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Perfect Vanilla Cake Recipe: Easy, Moist Two-Layer Sponge

Perfect Vanilla Cake Recipe

A classic two-layer vanilla sponge with a tender crumb, buttery flavor, and plenty of options for filling and frosting. This easy cake serves approximately 8 to 10 people.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 200 g Unsalted butter, softened
  • 200 g Granulated or caster sugar
  • 4 eggs Large eggs, at room temperature
  • 200 g Self-rising flour
  • 2 teaspoons Baking powder
  • 2 teaspoons Pure vanilla extract
  • 2 tablespoons Milk
  • 1 pinch Salt, especially if using flour without salt
All-Purpose Flour Alternative
  • 200 g All-purpose flour
  • 2.5 teaspoons Baking powder when using all-purpose flour
  • 0.25 teaspoon Salt when using all-purpose flour

Method
 

Step-by-Step
  1. Heat the oven to 180°C conventional/350°F, or 160°C fan. Grease two 8-inch/20-cm round cake pans and line the bottoms with parchment.
  2. Beat the softened butter and sugar for 3 to 5 minutes, until pale, light, and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  3. Sift or whisk together the flour, baking powder, and salt. Fold the dry mixture into the butter mixture, alternating with the milk, and stop mixing as soon as no dry streaks remain.
  4. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20 to 30 minutes, until golden, lightly springy in the center, and clean or nearly clean when tested with a skewer.
  5. Cool the cakes in their pans for about 10 minutes. Turn them onto a wire rack and let them cool completely for at least another 20 to 30 minutes before filling or frosting.
  6. Fill and frost with vanilla buttercream, whipped cream, jam, or another preferred icing. Chill briefly if needed for neat slices, then serve at room temperature.

Notes

Room-temperature butter and eggs combine more easily and help create an even crumb. Weigh the flour when possible, and avoid overmixing because excess flour or extended mixing can make the cake dense and dry. For simple buttercream, beat softened butter with powdered sugar, vanilla, and a small amount of milk or cream.