In the kitchen with Elisa
Vanilla Sponge Cake
Easy to make soft vanilla sponge cake
Everybody needs a go to vanilla sponge cake recipe.​
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I have been baking so much for the past 5 years that I can't even tell you how many cakes I have made in total, but it is definitely hundreds :D Birthday cakes, wedding cakes and all kind of celebration cakes. One tier, two tier and three tier cakes.​ And so I have had to make sure I have some great basic recipes I can trust whenever I make a cake. Today I want to share with you my go to vanilla cake recipe. I always use this one when making a vanilla sponge and it always turns out great.
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The one thing I think makes this cake really great is the liquid that you use for it. In the recipe I give you three options kefir, buttermilk and milk. However, if you can use either kefir or buttermilk as I feel that those give the best result for a really soft, spongy and moist cake.
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I would also like to mention that it is important to follow the instructions of the recipe to achieve the best result. I have a great step-by-step video for you which explains everything in detail. It is free, so I suggest you take advantage of it :)
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The recipe I shared is for a 15cm cake, as I feel that is the most made size. However, I also give you some tips on how to adjust the recipe for other sizes as well. If you feel like after watching the video and going through the recipe you still have some questions, feel free to reach out to me either under my YouTube video or here in the comments right at the bottom of the page.​
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I hope you will like this recipe and that it will make it in your "go-to recipes"​ list :)
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Happy Baking Lovelies!
Step by Step Video
RECIPE
Vanilla Sponge Cake
Easy to make soft vanilla sponge cake
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​INGREDIENTS
(makes 4 layers for a 15cm cake)
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100g (about ½ cup) soft butter
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200g (1 cup) sugar
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3 eggs
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210g (1 ¾ cup) flour
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1 tsp baking powder
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½ tsp baking soda
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150ml (5/8 cup) kefir/buttermilk/milk
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1tsp vanilla paste/extract
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DIRECTIONS
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To make the cake layers, beat the soft butter with the sugar in a standing mixer for 5 minutes (or with a hand mixer about 7 minutes) or until pale and fluffy. Add eggs one at a time and beat for about half a minute in between additions.
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Sift flour, baking powder and baking soda in a separate bowl. Add vanilla to kefir.
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Add dry ingredients to the butter and sugar mix in three additions alternating with kefir. End with dry ingredients.
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Divide the batter into four buttered 15cm (about 6 inch) cake tins. You can also use just one big 15cm (about 6 inch) cake tin, but then you need to increase the baking time. It should most likely take about 1 hour to bake the cake in this case, but make sure to check with a toothpick before removing the cake from the oven. Bake the cake layers in 175°C (347°F) in the middle shelf of the oven for about 20-30 minutes. Remove from the oven, allow to cool for about 10 minutes before removing the cake layers from the cake tins and then cooling completely on a cooling rack. Allow to cool completely before proceeding with constructing the cake. I would suggest to cool the cake layers, wrap them in some cling film and chill in the fridge over night before using. This will allow the sponge to absorb more flavour and also make it a little hard (for the time it is cold) which makes it easier to stack and decorate.
TIP. You can also use this same amount of batter for a 20cm (about 8 inch) cake tin. However, this will mean you will have 3 layers rather than 4. If you double the batter you will get a 23cm (9 inch) round sponge and if you triple the batter a 30cm (12 inch) round sponge.
