Vanilla Sponge Cake with Fresh Whipped Cream Recipe
Imagine biting into a cloud—fluffy, light, and just sweet enough to make you forget your problems. That’s this vanilla sponge cake.
No dry crumbs, no dense texture, just perfection. And the fresh whipped cream? It’s like the cake’s cooler, smoother best friend. Ready to make magic?
This isn’t just another sponge cake. It’s scientifically tender, thanks to the right balance of eggs, sugar, and flour.
The whipped cream? No stabilizers, no weird aftertaste—just pure, velvety goodness. Plus, it’s idiot-proof. Overmix? Won’t ruin it. Forget to sift? Still works. (But maybe sift anyway.)
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 8 slices (or 1 if you’re emotionally invested)
Ingredients
For the Vanilla Sponge Cake
For the Fresh Whipped Cream
Instructions
- Preheat & Prep: Crank the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. (Yes, it’s non-negotiable.)
- Whip the Eggs & Sugar: In a stand mixer, beat eggs and sugar on high for 5–7 minutes until pale, thick, and tripled in volume. If it doesn’t ribbon off the whisk, keep going.
- Add Vanilla: Mix in vanilla. Don’t overthink it.
- Dry Ingredients: In another bowl, whisk flour, baking powder, and salt. Gently fold into the egg mixture in 3 batches. No rushing—this isn’t a race.
- Milk & Butter: Combine milk and melted butter, then fold into the batter until just incorporated. Overmixing = rubber cake. You’ve been warned.
- Bake: Pour batter into the pan and bake for 22–25 minutes. A toothpick should come out clean. If it’s wet, bake longer. If it’s burnt, well… start over.
- Cool: Let the cake cool in the pan for 5 minutes, then transfer to a wire rack. No one likes a sweaty cake.
- Whip the Cream: While the cake cools, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Don’t turn it into butter.
- Assemble: Slice the cake horizontally (if you’re fancy) or just slather whipped cream on top. Or both. Live your truth.
Nutritional Values (Per Serving)
Calories: 280
Carbs: 35g
Protein: 5g
Fat: 14g
Sugar: 25g
Storage Instructions
Store the unfrosted cake at room temp for 2 days or freeze for up to a month. The whipped cream-topped version lasts 1 day in the fridge (cover it, or it’ll absorb fridge smells—nobody wants onion-flavored cake).
Common Mistakes to Avoid
- Cold ingredients: Room temp eggs and milk = fluffier cake. Science.
- Overmixing: Fold gently unless you want a doorstop.
- Underbaking: A gooey center isn’t “molten cake”—it’s raw batter.
- Over-whipping cream: Stop when it holds peaks. Otherwise, enjoy your sweet butter.
Alternatives
- Gluten-free: Swap flour for a 1:1 GF blend. Texture might be denser, but still tasty.
- Dairy-free: Use almond milk and vegan butter. For whipped cream, coconut cream works (but it’ll taste like coconut).
- Flavor twists: Add lemon zest to the batter or swap vanilla for almond extract. Rebel.
Frequently Asked Questions
Can I use a hand mixer instead of a stand mixer?
Yes, but your arm might hate you. Whip the eggs and sugar for 8–10 minutes.
Why did my cake sink?
You opened the oven door too early. Patience is a virtue (and a cake-saver).
Can I make this ahead?
Bake the cake a day early, but whip the cream fresh. Stale whipped cream is sad.
My whipped cream is runny. Help?
Chill your bowl and beaters first. And use cold cream. Warmth is the enemy.
Can I add fruit?
Absolutely. Strawberries, raspberries—go wild. Just pat them dry so they don’t bleed everywhere.
Final Thoughts
This vanilla sponge cake is the culinary equivalent of a trusty old hoodie—comforting, reliable, and impossible to mess up. The whipped cream? Icing on the cake (literally).
Whether it’s for a birthday, a Tuesday, or a “I need cake now” emergency, this recipe delivers. Bake it, eat it, thank me later.
