We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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 there's just one recipe for this type of sponge cake, as it's such a classic, and I'm sure each of you has your own version....
Want to keep this recipe for later? We can email it to you!
Beat the butter, which should be at room temperature, with the sugar until it forms a creamy mixture.
Add the eggs one at a time, beating well after each addition until fully incorporated into the cream.
Add the vanilla extract and mix.
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.
Grease and flour a cake pan. Pour the batter into the prepared pan.
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.
Remove from the oven and let cool before serving.
Want to keep this recipe for later? We can email it to you!
Ensure the butter is at room temperature for easier mixing and a smoother batter.
For a citrusy twist, add orange or lemon zest to the batter.
Experiment with dry spices like cinnamon or nutmeg for a unique flavor profile.
Use a toothpick to check if the cake is done; it should come out clean when inserted in the center.
Let the cake cool completely before slicing to maintain its structure and texture.
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.
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.
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.
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.
What size cake pan should I use?
A standard 9-inch round cake pan works well for this recipe.
