Name: The Easiest Vanilla Sponge Cake You'll Ever Make
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ½ cups all-purpose flour (King Arthur brand is a trusted favorite); 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs, at room temperature; 2 teaspoons high-quality vanilla extract (Nielsen-Massey brand is highly recommended); ½ cup plain yogurt or full-fat sour cream; ¼ cup milk

Jump to Recipe Print Recipe

It feels like just yesterday that I started this little blog. It’s been a whirlwind of school pickups, last-minute work deadlines, and trying to figure out what’s for dinner. Again. If you’ve been here for a while, you know my mission has always been simple: to share real recipes for real families. No fussy ingredients, no complicated steps. Just good food that brings everyone to the table.

Today, I’m sharing a recipe that is pure comfort in our house: my go-to Sponge Vanilla Cake. It’s the cake I bake for birthdays, for lazy Sunday afternoons, and for those times when we just need a little something sweet.

The Saturday Morning That Almost Broke Me

Okay, let me set the scene. It was one of those Saturday mornings. You know the kind. The 8-year-old had decided to build a fort in the living room using every single cushion we own, and the 12-year-old was “bored” and sighing dramatically every five minutes. I was on my second cup of coffee before 9 AM, and the idea of doing anything productive felt… ambitious.

But then, my youngest came up to me, eyes wide, and asked, “Mom, can we bake a cake?”

My first thought? Absolutely not. The kitchen was already a disaster zone from breakfast. But then I remembered this recipe. It’s so simple, so forgiving, that I thought, “You know what? We can do this.” So, we pulled out the bowls, and the flour started flying. Literally. There was a small cloud of it over the dog for a bit. But in that chaotic, messy moment, we made this wonderfully light and fluffy vanilla sponge cake. And for a little while, the boredom and the fort-building chaos melted away.

From My Grandma’s Kitchen to Yours

This recipe is loosely based on one I found in my grandma’s old, tattered recipe box. Hers was a bit more traditional, but over the years, I’ve tweaked it to be practically foolproof. The original called for cake flour, but let’s be real, I don’t always have that on hand. I’ve found that good old King Arthur All-Purpose Flour works just as beautifully if you sift it a couple of times. It keeps the crumb incredibly tender.

The real secret, though, is the vanilla. Please, please, if you can, use a good quality vanilla extract. It makes all the difference. I’m a huge fan of Nielsen-Massey Madagascar Bourbon Vanilla Extract. It’s a bit of a splurge, but a little goes a long way and the flavor is just unmatched.

My Epic Cake Fail (So You Don’t Have To)

I want to share a cautionary tale. The first few times I made this, I was in a rush. I’d just throw the cold eggs and butter straight from the fridge into the mixer. Big mistake. Huge. The batter curdled and looked like a lumpy mess. The resulting cake was dense and almost rubbery. I learned my lesson the hard way: room temperature ingredients are non-negotiable! It allows the butter and sugar to cream properly, creating air pockets that give the cake its signature light, spongy texture. Just leave your eggs and butter on the counter for about 30 minutes before you start. Trust me.

Tips from a Mom in the Trenches

After making this cake more times than I can count, I’ve picked up a few tricks:

Don’t Overmix: Once you add the flour, mix just until it’s combined. A few little lumps are okay. Overmixing develops the gluten and will make your cake tough.
Grease and Flour Your Pan: Don’t skip this! I use a little softened butter and then dust it with flour. It creates a non-stick surface that guarantees your cake will slide right out.
Sour Cream is Your Friend: The recipe calls for yogurt, but I’ve used sour cream in a pinch many times and it works perfectly. It adds a lovely moisture and a slight tang.
The Toothpick Test: Ovens can be quirky. Start checking for doneness a few minutes before the recipe says to. A toothpick inserted into the center should come out clean.

How We Eat It

This cake is a blank canvas, which is why my family loves it. My 8-year-old is the official sprinkler-putter-on-er. He insists that a rainbow of sprinkles is essential. My 12-year-old, in a new phase of sophisticated taste, prefers it with a simple dusting of powdered sugar and a pile of fresh berries. My husband? He’ll eat it any way he can get it, preferably with a scoop of vanilla ice cream.

It’s one of those recipes that has become a part of our family story. It’s seen us through celebrations and quiet weekends. It’s proof that even on the craziest days, you can create something wonderful.

So here it is, from my messy kitchen to yours. I hope you love it as much as we do.

My Foolproof Sponge Vanilla Cake

Prep time: 15 minutes
Bake time: 30-35 minutes
Yields: One 9-inch round cake

Ingredients:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup plain yogurt or sour cream
¼ cup milk

Instructions:

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Sifting is optional but recommended for a lighter texture!
Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate Wet and Dry: With the mixer on low speed, add the flour mixture in three parts, alternating with the yogurt and milk. Begin and end with the dry ingredients. Mix only until just combined—don’t overdo it!
Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Frost it, dust it with sugar, or top it with berries. Make it your own! Let me know in the comments how it turns out.

Happy baking!
xoxo Sarah