EASY & MOIST SPONGE CAKE

This sponge cake is one of those recipes you’ll reach for over and over again- the kind that feels familiar and comforting, yet impressive every time you make it. The texture is soft and moist, thanks to the addition of buttermilk, but it still has enough structure to hold its shape beautifully. The crumb is tender and delicate, but the cake does not fall apart when sliced. It cuts clean, holds frosting well, and stacks perfectly for layered cakes.

The flavor is classic and buttery with a gentle sweetness and a warm vanilla aroma that fills your home while it bakes. It’s the type of cake that reminds you of home, weekend baking, and family gatherings... Simple ingredients coming together to make something truly special.

What I love most about this recipe is the no-fuss method. There’s no sifting, no complicated folding techniques- just whisk, mix, and bake. The batter is forgiving, the texture stays moist for days, and it tastes just as delicious plain as it does dressed up with frosting, whipped cream, or fresh fruit.

Serve it warm with tea, use it as a birthday cake base, or turn it into cupcakes, it always comes out soft, golden, and beautiful.

If you’ve been looking for a sponge cake that is:

• Moist but not heavy

• Soft but not crumbly

• Sweet but not overly sugary

• Simple but consistently delicious

Ingredients:

• 1 cup + 2 tbsp softened butter

• 1 ½ cups white sugar

• 4 eggs

• 3 ½ cups all-purpose flour

• 2 cups buttermilk

• 2 tbsp vegetable oil

• 2 tbsp vanilla extract

• 3 tsp baking powder

• ¼ tsp baking soda

• 1 tsp salt

Instructions:

1. Prep

   • Preheat oven to 350°F (175°C).

   • Grease your baking pan well, then coat lightly with flour.

2. Cream Butter & Sugar

   • Beat the butter and sugar together until light and fluffy.

   • Scrape down the bowl as needed.

3. Add Eggs

   • Add the eggs one at a time, mixing fully between each addition.

4. Flavors

   • Mix in the oil and vanilla extract until smooth.

5. Dry Ingredients

   • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
     (No sieve needed ...whisking is enough.)

6. Alternate Mixing

   • Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk.

   • Mix gently- avoid overmixing to keep the cake soft.

7. Final Mix

   • Once combined, turn the mixer to high for 3 seconds only, then turn off.

8. Bake

   • Pour batter into the prepared pan.

   • Bake at 350°F for 45-60 minutes (depending on your pan).

   • Cake is done when a toothpick comes out clean.

9. Cool

   • Let the cake cool in the pan for 10 minutes, then move to a rack to cool completely.

Tips:

• Scraping down the bowl while mixing ensures an even texture.

• Buttermilk prevents dryness don’t substitute unless necessary.

• Avoid overbaking... start checking at 45 minutes.