The Secret to Baking a Perfectly Fluffy and Spongy Cake

There’s nothing quite like slicing into a perfectly fluffy, spongy cake—light as air, tender, and melt-in-your-mouth delicious. Whether you’re making a classic vanilla sponge, a layered birthday cake, or a delicate dessert for afternoon tea, mastering the technique behind a soft, springy texture is key.

In this guide, we’ll break down the science, tips, and step-by-step method to ensure your cake rises beautifully every time.

🧁 Ingredients: Fluffy and Spongy Vanilla Cake Recipe

For a 9-inch round cake (or two 6-inch layers):

1 cup (120g) all-purpose flour (sifted)
1 tsp baking powder
1/4 tsp salt
4 large eggs (room temperature)
3/4 cup (150g) granulated sugar
1/4 cup (60ml) whole milk (warmed)
1/4 cup (60g) unsalted butter (melted and slightly cooled)
1 tsp vanilla extract
Optional: 1/2 tsp cream of tartar (for extra egg volume)

🥣 Instructions: Fluffy and Spongy Vanilla Cake Recipe

1. Preheat & Prep

Preheat your oven to 350°F (175°C).
Line the bottom of your cake pan(s) with parchment paper. Do not grease the sides (this helps the cake rise properly).

2. Mix Dry Ingredients

In a small bowl, whisk together flour, baking powder, and salt. Set aside.

3. Whip the Eggs

In a large bowl, use a stand mixer or hand mixer to beat the eggs (and cream of tartar, if using) on high speed for about 5–7 minutes until pale, thick, and tripled in volume.
Gradually add the sugar while beating. The batter should form ribbons when lifted.

4. Add Vanilla

Gently mix in the vanilla extract.

5. Fold in Dry Ingredients

Sift the dry ingredients over the egg mixture in batches.
Fold in gently with a spatula using a figure-eight motion to avoid deflating the batter.

6. Incorporate Milk & Butter

Mix warm milk and melted butter together.
Add a small scoop of the batter into the milk-butter mixture and whisk to lighten it.
Then, gently fold this mixture back into the main batter.

7. Bake

Pour the batter into the prepared pan(s).
Tap the pan gently on the counter to release air bubbles.
Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.

8. Cool

Let the cake cool in the pan for 10 minutes.
Then run a knife around the edge and invert it onto a wire rack.
Peel off the parchment and let it cool completely.

🍓 Optional Serving Suggestions:

Fill with whipped cream and fresh berries.
Frost with buttercream or chantilly cream.
Dust with powdered sugar and serve with tea.

Pro Tips for Maximum Fluffiness

Eggs Must Be Room Temp: Cold eggs won’t whip properly.
Fold, Don’t Stir: Overmixing deflates air bubbles.
Low and Slow Baking: 325°F ensures even rise without drying.
Cake Flour: Lower protein = tender crumb. Substitute: 1 cup AP flour minus 2 tbsp + 2 tbsp cornstarch.
No Frosting? Brush cooled cake with simple syrup (1:1 sugar:water boiled) to add moisture.