Simple Vanilla Sponge Cake Recipe with Whipped Cream Layers
A light and airy vanilla sponge cake is one of the most versatile desserts in baking. Unlike dense butter cakes, sponge cakes are made without heavy fats, relying instead on whipped eggs for structure and fluffiness. This makes them ideal for layering with whipped cream and fruit, or for serving as the centerpiece of a simple yet elegant dessert spread.
Whether you’re baking for a birthday, afternoon tea, or just want to enjoy a classic homemade treat, this simple vanilla sponge cake recipe delivers every time. With just a few pantry staples, you’ll create a delicate cake that’s soft, moist, and perfect for pairing with whipped cream layers.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup whole milk (warm)
- Whipped Cream Filling & Topping:
- 2 cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar with an electric mixer until thick, pale, and tripled in volume (about 7–8 minutes).
- Gently fold in vanilla extract.
- Sift dry ingredients over the egg mixture in two additions, folding carefully with a spatula to avoid deflating.
- Warm the milk slightly, then fold it gently into the batter.
- Divide batter evenly between the prepared pans.
- Bake for 20–22 minutes, or until cakes spring back when lightly touched.
- Let cakes cool completely before removing from pans.
- For whipped cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one sponge layer on a serving plate, spread with whipped cream, and add fresh berries if desired.
- Top with the second cake layer, cover with more whipped cream, and decorate with rosettes or fruit.
Why Sponge Cake is a Classic
Sponge cake has been a staple of European baking for centuries. Its airy texture and simple flavor make it an ideal canvas for endless variations. With whipped cream and berries, it becomes a light dessert perfect for spring and summer. For winter, it pairs beautifully with chocolate ganache or custard.
Tips for Success
- Whip eggs well: The volume of the eggs is what gives sponge cake its structure.
- Fold carefully: Avoid overmixing to prevent deflating the batter.
- Use room temperature eggs: They whip up with more volume.
- Don’t overbake: Remove from oven as soon as cakes spring back to the touch.
Simple Vanilla Sponge Cake with Whipped Cream
Ingredients
Equipment
Method
- Preheat oven and prepare cake pans.
- Whisk together flour, baking powder, and salt.
- Beat eggs and sugar until thick and pale.
- Fold in vanilla extract.
- Sift dry ingredients into egg mixture and fold gently.
- Warm milk slightly and fold into batter.
- Divide batter into pans and bake.
- Cool cakes completely.
- Whip cream, sugar, and vanilla to stiff peaks.
- Layer cake with whipped cream and berries.
- Frost top with whipped cream and decorate.
Notes
Variations
- Strawberry Shortcake Style: Add sliced strawberries between layers.
- Chocolate Twist: Substitute ¼ cup of flour with cocoa powder.
- Citrus Zest: Add lemon or orange zest to batter for a bright flavor.
- Layered Celebration Cake: Fill with jam and whipped cream for birthdays.
Storage & Make-Ahead
Sponge cake is best eaten the day it’s assembled. However, you can bake the sponge layers in advance, wrap them tightly, and freeze for up to 2 months. Assemble with whipped cream shortly before serving.
