Butter Sponge Cake

c
@cocinero44

This butter sponge cake is super delicious and easy to make. It stands out for being moist and having a very soft texture. You'll always surprise your guests with this recipe—it's perfect for tea time and can also serve as a base for improvising a great cake. I don't think...

Butter Sponge Cake recipe
Prep Time
15min
Cook Time
40min
Total Time
55min

Ingredients

8 Servings
(1 serving = 1 slice)
  • self-rising flour
    self-rising flour
    250g
  • milk
    milk
    150mL
  • butter
    butter
    200g
  • sugar
    sugar
    200g
  • eggs
    eggs
    3
  • vanilla extract
    vanilla extract
    1tsp

How to make Butter Sponge Cake

  1. Step 1

    Beat the butter, which should be at room temperature, with the sugar until it forms a creamy mixture.

  2. Step 2

    Add the eggs one at a time, beating well after each addition until fully incorporated into the cream.

  3. Step 3

    Add the vanilla extract and mix.

  4. Step 4

    Gradually add the flour and milk, alternating between the two. Start with a bit of flour, mix, then add a bit of milk, mix again, and repeat until all the ingredients are combined, finishing with the flour.

  5. Step 5

    Grease and flour a cake pan. Pour the batter into the prepared pan.

  6. Step 6

    Bake in a preheated oven at 180°C (350°F) for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

  7. Step 7

    Remove from the oven and let cool before serving.

Nutrition (per serving)

Calories

441.3kcal (22.06%)

Protein

4.8g (9.62%)

Carbs

52.9g (19.23%)

Sugars

25.1g (50.2%)

Healthy Fat

6.7g

Unhealthy Fat

14.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the butter is at room temperature for easier mixing and a smoother batter.

  2. For a citrusy twist, add orange or lemon zest to the batter.

  3. Experiment with dry spices like cinnamon or nutmeg for a unique flavor profile.

  4. Use a toothpick to check if the cake is done; it should come out clean when inserted in the center.

  5. Let the cake cool completely before slicing to maintain its structure and texture.

FAQS

  1. Can I use all-purpose flour instead of self-rising flour?

    Yes, you can use all-purpose flour, but you'll need to add 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of flour.

  2. Can I substitute the butter with oil?

    Yes, you can substitute butter with an equal amount of vegetable oil, but the texture and flavor might differ slightly.

  3. How do I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

  4. Can I freeze this cake?

    Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months.

  5. What size cake pan should I use?

    A standard 9-inch round cake pan works well for this recipe.

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