Simple Vanilla Sponge Cake

Simple Vanilla Sponge Cake


This cake is super moist, has a beautiful crumb, and will be able to be eaten all week long without drying up.


  • 16 ounces (454 g/ 2 Cups) All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounces (284 g/ 1 1/8Cups) unsalted butter softened
  • 14 ounces (397 g/ 1 2/3 cups) of granulated sugar
  • 3 large eggs at room temperature
  • 8 ounces (227 g/ 1 Cup) of buttermilk at room temperature
  • 3 ounces (85 ml/ ) of vegetable oil
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350ºF and adjust the rack to the lower middle of the oven so it’s not too close to the top element.
  2. Make sure your cold ingredients are at room temperature and you are weighing your ingredients (including liquids) for the best results.
  3. Coat your cake pan in a thin, even layer of butter.
  4. Whisk together the flour, baking powder, baking soda, and salt and set aside.
  5. Combine together your buttermilk, oil, and vanilla extract and set aside.
  6. Place softened butter into the bowl of your stand mixer with the paddle attachment and cream until smooth on low.
  7. Sprinkle in your sugar and cream until light and fluffy. Scrape the bowl if needed.
  8. While mixing on low, add in your room temperature eggs one at a time. Letting them mix fully before adding the next egg.
  9. Add in 1/3 of your flour mixture, then 1/3 of your liquid mixture. Repeat two more times. Scrape bowl as needed. Mix until just combined. Do not over-mix.
  10. Pour batter (it will be thick) into your prepared bundt cake pan and bake at 350ºF for 45-50 minutes or until a skewer inserted into the deepest part of the cake comes out clean.
  11. Remove the cake from the oven and let cool for 15 minutes before turning it out onto a cooling rack.