This vanilla sponge cake is one of those timeless recipes every baker should know. Soft, airy, and perfectly golden, it’s a wonderful base for layered cakes, cream-filled desserts, or even a simple afternoon treat with tea or coffee. The best part? You can make it easily using a blender or a whisk — no fancy tools required. The texture comes out light and springy every time, with a subtle sweetness and rich vanilla aroma.
Ingredients
- 1 cup (200 g) granulated sugar
- 4 large eggs (room temperature)
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil or melted butter
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract (or 1 vanilla bean)
- A pinch of salt
Optional: 1 tablespoon cornstarch for an extra fluffy crumb
Instructions
1. Prepare the baking pan
Grease an 8-inch (20 cm) round or square cake pan with butter or cooking spray. Line the bottom with parchment paper for easy removal later. Preheat the oven to 350°F (175°C) and position the rack in the center.
2. Blend the wet ingredients
In a blender, combine the eggs, sugar, milk, oil, and vanilla extract. Blend for 30–40 seconds until smooth and slightly frothy. This method aerates the mixture, giving your sponge cake that beautifully risen, airy texture.
3. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, cornstarch (if using), and salt. This ensures even distribution of the leavening agent and keeps the cake light.
4. Combine everything
Pour the wet mixture into the bowl of dry ingredients. Use a spatula or whisk to gently fold everything together. Mix only until the batter is smooth — overmixing can deflate the air and make the cake dense.
5. Pour and smooth
Pour the batter into your prepared pan. Tap it lightly on the counter to remove any large air bubbles. The batter should have a creamy, pourable consistency — not too thick, not too runny.
6. Bake to perfection
Bake for 35–45 minutes, depending on your oven. The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown. The aroma will fill your kitchen!
7. Cool completely
Let the cake rest in the pan for 10 minutes, then gently loosen the edges and transfer it to a wire rack to cool completely. This helps maintain its fluffy texture and prevents sogginess.
Tips for Success
- Use room temperature ingredients. Cold eggs or milk can make the batter uneven.
- Don’t overmix. Once you add flour, mix only until smooth to keep the texture airy.
- Check your oven. If your cake browns too quickly, loosely cover it with foil halfway through baking.
- Let it cool fully before frosting or layering — this prevents the cake from crumbling.
Variations
- Lemon Sponge Cake: Add 1 tablespoon of lemon zest and replace 2 tablespoons of milk with fresh lemon juice.
- Chocolate Sponge Cake: Replace 1/4 cup of flour with unsweetened cocoa powder.
- Coconut Sponge Cake: Substitute half of the milk with coconut milk for a tropical twist.
- Layer Cake Base: Slice the cooled sponge into layers and fill with whipped cream, jam, or custard.
Storage
This cake stays soft for up to 3 days at room temperature when covered or stored in an airtight container. You can refrigerate it for up to a week, but always bring it to room temperature before serving for the best texture. The sponge also freezes beautifully for up to 2 months — just wrap it tightly in plastic wrap and foil.
Final Thoughts
This blender sponge cake recipe is the ultimate combination of simplicity and perfection. With minimal effort and ingredients you already have in your kitchen, you can create a bakery-quality cake every time. Whether served plain with powdered sugar, layered with cream, or dressed up for a birthday celebration, this recipe will never fail to impress.