Butter Cake (Vanilla Sponge Cak)

Recipe video above. An exceptional, classic butter cake made with basic pantry staples. Tender crumb, moist, keeps well for 3 days. Slightly adapted from a Cook's Illustrated master recipe - refer to notes. I prefer making this recipe using a handheld beater rather than a stand mixer.Want to step it up? Try my very best Vanilla Cake.

Prep time: PT15M

Cook time: PT25M

Total time: PT40M

Rating

4.91 stars (81 reviews)

Ingredients

225 g / 2 sticks unsalted butter (, cut into 8 pieces and softened)
4 large eggs ((55 - 65g / 2 - 2.5 oz each), at room temperature)
1/2 cup / 125 ml milk ((whole or low fat, not no fat), room temperature)
2 tsp vanilla extract
1 3/4 cups / 265g plain flour ((all purpose flour, 7 oz) (Note 1))
1/4 cup cornflour / cornstarch ((Note 1))
2 tsp baking powder
1 1/2 cups / 330g caster sugar / superfine sugar ((normal white sugar also ok))
3/4 tsp salt
2 1/2 cups / 625 ml whipping cream
2 tbsp white sugar
1 tsp vanilla extract
400 g/ 14 oz strawberries (, halved (1 1/2 punnets))

Steps

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.
Butter 2 x 20cm / 8" cake pans (Note 2). Line the base with baking paper.
Place Wet ingredients in a bowl and whisk to combine.
Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.
Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds. 
Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).
Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.
Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.
A skewer inserted into the middle should come out clean but moist.
Cool on cooling rack for at least 15 minutes then remove cake from pan.
Frosting / Decorating with Strawberries & Cream:
- Optional: Use a serrated knife (I use a bread knife) to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.
- Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.
- If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.
- Place a cake on a serving platter. Spread a thin layer of cream over the top.
- Cover with strawberries, cut side down.
- Top with 1/3 of the cream.
- Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.
- Decorate with remaining strawberries, as desired.

Nutitrion

Serving Size: 73 g
Calories: 257 kcal

Reviews

Nora on 2026-03-13 (4 stars):
I made this yesterday! It went well and maybe I was being a bit methodical about everything but it took me a while to get it done. The good thing about baking is that there's plenty of time to get cleaning done between stages. Here are some of the rushed questions /notes I had in my phone after making this Cake layers were big - if I made this again I would make the layers smaller for a satisfying "bite" Would have liked to know the rough yield of batter amount to divide between the cake pans How long you had to wait and cool the cakes before putting butter - that's time to consider What's the point of leveling the cake if the strawberries which are different heights are going in the middle ? - hence making the middle layers maybe bigger than they need to be? There were no notes on this so I just said oh well I guess this Frankenstein strawberry will be okay to put in (in hindsight I put too much cream in the middle of my cake ): sorry! ) The texture of batter once everything combined, mine was very thick and gloopy almost like bread but not really. Really proud of myself for this one though and can't wait to try more of tineats baked goods thank you - definitely a crowd pleaser too!!
Shantel on 2025-08-04 (5 stars):
Wow! Best sponge cake I’ve ever had!! Delicate crumb, amazing flavour, and easy to make! Thank you!!
Georgie H on 2025-04-25 (5 stars):
Awesome recipe, I put the batter on top of my stewed granny smith apples, baked it and come out delish with vanilla ice-cream yummo. Another awesome recipe
Regina on 2025-03-23 (5 stars):
I made this cake today and it was so good and easy to make. Will definitely go in my recipe box. I also made it in a 9x13 pan and it was perfect.
Harri3tv on 2025-01-03 (5 stars):
This recipe is AMAZING!!! I was wondering Nagi, how you get your cake so flat when it comes out of the oven. Mine is cracked and domed. Thx 😄🍰😄
Nanajee travels on 2024-11-02 (5 stars):
This Vanilla Butter Cake is a true gem—simple yet exceptional. With a velvety crumb and ingredients you likely have on hand, it’s a go-to for any occasion. Thanks to its staying power, it remains fresh and delicious for up to three days. A must-have recipe for every baker!
Elise on 2024-08-13 (4 stars):
Was a. bit disappointed with the texture of the cake - not a sponge, as it was quite heavy in my opinion. But still tasted good.
Zoe on 2023-10-15 (4 stars):
The cake was very nice, but it was definitely not a sponge cake. I was looking for a sponge cake recipe so was disappointed with the results. I'd probably get that word removed from the title of this recipe. Cake was still devoured though!
Beth on 2023-07-17 (5 stars):
This is the most delicious vanilla sponge I have ever had/ made. Really recommend giving it a try! I will make this again and again!
Kathy on 2022-11-27 (5 stars):
I wish there was a way to save my recipe notes, so I can remember for next time. I reduced the sugar by a third to 1 cup and it still came out perfect, and not cloyingly sweet like the "best vanilla cake". I feel more confident reducing the sugar in this recipe. Topped with lightly sweetened stabilised chantilly cream and strawberries. Looked fabulous, loved by kids and adults alike. Really good to have a video for this recipe because the method is pretty odd, but it works!
J on 2022-10-24 (5 stars):
This cake is delicious! I am so impressed with simplicity and success of this cake recipe. I followed it exactly and it turned out perfect. My family loved it. I will be making this cake again and again.
Rosie on 2022-08-27 (5 stars):
Hello Nagi! Please consider doing a Black Sesame cake recipe, I had a piece at a cafe in Crows Nest and it was MENTAL. Would adding some black sesame paste to this cake be disastrous? I have baked this vanilla sponge before and it is five star great,...but perhaps best not tinkered with. I just dont want to enter chiffon cake levels of difficulty & most recipes for black sesame are. Nagi level recipe magic please! Love what you do and congratulations on the book :)