Vanilla sponge cake is one of the most beloved and versatile desserts. Light, tender, and delicately flavored, it serves as a perfect base for everything from layered birthday cakes to simple tea-time treats. The gentle aroma of vanilla combined with the soft, airy texture makes this cake a timeless favorite across cultures and occasions.
This particular recipe uses sweetened condensed milk, which brings extra moisture and richness while reducing the need for additional sugar. With a straightforward preparation process and a short list of accessible ingredients, this sponge cake is ideal for both beginner bakers and seasoned home cooks. Whether enjoyed plain or topped with cream, fruit, or glaze, it’s a reliable recipe that delivers a consistently fluffy and satisfying result.
Ingredients
1 cup (250 ml) sweetened condensed milk
2 large eggs
1 ½ cups (180 g) all-purpose flour
2 teaspoons baking powder
1/2 cup (120 ml) vegetable oil or melted butter
1 teaspoon vanilla extract
1/4 cup (60 ml) milk
Pinch of salt
Instructions
Preheat oven
Begin by preheating your oven to 170°C (340°F). Prepare a round cake pan by greasing the bottom and sides with butter or oil, then lining the base with parchment paper. This ensures the cake releases easily once baked. You can use a 7- or 8-inch round pan depending on your preferred height and thickness of the cake.
Mix wet ingredients
In a large mixing bowl, crack the eggs and beat them until lightly frothy. This helps introduce air into the batter, contributing to a lighter sponge. Add the sweetened condensed milk, vegetable oil (or melted butter if preferred), vanilla extract, and milk. Whisk everything together until the mixture becomes smooth and homogenous. The sweetness from the condensed milk means you don’t need to add extra sugar, simplifying the ingredient list.
Add dry ingredients
Place a sifter over the bowl and sift in the all-purpose flour, baking powder, and a pinch of salt. Sifting helps remove any lumps and aerates the flour, contributing to a fluffier texture. Using a spatula or whisk, gently fold the dry ingredients into the wet mixture. Mix just until the batter is smooth and lump-free. Overmixing can deflate the air in the batter and lead to a denser cake, so work gently and stop once everything is incorporated.
Bake
Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top. Tap the pan lightly on the counter a couple of times to release any trapped air bubbles. Place the pan in the preheated oven and bake for 35 to 40 minutes. The cake should rise evenly and develop a golden color on the top. To check for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is ready.
Cool and serve
Remove the cake from the oven and let it cool in the pan for 5 to 10 minutes. Then gently run a knife around the edges and invert the cake onto a wire rack to cool completely. Once cooled, you can slice and serve the cake as is, or dress it up with toppings such as powdered sugar, whipped cream, chocolate ganache, or fresh fruit.
Texture and Flavor
This sponge cake is known for its soft, light crumb and subtle vanilla flavor. Thanks to the condensed milk, it has a tender richness without being overly heavy or greasy. The oil or melted butter contributes moisture and keeps the cake soft even after a day or two. The simplicity of vanilla allows it to pair beautifully with other ingredients, whether sweet or fruity, making it a wonderful base for many desserts.
Serving Suggestions
– Enjoy plain with tea or coffee
– Serve with whipped cream and strawberries for a classic shortcake feel
– Layer with chocolate or vanilla custard and top with frosting for a celebration cake
– Cube and layer in a trifle with cream and fruit
– Drizzle with caramel or lemon glaze for a touch of extra flavor
Tips for Success
– Use room temperature eggs and milk to ensure better mixing and even baking
– If using butter instead of oil, let it cool slightly before mixing with the other ingredients to avoid curdling
– Do not overmix the batter after adding flour to maintain the light texture
– Make sure the baking powder is fresh and active, as it’s the only leavening agent in this recipe
– Always preheat your oven fully before baking to get the proper rise
Storage and Freshness
This vanilla sponge cake stays soft for up to three days if stored properly. Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature. If the climate is humid or very hot, refrigerate the cake and bring it to room temperature before serving for the best texture.
To freeze, wrap individual slices or the whole cake tightly in foil and place it in a freezer-safe bag. It can be frozen for up to two months. Thaw at room temperature before serving or decorating.
Variations
While this recipe is wonderful as a plain vanilla sponge, you can easily adapt it to suit your preferences. A few popular variations include:
– Citrus twist: Add a teaspoon of lemon or orange zest to the batter for a fresh aroma
– Chocolate chip: Fold in a handful of mini chocolate chips for a sweet surprise
– Nutty flavor: Add chopped toasted nuts or almond essence for added depth
– Spiced version: Mix in a pinch of cinnamon or nutmeg for warmth and flavor variation
You can also split the batter into two pans for layered cakes or bake it in a loaf pan for a different shape. Just be sure to adjust the baking time accordingly.
Conclusion
This fluffy vanilla sponge cake is a dependable and rewarding recipe that deserves a place in every home baker’s repertoire. With its tender crumb, balanced sweetness, and classic flavor, it’s perfect for everyday indulgence or special occasions. Easy to prepare and requiring minimal equipment, it’s an ideal option for quick desserts, creative variations, or simply enjoying a soft slice with a hot drink. Whether you leave it plain or dress it up, this cake delivers consistent results that are sure to please.