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vanilla sponge cake on the plate

Vanilla Sponge Cake (Eggless) / Eggless Butter Cake

By Jigna
This Vanilla Sponge Cake is eggless, buttery, moist, tender, and irresistible. It is a delicate cake with soft and tender crumbs and tastes delicious even without any frosting!
5 from 3 votes
Print Pin
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American, World
Course Dessert
Diet Eggless, Vegetarian
Servings 12

Ingredients
  

  • 1½ cups (180g) cake flour or all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 1¼ cup (300ml) full-fat milk (or 1 cup milk + ¼ cup heavy cream)
  • 1½ teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350° F. Grease an 8-inch or 9-inch round cake pan and line it with parchment paper. Grease the parchment paper as well. Set aside.
  • Sift cake flour, baking powder, baking soda, and salt together. Whisk well and set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. It will take approximately 3-4 minutes. Scrape the sides and bottom of the bowl in between or as needed with a rubber spatula.
  • Add vanilla extract and beat until well combined. Scrape the sides and bottom of the bowl.
  • Add dry ingredients and milk, and mix on low speed until just combined. Scrape the sides and bottom of the bowl with a rubber spatula to mix evenly. Do not overmix.
  • Pour the batter into the prepared pan. Bake it for 28-34 minutes or until the wooden skewer inserted into the center of the cake comes out clean.
  • Allow the cake to cool completely in the pan on a wire rack. The cake must be completely cool before slicing and frosting.

Storing Suggestions

  • Allow the cake to cool completely, cover it tightly with plastic wrap, and store it at room temperature for two days.
  • If you want to keep them longer, refrigerate the cake for 3-4 days.
  • This cake can be frozen, tightly covered, for up to a month.
  • Whether you refrigerate or freeze the cake, let it come to room temperature before serving.

Notes

  1. Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
  2. Flour: I will highly recommend using cake flour for this delicate cake. But if you don’t have it on hand, you can use all-purpose flour or make a homemade cake flour substitute.
  3. Milk: Do not use low-fat or skimmed milk for this recipe. Use only full-fat milk; if you don’t have it, use 1 cup of milk (minimum of 2% fat) and combine it with ¼ cup of heavy cream.
  4. Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
  5. Baking: Every oven is different, so keep an eye on the cake after 26 minutes of baking. Overbaking will make the cake dry and dense. 

Nutrition (Approximate Values)

Calories : 187kcalCarbohydrates : 25gProtein : 3gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 23mgSodium : 136mgPotassium : 57mgFiber : 0.4gSugar : 14gVitamin A : 277IUCalcium : 66mgIron : 0.2mg
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