Learn how to make a basic vanilla sponge that’s super fluffy even without eggs. A quick recipe that makes light and moist cake each time!
If you’re a true cake lover, you most probably drool over a slice of old school style plain vanilla sponge cake. I do. Every Single Time. But I don’t really bake it as often as I’d like because I’m busy whipping up fancy desserts like a Nutella Cheesecake (which I made for dessert last night). I only get a chance to bake this sponge cake when my grand mother requests me to make some. She lovessssss a vanilla cake but since she’s vegetarian I couldn’t just bake using any recipe, so I designed this one for her.This cake is everything a vanilla sponge should be..light, airy, fragrant and most importantly spongy aka fluffy! If you’ve been looking for a recipe to make a basic vanilla sponge cake without eggs, look no further because this is it. The best ever vanilla sponge cake recipe without eggs.
- • All Purpose Flour (maida), 2 cups or 250 grams approx.
- • Baking Powder, 1 teaspoon
- • Baking Soda, ½ teaspoon
- • Softened Butter, ½ cup or 100 grams approx.
- • Caster Sugar, ¾ cup or 150 grams approx.
- • Buttermilk, ½ cup or 120ml
- • Good Quality Vanilla Extract, 1 teaspoon
- • Milk, ½ cup or 120ml
- In a bowl, sieve the dry ingredients (flour, baking powder and baking soda) and set them aside to be used later.
- In another bowl, whisk butter until light and fluffy, add in the sugar and whisk until combined. This should take about 4-5 minutes with an electric mixer and longer with hand. Do not skip this step or cut corners. Read why it's important here.
- Once the sugar and butter are mixed, add in the vanilla extract and mix it in.
- Preheat your oven at 180 degrees Celsius for 10 minutes.
- Add the dry ingredients to the butter mix little by little. Keep alternating with buttermilk. When you run out of buttermilk start alternating with milk until you form a nice batter. Do not over mix the batter. Use only a spatula and not a mixer for this step. It's important to only mix until you no longer see dry flour. Once the flour is incorporated, stop or you'll knock the air out.
- Pour the batter in a 9-inch greased round tin. (Learn how to successfully grease your tins here)
- Bake at 180 degrees for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
- Let the cake cool down slightly before taking it out of the cake tin.
- For storing instructions, read this.
Looking for more cake recipes? Try these…
Banoffee Cake
Mocha Almond Cake
Hii…ur recipe is super amazing i tried vanilla cake….the cake turned out really well..!! the only problem i had was the colour..it wasnot this much brown..it was like beige in colour..though i baked it for 30 minutes at 200 degree..Can you suggest me if i should have baked it for some more time..??
Hi Ritika! Try preheating your oven for longer 🙂
Hi radhika I have been following your recipes since long…. i used to bake in my cooker and the results were very good all my cakes were baking perfectly, recently I have shifted to my Oven and it is quite disappointing that now my cakes are failing every now and then. I tried this recipe with each and every specification but still the cake didn’t rise and this happened a few more times when the cake didn’t rise and the finally result was just a a small sized cake without any rise please helpppppp…..
Hi Pravin! So sorry about that. A number of things could’ve gone wrong, like were your ingredients fresh? Did you put the cake in the oven immediately after baking? Is your oven running on the correct temperature. Also have a look at my article about baking fluffy cakes, that might help 🙂 Here’s the link. http://sugarnspicebyradhika.in/2015/06/21/secrets-to-making-light-and-fluffy-cakes/
Can this cake be made in microwave? If yes, then please mention the settings.
Hi! Sorry! No, this can’t be made in a microwave 🙂
Hi radhika,
Lovee your recipes. I have a little confusion with measurements here. 2 cups flour comes out to be 400 grms , but you say 2 cups or 250 grms. Can you please help me out .
Hi Anushree! Are you using measuring cups? Plain white flour should come out to be 125-140 grams per cup.
Yes..I was using measuring cups. N u meant regular 2 cups or 250 grms. understood. Thanks a ton. You’re recipe are great.
Hi, is it possible to use margarine instead of butter?
If yes, how much grams of margarine should I use for this particular cake?
Also since you mentioned butter, do you use regular amul salted butter?
Hi Riya! I never use margarine in my cakes but I’m pretty sure you can use the same amount and get the same result 🙂
And yes, regular salted amul butter. You can add a little salt if your margarine is unsalted 🙂
Hi Radhika!
You always mention a “good quality Vanilla extract” in your recipes. But haven’t been able to figure it out yet! Please help.
I’ve been following many of your recepies but this one, after baking this vanilla sponge cake it broke out. As I took it out of the cake tin after a few min. It started to break. Can u please help me out in this?
Hi Sabhya, that’s unfortunate! Let the cake cool down completely before you take it out of the tin. And use standard US cup measurements.