Vanilla Bakery-Style Sponge Cake | YumAndJoy

Vanilla Bakery-Style Sponge Cake

This Vanilla Bakery-Style Sponge Cake is a light, fluffy, and classic cake perfect for layering, frosting, or enjoying on its own. Adapted from Woodland Bakery, this recipe creates a soft, tender crumb with a delicate vanilla flavor, making it ideal for celebrations, afternoon tea, or a simple dessert treat.

Why You’ll Love This Recipe

  • Light & airy texture – Achieves a perfect sponge-like consistency.
  • Perfect for layering – Holds up well to fillings and frostings.
  • Bakery-style flavor – Rich vanilla taste with a soft, buttery crumb.
  • Great for any occasion – Use for birthdays, weddings, or everyday treats.
  • Easy-to-follow technique – The whipped eggs give it a professional touch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 2 large eggs, room temperature (200g)
  • 145g white sugar
  • 1 cup cake flour (125g)
  • 1 tsp baking powder (5g)
  • ¼ tsp salt (2g)
  • ½ cup whole milk (4 fl oz)
  • 4 tbsp butter (56g)
  • ½ tbsp vanilla extract

Directions

1. Prepare the Cake Pans

  • Preheat oven to 345°F (175°C) and place the rack in the middle.
  • Grease and line two 6-inch cake pans with parchment paper.

2. Whip the Eggs and Sugar

  • Using a stand mixer with the whisk attachment, whip the room temperature eggs on high speed until foamy.
  • Slowly add sugar and continue whipping for 5-7 minutes, until the mixture reaches the ribbon stage (thick, pale yellow, and flows off the whisk in a ribbon).
  • If the eggs are not room temperature, whip them over a pot of warm water to help achieve volume.

3. Incorporate Dry Ingredients

  • Sift together cake flour, baking powder, and salt.
  • Add the dry ingredients to the egg mixture and mix on low speed until just combined.

4. Prepare the Milk & Butter Mixture

  • In a microwave-safe bowl or small saucepan, heat the milk and butter until the butter is melted and the mixture is hot.
  • Whisk 1 cup of the cake batter into the hot milk mixture to temper it.
  • Add this back into the remaining batter and mix well.
  • Stir in vanilla extract until fully combined.

5. Bake the Cake

  • Divide the batter evenly between the two prepared cake pans.
  • Lightly stir the batter in the pans to release air bubbles.
  • Bake at 345°F (175°C) for 15 minutes, then reduce the oven temperature to 330°F (165°C) and continue baking until done.
  • The cake is finished when you gently press the center and it springs back immediately.

6. Cool & Serve

  • Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before slicing or frosting.

Servings and Timing

  • Yields: 2 six-inch cakes
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 45 minutes

Variations

  • Chocolate version – Replace 2 tbsp of flour with cocoa powder.
  • Citrus twist – Add zest of one lemon or orange for a fresh flavor.
  • Richer flavor – Substitute brown butter for a nuttier taste.
  • Dairy-free option – Use almond milk + dairy-free butter.

Storage & Freezing

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep for up to 5 days (wrap in plastic wrap to prevent drying).
  • Freezer: Wrap the cooled cake layers in plastic wrap and foil, then freeze for up to 3 months. Thaw before frosting.

FAQs

1. Can I use all-purpose flour instead of cake flour?

Yes! Substitute 1 cup all-purpose flour minus 2 tablespoons and replace with 2 tablespoons cornstarch.

2. How do I know if I reached the ribbon stage?

When you lift the whisk, the batter should flow off in a thick ribbon and sit on top of the mixture for a few seconds before sinking.

3. Can I make this cake in an 8-inch pan?

Yes, but it will be thinner and bake faster. Check for doneness at 15 minutes.

4. What’s the best frosting for this cake?

This cake pairs well with buttercream, whipped cream, or cream cheese frosting.

5. Why is my sponge cake dense?

Overmixing or not whipping the eggs long enough can lead to a dense texture.

6. Can I make this cake ahead of time?

Yes! Bake the cake a day in advance, wrap tightly, and store at room temperature.

7. How do I prevent my cake from sinking?

  • Don’t open the oven door too soon.
  • Make sure eggs are properly whipped for volume.

8. Can I make cupcakes with this recipe?

Yes! Bake at 330°F (165°C) for 15-18 minutes for perfect cupcakes.

9. Can I add fruit to the batter?

Yes! Fold in small diced berries or thinly sliced peaches before baking.

10. How do I get an even cake texture?

Tap the cake pans on the counter before baking to release air bubbles.

Conclusion

This Vanilla Bakery-Style Sponge Cake is light, fluffy, and perfect for any occasion. Whether layered with frosting or served plain with fresh fruit, this cake delivers a delicate crumb and classic vanilla flavor. Try it today and enjoy a homemade bakery-style experience!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vanilla Bakery-Style Sponge Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: asma
  • Total Time: 35-40 minutes
  • Yield: 2 six-inch cakes 1x
  • Diet: Vegetarian

Description

This Vanilla Bakery-Style Sponge Cake is light, fluffy, and perfectly moist, making it an ideal base for layered cakes or a simple treat on its own. Adapted from Woodland Bakery, this recipe uses the classic hot milk method to create a tender crumb and rich vanilla flavor. Perfect for birthdays, special occasions, or afternoon tea!


Ingredients

Scale
  • 2 large eggs, room temperature (200g)
  • 145g white sugar
  • 1 cup cake flour (125g)
  • 1 tsp baking powder (5g)
  • 1/4 tsp salt (2g)
  • 1/2 cup whole milk (4 fl oz)
  • 4 tbsp butter (56g)
  • 1/2 tbsp vanilla extract

Instructions

1. Prep the Oven & Cake Pans:

  • Preheat oven to 345ºF (175ºC), placing the rack in the middle.
  • Line and grease two 6-inch round cake pans with parchment paper.

2. Whip the Eggs & Sugar:

  • In a stand mixer, whip eggs on high speed until foamy.
  • Slowly pour in sugar, continuing to whip until the mixture reaches the ribbon stage (thick, pale yellow ribbons fall from the whisk), about 5-7 minutes.
  • Tip: If eggs are not at room temperature, place the mixing bowl over warm water while whipping.

3. Combine the Dry Ingredients:

  • In a separate bowl, sift together cake flour, baking powder, and salt.
  • Mix on low speed until just combined.

4. Heat the Milk & Butter:

  • In a microwave-safe bowl (or saucepan), heat milk and butter until melted and hot.
  • Whisk ~1 cup of cake batter into the hot milk mixture to temper it.
  • Pour it back into the main batter, mixing until smooth.

5. Add Vanilla & Bake:

  • Stir in vanilla extract until evenly incorporated.
  • Divide batter evenly between the two pans, gently stirring to distribute air bubbles.
  • Bake at 345ºF for 15 minutes, then reduce heat to 330ºF and continue baking until done.
  • The cake is ready when it springs back when gently pressed in the center.

6. Cool & Serve:

  • Remove cakes from the pans and cool completely on a wire rack before slicing or frosting.

Notes

  • For a softer crumb: Use cake flour instead of all-purpose flour.
  • Make it extra moist: Brush layers with simple syrup before frosting.
  • Want a richer flavor? Swap vanilla extract for vanilla bean paste.
  • Storage Tip: Wrap cooled cakes in plastic wrap and store at room temperature for 2 days or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American, Bakery-Style
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments