Vanilla Sponge Cake
This sponge cake is soft, airy, and perfectly springy, yet sturdy enough to hold all your favorite fillings. It’s lighter than an American butter cake, with a delicate texture that makes it perfect for layering.
This version of sponge cake is absolutely perfect for summer celebrations! It’s stacked high with clouds of whipped cream and sweet, juicy strawberries for a fresh and simple dessert that’s as stunning to look at as it is delicious to eat. The cake soaks up the cream and berry juices just enough to make each bite melt in your mouth, without getting soggy. It’s the kind of cake that’s guaranteed to impress—elegant enough for special occasions, yet simple enough to enjoy any day of the week.
Why You’ll Love This Recipe
- Versatile for any occasion. Dress it up for a celebration or keep it simple for a family gathering.
- No heavy frosting needed. The whipped cream topping keeps it light and not overly sweet.
- Highlight seasonal fruit. A perfect way to showcase juicy strawberries or other fresh fruit.
- Make-ahead friendly. Bake the layers in advance and assemble when you’re ready to serve.
Ingredient Notes
Cake Ingredients
- Cake flour & all-purpose flour: A combination of the two gives the cake a soft, springy texture while still holding its shape. Don’t skip sifting—this helps create an ultra-light crumb.
- Baking powder: Gives the sponge its lift. Make sure it’s fresh for the best rise.
- Salt: Just a pinch balances the sweetness and enhances flavor.
- Milk & unsalted butter: Warm these together before folding in for a tender texture and rich flavor.
- Vanilla extract: Adds a subtle sweetness and aroma to complement the strawberries and cream.
- Eggs: Use room temperature eggs for maximum volume when beating. This is key for the cake’s airy structure.
- Granulated sugar: Divided to help stabilize the egg whites and sweeten the yolk mixture.
Strawberries & Cream Filling
- Heavy whipping cream: Chill your cream and mixing bowl for the best whipping results.
- Granulated sugar & vanilla extract: Lightly sweetens and flavors the whipped cream without overpowering.
- Fresh strawberries: Choose ripe but firm berries for the best texture. Pat dry after rinsing so they don’t add extra moisture to the filling.
Refer to the recipe card for detailed information on ingredients and quantities.
Recipe Variations
Lemon berry sponge. Add lemon zest to the batter and a touch of lemon juice to the whipped cream. Mix berries like blueberries or raspberries with the strawberries.
Mini cakes. Bake the sponge in a sheet pan and cut out small rounds for mini cakes.
How to Make Sponge Cake
- In a medium bowl, whisk together the cake flour, all purpose flour, baking powder and salt. Set aside.
- Separate 3 eggs and place the whites in a stand mixer bowl. Combine the yolks with 2 whole eggs in a separate bowl. Whip the egg whites with sugar until medium soft peaks form, then gently transfer them to another bowl.
- Beat the egg yolks, remaining two eggs, and sugar in a stand mixer on medium-high speed until thick and pale yellow, about 5 minutes.
- Gently combine the egg yolk mixture with the whipped egg whites, sprinkle in the flour mixture, and fold everything together with a spatula until mostly combined—some streaks are okay.
- Create a well in the batter, pour in the warm butter, milk, and vanilla, then gently fold everything together until evenly combined.
- Pour the batter into two prepared pans and bake at 350°F for 18–20 minutes, until golden and springy to the touch.
- Chill a metal mixing bowl for 10–15 minutes. Add heavy cream, sugar, and vanilla, then mix briefly on low before increasing to medium-high. Whip for 1½–2 minutes until medium stiff peaks form.
- Layer one cake with ⅓ of the whipped cream, add strawberries, then spread another ⅓ of the cream on top. Place the second cake layer (cut side down), top with remaining whipped cream, and garnish with piped swirls and strawberries.
Expert Tips
Use both cake flour and all-purpose flour. Cake flour gives the cake a soft, tender crumb, while all-purpose flour provides just enough structure so the sponge doesn’t collapse. The combo helps strike the perfect balance of light and sturdy.
Don’t let the cakes cool in the pan. As the cake cools, it naturally shrinks slightly. If left in the pan, the sides can pull away unevenly, creating a lopsided appearance. Instead, remove the cakes from the pans immediately after removing them from the oven and transfer them to a wire rack to cool completely.
Chill the mixing bowl for whipped cream. Place your metal mixing bowl in the freezer for 10–15 minutes before whipping. A cold bowl helps the cream whip faster and hold its shape better.
Cut the strawberries right before assembling. This keeps them juicy and fresh, and prevents the cake from getting soggy.
Make Ahead & Storage Tips
Make ahead. You can bake the sponge cake layers 1 day ahead. Let them cool completely, then wrap tightly in plastic wrap and store at room temperature. For the freshest taste and best texture, assemble the cake the day you plan to serve it.
Storing leftovers. Keep leftover cake in the fridge, lightly covered with plastic wrap or in an airtight container. It’s best eaten within 2 days. The sponge may absorb moisture from the cream and berries, softening over time.
Freezing. You can freeze the baked, unfilled cake layers for up to 1 month. Wrap each layer tightly in plastic and then in foil. Thaw at room temperature before filling and serving.
Recipe FAQ
Sponge cake relies on whipped eggs for its light, airy texture, rather than butter or oil for richness. It’s typically lighter and springier than a regular cake, which is usually denser and made with creamed butter and sugar.
They’re similar in texture, but sponge cake uses both egg yolks and whites and includes butter and milk, making it richer and sturdier. Angel food cake uses only egg whites and no fat, so it’s lighter and more delicate.
It’s best assembled the day you plan to serve it, but it can hold up for several hours in the fridge. If needed, assemble it a few hours ahead and store uncovered or lightly tented with foil.
Related Recipes
Enjoy some of my other favorite summer desserts!
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Get the Recipe: Vanilla Sponge Cake
Ingredients
Cake
- ½ cup (58 g) cake flour
- ¼ cup (31 g) all purpose flour
- 1 teaspoons baking powder
- ¼ teaspoon salt
- 3 Tablespoons milk
- 2 Tablespoons unsalted butter
- ½ teaspoons vanilla extract
- 5 large eggs, room temperature
- ¾ cup (150 g) granulated sugar, separated
Strawberries & Cream Filling
- 2 ½ cups (600 ml) heavy whipping cream
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 pints strawberries, halved
Instructions
Cake
- Adjust oven rack to the lower-middle position. Preheat oven to 350℉. Grease two 8-inch round cake pans. Line the bottoms with parchment paper and set aside.
- In a medium bowl, whisk together the cake flour, all purpose flour, baking powder and salt. Set aside.
- In a microwave-safe bowl, heat the milk and butter on 50% power level until melted. Stir and cover to keep warm.
- Separate 3 of the eggs. Place the egg whites in the clean bowl of a stand mixer. Save the yolks and place them in a bowl with the 2 remaining eggs. With the whisk attachment, beat the egg whites on medium-low speed until foamy, then increase the speed to high. Slowly add 6 Tablespoons of sugar with the mixer running. Continue whipping the egg whites and sugar until medium soft peaks form (do not over-beat). Use a rubber spatula to gently transfer the whipped egg whites to a separate bowl.
- In the bowl of the stand mixer, add the egg yolks, remaining two eggs and remaining 6 Tablespoons of sugar. Beat on medium-high speed until thick and pale yellow, about 5 minutes.
- Gently transfer the egg mixture to the egg white mixture. Sprinkle the flour mixture over the egg mixture, then use the rubber spatula to fold the mixture together (about 12 strokes). It’s okay if a few streaks of egg white or pockets of flour remain.
- Make a well in the batter and add the warm melted butter and milk as well as the vanilla. Use the rubber spatula to fold the wet ingredients into the batter until all the ingredients are evenly mixed (about 8 more strokes).
- Divide the batter between the two prepared pans. Bake at 350℉ for 18 to 20 minutes or until the tops are golden brown and spring back when gently touched.
- Immediately run a butter knife around the edges of the pans. Place one pan on a towel, then place a plate on top. Invert the cake onto the plate (the towel will protect your hands from the hot pan). Remove the pan and the parchment paper. Reinvert the cake on a wire rack to cool. Repeat with the second cake.
Filling
- Place a metal mixing bowl in the freezer for 10 to 15 minutes. Getting the bowl cold will keep the ingredients cold while mixing.
- Place bowl back on to the stand mixer (or use a hand mixer). Add heavy cream, sugar and vanilla to the bowl.
- Turn the mixer on low speed for 10 to 20 seconds for ingredients to combine, then increase the speed to medium high. Whip for about 1 1/2 to 2 minutes or until the whisk is leaving a trail in the whipped cream and medium stiff peaks form.
Assembly
- If the cakes domed while baking, use a serrated knife to cut the domed part off the top.
- Transfer ⅓ of the whipped cream to the top of one cake. Add a layer of strawberries, then spread another ⅓ of the whipped cream on top.
- Add the second cake on top (cut side down). Spread remaining whipped cream on top. If desired, some whipped cream can be put into a piping bag and swirls of whipped cream can be piped along the edge of the cake (leave the sides bare). Garnish with strawberries. Slice and serve.
