Best Vanilla Sponge Cake Recipe

Yellow_Cake

Vanilla Sponge Cake or Genoise Cake as some may be more familiar, is a very light and delicate cake that is so very versatile with an array of fillings and icings to chose from.

It is a dry style cake by nature, which requires a bit of simple syrup on the layers to make it shine at it’s best.

This cake is beautiful with whipped cream and fresh strawberries, as it is with chocolate mousse and buttercream.

The combinations are endless here with this really great, basic cake recipe.

Read about What is Cake? to get a better idea of all the different styles of cake recipes to choose from!


5 from 1 reviews
Best Vanilla Sponge Cake Recipe
 
**Read all the way to the end for Marble Cake variation Preheat oven to 350 degrees F All Ingredients at room temperature
Yield: yield 2 - 8" layers
Ingredients
  • Large Eggs at room temperature 200g (4)
  • Granulated or Castor Sugar 400g (2 cups)
  • Whole Milk 8 fl oz (1 cup or 237ml)
  • Unsalted Butter 112g (8 Tablespoons)
  • Vanilla Extract 1 Tablespoon
  • All Purpose Flour 260g (2 cups) (You may sub in cake flour here at 250g)
  • Baking Powder 10g (2 teaspoon)
  • Salt 2g (1/4 teaspoon)
Instructions
  1. In the bowl of your Kitchen Aid mixer whip the room temperature eggs on high speed with the whip attachment until foamy, then gradually start adding in your sugar very slowly.
  2. The eggs will take about 5 - 7 minutes to reach the ribbon stage.
  3. Add in all of the dry ingredients at once and then on low speed mix in the dry mixture.
  4. Combine the milk and butter in a microwave safe bowl or on the stovetop and melt to hot.
  5. Take out about 2 cups of the cake batter into a separate mixing bowl, and with a hand whisk add the hot liquids to that 2 cups of batter. Whisk it all together and then add it back into the remaining batter in the mixer bowl.
  6. Add the vanilla extract last.
  7. Pour batter between the two prepared pans.
  8. Bake at 350 degrees F for about 25 minutes, then lower the temperature to 325 F to continue baking UNTIL IT'S DONE
  9. The cake is done when you gently press the center and it springs back immediately.
Notes
The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when lift your whip attachment and the batter runs back into the bowl it makes a ribbon effect before disappearing back into the mixture. You can also do a "figure 8" pattern with the mixture and if it stays visible for a few seconds before disappearing you know you have achieved ribbon stage.

**for those wanting to make a marble cake divide the batter in half and add ¼ cup of cocoa powder to one half, then swirl the batters together in each pan before baking.

Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake! But be sure to store the finished cake according to the fillings and icings you choose.


A Note on Doubling this recipe:
Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix.
However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are severely limiting the amount of room for the eggs to gain volume.
If you have a 7qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl

 

 

 

 

  • Kim McRae

    Hi Gretchen,
    This may be a stupid question but i am wondering can this recipe be used for a tiered cake?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes it can

      • Kim McRae

        thank you

  • Vaishali

    I have convection oven. I have to do a lot of struggle to bake a cake in that. Do you have a cake recipe for convection oven?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Convection ovens typically run about 25° degrees hotter than conventional ovens, so adjust accordingly

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    yes

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    YAY!

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    thats typically a matter of opinion, I do not think it is sweet, but others may

    • Ryans Baking

      So, to get a sweeter cake, could i brush some simple syrup on? Would that make to top a little stickier? I’m thinking of making Twinkie Cupcakes with this recipe and your SM Buttercream

      • http://www.woodlandbakeryblog.com/ Gretchen Price

        yes simple syrup would be great here

        • Ryans Baking

          Ok thanks! :)

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    I do have to moderate (approve) questions as they come through so it may take me half a day to respond

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    1 recipe for 1 layer 12×12
    AS for the color, I’m not really sure- it could be due to the eggs and butter, you can add a drop of yellow color if it bothers you.
    baking time will most likely be longer, bake Until Its Done
    http://www.woodlandbakeryblog.com/until-its-done/

  • Marian

    Had to create a new account on disqus. I’m now signed in as Marian. (it was MRodrigues earler. Thanks

  • Marian

    Sorry about that. I’m re-posting here.

    Hi Gretchen. I made the cake twice. The first time it was nice and yellow but didn’t rise and I know it’s my fault. I forgot to preheat the oven and had to leave the batter in the pan for about 15 minutes. IT WAS DELICIOUS. However, I tried it again yesterday. It tasted fine but didn’t have the yellow colour, Could it be the butter and the eggs I was using. I have another question. I’m planning to make a 12×12 inch pan cake. Would this recipe quantity suffice or would I need to increase it by another half. Would the baking time be the same. Thanks

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      1 recipe for each 12X12 layer

  • Ghazal

    Hi Gretchen I tried this recipe 2’3 times when I bake it is quite soft but when I put it in fridge it become hard becouse I use wipped cream all time or can I use suger water on cake when building up the cake or can we use suger water on coconut sponge , Oreo cake . I have one more question I see all your videos but u did not use suger water in it specialy in your sponge cake building up recipe or can we use suger water in all foaming recipes if we use butter on it

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      You can use simple syrup yes.
      The cake is going hard in the fridge because it is make with butter, you may prefer the OIL YELLOW CAKE recipe Click here to learn more http://www.woodlandbakeryblog.com/what-is-cake/

  • MRodrigues

    Hi Gretchen. I’m still awaiting a reply for questions posted a week ago. Thank you

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      where is the question? Please repost- I have been having terrible trouble with this Disqus platform and I do not get all the questions anymore

  • MRodrigues

    Hi Gretchen. I made the cake twice. The first time it was nice and yellow but didn’t rise and I know it’s my fault. I forgot to preheat the oven and had to leave the batter in the pan for about 15 minutes. IT WAS DELICIOUS. However, I tried it again yesterday. It tasted fine but didn’t have the yellow colour, Could it be the butter and the eggs I was using. I have another question. I’m planning to make a 12×12 inch pan cake. Would this recipe quantity suffice or would I need to increase it by another half. Would the baking time be the same. Thanks

  • MRodrigues

    Hi Gretchen. I made this cake twice. The first time it was nice and yellow although it didn’t rise and I think I know where the fault was…it was in the pan for about 10 minutes because I was waiting for the oven to preheat. The second time it wasn’t yellow. Could it be the colour of the eggs. I also have another question. I’m planning to bake this recipe quantity in a 12×12 inch pan. Will that be alright? Thanks

  • Lubna Ali

    Mam I have got an order for coffee cake. What do you suggest?

  • Sam

    OMG LOVE this recipe! I use sponge cake a lot for my specialty cakes and its always such a pain to make. Genoise/spongecake is such a finicky batter, your technique has to be bang on each time. This recipe however is much more user friendly and you get an amazing result. I added one more egg and warmed them slightly and I couldnt be happier with my sponge cake! Thank you Gretchen..

  • Germaine

    HI Gretchen, would I be able to use regular butter and 2% milk in this recipe?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Susanna

    Thank you very much Chef Gretchen, I just signed up to your site. I’m a new baker and I tried using this sponge cake recipe for a rusk cake. It turned out fairly well, I was wondering if I can add another teaspoon of baking powder to make a even more airy batter. The more airer the cake is better for the rusk cake

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great thanks1 Sure if you feel it needs more thats fine

  • kiran

    Hi Gretchen I need to make a 6″,8″ and 10″ vanilla cake for a 3 tier birthday cake, could you tell me the amounts of ingredients needed please. Many thanks.

  • Efrain Vargas-Hernandez

    Thank you very much for your help, you are my baking Guardian Angel. Here is a picture of the Beer Cupcake I made using your awesome recipe. Thanks again.

  • kaz

    How long can you make the cake before decorating

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Up to a month freeze wrapped well

      • kaz

        Ok n thank u

  • Lupita Morales

    With this kind of cake do you ALWAYS have to use simple syrup? Or is it moist enough on its own?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      it is personal preference really, but typically simple syrup is used (very lightly)

  • Efrain Vargas-Hernandez

    Hello again,
    I am sorry to ask the same question again except I need to know what is the best size cake pan for 50 people. More people decided to join the event. Can you help me please. Thank you.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      half sheet cakes serves about 50 (that’s a 2 layer sheet cake)

  • Michael Longfellow

    In your coconut sponge cake recipe you bring the eggs and sugar up to 115 degrees f but in this you don’t. Is there a reason for this?
    I have just baked the coconut cake successfully and wondered if I should warm the eggs and sugar for all recipes that whip the eggs and sugar to ribbon stage.
    I am in the UK and love your recipes and am currently baking 1 a week.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi there, eggs will whip up alot nicer when they are warmed or at least room temp

  • Caroline

    Hi Gretchen! I want to make an Italian Rum Cake. Would this recipe be good for that? If not, which of your cake recipes would be best? Thank you!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes this would be a perfect with a nice soaking of Rum Simple Syrup!

  • Mary Williamson

    I wondered if egg size varies from usa-uk! Recipe asks for 4 large eggs! I find 4 medium eggs work out same grams. Wondered what your thoughts are. Cake always comes out fab! X

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Yes grading and sizing can be different in other countries so you are correct to weigh! Follow the weight system and you will never go wrong!

  • Efrain Vargas-Hernandez

    Hi Gretchen, I am having a birthday party and making your yellow sponge cake for 35 people. I have no ideal what size pan to use. I want to make a rectangle cake. Can you help me please. Thank you. I a fan of your blog and videos and enjoy them.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Use 12X18″ pans (half sheets) 1 entire recipe for 1 – layer

      • Efrain Vargas-Hernandez

        Thank you so much, Gretchen, you saved my life. Have a great day.

  • Charline

    Will it be ok if make this recipe as cupcakes?

  • Jessica Hix

    do you add the simple syrup if your icing the cake? and if you do how much? I am thinking you mean to just brush it on however I would like to double check. Thank you for all your amazing recipes!

  • Leona

    Hi Gretchen,

    Thanks for sharing such a great recipe! I made it for my niece’s birthday – everyone loved it! I’ve attached a picture of what I called cake 5.0 as I had to do it 5 times for various reasons. One of the problems I encountered was that the cakes didn’t rise very well. I made sure to have the eggs at room temp, whipped them with sugar for 7 minutes and had great ribboning, so not sure why the didn’t rise as nicely as yours did. Any suggestions on why that would happen?

  • Dr

    Gretchen! First I would like to say that I loooove your recipe and thanks you for being so transparent with us!
    I am wondering how much simple syrup would you use on the cake (in cups)?
    I usually don’t use it cause all the cakes I have made have been with your chocolate cake recipe :)

  • Sil

    Vanilla Sponge Cake
    ( Woodland Bakery Style )
    Lovely cake thank you so much for sharing your recipes it’s leveled and it tastes really good it’s moist not at not to dry.

    My mom’s birthday is tomorrow so I’m getting started today can’t wait to eat it.
    Lots of love to you and your crow from TX ♡Silvia.

    PS: It Cracked in the middle because I pocked it like 7 times in the middle in different spots so it separated I thought I was going to sink down but it didn’t it stayed leveled.

    Gretchen I have a question I do my own whip cream and it’s never stable inuff I don’t know what I do wrong :-( do you have a tip I can use next time.

  • Amelia Kartopawiro

    Hi Gretchen can I use this recipe and add piña colada or Baileys to make it different butso that it still stays a sponge cake? And when can I add the piña colada or Baileys?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I would add that as a simple syrup at the end when I build the cake

  • Correa’s Cakes

    This is my favorite recipe. The cakes are always delicious. I do have question regarding icing. I don’t see a spot for it, so I will ask it here. How much liqueur do you add to buttercream icing to keep a good pipping consistency?

  • Lindsay

    So I have been using this recipe for over a year now and I make cakes all the time. For some reason I’ve been having this issue and haven’t been able to lock down the cause. Most of the time it comes out perfectly, it rises nicely, has a normal golden crust like the photo and video, then other times it doesn’t rise properly and comes out dense and has a textured looking cake top.. the crust looks different on top and I have to throw it out. I’m assuming this has to do with whipping the eggs and sugar, but I do it the same every time. I also always double it and use a 6 quart kitchen aid. I also make your chocolate sponge cake and it comes out perfectly every time, I notice that the egg/sugar mixture gets almost twice the volume as the vanilla cake but there is more yolks and 1/2 the sugar. I’ve considered experimenting with the egg and sugar ratios of the chocolate sponge but leaving out making it the same as the vanilla.

    If you have any thoughts on the cause of this, I would greatly appreciate it so I can stop throwing out ingredients! I love all of your recipes they are never disappointing!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      the ratio of ingredients in the Chocolate CAKE (it is not a sponge cake type recipe) is very different. SO its hard to compare those two side by side

      It is also difficult to say what is wrong since you say you have had success many times, then all of the sudden, NO Bueno.
      I HATE WHEN THAT HAPPENS! LOL
      Because when you swear you didnt change anything, how could it be possible!

      So for the denseness, heaviness…. this is typically due to too much liquid in a recipe, or eggs not sufficiently whipped to support the structure of all those other ingredients.
      Are you warming your eggs? Try warming the eggs WITH the sugar nest time to dissolve then whip them

      • ama lso

        You might want to pay attention to the weather/time of year, i dont know where you live but I know humidity can play a part in how your cakes/breads rise.

  • Febina Ku

    I made this recipe3 or 4 times… Ended up great… I also tolde my friends n relatives… They tried it too… Great feedback…. Its very spongy n soft… Thanx for the video….

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      thanks for the feedback! I DO appreciate it since some people have a lot of trouble with it not coming out right, its nice to see the folks who can validate this recipe as a WINNER!

  • Nana CeCe

    Can’t wait to try your recipe. Was wondering, can this cake be baked in a tube pan, and if so, at what temperature and time?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes it can 350° for about 45 minutes?

  • ImTHEbanana

    Hey is it possible to half the recipe instead? Cause its abit too much for me i feel

  • Anita Ingebretsen

    Just made this recipe twice,both ended up perfectly moist and with a tight,not heavy, velvety crumb. I even used my pillow-pan the last time, just lowered the temp and let it sit it the oven longer:) Very happy ,the best vanilla cake I have ever had:) Thank you,Gretchen!:)
    Btw,I used cup measurement for the flour and the sugar,ml for the milk,and just counted five eggs:)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      GREAT! Thanks for the feedback!

  • hannah

    Could I substitute the butter for oil?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

      • Amelia Kartopawiro

        Can I use salted butter because I can’t find unsalted when shopping

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          yes

  • Lubna Ali

    Mine this recipe never comes out perfect. Cake doesn’t bake properly and middle is bit soggy. I feel liquid content in this recipe is very high. I wanted to try vanilla butter cake but I dnt have cream cheese. I want some nice vanilla cake recipe that is perfect. Gretchen please help.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi There Im sorry that it is not working for you, but the recipe is correct and it DOES come out perfect if you mix it properly. Many people have great success with this recipe and they sure do love it, so I am quite confident that it is NOT a recipe error
      Be sure to measure properly from the start

      • Lubna Ali

        Mam I always weigh my ingredients. I have tried all your recipes and all come out perfect. I have tried this recipe thrice and every time it failed. Can you recommend me any other recipe?

  • Sifang Liu

    Hi Gretchen. Thank you for all the videos and recipes and articles that you share with us. They help a lot! I’m wondering how long a whipped-cream frosted cake lasts in a fridge? What about a IMB frosted cake? and fondant covered cakes? Thank you !

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great! Whipped cream really up to 3 days max and it starts to look “not so hot”
      IMB really WEEKS but the filling will go bad first! (and cake will stale before the BC goes off
      Fondant cakes….again it more depends on the filling…the fondant gets dry, not “bad”

      • Sifang Liu

        Thank you for your kind reply!

  • rabia

    Hi chef….If I freeze the sponge cake and the time i start doing decoration should I thraw the cake or start using straight away

    I am afraid syrup will get absorb if I put on cake ..

    Thanks

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I start with frozen cakes (they are not rock solid of course) but they begin to thaw one out of the freezer. You may have to wait for a little bit to apply the syrup, you will know if it is not absorbing

  • Catrinikia Taylor

    can I use this to make twinkies

  • Maribel Hartman

    When i hear sponge cake it comes to my mind that they are good for stacking, Am I wrong?
    And also would you please tell me what is a Pound Cake? Thanks G.

  • Erika

    Hi Gretchen!
    I made an 8″ and 10″ squared cake and corners and the top come out super crispy and dry:( can you please give me some advice on that? I don’t know what I did wrong:(

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      square cakes typically come out a little crispier than round cakes, but next time lower the oven temp to compensate for the square and also the larger size cake may take longer thus making it over brown

      • Erika

        Thank you:)

  • kelly

    Hi Gretchen,
    I really like the flavor of this cake. But I’m wondering is it suppose to ‘deflate’ when it comes out the oven when cooling? I’ve made it couple of times and it keeps doing it. It’s not sinking in the middle, the top is flat.
    I’m baking half of this recipe in a 6″ pan, maybe it’s too much??
    Thanks for your advic!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      It should not deflate
      watch Jason do it here, since so many people had trouble I made him do it, see if you are doing something wrong or different, his came out really good despite the obvious hardship he had http://youtu.be/E9F_lYoGhnE

  • Ling Hu

    Hi Gretchen
    I halfed your ingredient and my cake just turned out to be fairly dark brown rather than the usual egg yellow cake color. The cake still tasted nice though and very sponge indeed. But I couldn’t understand why it’s so dark. The cake is not over baked btw.

    • Cramer vs Kitchen

      Are you baking with a dark/non-stick baking pan?
      Where are the racks positioned in your oven?
      Did you use too much pan-spray for the pan?
      What type of energy is your oven (electric, natural gas, propane, wood-fired..etc)
      Appliance unable to sustain temperature setting.

      There are too many variables that can cause a cake to be a dark brown.

      Dark/non-stick baking pans require the temperature of the oven to be decreased by 25°F because it will truly cook faster. That can happen.

      Racks too close to the heating element will most certainly cause a dark brown coloration.

      Too much pan-spray will actually cause discoloration. And, this also will allow the heat to penetrate the batter more.

      The type of energy can definitely be a factor. Electric stoves have a heating element that never remains the same temperature. It actually fluctuates and does a reset (you will hear a clicking noise) so that the heating element doesnt overheat. Natural gas and propane are very efficient sources of energy for stoves. If anything darkens while baking, then there may be a problem with the pilot not regulating the flow very well.

      The absolute last resort is an oven that is potentially on the way out the door. Purchase an oven-thermometer and test your oven by turning it on to 350°F. Check it in 10 minute increments and record the time and temperature for one hour. Compare and see if there is great fluctuation. It may be a sign of either a needed repair or, a replacement.

      • Ling Hu

        Thank you Cramer for your such a comprehensive answer. My oven is electric brand new, and have multiple functions. I bake with cake function which turns on top and bottom elements without fan. I was advised that this is the best setting for delicate cakes. The rack is not right in the middle but almost in the middle slight lower position. I did use non stick cake pan and brushed with butter.
        I do have a thermometer in the oven and the temperature has been quite stable.
        I’ll try to lower the temperature see whether that make a change.

      • Ling Hu

        Hi
        I tried to lower the temperature, however it still turned to be dark. The cake seems turned dark brown in the very last min. I tried to take the cake out earlier, but it didn’t spring back when I touch. I worried it might be under baked so I left the cake in the oven a bit longer, then it turned brown very quickly. :(
        I read through the ingredient again found out I used baking soda not baking powder , is that what went wrong.

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          great sleuthing! No better way to LEARN than with first had VISUAL of the disaster as it unfolds before your eyes! So unfortunately the cake didnt come out right, but you LEARNED something really great! excellent!

        • Cramer vs Kitchen

          Id be willing to bet!

  • Lola

    Hello, how many medium eggs is 500grams?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      about 10

  • razia sultana

    hi, I was thinking about using this cake for a strawberry shortcake cake, would it work? and I was wondering what the quantities would be if I used this in 1 9in round cake pan. thanks :)

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes this will be great- I dont normally adjust for 1″ but you can always do the recipe 1 ½ times if you want thicker layers

  • Celsa

    Hi Gretchen

  • Ling Hu

    Can I half this receipt?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Heba

    I have just made it so yummy and I cut the sugar from 2 cups to one and half and I used 5 eggs instead of 4 but your was airy and has air bubbles when it came out a lot batter then mine did I do some thing wrong I bake the cake in 9 inch pan and took 55 minutes thanks for the easy and moist recipe

  • vuk

    My suggestion: first beat the egg whites with sugar, then add the yolks one by one. rest of the ingredients as you said before. This way you will get double mass of sponge, same easy.

  • Ling Hu

    Hi Gretchen
    Does it matter what pan I use for this receipt ? I have cake tin and non stick cake pan. Which one is preferred? If I use cake tin, should I grease the pan like Jason did ?
    Thanks
    Ling

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes always grease the pan

  • Aggie A

    Hi Gretchen!
    Ok, so I can bake. Generally speaking, I bake well. This cake has gotten me. The first time, I did the poke-the-cake test and the toothpick test, I thought it passed…. boy did it sink. The next time, it came out much better only relying on poke method, but still sank a touch…… what am I doing wrong? The cake springs back! I watched your video to know when cakes are ready, but even in that video there is a bit of a fingerprint left behind…. What is it about this cake? lol. How long do you typically bake it on the lower temperature?
    Also, your temperatures… are they for conventional or convection ovens?
    Thanks!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hey there sorry for the frustration! Because many people had trouble with this recipe (so dont feel so bad) I had Jason re-film this one and HE MADE it to see if I could troubleshoot where others may be tripping up.
      Watch him do it and see if you can see anything different that you may be doing it) http://youtu.be/E9F_lYoGhnE

      • Aggie A

        I had watched it, hoping for just that. He messed up the order of things and it still came out better than mine! Baaaaaaa! Lol. How long do you typically leave it for the lower temp bake and is your oven convection?

      • Aggie A

        I did watch and couldn’t find anything. Could you please tell me how long you bake it at 325? Also, are the temperatures used in a convection or conventional oven?

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          I use a conventional oven and it is 350 to start and I sometime lower temp towards end of baking if I find it is getting too brown.

        • Cramer vs Kitchen

          Here are some key points but first, I wanted to ask….

          Are you using a Kitchen Aid mixer? If not, that is definitely going to be a challenge because other mixers do not have the strong motor to produce the same results of what a KA can produce. It will take longer.

          CRUCIAL 0:55 beat the room temperature eggs on high speed in the KA for at least 5 minutes – Gretchen mentions this a few times in the video. And, it will make your life easier if they are room temperature, or even on the warm side.

          Around 3:12 and 3:33 you will see the batter taking shape but not necessarily getting the right consistency to make a figure-8. It is too loose.

          4:45 – the right ribbon stage – take note of how the batter has thickened enough to form the figure-8.

          CRUCIAL 6:12 – Liaison – This step is equally important. Without gradually integrating the batter into the melted butter/milk, you will have a poor consistency of the batter.

          What you are experiencing are common missteps that most people tend to make. These small details are probably the absolute most crucial in reaching when making this particular cake.

          • Aggie A

            (sorry I replied to another person’s post higher up, hopefully you’ll delete that one please Gretchen)…

            Yes, I used a Kitchen Aid. Yes, I followed all those steps. Thank you anyways.

          • Cramer vs Kitchen

            The next suggestion is to make sure you check the expiration dates of all of your products, a water-bath test on your eggs to better gauge the freshness of your eggs….

            Never use standardized measuring cups for dry ingredients – always weigh your dry ingredients.

            Liquids always the measuring spoons and a liquid-measuring cup….

            You will definitely benefit well with the right tools, if that is the case….otherwise this will have to be one of those you consider taking notes from Gretchen’s and/or Jason’s video…. sometimes writing down key elements of a video are very helpful during the process.

            You can definitely accomplish this recipe – anyone can! 8-)

            Good luck!

          • Aggie A

            All ingredients are fine, measuring tools too, and i use a scale.
            Thanks for trying to help. Gretchen already helped me out.
            Take care.

  • Draggsbabypastries Delicious

    Hello Gretchen,
    So glad I found your blog. Thanks for sharing your tips.
    Can I bake this recipe in a springform pan too?
    Regards,
    Oyin.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great thanks yes you can

  • Gisele Guerrette

    - Good evening Gretchen ….. would this recipe, for 2ea 8″ pans, be sufficient for a 12″x18″ pan? I’m interested in cutting a single 12″x18″ cake into 2-layers.

    By the way, I LOVE your videos!

    regards,
    Gigi ~

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Yes the entire recipe for 1- 12X18X1″ layer
      Thanks!

      • Gisele Guerrette

        Thank you ….. enjoy the day. :o)

  • Justina

    Hi, if i double the recipe, must I double the mixing time for eggs to get to ribbon stage? Can I beat till still peaks to get an even lighter cake? Thank you very much for your help.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Typically if you have more ingredients it takes a bit longer to get to the result you are looking for, that is why I dont like to give times- since everything plays into getting to the result.
      Time and temperature are everything in the bakery
      So if you know what Ribbon looks like (and I show you in the video) you will be fine

      • Justina

        Thank you very much for your prompt reply. I would like to cut back on the sugar to probably 250 or 300g. Please stop me if this would change the structure of the cake. Otherwise, I would like to go ahead and update you if it takes twice as long if I double the eggs.
        By the way, do I need to be cautious about the temperature of milk and butter before using as liaison? Any reason to warm the milk? Perhaps I can just melt the butter?
        P.S.: Love your smiles on the video! :)

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          some have reduced that much with no trouble, please do keep me updated that way I can help others with the same concerns. Thanks
          As for the temp of the milk it should be hot

          • Justina

            Gretchen, I can’t wait to tell you this – the cakes turned out awesome!! I just tried the regular batch without doubling yet. Then filled into 3 x 6inch square. Btw, I used 250g of sugar. Thank you very much Gretchen!

          • http://www.woodlandbakeryblog.com/ Gretchen Price

            YAY! They look perfect!

          • Justina

            Hi again Gretchen! I would like to bring some good news! I doubled the recipe and the eggs whipped up perfectly! I’m very grateful to you! Thank you very much. However, I’m still wondering why do we need to heat up milk and butter to hot temperature. How does this make a difference if it is room temperature?

          • http://www.woodlandbakeryblog.com/ Gretchen Price

            Great! You should do a test and see for yourself!

  • lina

    damn i forgot to put in the vanilla haha ohwell its already in the oven now, im looking forward to see how it will turn out :) and ty for sharing :) and super nice vids too :))

    • Cramer vs Kitchen

      Now wait a minute… that was one part of the video Gretchen caught herself doing … what happened!? LOL!!!!!

  • Mary Williamson

    Best cake recipe ever! X

  • tiffany shouse

    i cant find your professional baking grease recipe on here can you reply with the link to that because im in college an im taking a baking class an i was hoping on using this instead of the butter the pan then add sugar method my teacher likes it makes the cake flake to the pan a lot more than i would like

  • fabi

    Hi Gretchen
    First Thank you soooooo much for sharing all this with us ….this is the MOST AMAZING AND DELICIOUS cake…..just one question…i want to bake a blue cake …its is ok to just add food coloring???

  • Kate Mausisa

    Thank you Gretchen….
    I made it successfully…
    You’re my teacher in baking now :D

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      YAY!

  • Santi Wangsa Miarja

    Hi. I’m Santi from Indonesia.
    Thank you so much for your receipe. I used it for my end of course test and won the first prize gold medal. The judges love the softness and moisture tenderness. Thank you for sharing

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      YAY! Congrats!!

      • Maribel Hartman

        OMG!!!! That’s awesome. Do you see G what are you creating?!!!! thanks a lot for your help!!!

  • amber

    can you add cocoa to this recipe and make into a chocolate sponge cake by chance??

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes take out some flour and replace with cocoa

  • apas383850 .

    I made this cake and customer stated it tasted frozen, any suggestions?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Perhaps you shouldn’t freeze it next time or maybe wrap it better??, all freezers are different in how they freeze, I have never had this complaint before and I have been freezing layers for my whole career (as do all pros)

      • http://www.woodlandbakeryblog.com/ Gretchen Price

        ** Some just wont tell you they freeze them! LOL

      • apas383850 .

        Would this be the best vanilla cake to use for a birthday cake?

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          “best” is a matter of opinion.
          This recipe is GREAT! Even Jason got it right, so its pretty easy to make, light and spongy- yummm so good!
          http://youtu.be/E9F_lYoGhnE

          • apas383850 .

            Thank you, will try again! Love all your recipes!

  • Kerz

    This cake recipe is fantastic!! Since leaving the UK over four years ago I have been trying and testing methods found on the net and I’m happy to report I have finally found a recipe where the different quality of ingredients and quantities make for a perfect cake. The same quantities used in the UK just didn’t make the same tasting cake. Anyway, I used self-raising and no baking powder and the cake came out great! I added some lemon juice to icing sugar mix and pour a glaze over, definite hit. Thanks Gretchen

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Great! Thank you for the review!

  • Pei Lin

    Hi Gretchen,
    I love baking and I had tried this recipe and love it! But I have a question, because I have the old oven which I can’t adjust the temperature for baking (it only have high, medium, low) and recently I have found that the cake does not rise as much as my first trial and on the bottom of the cake it’s a little hard like bread pudding. Is it because the heat is too low? or it bakes for too long?
    I try bake it on medium, but it get brown very fast. So I don’t know what went wrong.

  • Lilly

    Never. Me. Again. Adding the hot mixture really was not a good method for me and I would not recommend doing that at all. My cakes turned out heavy and just plain awful. I had to make over my batter from scratch using the original creaming method to get my usual moist spongy cakes. Don’t know if this method works well for others, but my experience with it was a bad one.

    • Chandra Persaud

      Hey Lilly, sorry to hear about your bad experience. I also use the creaming method for my sponge cakes. However I wanted to try this recipe as I’m open to learning new things. Would you mind sharing your recipes for your moist spongy cakes?? TIA!!!

  • TrudyF

    I sometimes have air bubbles in my cakes. In the videos your layers look so fine. I tap my cake pans on the counter but don’t want to over do it. Any tips that can ensure a fine layer without many air bubbles? My cakes are always very moist and pretty level but not as perfect as I would like them to be. I do use 3 inch cakes pans most of the time as they are helpful when I make wedding cakes and I do not have space for a lot more pans then I have. I do enjoy your videos very much. I have been baking probably longer than you have been alive, but one is never too old to learn a new trick or two. Thanks for all that you share.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi Trudy, what recipes are you making? That will determine the crumb of your baked cake

  • Maribel Hartman

    Hi Gretcher. I love your job. I would like to know why my cakes raise too much in the middle?? Help please!!!

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      its possible your oven it too hot? Too much leavener?

  • Reshma

    If I am doing to 9″ layers, what would the baking time be? If I wanted to do a lemon or lime sponge, when should I add the juice of the fruit and how much? Thanks.

  • Reshma

    Can I substitute margarine for butter?

  • Taeba

    How do you make your cake so levelled? Every time I make it the middle becomes really high

    • daneille

      make a well in the middle

  • anna

    I did this cake it tasted good but it came out dry I followed all the intruction and tips but otherwise it was awesome

  • beke

    if quantity of sugar is reduced,does the egg and sugar mixture still get to ribbon stage

    • Gretchen Price

      yes

  • Tara

    Hi
    Can I use this cake, crumb coat it with your Swiss butter cream and fondant?

    Thanks

    • Gretchen Price

      yes

  • http://www.facebook.com/cookiegala cookie gala

    Plzz my question is can I double the recipe by just doubling the measures of ingredients, or this is wrong. Ineed to make this wonderful cake but in double the amount…plzz and thank you , this is the best no fail recipe ever..

    • Gretchen Price

      Yes to double straight up

  • http://woodlandbakeryblog.com Elvira villanueva

    Hi Gretchen I’m thinking of doing this on a quarter sheet pan. Is this recipe just enough or should I double it?? Thank you.

    • Gretchen Price

      this recipe will make 2- 1/4 sheet layers

  • https://www.facebook.com/MysticDreamersCakes MysticDreamer

    Hi did you say this sponge cake needs simple syrup. Thank You.

    • Gretchen Price

      Yes it is best to moisten it up a bit

      • Reshma

        Hi, when and how do I add the simple syrup?

        • Gretchen Price

          You just brush it on with a pastry brush when you are building your cake

  • Rahila Ebrahim

    Hi, am new here and to baking, my question is how come the measurements per cup are different in grams? I mean granulated sugar 2 cups is 400gms and all purpose flour 2 cups is 260gm…please explain this and isn’t 1gm equal to 1ml? so can I use the same measuring cup for the dry as well as the liquid ingredients?

    • Gretchen Price

      Hi there and welcome
      Great question and I am so glad you asked!
      Please read all about Measurements and be sure to watch the video as well (it is linked in this blog post!)

  • http://www.customcakespune.com manish

    Hey gretchen!,
    you really baked a very marvelous cake. looks so amazingly good.

    Thanks!

  • Clare Lester

    Hi Gretchen, was just wondering how long this cake keeps for once made?
    Many thanks

    • Gretchen Price

      HI there I always write the storage instructions for each recipe at the bottom of each post, this was a long post so its easy to miss:
      Store this cake wrapped well and freeze layers until ready to assemble your cake. Otherwise use immediately to build a cake! But be sure to store the finished cake according to the fillings and icings you choose.

  • vuk

    my best find on internet so far is your blog, thank you, greetings from Croatia!

    • Gretchen Price

      YAY! Tahnk you!

  • Stella

    Hello Gretchen,

    I have to make 60 cupcakes for a birthday party. I used this recipe as a sample and they really seemed to love it. What do you recommend for the cupcake to be pouchy and more fluffy from the top?

    • Gretchen Price

      this recipe will not dome or be “pouchy or fluffy” on top LOL
      Use the vanilla Cupcake recipe

  • Marisa

    Hi Gretchen, I love your recipes and planning on making your vanilla sponge cake for my mom’s birthday cake. I plan on using 2 10 inch pans instead of 8 inch pans. Will it be okay if instead of doubling the recipe I make 1 and one-half recipe. Will that be enough for the 2 10 inch pans. I have a 5 quart Kitchenaid bowl. I know you said should have a 7 quart for doubling. Thank you.

    • Gretchen Price

      for doubling the recipe you have to have a bowl that can handle the volume of the eggs, otherwise just make 1 recipe at a time (But 1 1/2 times the recipe makes 1- 10″ layer)

  • Helen

    Hello Gretchen,

    I am planning on making my sons birthday cake using your recipe, but I want to add chocolate chips to it, and I don’t want them to sink to the bottom, do you think it will be ok with this recipe, or do recommend another one of your recipes ?
    Keep up the great work!!!
    Thanks

    • Gretchen Price

      I would use MINI chips (they are lighter) and you can toss them in flour to help suspend
      Also the Golden cake is a heavier batter which will suspend them much better too

  • Aysha

    i tried this.It turned out to be a perfect light and fluffy sponge cake.Thanks !

  • FANNY

    Hi Gretchen, can you tell me what possible caused to have a concave and collapsed side and it only happened on one side. Is this cake good for making fondant covered tiered cake?

    • Gretchen Price

      Sounds like a very severe hot spot in your oven, or the ingredients werent mixed thoroughly?
      Yes to fondant and tiered cakes

  • helen

    Hi Gretchen i always enjoy checking your website. it was very helpful and the recipe was very easy to follow. i always have success with your recipe it never dissapoint me. if people want to make your cake they have to follow the instruction carefully. i loved your vanilla cake. i’m making a 2 tier 16th birthday cake covered with fondant and i’m using your vanilla cake recipe….thank you and keep sharing a good recipe of yours.

  • Veli Selimov

    Hello Gretchen
    I am pastry enthusiast and I really love your channel! I haven’t try any of your recipes, but I have a question based on my previous experience. So the question is how much the size of the baking pan does matter, because I want to make bigger cakes at one time, like 12X18 inches pan? I have experienced that for some of my cakes works well an for some of them doesn’t. I know that is a silly question, but I would love to hear your opinion.

    • Gretchen Price

      Hi Thank you for the support!
      You can typically double or triple any recipe to accommodate your pan sizes.
      I do not have any formula but I do have this post CLICK HERE ALTHOUGH I FOUND IT WAS MORE CONFUSING TO PEOPLE RATHER THAN HELPFUL- SEE HOW IT READS FOR YOU

      • Veli Selimov

        Thank you Gretchen! That post was very helpful.

  • Les

    Hi Gretchen,

    What are your thoughts about reducing the amount of sugar a recipe calls for by half if not more – ie. using no more than 1/2 to 2/3 cup of sugar for cake recipes. My family does NOT like sweet cakes. Will this impact how the cake will bake – texture and rising?

    Thanks,
    Leslie

    • Gretchen Price

      Sometimes it is OK to do so, but what you must understand is that baking recipes are nothing less than formulas. Scientific ones at that. The ingredients are brought together in certain quantities and if you change those quantities, you are throwing off the balance.
      Reducing the sugar in certain recipes can leave you with undesirable results,such as an oily cake, or one that is not fluffy and light, etc etc…..It is wise to follow the recipes as stated, but if you wish, you can always do some experimenting to see how far you can push the envelope

  • syima

    Hi Gretchen

    how to melt the butter and the milk?add on both in a cup and place it in microwave is it?and can i use a full cream milk for the ingredients?

    • Gretchen Price

      yes I do it together in the microwave but you can do it on the stove top if you prefer
      You can use the full cream, but I find this recipe does not need more fat than it already has

      • syima

        Thank you Gretchen for the quick reply..awesome..

  • Michelle

    Made your cake today, followed instructions and ingredients exact and was sooooooo yummy. Love it, thank you

  • Nancy

    I made these into cupcakes and filled with homemade marshmallow fluff. (to remind us of twinkles!) Since the filling is so sweet, I cut the sugar down to 1 cup and they came out delicious. Superb recipe!

  • Amelia

    My batter got really hard after adding the flour, milk and buter didnt fix it

    • Gretchen Price

      sounds like a measuring error

  • Shasha

    Hello Gretchen Price

    Thank you for this amazing recipe i make it and it came out great. I am very new to baking and i really wanna make this again. However i am using a 10″x 15″ x 3″ rectangle square pan. I would really like to know how much to double this recipe

    • Gretchen Price

      Hi Great! the entire recipe for 1 layer

      • Shasha

        Will that one layer be thick, as i am trying to achieve a very thick layer.

        • Gretchen Price

          you can add more than, increase by another half recipe

          • Shasha

            Ok thank you i will let you know how it comes out.

  • Danya Haynes

    I followed the instructions to the t. My cake tastes really good, however, it didn’t rise much. I used 2 8×2″ cake pans and only got about an inch thick on my cakes. Any thoughts of what I might have done wrong.

  • Vanessa

    I tried this recipe and it came out perfectly. It was the first time I’ve made this type of cake. I halved the ingredients and followed the directions, making sure I paid attention to the baking. I pulled it out of the oven when a tooth pick came out clean in the center. I’ll definitely make this again. Also did not find it too sweet and it was moist and delicious.

  • Ben

    My question is: one poster wondered why her cake was more dense on the bottom than toward the top and Cramer answered her that she should not have reduced the sugar by a half cup, thus altering the chemistry. You answered another poster who wondered if she could reduce the sugar to reduce sweetness and you answered her that it would be fine. Would you have a comprehensive answer to this question? Thank you so much.

    • Gretchen Price

      the answer is, that you cannot just take things out of a recipe and expect the same result.

      So Yes sure – you can do anything you want to try in a recipe -Change the flour, less sugar, different sugar choice, oil instead of butter, etc etc….will it be the same cake….no……but when people ask me these questions- I automatically know it is not MY cake they want anyway- they want to change it to make it THEIR cake, so I answer yes- YOU CAN do it, But NOT without a different result.
      Cramer answers with a lengthier reasoning and gives the projected outcome (which I agree with) but I cannot always answer at such length since I am answering hundreds upon hundreds of questions a day here.
      I also believe in Trial and Error as the best teacher, and if I simply say yes or no, the viewer becomes a ROBOT, not a pastry chef.

      SO my quick answer is often- Yes sure- go ahead.
      You can see if it works to your liking or not.

      I always always stress in all my recipes that you cannot change a recipe without expecting a changed result. Sometimes it is best for folks to SEE that result for themselves rather than take my word for it.

      Will the cake still come out OK? Yes, but it is not going to come out as I intended it.

  • Winee

    Tried this recipe today. I followed the instructions word to word and the cake turned out fabulous!! I expected it to be very dry based on the reviews but it isn’t. My family will happily eat it just as it is. The only thing is – I wanted lemon flavor and I used 1tblsp lemon juice(to substitute vanilla) and zest of one lemon but there is almost no lemon flavor to the cake, just a very slight hint. Either this recipe needs more juice to substitute vanilla extract or the lemons I used weren’t so potent anyway. However the cake is still yummy.

    • http://www.facebook.com/cramervskitchen Cramer vs Kitchen (Melanie Cramer)

      Just a heads up – this time of year (your post being November 1st)… Im not sure where you reside but.. .if you live in an area of the USA like I do – Northeast where produce is being shipped from other states and other countries, the quality will definitely be compromised with lemons. You figure, the lemons are at their peak flavor at the time of picking.

      The number of hands and equipment that lemons get handled by, filling the crates, filling the trucks, transporting to their food distributor companies, then shipped to local grocery stores, you gotta figure it has been at least 3-5 days for domestic travelling/processing. At that point, you may not be getting the absolute freshest product at all.

      Consider experimenting on your own to see just how much lemon juice you would need for your cake to have that lemony flavor that you are looking for. This will definitely be up to the person who is baking it….

      I have seen some folks who will make a lemon-simple syrup to lightly coat their cake layers so they get that lemony flavor smacking them!

  • rabiya

    Hey gretchen the cake turned out good but I dont know why my cake comes out uneven after baking I am a beginner actually the cake rose more from one side what is the fault plzz reply thanku

    • http://www.facebook.com/cramervskitchen Cramer vs Kitchen (Melanie Cramer)

      Your oven may not be leveled enough at all if your cake came out uneven.

      To test this, in your oven, place a sheet pan or round cake pan. Place a marble in it and see if your marble moves. If it does move, then check the rack – see if there is any debris causing it to be off. Also – make sure the rack is fully in place as well.

      Another issue that many bakers run into is not spreading the batter evenly in the pan itself.

  • Charmaine Ang

    hi Gretchen. I have successfully bake the cake. It is yummy! I notice the bottom of the cake is bit dense compare to the middle and top portion. Should I bake it longer? Do you have any idea what is the cause? I reduce the amount of sugar by half cup. Thanks!

    • http://www.facebook.com/cramervskitchen Cramer vs Kitchen (Melanie Cramer)

      You have actually already answered your own question….

      Your comment of “I reduce the amount of sugar by half cup”

      When you reduce one ingredient in a recipe that has multiple other ingredients, you are therefore compromising the recipe’s structure.

      Baking requires careful ratios and balancing of ingredients because this is dealing with Chemistry applications.

      Sugar when melted is regarded as a liquid. Gretchen has made that known in a couple of her videos….

      By taking out moisture, you have thus left your batter thicker and more dense.

  • Maryann Raymond

    Hi Gretchen,
    I would love you to teach how to make an old fashioned Italian wedding rum cake. Can’t get a good one anywhere. Almost impossible to find. The last one I found was mediocre and had no taste of rum. I know it requires a sponge cake to hold the rum.
    Usually has sliced almonds covering the sides. If anyone could make a dynamite one, I know that would be you. Your recipes are the ABSOLUTE best. Thank you so much for teaching us so well that we can actually make these recipes with great success.

    • Gretchen Price

      Noted and Thank you

  • Jeanne

    Hi Gretchen! Got a question. Can I add mango puree and lemon juice instead of milk to make mango sponge cake with this recipe? Thanks in advance!

    • Gretchen Price

      How about just the mango puree? That would be fine

      • Jeanne

        Thank you!

  • maureen

    Hi Gretchen,

    This is one of the best cakes I’ve made. However, i find it too sweet though. Will it affect the texture if I reduce the amount of sugar used?

    • Gretchen Price

      some have reduced it by half with no trouble

  • lily baker

    Hi Gretchen. I’ve had success and problems with this recipe and I’m not sure why.on all occasions I whipped the eggs until it reached ribbon stage but I think my problem area is the addition part of the butter and milk.after the cake bakes it looks fine but when I trim the top there’s a gummy texture inside,not a sticky or under baked texture more like a gummy congealed mass.i’ve used both cake flour and all purpose flour.Could this be from to much liquid in the batter? Also can
    I replace the butter with oil in this recipe?

    • Gretchen Price

      You can replace with oil yes.
      Click Here for more

      As for the “gummy” top try to use castor sugar or superfine sugar

  • Zarifah

    I LOVE HOW THIS CAKE TURNED OUT TO BE. IT WAS AMAZING!! SO SOFT, SPONGE-Y AND MOIST. THANKS GRETCHEN!!!! But I’ve a question, can this cake be used to build a 2-4 layer e.g. birthday cakes???

    • Gretchen Price

      YAY! Great and YES!

  • hallete

    How much difference would it make if I halve the sugar in the recipe? I like my cake only slightly sweet.

  • Hiba

    I love your sponge cake recipe but do you have chocolate sponge

    • Gretchen Price

      You can take out 1/2 cup flour and replace it with 1/2 cup cocoa

  • Grady

    Your recipe is a real winner! Thanks gretchen for sharing this recipe

  • Charmaine Ang

    Hi! Sorry to ask a silly question. Can I use non-stick cake tin for this sponge cake?
    If I wanna bake a layer of 10″ square cake, should I adjust the recipe to 1 1/2X?
    Thanks!

    • Gretchen Price

      YOu should use a pan grease even with non stick just to be sure a light spray would be fine
      yes to 1 1/2X recipe

  • ellepal

    First of all, I thank you graciously for your post and video. I experimented with many vanilla cake recipe s and this was my favorite. I double the vanilla and add a heaping 1/8th cup of sour cream. The sour cream gives this cake a much moister and softer texture. My little bakeshop has been busy because of this recipe. It doctors well too
    I add 1/4 cup keylime juice and zest and 3/4 cup milk to make a keylime flavor. S as same for lemon. You can make this whatever flavor. I love swirling cinnamon sugar into it. So good! Customers are happy!

    • Gretchen Price

      Oooh great addition! Thanks for sharing!

  • ELEANOR J COLLINS

    I made cupcakes with your sponge cake recipe and the turned out great today. I was wondering though, in your recipe you say to spray the cupcake liners with your pan grease, but how would your spray that as it is pretty thick? Or, should I just bake them in the greased muffin pans? I love all your recipes that I’ve tried so far and all of your insider tips.

    • Gretchen Price

      spray in a can not the Pan grease recipe

  • brittney

    Hello Gretchen!! Hope all is well.

    I have some questions about the sponge cake. When making the sponge recipe into cupcakes would you still recommend using simple syrup? Also, can we use buttercream after using simple syrup? Another question is, to check if the cake/ cupcakes are done may the clean toothpick optionk up would you still recommend using simple syrup? Also, can we use buttercream after using simple syrup? Another question is, to check if the cake/ cupcakes are done may the clean toothpick option? Last question, you mention the range of times when to drop the temperature but can you give a range of time after doing that for when the cakes/ cupcakes will be done?

    thank you so much!!! enjoy your day :)

    • Gretchen Price

      Yes to simple syrup of you want to moisten the cupcakes a bit ( as sponges tend to be more dry by nature) I will recommend this recipe CLICK HERE though for the best cupcakes recipe then you do not need to worry about any of this stuff

      Of course to buttercream after simple syrup, I am curious as to why not?

  • Bahram

    Hi Gretchen,
    I watch your video’s on youtube and made some of youre recipe at home. You are wonderfull teacher.Your video’s are very usefull I personally learning many technics from you.I am eager to see more video’s from you about baking.

    Greeting from The Netherlands

  • Monty

    Now one of my favorite cakes…..thank you for sharing.

  • http://yahoo fortyonelady

    THIS! This here is one bomb cake. Buttery, soft…moist. Able to hold any filling or frosting down. This is my go to yellow cake with my Hershey Frosting!

    It is my 3rd time making. First time although successful–it was my 2nd & 3rd attempts where my technique you taught/teach is perfected.

    Achieving “ribbon stage” of yolk and sugar mixture…& the ‘liason’ technique + 1/4 cup more patience. Boom!!! Don’t know where people are getting ‘dry’ as this cake in no where near dry. You will never need a box yellow again. And Gretchen, yes…this cake freezes beautifully. I thank you and God Bless your busy brain.

  • Julie

    Hello Gretchen,
    Thank you so much for sharing your baking wisdom with the world. I have baked this recipie many times over and have always had complements. I have recently converted it as a chocolate gluten free recipie and worked out wonderfully. Also tried your decadent gluten free chocolate cake and turned out awesome, especially with some fresh fruit and whipped cream. Can’t wait to try some recipies of the pumpkin collection.

  • http://youtub.com Sandra

    how to Tempe chocolate?

  • http://youtub.com Sandra

    is the Vanilla Sponge Cake Recipe, the same as a regural cake.

  • http://youtub.com Sandra

    why use unsalted butter and then put salt in ? can you just use salted butter. when making cakes

    • Gretchen Price

      Because you cannot control the amount of salt the manufacturer puts in

  • Barbara

    Hi Gretchen
    yesterday I tried you chocolate cake receipe and was amazed at how good I did it was perfect so today i decided to do the vanilla cake I will keep you informed I am so thankful you are on here Love all your receipes I will never do another buttercream but yours I Love it…………Barbara

    • Gretchen Price

      Thank you!!

  • caroline

    Hi Gretchen! Would you recommend this recipe or the golden butter cake recipe for a fudge or buttercream layer cake? Thank you!!

    • Gretchen Price

      I am partial to the Butter Cake…. and stay tuned because I just tested another YELLOW CAKE recipe with SUCCESS! and you guys are going to LOVE it!
      oct 8th Fall season premiere!

  • Sheeba

    Hi gretchen

    I tried this recipe for my daughters bday and it turned out superb great.
    Thank u gretchen.

  • Ileana

    Hi Gretchen, can I substitute whole milk for evaporated milk???

    • Gretchen Price

      yes

  • denise

    Hi Gretchen –

    Is there an easy conversion to make this recipe Lemon Cake, one that goes easily between cake and cupcakes – this cake is so light and yummy! Chiffon cakes are so much work!!!

  • MJ

    I followed the recipe exactly using cake flour.
    It turned out perfectly and was delicious.
    I filled the center with strawberry jam, whipped cream & strawberry slices.
    I topped it with homemade vanilla butter cream frosting and fresh fruit:
    strawberries, raspberries, blackberries, blueberries & peach slices, arranged as if it were a French tart.
    Candles and voila!

  • Natalia Tan

    Hi Gretchen! Thank you so much for sharing your recipe and tricks! I tried this recipe the first time from your youtube video and the result is AMAZING! This is one of the best cake that I ever made in 9 months long.

    I planned to freeze my cakes until next week for assemble. How long do I need to thaw my cake before assembling it?
    PS: The cake is for Sunday and I plan to put vanilla custard filling then decorated with fondant on Saturday. Will that be okay?

    Thank you so much for your time and keep in touch <3

  • Natalia Tan

    Thank you so much for sharing your recipe and all the tricks ! This is the first time trying your recipe but the result is amazing. One of the best cake i ever made in 9months long

  • Poonam

    Hi, this recipe is never fail for me. Every one loves the taste but when i tried zebra cake with this recipe chocolate batter sits at the bottom n vanilla on top. Pl help me understand why.

    • Gretchen Price

      this is a very spongy batter so it is lighter than most, and then the addition of chocolate will weight it slightly, but I made this into marble cake and had no problems….hmmmmm.

  • http://tangymind.blogspot.com achu

    Could You please explain Why the cake is dry as I have followed the recipe..When it comes out good and soft…Next day why the cake s hard after sliced it? :( Please help me

  • Samehra

    Hi Can I use self raising flour for this cake. we don’t have all purpose flour or cake flour in the UK

    Thank you

    • Gretchen Price

      I don’t use self raise (CLICK HERE) But you can, just eliminate the baking powder and salt from the recipe, but note that the cake will probably not come out as I have intended, so please don’t blame me or the recipe LOL

    • Jennifer

      Plain flour is all purpose flour in the UK.

  • Louis

    Hi Gretchen, I’ve tried this recipe yesterday and I didn’t have enough batter to fill 1/2 of each pan. Do you have any tips? Thanks :)!

    • Gretchen Price

      what size pans? and did you measure correctly? This batter makes THICK layers for 8″ pans

  • Siya

    Hi Gretchen. Can I use baking soda in place of baking powder…if yes, then what will be the quantity.

    • Gretchen Price

      baking soda is about 4 times stronger than powder, but you will need an acid in the recipe to start the reaction, so it is not always just any easy switch
      CLICK HERE

  • Erika

    Hello Gretchen,

    Wanted to make 12″ cake for a baptism. Double or triple this recipe?
    Thanks for your help:)

    • Gretchen Price

      1 x recipe for each 12″ layer

  • http://Woodlandbakery Sophie

    Hi
    Do you have a recipes for lemon drizzle cake
    You are my hero

    • Gretchen Price

      No Im sorry I do not

  • http://Woodlandbakery Ab

    You are a great cook with millions of great recipes

  • http://Google Deirdre

    Hi Gretchen , just made a batch of cupcakes from your sponge cake recipe , Wow they are just scrumptious , so light and spongy , thanks love your videos

  • briana

    Hi Gretchen,

    Wanted to make 10″ cakes- how would I adjust? Doubling- then weighing into the pans? (probably excess…?)

    • Gretchen Price

      you will get about 1- 10″ layer plus an 8 ” layer out of 1 recipe

      (I do not weigh the cake batter in the pans I just fill them about 1/2- 3/4 full with batter

      • http://Woodlandbakery Sophie

        Wow that is good adrice

  • http://Yahoo Akelia

    Hello Gretchen….. Is it only cakes that u bake?
    If not….. Could u make a video including recipes for sausage rolls for me please..

    • Gretchen Price

      Hello, I do not do any savory items! Sorry!

  • lovetobake

    Hi Gretchen

    I made the most stupid mistake of forgetting to add vanilla in the batter. Should I just add some extra vanilla in the sugar syrup when I am assembling the cake.

    Thank you so much
    Priya

    • Gretchen Price

      sure that’s fine!

  • Jenn M

    Hi Gretchen,
    Do you have a recipe for a lemon sponge cake and/or buttercream? I’ve had a look but couldn’t find any.
    Thanks.

    • Gretchen Price
      • Jenn M

        Thank you, don’t know how I missed that!

  • Felicia

    Hey, just tried out this recipe and I love it!!! I made cupcakes! I have been looking for something with this flavor that was light and airy yet moist! I will be trying out the strawberry recipe next!!! You rock!

    Xoxo

  • http://w suelyn

    Hi I make cupcakes with this recipe I find that is it sinks in the middle when i take it out of the oven I am not sure why this happens
    Not sure what I am doing wrong
    Please help me understand

  • Katie

    Can you make this a funfetti cake by just adding sprinkles?

    • Gretchen Price

      yes but I prefer to use the White Cake for that, it is a thicker batter and will hold the sprinkles suspended better than the sponge

  • Jan

    Hi Gretchen!

    Is it true that when you pour the batter into the pans, there are still some little “lumps” in the batter? I think I see them in the video, but I’m not sure. I’ve been noticing these in my own batters lately and I think I might be overmixing my batters because I wanna get rid of them and now I keep ending up with super solid dense cakes.

    Just a thought, maybe it would be helpful if the camera could zoom in on the final batter so we all know what to aim for?

  • Jamie

    Great blog, thanks for writing!

    Would this recipe be suitable to bake in a 16-inch pan? Obviously the baking time/temp would vary; however in regards to volume, instead of 2 8-inch pans, could I use a 16 x 3 inch round pan?

    Thanks much

    • Gretchen Price

      yes sure, although I may feel better if you did it 3X for a 16″ pan, that is quite a large pan, and just because 8+8=16 in math doesn’t mean that is the same volume in the baking pan world, if you know what I mean

      • Jamie

        I do, thanks for the speedy response.
        Have a fantastic weekend!

  • Tony

    Just curious have you a recipe for gold or devil’s food cake made with a sugar substitute e.g. Splenda or combination Splenda/Sugar Alcohols for the diabetic folks out there.

  • Lungile

    I have tried this recipe together with the chocolate one to make a chess board cake (for the 1st time) and it came out so perfect and so moist. I have noticed that the cake does not rise that much to make a heap or peak in the centre, I am fine with that since it saves me the trouble of levelling the cake on top. Problem is that I want to use the same recipe for cupcakes but I am worried that they will not rise enough. Can I add more baking powder without spoiling the recipe or am I worried for nothing here.

    PS: This is really a super moist and tasty cake I have tasted and made for that matter. I’m so proud of myself all thanks to you! :)

  • elita

    Hi Gretchen, You are very watchable. I watch your videos every night. the videos are very clear and you always have a lovely smile and friendly personality. I made the “best vanilla sponge cake”. I had a problem with the batter being lumpy. why would this happen? Kind regards from Australia

    • Gretchen Price

      Thank you!
      SOunds like the flour stayed clumped up, I am sure to sift mine first and then add it into the batter and start mixing it first on LOW so it has a chance to incorporate in

  • http://nil safia

    I have a question, that can I use eggs straight from the fridge for vanilla sponge cake Or how long should I wait??? Please advise, thanks -safia

    • Gretchen Price

      Room temperature – means NO CHILL, NOT COLD
      Run the eggs under hot water (INTHE SHELLS OF COURSE) for about 2 minutes before using them in the recipe this will take the chill off

  • leelee

    hey gretch girl what would happen if i halved the recipe i wanna make a smaller cake

    • Gretchen Price

      A ninja will pop out from behind the fridge and start chasing your cat around the room.

      HAHAHAH, LOLOL Just Kidding! Nothing will happen, you will just have HALF the batter and you will then get a smaller cake

  • Sue Spiersch

    I would like to use this recipe for a 9″ cake so Could I increase it by half to do that?

    • Gretchen Price

      No need to make any changes 1″ in nothing

  • Kerri

    I gave this a go and failed miserably and I think I know why… I used cups/TBS etc not looking at the ml/gm measurements without realizing that US cups and tablespoons are completely different to Australian (that I use). Next time I try this I’ll follow the mls and grams not the cups. This might be the problem people have?

  • k and k cakes

    Hello,
    Nice recipie! i am new to your blog.Can you please tell me if using cake flower or half AP and half cake flour will make the cake more spongy? and do I really want that or using all AP makes the cake moist and spongy enough?
    Also, you wouldnt use this recipie for staking tiers for a wedding cake right? and if not, do you have recipies for that purpose?
    Thank’s for all you hard work!

    • Gretchen Price

      You can use all cake, or a combo of cake and AP
      fine either way

  • Tanaaz

    Which setting do I use. I have a 1)top heat 2)bottom heat 3)top and bottom heat and 4) top and bottom with fan options. Also on which rack would u put the cake?

  • mp

    My third attempt with this recipe and I have failed, not sure what im doing wrong. Following the recipe to a t- all the same ingredients by weight im a veteran baker but this one has beaten me. I get a coarse crumb with no rise. Seems that when I fold in the liason much of the delicate foam deflates I fold it in as when im making a chiffon. I must be missing something, any advise is appreciated. Love your site:)

    • kim

      I have done this lots of times and it is perfect – However, I usually use gm for everyting but I was in a rush and used cups. As you explained above, my eggs were a mess. Had to stand back and have a think. 2 cups is not 250g. That would be 1 cup.

      Made it again and now I am back to perfect vanilla cake.

      • kim

        Sorry………11/2 cups. I think some country cups are different. I will go back to sticking to her recipe in weight cos it has never failed.

  • Eunice

    Hey Gretchen I just wondering can I use this recipe to make a tres leches cake? and if i want to make a 2 thick 10″ cake what I have to do? btw love your recipes greetings from mexico!!

    • Gretchen Price

      make this recipe 2 times

      • Eunice

        Thanks for the advice!! btw can I use this recipe to make a tres leches cake, it will be so cool if you make it in one of your videos :D

  • Christine

    Hi Gretchen,

    Sorry to trouble you again :( I’ve read your “what is cake” and have all the answers I want. Please ignore my previous email to you, thanks :)

  • Kaoutar

    The best cake I baked ever thank you soooo much

  • Disha

    Hi Gretchen,

    Thank you so much…. first trial came out as superb… I have been trying different recipees to get a nice sponge cake…. Thank you so much. have become a big fan of yours…

    Thanks again

  • Mary Ann King

    Hi to you! I would like to ask f i can turn that vanilla sponge cake into chocolate sponge cake by just simply adding some cocoa powder onto it? Does it will make my product a succcessful one? If cocoa can be used to it, what will be the exact measure for cocoa? Hope u would response.. And thank you so much!

    • Gretchen Price

      Yes correct, I would add about 1/2 cup and take out 1/2 cup flour

  • Miercy Grace Bracke

    hi crumb boss,

    I am from the Netherlands, i want to bake a cake with 14inches baking pan.
    How much recipe from Vanilla Sponge Cake i need to mix for 1 14inches baking pan?
    I am looking forward for your reply.
    Thanks and God bless…

    • Gretchen Price

      Hi there if you mix the recipe 2X you will get 1– 14″ layer

  • Ricky

    My fifth try and it worked again. Just wanted to let you know :)

    I tried a different recipe the other day with only eggs, flour and sugar. It worked out a lot better than my attempts at your recipe, but the structure of the cake was way too dry for me. But it gave me confidence to try yours again.

    I did all of the folding with a whisk and I added the flour and liaison very slowly. And gently stirred on the surface as it “hit” the batter. Double checked the bottom because the flour and liaison tend to wanna sit there like you mention in the video. Instead of 2 8″ pans I used a 26cm (10-11″?) pan. Put it in there real slow so all the big air bubbles would burst. I did not scrape out the leftover batter with a spatula. I put it in my fan oven for 35 minutes on 160 degrees Celsius, did both tests and seemed a little wet to me. I put aluminium foil on top after the 35 minutes and raised the heat to 180 degrees Celsius and checked in 5 minute intervals. I think the cake was in the oven for a total of 50 or 55 minutes.

    Patience is key. I may have lost some sleep over this the last few days, but I can’t allow a cake to beat me over like this, can I? I will do it like this a few more times too see if the results will stay consistent. But for now, I’m euphoria-happy :D

    Oh and I added lots of coffee (along with 2 teaspoons of vanilla) too, so I wasn’t sure if that would turn out how I wanted it to. So I might ditch just a little bit of the milk on the next try to compromise for the added coffee(water). Would that be wise?

  • Nessy

    Hi Gretchen, Wow I did not realise that this video was revised. I must have miss out when you post it in your page until I got back to your blog and watch this video again. I remember on your last video when making this Best moist vanilla cake you had your Liason procedure done it in your stand mixer and not folding into your final batter. But I had been doing that procedure many times now no problem on my cake. Since I saw this, I must have try it again and do what you did in your revised version. I think there is no difference when mixing from your stand mixer and folding as long as you don’t over mixed them and it will turn out into a good result of your end product. But thanks again for this I will have a go :)

  • Ricky

    Hi Gretchen,

    I tried this last week and the results were amazing! It’s so fluffy! I’m so happy with how it turned out!

    Wouldn’t it be smarter to add the vanilla to the milk? I poured it in last like the recipe says, but I had a hard time getting it mixed right in the batter and I was also a little scared to overmix the batter, so I ended up with a cake that had some spots bursting with vanilla flavour, and at other spots not so much.

    Thank you!

    • Gretchen Price

      yes it would be smarter, and what I USUALLY do, however (if you have been watching my videos for some time- you will know I almost ALWAYS forget to add the vanilla while I am filming) But in normal circumstances I ALWAYS ad it with the liquids or the eggs.
      Because I didn’t realize I forgot to add it until it was the last remaining ingredient on my table, WOOPS….to eliminate hundreds of questions about When to Add the Vanilla!???? I just snuck it in at the end, it doesn’t matter WHEN you get it in there really…….but yes you are correct, best to add with the liquid ingredients

      • Ricky

        Thank you for your fast reply. I will try this next time. And well… I did notice that on your video’s, I think you even mention it in one of them? I always forget to add the salt myself. So I guess we all have our flaws. But you are an inspiration to me so thank you for taking the time to share your knowledge. I am now officially a woodie fan :D

        • Ricky

          So… Today I tried again, two times already, and sadly not very succesfully. I subbed the vanilla for coffee, same amount, attempting to do a mocha cake this time. For my first try similar things happened to some of the stories I read here: burnt and burst top, undercooked in the middle.

          Threw it out, stayed calm and tried again. And after doing some research I cut down a little on the baking powder, using a real teaspoon to measure this time, and lowered the temperature in my convection oven to 300 degrees Fahrenheit. And it seemed to be going well, because from the outside it looked like the best cake ever. But when I cut it, I was so surprised to find that only the center was cooked this time, and all around it seemed undercooked, while it was nice and golden brown on the outside. I left it in a little longer than my first try, and tested with a toothpick that came out dry. I tried Googling what the heck went wrong here, but there’s only some information out there on undercooked centres. And this was kind of the other way around.

          Do you think this could have happened because of overmixing the batter? Or would it be better if I raise the temperature of my oven at some point?

          • Gretchen Price

            I am sorry this happened to you, I have not ever has this experience so it is very difficult for me to say what is happening. I will have to only point to the ovens, because honestly what else could it be?
            I will do a little research myself, since you are not the only one this has happened to…….

          • Brenda

            hi. did u put the cake straight Into the oven after u finished mixing? if I leave it out even for 1 minute it doesnt bake properly. try again and bake it straight away!!

          • Gretchen Price

            yes right away

  • Titi

    Hi Gretchin…if I wanted to use this recipe to make a vanilla, chocolate marble cake. how much cocoa powder should I add to have this mixture and still keep it moist. Also, can you recommend a good brand cocoa powder to use in the Caribbean?

    • Gretchen Price

      **for those wanting to make a marble cake divide the batter in half and add 1/4 cup of cocoa powder to one half, then swirl the batters together in each pan before baking.
      Im not too familiar with Brands in carribean though, Im sorry. Any would do here.

  • Mitali

    And one more thing …………. Do you also have any vegan recipes? I couldn’t find any on your blog
    :-(

    • Gretchen Price

      Im working on it, very slowly working on it from my house in the evenings when I get time, which isn’t often :(
      I tis something I want to learn so I have been testing my recipe against vegan (and gluten free) alternatives. But this is a process, and while working the bakery everyday from AM to PM, then trying to film videos and manage that whole videos business, the time in my day gets shorter and shorter! But stay tuned, Im trying! (Not sure when really it will launch, I haven’t gathered enouh info or recipes that WORK yet!)

  • Mitali

    Hi Gretchen,

    Am from India and hav to say I absolutely ‘LOVE’ ur recipes!

    I tried this particular cake and the chocolate one and everyone at home loved it….. it was just perfect for the fresh cream fruit cake that I made………… My husband had me make a full cake especially just for him!

    I am making this cake again today…. so just wanted to confirm one thing ………. in the recipe u have mentioned All Purpose Flour 260g (2 cups) …. that should be 1 cup right???

    • Gretchen Price

      HI Thanks!
      1 cup of AP flour WEIGHS 130g
      Check out MEASUREMENTS 101 or more clarity and also FLOUR for all the different weights of different types of flour

  • Angela

    Hi, thank you for making these great videos, please keep them coming! My oven is not big enough to hold two 8″ pans. Can I put all batter into one pan and cut it half after baked? If yes, approximately how much longer do I need to bake it? And should I use the same temperature? Thank you again!

    • Gretchen Price

      Not great to to leave the batter out to sit while the others bake….it definitely changes the integrity of the batter.
      Some have done it and of course if you have no choice, then you have no choice, you have to work quickly in between the one coming out of the oven, clean and regrease the pan and then bake the next…but it is not recommended, especially with a sponge cake where the volume of the eggs is the main leavener- which gives the light airy texture

      • Angela

        Hi Gretchen, understand but rather than baking two cakes, can I put all batter into one 8″ pan and make a higher cake? If yes, approximately how much longer do I need to bake it? And should I use the same temperature? Thank you again!

        • Gretchen Price

          Not unless your pan is 4 inches high or it will overflow, and if it IS 4″ high it will take forever to bake and you will probably burn the top

  • celeste

    what if I just want a vanilla cake, not sponge because I don’t want it to be dry

  • kara

    What would I put in it if I want it to be chocolate..

    • Gretchen Price

      take out 1/4 cup flour and replace with 1/4 cup cocoa

      • kara

        Thanks but since I split the ingredients in half would I split the coca in half too?!

        • Gretchen Price

          YES

          • kara

            Thanks:)

  • Miny

    Hi….I made this cake and all I have to say is- it’s AWESOME!!!!!! Thankyou sooo much for sharing! I reduced the sugar and it still came out perfect! It’s a keeper!!

  • Anahita

    Dear Gretchen,
    I made an sponge cake according your recipe.
    The texture and look is amazing.
    But it smells egg :( I don’t know why.
    I had used half of the amounts of ingredients.
    My egg mixture was pretty at ribbon stage and amount of salt and vanilla were according the recipe.

    Thank you for your help :)

    • Gretchen Price

      Hi there, well….the cake is made from EGGS, so that may happen.

      • Anahita

        Cake is made from vanilla, flour and butter too. Why just smell of egg has remained?
        And why the other cakes in stores does not smell egg? They don’t use egg?

        • Gretchen Price

          This is a Sponge style cake where the main part of the recipe is eggs, rather than just one or two eggs like most recipes. Please read What is Cake to get more familiar with the different styles of cake preparation. It is possible you are offended by the heavy amount of egg in the recipe (for example one of my staffers HATES when we make Chiffon Cake because the whole kitchen fills with the smell of eggs! LOL) Perhaps you may like another cake recipe better, such as the Golden Butter Cake.

          • Anahita

            Do you suggest any recipe for “sponge cake” with lower amount of egg?

  • Thanmolie

    Thank you, so much Gretchen!

  • Neema

    should the sugar be white or brown sugar

    • Gretchen Price

      White

  • kacey

    hi Gretchen, this may be stupid question but the butter should be unsalted right? thanks, love the videos

    • Gretchen Price

      yes always unsalted in baking

  • Mary williamson

    Best vanilla sponge cake ever!!! I have made lots and lots of times! If you have time could you tell me if i can swap the tablespoon of vanilla for Lemon as someone has asked me if i could make them a lemon sponge! Im reluctant to tamper with this perfect recipe though!!

    • Gretchen Price

      Yes you can,. and also add in the zest from 1 whole lemon

    • Gretchen Price

      Yes you can,. and also add in the zest from 1 whole lemon

  • Thanmolie

    Hi Gretchen!
    Read your entire blog for this recipe before I asked this question.
    So informative. Thank you.

    You mentioned that toasted chopped walnut can be added.
    Pls tell me how much to add.

    My good friend wants a walnut cake. Thank you for all your effort.

    • Gretchen Price

      Excellent Thank you for taking the time to do so !
      I would just eye it, so I don’t know about 1/2 cup of each?

  • Eina

    Hi Gretchen!
    If I substitute canola oil for butter will the cake be more moist? How much oil would I need?

  • trina

    I don’t have a question I was just wanting to say that I don’t have any problems with ur recipes coming out perfect one thing I do (I’m not saying that this y everyone is having problems) but read the entire post and ingredients first and everything must be at room temp and I personally find that that works best for me I love ur blog and videos keep them coming

  • Celeste

    Hi Gretchen

    I have baked your vanilla cake about 8 times now, always with success!!! I have even frozen 1 layer for 2wks to see how it would be and it was still moist! And to think, vanilla cak and cupcakes were things Inever baked cause my other recipes always flopped!! Anyway, my girls are turning 10 (on 4 July) and 17(on 5 July) and because we have moved to a new country 6mnths ago, and it would be the first time without any of our family I want to bake each their own special 6inch cake. Can I just use the ingredients as above,divide in 4 6′ pans and bake as normal? If yes, how long do you suggest I must bake them for?

    This is a surprise to them.

    Many thanks in advance and thanks for a great blog.

    ***I’m baking this(normal size) for my neighbour’s 40th on tuesday!! LOVE THIS CAKE!!!!

  • Flowergirl

    I just tried this recipe and it came out perfectly. The tips really helped. It was very sweet though, will it make a difference if I use less sugar?

  • Amy

    Hi Gretchen!!…

    Thanks for all your tips N tricks!.. But I was wondering.. Can I use this recipe for an almond cake and if so do I need to modifie anything like with almond meal/flour? And if so how much?.. Thanks Gretchen!..

    • Gretchen Price

      You can replace some of the flour with almond flour, almost half will be ok

  • Darla

    Hello Gretchen, I am new to your website and there are so many comments I apologize if this question has already been asked :) I want to make a 12×18 sheet cake of the sponge cake marbled but I ran out of eggs (poor judgment on my behalf) I made one serving and made it chocolate and will have to make the other tomorrow will this recipe be o to refrigerate overnight? Thank you, Darla

    • Gretchen Price

      Not great to refrigerate any cake batter overnight.
      The mix method in the recipe especially is intended to RAISE the cake, so if you wait until tomorrow those eggs you worked so hard to get such great volume with be flat!

  • http://Google Betty

    Thanks for all you wonderful recipes- can I make the vanilla sponge cake recipe into a lemon roll cake?

  • yasmeen

    hi
    i read in your( what is cake) about method of mixture. so could i mix this recipe of vanilla sponge cake with a butter fluffy mix method? will that effect the cake .
    many thanks in adv

    • Gretchen Price

      I don’t know what a Butter Fluffy mix is, but I do not recommend mixing this recipe any other way than how it is presented, otherwise you will not have the cake that was intended

  • Lauren

    Hi Gretchen. I was wondering if you could please help me. I am starting to make tiered fondant cakes. I would like to start making them from scratch. I would like to know which of your recipes would be best for these kind of cakes. I feel like they have to hold up to the weight of the other cakes but i don’t want them to be heavy and dry. I need a vanilla and chocolate. I also made your Swiss buttercream recipe and it was great. I would appreciate your help. Thank you

    • Gretchen Price

      You can use any cake recipe you like, as long as you build the cake properly youw ill be fine
      CLICK HERE

  • Priya

    Hi Gretchen,

    Many thanks for sharing your knowledge and rich experience. I am a newbie in the baking world and your videos have inspired me to bake. I have a few questions for you:
    1. Can you please share some egg-less cake recipes? Also do you have any idea about how to work with Ener -G egg replacer and its impact on the finished product?
    2. How do I convert this recipe for a 6″ pan?

    Keep up the good work…you are the best :)

    Thanks again!

  • Caroline

    Can I take a small percentage of the flour and replace it with finely ground hazelnuts? What ratio would you suggest? My favorite cake is made with a hazelnut sponge cake in layers with Italian buttercream and chocolate shavings, Yum!

    • Gretchen Price

      yes sure, take out about 1/2 cup

  • Lina

    Hi Gretchen, I love love love your videos and recipes!
    I have a question: can I cover this cake with fondant? also is it good for stacking?

    thanks

    • Gretchen Price

      Hi Thanks! Yes and YEs

  • mel celine

    hello gretchen :) please i need an answer to my question is 8 fl oz of Whole Milk = 250 ml ?
    because i tried this receipe the other day and it turned sooo heavy i was so dispointed

    • Gretchen Price

      8 fluid ounces of milk= 1 cups or 237 ml

      • mel celine

        thaaaaaaank u :)

  • Luzmarina Natalie

    Hey Gretchen! I absolutely LOVE watching your videos, you are so talented and awesome!!! I used this recipe over the weekend to make a Pina Colada Cake for Father’s Day [also used your stabilized whipped cream recipe). This recipe is just AMAZING. I did use my hand mixer with my whisk attachment and step by step followed your written directions along with watching your video at the same time. I think if someone has trouble with your recipe it most likely is user error because I did everything as directed, with a hand mixer, using my measuring cups/spoons and I got perfection in my baking pans! :) Lol. It was my first time making a sponge cake and it came out so great!!!

    PS: I used two 9 inch round cake pans for both cakes, baked both for 30 minutes and they were perfection as I said! :) I used my 1/2 cup measuring spoon to scoop the batter into the pans so they were evenly distributed.

  • Florence

    I’m in search of a white chocolate raspberry cake recipe (to be made into cupcakes). I watched your video on the strawberry puree, in which I gather I can use raspberries instead. The question is about the addition of the white chocolate. I’d rather melt it so the white chocolate flavor is throughout (as opposed to chips) but since it seems this sponge cake is quite delicate, I’m worried that adding a few ounces of melted white chocolate might change the structure too much. I did try a recipe from elsewhere that was the cream the butter and sugar and add egg type, but it seemed to come out more like a muffin than a cupcake. It was also too sweet so I wonder if I can cut back on the sugar some. I personally love the texture of the store bought mixes and am hoping to achieve that in a homemade cupcake. Is this even the right recipe to start with? And for the fruit puree, can I just drop a dollop into it so it’s like a filled cupcake? Thanks for any advice- my daughter and I are just starting out on a home made cake adventure!

    • Gretchen Price

      Good observation about the delicateness of this recipe already, I would not add more liquids to this, as your forecasted result is a sure thing.
      But you can of course sub in the raspberry puree.
      Many people have requested a white chocolate cake, and this is just something I don’t have a recipe. Perhaps its my aversion to white chocolate (to me its just sugar) and to add more sugar to a sugar based recipe to me is bleck! I suppose though, to make y’all happy, I should start looking for and testing a white chocolate cake recipe!

  • ana

    hi love love love love all your recepi. I want to ask if you can help me regarding on the measurements. how many cups is 200ml. milk, how many cups on the 60g butter. 140g sugar. 20g cornstarch and 60g cake flour. that will be awesome if you could tell me about them in cups. thanks

    • Gretchen Price

      It is all listed here in both weighs and cup measure

  • Barbara

    Hi! I already made your swiss buttercream, and I Loved it! I can use self rising flour instead of all purpose for this recipe? So I don’t need to add the baking powder and salt. Thanks!!

  • Anshu

    Hi Its a superb recipe…. Thanks for sharing with us.
    Wants to make vanilla-chocolate marble cake. Can we use this exact same recipe for chocolate cake too? If Yes, please mention where n how much cocoa should be added?
    Thanks

    • Gretchen Price

      Separate half of the batter and add 3 Tablespoons cocoa powder to it, then marble it together with the plain batter

      • Anshu

        Thanks :)

  • Cat

    What is a good type of icing to put on this sponge cake

    • Gretchen Price

      Something light is great, but honestly I have tried ALL the icings with this cake and LOVE them ALL!
      Please read What is Cake first

  • mystic

    can you show us how to make tres leche cake?

  • http://theshadyporch.wordpress.com Nancy

    Lavender cakes out of oven, beautiful, I only used 1-3/4 c sugar and 2 tb lavender buds chopped up. They had a slight sweet crust where the flowers touched the surface, cake was/is tender and moist, one is half gone and not even cool yet! Used plain vanilla buttercream and not much of that as the cake is sweet enough, this might get the ladies at work to like lavender as much as I do!
    I think I will make the next one a lemon sponge. Any suggestions? Thanks again!

  • http://theshadyporch.wordpress.com Nancy

    Good evening Gretchen,

    I have been watching you for a month or so, finally tried one of the recipes. I always change something, made mine Lavender Vanilla with white whole wheat flour. Smells divine so far, probably will do plain vanilla frosting because more lavender would be overwhelming. Thanks for all your hard work and inspiration!

  • Anna

    How do I alter the ingredients to make a 10inch round cake?

    • Gretchen Price

      make the recipe 1 1/2 X

  • celeste

    Hi

    I’ve only recently discovered your website/blog, baked the vanilla spnge 4 times(diff sizes) and LOVES it. I would just like to know, for the cupcakes( using the sponge recipe), can I substitute milk with buttermilk? I bought 2L of buttermilk as I was going to bake your vanilla cupcakes but read all the negatives and because I dont have time to practice( baking 120 cupcakes) I would like to atleast use the buttermilk? Thanks for a really great site/blog.
    Celeste

    • Gretchen Price

      Yes to buttermilk, but I would LOVE it if you would try my Vanilla Cupcake Recipe that actually uses buttermilk! I think you may LOVE it better!

      • celeste

        Hi Gretchen, I ended up using the vanilla sponge recipe for cupcakes and cake. Everybody LOVED it! I dont care who says what, I love this recipe! My family ‘s not big cake eaters but they had some and they loved it too! Now I’m going to use the buttermilk to test the vanilla cupcakes recipe.

        I wanted to know, if I wanted to convert the cake recipe to use for a 15cm, 23cm and especially 30 cm cake, how would I do this? Shame, I know you get LOTS of questions, if you could pls just maybe direct me as to where I can learn how to convert cake recipes ( or yours atleast) into diff size cakes? I’m also going to try your red velvet cake. You’ve put me on a roll here!! Thanks so much, I appreciate all your efforts.

  • April

    Does this recipe resemble at all the flavor of the sponge cake in a twinkie? I’d like to make homemade twinkies for my kids because I feel they will be much healthier.

    • Gretchen Price

      this will work fine

      • April

        Thank you

  • Brandi

    Thank YOU! I was about to make what my local cookbooks refer to as “Hot Milk Sponge Cake” when I realized that the ingredients were the same as this recipe BUT your recipe gives weights and MUCH better instructions…I had always suspected that the eggs needed to be whipped quite a bit in spite of the fact that my cookbook says “mix well and bake at 350″ :/ Cakes are cooling now and they look perfect! Can’t wait to dig in!

  • Angelica Kim

    Hi there ma’am Gretchen,
    Is it okay to replace whole milk with fresh milk?
    Many thanks & more great recipe!

    • Gretchen Price

      yes

  • Angelica Kim

    Hi there ma’am Gretchen,
    Is it okay to replace whole milk with fresh milk?
    Many thanks & more great recipe!

    • Gretchen Price

      yes

  • Rushda

    Hi there, i’ve been using this recipe for some time now and it comes out perfect every time.But lately the cupcakes have started coming out flaky from the top and not round and springy. I even bought new baking powder…why do you think this is? when previously they were perfect?

  • Eman

    I was wondering is this cake good for stacking cakes. I am in need of a good cake recipe the will hold. I am making a 3 leveled tiered cake for a party covered in fondant

    • Gretchen Price

      yes

  • Gaby

    Can I sub the whole milk with soy or almond milk?

    • Gretchen Price

      yes

  • Serene

    Hi your recipes is for 8″ round cake. May I know the exact ingredients for a 9″ round cake pan ? Thanks much.

    • Gretchen Price

      do not adjust anything, just bake it in a 9″ pan and you will have slightly thinner layers

  • shruthi

    hi… I have been trying sponge cake from so many days but i am not getting it properly…. I bake it in my microwave oven with convection mode. Some times the cake doesnot raise and some times it is undercooked. I do get brown crust but the middle portion will be uncooked and the crust will be hard… I use borosil for baking . I dont know where i am going wrong please help me…

    • Gretchen Price

      You cant bake cakes in a microwave oven

      • Shruthi

        my microwave oven has convection mode. i am baking in that… its maximum temperature is 200 deg Celsius and power rating is 900w

        • Gretchen Price

          Ok, well I cannot really comment on how to bake in a microwave, since I do not do it.

  • Lisa

    Ohh Gretchen where have you been all my life!! Ive been a hit or miss baker for many yrs always a better decorator than baker but since discovering your recipes I’m having great success everytime so far ive tried the swiss butter cream and the vanilla sponge I have 3 sons who Hoover every morsel!! Do you think the sponge would hold up well under fondant?

    • Gretchen Price

      HI Lisa Great! Yes to fondant

  • Toots

    How hot should be the butter and milk? Does reach boiling point?

    • Gretchen Price

      Not necessary to boil, just hot

  • Smita

    Hi there Gretchen!
    I have tried baking this recipe before and it turned out great, my question is how long do I bake cupcakes using the same batter?
    Await your reply
    Thank you!

    • Gretchen Price
    • Amel

      Hi Gretchen , Can I use Margarine ?

      • Gretchen Price

        yes

  • Yuka

    Dear Gretchen, How are you? Hope all is well with you. Would you please help me? Is this cake suitable for tiered cake? What I mean is not too soft, solid enough? Or the other golden vanilla cake (which is your choice, right?) is more solid? Do you ever make tiered cake with this?
    Thank you, Yuka

    • Gretchen Price

      In my opinion all cakes are suitable for tiered cakes as long as you build them properly.
      have you seen How to Build 3 Tier Cake?

      • Yuka

        Dear Gretchen,
        Thank you for getting back to me right away, as always! Yes! Many times! I was just wondering why you choose the other one over this. I was thinking maybe you have a good reason. I LOVE this sponge cake so I am happy to hear your answer!! Thank you so much!!!!
        Sincerely,
        Yuka

        • Gretchen Price

          I do not choose, my customers do, and its all preference

  • andrea

    when I do the foaming method first I put eggs and sugar in the bowl and make a double boiler. i stir the egg until the sugar melts. it takes less than two minutes. This helps my cakes to not get a sugar crust. :)

    Im going to make the Boston Cream pie using this cake. I have made Gretchen’s custard and its amazing!

  • Joyce

    Hi Gretchen, I made this cake a few times with success, but today all three cakes in the over fell in the middle really bad. Any thoughts as to what might have caused that so I can avoid it in the future. I know you weren’t here and don’t know what I did exactly, but in general what caused a cake to fall? Thanks so much, Joyce <3

    • Gretchen Price

      SOmetimes too much baking powder will cause them to rise nicely, but then fall, do you think you measured incorrectly?

  • Rahimah

    Hi Gretchen, i love all your tutorial video at youtube especially swiss butter cream. It was a success for the first try. Thank you so much and continue to make more wonderful recipe.

  • Melemoti

    Hey gretchen! (:
    So I’m goingbto make this cake for my husband! His birthday is on sunday. And I really want to impress the inlaws if you know what I mean. Lol I was just wondering if you would reccomend putting simple syrup on the sponge cake? And if so do I put it on right when the syrup is done or wait for it to cool? Thank you so much! I just love your recepies (:

    • Melemoti

      Omg nevermind. I just read the bottom of the paragraph. Lol thanks gretchen (:

  • Bree

    Hi Gretchen. this is going to be a strange request lol. But how can I make this cake pina colada flavoured? I have an order for it. I dont want to use any other Pina colada recipes from the internet. Love this recipe too much!

    • Gretchen Price

      Yes you can use coconut milk in place of the milk, add coconut extract or emulsion and you can even add about 1 cup of coconut to the batter

      • Bree

        yes Ive done it as coconut before. but im wodering about the pineapple flavour since pina colada is pineapple and coconut.

  • Vyoma

    It turned out awesome! I don’t have kitchen-aid, so i used an egg beater, however had to beat it for around 10-15 mins, I felt my machine would give up, but it didn’t have the consistency of an 8. I follwed all instructions, and it’s yummy fresh from the oven. Thank you!

  • Joyce

    Hi Gretchen
    Thanks for getting back to me real quick I am about to start sponge 2, I actually always use Caster Sugar when I make cakes, should I have used Granulated Sugar instead? I will try the tip of lowering my oven temperature by a few degrees and see if that works. Like I said before love the site and Thanks for all your helpful tips.

    • Gretchen Price

      Castor sugar is actually beneficial here in this recipe

  • Joyce

    Hi Gretchen
    I have only recently found you web site and have quickly become very addicted the very best out there. I made the most amazing moist chocolate Cake 3 times now with the most fantastic results. However, I have just made the Sponge Cake and I don’t know what I have done wrong, The cake seems very soft and spongy on the inside but has a crust on the edges and round the edge of the top, quite hard and sugary, help what Have I done wrong? I followed your instructions and Video to the letter, the only thing I can think of is that my Milk and butter mixture was to hot when I did the mixing bit, could this be it? Your comments would be most grateful. Thank you.

    Joyce

    • Gretchen Price

      HI there Im glad you like the site, and the recipes! Im sorry you had less than grand results with the sponge though, did you read this part at the bottom of the blog post?

      **Some people have commented that they get a bit of a “sugar crust” on top of their finished baked cake. It is possible that the sugar you are using is of a coarser grain, so it is not dissolving into the mixture as it should. You can try switching to Caster Sugar or SuperFine here in the USA (which is very fine grain) or even taking your regular grain sugar and grinding it down in a coffee grinder or food processor.
      Another cause of this slight crust may be a TOO HOT oven. Since so many home ovens are different, and I use a convection oven at the bakery (which tends to run about 25 degrees F above home ovens) you may want to set your oven temp on a lower setting if you think your oven may be the culprit, to see if that helps.

  • Juana

    I made this cake over the weekend for my daughter’s birthday and it came out perfect and it taste delicious everyone love it they thought I use the instant cake mix :). Thank you very much for sharing your recipes!

  • melissa

    I done it! taste amazing!!!! but it cames with like a crust on the bottom and when I serve it was on the top, so I end it with a weird top cake, do not taste bad but nothing alike the rest of the cake! what can I do??

    • Gretchen Price

      Sometimes I just don’t have an answer for these strange things that happen to you guys.

      My only answer is the same answer over and again:
      If you use exactly the same ingredients that I list here, and mix it exactly the way I show you on the video, you will have great results, just like me!

  • Carol

    Hi Gretchen.

    Made the vanilla sponge cake, which turned out to be delish with a tender crumb. I used two 9″ pans. Froze 1 layer for another day (cake layer is thick enough that I could split it to make a layer cake with some of your wonderful Swiss Butter-cream frosting), and I used the other for strawberry shortcake. Got kudos from my hubby. Definitely a thumbs up! Many thanks! :)

    Really enjoyed the process of making this sponge cake; think it would be great as a LEMON sponge cake. Would you please tell me how to do that? Obviously it would include lemon juice & lemon zest … but how much?

  • Lizyeng

    Hi Gretchen: thanks a lot for this recipe. This cake was so delicious. I follow the recipe and it came out very good. I have a question, What if a what to make a 10″ cake what would I need to do ? I was thinking on double the recipe a pour 1 1/2 of batter on each pan would that work? Pls. I really need your help on this one. I will appreciate it.

    • Gretchen Price

      You are correct!

  • Sue

    Hi Gretchen,

    Many thanks for answering my question in the other post.
    Another one for you:
    If I want it to be Orange flavour, can I sub some of the milk with orange juice and by how much?
    Thanks

    • Gretchen Price

      Yes it has been done, you can do half of the amount, add the zest from the orange too

  • Tammi T

    Just wanted to thank you for such clear directions. I was nervous about the change in technique from the typical creaming (years of making pound cakes) but this cake turned out to be my dream texture & flavor. We sampled the top layer of a cake since I used three layers and loved just eating the plain cake.

  • Katie

    Love love love this cake!!! And the Swiss buttercream! Gretchen could you add chocolate to this cake recipe and make it chocolate sponge?

    • Gretchen Price

      Yes you can take out 1/4 cup flour and replace with 1/4 cup cocoa

  • Lee

    Hi there Gretchen. I’m Lee from Malaysia. Great blog! Just wondering if you have tutorial videos on using ovens. I’m still confuse what rack position (bottom, middle) to bake cakes, cookies etc. Or when to use the fan. Appreciate your help…Thanks

  • Norah

    Thank you! A student is only as good as the teacher :-)

  • Norah

    Hi Gretchen, I haven’t baked in years and had a notion to start again. I looked online for recipes and that’s when I came across your videos. I was hooked. You are so natural and straight to the point, and its pleasure to watch you doing your stuff. Anyway, I bought some new baking tins as I wanted to try your “best vanilla sponge” recipe. I’m pleased to say it turned out perfectly!! Yes I was surprised, happily so. I did follow your instructions precisely. So thank you for your great videos. I hope to try more of your recipes soon. Greetings from Scotland.

    • Gretchen Price

      HI There! Welcome and Thanks! Congrats on your success! You are a great student!

  • Maggie J

    I just baked this recipe and I love it!!! the taste is fantastic and the consistency is just perfect. Thank you for sharing your recipes, now on my way to try your recipe for lady fingers and tiramisu :)

  • RobJ

    After looking at it for a while I bit the bullet and made the sponge. Similar to making a Genoise sponge from scratch so that helped me get it into perspective. An excellent recipe and worked a treat. Made 4 of them yesterday so I have some stock to work with. It looks daunting but worth taking your time and getting it right. Thank you once again Gretchen.

  • Ingrid

    I’m new to baking, how do i measure 8 tablespoons of butter?

    • Gretchen Price

      it is 1 stick or 1/2 cup

  • Leeah

    i’m new to baking, how do i measure 8 tablespoons of butter?

    • Gretchen Price

      it is 1 stick or 1/2 cup

  • K.lalitha

    I made this cake ,it tasted fabulous ,my first try.thanks to ur clear instructions,now I am hooked in making cakes.my fear has gone. Thanks.

    • Gretchen Price

      awesome!

  • RIJVANA

    Hello,

    I want to make a 10″ white sponge cake, my pan is 10″ and 3″ deep. Could you please inbox me a recipe and do I need to use one pan or two.

    Thank you

    Rijvana

    • Gretchen Price

      I recipe for the 10 X 3 is good for 1 layer

  • Jeanne

    Hi Gretchen! I baked your vanilla sponge yesterday and they turned out exactly as described! Flaky, light and fluffy! I don’t have a kitchen aid but I used my Bosch mixer to to the eggs and sugar and was still able to incorporate air although not quite ribbon until the flour was mixed in. The eggs did turn pale and there were lots of air bubbles.

    I would like to ask: if I want chocolate flavour can I just reduce flour by 30g and substitute with cocoa and also halve milk and replace with melted chocolate? Thanks!

    • Gretchen Price

      Excellent!
      You may take out 1/2 cup (65g) flour and replace with 1/2 cup (48g) cocoa powder, do not add melted chocolate or take out the milk

  • Doris

    Dear Gretchen,

    Thank you for sharing this secret cake recipe :P. I made it just now, it comes out perfect and smell amazing in my house while the cake was in the oven. I don’t have vanilla extract as its still in the process (self make) so I sub. with vanilla beans, looks different from the one you make (a lot of vanilla seed swimming around) ! But I am sure that taste is fabulous as yours. I am so happy that I found your blog and youtube channel. Since that I am non stop watching all of your videos that you post. I am sure that I am going to baking more recipe that you post. I’m so excited for this!

    • Gretchen Price

      Vanilla bean will make it wonderful!

      • Doris

        Yes, it was wonderful and tasty. I used it to made your Boston Crème Pie. Unfortunately, I cut my finger very badly :-( … it was the first building on recipe and I never make it before. Please remind your fans (specially beginner) don’t cut the cake if it is not defrost enough. I don’t want another people make the same mistake as I did…… ouch! Anyway, at least it was super tasty and everyone love it, the cake disappear within 1 hour. I am so happy about it! :D Thank you very much.

        • Gretchen Price

          Great! Im sorry to here you cut yourself!

  • Melissa Garza

    In trying out this recipe hope it turns out good.

  • huda

    Thank you so much it is easy and delisious thanks alot for shareing this videos

  • Kristle

    I baked this cake today. I had zero trouble!! Thank you for this recipe and video! Now onto Swiss butter cream frosting!!

  • Eleanor

    Hello Gretchen! Thanks for the wonderful video! I have a question about the ribbon stage. In your video, your egg mixture had a very pale creamy consistency but when I tried it, mine was frothy, thick and bubbly no matter how long I beat it. I use a Kitchen Aid stand mixer and gradually increase to 8-10. Do I have to beat my egg more to get your consistency or did I overbeat the mixture? I have tried 6 times and failed on all attempts!

    • Gretchen Price

      Be sure you are using FRESH EGGS, check the date on the carton.
      ROOM TEMPERTURE eggs whip best too

  • Bree

    hi again. This is my go to recipe for any vanilla cake. I have an order for a coconut cake with coconut flavoring as well as coconut flakes. I was wondering how I could get it done with this recipe since any tweaks makes the cake suffer tremendously! Could I substitute half of the milk for coconut milk? and then add about half cup of flaked coconut to the batter? Not sure how to get it done to get the strongest coconut flavor possible.
    or should I simply add 2 tbsp of coconut essence instead of vanilla but I don’t think that’s going to give it a strong coconut taste? Ahhh help me!

    • Gretchen Price

      I would do a bit of everything you mentioned.
      Use ALL coconut milk instead of milk, add coconut flavor (or essence) with the vanilla and then add in about 1/2 – 3/4 cup of coconut to the batter

  • Sally Wallace

    Hi Gretchen, you suggested in this recipe Vanilla Sponge Cake to brush with simple syrup bc it is a bit on the dry side, my question is should I use this syrup too in chiffon cake? Thanks

    • Gretchen Price

      It is your option, it will not hurt it, if that is your question

  • Pauline

    What would be the best suited frosting for this cake? I am going to bake this for a wedding. Thanks in advance..

  • lauren

    My cakes ALWAYS fall apart when I try and stack them before decorating them. Do you have any tips on how to make them moist but not fall apart

  • Wendy

    Hey :)

    I was wondering if I could make the whole recipe and then bake one cake and then the other as I only have one pan. Is that fine? Or should I make half the recipe and then make half the recipe again so that batter doesn’t deflate?

    • Gretchen Price

      It is not ideal to do the former, but it has been done and most report no ill effects.

      • Wendy

        Thanks Gretchen :)

  • Bree

    hi. this cake is awesome. the only problem I have is that when its done baking it doesn’t have a nice brown top. it always comes out sticky. not sure whats going wrong.

    • Gretchen Price

      **Some people have commented that they get a bit of a “sugar crust” on top of their finished baked cake, or they are getting a “sticky” top. It is possible that the sugar you are using is of a coarser grain, so it is not dissolving into the mixture as it should, causing it to float up tot he top of the batter during baking. Upon cooling, this sugary top will then get sticky. You can try switching to Caster Sugar or SuperFine here in the USA (which is very fine grain) or even taking your regular grain sugar and grinding it down in a coffee grinder or food processor.

      • Bree

        I ground the sugar before I used it yesterday. The cake came out rubbery and im wondering why why why. Then this morning I woke up and realised I DID NOT put enough baking powder OMGGGGG!!!!!! I doubled the recipe and forgot to add double baking powder. Sigh. Have to bake another one today for an order.

        • Bree

          hi again. I made the cake over today. I did a double batch. I used it for the rainbow cake. what I found was the first 4 colors baked lovely. two were left outside while the others were baking (oven cant fit all!). those two came out rubbery! im not sure why. this has never happened to me before and i’ve made this cake loads of times! not sure if its the change of weather since its getting hotter.

          • Gretchen Price

            Not great to to leave the batter out to sit while the others bake….it definitely changes the integrity of the batter. Which is why this happened.

            Some have done it, and you have to work quickly…but it is not recommended, especially with a sponge cake where the volume of the eggs is the main leavener- which gives the light airy texture

  • Roger

    Hey Gretchen, I may have missed it along the way. But do you have a marbled cake recipe?

    • Gretchen Price

      I have not re-filmed this one yet. But, you can add about 1/4 cup cocoa powder to HALF of this batter, and then marble the 2 batters togetehr

  • Fajr

    Hi Gretchen, can I add melted chocolate to this recipe to turn it into a chocolate cake? Xx

    • Gretchen Price

      NO

  • jetta

    Can I just use half portion of the sugar? Will it affect the result?

    • Gretchen Price

      Yes you can, and yes it will affect the result.

  • Stephanie

    I’ve made this and the chocolate recipe, both have gotten compliments! Random question though, I’ve noticed OTHER cake recipes (regardless of type) say to cream the sugar and butter first, then add the rest of the ingredients. Yours is eggs and sugar. What’s the difference?

    • Gretchen Price

      Creaming method cakes vs Genoise style cakes

  • Melissa

    I’ve tried making this cake in a large Wilton 11″ x 15″ x 2″ sheet pan I made three separate batches and combined them in the pan I lowered the temp so that it wouldn’t overcook the outside of the cake but the cake came out VERY dense it was difficult to even get a fork thru it but I came out fine doing it in the two 8″ round pans so I’m not sure what went wrong???

    • Gretchen Price

      sounds like a measuring error to me
      Did you double check to be absolutely sure you measured everything correctly? (with a Scale preferrably?)
      If you are typically heavy handed with flour measuring with the inferior volume measures, you will be WAAAAAAAAY off once the recipe has been multiplied.
      Please read MEASUREMENTS 101 for clarity

  • Tee

    I made this cake recipe even with the old video and it always came out perfect. It’s also soooo versatile! (My ultimate fav is the strawberry!!!! OMG!) your videos and recipes are sooo easy and come out perfect every time! Swiss buttercream???!!! Holy cow amazing! I’ve baked so much since I’ve found you on YouTube! Thank you again! Can’t wait for more

  • Mark

    Hi Gretchen,

    I have just made this recipe and have a sinking cake. All ingredients were measured out exactly and doubled checked as seen a few comments on here regarding it.

    All went well. Baked it for 25 mins 180 (350) and turned it down to 160 (325) until a skewer came out clean and bounced back on me.

    They looked great when they came out, but 10 minutes later sunk.

    So cut the cake straight in half and the ends were fluffy and crumb like, the middle was slightly underbaked and not the same colour as the ends were. So obviously under baked. But if both tests came out clean what went wrong?

    Many thanks

    • Gretchen Price

      This seems to be happening to more than one person (so don’t feel bad) HOWEVER I cannot for the life of me explain what is happening. It just doesn’t make sense, and since It has never happened to me, or to anyone I know in all of my experience, I cannot for the life of me imagine what the heck is happening.
      I will LOVE to recreate this disaster so I can see for myself…but it just doesn’t happen for me. I really am stumped here.

      • Mark

        Thank you for getting back to me. I am going to try another today as i think the issue is with the baking of it and not the mixture.

        I do have a fan oven so will try it on a much lower temp and see how that turns out.

  • Jillene

    Gretchen – I have made this recipe several times and it always turns out amazing. I love to give out your recipes and to direct people to your site and videos – because it never fails – I’m always asked. I made cupcakes with this recipe and used your swiss buttercream for the first time. OMG – amazing! You are my go to girl for baking recipes – thank you so much for sharing them ;-)

  • Neha

    Hi Gretchen,

    I have been searching for a good recipe of a basic cake since quite some time now..for some reason I ended up baking disastrous cakes every time till I found this blog of yours. I am so so thankful to you for explaining every single step with such simplicity. I realized that its not the recipe that I was choosing wrongly but the way each step should be done was what I needed to learn. I baked two cakes using this recipe – a basic vanilla cake and basic chocolate cake. I replaced a part of flour with equal amount of cocoa powder and it turned out nice.

    Thank you once again Gretchen. Now for any baking questions I know which videos to watch :)
    God bless you!!

  • [email protected]

    OMG!!! thank you sooo much! First time I make this cake and it is delicious! perfect sweet,moist,everything! (at first I thought it was a lot of sugar) I love it! thanks,again may god bless you.
    ssuuussyyy!

  • Clarence

    Previously i stored the cake in the fridge in the open and the cake dried out and became hard and stiff.If i stored it in an airtight container will the moisture be retained and will the cake be back to its former soft glory?

    • Gretchen Price

      Anything that is open to the air will dry out, so yes to airtight

  • Brittney

    I’m sorry, I meant a 10″ pan. I’m making a three tierd cake with 10″ on bottom, 8″ in middle and 6″ on top and I’m not sure how many times I will have to make this recipe. The cakes will be marble as well

    • Gretchen Price

      3 times recipe

  • Dead Star

    Hi Gretchen.

    I want to make caramel cupcake using this recipe. How much caramel should I add?

    • Gretchen Price

      I do not recommend adding anything to this batter

  • Dead Star

    Hi Gretchen,

    I would like to ask what would be the difference between creaming the butter first and beating the eggs until it reached ribbon stage. I understand that the both method is to incorporate air in the batter. But what’s the difference between the two? does the latter make the cake more fluffy and moist?

  • Kevin

    I made this wonderful recipie and made cupcakes. The sponge itself turned out great, but right around the top circumference of the cupcake was hard. Today (day after) its softemed a little but just breaks away. Any idea what I have done wrong ?

    • Gretchen Price

      SOunds like the sugar did not get dissolved in to the eggs, (alot of lower grade sugars have inconsistent grains) try a superfine sugar next time, this will help

  • Rana

    Thank you very much can i use Oil instead of butter ?

  • Guest

    I tried this recipe and it was amazing but this is the 2nd time I tried it and when I mixed in my flour mixture if looked like cookie dough instead of cake batter. Also the cake did not rise that much, is this because I didn’t I over whipped my egg whites or something else. I’m not saying your recipe is wrong (the first time I made it it was perfect ) I just want to know what I did wrong. Please respond ASAP thank you .

    • Gretchen Price

      Sounds like a measuring error

  • Kathy

    Do I sift the flour before I measure or after I measure or do I sift it at all?

    • Gretchen Price

      Yes to sifting, but when to do it, ah that is the question.

      If you use the SUPERIOR method of measuring with a SCALE, you will never have to worry when to sift because AIR does not weight anything, therefore your measure will never be off. However when you use the INFERIOR cups measure, well….you will wonder “How did the recipe author measure? Sifted flour? Or sift AFTER measure??”
      This is where negative results occur in recipes that are using volume measure (cups).

      I use weights measure so I sift after, but when I convert these recipes for the majority of people who use cups, I am a “fluffer and scooper, then sift”

      Meaning I fluff up the bag of flour, scoop my cups, level off the excess and then sift all the dry ingredients together (or as recipe advises)

  • ana

    hi can I used lemon extract instead of vanilla?

    • Gretchen Price

      yes of course

  • Beth F

    Hi Gretchen,

    I came across your webside the other day while looking for a sponge cake recipe. Your recipe will now be my go to recipe for sponge cake!

    I grind my wheat at home, so I made this recipe with soft wheat and use sucanat in place of sugar, and the recipe turned out great, something that doesn’t always happen when I make those substitutes.

  • Bree

    hi. could I turn this cake into a flavored cake such as a coffee cake? surprisingly you don’t have a mocha cake recipe :(

    • Gretchen Price

      Yes you can
      Add instant coffee granules (2 tablespoons) to the hot milk and replace 1/4 cup of the flour with 1/4 cup of coco powder

  • sweetkarly

    Hi Gretchen! Can this be made into a white chocolate sponge cake? I love this recipe by the way!

    • Gretchen Price

      Perhaps you should try the Best Moist Chocolate Cake for that, and of course OMIT the cocoa powder (and replace with more flour) but you can sub the white chocolate for the semi sweet

  • laura

    Hi Gretchen – this is the best sponge ever! Can I sub in gluten free flour (like i.e., King Arthur’s gluten free) which uses a combo of rice flour potato flour and xanthan gum? Or, is the bean flour better?

    • Gretchen Price

      Great! I have not tried using a gluten free flour, here so you will have to do some experimenting

  • Clarence

    Hi Gretchen!My vanilla cake domed,but fell flat after it was cooled.The cake passed the skewer test and i did remember to turn down the oven’s temperature to 325 F after 25 minutes.Is the problem with my baking powder?I bought my baking powder a few months ago.

    • Gretchen Price

      sounds like a measuring error? are you sure you used the right quantity?

      • Clarence

        I tried to bake the cake again today.Finally,I’ve succeeded :D.The mistake i made was that i only used the skewer test previously and not the “jump” test.Previously, i took the cake out of the oven immediately after testing for doneness and now i let it sit in the oven for 10minutes after testing.Thanks Gretchen!!:)

        • Mark

          Hi,

          My cake has just done the same thing. What is the ‘jump’ test please?

          • Gretchen Price

            I do not know what the jump test is

  • lc

    Thanks for sharing I would love to try this out, I cake self rising cake flour whats your take on using self rising cake flour for this recipie or any in general, do I need to reduce the amount of baking powder/soda when using self rising cake flour? Also I want to make a high stacked cake covered in fondant will this sponge hold?
    Thanks!

    • Gretchen Price

      I do not use self rising flour ( I have been surprised to find so many people on here commenting that they do) but self rise has baking powder and salt in it already.

      yes you can use this cake for fondant and stacking

  • Mia

    Hello Gretchen! I would like to make your sponge cake again, but this time is in different pan. I’m using 9″ baking pan is it the same amount or I need to double the recipe?

    Thank you!

    • Gretchen Price

      Not much difference (in my opinion) in the 1″
      Your cake will just be slightly thinner

  • Mia

    Hello Gretchen! I would like to ask if i will make this vanilla sponge cake what exact measurement because my Baking pan is 9″1/2
    Is is the same what is written in your description box?

    Thank you!

    • Gretchen Price

      9 1/2″ ?? Hmmm, that to me is almost 10″ in which cakes I would make the recipe 1 1/2 times

  • Yzel

    hi! thanks for the great recipe. i tried the sponge cake for the first time (cupcakes) & it turned out great! so happy! i also tried your swiss buttercream for the first time it was sooo delicious! i am a beginner in baking and your videos really help a lot.

    i am planning to make a taro cake or also called ube cake. it is an asian cake. i’m thinking of mixing the taro with the sponge cake batter but worried that it will weigh down the cake or the taro will settle to the bottom of the cake. please, please help…..

    • Gretchen Price

      Hi There I am happy you are liking the recipes! I am not too familiar with Taro so I could not tell you how this would react in the recipe, please share if you do decide to try it!

  • Colleen Serra

    Gretchen,

    Can you tell me if barometric pressure changes have any impact on your cake outcomes? I ask because I love this recipe and I’ve made it successfully many times! However, here in NC we are currently experiencing 70+ plus degrees and sunny weather, followed by two days of snow/ice and and temps in the teens-30s, followed up again by sunshine and 50-70 degree temps (and Friday they are calling for snow/ice again). It’s insane and I know the pressure changes are drastic because I can feel it in my head.

    Additionally, I’ve tried this exact recipe twice in two weeks with absolutely disastrous results. I also went out and replaced all of my ingredients with brand new fresh ones after Disaster No.2 just in case they were the culprit but I’ve just pulled Disaster No.3 from the oven and now I’m confuzzled! The cakes are shooting up and spilling over the cake pans, making a mess in the oven and then sinking drastically before they’re even 2/3 of the way cooked. Again, I love this recipe and have made it many times over with perfect results. I’ve checked and rechecked my amounts and still can’t understand why I’m not getting the beautiful results before. So I’m grasping at straws… Barometric pressure?

  • Apurva

    Hey, Gretchen!
    I tried this yesterday. While making the cake, I just thought, isn’t 400g too much of sugar?
    But, because I decided to follow your recipe STRICTLY, I added in that much sugar. The cake has turned out too sweet. It rose nicely, looks great, and yes it tastes great too. But I’m not used to making the cake so sweet. I have some batter remaining, can I add flour to it? WIll it work? And next time, can I add less sugar?
    Thanks for your time. You’re amazing. :)

    • Gretchen Price

      Yes to adding less sugar, I have heard this before, I suppose we Americans like our sugar :/

      • Apurva

        Haha :D You sure do. In India, we mostly use whipped cream frosting on our cakes, becaue it is less sweet.
        Thanks for answering, lovely lady. I hope you continue being awesome and making awesome videos. I’m gonna try SO MANY more recipes.

  • Ruki

    Can I also use this recipe to make cake donuts using the donut pan? If so, at what temperature and how long should I bake them? Thank you!

    • Gretchen Price

      You can use that pan sure.
      Same temperature and Baker them Until They Are Done

  • Christine

    Hi Gretchen,
    I’m making a cake for my Nephew’s Baptism this weekend and I’m making the vanilla sponge. I’ve made the cake before, but this time I’d like to fill it with fresh strawberries and a thin layer of SMB. My question is the Baptism is Sunday, but I need to assemble the cake Saturday. I’m worried the cake will be soggy if I fill it the day before – even if it’s in the refrigerator. Is this a problem, or am I worrying too much? The strawberries are pretty firm, but not dry, and certainly not juicy like summer strawberries. Thanks for your help.

    • Gretchen Price

      I alwayas make my cakes the day before, there will be no trouble

  • Heidi

    Hi Gretchen! Thanks for this recipe

  • heba

    can I half the recipe to get 12 cupcakes?

    • Gretchen Price

      yes

  • Tessie

    Hi Gretchen.
    I’ve done this recipe for cupcakes and it works perfectly! Everybody that tries them loves them. The problem I’m having is when I make a whole cake. I am using 2 6″ round pans (and have leftover for cupcakes). The sides are done but the middle is still gooey. Any help would be much appreciated.
    btw, I made your swiss meringue buttercream and everyone raved about it.

    • Gretchen Price

      Sounds as if your oven is too hot? Have you used a thermometer lately to check the accuracy of the temp?
      Otherwise I will say it could be the oven rack is too close to the top ?
      OR- you may be overfilling the pans?
      Usually we fill the pans just about half way

      • Tessie

        Thanks for the help Gretchen.
        Will get an oven thermometer to check the oven temp. I think that’s the problem because I’m baking them on the middle rack and filling the pans half full.
        Just wanted to add that I love your videos. When I see how things should be mixed and how the batters/icings are supposed to look at certain stages, I know that I’m on the right track. Thanks for putting so much time and effort into the blog and videos.

  • Jellyfish

    Hello ! Im happy to say that my cupcakes rose nicely ! Thankyou so much ! This wasnt the first try but it is really nice ^^ It smells nice and it’s spongy but not to the point where you cant chew anything LOL . Thanks for the recipe !

  • jean

    i have just tried this recipe sublime ,this will be the recipe i will use for the wedding cup cakes at the end of march ,many thanks

  • ty

    can i sub in oil for the butter in this recipe? if so what would i have to change?
    thank you

    • Gretchen Price

      yes you can, in the same amounts

  • Mia

    Hello gretchen! Thank you for your great recipe! I love your sponge cake very much is very fluffy and moist. I want to make a mocha cake flavor how can I do that? By using your sponge cake recipe. Because it so easy and its very moist. Can you please help me? And if I will make the cake ahead is that alright? Do you think is still moist and fluffy? Hope you can help me! Thank you and more power!!

    Mia

    • Gretchen Price

      You can add 2-3 Tablespoons INSTANT Coffee granules to the hot milk and if you want to make a TRUE mocha- (choclate & coffee) take out 1/4 cup flour and replace with 1/4 cup cocoa powder

      • Mia

        Thank you for the help!!! God bless!!

  • Jellyfish

    Hello ! I didnt succeed for this recipe ! :( Can you point out my mistakes so that i can make a perfect cake ? I used milk and oil that are at room temp, is that wrong ? My eggs and sugar batter was also slightly more spongy than the expected one . Are there any tips that can ensure me a successful results ? Thanks and i really hope i can succeed soon ! ^^

  • http://www.talentadongchef.wordpress.com Kendrick Tan

    Thank you for this recipe Ms. Gretchen! I’ve been trying out a couple of sponge cake recipes and this is definitely the best. Finally, my quest is done and will be definitely be my go-to sponge cake recipe. Once again, you’ve shown everyone who’s the real boss!!! Sending my love from the Philippines! -Ken

    • Gretchen Price

      Thanks Ken! I am always happy when folks find success in this recipe, as it is not the easiest one to follow and make correctly, so YAY to you!!

  • helen

    Hi miss Gretchen! somebody asked me to make a 2 tiered chocolate marble cake covered with fondant and a cupcake. maybe you can help me to find a good recipe that sturdy enough to hold the fondant. the cupcake will be covered with fondant b/c it is a Finn and Jake images and the cake too. thanks for your help.

    • Gretchen Price

      Hi Helen. all of the recipes are sturdy enough form building tiers and using fondant, provided you build it all correctly with proper supports

      • helen

        Thank you very much for the response. it is lovely to watch you doing the demo in every cake you make. it’s always put smile on my face and your funny too. thanks for sharing tips and good recipes.

  • Nida

    Hey Gretchen I’m vry upset my cake didn’t rise from da centre it just rose frm top n sides I halved da recipe coz I hav a convection oven n da last temperature dat it has is 220 degrees I kept fr 50 mins bt no improvement plz help

  • Rosie

    Lovely cake! Been making it for a while but I find that it goes bad quite fast. How can I preserve it to last longer? I live in nigeria.

  • Hira

    Hello! Is this considered a genoise cake? I love your site!!!!!!!!

    • Gretchen Price

      yes it is similar

      • Hira

        Thanks for taking the time to reply! You are an amazingly wonderful pastry chef!!! :)

  • Alice

    thank you very much for your lovely recipes,
    I loved making the vanilla sponge. it came out perfect and i will go for it again and vary my flavours. is it possible to reduce the amount of sugar. would ot affect the final outcome, felt it was on the very sweet side nut a good recipe. thanking you.

    • Gretchen Price

      You can take out about 1/2 cup with no ill affects

  • http://www.woodlandbakeryblog.com/chocolate-roulade-for-yule-log-or-jelly-roll-cake/#respond Nicolina

    hi gretchen i have a 28 x 23.2 x 5cm rectangle baking tin would i have to double this recipe or 1/12 x more ?

    please reply making a birthday cake for my father in law in a few days !!! :(

    • Gretchen Price

      1 1/2 X should be sufficient for 1 layer that size

      • http://www.woodlandbakeryblog.com/chocolate-roulade-for-yule-log-or-jelly-roll-cake/#respond Nicolina

        thank you so much you are the best

  • JT

    Can I make just one sponge cake using all the batter? or it has to be two, and if i make only one (using a springform pan), then how long does it take? and will it burn?
    Sorry for all the questions, i just want to make this perfect.

    • Gretchen Price

      that’s a lot of batter for 1 pan.
      It can be done, but you do run the risk of browning the top = dry and the middle will take a very long time.
      My recommendations for making it “perfect” is to follow the way I did it, exactly

  • Lianne

    Hi, this recipe sounds fab – can you tell me what quantities would be required for 9″ and 10 3/4″ round cake pans. I’m new to cake baking (from scratch!) and am going to attempt to make a castle cake for my niece’s 5th birthday but my head is hurting trying to figure out what to do with the quantities or the different sized tins. Many thanks

    • Gretchen Price

      the 9 ” and 8″ are not very different, so do not adjust, but for the 10-11″ pans you will need 1 1/2X recipe for 2layers

  • Don Leigh

    I was using a hand whisker and its hard to reach the ribbon stage, but woooooow the cake came out perfectly and am loving it.. thanx so much for the recipe and the video.

    • Gretchen Price

      wow! You are a trooper! What at task! Your arm muscles must be gigantic!

  • Kim

    Hey Gretchen, I tried to make this sponge cake but the outcome wasn’t good. I know it was something that I did, it had nothing to do with your recipe. I’m sure of that. I followed step by step, I was actually watching the video while making the cake. I did everything the way you said and my batter and mixture the entire time looked like yours. At the end the cake smelled like eggs and the texture wasn’t cake like. Do you have any advice for me, I really want to learn. Thank you. and Thanks for your videos I love watching them.

  • Mia

    Hi Gretchen! I havent found any good eggless cake recepies online (well, atleast not ones with great reviews). While I have tried your cakes and looooved them, I prefer to make vegan/eggless cakes for parties, given that you never know who may eat what. Can you post some videos of eggless/vegan cakes?
    Thank you!!

  • jennifer

    Hi gretchen,am new to ur blog,my cakes are usually dense and it worries me.I will try ur recipe and will surly get bac to u.I just hope it will help me.thanks.

  • Olivia A from TX

    Hello Miss Gretchen.
    I’m going to make this in a bundt pan.. I wanted to click on the Baking Pan sizes… But, it says that its not available… just fyi…

    • Gretchen Price

      Thank you for pointing that out, fixed

  • Sreeja

    I am usually a poor follower of recipes. For a novice baker that is not a good quality. Going through the pages on this blog helped me understand why we need to do things a certain way. I followed the method and recipe for the first time to the best of my abilities. The vanilla sponge cake came out awesome, spongy and soft.

    Thank you Gretchen for explaining the why’s. I also love the casual way in which you do the videos. Makes novices like me less scared to try out something new.

    • Gretchen Price

      Excellent! Then my goal has been reached!

  • Bouty

    Can we just moisten it with juice instead of simple syrup?
    Thank you

    • Bouty

      Got the answer from the simple syrup page! Thank you Gretchen!

  • Hadassa

    I love you Gretchen! You make the best pastries! This is my second recipe from you and, for both, I can throw out my previous recipe because yours are so good!

    • Gretchen Price

      YAY!

  • Bouty

    Hi Gretchen,
    I am so used to make sponge sheets but more similar to your chocolate roulade! Which is awsome by the way! Without butter or milk.
    I wanted to give this recipe a try hoping it would be more moist than a regular dry sponge, but the cake came out heavy and dense!
    I don’t know why! I followed your steps and got beautiful ribbon stage etc…..but I think when I add the liquids the way you say, even using liaison, it kind of deflates the whole thing…..
    :( What to do?

    • Gretchen Price

      Hmm, Im sorry this happened, maybe try again??
      Watch the video again and be sure to WEIGH your ingredients correctly 9 X out of 10 it is a measuring error

  • Chuck

    Hey Gretchen, love all your recipes and all the help you provide to us. was wondering if you had a chocolate sponge cake recipe. Thanks. Chuck

  • Zarina

    Hi Gretchen..
    I decided to try this cake recipe for my son’s birthday. He wanted a mango cake. This came out awesome! THANK you so much. I used 1.5cups of sugar and the sweetness was PURRFect with the mango cream and fresh sliced mango-strawberry topping. Am gonna try more of your recipes. This is a keeper!

    • Zarina

      OH…and I used plain soy milk because I ran out of fresh milk.

  • rosemarie ifill

    I am a novice ,but when I followed your recipe I actually did it.The cake cake out , so good that I am feeling really proud of myself.Thank you so much

  • Vilen Mclaine

    I made this Cake recipe few times now for birthday and wedding cake order and everyone who tasted this cake was over the moon, and actually just today I’d been ask for another 5 layer wedding cake and they ask for the same recipe.. How awesome is that..Thanks a lot Gretchen!! you are a big help to us God bless.

  • Mia

    Hello gretchen! I have a question I want to bake this vanilla sponge cake but the problem is my pan is to big the size is 12″ . Can you give me the exact measurement? Or i just need to double the ingredients?

    Thank you!

    • Gretchen Price

      double everything

      • Mia

        Thank you gretchen!!!

  • Megan

    Gretchen– thank you so much for all you share and the wonderful educator you are!! Just made the sponge cake and I have a question— if I made this cake on a Thursday and don’t need until Saturday night, should I wrap it and freeze it for just a day? Or what’s the best way to keep it fresh until icing it? Thank you so much!!!

    • Gretchen Price

      Yes do that

  • Angie

    Loved the texture. Best one i have found so far. The flavor….. Not so much. Maybe my ingredients are sub-par? (Whatever was on dale) Could I add more butter and less sugar? Would this change the texture?

    • Gretchen Price

      Changing anything within a specific recipe will always change the outcome. You are welcome to go ahead and experiment of course, make it your own

  • Erin

    Would it still turn out if I substitute half and half for milk?

    • Gretchen Price

      yes

  • Teo Zhe Rong

    Hi Gretchen, I’ve tried your golden vanilla cake and I must say it tastes FAB!! It wasn’t dense like you said it was, and I’m very happy with the result!! I really love your recipes, thank you! Therefore id like to try this one as well, but I have some questions: why do you beat the eggs together and fold in the flour instead of beating the eggs separately and mix the flour into the yolks, then fold in the whites? Would that deflate the egg whites? which method do you think has better results? Thanks and keep rocking our world, Gretchen!!

  • Bouty

    Hi,
    Do you weigh your eggs in the shell or after cracking?
    Thank u

    • Gretchen Price

      after cracking

  • Bouty

    Hi Gretchen! Thank you so much for your hard work to help us.
    My husband is gluten intolerant, so I always make the sponge cake with only corn starch and it is delicious., but of course it is a bit dry as my recipe has no butter or milk in it….so I always have to brush it wit syrup….
    but if I want tiered cake maybe it would be too wet to stand the stacking!
    Your cake sounds more moist, so can I use butter and milk in a corn starch based sponge recipe?
    If yes! What would be the ratio?
    Thank you so much

    • Gretchen Price

      Have you tried replacing the flour in the recipe with something like Garbanzo Bean flour? Or Brown Rice Flour?

  • Harriet Fernandes

    Hello Gretchen,
    I just made the vanilla cake . It’s unbelievably moist and such soft crumbs . It’s not at all dry. I can’t believe that after trying so many recipes I can finally stop at this one and archive it. Thanks for your help in posting this recipe. Kudos to all the good work your doing. Waiting God to try the rest of the recipies. God bless ..

    • Gretchen Price

      Thank you for the comment! I am so happy you found success!

  • Cathy Taylor

    Hi, firstly this is a fantastic recipe, I’ve really enjoyed making this sponge…had no problems with it and followed it exactly. The cake was rising to the size of a house but suddenly went flat….I think I’ve pin pointed what the problem is.

    a. I turned the oven down to soon from 350 to 325..or …and

    b. “All purpose flour ” in USA is plain flour….I used Self raising in UK….

    so that is two things that I will not do when I try again next week…

  • shirley

    just noticed you, stated you shouldn’t used self raising flour oh dear, im never sure what all purpose flour is? do you mean plain flour? In the uk we have plain flour, self raising, strong plain, 00 for pasta making, which is the best for you recipes?

    • Gretchen Price

      yes plain flour

  • shirley

    the vanilla cake tastes wonderful, the volume when whipping was amazing and went totally white added the flour used self raising as well as the baking powder, however when I combined the milk and butter mixture, boy did the volume go and it didn’t seem as thick so I put the mixer up to full speed again for about 3 mins, filled a 12inch cake tin and it took an hour to cook at 160 lowered it after 35 minutes as it was still liquid at that time but brown on the top, but it rose to a lovely dome in that extra 25 minutes.. is it supposed to be more liquid when you add the milk and butter I took two cups out and mixed it really well with the milk and butter, and kept the machine running whilst I added it, I also ground down my sugar as I used granulated, it was still crispy on the top which I didn’t mind, kind of a fatless sponge result, is that right? I am so used to the the creaming method or the all in one, this is the first time ive used warm milk and butter. But thank you for the recipe beautiful, but I think if you saw it you would say not quite right.

  • http://www.woodlandbakeryblog.com mona

    i also used brown sugar but it was a little less than a cup

  • http://www.woodlandbakeryblog.com mona

    by the way i sub margarine for butter and it still turned out perfect….. i eliminated the salt as the margarine is salty…

  • http://www.woodlandbakeryblog.com mona

    so i maid this cake and its perfect i love it!

  • brooklyn

    So glad I found this cake your videos are amazing they help my home business, but would it make a difference if I use self rise flour?

    • Gretchen Price

      Yes it will make a difference, you should never sub in self rise flour in recipes that call for regular flours.

  • Gobbler6000

    Wow this cake is the most simple yet delicious cake i’ve ever made too bad i just remembered that i forgot to place the vanilla in the mixture and its in the Oven T^T but i tried this recipe before and taste’s Very delicious :D Ps : Its Also Very Easy ^_^

  • Beth

    Hi Gretchen,

    I need to make a beer box size cake 24cm x36cm 7cm .. what adjustments do i make or make or should i just double the ingredients?

    Thanks for all the super recipes.

  • Elizabeth

    Hello, First thank u for the great site and ur time and effort. I need to do a double height cake, ganache and fondant, I will put a board in between but do u think it’s too delicate for that or it will it take it? Thx again
    E.

    • Gretchen Price

      as long as you build it properly it will be fine

  • Chimène

    Hello,
    I’m very sceptic when I come across recipes online… but after watching your video making this cake, something about you made me want to try it out. To keep this short, as I know you’re a very busy woman, this cake was very light and fluffy, moist, and very yummy! It worked well with whipped icing and fruit stuffing… Thank you for a great, detailed and simple recipe.

    -Chimène

    • Gretchen Price

      Excellent! WOW! This is no beginner recipe too! So BRAVO to YOU for paying attention and following the recipe and my instruction because many have NOT had success!!

  • Luila

    Thank you for the great recipe Gretchen, looks delicious!
    I would like to use a vanilla bean in this recipe since vanilla is the star ingredient. can you please tell me the conversion of 1 teaspoon of Vanilla extract to how many inches of a vanilla bean.
    Also, whee would I be able to best incorporate the however many inches of vanilla bean and its insides in the recipe.
    Thanks a lot Gretchen!

    • Gretchen Price

      I would use the entire bean here (or at least half) I like to rub the beans through the sugar- the coarse grains ensure you get every last precious bean

  • Dagmar

    Dear Gretchen,

    is it possible the recipe contains too much sugar? I tried it, the texture is very nice but the cake is too much sweet. I love sweet but it is really much. I have no idea what cream for so sweet cake. Dagmar

    • Gretchen Price

      Perhaps too much for your taste, but not too much as in error in the recipe

  • Anna

    Hi Gretchen! I have a few questions for you. 1) When you say that this makes thick layers about how many inches tall would that be? 2) When i put my cakes in the freezer and wrapped them when i took them out and unwrapped them they were all sticky on the outside, is that normal? 3) When you add the melted milk and butter mixture is it supposed to be room temperature or was it okay that it was still a little hot? THANK YOU SO MUCH, i love watching your videos!!

    • Gretchen Price

      Hi Anna,
      Some people have commented that they get a bit of a “sugar crust” on top of their finished baked cake. It is possible that the sugar you are using is of a coarser grain, so it is not dissolving into the mixture as it should. You can try switching to Caster Sugar or SuperFine here in the USA (which is very fine grain) or even taking your regular grain sugar and grinding it down in a coffee grinder or food processor.
      This sugar Crust will turn to sugar GOO once you have stored them in the freezer and then let them thaw. So, yes it is normal, not the most desirable outcome, but if you make some changes as I mentioned above, you will be able to overcome this problem.
      The milk mixture should remain HOT when adding to the batter

  • Faty

    Hi Gretchen !
    I Just Want To Tell You , Gretchen I LOVE YOU ! I’ve never cooked a vanilla sponge cake as good as your recipe. You’re my number one thank you so much gretchen.

    <3 faty england

    • Gretchen Price

      HI! Thank you! I am so happy!

  • Evelyn

    Gretchen,

    I don’t have a problem with the cake but I have an issue with the color! Mine comes out in a light vanilla color, but I don’t want to keep baking it. I see yours is golden brown. Do I need to keep baking my cake to achieve that color? I bake it for around 40 to 45 min.
    Thanks in advance!

    • Gretchen Price

      Do not overbake your cake, if you insist on the yellow color, add a drop of food color

  • Clarissa Weapenicappo

    Hey gretchen…Is it ok to freeze this sponge cake for couples of days?

  • Evelyn

    I tried this and it came out winderfull. My family loved it. Definitely making this recipe again!

  • Leah kaye

    hey Gretchen:) my name is Leah and I’m from New Zealand and you are my number 1 baker inspiration! I love every recipe and if I’m ever stuck for a recipe this is where I go! I just want to say thank you so much for your tips/videos and everything, it has made my baking skills gone from 0000000 to 110% perfect! still amateur and still need lots to learn but I will be visiting Woodlands Bakery when I travel to LA in 2016 :)

    • Gretchen Price

      excellent!

  • Jade

    wanting to make cupcakes from this recipe, anyone suggest a change in temp and time for baking this way? also is it caster sugar or everyday sugar?

    • Gretchen Price

      Caster sugar would be great in this recipe, it will dissolve better into your eggs.
      For cupcakes I like to start at a higher temp like 375 degrees F for just about 10 minutes until the JUMP then I lower temp to 325F and bake Until Its Done

  • Mhona

    I want a cake a little bit moist rather than dry is it to add more milk or egg

  • Allen m

    Hello my dear , thanks for the great recipe , i was wondering can i bake the cake in 3 9inch pans instead of 2 8 inch and what would be the baking time

    • Gretchen Price

      Yes you can change the pans sure, still bake UNTIL ITS DONE

      • Allen m

        Thanks my dear for the replay , i would like to use this recipe to make a strwberry short cake , with cream cheese frosting , so i will have to refrigerate the cake , do you recommand that is use this recipe or do you think i should go for the vanilla chiffon cake , and i always use baking straps to get my cake even does that affect the way the vanilla cake will bake

        • Gretchen Price

          I recommend chiffon here, very good listening!! It looks like you read What is Cake

  • erica

    I just made this cake and it was AWESOME. It was very easy and it is moist and yummy..
    Just can’t get enough.
    :-D Thanks!

  • http://woodlandbakeryblog.com/vanilla-spong-cake/ SANDRA

    hello
    i’m looking at this cake and i’m wondering can i use this cake for a pineapple coconut cake and i need three layers. help me how would i do that? I’m trying to make two of the pineapple coconut for christmas.

    thanking you in advance for your advice.

    • Gretchen Price

      Yes it would be fabulous.
      If you want 3 layers, simply cake in 3 pans

  • deepika

    I am so glad I found this blog, I am super excited to try your recipes.

    These sponge, moist cakes are fluffy and super soft ?
    Can I use self rising flour instead of all purpose flour in all your style of cake recipes ? if yes, should I avoid baking soda ?

    Please clear my doubt, I would be thankful.

    • Gretchen Price

      Please read WHAT IS CAKE before you begin, and I do not use self rise flour, so you must adjust the recipe if you do (which I DO NOT RECOMMEND) Also read Let’s Talk FLOUR and also FLOUR

  • Leia

    Hi,

    I was wondering if you can cover this cake in fondant? If not could you tell me a recipe that you can please I need to know. Thanks.

    • Gretchen Price

      Yes you CAN

  • farheen

    Hi Gretchen
    I tried this recipe today but as soon as i added all the.flour at once (as u mentiined) all the foamy texture when off n volume decreased to half neither the cake rised :(

    • Gretchen Price

      Did you sift your flour? So it was light and aerated and not a heavy dump onto the voluminous eggs?

  • Liz

    I just love everything from your Blog. Thank you from Austria!!!

  • Alizeh

    What recipe for vanilla cake is the most moist

  • Fernando

    I would love to have you as my friend on facebook,what name your facebook under?

  • Fernando

    GRETCHEN IS THE BEST BAKER IN THE WORLD

  • Fernando

    Best blog ever,you are great!cant stop watching you.
    Have to visit you and visit your bakery and say hello.
    Fernando.UK

    • Gretchen Price

      Thank you kindly Fernando! Are you on my facebook page yet?? Please join me there where we can chat everyday!

  • Fernando

    Hi if i add chocolate can i make a chocolate version of this cake?

    • Gretchen Price

      No it is best to follow the recipe for Chocolate Cake

  • http://woodlandbakery Executive Chef Eric

    Gretchen your the best. I love your website and baking tips.
    I am a Executive Chef for a Adolescent Rehab Center and your recipes and tips make me look great.

    I was lucky to find you on You Tube and find myself watching your videos just for the fun of it.

    Thank you so very much for sharing your talents.

    Eric

    • Gretchen Price

      Thanks for the message Eric! Im glad to help and entertain!!

  • Sharon

    In the comments it has been mentioned:
    Use the whisk attachment and beat eggs on high for 4-5 minutes, THEN add sugar slowly. Beat on high for another 5 minutes to ribbon stage.

    I just purchased my very first KA mixer, and I am unsure what speed setting I should use to beat the eggs on high. Can you please clarify if that speed setting would be the same after adding the sugar. I have used the speed setting 8 but the eggs get lighter in color and closer to the ribbon stage only after 3-4 minutes. Which brings up more questions on if I am truly achieving the ribbon stage…

    I have made this cake a handful of times and when it all goes as plans this is one of the best cakes I’ve ever ate!

    • Gretchen Price

      high speed for me is MAX speed 10

  • http://www.thewoodshop.20m.com JackL

    Perfect! Absolutely Perfect! The aroma of this cake baking is unbelievable. I am a sponge cake junkie, have collected and tried dozens of recipes over the years. This recipe IS THE BEST!

    Super easy, simple ingredients, great taste, absolutely, a no brainer.

    I followed the instructions and recipes to the “T” (with one exception, I substituted canned evaporated milk for the milk). Baking time was 40 minutes in two 8″ pans, baking at 350F for the first 25 minutes, and 325F for the remaining time.

    Thanks a million for sharing the recipe and how-to video.

    JackL

  • Gail

    I meant this particular recipe, not this particular cake! How much batter would a 7″ cake pan take? I do not see it in your pan conversion chart. I will just make some cupcakes with the extra batter!

    • Gretchen Price

      I do not rally use the pan conversion chart, at the bakery we make so much batter that it all just gets baked!! But this chart was created for people who do not have my luxury.
      So….if you can imagine that the 7″ pan is slightly smaller than the 8″ pan the recipe calls for then, yes you are exactly right to just bake a few cupcakes with the extra!

  • Gail

    Aha! I will make a note of that. I know on your other videos, you have indicated that baking times will obviously be affected by the pan size but I did not realize that this particular cake had to be made in an 8″. Will try it again in an 8″ pan and see what happens. Thanks for the quick reply!

  • Gail

    I have read this question before but now cannot find it to read the answer! I made this cake this morning, weighed my ingredients, had the video running alongside my printed recipe and followed everything what I thought was exactly. Everything looked as yours did in the video and it came out of the oven perfectly and then as it cooled, the center sank quite a bit probably a good inch. What would have caused this? I am sure it tastes great but I am going to cut a chunk off to level it. Thank goodness I cooked in in a 7″ cake pan so it was a little thicker to begin with. Any ideas why this happened? Thanks so much!

    • Gretchen Price

      perhaps the reason was BECAUSE you baked in a 7″ pan, too much batter will cause this to happen. This recipe is meant for 2- 8″ pans

  • Marta

    Hi Gretchen,
    I wanted to know what is the difference between your Best Vanilla Sponge Cake, the pound cake, and the Golden Butter Cake. I am new at baking and have no idea what’s the differences are between each cake. Is it the flavor, the texture, or what the cake is being used for? Thank you for you response.

    Marta

    • Gretchen Price

      Please read the post called WHAT IS CAKE for the answer

  • Ruki

    Hello Gretchen~
    I was just wondering if I can use this recipe to make a jelly roll cake with a 10×15 jelly roll pan. If so, then should I bake it at the same temperature 350F? And will this cake come out too thick or too thin to roll? I don’t want the cake to start cracking on me when I start rolling it :( Thanks in advance!

    • Gretchen Price

      You can use about 3/4 of this recipe, but not hte whole thing or yes it will crack, same temp yes
      Stay tuned tommorrow though (Monday Nov 18) and I will show you a TRUE Roulade recipe

      • Ruki

        Thanks Gretchen! And I’ve decided that I’m just going to use your roulade recipe instead. :D Now I’m also tempted to make your yule log cake! I hope I can get the chance to make it on Christmas :) Thanks again for everything Gretchen!

  • Elaine

    Hi Gretchen what a lovely site,one problem with my moist sponge cake it always gets high and then collapses with a sugary crust,although still delicious, is this because I use self raising flour and still put in the baking powder?

    • Gretchen Price

      Yes that is the problem, also you could be using a poor quality sugar and it is not dissolving into the eggs in the beginning stage causing the sugar to float to the top

  • bini

    hi thanks for the recipe but could i add some toasted chopped walnuts to the batter ?

    • Gretchen Price

      yes sure

  • Rosa

    Hi Gretchen,
    Love your site. I was wondering, would adding color to the batter to make a tie dye cake make the cake rise less? I just baked the recipe, everything went really well. I used 8″ pans. I just expected the cakes to be a little higher. They didn’t reach the top of the pan. I know for sure that I didn’t over stir while making the cake and I definitely reached the ribbon stage. Maybe too much stirring when adding the coloring? Any input?
    By the way, love watching your videos. You have such a great energy. Not pretentious and not afraid to admit errors. You are the real deal. Take care.

    • Gretchen Price

      Yes It is possible that while stirring in the colors you could have deflated the eggs which is the main leavener in this recipe.
      Thanks for the comment! I appreciate it!

  • Daniela

    OMIGOSH THIS RECIPE IS AWESOME. :) made it just now to turn into cakepops. super successful. thanks so much Gretchen. :)

  • Jake smith

    Hi, I know you can double this recipe I was wondering if you could double your other cake recipes too?

    • Gretchen Price

      Yes just be sure your mixer bowl can accommodate the bulk of the ingredients

  • izumi

    Hi Gretchen, should I wait for the liquid mixture (butter and milk) cool before mixing it into the flour and eggs mixture? thank you

    • Gretchen Price

      It can go in hot

  • izumi

    Hi Gretchen, will this cake hold up to being covered with fondant?

    • Gretchen Price

      Yes

  • keesha

    Made this cake for my birthday… and am making it today for my sister’s birthday.Its so easy and comes out perfect. Not too sweet, just right. This my go to recipe now. I love it. you guys are great.

  • Zoe

    Hey, do we bake the cupcakes for 25mins as well?

    • Gretchen Price

      You will bake them UNTIL THEY ARE DONE please check out that link- I wrote about times and temperatures and different pan sizes

  • E

    I had a question..
    Why is the sugar quantity larger than the flour quantity in this cake?

    • Gretchen Price

      I guess here in the USA we love our sugar??

      • AmericanGirl

        That literally made me LOL. Love you Gretchen. And since I love sugar, I must be a true American. ;)

  • Mubina

    Hi Gretchen
    I’ve got the sponge cake in the oven and so far they’re looking good, but I was wondering if you have the recipe for the sponge but for a 6 inch round tin please.
    I really need it ASAP
    Thank you
    Mubina

  • Philis

    I’m sorry, but is it possible to substitute the flour and baking powder with self rising flour?

    • Gretchen Price

      Yes it has been done here, and I have not heard any negative results, please share your experience if you do try this! Thanks!

  • Lawrita

    Hi Gretchen,

    Tried your recipe and it was very good thank you so much.I’m thinking of making cake as a proffession and this is my first time of making a cake.Can you please advice me on what steps to follow and things learn if I want to be in the business. Thanks

    • Gretchen Price

      Hello! Thanks! I would recommend this quick FUN read that I wrote for everyone to answer many of those questions!
      Guide to Owning A Bakery

  • Ravi

    I made this cake, filled it with honey butter cream and iced it with your Swiss buttercream. It was a winner. A friend said it brought back memories of his childhood experiences of eating cake from a cupcake vendor. Thank you for the recipes. These are keepers for sure.

  • Tracy

    I have just made this sponge cake, and made one 9 x 13 cake! Perfect!!

    I used the measurements in brackets i.e. 2 cups, 8 tablespoons etc rather than weight etc. I used my Kitchen Aid mixer … this doesn’t look like a cake to make by hand, especially with the beating of the eggs at the start … too much like hard work manually for me :-).

    I will definitely make this again! Thanks for a great recipe!!

  • Esra

    I also had another question which I forgot to ask you in my previous comment.

    How do you manage to get the top of the cake flat and prevent it being like a dome/round top (because it rises quicker in the center of the cake)? Hope I explained it well.. :)

    Love from the Netherlands

    • Gretchen Price

      I trim most of my cakes before building, I save the scraps for cake pops!

  • Esra

    Hi Gretchen,

    Do you use whole eggs or (sorry typing mistake) just the yolks?

    Love from The Netherlands <3

    • Gretchen Price

      Whole eggs, when you see I write EGGS, it means Whole Eggs. I if was to use just the yolks, you will see the recipe written like this: Egg Yolks.

      • Mia

        Thank you!

  • Mia

    Hello gretchen!

    It’s me again! Can I ask you if it possible if i can put a food coloring in this cake? Because i want to make a purple color? And when is the time to put the food color?

    Thank you!

    • Gretchen Price

      Yes you can, I will do it at the very end, the last thing

  • Oana Ciucureanu

    I have tried your recipe. Waste of ingredients. Your recipe sucks….sorry

    • Gretchen Price

      I am sorry too.

  • Keonne

    Will this cake hold up to fondant as well as carving…thanks Gretchen

  • Yafit

    Hi Gretchen
    I’m new to your sight but i saw your video online and was very encouraged!

    I recently made a sponge cake that completely dropped. I wasn’t sure what i did wrong. Hopefully I will follow this recipe and hope for the best. I just have a question about ingredient substitution.
    I wanted to know if i can use orange juice instead of milk and oil instead of butter for this recipe and if I do, are there differences n amounts?

    Thank you
    Yafit

    • Gretchen Price

      Youc an use Oil yes, the OJ will change the consistency of this recipe drastically, it will make it very dry as the fats in the milk will provide moisture

  • Oana Ciucureanu

    You mentioned AP flour 260g ( 2c)….if “c” is from cups then there are not 2 cups since 260 doesn’t equal 2 cups but one cup.

    • Gretchen Price

      Cup=”c” yes correct
      1 cup of AP flour weighs 130grams

  • sara

    This is the best Cake recipe, thank you very much, it became my a favorite cake and my kids
    I recommand with lemon zest
    Thanks again

  • Dead Star

    What is the depth of your 8″ baking pan?

    • Gretchen Price

      I use 2″ deep pans

  • Pria

    Hi Gretchen,
    Quick question. Can I use the vanilla sponge to make a victoria sandwich cake?

    • Gretchen Price

      I believe so yes

  • teresa

    Hi Gretchen
    I just discovered your blog when i was looking for a recipe for cinnamon rolls and I fell in love. I just love how you explain everything so well. You make it look so easy. And you’re funny too!
    I want to make a funfetti cake for my daughter’s birthday in a few weeks, and i would like to know if this cake would be apropriate for that purpose. I already tried a recipe and I really didn’t like it, it turned out very greasy instead of moist and although I didn’t overmix, the colors from the sprinkles all melted into one another, giving the cake a weird color.
    Thank you
    Teresa

    • Gretchen Price

      Hi Teresa! Thanks!
      Im glad you are here! I will recommend my White Cake recipe for funfetti, what are you using for the actual FUNFETTI part??
      I like to use THESE CLICK HERE the colors don’t run in the batter

      • teresa

        Thank you so much!
        I used the little granules, the long ones, not the round. But I already bought a jar of the confetti (here in Spain I bought the brand Vahiné) and I am going to try your white cake. It’s for my daughter’s third birthday at her preschool, and I woul really love to make a colorful cake for the kids.
        I’m sorry, I talk too much lol
        Again, thank you
        Teresa

  • Kat

    Hi there, so I have just attempted to make this cake and I followed the recipe to a T, just checked it 35mins later and the middle has sunk? If anyone has an idea of what may have caused this could you let me know. It still smells delish, but I am very sad about this. Hopefully someone can help me out so I can make it again. Thank :)

    • Gretchen Price

      some possible scenarios:

      Oven was not hot enough

      Did not bake the cake long enough (Undercooked)

      Too Much Baking Powder, Baking Soda, Liquid or Sugar was used (how did you measure?? SCALE??)

      Cake Bumped during baking in oven prior to setting

      High Altitude ? (Above 3,000 ft.)

      Side/Top will tend to cave in – not noticeable till cake removed from oven.- Too much liquid?? AGAIN a measuring error

  • Galya

    Hi Gretchen, I made this cake today for my birthday and it’s great, so delicious! I’m so happy I discovered your blog. Thank you so much!

  • Mia

    Hello gretchen!
    Can I put food color for this cake?

    Thank you and Best regards!

    • Gretchen Price

      yes

      • Mia

        Thank you for your reply!

  • Karly G

    Hi Gretchen, I absolutely love this recipe. I need a sugar free vanilla sponge cake and was wondering if you have any suggestions for sugar substitutes that will keep the flavor and texture of this cake? Thank you so much!

    • Gretchen Price

      I believe Splenda Baking mix will work just fine here

  • Samantha Elsworth

    Hi I live in the UK and would like to no in stead of using all purpose flour could I use self raising instead and just not add the baking powder… If you could answer me that would be great thank you

    • Gretchen Price

      Yes and leave out the salt too

  • Carol

    Hi gretchen ,I always have. Great success with recipe I was wondering can I add coconut to this recipe and how would I do it .thanks from carol in the uk .

    • Gretchen Price

      you may add coconut to this , I would say about 1 – 1.5 cups should do (toast first)

  • http://Cakerecipefora10inchcake Erika

    hi my name is Erika and i wanted to new how many times do i need to make this recipe to bake 2 of the 10 and 12 inches cakes.

    • Gretchen Price

      HI Erika, if you do the recipe 1 1/2 X for the 2 layers of 10″ and another 2X for the 2 layers of 12″ cakes, you will have enough.

      • Erika

        Thanks for all your help

  • Liliana

    I am having trouble with the recepie. My cake when is in the oven does not Get any volume. What I’m I doing wrong? Some help ladies.

    • Gretchen Price

      did you use the baking powder and make sure your eggs were whipped enough? oven temp correct?

  • Madyson

    Great video! but can you substitute the baking powder with anything, or is there anyway you can take it out altogether?

    • Gretchen Price

      for what reason?

  • Kirsty

    how can i get the cake to go more white so i can make an angle cake were its white, pink and yellow Layers ???

  • krystle

    hello gretchen, thanks again for teaching us your recipes.. im planning to open a small home business because i now have a baby and no job. my hubby is working hard but the expenses here in italy are way too much.. i hope you dont mind if i use your recipes. baking was just my hobby before.. but when i saw your blog and videos i decided to try and open a small home business.. i was inspired by you. thank you so much. now i really know what i want for my life. someone said ”choose a job you love and you’ll never work a day i your life” and i guess i found mine. thank you sooo much!!!

    ps. after you take the cake from the freezer do you immediately put icing on it or do you wait til its at room temperature?

    • krystle

      ”Choose a job you love and you’ll never work a day in your life”

    • Gretchen Price

      Thank you for this lovely message Krystle!! Good luck to you! As for the cake from the freezer, I do start to build my cakes straight out of the freeze. by the time you get the crumb coat on it will be room temperature and perfect for handling

  • Carola

    Hi Gretchen! I’m new to baking and I love your site. I made this cake once before and it came out really nice. I’ve been asked to make a vanilla cake for 40 people, so I thought I could make a 10 inch and 8 inch stacked together. How would I go about the recipe for the 10 inch cake? Thanks you so much in advance!

  • Xenia Howard

    Hi, I’m new to your blog as I must say I love it already!! Your videos and recipes are very tasty and simple to make. Had a question for you, I’m going to be making my daughters 3rd birthday cake at the end of the month, and was wondering what cake recipe you recommend for a 2 tier cake. She wants vanilla and chocolate layers. I’ve always had a problem with crumbs and the heaviness of layers. Plus am going to fill it with whipped cream and banana.

  • Kirsty

    Like the angle cake you can buy were it is white, pink and yellow layers??

  • Sarah

    THANK YOU! I have found my scratch vanilla cake! I shall try it once more with oil, as I really do prefer a more moist cake, and when I poke holes in my cupcakes and brush with simple syrup, it never penetrates much further than the top, making it soggy on top and dry on the bottom ;-( So, I shall try it with oil, but the results as the recipe is written is good and I am so happy for this recipe and the knowledge you are bestowing on me about baking and the science of it all! THANK YOU GRETCHEN FROM THE BOTTOM OF MY HEART :-)

  • Maria

    the only change i made was use cake flour this time.

  • Maria

    I love your recipe and i have been using it all the time. Yesterday i made use of the same recipe and for some reason the bottom of the cake came out hard but the 3/4 of it was soft. I ended up slicing the cake up to where it is soft and left he hard bottom part. what happened ? what went wrong? SOS!!

    • Gretchen Price

      Im really not sure what happened here. I have had similar comments as this. Can you tell ME what you did differently this time? It’s difficult to troubleshoot without being there to see it exactly

  • khairin

    My 1st try, it turns out great! with the help of a hand held mixer

  • Brianna

    My cakes are coming out flat and not fully cooked

  • Tabassum

    Thanks so much.

  • Luz

    I made this cake last week and I’m about to make it again today and it’s so delicious that I didn’t even bother to let it cool or put frosting on it, love to see your videos, thank you for sharing your recipes, techniques and expertise, God bless your talent, business and family

  • Adelyn

    Hi Gretchen,

    Can i make a double batch and bake in separate batches due to limited oven space? Am wondering if the batter would deflate after sitting out for so long before it gets baked. Or should I make and bake batch by batch?

    Tks,
    Adelyn

    • Gretchen Price

      Wait for the cake to be done baking and then make the next batch

  • Tabassum

    Hi Gretchen,
    I have one question, can I bake the two baking pans (8″ pans) at the same time in a regular oven that every house has? or I should bake one cake at a time?

    • Gretchen Price

      same time

  • M Ali

    Hi,
    Thank you for the recipes.I was wondering If I can use this cake under fondant .Will it hold or the rolled fondant will be heavy for it and if not any recommendations for a cake recipe that will hold good under the weight of fondant ?
    Thanks

    • Gretchen Price

      yes fine

  • Annie

    Thank you for your recipe, i like sponge cake i will make it tomorrow, I just wondered Can I use whipping cream?

    • Gretchen Price

      you can use anything you like, and your welcome!

  • Ellen

    Ok, I tried it twice and it is now my favorite vanilla cake of all time. The 2nd time, I added a 1/8th cup of canola oil on top of the butter and milk just to add just a touch more misture. It still levened beautifully, and was still buttery and delicious. This is my wedding cake recipe! Thank you millions!!

  • Adelyn

    Hi Gretchen,

    It’s really the best vanilla sponge cake, ever! I have tried many recipes and vanilla sponge is usually the last flavour I would choose. After trying this, I have now, a new favourite. It’s really fragrant n tasty. What I especially love is that even after being in the fridge for 2 days, the testure is relatively soft when cut into in immediately from the fridge! That really sold me. I have been on the search for vanilla cakes (with butter and not oil) that is not dry when cut immediately. This is it! Everyone must try! It’s easy to make too. Thanks for sharing this gem of a recipe!

    • Gretchen Price

      Thank you for this reply! I have gotten so many mixed reviews on this recipe

  • Rebecca

    I made this cake the other day and omg I love it…I added the milk and butter to the egg before the dry ingredients :/ lol but it still turned out amazing… Don’t think I’ll ever want a box cake again…thank you so much for continuing to show us the best recipes…:)

  • Ellen

    Enjoyed the video and I’m looking forward to trying this. My biggest problem with scratch vanilla cakes is that they either turn out too dry or too dense if they are moist. I’m hoping this works for wedding cakes because I really need a scratch cake tha!t is fluffy and moist like a doctored cake mix, but without all the nasty preservatives. I’m looking forward to baking it later after my eggs sit out!!

    • Gretchen Price

      many have had trouble with this recipe, so beware, please read the comments section to see if you can trouble shoot BEFORE you have trouble. also try the >Golden Vanilla Cake

  • Ash

    Hi gretchen my oven has 200 last maximum temprature so how much temprature u want me to bake at

    • hannah

      180

  • Lydine

    Hi Gretchen! May I sub out the butter with Canola Oil or Olive Oil???

    • Gretchen Price

      Please read WHAT IS CAKE before you do

      • Lydine

        Thanks! Made more sense to What is the difference between the types of cakes and mix method!

  • Maria

    approximately what is the total time to achieve the ribbon stage.

    • Gretchen Price

      depends on alot of conditions, your eggs freshness, the temperature in your kitchen, the temperature of your eggs….but I will say approximately 5-7 minutes

  • Maria

    when you say flour that has been sifted does it mean measure,sift then measure again?

    • Gretchen Price

      I weigh all my ingredients, so it wouldn’t matter when I sift it.
      This is why volume measure is not a great way to bake. Check out this video to give you a better idea what I mean measuring 101

  • Kirsty

    witch one is best plain white flower, or plain white self rising flower. because i don’t have cake flower i dont think. and what temp is it in degr C xx

    • Gretchen Price

      I do not use self rising flour, you will use Plain Flour

      • Kirsty

        what temperature should i put my oven on, because mine is in Celsius xx

        • hannah

          180C is the same as 356F

  • Cindy

    Could this recipe be made into a chocolate by adding some cocoa into it ? Because im planning to make a marble cake and im hoping i wouldnt have to make 2 separate cake recipes

    • Gretchen Price

      Yes correct! excellent! Just take out some batter and add some cocoa powder! very good Cindy!

      • Kirsty

        how much coco powder would you add to the mixture xx

        • Gretchen Price

          take out 1/2 cup of flour and add in 1/2 cup cocoa

  • lisa

    Hi gretchen, just wondering if i use cake flour in this recipe is it the same amount as the AP flour (260g) or is cake flour lighter in weight so i need to use less of it? I mean the same volume but different weight? Not sure if im making clear what i mean?
    Lisa

    • Gretchen Price

      same weight in cake flour would be fine (and YES it is lighter) but since you are now changing the recipe, I wouldn’t want you to change it too much

      • lisa

        Thanks, i dont normally mess around with recipes but i seen that you had put that you could do this recipe with cake flour instead of AP so i wanted to try it just for my own couriosity and research to see the difference in the two cakes as i have never used cake flour b4. The best way to find out is to try i suppose
        Thanks again

        • Gretchen Price

          yes many do use the cake flour, give it a try see what you like better or if you even see a difference!

  • Nina

    Can I put this sponge cake in a water bath while baking?

    • Gretchen Price

      You can but it is not necessary

  • zarah

    hi gretchen!
    i’ve tried the vanilla sponge cake recipe – it’s AMAZING.
    i’ve also seen your video on how to freeze cakes. it was really helpful.
    if i prepare the vanilla sponge cake 3 days in advance and freeze it, then after cutting it into layers ( in frozen state) , should i crumb-coat it immediately or wait for it to thaw?
    another doubt – if i’m supposed to thaw the cake layers before crumb-coating, how should i proceed – leave the cake outside or thaw it in the refrigerator?

    • Gretchen Price

      By the time you take out the layers and proceed to crumb ice, they will already be thawing out, use them while they are still cold, by the time you build your cake and then crumb coat it will be perfect!

  • michelle

    Hi Gretch…i try this sponge cake and it is soooo amazing…i loved it…i make this a hamburger cupcake and its so soft and taste good…thanks for this recipe…. i use to hate sponge cake because i made 1 with a different recipe and its a disaster…but now i met you hehehe thank you soooo much…GODBless you!

    • Gretchen Price

      YAY! Thank you for this message! many have had trouble with it! Im glad you has success!

  • Jezeera

    I tried this recipe once it turned out great Hun :) I just wanted to know I got to make a 12″ square cake so can I just use same quantity of this for one 12″ inch square pan?

    Reply ASAP it will be a great help!

    • Gretchen Price

      You are correct!

  • Ruth

    I need the best non-dairy sponge cake :)
    Did you ever make one? How shld I substitute the milk and butter?

    Thanks, Ruth

    • Gretchen Price

      you can use a vegan margarine and use almond milk for the milk part

  • Lanell

    How many eggs are you using? It doesnt say in the recipe.

    • Gretchen Price

      sure it does, right here:
      Lg Eggs at room temperature 200g (4)

  • Yuka

    Hi there Gretchen! Thank you for great tutorials, as always.
    A quick question. After your cake has risen, how thik are they? 1 1/2 inch? Just wanted to have a bench mark.
    Thank you for taking your time!
    Best, Yuka

    • Gretchen Price

      That is about correct, maybe a pinch higher (almost to the top of the 2″ pan)

      • Yuka

        Thank you, as always!

  • jackie

    wat filling can I use with a vanilla cake

  • Diane

    How hot does the milk have to be? Is it just enough to melt the butter? Some recipes say to bring it to a boil. Is it possible to have the milk too hot when the other ingredients are added? Why does the milk need to be warmed anyway? If oil is substituted for butter, would the milk have to be heated at all? Warm milk does sound like a good thing to have in the batter, but what would happen if we used room temp milk?
    Just wondering. Thanks.

    • Gretchen Price

      I melt the butter in the milk, so yes once it is melted, the milk is hot enough.
      If oil is substituted for butter, yes you will still want to heat the milk.

      Bravo for being so curious about baking and the effects that all the different variables play in a recipe. There was a class I took at the CIA called Experimental Kitchen, where we did things exactly as you are asking here. We then got to record the different results and see first hand What was different and deduce WHY.
      I think you should do a little experimental kitchen of your own here with this recipe, your questions are good ones, and no better way than learning first hand! You will then be able to make your own decisions regarding changing recipes and you will learn so much.

  • Sap

    P.S.: Ok, I’ve just re-read the recipe and noticed that I did not lower the oven temperature after approx. 25 min. Instead, I baked the cakes at constant 350°F. I guess that could be an issue – how foolish of me!

  • Maria El Maria

    I really love your recipes and techniques. I bake cakes as a hobby. I love
    your Choco Moist Cake and tried also the Best Vanilla Sponge Cake. Since my oven was a microwave and small, i baked the cake to three parts. the first one was perfect although baked in a pyrex. but the 2nd and 3rd didn’t rise at all! What do you think was wrong? Should i refrigerate the batter on wait while baking the first tray? Please help! I give gifts to friends and their children and i would want the best recipes for these. God bless you more!

    • Gretchen Price

      these recipes are not meant to be baked in a microwave oven

  • Gayle

    Hello Gretchen!
    Wow – I found this recipe via Pinterest and was quite impressed. This is basically a recipe I grew up with ( I’m 53 yo) and I know my grandmother had been making it for years and years – passed down from her mother/grandmother. She was born in 1898. The name of the cake – as I know it – is a “Feather Cake”. I do not know the origin, just that it is the cake we got for every birthday, every holiday and a true family favorite.
    I wanted to share one difference – her recipe called for 5 large eggs and only 4 oz. of butter. I suppose in terms of fat, that balances out. All other ingredients and the exact technique are the same. I have often Googled “feather cake” and have not come up with a recipe close to it. I grew up with this being the usual 2 layer cake – with vanilla, chocolate or coconut icing. As I like to bake, and try many things, I have found this cake to be a perfect flavor (not overly sweet) and texture for many desserts. It holds up well to decorating kid type cakes and I also use it to make a Strawberry Shortcake – as it does not become “soggy” with the fruit juices. I look forward to trying your recipe!

    • Gretchen Price

      Wow, Hi Gayle! Thanks for this little history of your family recipe that you shared with me!
      You are exactly right with this type of cake being perfect for the strawberry shortcake which is what I often use this for!
      Many have not had great success with this recipe, so you may want to check out some of the comments before you proceed, also look at my blog post called What is Cake ? and you can see the differences I point out.
      Thanks for joining me here and have you checked out my facebook? My Woodland Bakery page is a sort of “pinterest” in its own right with many people sharing stories and creations as you sis just here!
      ~g

  • Deb McLiechey

    I have also had complaints that my sides and bottoms are hard crusted. I have even had a hard time getting my Wiltons cake slicer to even go through the sides. I thought maybe it was the Wiltons cake release I was using. I am glad that I came back to the blog and saw the tip on the sugar and lowering the oven temperature. I baked 2 today and since they are harder I will use those for the bottoms and bake 2 more for tops and see if these tips help. Hoping my boston cream pies are a big hit at my sons 21st birthday.

  • Kera Pederson

    Thank you for making videos, I am a visual learner so this is great for me!! Thank you SO MUCH!!!

  • Sandy

    Hi Gretchen!

    I tried this recipe but my cupcakes turned out dry after multiple attempts. what is the cause of dry cupcakes?
    How can i incorporate more fat into the cakes to make it more moist?

  • Betsy

    Gretchen: just a quick question All your cake recipes call for 8″ pan why not a 9″ I’m assuming I would have to change the cooking time.

  • Zain

    The recipe turned out excellent super light and fluffy thanks
    the only problem I had was after it cooled it smelt strongly of egg even tho I did use vanilla and fresh eggs anyone else with the same problem?

  • Riza

    Hi Gretchen!

    Can this be a good recipe for a 3D cake pan? I am planning to make my daughter a doll cake for her birthday and is looking for a cake recipe (from scratch) than using a boxed cake recipe. Thank you very much!

    • Gretchen Price

      yes it is fine for any pan

  • Zain

    Sorry meant to say 4 medium eggs are 200g is that right? If I did by weight? in the uk by the way

  • Zain

    Hi it’s awesome to have you back took me awhile to find you x
    Regarding the eggs I have medium on hand I’ve weighed mine to 200g and only 2 medium eggs is making 200g is that right or have I read it wrong? Lol
    Thanks x

  • Krystal

    Of your vanilla or yellow cake recipes, which one is light, fluffy, and moist? I don’t want a dense cake but I don’t want one that’s light, airy but dry, I want a good recipe for vanilla or yellow cupackes. Please help me! Thank you !!!!

  • Yaz

    This recipe is amazing, at first when I put it all together it was really runny but then when I cooked it, it was Perfect defenitley using it again P.S your youtube channel is amazing love your work.

  • Haseeb

    Hey! This is the BEST cake i have ever made! But everytime i make cake i get the same problem which is the sides getting burnt and they go hard do you know how i can stop that fr happening?

  • Mary

    Can I use self rising flour?

    • Gretchen Price

      Self rising is White flour that has baking powder and sometimes salt added.
      Downside to this is over time baking powder loses its aerating or leavening power with time, so the quality of the baked goods is unpredictable.
      You must adjust the recipe to compensate for this added ingredients

      • Mary

        Thank you so much Gretchen!! I’m going to bake now :)

  • Robbin Swain

    This is the best cake, and has come out perfectly every time I’ve made it. The one thing I’ve managed to do more than once is forget to add the vanilla so I’ve been adding it to the milk and butter mixture and it seems to be okay. Anyway, wonderful cake for every occasion. Thanks!

  • Keira

    Thanks for the recipe & video. I followed this recipe and the cake turned out great. Only next time, I might lower the sugar amount to 200g (I did 300g this time). Also, how long does it actually take for a cake to bake until it’s cooked? I baked it for 40 minutes at 180 Celcius, but had to prolong it since it wasn’t well-baked.

    • Gretchen Price

      You will get 1 thick 12X18 layer with this whole recipe

  • Carol

    Hi gretchen ,Swiss buttercream turned out ok this time thanks ,can I put the best vanilla sponge cake mix into giant cupcake tin thanks .carol uk

    • Gretchen Price

      Great, and YES

  • Aditi

    Thank you so much for the recipe. i tried it and it cake out so good :) What kind of filling will be good with this cake?

  • ponnu

    hi Gretchen,thankyou so much for uploading all the recipes and videos….i accidently saw one of ur videos in youtube and i ve been sticking with u since then. i ve tried so many of ur recipes and all came out really well except the cupcakes.they taste so good but its a bit hard on the top.is it because i am over cooking or because of the temprature?

    • Gretchen Price

      Thank you! some people find that they get a bit of a hard crust on top of the cake & cupcakes, I am going to blame this on the sugar, perhaps switch to a superfine sugar and see if that helps. it will incorporate in to the eggs better, rather than a courser grain that will float to the top if it doesn’t have time to incorporate in

      • ponnu

        Thankyou very much gretchen for the reply.i will try using caster sugar, i usually powder the sugar for all the cake recipes.can u do a video on lemon drizzle cake please!

  • Aniko

    Hi Gretchen,

    This is a perfect recipe. I have just tried it and I add a little bit more for the cake. First, I did your instruction word by word and I put some fresh, halved apricot on the top of the batter. Finally, I sprinkled with cinnamon and brown sugar and baked it. My family loved it. I recommend it for everybody. Thanks for the easy recipe!

  • http://cravingthis.wordpress.com cravingthis

    Hi Gretchen, you were totally right, 200 grams = 1 cup of sugar (I was thinking milligrams) :(

    Your Vanilla Sponge Cake recipe was a hit, so soft and fluffy. Thank you for the detailed video which I followed to a t.

    After I let the cake cool considerably, the top part was sticky. I used the toothpick test to ensure the cake was done. Could this be because of too much sugar? I used superfine sugar.

    Thanks!

  • muhsina

    hi, i tried the cake once and mine was lil grainy.. maybe due to the sugar, i also find it to sweet.. can i reduce the sugar to two cups?? please advise..!!

    • Gretchen Price

      Use superfine sugar then, and yes you can reduce by that much

  • Tara

    Heeeeeelp! Please can any lovely person help me?? I need to make this cake into a 13″ by 9″ rectangular pan about 3″ deep. How on earth can I work out how much cake batter ill need to fill it??

    • Gretchen Price

      put all the batter in that sized pan

  • Ann Marie

    Hi Gretchen….which of your vanilla cake recipes would you recommend for cupcakes? Which would dome higher? Thanks!

    • Gretchen Price

      the Golden Cake seems to dome better for everyone (and it is my fav recipe)

  • Jocelyn

    I was wondering if it was possible to make the milk into a chocolate milk to make this a chocolate sponge cake …..or is there another way it could be done?

    • Gretchen Price

      Take out 1/2 cup of flour and replace it with cocoa powder

  • http://cravingthis.wordpress.com cravingthis

    Hi Gretchen ~ your recipe calls for 2 cups of sugar or 400 grams. I did a conversion and 1 cup of sugar equals 250 grams. Does your recipe call for 400 grams only (or 500 grams)?

    • Gretchen Price

      When I weigh a cup of sugar, I get 200g

  • Curdent

    Hi I am new to your site. I have just one question. Is it possible to print these recipes without having to copy and paste. Usually there is a tab to print it. Please help me out here. Thank you in advance.

    • Gretchen Price

      Hi! Welcome, currently we do not have the print option, I am sorry

  • Charlene

    Hi Gretchen,

    I followed your recipe to every detail and it came out a treat so thank you – the only thing I hadn’t got was an electric mixer did everything by hand and still came out at a very high standard.

    Thanks Again
    Charlene :) 03/07/2013

  • AWESOME!!

    Do you heat up the milk too?? this recipe is so awesome, but im not sure if it’s just the butter you heat up??

    • Gretchen Price

      from blog post:
      (and also in the video shown step by step)
      The eggs will take about 5 minutes to reach the ribbon stage, so in the meantime you can heat your milk and butter together in the microwave or on the stovetop and reserve

  • epi

    hi gretchen,
    im from the philippines and i have been watching your videos thru you tube. i am starting off my bakery business here but still starting altho baking is my passion since in high school, i am 36 yrs old and so far i am doing great with my breads and cakes. thank you and hope to hear from you and hope to get some tips and some recipes i need.

  • Lauren

    Hi Gretchen – I am going to attempt to make your vanilla sponge cake for my daughter’s engagement party. There will be 24 guests and I was wondering what size pan you would suggest I use for that many people. I was hoping to do a rectangular cake. Not sure a 9 X 13 would be big enough though. Also, does this recipe make enough for a larger cake or should I double it? Thanks you!!

  • bekah belle

    Before you rewrote the recipe using the liason, was it just alternating the wet and dry? Will that work? Or do I just sound lazy?

    • Gretchen Price

      it always had a liaison

  • Carol

    Hi gretchen just made vanilla sponge cake it turned. Out fantastic ,could I turn this into coffee flavour and how would I do it thanks x

    • Gretchen Price

      yes add 1 Tablespoons instant coffee to the milk

  • Bethany

    I don’t understand why everyone had problems with this recipe, I just tried it for the first time and it turned out perfectly!!

  • vat

    hi gretchen, love this cake but if im making orange sponge cake do i still add vanilla x n how much orange flavour do i add?

    • Gretchen Price

      use Orange zest form 1 lg orange, replace vanilla with orange extract, you can even take out 2 Tbsp of milk and replace with 2 Tbs Orange Juice FRESH

  • Sharon

    Hi Gretchen. I just made this cake and it turned out delicious. But, it had a kind of flaky layer on the top. Do you know why it would do that? it’s not a big deal, but just something I’m curious about. I let my eggs sit out for about an hour and a half before making the recipe, but is it because they weren’t totally room temperature maybe?

    • Gretchen Price

      It happens to everyone in this recipe, the sugar seems to rise to the top for some reason and form a little crust. This does not happen to me, so I suspect it is the different ovens, as I have a commercial convection oven

      • Sharon

        i just saw your update about the sugar. I will throw it in the food processor before making this again and see if that helps. thanks for the tip! and for the recipe as well. my whole family loved the cake, by the way.

  • pat ham

    this is my first time being on this website. after reading all the favorable reviews I decided to try your recipe. i am the family baker, I have tried many many scratch cake recipes from different websites in the pass with no success. The cakes were always dense with no flavor and I always went back to my trusty box cake mixes. I will never never never go back to box cake mix again. This cake was great !!!! It was light and fluffy with must flavor. Thank you so very must for sharing your recipe. I have been trying for the pass 5 years to find a recipe like this.. I will continue to be a fan of yours. May GOD continue to bless you. Thank you very much!!!.

    • Gretchen Price

      Thank you for the comment, many have not had success with this, and then like to point to the recipe for failure! SO glad you had SUCCESS!! Thanks!

  • ty

    can i use cake flour for this recipe instead of AP?

    • Gretchen Price

      yes

  • Annette

    Wow. Each time I visit your blog you have added more details to this recipe. I’ve never had a problem with it, but I do appreciate you taking the time to share you knowledge. Each visit means a new experience. THANK YOU & God Bless You.

    • Gretchen Price

      Thank you for noticing!!

  • Dina

    Great moist recipe! Everyone loved it.
    Has anyone tried putting the whole batch in a bundt pan? If so, any changes in temperature needed? Approximate time? A friend wants to try this recipe and has failed with prior vanilla cake attempts, want to limit experimentation process and help her get it right.

    • Gretchen Price

      it will be fine just watch your time and temperature and bake UNTIL ITS DONE

  • Candy

    Hello , may I know what is the amnt of milk in cups ? Can I use a handheld mixer instead? Sorry if these questions have been answered before :)

  • Crystal

    I really have no idea why people have trouble with this recipe. I have baked this cake so many times and in many different ways and in many different flavors, I add the flavors, such as maple syrup. Paired with the Swiss butter cream also made with REAL maple syrup, these make the most delicious maple with bacon cupcakes. They certainly do not stay on display for very long. Anyway, now it’s off to make these again and to prepare graduation cakes!!!!!! Once again, thank you Gretchen.

  • Martha

    Won’t believe what a dumb butt I could be. I attempted to bake your Vanilla sponge cake last night but somehow I got my wires crossed after watching so many of your other videos. I ended up putting the eggs and sugar on the double boiler. I realized what I was doing after about five minutes and right before the sugar melted completely. I didn’t have any other eggs so I proceeded with baking the cake. Needless to say, it worked. I actually reached the ribbing effect after like a two minute on the mixer.

    • hannah

      hey, Martha did you also end up with the sticky top? i might try that tosee if it sorts out the problem.

  • Wendy

    Heya Gretchen! So, I have made this recipe 4 times now, and I love that I have achieved consistent results each time. This recipe, doubled, yielded 1 5×3, 1 7×3 and 1 8×3 inch rounds, in case anyone wanted to know. I paired it with chocolate buttercream, a classic combination! Thanks so much, Gretchen, for sharing this recipe, you are truly a gem (:

  • ana

    i made this but it did not rise:( what do u think went wrong?

  • Cristina J

    Hi Gretchen

    First time viewer/reader and I am really glad I found you. Can I use this sponge cake recipe on a Wilton shaped pans, say Mickey Mouse or Winnie the Pooh? If I am to use either of those pans, I can only grease it but I cannot use a parchment paper. Will this be ok?

    Thank you for your generosity.

    Be blessed
    Cristina

    • Gretchen Price

      Hello, yes it will be fine. Try to rad all the comments along with this recipe below, as some have had trouble, but we address the problems in the comments section

  • Matt

    Gretchen,

    Is this the same cake that you use to make you derby cakes?

    Can you please post your derby recipe and how-to on here…. PLEASE…

    I miss the jersey derby and have made yours before (close but just not the same on the ones from woodland… operator error on this end…)
    -Matt

  • Lena

    Thank you for this wonderful recipe! I have made it 5 times, dying 2 of the layers red and 1 layer blue, to make sheet cakes that I have frozen and will use to create a hidden flag cake ( http://blog.gourmetrecipe.com/2011/06/25/hidden-flag-cake/ ). Thanks again!

  • Jenny

    I just tried this recipe! it turned out great! ive been looking for a basic vanilla recipe for very long time & i love it. Thank you !!

  • Danielle

    Hi Gretchen,
    I made this today and it is fantastic!! Just a question, do you use this recipe much in the bakery? Or do you use your other vanilla cake recipe more often? The reason I’m asking is, I love this recipe so much I’m hoping it will be versatile for Cupcakes, Birthday and Wedding cakes and will stay fresh for a few days and hold up under Fondant. I’m looking at replacing my regular vanilla cake recipe with this one. This is so light and fluffy! Also is this the recipe you use for your cupcakes at the Bakery?

    • Gretchen Price

      this recipe is great for everything you named

  • kirti

    Dear Gretchen, I want to thank you for this wonderful recipe. I halved all the ingredients and baked in an 8 inch pan at 350F for only 27 minutes. The sponge rose beautifully and tasted heavenly. I also used only 150gm of sugar for the halved recipe. That way the cake was sufficiently sweet and not too sweet. I used pure vanilla extract and I also added lorranns butter vanilla emulsion 1tsp. I appreciate all your help and the videos.

  • Annette

    I have made this recipe my times and even messed up on the mixing part, and still it has come out perfectly each time. I can only imagine the problem may be in the measurements.

  • Nicole

    For me this recipe is amazing. When I baked it for the first time it didnt come right,because my eggs werent beaten enough. When I tried this one more time it came soo yummy and spongy ;) This is the best sponge cake I have ever made! Secret is in well beaten eggs and weigh ingredients :) thank you Gretchen for this recipe! :)

  • Heather

    It took me 10 times + to get this recipe perfect but once I figured out how to incorporate the sugar into the foamy eggs I’ll NEVER use anything else! I knew the problem was me not the recipe. If at first you don’t succeed, try, try again!!! You’ll be glad you did.

  • Lacie

    The first time I tried this recipe, it worked but I don’t think it worked the way it was supposed to! My batter was awful thick even after the liaison. The cake still turned out and tasted fine but it wasn’t “spongy” and didn’t have the sponge look when it was cut. The second time I tried this, it worked perfectly! The cake came out great and the inside looked like a “SPONGE”! :D The only modification I done was the sugar.. I didn’t have 2 CUPS of sugar the second time around so I only ended up using 1 CUP as it was all that I had left. Everything else I used exactly like the recipe calls for. I don’t really know if that had anything to do with it coming out perfect the second time or not. Coincidentally, it just happened to work extremely well that time.

  • Kym

    Once I switched to weighing my ingredient, no trouble.

  • http://www.cakesbywhales.wordpress.com Olawale

    Hello Chef Gretchen,

    I want to adopt this vanilla sponge cake. I have been in search of a vanilla sponge cake. The mixing of the batter is different from creaming and 2-stage method. It is quite similar to making a genoise.

    My questions are:

    1. Can the use of emulsifiers be employed in further improving the mouthfeel and quality of the cake. If so, when do you think it can be mixed in into the batter

    2. What preservative do you use for all your cakes and frostings. I’m currently researching on potassium sorbate? Do you have any brands you use or name of preservative

    Thanks for the reply.

    Wale Taiwo

    • Gretchen Price

      I do not use preservatives, what I write here is what I use.
      You can play around with emulsifies as you see fit, let me know your results, I do not use those either

  • Daniel Ryan

    This recipe rocks! Ive had success using: Room temp eggs, whole milk and unsalted butter. I use quality vanilla extract and I also weigh my dry ingredients. I whip the eggs for 5 minutes, slowly add the sugar and whip another 5 minutes.
    I always watch this recipe closely, and take it out of the oven once a toothpick inserted comes out clean and the cake has a light spring to it- You don’t want to over bake it or some may think it dry! It’s a wonderfully versatile base vanilla cake!

  • Aguirre Martha Ramirez

    Good morning Gretchen and woodies, Ok I first made this cake when you were in that other channel and since the very first time I made it, it came out PERFECT and I did not weigh my ingredients I used it in cups etc. This has been my one and only Vanilla cake recipe for bday cakes and cupcakes. I have also made the white cake, chocolate cake and your Swiss Butter Cream and every time I make them they ALWAYS come out PERFECT. Hmm maybe it is just their oven temperature, eggs not room temperature, over mixed? idk but if YOU follow EXACTLY the recipe it should come out yummy! Well this recipes are perfect for me :)

  • ladyheart

    hi ms gretchen i try this vanilla sponge cake i follow all your procedure its true its not rising but it taste good . i feel that something wrong with this , is the sponge cake texture is like airy ?

  • Pat

    Thanks a lot. Your response was very fast. I appreciate

  • Sarko

    I am watching your videos but still can not see or hear how do you cool the cakes after they are done? Remove them from pan? Live in pan? Put downward? Would like to hear about your method.
    As cooling the sponge cakes makes huge difference in final outcome.

    • Gretchen Price

      As soon as they are cool to the touch I flip them out onto parchment paper, cool the rest of the way.

  • Pat

    I know this may sound stupid, but can I substitute margarine for butter in this recipe, vanilla butter cake, and Swiss buttercream icing. Please I need your response. Thanks

    • Gretchen Price

      pretty sure I already answered YES to this

  • Sarko

    What brand of AP flour do you guys use for this and other receipt as the protein contant is deferent brand to brand?

  • Sarko

    How do you cool the sponge? Leave it in pan for a while or remove it as soon as it is done and cool it on wire rack?
    Thx

  • Stephanie

    Hi Gretchen,

    Just wondering if this is the recipe I add your Chocolate cake batter to make marble cake. I Know you used to have a video for this, but there is no new one yet.
    Thanks so much! and i love everything you make!!!!

    Stephanie

    • Gretchen Price

      thats true I did do that with the first video a couple years ago. But honestly you can use any 2 cake batters (that are similar in textures) to make marble cake, however to make it even EASIER than mixing 2 recipes, just take out about 1 cup of the batter, add 2 tablespoons of cocoa powder and mix that portion to make chocolate, then marble it in

      • Stephanie

        Thank you so much!!! That will be much easier :)

  • mk

    Hi there. I was wondering is possible to make the batter and freeze it? If so how long? How to thaw at room temp? In the fridge? Would you have to remix at all or use it the way it is?

    • Gretchen Price

      its better to bake the cake and the freeze that

      • mk

        The reason I am asking about freezing is that I was asked to bake 300 cupcakes. I personally don’t have enough room in my freezer for that many. So I was wondering if at least I had all the batter made and frozen then I could have a baking day and get them all baked that day. So what are your thoughts , or suggestions about freezing batter or what to do in my situation?

        • Gretchen Price

          not a great idea, especially here with this recipe, this recipe relies on the volume of the eggs to give it proper rise. This batter is meant to baked immediatley. Any amount of time left to sit out (even on the counter for just a hlaf hour) and the eggs will deflate by the minute leaving you with a dense cake and a chewy texture, not light and airy as it is meant to be from that wonderful egg foam.

          • Sylvia

            i have a small oven so i can only bake 1 cake pan or 6 cupcakes at a time so i had to leave half of this batter on the counter. i did cover it with plastic wrap and when the first cake was done i just gave it a small whisk, since it was getting a bit darker/yellow-ish, and poored it in my cake pan and baked it. it still came out light, airy and delicious! and the cake did rise.

  • Sarko

    First off all I want to say that you are doing really great job to education us and sharing the receipts.
    I see that you are using mostly all purpose flower and not cake flower. Is the reason doing so? Do you have your special flower brand? What about pasty and bread flowers to use in quick bread receipts. I only stock bread and cake flowers and use 60/40% mixture whenever all purpose or pasty flower is needed.
    I watch your videos and read comments but still can not see the end of baking procces. I thing would be good to mention how long the bisquite or cake should stay in pan? Remove it from oven straight after it is done or leave it ther oven door open for couple minutes? If removed from the oven do you cool them in pan or take them out immediately to cool on wire rack?
    Once again this is really, really interesting and educational source for every home or professional baker Thank you for your time effort

    • Jan W.

      Not to speak for Grethen, but knowing how she’s done things in the past I would think she uses AP flour because its more readily available, both locally and for those in other countries. Plus that’s what most people have in their homes already therefore its easier and less expensive than going out to buy specific flour if you don’t make cakes or bread often. Although for those wanting to use cake flour, you can make a substitute (I believe Gretchen mentions this in one of her videos somewhere, but I’m not sure which). For 1 cup of cake flour, use 1 cup all-purpose flour, take out 2 TB flour and replace with 2 TB of cornstarch.

  • marie-france

    Hi Gretchen , in one of your blog you say that in this recipe we can trade the butter for oïl , is the amount stay the same 8T or not ? and if not how much do i put in 1/4 cup or 1/2 cup ?

    • Gretchen Price

      same amount

      • marie-france

        ok thanks !!! i though it would be different cause we mesure the butter in solid form :)

        • Gretchen Price

          butter and oil is the same weight and volume

  • Grace

    Love our new blog site .

    My grandmother ‘s 95 birthday on the weekend , she wants th cake is very softe with orange flavour. I am thinking to use vanliia spong cake or butter cake with orange swiss meringue buttercream .
    I need to build up 3 layers with buttercrem filling .

    Which cake you think it’s for her.

    Thank you
    Grace

    • Gretchen Price

      I think you should use Lemon Chiffon cake recipe but substitute the lemon with ORANGE!!!!

  • Tracy

    Thank you so much for your recipes n tips they help me so much n taste so good
    Would the mix do 1big cup cake or should I double it ?
    :)

  • Dee

    How can you make this cake into a Full sheet cake? Do I douple this receipe? Please help me out, need to make this for a Birthday party. Love your videos… Thank you, DEE

    • Gretchen Price

      full sheet cake has the dimensions of 24inches by 18inches. A standard home oven will not accomodate a pan this large. i will recommend a half sheet pan which is 12″ X 18″

      SO- one recipe vanilla sponge = 1 hlaf sheet layer, so you will need to do it two times to get 2 layers of a hlaf sheet cake

      • Dee

        Sorry, your correct it’s a 12” x 18” pan.. Thank you so much for your help and I love your site and the receipes!! Please post some more Decorating Videos I am teaching myself!!!!! Thank you

  • Susan Goh

    I read all the comment I hope you share your recipe with me- soft and moist sponge cake and with durian filling or durian cup cake for my gardening group. My senior citizen helps me a lot so we want to celebrate birthday plus each of them I give away a durian cup cake

  • Sunny

    OMG ! i did this cake yesterday it was amazing ! i did half the recipe but the outcome was awesome ! everyone loved it ! thank you so much Gretchen ! ! !

  • ahlam

    thank you Gretchen;)

  • Mike

    Can i replace the butter to shortening

    • Gretchen Price

      yes you can

  • ahlam

    hi Gretchen, thanks for the recipe, its look Delicious. i have one equation about this recipe, can i make it in 8 inch square pan? and serving how many person?? thanks :)

    • Gretchen Price

      yes it will make 2 8″ layers (square or round)

  • Alfredo Walls

    Hello Gretchen , is there any difference in adding more or less baking powder when you live at sea level? Greetings from Acapulco Mexico :)

    • Gretchen Price

      Yes, but i am not familiar with high altitude baking, Im sorry- I would have to research that

  • Ashleigh

    Hey Gretchen,
    I noticed on some of your recipes it says whole milk and other it just says milk, I come from a skim milk household, and don’t have whole milk on hand regularly. I do have powdered milk, I was wondering if I could use the powdered milk (with the water to make the 8 oz) or if I can use the skim/fat free milk. I understand some recipes need the fat content. Is that the case for this recipie? Thanks so much! (I promise I’ve looked throughout your entire site including comments as to not waste your time with the same questions over and over lol). Love how the new site has come along. And I must give you credit I can’t imagine when you get the chance to sleep! Thanks so much for all of your devotion to us woodies :-)

    • Gretchen Price

      Yes you can use the powdered milk.
      I always use Whole Milk, but dont always write the “whole” part.
      You can use whatever milk you want,just understand that fats in recipes play an important part in how they interact with other ingredients, they not only provide body and richness to the final result, but also they help to carry over molecules ad suspend things throughout your batter. But not to get all SCIENTIFIC on you, that’s what SCHOOL is for….but you will be OK to use Skim.

      • Ashleigh

        Thanks!

  • Wendy

    I’m totally gonna nail this recipe. Question, in your opinion, between chocolate swiss bc and chocolate fudge frosting, which would be tastier with this? I am gifting a cake to my friend for her baby shower, and I really want her to be happy with the flavors of the cake/filling combo.. hmmmm.

    • Gretchen Price

      I recommend the Choco Buttercream- the cake is light so the filling /icing should be light

      • Wendy

        Went with the chocolate buttercream, the combination was perfect. My friend loved it! I crafted a ‘Under the Sea’ themed cake, it was beautiful AND delicious, and it held up really well under fondant, I ganached the cake, too. I’ll share a pic on your fb page. Thanks so much!

  • Katelyn

    I just tried out this recipe and wow! best sponge cake I’ve ever made, thanks for the great recipe!!!

  • marie-france

    I look at your vanilla sponge cake and it’s more thicker that the one i did , any reason for that ? my cake seams to not rise

  • http://yummyspatula.com Mekhala

    I made your vanilla sponge cake recently… and it was the best sponge cake ever! I made it for my neighbor and she LOVED IT! … love your videos Gretchen thank you sooo much for sharing your wonderful recipes.

  • Zina

    Thanks a lot for the recipe. I intend to use it for my girl’s birthday cake this Saturday. Small question: should I use salted or unsalted butter? thanks in advance and thank you again for the great recipe.

  • Vanessa

    Hi again….
    I forgot to ask if the cupcakes will stick to the cupcake liner if they are not sprayed?
    Thanx

    • Gretchen Price

      Thye sometimes do, so better to be safe than sorry

  • Vanessa

    Hi Gretchen,
    I want to make almond cupcakes!
    Would this recipe work substituting almond extract for the vanilla?
    Any other suggestions for an almond cupcake?

    • Gretchen Price

      yes and also fold in some sliced toasted almonds

  • martha

    thank you, gretchen keep up your excelent work. you are a very wonderful lady.
    and may god bless you for ever.

  • martha

    hey gretchen i know that this is a stupid question but i really need to know. since im baking alot of the same recipes for the vanilla sponge cake. i have to leave like half of the batter in a pan while i bake the other cake. it is ok to leave in the pan for a while or would that change the consistency or anything to the batter or its ok to bake it later. or how long can it stay at room temp. before i bake it. thanks and may god bless you. ”’I love you””

    • Gretchen Price

      It will be fine! Thanks!

  • martha

    thank you very much for replying quickly, yes i know its alot of cake but they loved your vanilla cake, and no i dont have a big mixer, i have the regular one. but im going to make alot of recipes hopefully one day i will buy a bigger mixer. thank you thank you love you. and may god bless you,,,,,

  • martha

    hi crumb boss i love you because you are the greatest person ever. i love your videos i’m your fan for ever. I have a very important question? please help me im making a wedding cake this weeking and they want the vanilla sponge cake. im going to use 3 big pans a16inch a 14inch and a 12inch cake can i make this recipe alot of times to fill a big pan please help can your reply asap. and god bless you.

    • Gretchen Price

      wow thats alot of cake!
      Unless you have a very big mixer bowl to accomodate the volume necessary to whip the eggs, you will have to do this recipe over and over again.
      3X for each 16″ layer
      2X for each 14″ layer and 1 1/2x each 12″ layer

  • Bam

    Hi Gretchen

    I chance upon your videos on YT and is hooked to your channel. I am thinking to make marbled cake. Can i use this recipe and just add melted choc to it? Thanks, Gretchen :)

    • Gretchen Price

      Yes, you can take some of this batter and mix in COCOA powder actually better than chocolate

      • Bam

        I appreciate your quick reply, Gretchen. Thks for all the baking tutorial. May u be blessed with all the good things in life.. :)

  • Julia

    Hey Gretchen I’m a bit confused I read the mixing method and you say to mix the eggs with the whip attachment but then you say beater blades and I have a kitchen aid mixer so I don’t quite know what attachment I should use for this recipie either the wire whip attachment or the blade attachment

    • Gretchen Price

      The ribbon stage is a stage where the egg/sugar mixture is very light in color, very thick and when lift your whip attachment and the batter runs back into the bowl it makes a ribbon effect before dissappearing back into the mixture.

      UPDATED sorry for the confusion

  • racquel

    how do i make a larger batch for baking about 5 to 6 cakes/ should i just multiply the recipe?

    • Gretchen Price

      A Note on Doubling this recipe:
      Most recipes are no problem to simply double or triple the ingredients amount and proceed as the recipe states to mix.
      However with a recipe such as this one, that requires the eggs reach a certain volume, you may have trouble to double and especially triple the quantities here, because you are cutting off the amount of room for the eggs to grow.
      If youhave a 6qt Kitchen Aid bowl, you can double the recipes, but I will not advise to triple unless you have a commercial 12Qt or 20Qt Bowl

  • sara

    where can i get the vanilla sponge cake video recipe?

    • Gretchen Price

      there is no video for it yet

  • Ching

    Is this the recipe to make twinkies?

    • Gretchen Price

      yes correct

  • school baker

    Why do you call it sponge cake…I was thinking sponge cake doesn’t have shortening in it???

  • Juli

    So I made this cake 3 times and it didn’t turn out. It didn’t rise well and it was really dense. I couldn’t figure out what the crap I was doing wrong. Fortunately, I found an old Crumb Boss recipe post on another website. This post forgot to say to whip the eggs 4-5 minutes BEFORE adding the sugar then letting it beat another 4-5 minutes to ribbon stage. Also, it would be helpful to know that even after getting to the ribbon stage, the eggs will be slightly grainy from the sugar. (At least mine were every time I made this batter) I threw away countless batches thinking I was adding the sugar too fast or too slow. I also use a Bosch instead of a KA mixer and the whisk attachment on the Bosch is the wrong decision. I used the cookie paddle attachment and it worked perfectly. I finally conquered this recipe! This cake is light, fluffy and perfect. Thanks Gretchen!

    I also live at high altitude. I baked at 350 for 25 minutes, dropped the temp to 325 and it was done about 10 minutes later.

  • Jennifer Joselin

    Hi Gretchen, my question is if sponge cake the same thing as angel food cake or they are completely different?

    • Gretchen Price

      Completely different
      Angel has no fat, its just egg whites.

  • Lydine

    Love this recipe! Made it many times! I wanted to know if you could make a recipe for a CHIFFON Cake?? or is any of your cakes related to a chiffon cake??? Thanks!!

  • Jaime

    Hi
    I baked this cake for the first time today for Easter and it was perfect. Absolutely delicious! I filled it with jam and cream with icing sugar sprinkled on top.. yum
    It needed a little longer to bake, – over 35 mins, but it seriously came out the best cake I have made in a long time and the consistency was fantastic..
    Brilliant Recipe!! I am going to try it as cupcakes tomorrow and freeze them for my baby shower!
    Thanks Gretchen!

  • Michelle

    I just finished baking this and it is delicious! My only problem is that the cakes did not raise very much. I didn’t use room temp ANYTHING, lol. I am assuming that is why? Either way, I made another batch and will be making a 3 layer cake instead of 2. I don’t think anyone will complain because the flavor is delicious! (And I have only had crumbs! Can’t wait to have a slice!) Thanks Gretchen for all your handwork! You are soooo appreciated and loved!

    • Juli

      I had this problem every time I made this until I found an old post from when this recipe was on Crumb Boss. Use the whisk attachment and beat eggs on high for 4-5 minutes, THEN add sugar slowly. Beat on high for another 5 minutes to ribbon stage. Also, make sure your eggs are room temp. I think that and beating the eggs before the sugar ensures a fluffy cake that will rise. The last cake that I made was thick! Easily could be made into a 4-layer cake if you cut each cake in half. Good luck! I’m glad I finally figured out how to conquer this recipe! :)

  • Tamara

    Hi Gretchen,

    I need to make a 12×4″ cake with this recipe can you advise me on what adjustments I need to make. I see you say not to pour it into 1 pan. :) I know there are other recipes out there but this is my fav and I couldn’t bear using a another. Thank you..

    • Gretchen Price

      this entire recipe will make 1- 12 ” layer, so you will have to do it twice

      • Tamara

        So no just doubling the recipe and torting the cake? :) I’m so new to baking I thank you for the videos. LOL

  • Fira

    Hi, is this vanilla cake 1?

  • http://Aol.com Maleeha

    Whats the difference between sponge cake and pound cake and vanilla cake

    • Samantha

      pound cake is alot denser, sponge cake is fluffier and lighter, and vanilla cake is just a flavor. :)

  • Neeta

    Hiya,

    Your vanilla sponge is great……do you have an equally good EGGLESS sponge recipe please.

    Have tried several but they are always so dense?

    Hope so….Rgds

    N

    • Gretchen Price

      I do not have eggless recipes

  • Beatrice

    Hello crumb boss what happened to all the videos in YouTube ? I was searching for the strawberry cake and the strawberry butter cream and the videos are deleted

    • Gretchen Price

      All of the Crumbboss stuff is in the process of being transferred to Woodland Bakery sites. I am going as fast as possible to get it all done for you guys, but 500 videos and recipe is a lot, so please give me some time.

  • marcus

    Hey from boss I’m kinda new to this baking thing and I stumbled across ur vids not too long ago. I fell in love lol. I made ur vanilla sponge cake yesterday (the first recipe I ever tried of urs) it came out perfect everyone was going crazy over it. Thanks but I have a question is there anyway I can turn this to a red velvet sponge cake

    • Gretchen Price

      How bout just makng the Red VElvet Cake recipe?

      • marcus

        Ok. Lol yea I missed the red velvet recipe u have thanks alot

  • Loretta Ray

    I’ve been making this recipe ever since you made it the very first time on YouTube this is the only vanilla cake I will make and yes I use it for cupcakes of all sizes.
    Everyone loves it with your buttercream recipe, I just made it again yesterday. My husband keeps me busy making all your recipe, as soon as the cake or cupcakes are gone he will say you need to get making some more I’m out … lol. Yes he has a sweet tooth and no he isn’t fat at all which I just don’t know how he stay so fit.
    Just wanted to also let you know I love watching all your videos!

  • LeaRebeL

    Hi Gretchen, i tried this recipe on a weekend and it was a total hit! My kids and guests loved it to the max :) It was gone fast i only had a slice. Thank you for sharing your awesome recipes. I’ve tried your other recipes n it always turns out perfect. Thank you thank you so much, you’re the best!!! I heart you, mucks!! :)

  • Alicia Balwant

    OMG Gretchen, I just made this cake and it is by far THE best sponge cake that I’ve ever made. I only had a 9 inch cake pan, so I put all the batter in it, instead of separating it as the recipe called for. I baked it for about 45-47 mins, and it came out perfectly! It’s so moist, light and fluffy with a golden crisp at the top. This will be definitely be my “go to” recipe from now on. Thank you so much for sharing! :)

  • http://woodlandcakeboss sophia

    i love your sight.you are the greatest,i just love you.just one problem,i can’t print just your recipe,you have no print symbal!!!please help ,make it easy for us.sophie

    • Gretchen Price

      Rome wasn’t built in a day! I don’t stop working from morning to night to make it EASY for you guys! I have to sleep sometimes! hahaha, Im getting there, all in time my dear friend.

  • Carie

    Hi Gretchen. Love this recipe!!! I always make the same mistake as you used to do on your old channel. Forgetting the vanilla extract! It’s a good thing I only forget the vanilla extract when I’m just baking for fun and not for a special occasion. I recommend to others that if you don’t have much of a sweet tooth, use 300 grams or 1 1/2 cups of granulated white sugar instead of the full amount. I tried it with both and both of the end results are awesome. It’s just that my family and I don’t have much of a sweet tooth so I decided to cut down a bit of the sugar. Thanks Gretchen for another wonderful recipe. :)

  • Beca

    Hi! I cant find the whipped icing recipe but i wrote it down.. I can’t remember if you said or not but I don’t have a kitchenaid mixer yet so can I mix the icing with a regular handheld mixer or by hand?

  • Vanessa

    Hi Gretchen! So a few questions. I need to make a bigger cake to serve like 200 people. I was going to make a 3 tier cake. I know this recipe makes two 8in. Cakes but can I just pour it all into a larger pan to make one cake instead? My second question is if that is not possible how do I know how much batter to make for large cakes like that? Please help!

  • Michael

    Thanks Gretchen this is one of my favorite vanilla cake recipes I ever tried. Most recipes I tried always turn out not moist enough but this is perfect. Can’t wait to see the video for this.

  • Brenda

    Thank you Gretchen for a wonderful recipe. It has only taken me 12 years to make the best sponge cake ever!

    PS Love your videos and love your producer. The two of you are a great pair!

  • mary wheeler

    THANK YOU FOR POSTING THE RECIPES.

  • Crystal

    Hey I was wondering what happen to you other website did are u taking it down I was starting to freak out some bc I love ur recipes and when I couldn’t find them anymore I got worried

    • Gretchen Price

      You on on the new website give me time to get it all back in order, all the recipes will be here eventually

  • Robin Parsons

    Hi.
    I am in love with this cake!
    I was thinking making an apricot almond cake using this recipe. Thinking about mixing a brown sugar butter and almond mixture for the base of the pan then adding in the apricot pieces. Kinda like a pineapple upside cake style.
    Do you think this will out with this recipe? This is just for a 1 8″ layer.

    Thank you
    Robin

    • Gretchen Price

      excellent idea!

  • JaqH

    Hey Gretchen! I wanted to say thank you! This is all so amazing and delicious. I’ve used a lot of different recipes in the past to find the right ones and yours are it! I had a question though. I made these as cupcakes and followed the special instructions. My cupcakes rose but they didn’t dome. Could it have been my baking powder or did I not mix right? They tasted amazing but I really wanted the dome. I know you are very busy so I appreciate the time you may take to read this.

  • Sharon

    Hi Gretchen,
    So here is a question which leads to confussion. In my head sponge cake is what I use to bake in a tube pan. Ya know like your grandma and mother used to do. Folding in the flour carefully. It was a light fluffy cake.
    I am getting confused becuase some use the word sponge for a yellow cake. So help me see the light. Will this make a good jelly roll cake? can it also be baked in a the tube pan? Baked in rounds and used for stacking and will it hold up to the weight of stacking? Density? I am sure you understand my thinking..

    Thanks..
    sharon

    • Samantha

      Hmm..isn’t the “tube pan” cakes angel food cake? I think that is a type of sponge cake… Good questions there!

  • Myshelle Heimdal

    Hi Gretchen – how long can I freeze this recipe if I make it into cupcakes? I need to make cupcakes for my daughters class but have to work all week too. I need to send them to school on a Thursday. So, just wondering how far in advance I can make them and keep them frozen before I ice them with SBC?

    • Gretchen Price

      Yes freeze (well wrapped in plastic) for up to one month

      • Deborah

        Hi Gretchen, I was wondering how long it takes the cake to thaw out. Im gonna try your Frankenstein cake for halloween and im not sure whether to ice it from frozen or nearly thawed. Thanks so much. Love all your amazing recipes.

        • Gretchen Price

          I find that my cakes thaw out almost as soon as they come out of the freeze, by the time I start to build the cake and fill it, and crumb ice it, it is at perfect temperature to handle and continue with the final decor

  • JennyC

    Hi, Gretchen! Thanks so much for this! I made this recipe twice after viewing it on youtube but I did have a question …. the first time I made it, it came out perfectly! The second time, the taste was still there but some people I served it to said it reminded them of cornbread … ! Is there something you can think of off the top of your head that I did wrong that changed the texture? I followed the recipe / instructions the same as I did the first time.
    Thank you for posting these and sharing your fantastic recipes with us!!!!

  • yasmeen

    could we put the vanilla cake in one large pan or we should divide in 2 pans like you did??? pls answer me thanks

    • Gretchen Price

      No you will want to always divide thebatter between 2 pans

      • marie-france

        so we can’t use a rectangle 15” something sheet ?

  • GlaMub

    Hello Gretchen, Blessings for you, thank you very much for all your ways recipes,in fact along the last 2 yrs i tried to do many recipes to different kind of people here in web, but always back to you,step by step you guide and the smart way, totally easy and DELICIOUS.
    I made this recipe last weekend, in cupcakes for baby shower and Big cupcake for birthdays, perfect measures for 24 cupcakes or BigCup, people there was really enjoy the flavor and the texture, thank you, hope one day you will show videos again,(for people like me that is visual).Bless you happy day (forgive my bad english jeje)

  • Cathy for Cali

    This is awesome! So good to have you back! We have missed you! Thanks for caring enough to do this for us. We love the Crumb Boss!

  • Dylan

    I have tried this cake many times but when i used my electric hand mixer to beat the eggs, it wont turn into that thick ribbony stage where u showed in ur video! i have mixed it on high like around 30mins but still to no avail it wont be the same as yours! anybobody can help? :(

    • Robin Parsons

      Hi!
      I tried it with a hand mixer before too. It does take a longer time, but try using a whisk attachment with it and at it’s highest speed. I know if I want more air in it I sometimes tilt the bowl and use the mixer on the side of the bowl instead of the middle.
      Hope this helps!

    • Cindy

      Yes !! This happened to me as well. It doesn’t become ribbony but it actually turns into an egg-foam-like. Can anyone help please :(

      • Jan W.

        To those having trouble with the eggs getting to the ribbon stage, did you start with room temperature eggs?

      • vkreutz

        .I used a hand whisk and it turned out great. My arm got tired but well worth it!

  • Cj

    I love that the way you write makes me hear your talking! Thank you so much for doing all this work for us! You are such a precious woman!

    • Daisy

      I have to agree!

      • Cathy for Cali

        I also agreee with that

  • Kelly D.

    Gretchen, I love it, I just made the cupcakes yesterday off the video, Very easy to read and understand, So, that being said, I read it and understood it perfectly well without the video. Thank you for taking your time in what we all love doing and sharing with the world!!

  • Kitty

    Bake this cake at 350 degrees F for about 25 minutes, then lower the temperature to 325 F to continue baking UNTIL IT’S DONE !

    **Some of you have trouble with your cupcakes RISING! Start with 375 F temperature and once they JUMP, turn down to 325 F and bake the rest of the way.

    • marie-france

      can i try the 375 temperature with the 8 inch pan , my cake don’t rise for some reason

      • Gretchen Price

        I am going to refilm this video as soon as possible to help you all

        • Marie-france

          Thank you for answering our question. And try to help us

  • Carla

    Hi,
    Just wondering if I can use ButterMilk instead of reg milk for the spongae cake. If I did what difference if any would there be?
    P.S.
    LOVE the new site!!!!!

    • Robin Parsons

      I would not use buttermilk. It has to much acid in it and does have its on taste to it. Plus because of the texture it could weight down the cake too.

      Hope this helps.

  • Daisy

    I like this recipe but when I try doing the cupcakes it did not work….but now that you mention about the temperature I’m def going to try it…thanks “Boss Lady”

  • Mette

    Nice recipe but I would like to know how much milk you used :)
    You have everything els in grams. But in Denmark we dont use oz, so
    I really dont know how much you used. Love your recipes and that you take the time to help us fledgling bakers.

    • Carla

      8oz = one cup

      • Carla

        I should mention though, i do have and use a scale every time Gretchen gives me weight mesurments…it turns out more accurately….so, if you have one i would use that. Most scales will give you different measurements. Mine gives, oz, grams, kilograms, and pounds. Mine was cheep too..under 10 dollars. Hope this helps

    • Lauren

      You would probably use milliliters

    • Nadia. D

      Hi there, 8 oz milk is like 236.6 millilitters. I live in France and we use metric mesurements so when ever I use Crumb Boss’s recepies I google the conversions. That works pretty great for me.
      Have a nice day and good luck ^^.

    • Christine

      I believe 8 oz is 1 cup

      • Gretchen Price

        yes 8 fluid ounces is one cup

        • Jess

          Would I need to double this mix to fill a half sheet pan

          • Gretchen Price

            I layer half sheet is 1 recipe

    • Pia

      Hi Mette, yes we have, at least in the new weights from OBH. They can messure : gram, ml, fl. oz and oz. Just shift between them.
      Mange hilsner
      Pia

  • Tammy

    This looks AWESOME!! I Personally appreciate You putting both types of Measurements …I am Not good with the Grams! SMH!! :)
    I Love Everything You Share with us!! Keep Smiling Gretchen <3

  • Miki H

    Excellent — simply put :)

  • Debbie

    Can I use almond milk?

    • Melanie Cramer

      Im actually interesting in learning if Almond Milk could be used in place of the regular cow’s milk as well!

      • Gretchen Price

        yes, I have used Soy as well

        • Josephine Bitoon

          How did soy milk work in this recipe.

          • Gretchen Price

            Should work fine

  • Alba

    I love this old school style. Helps me keep it together and follow the instructions easier! Thanks Gretchen, you are the best!

  • Kristie

    Damn it! I had NO idea about a liaison in baking. NO not know. This phone is awfully stupid for being a “smartphone”.

  • Lea

    Perfection, Gretchen !! :) Thanks !!

  • Kristie

    Add a space between with & the, change mixture to mixer, change “in corporate” to incorporated, I think it is liaison (add an i). I had know idea about a liaison in baking. I am going to try this recipe as I’ve been on the hunt for perfect vanilla cake.

    • miri

      Well, did u try it out?
      How was the out come?
      Any comments?
      Thanks

      • Edy

        I tried it :) made cupcakes out of them. (makes about 40 of them mine were pretty small as i added frozen fruits to some) just tried one and its like the best cupcake-recipe ever^^ although it’s still simple and fast.

        Gretchen, a huge thank you for all the great recipes you sow us!

    • hannah

      great corrections but there is a difference between no idea and know idea!

  • Darlene

    Gretchen!!!! I love old school. Keep doing what your doing!! Its appreciated:)

  • Janet Justice

    It looks great Miss Gretchen. I really like the way you have this written. Now, I can copy and paste without rewriting the recipe. I am a visual person, so I love the videos. But with a couple of 7 year old twins over helping me…….. it is important for the written instructions to get me back on track.
    Thank you again.