Baked Vanilla Sponge Cake with Whipped Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, fluffy cake with a simple vanilla flavor, perfect for dessert or tea time. This american-inspired desserts ready in about 50 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 20 min Cook: 30 min Serves 8 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy (3 minutes).
  4. Step 4: Add 3 large eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla extract.
  5. Step 5: Gradually add the dry ingredients to the butter mixture, alternating with 1/4 cup milk, beginning and ending with dry ingredients.
  6. Step 6: Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  7. Step 7: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Whip 1 cup whipping cream with 1/4 cup powdered sugar until stiff peaks form, then spread over cooled cake.

Frequently asked questions

How long does Baked Vanilla Sponge Cake with Whipped Cream take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Vanilla Sponge Cake with Whipped Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Vanilla Sponge Cake with Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Vanilla Sponge Cake with Whipped Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Vanilla Sponge Cake with Whipped Cream?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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