A simple, classic sponge cake with a tender crumb
There’s nothing quite like a homemade vanilla cake. Soft, moist, and delicately flavored, this cake is a versatile classic you can enjoy on its own, dusted with powdered sugar, or dressed up with cream and fresh fruit. Its light texture makes it a perfect base for layered cakes, while its comforting vanilla flavor ensures it’s just as delicious served plain with a cup of tea or coffee.
This recipe is straightforward, beginner-friendly, and made with pantry staples—ideal for when you want something simple yet special.
Why You’ll Love This Recipe
- Perfect texture – moist, airy, and fluffy.
- Simple ingredients – everything you likely already have at home.
- Versatile – serve plain, layer with frosting, or pair with fruit and cream.
- Foolproof – great for beginner bakers or anyone who loves classic cakes.
Ingredients
- 4 large eggs
- 200 g sugar (1 cup)
- 200 ml vegetable oil (¾ cup + 1 tbsp)
- 200 ml milk (¾ cup + 1 tbsp)
- 1 tbsp vanilla extract
- 250 g all-purpose flour (2 cups)
- 1 tbsp baking powder
- Pinch of salt
- 2 tbsp plain yogurt or sour cream (optional, for extra moisture)
Instructions
1. Prepare the pan and oven
Preheat the oven to 180°C (350°F). Grease and flour a 22–24 cm (9-inch) round cake pan, or line it with parchment paper.
2. Whip the eggs and sugar
In a large bowl, beat the eggs and sugar together on high speed for 5–6 minutes, until pale and doubled in volume. This step is key for a light, fluffy cake.
3. Add wet ingredients
With the mixer on low, slowly drizzle in the oil. Add the milk, vanilla extract, and yogurt or sour cream if using. Mix until smooth.
4. Incorporate dry ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry mixture into the wet batter in two parts, using a spatula and light movements to avoid deflating the mixture.
5. Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve
Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Tips for the Best Vanilla Cake
- Whip the eggs and sugar thoroughly for maximum fluffiness.
- Fold the flour in gently to keep the batter airy.
- For an extra moist cake, add the yogurt or sour cream.
- Avoid overbaking—check for doneness around 35 minutes.
Serving and Storage
- Serve plain with tea, or add whipped cream and fruit for a light dessert.
- This cake also works as a base for birthday cakes or layered creations.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It can also be frozen (wrapped tightly) for up to 2 months.