Bake Perfect Cakes Every Time
A light and airy classic vanilla sponge cake, perfect for any occasion, offering a delightful base for various frostings and easy to master with key baking tips.
Ingredients
- 200 g all-purpose flour sifted
- 200 g granulated sugar
- 200 g unsalted butter softened
- 4 large eggs room temperature
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk room temperature
- Pinch of salt
Instructions
- Preheat your oven to 180°C (350°F) and prepare two 8-inch round cake pans by greasing and lightly flouring them.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, pale, and fluffy.
- Gradually beat in the eggs, one at a time, making sure each egg is fully incorporated into the mixture before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for about 40-50 minutes, depending on your oven. When the edges darken and pull away from the sides of the pan, and the cake browns across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, the cake is done.
- Allow the cakes to cool in their pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely before frosting or decorating.
Notes
Ensure all cold ingredients like butter, eggs, and milk are at room temperature before mixing for a smoother, more uniform batter. Avoid opening the oven door during the first 30 minutes of baking to prevent the cake from collapsing. For best results, use good quality vanilla extract.