Vanilla Sponge Cake makes 2 x 8 inch round cakes

  • 4 large eggs, room temperature
  • ¾ cup (150 g) sugar
  • 1 tablespoons oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla-paste
  • 1 1/3 cup ( 150 g ) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoons salt

Vanilla Sponge Cake makes 3 x 8 inch round cakes

  • 6 large eggs, room temperature
  • 1 cup (225 g) sugar
  • 1 1/2 tablespoons oil
  • 3 tablespoons buttermilk
  • 1 1/2 teaspoon vanilla-paste
  • 2 cup + 1 tablespoon ( 225 g ) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoons salt



  • Preheat oven to 350.F° 180.C°
  • Grease the bottoms of 2x 8 inch ( 20 cm) round cake pans and line with parchment paper.
  • In a  mixing bowl, beat the eggs and sugar on high for 8 minutes until tripled doubled, and light in color.
  • In a little bowl combine oil, vanilla bean paste, and buttermilk, set aside for now.
  • Sift together flour, baking powder, and salt in a bowl. 
  • Sift 1/2 of the dry ingredients into the egg mixture and carefully blend together with a spatula, until combined.
  • Sift in the other 1/2 of the dry ingredients and add the wet ingredients, combine carefully with a spatula.
  • Divide the batter into your prepared 2 x 8-inch ( 20 cm ) baking pans.
  • Bake in the center of the oven for 15 minutes, before you remove it from the oven check with a wooden stick pick inserted into the center to see if the cake is ready to be taken out of the oven.
  • Let the cake cool in their pans on a wire rack for 10 minutes.
  • Use a knife, loosen the sides of the cakes and carefully turn them out onto wire racks.
  • Peel of the paper lines and let cool completely.
  • Keep the layers covered in plastic wrap until use.
  • Enjoy!

Step by step pictures;




  1. Hello, is there an alternative for the buttermilk?
    Thank you ??✨

    • You can use sour cream or yogurt or kefir or fil. You can also make your own buttermilk from regular whole milk by adding 2 tablespoons of freshly pressed lemon juice to 200 ml whole milk, stir the lemon juice into the milk and let sit at room temperature for at least 30 minutes, or until the milk begins to curdle.

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