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classic vanilla sponge cake mini loaves golden and fluffy

Classic Vanilla Sponge Cake

A soft, fluffy, and buttery vanilla sponge cake made with simple pantry ingredients. Perfect for tea time or celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • - 1 cup 125g all-purpose flour
  • - 1 tsp baking powder
  • - 1/4 tsp salt
  • - 1/2 cup 113g unsalted butter, softened
  • - 3/4 cup 150g granulated sugar
  • - 2 large eggs at room temperature
  • - 1 1/2 tsp pure vanilla extract
  • - 1/2 cup 120ml whole milk, at room temperature

Equipment

  • Equipment
  • - 8-inch round cake pan or mini loaf tray
  • - Hand or stand mixer
  • - Mixing bowls
  • - Spatula
  • - Measuring cups
  • - Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour your pan.
  2. Sift together flour, baking powder, and salt in a bowl.
  3. Cream butter and sugar until fluffy.
  4. Beat in eggs one at a time. Add vanilla.
  5. Add half of dry ingredients, mix. Add milk. Add remaining dry mix and fold.
  6. Pour batter into pan, tap to release bubbles.
  7. Bake 30–35 min or until toothpick comes out clean.
  8. Cool for 10 min in pan, then transfer to rack.

Notes

Notes
- Use room-temp ingredients for best results.
- Mini loaves bake faster: ~22 min.
- Can be frozen for 2 months if wrapped well.