid fillings like fruits and jams!
- Raspberry Tiramisu Cake – The most delicious raspberry cake ever, with creamy tiramisu filling, raspberry liqueur and fresh raspberries!
- Summer Sangria Cake – delicate cake with sangria, whipped cream and fruit!
- Creamy Mango Cake – filled with mango puree and mango whipped cream frosting
- Peach Zefir Torte – fluffy cake layers with peach marshmallow filling!
- Coffee Tres-Leches Cake – coffee-flavored cake with coffee whipped cream!
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The Best Vanilla Sponge Cake Recipe (video)
- 6 large eggs
- 1 tsp vanilla extract
- 1 cup white granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- Preheat the oven to 350F/177C when starting the recipe. Also, prepare the baking pans. This recipe is perfect for two, 8-inch cake pans or a jelly roll pan, if you’re making a cake roll. You can also make cupcakes using this recipe. It’s very important to leave the pans ungreased!! Line the bottom of the pans with parchment paper but do not grease the sides, otherwise the cake will not rise properly.
- Clean your stand mixer bowl using a degreasing soap or vinegar to get rid of any grease residue. Place the eggs, sugar and vanilla into the bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous. Watch my video recipe for all the details! If using a hand mixer, this step may take an additional 5 to 7 minutes, depending on mixer strength.
- In a separate bowl, combine the dry ingredients: flour and baking powder. Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula (do not use a whisk or the mixer for this step!), fold the flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl. Keep the eggs as light and fluffy as possible!
- Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. This will allow it stay level as it cools. Allow the cake to cool completely before splitting/cutting the cake or using for a cake recipe.
- Need to increase this recipe? For more cake layers or if using large cake pans, increase the recipe in 1/2 increments. For example, if using this recipe for three, 8-inch cake pans or two, 9-inch pans, use 9 eggs, 1 1/2 cups sugar, 1 1/2 tsp vanilla extract, 1 1/2 cups flour and 1 1/2 tsp of baking powder. Keep the baking temperature the same and adjust the baking time as needed. The top of the cake should be a rich, golden-brown color when ready. For four, 8-inch pans, double the recipe.
My cake turned too eggy , what could be the reason? I followed the exact measurements, only thing is baked it for 28 minutes. Do you think the extra time caused it?
Hi! So sorry to hear that! No, the baking time would not affect the flavor. I usually recommend using the cheapest eggs you can find at the supermarket, because they will have the least amount of flavor. Also, make sure to whisk them for long enough, until they’re light and fluffy. Getting lots of air into the eggs helps makes a difference.
This sponge came out SUPER light and fluffy, and perfect for fruit cakes with whipped cream! I made 2 6″ cakes using 2/3 of the recipe, so 4 eggs, 133g sugar, 83g flour and 2/3 tsp baking powder and vanilla and they came out great, although there was probably a bit excess batter so my cakes were pretty high.
Hi Kamna! I’m so glad to hear that you enjoyed the recipe! Thank you for sharing the reduced recipe!
Most recipes call for separating whites and yolks and beating separately. Could you please explain why or why you dont do that and if it even needs to be done?
Hi! I don’t see any reason for doing it that way. It just takes more time and it when you mix together the egg whites with the yolks, they will deflate and fall faster. Two important steps here: whisk the eggs until they’re very fluffy and pale in color, and two – make sure to fold the flour in small amounts and mix gently but thoroughly.
Can I use unbleached cake flour instead?
Hi! Yes, cake flour will also work great! Just increase the amount by 2 tablespoons. Enjoy!
Do I need to use bleached all purpose flour or unbleached? Which one is better to be used?
Hi Shana! I typically use unbleached flour but both will work well. Enjoy!
When i was done mixing all the wet ingredients, my mix was super frothy and yours was thick and not frothy at all. How come mine ended up like that? Other than that mine turned out well
Mine is fairly light and frothy, too. Did you add all the sugar into the eggs at once? That’s how I recommend it’s added. It could be the freshness of the eggs, too. Glad it turned out well for you! 🙂
Can I used this cake with fondant covering ? Also tell me please how long can I put this sponge in freezer ?
Hi! Yes, once this cake is frosted and chilled, it should be just fine with fondant covering. I recommend keeping it frozen no longer than 1 month. Make sure to cool it completely, then wrap in plastic wrap and place into a ziplock bag to prevent the cake from absorbing any odors. Enjoy!
Thank you so much dear you are truly an amazing loving person
Follow this recipe for my sponge cakes everytime! Love it
I’m so glad you enjoy this recipe! My go-to for many, many years 🙂
Thank you! 🙂
I tried your brilliant recipe and its taste is like heaven! My only question is my cake is too soft to cut properly. I actually like the texture so much it’s so airy and yummy but it is hard to cut equally, it is important because I make naked cakes so it can be seen. Is there any mistake that I make or is it normal? Thanks a lot!
Hi! I’m so glad you’re enjoying this recipe! It can be a little difficult to cut cleanly because of the texture. You can try freezing the cake layers first, then use a very sharp, serrated knife to cut the layers. When it’s frozen, it will cut nicely. Hope that helps! Make sure to wrap the cake very well before freezing!
Hi,just wondering why did my cake sink in the middle.
Hi! Sorry to hear that happened! It’s usually the case if the cake was under baked. Try baking it for longer next time so that the cake sets more.
Hi tried this recipe..looked amazing in the oven but then it sank in middle while still in oven…what did I do wrong..
Hi Clare! Sorry to hear that happened! Try baking at a slightly higher temperature next time, about 10 degrees warmer. Inaccurate oven temperature usually causes this. Also, don’t open the oven door while the cakes are baking. And, make sure your baking powder is not expired.
Mine came out so sugary?
Oh, no! So sorry about that! You can reduce the amount of sugar down to 1/2 cup of you want the cake to be less sweet.
Thanks so much Tatyana🙏
You’re very welcome! Enjoy!
My cake did not rise well. What could be the reason . I whisked egg sugar till I can make a pattern 8 and then mixed in dry ingredients
Sorry to hear that! Try whisking the eggs for even longer next time. I whisk mine until they’re pale white in color. Also, make sure you fold in the flour very gently. This cake gets all its volume from the eggs, so keeping them fluffy is very important. Also, make sure your baking powder isn’t expired.
When I was beating the eggs they didn’t turn fluffy or “voluminous” as you suggested, despite the bowl and mixer being completely dry and grease free. Why could this be?
How long did you mix the eggs for? I recommend whisking them for about 7 to 10 minutes using a stand mixer. If you’re using a hand mixer, this will take longer. Also, check the freshness of the eggs.
7-10 minutes is only enough if you’re using the double wired whisk (the one you’re using in your video). With the regular whisk attachment the Kitchenaid mixer takes about 20 minutes for me, just thought I’d mention this in case this helps someone.
Thank you so much for sharing your tip! That would make sense!
Thank you – my first attempt at a sponge cake and it’s turned out really well! Greetings from Australia
That’s wonderful! 🙂 I’m so glad you enjoyed the recipe!
This is a super easy recipe, thanks Tatyana! I just made it for the first time and it came out well, except the sides of my cake layers are separating from the main part of the cake. I did not grease the pans, only put parchment in the bottom. Any idea what might cause that?
Hi Andrea! You’re welcome! It’s my go-to recipe for sponge cake! What type of pans do you have? Are they non-stick inside or just metal? Mine are non-stick aluminum. I recommend lining the sides of the pan also with parchment paper to help prevent this from happening again. Every pan bakes a little differently. Hope that helps!
This recipe is beautiful ! It’s a keeper for sure
I’m so glad you enjoyed it! 🙂
My name is Sarah, please can you do a video on how to get a non sweaty butter cream icing with hand mixer.
Thank for the vanilla recipe it was really helpful.
Hi Sarah, I’m glad you enjoyed my vanilla recipe. When buttercream sweats, it has nothing to do with the recipe, but rather the humidity and temperature differences. For example, if you store your cake in a cold refrigerator then take it out, condensation will form on the outside. Just allow the cake to stand for about an hour at room temperature and the moisture should evaporate. If your buttercream is soft and runny when you first make it, place it into the refrigerator for 30 to 45 minutes, then mix again. Hope that helps!
This recipe turned out perfectly! I followed the great instructions exactly. Thankyou!
Wonderful! I’m so glad you enjoyed the recipe!
I made the sponge cake. However, when I was mixing the egg, sugar and vanilla mixture I noticed that mine was more thick and like a cloud, it stuck to the spatula. Unlike yours which was thick but more of a runny consistency. Any tips?
Hi Linda! Different eggs can beat a little bit differently. However, the texture you’re describing sounds great. You want the egg mixture to be extra thick and fluffy. Hope the cake baked well for you!
Can you freeze this cake without any frosting? And howing will it laat in the freezer? Thank you so much
Yes, absolutely! Just allow the cake layers to cool completely, then wrap very well in plastic wrap. You can freeze the cake for up to 1 month. Enjoy!
Would this bake ok in 1”x6” pans for easier tiers?
Sure! I recommend filling the pans about half way and bake until the cake is golden brown. Enjoy!
My cake turned out so good and it was gone in an instant! So soft yet held its shape. Your tips helped a lot because the recipe I usually use always ends up tasting eggy, sinks in the middle, and have huge bubbles in them. I read your replies to the comments on this page, they too helped me avoid mistakes!
Thank you so much!
Hi! That’s so wonderful to hear! I’m very glad the recipe was a success for you! It always makes my day to read comments like yours!
I tried the recipe again twice but it didn’t come out like it did the first time. It has large bubbles and is sticky and too spongy.. doesnt feel like a nice fluffy cake more like an actual sponge… What am I doing different/wrong from the first time? I thought it was because I didn’t mix the baking powder well and then I tried again by mixing it. But still came out bubbly… ☹️
Hi! I’m so sorry the recipe didn’t work out well for you. This cake will be pretty light and fluffy, but it shouldn’t have very large air pockets.
Mixing the baking powder later could be the problem. For a denser cake with less air pockets, you can fold the dry ingredients into the eggs a bit longer to deflate large air pockets. Hope that helps!
This is a good cake
Hi Lily! I’m so glad you enjoyed the cake recipe!
This cake does not need any butter or oil?
Hi! No, no oil or butter for this recipe. Enjoy!
I love this recipe. After all those years of separating the eggs! Perfect every time!
Hi Cathy! That’s wonderful to hear! I’m so glad you’re loving the recipe! My mom used it for decades, too 🙂
I love the recipe, I’ve made this so many times but this time instead of round cake I want to make it in sheet cake. How should I change the recipe if I want to make a sheet cake let’s say for 11×15 sheet pan?
Hi Rona! That’s wonderful to hear. I’m so glad you’re enjoying the recipe!
Yes, you can make this in a sheet pan instead of a round pan. You don’t need to change the recipe or the temperature, only the baking time. Bake until the top of the cake is a rich golden color, could be up to 20 to 25 minutes.
Can I bake this in a 10inch springform pan?
I just made this using a different recipe that had butter in it, and it totally flopped.
Other than the butter, the recipe was exactly the same as yours so want to try your recipe, but need to use a 10” springform pan.
Hi Carol! Yes, this recipe will work great with just about any size pan. You’ll want to keep it at 350F and adjust the timing accordingly. Bake until the top of the cake is golden and springs back.
The butter is probably what ruined it. It would weigh down the eggs.
I tried your recipe step by step, it turned out well but only thing it didn’t came out as sponge as expected. Could you please suggest.
Hi! Can you please give me specifics and let me know how the cake turned out for you?
Can I double this mixture and cook it in 1 square 8″ pan and then cut it into 3 layers?
Hi Fay! Doubling the recipe would create quite a bit of batter for an 8-inch pan. It would definitely go over the sides and the batter would not bake evenly. If you have only one pan, I recommend making one portion of the recipe and baking half the batter at a time. Hope this helps!
Love this recipe. I am so happy to make sponge cake without beating whites and yolks separately! Easy and works every time.
I’m so happy you’re enjoying the recipe! Yes, I love that, too. Makes it so much easier!
Thank you so much for this post and for explaining every detail of how to make perfect sponge cake! You answered all the questions to the failures I had. After many years of baking, for the first time ever my cake turn out perfectly, it rise perfectly and didn’t sink like usually!
Hi Natasha! I’m so glad you found my tutorial helpful! I’m very happy the recipe worked well for you! 🙂 Thanks for leaving a review!