My Vanilla Sponge Cake Recipe

Recently alot of you have been commenting on my tutorials asking for the recipe that I use for my vanilla sponge cakes. This is probably the recipe I use the most and actually features in most of my videos. I love this recipe as it is great for normal round cakes, but is also great for carving into 3D cakes or using smaller quantities for cupcakes.

Now if you have seen my cupcake recipe tutorial it is very similar but the recipe below will make 2x 6 inch round cakes which when divided up gives you 4 layers each 1 inch in height. You can then alter the recipe slightly if you are making smaller or larger cakes…

vanilla sponge cake recipe

The Recipe

The ingredients you will need to make this 6 inch cake are:
12oz / 340g – Self Raising Flour
12oz/ 340g  – Butter
12oz/ 340g  – Caster Sugar
4 eggs
2tbsp – Vanilla Essence / Flavouring

I then bake my cake in 2x 6 inch round cake tins for around 45 minutes on the middle shelf of a normal oven at 180 degrees. I don’t actually use my fan over when baking cakes as it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through.

For the buttercream you will need:
18oz/ 500g  – Icing Sugar
9oz/ 250g  – Butter
1tbsp – Vanilla Essence / Flavouring
2.5tbsp – Milk

vanilla sponge cake recipe

You then get this nice fluffy sponge cake which is full of flavour, and I think totally yummy!!. Plus if you fancy something other than vanilla cake you can substitute this for another flavour of your choice. Some of my favourites are adding orange flavouring and combining this with a chocolate buttercream, or a lemon cake with lemon buttercream.

I really hope you like this recipe and finding helpful in your own baking. Below is a full video tutorial showing how I prepare my tins so the cake doesn’t stick and how I prepare the cakes for covering with buttercream:

Also don’t forget to subscribe to my YouTube channel for more Free cake decorating video tutorials!

I have also put a link below to some of the tools I used throughout this video:
Turn Table:
Metal Scrapper Tool:

~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~

Plus why not save this tutorial for later and pin it to Pinterest

Vanilla Sponge Cake Recipe

Thank you for reading!

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60 Responses

    1. Hi can someone please answer my question that I posted on the 10 June thank you
      Would love to try this cake but unsure of the timings ???

    2. Hi Kim, Thank you for your message. When I am making my cakes I mix the ingredients until they are all combined and then stop, so usually no more than around 30 – 45 seconds depending on your mixer and the speed. I really hope this helps. Lynz

      1. Thank you so much for getting back to me
        And if you don’t mind how would I convert this recipe into 2 x 8” cakes plz

        1. Not sure if this helps you,but I needed 8″ recipe so I did 18oz of everything and 6 eggs and this I decided into 2 8″x 3″ round pans it gives you cake right to top of pan thus getting 4 1″ slices ,if your batter is to thick you can add a little milk or butter milk I’ve made it with and without not much difference to end result hope this info helps and I hope Lyndsey you don’t mind me commenting on your lovely recipe x

          1. Thank you so much for putting up your comment very grateful going to go give it a try xx

  1. I made this cake today with the buttercream and my family say it’s The Best I’ve ever made and I bake daily!!
    ThanKyou’s Perfect x

  2. Hi. Would you use this recipe for a dome cake? Or would you change anything? Making my first one and I’m a little worried!
    Thank you x

    1. Hi Emma, I use this recipe how it is for dome cakes, I just change the quantities depending on the size of the dome tin.

  3. Hi there, when you say ‘normal oven’ what do you mean? Just the bottom element or top and bottom elements? Can’t wait to try this recipe!!

    1. Hi Megan, I meant just a conventional oven without any fan or steam elements if these might be something your oven has. I have a fan oven but I can switch the settings to a conventional oven so it doesn’t allow the fan to work. I hope this helps and makes it a little clearer.

      1. This is what I’ve done

        But both top heat and bottom heat on
        Might try with just one on if this Burns

    1. Hi Adeyemi, Yes in the sponge cake it works fine as a substitute. I find Stork or something similar which is specifically for baking works best as some margarines can make the mixture a little runny. Also it’s fine for sponge cakes, but if you were making buttercream to go on your cake you would need to use real butter. I hope this helps.

  4. Hi I followed recipe as you said and mine have not risen like yours . My batter was also very thick ! When split into the two tins there was hardly any batter .. what am I doing wrong

    1. Hi ! I have the same thing as you when i tried this recipe.. i added some milk until i felt the batter was not too thick.. it works good on mine ! And if you’re using the all-purpose flour rather than self raising flour.. you need to add around 2 1/2 tsp baking powder and 1 tsp salt.. to make the cake risen. Good luck!

  5. Could you please tell me how long you would cook in a fan assisted oven. I baking your cake as we speak and it seems to be browning very quickly
    I’m just worrying if it’s gonna burn
    I’ve turned off my fan in the oven hoping to get it the same but somehow I think it’s going to burn help

    1. Hi Rae, In my experience fan ovens tend to cook the outside of cakes alot quicker than the inside which is why it looks like it might burn. If you can turn the fan option off then that is what I always do, but if not just reduce the heat and cook it for longer. How did you get on?

  6. Hey Lynz,

    Thank you so much for this recipe, I can’t wait to give it a go! All your cakes look wonderful and so perfect.

    We have a new build with what u believe to be just a fan oven, have you got any advice if we don’t have a convection oven, as I know this us the preference, sounds crazy but I didn’t know they were since ovens where you could turn it off.

    Thank you so much

    1. Hi Sian, I am so glad you like the recipe and want to give it a go, this definitely is my go to cake recipe. With a fan oven I find it tends to bake the outside of the cake alot quicker than the inside, so I would suggest reducing the temperature and baking it for a little longer. All ovens are different so when it looks like its baked just check it with a skewer through the middle to check it comes out clean and the inside is baked all the way through. I hope this helps and I really hope you enjoy the cake.

  7. I tried this recipe and it is lovely!! I wanted to ask can you put all the batter in one tin as opposed to 2? If so would you have to change the temperature or the cooking time?

    1. Hi Bina, I am so glad you like the recipe, this is probably the recipe I use most often. You could definitely bake it in one tin, but I would reduce the temperature slightly and cook it for longer.

    1. Hi Aleena,
      Yes you can use all purpose flour but you will need to add baking powder to the plain flour as it doesn’t have the raising agent. You need to add 2 tsp’s of baking powder to each 150g/6oz of plain flour.

    1. Hi Allie, Yes I always pre-heat my oven until it has reached the temperature I need. If you’re oven doesn’t tell you when it has reached temperature you could use an oven thermometer to check before putting in your cakes.

  8. Hi Linsey,

    I’m going to give this recipe a go for my son’s birthday… What’s the height of the 6′ cake tin used please?



  9. Hey
    I need some help my partner needs dairy free butter cream can you recommend a good one for me please
    Thank you x

    1. Hi Carmen, In the UK we don’t use cups to measure out our recipes. I used a conversion calculator, so I am so sorry if this was wrong. Thank you for correcting me.

  10. Brilliant recipe. Just what I need to do a Liverpool FC cake for my husbands 40th birthday.
    How long do you leave to cook on rack before putting in fridge please?
    Any quick tips for a red drip to go on top?
    Many thanks.x

    1. Hi Sonia, I am so glad you like the recipe. I always leave the cake to completely cool on the rack before I wrap it in cling film and pop it into the fridge until I’m ready to put the cake together. In terms of creating red, I always use the sugarflair extra red as you don’t need as much red to create a vibrant colour.

  11. Hi, is this batter suffiicent for the 4 layer pink shades cake you made? Or should I count all ingredients x2?
    Thank you

    1. Hi Sofia, Yes this is the exact same recipe I used. I just split the recipe into 4 tins instead of 2, so each layer was a little thinner.

  12. Hi, is this batter suffiicent for the 4 layer pink shades cake you made? Or should I count all ingredients x2?
    Thank you

    1. Hi Sofia, Yes this is the exact same recipe I used. I just split the recipe into 4 tins instead of 2, so each layer was a little thinner.

  13. Hi really want to try this recipe but I wanted to use 3 x 6 inch tins rather than 2.
    Do I have to amend the recipe and if so, what is the quantity? Thank you!! X

  14. Hi Lynz, I wanted to make this but wanted to use 3 6inch tins rather than 2

    What would the quantities be for this?

    Thank you!! X

    1. Hi Tina, If you would like the cake to be the same height as mine you can use exactly the same recipe, but just divide it by your 3 tins rather than 2 like I did in the video. If you wanted it to be a taller cake so it ended up as a 6 layer cake instead of 4 if you make half the recipe again, so 1.5 of my original recipe and split that between the 3 tins. I really hope that makes sense.

  15. Hiya,
    I followed this recipe to the letter and watched the video etc but my cakes were overdone outside but raw on the inside. Not sure where on what I’ve done wrong. Can you give me any tips on where I’m going wrong?

    1. Hi Leigh-Ann, I’m sorry to hear the cake didn’t work out. From the sounds of it I am wondering if you are possibly using a fan oven setting rather than a normal oven setting. When baking cakes in a fan oven they can bake the outside a lot quicker than the inside, so the cake looks done and forms a crusty shell on the outside, but the cake remains raw on the inside. If this is the case do you have a normal oven setting without the fan option? This will help your cake bake more evenly. If not if you deduce the temperature, the cake will need longer to bake but this will stop the outside baking as quickly. I really hope this helps.

  16. Hi Lynz, hope you well. Thank you for the vanilla cake recipe. I’ve tried to make it 3 times and everytime my cakes rises and sinks in the oven, please help me figure out where I am going wrong.
    I am prehating the oven for at least 30 minutes before putting the cakes in, I have bought a kitchen scale to measure the ingredients properly as I thought perhaps thats where I was getting the measurements wrong but still the same result. Please give me any advise you have to help me! I so badly want to nail this recipe. Thank you xxx

    1. Hi Simone, Sorry to hear that your cakes are sinking. There are a few things that could be causing this. Firstly are you using self raising flour? If you are and it is still happening the cakes may just need a few more minutes in the oven, different ovens can be a little different, so some may need slightly more or slightly less time. Have you checked the center of the cake with a cocktail stick to check it is completely baked in the center. Sometimes if the center is a little under baked this can cause the cakes to sink when they are removed from the oven.

  17. Hi
    I made this cake using gluten free self raising flour, adding ½tsp xanthan gum and 1tsp baking powder. It turned out perfect. Not dry or crumbly like some recipes.
    Thank you Lynsey

    1. Hi Sue, That’s amazing to know that it turned out really well with gluten free self raising flour. Thank you so much for sharing your experience with how it went and also details on what you used. I will definitely have to give that a go. Thank you

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Hi, I’m Lynsey and welcome to Cakes by Lynz. I LOVE everything cake! Here you will find all my latest cake decorating video tutorials from my YouTube channel, reviews and general cake ramblings!

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