Step-by-Step Instructions for Butter Vanilla Sponge Cake:
1️⃣ Prep and Preheat:
✔ Preheat your oven to 170°C (340°F).
✔ Grease and line an 8-inch round cake pan with parchment paper.
✔ Sift together 80g cake flour and baking powder; set aside.
2️⃣ Heat the Milk and Vanilla:
✔ In a small saucepan, warm the milk gently (don’t boil).
✔ Scrape the seeds from the vanilla bean pod and add both seeds and pod to the milk.
✔ Turn off heat and let steep while you prep the batter.
Pro Tip: You can use vanilla extract instead—add it later when mixing the wet ingredients.
3️⃣ Make the Batter:
✔ In a large bowl, whisk the 6 egg yolks until pale and slightly thick.
✔ Slowly drizzle in the melted butter while whisking.
✔ Add the warm vanilla-infused milk (remove the pod first).
✔ Gently whisk until smooth and combined.
✔ Sift in the remaining 50g of cake flour and whisk just until incorporated.
4️⃣ Combine and Fold:
✔ Gradually fold in the previously sifted flour + baking powder mixture (from Step 1).
✔ Mix gently to maintain an airy, smooth batter. Do not overmix.
5️⃣ Bake and Cool:
✔ Pour batter into the prepared cake pan.
✔ Tap gently on the counter to release air bubbles.
✔ Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
✔ Cool in pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Quick Snapshot:
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Total Time: ~45–50 minutes
- Servings: 8 slices
- Calories: ~210 kcal per slice (estimate)
Pro Tips for Sponge Cake Success:
- Use cake flour for a soft, tender crumb. All-purpose flour makes it denser.
- Don’t skip sifting! It helps keep the cake light and lump-free.
- Vanilla bean = luxury. But if unavailable, use high-quality vanilla extract.
- Warm milk + butter = smooth batter. Just don’t let it get hot enough to scramble eggs.
Why You’ll Love This Recipe:
- Classic Flavor, Elevated: Real vanilla and butter give it a rich, bakery-quality taste.
- Simple Ingredients: Just a few basics create a showstopping sponge.
- Versatile Base: Slice and layer with jam, cream, or fresh fruit—or enjoy plain!
- Fluffy Texture: Light, airy, and melts in your mouth with every bite.
FAQ About Butter Vanilla Sponge Cake:
Can I use all-purpose flour?
You can, but the texture will be denser. Try substituting 120g all-purpose + 10g cornstarch as a homemade cake flour substitute.
Can I use vanilla extract instead of a pod?
Yes—just add 1½ tsp vanilla extract directly to the batter after the butter.
How do I store it?
Wrap tightly and store at room temp for up to 2 days, or refrigerate for up to 5. Bring to room temp before serving.
Common Problems and Fixes:
Cake is too dense?
Check if you overmixed or didn’t sift your flour—both affect the airiness.
Top is domed or cracked?
Lower your oven temp slightly or bake on the middle rack.
Cake stuck to the pan?
Be sure to grease and line the bottom with parchment paper for easy release.
Flavor Variations You Can Try:
- Citrus Twist: Add 1 tsp lemon or orange zest to the batter.
- Choco-Swirl: Gently fold in 2 tbsp of cocoa powder mixed with a bit of milk for a marble effect.
- Berry-Infused: Add fresh chopped strawberries or blueberries before baking.
- Frosted Finish: Top with whipped cream, buttercream, or chocolate ganache for a dessert centerpiece.
Perfect for Any Occasion:
From birthdays to brunches, tea time to dinner parties—Butter Vanilla Sponge Cake is always the right choice. Elegant, moist, and just sweet enough to let the vanilla shine.
Sponge Cake Success:
Soft, rich, and loaded with vanilla goodness—this sponge cake is your new baking go-to. Serve it solo or dress it up—it always rises to the occasion!
Baked it? Tag your masterpiece—we can’t wait to see your butter-vanilla beauty!
