Best Vanilla Sponge Cake Recipe

by Gretchen Price on May 1, 2013

Post image for Best Vanilla Sponge Cake Recipe

FOREWARD:

Many have had trouble with this recipe.  

Knowing this,  I have re-filmed the instructions 3 separate times over the last 2 years and then I even modified the recipe to accommodate all of those trouble spots.   But I am still getting messages from folks with still more problems!

It is so difficult for me to say, “Ah ha! It’s because you did THIS or THAT” Or better yet it’s because you DID NOT do this or that!

But since I am not in your kitchen, and I do not see your oven set up, and I cannot know how you are mixing this recipe I just cannot say what the  problem areas are.  I thought I covered it by explaining it ad nausea, but apparently I did not.

All I can say guys is this: “If you mix it EXACTLY the way I show you, using EXACTLY the same ingredients that I do and you WEIGH your ingredients, you should not have any trouble. This cake comes out lovely for me each and every time.  I am sorry to those who have had bad results.  But on another note, there have been hundreds of you who have had GREAT results!  So I know it is not a problem with the recipe.

Proceed with Caution!  This is NOT A BEGINNER RECIPE

Vanilla Sponge Cake
**Read all the way to the end for Marble Cake variation
yield 2 – 8″ layers, or 24 standard size cupcakes- lightly spray the inside of the cupcake paper with pan grease before pouring in the batter

Click here for more info on Baking Pan Sizes

I always recommend using parchment paper to line the bottom of any cake pans in addition to the pan grease. This will ensure clean release each and everytime.

Preheat oven to 350 degrees F

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)

Mix Method:

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.

The eggs will take about 5 – 7 minutes to reach the ribbon stage, so in the meantime you can heat your milk and butter together in the microwave or on the stove top  and reserve to keep warm- you will want to add this to the mixture as described in the liaison while it is still warm/hot.

Also have your flour and baking powder and salt sifted together to aerate and lighten.

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.

At this point add in all of the dry ingredients at once with the mixer OFF first  and then on low speed mix in the dry mixture.  You can gradually go up to a higher speed to make sure it is all incorporated evenly.

Next you will prepare a liaison with the hot milk and melted butter mixture. A liaison is a technique in which rather than dumping the liquids straight into the main batter causing deflating of this delicate foam we took such care to achieve;  you will 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 proceed to add this liaison to the orginal cake batter in the Kitchen Aid bowl.

Add the vanilla extract last and pour into prepared pans.
**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.
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 (about 15 minutes), turn down to 325 F and bake the rest of the way.

The cake is done when you gently press the center and it springs back immediately.

Please Read WHAT IS CAKE to understand the different types of cakes recipes and how each one is different from the next.
Also, this cake recipe is a foaming egg sponge, so it is naturally going to be a DRY  cake due to very low amounts of fat in the recipe.
It lends itself nicely to having a Simple Syrup brushed on the layers to add moisture


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

**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.

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.

inpost_ebooks

{ 884 comments… read them below or add one }

rabiya October 27, 2014 at 10:00 pm

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

Reply

Charmaine Ang October 23, 2014 at 4:47 am

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!

Reply

Maryann Raymond October 23, 2014 at 2:56 am

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.

Reply

Gretchen Price October 23, 2014 at 5:31 am

Noted and Thank you

Reply

Jeanne October 19, 2014 at 2:19 pm

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!

Reply

Gretchen Price October 19, 2014 at 2:23 pm

How about just the mango puree? That would be fine

Reply

Jeanne October 19, 2014 at 10:29 pm

Thank you!

Reply

maureen October 19, 2014 at 11:42 am

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?

Reply

Gretchen Price October 19, 2014 at 2:19 pm

some have reduced it by half with no trouble

Reply

lily baker October 18, 2014 at 11:21 pm

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?

Reply

Gretchen Price October 18, 2014 at 11:37 pm

You can replace with oil yes.
Click Here for more

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

Reply

Zarifah October 18, 2014 at 9:48 am

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???

Reply

Gretchen Price October 18, 2014 at 1:43 pm

YAY! Great and YES!

Reply

hallete October 18, 2014 at 2:27 am

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

Reply

Hiba October 16, 2014 at 9:11 am

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

Reply

Gretchen Price October 16, 2014 at 2:50 pm

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

Reply

Grady October 15, 2014 at 8:40 am

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

Reply

Charmaine Ang October 15, 2014 at 7:15 am

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!

Reply

Gretchen Price October 15, 2014 at 4:56 pm

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

Reply

ellepal October 15, 2014 at 6:28 am

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!

Reply

Gretchen Price October 15, 2014 at 4:57 pm

Oooh great addition! Thanks for sharing!

Reply

ELEANOR J COLLINS October 10, 2014 at 8:54 pm

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.

Reply

Gretchen Price October 11, 2014 at 5:35 pm

spray in a can not the Pan grease recipe

Reply

brittney October 5, 2014 at 2:17 pm

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 :)

Reply

Gretchen Price October 6, 2014 at 2:21 pm

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?

Reply

Bahram October 2, 2014 at 8:15 am

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

Reply

Monty October 1, 2014 at 2:35 pm

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

Reply

fortyonelady September 30, 2014 at 9:22 am

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.

Reply

Julie September 28, 2014 at 10:16 pm

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.

Reply

Sandra September 27, 2014 at 6:33 pm

how to Tempe chocolate?

Reply

Gretchen Price September 27, 2014 at 7:08 pm
Sandra September 27, 2014 at 6:18 pm

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

Reply

Gretchen Price September 27, 2014 at 7:08 pm
Sandra September 27, 2014 at 6:15 pm

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

Reply

Gretchen Price September 27, 2014 at 7:09 pm

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

Reply

Barbara September 27, 2014 at 4:32 pm

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

Reply

Gretchen Price September 28, 2014 at 12:29 am

Thank you!!

Reply

caroline September 27, 2014 at 2:38 pm

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

Reply

Gretchen Price September 28, 2014 at 12:30 am

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!

Reply

Sheeba September 24, 2014 at 6:10 am

Hi gretchen

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

Reply

Ileana September 22, 2014 at 5:16 am

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

Reply

Gretchen Price September 23, 2014 at 12:25 am

yes

Reply

denise September 15, 2014 at 7:37 pm

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!!!

Reply

Gretchen Price September 16, 2014 at 11:41 pm
MJ September 13, 2014 at 11:15 pm

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!

Reply

Natalia Tan September 13, 2014 at 10:42 pm

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

Reply

Natalia Tan September 13, 2014 at 8:12 pm

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

Reply

Poonam September 13, 2014 at 7:55 pm

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.

Reply

Gretchen Price September 13, 2014 at 11:02 pm

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.

Reply

achu September 12, 2014 at 3:00 pm

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

Reply

Gretchen Price September 12, 2014 at 9:00 pm
Samehra September 10, 2014 at 5:04 pm

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

Reply

Gretchen Price September 10, 2014 at 9:51 pm

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

Reply

Jennifer September 13, 2014 at 6:14 pm

Plain flour is all purpose flour in the UK.

Reply

Louis September 6, 2014 at 9:46 pm

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 :)!

Reply

Gretchen Price September 6, 2014 at 11:38 pm

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

Reply

Siya September 5, 2014 at 5:50 pm

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

Reply

Gretchen Price September 6, 2014 at 1:51 am

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

Reply

Erika September 3, 2014 at 9:01 pm

Hello Gretchen,

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

Reply

Gretchen Price September 4, 2014 at 12:14 am

1 x recipe for each 12″ layer

Reply

Sophie September 3, 2014 at 9:46 am

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

Reply

Gretchen Price September 4, 2014 at 12:21 am

No Im sorry I do not

Reply

Ab September 3, 2014 at 9:41 am

You are a great cook with millions of great recipes

Reply

Deirdre August 30, 2014 at 8:09 pm

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

Reply

briana August 26, 2014 at 7:19 pm

Hi Gretchen,

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

Reply

Gretchen Price August 27, 2014 at 12:58 am

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

Reply

Sophie September 3, 2014 at 9:48 am

Wow that is good adrice

Reply

Akelia August 25, 2014 at 5:28 pm

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

Reply

Gretchen Price August 26, 2014 at 12:56 am

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

Reply

lovetobake August 22, 2014 at 7:32 pm

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

Reply

Gretchen Price August 23, 2014 at 12:51 am

sure that’s fine!

Reply

Jenn M August 22, 2014 at 7:06 am

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.

Reply

Gretchen Price August 22, 2014 at 1:23 pm
Jenn M August 24, 2014 at 9:22 pm

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

Reply

Felicia August 22, 2014 at 3:45 am

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

Reply

suelyn August 19, 2014 at 1:53 am

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

Reply

Katie August 14, 2014 at 11:25 pm

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

Reply

Gretchen Price August 14, 2014 at 11:32 pm

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

Reply

Jan August 14, 2014 at 9:50 pm

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?

Reply

Jamie August 14, 2014 at 5:17 pm

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

Reply

Gretchen Price August 15, 2014 at 12:27 am

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

Reply

Jamie August 15, 2014 at 4:49 pm

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

Reply

Tony August 13, 2014 at 6:00 pm

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.

Reply

Gretchen Price August 13, 2014 at 11:25 pm

I do not, BUT you can substitute that in both of my recipes for Golden Cake or Chocolate Cake
Please read There is a Method to my Madness first though!

Reply

Lungile August 13, 2014 at 10:00 am

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! :)

Reply

elita August 12, 2014 at 10:29 am

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

Reply

Gretchen Price August 12, 2014 at 12:44 pm

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

Reply

safia August 12, 2014 at 2:20 am

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

Reply

Gretchen Price August 12, 2014 at 12:47 pm

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

Reply

leelee August 10, 2014 at 11:59 am

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

Reply

Gretchen Price August 10, 2014 at 12:48 pm

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

Reply

Sue Spiersch August 8, 2014 at 8:20 pm

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

Reply

Gretchen Price August 9, 2014 at 1:51 am

No need to make any changes 1″ in nothing

Reply

Kerri August 5, 2014 at 10:05 pm

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?

Reply

k and k cakes August 3, 2014 at 2:01 am

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!

Reply

Gretchen Price August 3, 2014 at 11:58 pm

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

Reply

Tanaaz August 2, 2014 at 8:44 am

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?

Reply

mp August 1, 2014 at 3:08 pm

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:)

Reply

kim August 2, 2014 at 9:02 am

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.

Reply

kim August 2, 2014 at 9:23 am

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.

Reply

Eunice August 1, 2014 at 5:26 am

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!!

Reply

Gretchen Price August 1, 2014 at 1:19 pm

make this recipe 2 times

Reply

Eunice August 2, 2014 at 6:49 am

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

Reply

Christine July 31, 2014 at 1:43 pm

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 :)

Reply

Kaoutar July 30, 2014 at 5:40 pm

The best cake I baked ever thank you soooo much

Reply

Disha July 30, 2014 at 10:32 am

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

Reply

Mary Ann King July 30, 2014 at 3:24 am

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!

Reply

Gretchen Price July 30, 2014 at 1:21 pm

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

Reply

Miercy Grace Bracke July 26, 2014 at 8:58 pm

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…

Reply

Gretchen Price July 27, 2014 at 12:34 am

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

Reply

Ricky July 25, 2014 at 1:44 pm

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?

Reply

Nessy July 23, 2014 at 2:10 pm

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 :)

Reply

Ricky July 21, 2014 at 5:14 pm

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!

Reply

Gretchen Price July 21, 2014 at 5:31 pm

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

Reply

Ricky July 22, 2014 at 2:53 pm

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

Reply

Ricky July 23, 2014 at 7:45 am

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?

Reply

Gretchen Price July 23, 2014 at 12:39 pm

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 September 3, 2014 at 1:01 pm

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!!

Titi July 16, 2014 at 12:11 pm

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?

Reply

Gretchen Price July 16, 2014 at 12:35 pm

**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.

Reply

Mitali July 16, 2014 at 5:30 am

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

Reply

Gretchen Price July 16, 2014 at 11:51 am

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!)

Reply

Mitali July 16, 2014 at 5:20 am

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???

Reply

Gretchen Price July 16, 2014 at 12:19 pm

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

Reply

Angela July 15, 2014 at 10:15 am

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!

Reply

Gretchen Price July 15, 2014 at 12:59 pm

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

Reply

Angela July 16, 2014 at 10:54 am

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!

Reply

Gretchen Price July 16, 2014 at 11:48 am

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

Reply

celeste July 14, 2014 at 8:28 pm

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

Reply

Gretchen Price July 14, 2014 at 9:21 pm
kara July 13, 2014 at 9:59 pm

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

Reply

Gretchen Price July 13, 2014 at 10:22 pm

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

Reply

kara July 13, 2014 at 11:28 pm

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

Reply

Gretchen Price July 14, 2014 at 2:28 pm

YES

Reply

kara July 14, 2014 at 2:55 pm

Thanks:)

Miny July 13, 2014 at 11:20 am

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!!

Reply

Anahita July 12, 2014 at 3:48 am

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 :)

Reply

Gretchen Price July 12, 2014 at 1:39 pm

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

Reply

Anahita July 12, 2014 at 10:08 pm

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?

Reply

Gretchen Price July 12, 2014 at 10:30 pm

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.

Reply

Anahita July 12, 2014 at 10:33 pm

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

Thanmolie July 11, 2014 at 9:56 am

Thank you, so much Gretchen!

Reply

Neema July 9, 2014 at 12:17 am

should the sugar be white or brown sugar

Reply

Gretchen Price July 9, 2014 at 2:34 am

White

Reply

kacey July 8, 2014 at 9:47 pm

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

Reply

Gretchen Price July 8, 2014 at 10:29 pm

yes always unsalted in baking

Reply

Mary williamson July 7, 2014 at 1:15 pm

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!!

Reply

Gretchen Price July 7, 2014 at 7:13 pm

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

Reply

Gretchen Price July 7, 2014 at 7:13 pm

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

Reply

Thanmolie July 7, 2014 at 7:34 am

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.

Reply

Gretchen Price July 7, 2014 at 7:18 pm

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?

Reply

Eina July 3, 2014 at 5:46 pm

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

Reply

Gretchen Price July 4, 2014 at 12:29 am

Please read What is Cake

Reply

trina July 1, 2014 at 4:16 am

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

Reply

Celeste June 29, 2014 at 5:52 pm

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!!!!

Reply

Gretchen Price June 30, 2014 at 1:53 am

Hi Great!
Yes you can, just bake them UNTIL THEY ARE DONE

Reply

Flowergirl June 28, 2014 at 1:57 pm

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?

Reply

Amy June 26, 2014 at 3:30 pm

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!..

Reply

Gretchen Price June 27, 2014 at 2:48 am

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

Reply

Darla June 26, 2014 at 2:15 am

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

Reply

Gretchen Price June 27, 2014 at 2:54 am

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!

Reply

Betty June 25, 2014 at 5:07 pm

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

Reply

yasmeen June 20, 2014 at 3:37 pm

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

Reply

Gretchen Price June 20, 2014 at 10:25 pm

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

Reply

Lauren June 20, 2014 at 3:13 am

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

Reply

Gretchen Price June 20, 2014 at 12:28 pm

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

Reply

Priya June 19, 2014 at 2:10 pm

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!

Reply

Caroline June 18, 2014 at 6:02 pm

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!

Reply

Gretchen Price June 18, 2014 at 11:01 pm

yes sure, take out about 1/2 cup

Reply

Lina June 18, 2014 at 5:48 pm

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

Reply

Gretchen Price June 18, 2014 at 11:01 pm

Hi Thanks! Yes and YEs

Reply

mel celine June 17, 2014 at 6:27 pm

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

Reply

Gretchen Price June 17, 2014 at 10:59 pm

8 fluid ounces of milk= 1 cups or 237 ml

Reply

mel celine June 18, 2014 at 9:02 am

thaaaaaaank u :)

Reply

Luzmarina Natalie June 17, 2014 at 3:35 pm

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.

Reply

Florence June 17, 2014 at 2:14 am

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!

Reply

Gretchen Price June 17, 2014 at 11:04 pm

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!

Reply

ana June 15, 2014 at 5:30 pm

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

Reply

Gretchen Price June 15, 2014 at 7:23 pm

It is all listed here in both weighs and cup measure

Reply

Barbara June 14, 2014 at 12:32 pm

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!!

Reply

Anshu June 13, 2014 at 8:41 am

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

Reply

Gretchen Price June 13, 2014 at 2:06 pm

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

Reply

Anshu June 20, 2014 at 8:35 am

Thanks :)

Reply

Cat June 12, 2014 at 8:21 pm

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

Reply

Gretchen Price June 13, 2014 at 12:44 am

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

Reply

mystic June 11, 2014 at 8:22 pm

can you show us how to make tres leche cake?

Reply

Nancy June 10, 2014 at 1:39 am

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!

Reply

Nancy June 10, 2014 at 12:17 am

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!

Reply

Anna June 9, 2014 at 4:54 am

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

Reply

Gretchen Price June 10, 2014 at 4:10 am

make the recipe 1 1/2 X

Reply

celeste June 6, 2014 at 8:53 am

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

Reply

Gretchen Price June 6, 2014 at 7:53 pm

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!

Reply

celeste June 9, 2014 at 12:25 pm

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.

Reply

April June 5, 2014 at 10:11 pm

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.

Reply

Gretchen Price June 6, 2014 at 1:32 am

this will work fine

Reply

April June 8, 2014 at 1:43 pm

Thank you

Reply

Brandi June 3, 2014 at 7:22 pm

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!

Reply

Angelica Kim June 3, 2014 at 4:17 pm

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

Reply

Gretchen Price June 4, 2014 at 1:50 am

yes

Reply

Angelica Kim June 3, 2014 at 3:51 pm

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

Reply

Gretchen Price June 4, 2014 at 1:50 am

yes

Reply

Rushda June 3, 2014 at 2:14 pm

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?

Reply

Eman June 3, 2014 at 12:44 pm

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

Reply

Gretchen Price June 3, 2014 at 2:28 pm

yes

Reply

Gaby June 2, 2014 at 6:23 pm

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

Reply

Gretchen Price June 2, 2014 at 9:54 pm

yes

Reply

Serene June 2, 2014 at 9:27 am

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

Reply

Gretchen Price June 2, 2014 at 3:23 pm

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

Reply

shruthi May 31, 2014 at 7:12 pm

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…

Reply

Gretchen Price May 31, 2014 at 11:14 pm

You cant bake cakes in a microwave oven

Reply

Shruthi June 1, 2014 at 8:31 am

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

Reply

Gretchen Price June 1, 2014 at 3:05 pm

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

Reply

Lisa May 30, 2014 at 2:36 pm

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?

Reply

Gretchen Price May 31, 2014 at 12:03 am

HI Lisa Great! Yes to fondant

Reply

Toots May 29, 2014 at 4:39 pm

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

Reply

Gretchen Price May 30, 2014 at 5:58 am

Not necessary to boil, just hot

Reply

Smita May 28, 2014 at 8:20 pm

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!

Reply

Gretchen Price May 28, 2014 at 10:13 pm
Amel May 29, 2014 at 5:21 pm

Hi Gretchen , Can I use Margarine ?

Reply

Gretchen Price May 30, 2014 at 5:56 am

yes

Reply

Yuka May 27, 2014 at 6:27 pm

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

Reply

Gretchen Price May 28, 2014 at 12:55 am

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?

Reply

Yuka May 28, 2014 at 1:53 am

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

Reply

Gretchen Price May 28, 2014 at 10:20 pm

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

Reply

andrea May 26, 2014 at 12:27 am

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!

Reply

Joyce May 25, 2014 at 12:08 am

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

Reply

Gretchen Price May 25, 2014 at 2:23 am

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

Reply

Rahimah May 24, 2014 at 1:10 pm

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.

Reply

Melemoti May 23, 2014 at 8:40 pm

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 (:

Reply

Melemoti May 23, 2014 at 10:17 pm

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

Reply

Bree May 23, 2014 at 12:06 pm

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!

Reply

Gretchen Price May 23, 2014 at 10:59 pm

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

Reply

Bree May 24, 2014 at 1:59 am

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

Reply

Vyoma May 22, 2014 at 11:29 pm

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!

Reply

Joyce May 20, 2014 at 3:50 pm

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.

Reply

Gretchen Price May 21, 2014 at 3:07 am

Castor sugar is actually beneficial here in this recipe

Reply

Joyce May 20, 2014 at 1:39 pm

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

Reply

Gretchen Price May 20, 2014 at 2:42 pm

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.

Reply

Juana May 20, 2014 at 5:21 am

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!

Reply

melissa May 16, 2014 at 5:25 pm

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??

Reply

Gretchen Price May 16, 2014 at 7:26 pm

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!

Reply

Carol May 15, 2014 at 9:35 am

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?

Reply

Gretchen Price May 15, 2014 at 7:43 pm
Carol May 16, 2014 at 2:10 am

Thank you! ;)

Reply

Lizyeng May 14, 2014 at 4:31 am

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.

Reply

Gretchen Price May 14, 2014 at 10:09 pm

You are correct!

Reply

Sue May 13, 2014 at 9:15 pm

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

Reply

Gretchen Price May 14, 2014 at 3:44 am

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

Reply

Tammi T May 11, 2014 at 4:55 pm

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.

Reply

Katie May 11, 2014 at 1:14 am

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

Reply

Gretchen Price May 11, 2014 at 2:21 am

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

Reply

Lee April 29, 2014 at 3:53 pm

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

Reply

Norah April 28, 2014 at 10:18 pm

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

Reply

Norah April 28, 2014 at 7:38 pm

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.

Reply

Gretchen Price April 28, 2014 at 9:19 pm

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

Reply

Maggie J April 24, 2014 at 12:15 am

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 :)

Reply

RobJ April 22, 2014 at 11:24 am

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.

Reply

Ingrid April 18, 2014 at 11:28 am

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

Reply

Gretchen Price April 19, 2014 at 1:43 am

it is 1 stick or 1/2 cup

Reply

Leeah April 18, 2014 at 3:17 am

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

Reply

Gretchen Price April 19, 2014 at 1:44 am

it is 1 stick or 1/2 cup

Reply

K.lalitha April 17, 2014 at 4:27 pm

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.

Reply

Gretchen Price April 18, 2014 at 12:27 am

awesome!

Reply

RIJVANA April 17, 2014 at 11:43 am

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

Reply

Gretchen Price April 17, 2014 at 2:25 pm

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

Reply

Jeanne April 16, 2014 at 10:30 pm

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!

Reply

Gretchen Price April 17, 2014 at 12:16 am

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

Reply

Doris April 14, 2014 at 2:45 pm

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!

Reply

Gretchen Price April 15, 2014 at 2:26 am

Vanilla bean will make it wonderful!

Reply

Doris April 23, 2014 at 7:46 pm

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.

Reply

Gretchen Price April 23, 2014 at 10:31 pm

Great! Im sorry to here you cut yourself!

Reply

Melissa Garza April 13, 2014 at 1:10 am

In trying out this recipe hope it turns out good.

Reply

huda April 12, 2014 at 3:46 am

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

Reply

Kristle April 11, 2014 at 11:44 pm

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

Reply

Eleanor April 11, 2014 at 3:28 pm

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!

Reply

Gretchen Price April 12, 2014 at 1:03 am

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

Reply

Bree April 11, 2014 at 3:15 am

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!

Reply

Gretchen Price April 11, 2014 at 4:23 am

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

Reply

Sally Wallace April 9, 2014 at 11:42 pm

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

Reply

Gretchen Price April 10, 2014 at 7:42 pm

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

Reply

Pauline April 9, 2014 at 9:15 pm

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

Reply

Gretchen Price April 9, 2014 at 9:38 pm
lauren April 9, 2014 at 7:39 am

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

Reply

Wendy April 8, 2014 at 10:08 am

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?

Reply

Gretchen Price April 9, 2014 at 2:54 am

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

Reply

Wendy April 14, 2014 at 12:01 am

Thanks Gretchen :)

Reply

Bree April 8, 2014 at 2:07 am

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.

Reply

Gretchen Price April 9, 2014 at 2:57 am

**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.

Reply

Bree April 9, 2014 at 12:34 pm

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.

Reply

Bree April 10, 2014 at 4:12 am

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.

Reply

Gretchen Price April 10, 2014 at 7:39 pm

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 April 7, 2014 at 11:54 pm

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

Reply

Gretchen Price April 9, 2014 at 2:59 am

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

Reply

Fajr April 5, 2014 at 3:08 am

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

Reply

Gretchen Price April 5, 2014 at 3:48 pm

NO

Reply

jetta April 3, 2014 at 11:59 pm

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

Reply

Gretchen Price April 4, 2014 at 1:12 am

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

Reply

Stephanie April 3, 2014 at 5:33 pm

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?

Reply

Gretchen Price April 3, 2014 at 11:45 pm

Creaming method cakes vs Genoise style cakes

Reply

Melissa April 2, 2014 at 9:00 am

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???

Reply

Gretchen Price April 2, 2014 at 8:53 pm

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

Reply

Tee April 2, 2014 at 1:39 am

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

Reply

Mark April 1, 2014 at 8:51 pm

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

Reply

Gretchen Price April 2, 2014 at 1:50 am

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.

Reply

Mark April 2, 2014 at 7:21 am

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.

Reply

Jillene March 31, 2014 at 5:09 pm

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 ;-)

Reply

Neha March 29, 2014 at 2:40 am

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!!

Reply

suxy888@hotmail.com March 29, 2014 at 1:32 am

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!

Reply

Clarence March 27, 2014 at 9:19 am

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?

Reply

Gretchen Price March 27, 2014 at 7:18 pm

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

Reply

Brittney March 26, 2014 at 11:59 pm

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

Reply

Gretchen Price March 27, 2014 at 12:06 am

3 times recipe

Reply

Dead Star March 26, 2014 at 5:42 am

Hi Gretchen.

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

Reply

Gretchen Price March 26, 2014 at 1:59 pm

I do not recommend adding anything to this batter

Reply

Dead Star March 25, 2014 at 6:33 am

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?

Reply

Kevin March 24, 2014 at 7:25 pm

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 ?

Reply

Gretchen Price March 24, 2014 at 8:58 pm

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

Reply

Rana March 24, 2014 at 4:46 am

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

Reply

Gretchen Price March 24, 2014 at 3:02 pm

Yes, please read What is Cake

Reply

Guest March 21, 2014 at 11:51 pm

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 .

Reply

Gretchen Price March 23, 2014 at 12:23 am

Sounds like a measuring error

Reply

Kathy March 20, 2014 at 11:03 pm

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

Reply

Gretchen Price March 23, 2014 at 12:31 am

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)

Reply

ana March 20, 2014 at 10:55 pm

hi can I used lemon extract instead of vanilla?

Reply

Gretchen Price March 23, 2014 at 12:59 am

yes of course

Reply

Beth F March 20, 2014 at 7:02 pm

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.

Reply

Bree March 19, 2014 at 12:35 pm

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

Reply

Gretchen Price March 19, 2014 at 2:47 pm

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

Reply

sweetkarly March 18, 2014 at 8:23 pm

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

Reply

Gretchen Price March 19, 2014 at 2:56 pm

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

Reply

laura March 17, 2014 at 3:14 pm

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?

Reply

Gretchen Price March 17, 2014 at 10:56 pm

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

Reply

Clarence March 16, 2014 at 5:29 am

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.

Reply

Gretchen Price March 16, 2014 at 3:58 pm

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

Reply

Clarence March 18, 2014 at 8:57 am

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!!:)

Reply

Mark April 1, 2014 at 8:19 pm

Hi,

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

Reply

Gretchen Price April 2, 2014 at 1:59 am

I do not know what the jump test is

lc March 15, 2014 at 4:50 am

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!

Reply

Gretchen Price March 15, 2014 at 6:00 am

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

Reply

Mia March 12, 2014 at 11:11 am

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!

Reply

Gretchen Price March 12, 2014 at 11:43 pm

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

Reply

Mia March 12, 2014 at 8:45 am

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!

Reply

Gretchen Price March 12, 2014 at 11:43 pm

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

Reply

Yzel March 10, 2014 at 4:08 pm

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…..

Reply

Gretchen Price March 11, 2014 at 12:37 am

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!

Reply

Colleen Serra March 5, 2014 at 5:50 pm

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?

Reply

Apurva March 5, 2014 at 6:04 am

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. :)

Reply

Gretchen Price March 5, 2014 at 6:53 am

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

Reply

Apurva March 7, 2014 at 5:18 pm

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.

Reply

Ruki March 5, 2014 at 2:28 am

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!

Reply

Gretchen Price March 5, 2014 at 6:54 am

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

Reply

Christine February 28, 2014 at 11:20 pm

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.

Reply

Gretchen Price March 1, 2014 at 6:53 pm

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

Reply

Heidi February 26, 2014 at 11:02 am

Hi Gretchen! Thanks for this recipe

Reply

heba February 25, 2014 at 9:43 pm

can I half the recipe to get 12 cupcakes?

Reply

Gretchen Price February 25, 2014 at 9:53 pm

yes

Reply

Tessie February 24, 2014 at 9:16 pm

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.

Reply

Gretchen Price February 25, 2014 at 12:45 am

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

Reply

Tessie February 27, 2014 at 2:58 pm

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.

Reply

Jellyfish February 21, 2014 at 10:54 am

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 !

Reply

jean February 20, 2014 at 12:10 pm

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

Reply

ty February 19, 2014 at 1:21 am

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

Reply

Gretchen Price February 19, 2014 at 3:49 am

yes you can, in the same amounts

Reply

Mia February 18, 2014 at 9:01 pm

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

Reply

Gretchen Price February 18, 2014 at 11:04 pm

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

Reply

Mia February 19, 2014 at 8:51 am

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

Reply

Jellyfish February 18, 2014 at 2:21 pm

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 ! ^^

Reply

Kendrick Tan February 17, 2014 at 3:06 am

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

Reply

Gretchen Price February 17, 2014 at 8:47 pm

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!!

Reply

helen February 14, 2014 at 9:24 pm

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.

Reply

Gretchen Price February 15, 2014 at 1:55 am

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

Reply

helen February 15, 2014 at 3:21 am

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.

Reply

Nida February 14, 2014 at 2:16 pm

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

Reply

Rosie February 12, 2014 at 9:53 am

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.

Reply

Hira February 11, 2014 at 10:09 am

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

Reply

Gretchen Price February 11, 2014 at 2:04 pm

yes it is similar

Reply

Hira February 15, 2014 at 3:16 am

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

Reply

Alice February 10, 2014 at 4:23 pm

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.

Reply

Gretchen Price February 11, 2014 at 2:10 pm

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

Reply

Nicolina February 8, 2014 at 11:07 pm

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 !!! :(

Reply

Gretchen Price February 9, 2014 at 1:05 am

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

Reply

Nicolina February 9, 2014 at 6:43 pm

thank you so much you are the best

Reply

JT February 7, 2014 at 3:41 am

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.

Reply

Gretchen Price February 7, 2014 at 3:34 pm

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

Reply

Lianne February 3, 2014 at 10:38 am

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

Reply

Gretchen Price February 4, 2014 at 3:31 am

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

Reply

Don Leigh February 2, 2014 at 3:34 pm

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.

Reply

Gretchen Price February 2, 2014 at 4:04 pm

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

Reply

Kim February 1, 2014 at 2:15 am

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.

Reply

Mia January 29, 2014 at 11:48 pm

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!!

Reply

jennifer January 28, 2014 at 6:36 pm

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.

Reply

Olivia A from TX January 26, 2014 at 5:26 pm

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…

Reply

Gretchen Price January 27, 2014 at 12:15 am

Thank you for pointing that out, fixed

Reply

Sreeja January 24, 2014 at 11:10 am

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.

Reply

Gretchen Price January 24, 2014 at 2:40 pm

Excellent! Then my goal has been reached!

Reply

Bouty January 24, 2014 at 4:07 am

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

Reply

Bouty January 24, 2014 at 4:11 am

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

Reply

Hadassa January 23, 2014 at 10:13 pm

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!

Reply

Gretchen Price January 24, 2014 at 3:10 am

YAY!

Reply

Bouty January 23, 2014 at 2:22 am

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?

Reply

Gretchen Price January 23, 2014 at 6:16 am

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

Reply

Chuck January 22, 2014 at 6:12 pm

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

Reply

Gretchen Price January 23, 2014 at 6:21 am
Zarina January 20, 2014 at 3:01 am

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!

Reply

Zarina January 20, 2014 at 4:01 am

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

Reply

rosemarie ifill January 20, 2014 at 2:58 am

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

Reply

Vilen Mclaine January 20, 2014 at 12:34 am

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.

Reply

Mia January 18, 2014 at 10:43 am

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!

Reply

Gretchen Price January 18, 2014 at 2:14 pm

double everything

Reply

Mia January 18, 2014 at 2:26 pm

Thank you gretchen!!!

Reply

Megan January 17, 2014 at 3:45 am

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!!!

Reply

Gretchen Price January 17, 2014 at 11:16 pm

Yes do that

Reply

Angie January 17, 2014 at 12:22 am

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?

Reply

Gretchen Price January 18, 2014 at 12:12 am

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

Reply

Erin January 15, 2014 at 2:11 pm

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

Reply

Gretchen Price January 15, 2014 at 7:16 pm

yes

Reply

Teo Zhe Rong January 14, 2014 at 11:20 am

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!!

Reply

Bouty January 14, 2014 at 3:52 am

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

Reply

Gretchen Price January 14, 2014 at 6:46 am

after cracking

Reply

Bouty January 14, 2014 at 3:48 am

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

Reply

Gretchen Price January 14, 2014 at 6:47 am

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

Reply

Harriet Fernandes January 12, 2014 at 1:04 pm

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 ..

Reply

Gretchen Price January 12, 2014 at 5:07 pm

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

Reply

Cathy Taylor January 11, 2014 at 4:00 pm

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…

Reply

shirley January 10, 2014 at 10:22 am

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?

Reply

Gretchen Price January 10, 2014 at 2:50 pm

yes plain flour

Reply

shirley January 10, 2014 at 10:15 am

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.

Reply

mona January 9, 2014 at 7:54 pm

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

Reply

mona January 9, 2014 at 7:41 pm

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

Reply

mona January 9, 2014 at 7:38 pm

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

Reply

brooklyn January 8, 2014 at 12:17 am

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?

Reply

Gretchen Price January 8, 2014 at 3:54 am

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

Reply

Gobbler6000 January 7, 2014 at 4:00 am

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 ^_^

Reply

Beth January 2, 2014 at 8:58 am

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.

Reply

Elizabeth January 2, 2014 at 1:41 am

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.

Reply

Gretchen Price January 5, 2014 at 4:23 pm

as long as you build it properly it will be fine

Reply

Chimène January 1, 2014 at 1:49 pm

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

Reply

Gretchen Price January 5, 2014 at 6:54 am

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!!

Reply

Luila December 31, 2013 at 3:31 am

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!

Reply

Gretchen Price January 5, 2014 at 6:49 am

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

Reply

Dagmar December 30, 2013 at 12:09 pm

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

Reply

Gretchen Price January 5, 2014 at 7:00 am

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

Reply

Anna December 28, 2013 at 8:49 pm

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!!

Reply

Gretchen Price December 28, 2013 at 10:23 pm

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

Reply

Faty December 28, 2013 at 3:34 pm

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

Reply

Gretchen Price December 28, 2013 at 10:25 pm

HI! Thank you! I am so happy!

Reply

Evelyn December 23, 2013 at 7:29 pm

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!

Reply

Gretchen Price December 24, 2013 at 1:28 am

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

Reply

Clarissa Weapenicappo December 21, 2013 at 11:51 pm

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

Reply

Gretchen Price December 22, 2013 at 1:34 am

Yes Watch This Video For Freezing Cakes

Reply

Evelyn December 20, 2013 at 6:55 pm

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

Reply

Leah kaye December 20, 2013 at 3:00 am

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 :)

Reply

Gretchen Price December 21, 2013 at 1:25 am

excellent!

Reply

Jade December 19, 2013 at 2:26 pm

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?

Reply

Gretchen Price December 20, 2013 at 1:42 am

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

Reply

Mhona December 19, 2013 at 2:28 am

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

Reply

Allen m December 16, 2013 at 7:04 pm

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

Reply

Gretchen Price December 16, 2013 at 7:50 pm

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

Reply

Allen m December 17, 2013 at 8:47 am

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

Reply

Gretchen Price December 18, 2013 at 1:29 am

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

Reply

erica December 15, 2013 at 3:38 am

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!

Reply

SANDRA December 12, 2013 at 8:45 pm

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.

Reply

Gretchen Price December 12, 2013 at 11:29 pm

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

Reply

deepika December 10, 2013 at 5:03 pm

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.

Reply

Gretchen Price December 11, 2013 at 1:17 pm

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

Reply

Leia December 9, 2013 at 2:03 pm

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.

Reply

Gretchen Price December 10, 2013 at 2:37 am

Yes you CAN

Reply

farheen December 7, 2013 at 8:15 pm

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 :(

Reply

Gretchen Price December 7, 2013 at 10:12 pm

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

Reply

Liz November 30, 2013 at 7:25 pm

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

Reply

Alizeh November 30, 2013 at 5:18 pm

What recipe for vanilla cake is the most moist

Reply

Gretchen Price November 30, 2013 at 6:23 pm
Fernando November 27, 2013 at 2:45 am

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

Reply

Fernando November 27, 2013 at 2:44 am

GRETCHEN IS THE BEST BAKER IN THE WORLD

Reply

Fernando November 27, 2013 at 2:09 am

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

Reply

Gretchen Price November 27, 2013 at 2:33 am

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

Reply

Fernando November 26, 2013 at 1:30 pm

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

Reply

Gretchen Price November 27, 2013 at 1:42 am

No it is best to follow the recipe for Chocolate Cake

Reply

Executive Chef Eric November 22, 2013 at 9:05 pm

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

Reply

Gretchen Price November 22, 2013 at 10:24 pm

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

Reply

Sharon November 21, 2013 at 9:22 pm

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!

Reply

Gretchen Price November 21, 2013 at 11:25 pm

high speed for me is MAX speed 10

Reply

JackL November 20, 2013 at 5:58 pm

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

Reply

Gail November 19, 2013 at 12:21 am

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!

Reply

Gretchen Price November 19, 2013 at 11:34 pm

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!

Reply

Gail November 18, 2013 at 9:01 pm

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!

Reply

Gail November 18, 2013 at 5:22 pm

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!

Reply

Gretchen Price November 18, 2013 at 6:10 pm

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

Reply

Marta November 18, 2013 at 4:42 pm

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

Reply

Gretchen Price November 18, 2013 at 6:12 pm

Please read the post called WHAT IS CAKE for the answer

Reply

Ruki November 17, 2013 at 6:32 am

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!

Reply

Gretchen Price November 17, 2013 at 2:16 pm

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

Reply

Ruki November 30, 2013 at 6:42 am

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!

Reply

Elaine November 16, 2013 at 4:08 pm

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?

Reply

Gretchen Price November 16, 2013 at 10:43 pm

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

Reply

bini November 15, 2013 at 6:54 am

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

Reply

Gretchen Price November 16, 2013 at 12:07 am

yes sure

Reply

Rosa November 15, 2013 at 2:52 am

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.

Reply

Gretchen Price November 16, 2013 at 12:05 am

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!

Reply

Daniela November 14, 2013 at 4:32 pm

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

Reply

Jake smith November 12, 2013 at 8:21 pm

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

Reply

Gretchen Price November 12, 2013 at 9:12 pm

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

Reply

izumi November 12, 2013 at 4:27 pm

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

Reply

Gretchen Price November 12, 2013 at 4:49 pm

It can go in hot

Reply

izumi November 12, 2013 at 3:20 pm

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

Reply

Gretchen Price November 12, 2013 at 4:53 pm

Yes

Reply

keesha November 10, 2013 at 11:20 am

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.

Reply

Zoe November 9, 2013 at 9:19 am

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

Reply

Gretchen Price November 9, 2013 at 3:09 pm

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

Reply

E November 8, 2013 at 9:37 am

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

Reply

Gretchen Price November 8, 2013 at 11:51 pm

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

Reply

AmericanGirl February 15, 2014 at 6:34 am

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

Reply

Mubina November 6, 2013 at 5:57 pm

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

Reply

Philis November 4, 2013 at 3:40 pm

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

Reply

Gretchen Price November 4, 2013 at 11:54 pm

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

Reply

Lawrita November 3, 2013 at 9:47 pm

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

Reply

Gretchen Price November 3, 2013 at 10:52 pm

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

Reply

Ravi November 2, 2013 at 3:59 pm

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.

Reply

Tracy November 1, 2013 at 8:25 pm

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!!

Reply

Esra November 1, 2013 at 12:55 pm

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

Reply

Gretchen Price November 1, 2013 at 5:33 pm

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

Reply

Esra November 1, 2013 at 12:38 pm

Hi Gretchen,

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

Love from The Netherlands <3

Reply

Gretchen Price November 1, 2013 at 5:34 pm

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.

Reply

Mia November 2, 2013 at 9:33 am

Thank you!

Reply

Mia November 1, 2013 at 9:36 am

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!

Reply

Gretchen Price November 1, 2013 at 5:35 pm

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

Reply

Oana Ciucureanu October 30, 2013 at 8:28 pm

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

Reply

Gretchen Price October 31, 2013 at 1:48 am

I am sorry too.

Reply

Keonne October 30, 2013 at 4:54 pm

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

Reply

Gretchen Price October 30, 2013 at 5:14 pm

yes but I do prefer the Golden vanilla Cake for this type of application

Reply

Yafit October 30, 2013 at 10:15 am

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

Reply

Gretchen Price October 30, 2013 at 5:16 pm

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

Reply

Oana Ciucureanu October 30, 2013 at 12:19 am

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.

Reply

Gretchen Price October 30, 2013 at 5:12 pm

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

Reply

sara October 30, 2013 at 12:11 am

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

Reply

Dead Star October 29, 2013 at 2:36 pm

What is the depth of your 8″ baking pan?

Reply

Gretchen Price October 29, 2013 at 4:19 pm

I use 2″ deep pans

Reply

Pria October 28, 2013 at 2:23 pm

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

Reply

Gretchen Price October 29, 2013 at 1:57 am

I believe so yes

Reply

teresa October 28, 2013 at 11:36 am

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

Reply

Gretchen Price October 29, 2013 at 1:56 am

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

Reply

teresa October 30, 2013 at 8:59 am

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

Reply

Kat October 26, 2013 at 8:07 am

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 :)

Reply

Gretchen Price October 26, 2013 at 8:32 pm

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

Reply

Galya October 24, 2013 at 9:24 am

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!

Reply

Mia October 22, 2013 at 11:46 am

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

Thank you and Best regards!

Reply

Gretchen Price October 22, 2013 at 5:20 pm

yes

Reply

Mia October 22, 2013 at 9:22 pm

Thank you for your reply!

Reply

Karly G October 21, 2013 at 7:10 pm

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!

Reply

Gretchen Price October 21, 2013 at 8:34 pm

I believe Splenda Baking mix will work just fine here

Reply

Samantha Elsworth October 21, 2013 at 3:04 pm

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

Reply

Gretchen Price October 21, 2013 at 8:32 pm

Yes and leave out the salt too

Reply

Carol October 20, 2013 at 9:26 pm

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 .

Reply

Gretchen Price October 21, 2013 at 12:51 pm

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

Reply

Erika October 18, 2013 at 3:06 am

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.

Reply

Gretchen Price October 18, 2013 at 9:17 pm

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.

Reply

Erika October 19, 2013 at 10:38 pm

Thanks for all your help

Reply

Liliana October 16, 2013 at 6:43 pm

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.

Reply

Gretchen Price October 16, 2013 at 11:03 pm

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

Reply

Madyson October 14, 2013 at 4:45 pm

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

Reply

Gretchen Price October 15, 2013 at 2:16 am

for what reason?

Reply

Kirsty October 12, 2013 at 6:29 pm

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

Reply

Gretchen Price October 13, 2013 at 11:01 pm

use WHITE CAKE recipe

Reply

krystle October 12, 2013 at 12:28 pm

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?

Reply

krystle October 12, 2013 at 12:30 pm

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

Reply

Gretchen Price October 13, 2013 at 11:01 pm

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

Reply

Carola October 11, 2013 at 1:36 pm

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!

Reply

Xenia Howard October 10, 2013 at 8:28 pm

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.

Reply

Gretchen Price October 12, 2013 at 12:35 am

Try the Vanilla Chiffon or the Golden Vanilla cake two very DIFFERENT recipes, read about each one in WHAT IS CAKE

Reply

Kirsty October 10, 2013 at 10:54 am

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

Reply

Sarah October 8, 2013 at 1:04 pm

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 :-)

Reply

Maria October 8, 2013 at 4:45 am

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

Reply

Maria October 7, 2013 at 9:31 pm

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!!

Reply

Gretchen Price October 7, 2013 at 9:53 pm

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

Reply

khairin October 5, 2013 at 7:51 am

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

Reply

Brianna October 3, 2013 at 7:02 pm

My cakes are coming out flat and not fully cooked

Reply

Tabassum October 3, 2013 at 2:11 am

Thanks so much.

Reply

Luz October 2, 2013 at 8:16 pm

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

Reply

Adelyn October 2, 2013 at 6:35 pm

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

Reply

Gretchen Price October 3, 2013 at 12:51 am

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

Reply

Tabassum October 2, 2013 at 6:40 am

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?

Reply

Gretchen Price October 2, 2013 at 11:22 am

same time

Reply

M Ali September 30, 2013 at 11:10 am

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

Reply

Gretchen Price September 30, 2013 at 12:54 pm

yes fine

Reply

Annie September 30, 2013 at 6:43 am

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

Reply

Gretchen Price September 30, 2013 at 12:55 pm

you can use anything you like, and your welcome!

Reply

Ellen September 29, 2013 at 2:20 am

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!!

Reply

Adelyn September 28, 2013 at 3:42 pm

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!

Reply

Gretchen Price September 28, 2013 at 11:33 pm

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

Reply

Rebecca September 26, 2013 at 6:26 am

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…:)

Reply

Ellen September 25, 2013 at 12:32 pm

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!!

Reply

Gretchen Price September 25, 2013 at 2:27 pm

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

Reply

Ash September 19, 2013 at 4:26 am

Hi gretchen my oven has 200 last maximum temprature so how much temprature u want me to bake at

Reply

hannah May 6, 2014 at 3:32 pm

180

Reply

Lydine September 15, 2013 at 2:43 pm

Hi Gretchen! May I sub out the butter with Canola Oil or Olive Oil???

Reply

Gretchen Price September 15, 2013 at 5:13 pm

Please read WHAT IS CAKE before you do

Reply

Lydine September 16, 2013 at 6:54 am

Thanks! Made more sense to What is the difference between the types of cakes and mix method!

Reply

Maria September 15, 2013 at 11:07 am

approximately what is the total time to achieve the ribbon stage.

Reply

Gretchen Price September 15, 2013 at 1:31 pm

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

Reply

Maria September 15, 2013 at 11:02 am

when you say flour that has been sifted does it mean measure,sift then measure again?

Reply

Gretchen Price September 15, 2013 at 1:34 pm

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

Reply

Kirsty September 14, 2013 at 8:22 pm

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

Reply

Gretchen Price September 15, 2013 at 2:34 am

I do not use self rising flour, you will use Plain Flour

Reply

Kirsty September 15, 2013 at 11:39 am

what temperature should i put my oven on, because mine is in Celsius xx

Reply

hannah April 14, 2014 at 5:43 pm

180C is the same as 356F

Reply

Cindy September 13, 2013 at 11:58 pm

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

Reply

Gretchen Price September 14, 2013 at 1:24 am

Yes correct! excellent! Just take out some batter and add some cocoa powder! very good Cindy!

Reply

Kirsty September 14, 2013 at 8:27 pm

how much coco powder would you add to the mixture xx

Reply

Gretchen Price September 15, 2013 at 2:34 am

take out 1/2 cup of flour and add in 1/2 cup cocoa

Reply

lisa September 11, 2013 at 1:13 pm

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

Reply

Gretchen Price September 11, 2013 at 7:04 pm

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

Reply

lisa September 11, 2013 at 10:24 pm

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

Reply

Gretchen Price September 12, 2013 at 12:04 am

yes many do use the cake flour, give it a try see what you like better or if you even see a difference!

Reply

Nina September 10, 2013 at 4:34 pm

Can I put this sponge cake in a water bath while baking?

Reply

Gretchen Price September 10, 2013 at 6:58 pm

You can but it is not necessary

Reply

zarah September 9, 2013 at 9:59 pm

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?

Reply

Gretchen Price September 9, 2013 at 11:49 pm

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!

Reply

michelle September 8, 2013 at 2:52 am

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!

Reply

Gretchen Price September 8, 2013 at 12:07 pm

YAY! Thank you for this message! many have had trouble with it! Im glad you has success!

Reply

Jezeera September 2, 2013 at 4:19 pm

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!

Reply

Gretchen Price September 2, 2013 at 9:44 pm

You are correct!

Reply

Ruth August 30, 2013 at 12:09 am

I need the best non-dairy sponge cake :)
Did you ever make one? How shld I substitute the milk and butter?

Thanks, Ruth

Reply

Gretchen Price August 30, 2013 at 1:07 am

you can use a vegan margarine and use almond milk for the milk part

Reply

Lanell August 28, 2013 at 12:29 am

How many eggs are you using? It doesnt say in the recipe.

Reply

Gretchen Price August 28, 2013 at 12:00 pm

sure it does, right here:
Lg Eggs at room temperature 200g (4)

Reply

Yuka August 25, 2013 at 9:05 pm

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

Reply

Gretchen Price August 26, 2013 at 12:28 am

That is about correct, maybe a pinch higher (almost to the top of the 2″ pan)

Reply

Yuka August 27, 2013 at 10:59 pm

Thank you, as always!

Reply

jackie August 25, 2013 at 10:27 am

wat filling can I use with a vanilla cake

Reply

Gretchen Price August 25, 2013 at 2:15 pm

ANYTHING YOU LIKE! CHECK OUT WHAT IS CAKE

Reply

Diane August 24, 2013 at 1:39 am

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.

Reply

Gretchen Price August 24, 2013 at 3:40 am

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.

Reply

Sap August 18, 2013 at 9:07 pm

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!

Reply

Maria El Maria August 18, 2013 at 4:21 am

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!

Reply

Gretchen Price August 18, 2013 at 9:55 am

these recipes are not meant to be baked in a microwave oven

Reply

Gayle August 17, 2013 at 9:47 pm

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!

Reply

Gretchen Price August 18, 2013 at 12:30 am

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

Reply

Deb McLiechey August 17, 2013 at 3:20 am

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.

Reply

Kera Pederson August 14, 2013 at 8:00 pm

Thank you for making videos, I am a visual learner so this is great for me!! Thank you SO MUCH!!!

Reply

Sandy August 13, 2013 at 7:41 am

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?

Reply

Gretchen Price August 13, 2013 at 4:28 pm
Betsy August 9, 2013 at 5:03 pm

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.

Reply

Zain August 8, 2013 at 5:00 am

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?

Reply

Riza August 3, 2013 at 3:24 pm

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!

Reply

Gretchen Price August 3, 2013 at 4:21 pm

yes it is fine for any pan

Reply

Zain July 28, 2013 at 7:09 pm

Sorry meant to say 4 medium eggs are 200g is that right? If I did by weight? in the uk by the way

Reply

Zain July 28, 2013 at 7:06 pm

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

Reply

Krystal July 27, 2013 at 11:27 pm

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 !!!!

Reply

Yaz July 26, 2013 at 12:21 pm

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.

Reply

Haseeb July 24, 2013 at 8:08 pm

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?

Reply

Mary July 24, 2013 at 7:54 pm

Can I use self rising flour?

Reply

Gretchen Price July 25, 2013 at 1:11 am

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

Reply

Mary July 25, 2013 at 7:53 pm

Thank you so much Gretchen!! I’m going to bake now :)

Reply

Robbin Swain July 20, 2013 at 4:49 pm

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!

Reply

Keira July 19, 2013 at 6:07 pm

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.

Reply

Gretchen Price July 20, 2013 at 5:31 am

You will get 1 thick 12X18 layer with this whole recipe

Reply

Carol July 17, 2013 at 10:57 am

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

Reply

Gretchen Price July 17, 2013 at 11:42 am

Great, and YES

Reply

Aditi July 14, 2013 at 6:29 pm

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?

Reply

ponnu July 11, 2013 at 4:15 pm

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?

Reply

Gretchen Price July 12, 2013 at 12:35 am

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

Reply

ponnu August 8, 2013 at 3:47 pm

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!

Reply

Aniko July 9, 2013 at 4:10 pm

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!

Reply

cravingthis July 9, 2013 at 1:09 pm

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!

Reply

muhsina July 8, 2013 at 5:34 am

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..!!

Reply

Gretchen Price July 8, 2013 at 2:42 pm

Use superfine sugar then, and yes you can reduce by that much

Reply

Tara July 7, 2013 at 7:41 pm

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??

Reply

Gretchen Price July 8, 2013 at 2:43 pm

put all the batter in that sized pan

Reply

Ann Marie July 7, 2013 at 1:05 am

Hi Gretchen….which of your vanilla cake recipes would you recommend for cupcakes? Which would dome higher? Thanks!

Reply

Gretchen Price July 7, 2013 at 1:34 pm

the Golden Cake seems to dome better for everyone (and it is my fav recipe)

Reply

Jocelyn July 4, 2013 at 5:36 am

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?

Reply

Gretchen Price July 4, 2013 at 1:07 pm

Take out 1/2 cup of flour and replace it with cocoa powder

Reply

cravingthis July 3, 2013 at 9:00 pm

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)?

Reply

Gretchen Price July 4, 2013 at 1:09 am

When I weigh a cup of sugar, I get 200g

Reply

Curdent July 3, 2013 at 4:48 pm

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.

Reply

Gretchen Price July 4, 2013 at 1:08 am

Hi! Welcome, currently we do not have the print option, I am sorry

Reply

Charlene July 3, 2013 at 4:26 pm

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

Reply

AWESOME!! July 1, 2013 at 11:21 am

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??

Reply

Gretchen Price July 1, 2013 at 1:57 pm

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

Reply

epi June 30, 2013 at 9:56 am

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.

Reply

Lauren June 26, 2013 at 12:23 pm

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!!

Reply

bekah belle June 26, 2013 at 12:58 am

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?

Reply

Gretchen Price June 26, 2013 at 3:50 pm

it always had a liaison

Reply

Carol June 24, 2013 at 6:34 pm

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

Reply

Gretchen Price June 24, 2013 at 6:44 pm

yes add 1 Tablespoons instant coffee to the milk

Reply

Bethany June 24, 2013 at 3:29 am

I don’t understand why everyone had problems with this recipe, I just tried it for the first time and it turned out perfectly!!

Reply

vat June 20, 2013 at 8:35 am

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?

Reply

Gretchen Price June 20, 2013 at 1:15 pm

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

Reply

Sharon June 18, 2013 at 5:19 am

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?

Reply

Gretchen Price June 18, 2013 at 12:37 pm

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

Reply

Sharon June 29, 2013 at 12:48 am

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.

Reply

pat ham June 18, 2013 at 4:11 am

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!!!.

Reply

Gretchen Price June 18, 2013 at 12:38 pm

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!

Reply

ty June 16, 2013 at 11:49 pm

can i use cake flour for this recipe instead of AP?

Reply

Gretchen Price June 17, 2013 at 1:56 am

yes

Reply

Annette June 15, 2013 at 10:01 pm

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.

Reply

Gretchen Price June 15, 2013 at 10:37 pm

Thank you for noticing!!

Reply

Dina June 14, 2013 at 1:39 pm

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.

Reply

Gretchen Price June 14, 2013 at 1:48 pm

it will be fine just watch your time and temperature and bake UNTIL ITS DONE

Reply

Candy June 14, 2013 at 8:22 am

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 :)

Reply

Crystal June 6, 2013 at 7:54 pm

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.

Reply

Martha June 6, 2013 at 6:14 pm

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.

Reply

hannah May 6, 2014 at 2:26 pm

hey, Martha did you also end up with the sticky top? i might try that tosee if it sorts out the problem.

Reply

Wendy June 6, 2013 at 3:29 am

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 (:

Reply

ana June 4, 2013 at 1:22 pm

i made this but it did not rise:( what do u think went wrong?

Reply

Cristina J June 4, 2013 at 6:15 am

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

Reply

Gretchen Price June 4, 2013 at 1:20 pm

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

Reply

Matt June 3, 2013 at 5:20 am

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

Reply

Lena June 2, 2013 at 1:18 pm

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!

Reply

Jenny June 1, 2013 at 2:50 pm

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 !!

Reply

Danielle June 1, 2013 at 7:26 am

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?

Reply

Gretchen Price June 1, 2013 at 1:50 pm

this recipe is great for everything you named

Reply

kirti June 1, 2013 at 6:41 am

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.

Reply

Annette May 30, 2013 at 7:28 pm

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.

Reply

Nicole May 30, 2013 at 7:02 pm

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! :)

Reply

Heather May 30, 2013 at 6:04 pm

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.

Reply

Lacie May 30, 2013 at 5:19 pm

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.

Reply

Kym May 30, 2013 at 3:50 pm

Once I switched to weighing my ingredient, no trouble.

Reply

Olawale May 30, 2013 at 2:54 pm

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

Reply

Gretchen Price May 30, 2013 at 6:11 pm

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

Reply

Daniel Ryan May 30, 2013 at 2:11 pm

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!

Reply

Aguirre Martha Ramirez May 30, 2013 at 2:02 pm

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 :)

Reply

ladyheart May 30, 2013 at 5:08 am

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 ?

Reply

Pat May 29, 2013 at 6:12 pm

Thanks a lot. Your response was very fast. I appreciate

Reply

Sarko May 29, 2013 at 4:40 pm

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.

Reply

Gretchen Price May 29, 2013 at 6:22 pm

As soon as they are cool to the touch I flip them out onto parchment paper, cool the rest of the way.

Reply

Pat May 29, 2013 at 2:21 pm

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

Reply

Gretchen Price May 29, 2013 at 2:56 pm

pretty sure I already answered YES to this

Reply

Sarko May 27, 2013 at 8:51 pm

What brand of AP flour do you guys use for this and other receipt as the protein contant is deferent brand to brand?

Reply

Sarko May 27, 2013 at 7:55 pm

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

Reply

Stephanie May 22, 2013 at 12:36 am

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

Reply

Gretchen Price May 22, 2013 at 3:41 am

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

Reply

Stephanie May 22, 2013 at 4:02 pm

Thank you so much!!! That will be much easier :)

Reply

mk May 22, 2013 at 12:30 am

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?

Reply

Gretchen Price May 22, 2013 at 3:42 am

its better to bake the cake and the freeze that

Reply

mk May 22, 2013 at 1:39 pm

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?

Reply

Gretchen Price May 22, 2013 at 5:19 pm

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.

Reply

Sylvia May 30, 2013 at 2:38 pm

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 May 21, 2013 at 10:55 pm

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

Reply

Jan W. May 30, 2013 at 3:41 pm

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.

Reply

marie-france May 21, 2013 at 6:22 pm

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 ?

Reply

Gretchen Price May 21, 2013 at 11:30 pm

same amount

Reply

marie-france May 22, 2013 at 5:40 pm

ok thanks !!! i though it would be different cause we mesure the butter in solid form :)

Reply

Gretchen Price May 22, 2013 at 9:55 pm

butter and oil is the same weight and volume

Reply

Grace May 16, 2013 at 7:28 pm

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

Reply

Gretchen Price May 17, 2013 at 3:43 am

I think you should use Lemon Chiffon cake recipe but substitute the lemon with ORANGE!!!!

Reply

Tracy May 16, 2013 at 9:40 am

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 ?
:)

Reply

Dee May 15, 2013 at 3:54 am

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

Reply

Gretchen Price May 15, 2013 at 6:10 pm

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

Reply

Dee May 16, 2013 at 2:07 pm

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

Reply

Susan Goh May 13, 2013 at 11:17 am

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

Reply

Sunny May 13, 2013 at 8:20 am

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 ! ! !

Reply

ahlam May 6, 2013 at 11:39 am

thank you Gretchen;)

Reply

Mike May 6, 2013 at 8:32 am

Can i replace the butter to shortening

Reply

Gretchen Price May 6, 2013 at 1:24 pm

yes you can

Reply

ahlam May 5, 2013 at 1:13 pm

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 :)

Reply

Gretchen Price May 5, 2013 at 2:20 pm

yes it will make 2 8″ layers (square or round)

Reply

Alfredo Walls May 3, 2013 at 12:43 am

Hello Gretchen , is there any difference in adding more or less baking powder when you live at sea level? Greetings from Acapulco Mexico :)

Reply

Gretchen Price May 3, 2013 at 10:23 pm

Yes, but i am not familiar with high altitude baking, Im sorry- I would have to research that

Reply

Ashleigh May 2, 2013 at 4:23 pm

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 :-)

Reply

Gretchen Price May 2, 2013 at 7:01 pm

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.

Reply

Ashleigh May 3, 2013 at 6:22 pm

Thanks!

Reply

Wendy April 30, 2013 at 6:49 am

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.

Reply

Gretchen Price April 30, 2013 at 12:30 pm

I recommend the Choco Buttercream- the cake is light so the filling /icing should be light

Reply

Wendy June 6, 2013 at 3:43 am

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!

Reply

Katelyn April 28, 2013 at 9:48 pm

I just tried out this recipe and wow! best sponge cake I’ve ever made, thanks for the great recipe!!!

Reply

marie-france April 26, 2013 at 2:07 am

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

Reply

Mekhala April 24, 2013 at 9:55 pm

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.

Reply

Zina April 23, 2013 at 7:49 pm

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.

Reply

Gretchen Price April 23, 2013 at 8:20 pm
Vanessa April 20, 2013 at 4:02 am

Hi again….
I forgot to ask if the cupcakes will stick to the cupcake liner if they are not sprayed?
Thanx

Reply

Gretchen Price April 20, 2013 at 2:38 pm

Thye sometimes do, so better to be safe than sorry

Reply

Vanessa April 20, 2013 at 3:49 am

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?

Reply

Gretchen Price April 20, 2013 at 2:38 pm

yes and also fold in some sliced toasted almonds

Reply

martha April 18, 2013 at 6:56 am

thank you, gretchen keep up your excelent work. you are a very wonderful lady.
and may god bless you for ever.

Reply

martha April 18, 2013 at 2:46 am

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””

Reply

Gretchen Price April 18, 2013 at 5:06 am

It will be fine! Thanks!

Reply

martha April 16, 2013 at 2:22 am

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,,,,,

Reply

martha April 16, 2013 at 1:33 am

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.

Reply

Gretchen Price April 16, 2013 at 2:00 am

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

Reply

Bam April 14, 2013 at 10:53 am

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 :)

Reply

Gretchen Price April 14, 2013 at 3:10 pm

Yes, you can take some of this batter and mix in COCOA powder actually better than chocolate

Reply

Bam April 14, 2013 at 4:18 pm

I appreciate your quick reply, Gretchen. Thks for all the baking tutorial. May u be blessed with all the good things in life.. :)

Reply

Julia April 13, 2013 at 9:12 pm

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

Reply

Gretchen Price April 13, 2013 at 11:17 pm

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

Reply

racquel April 13, 2013 at 5:42 am

how do i make a larger batch for baking about 5 to 6 cakes/ should i just multiply the recipe?

Reply

Gretchen Price April 13, 2013 at 2:20 pm

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

Reply

sara April 12, 2013 at 9:12 am

where can i get the vanilla sponge cake video recipe?

Reply

Gretchen Price April 12, 2013 at 2:33 pm

there is no video for it yet

Reply

Ching April 11, 2013 at 6:27 am

Is this the recipe to make twinkies?

Reply

Gretchen Price April 11, 2013 at 1:27 pm

yes correct

Reply

school baker April 4, 2013 at 10:31 pm

Why do you call it sponge cake…I was thinking sponge cake doesn’t have shortening in it???

Reply

Juli April 4, 2013 at 7:23 pm

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.

Reply

Jennifer Joselin April 4, 2013 at 5:47 pm

Hi Gretchen, my question is if sponge cake the same thing as angel food cake or they are completely different?

Reply

Gretchen Price April 4, 2013 at 7:39 pm

Completely different
Angel has no fat, its just egg whites.

Reply

Lydine April 4, 2013 at 1:20 pm

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!!

Reply

Jaime March 31, 2013 at 9:15 am

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!

Reply

Michelle March 30, 2013 at 4:49 pm

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!

Reply

Juli April 4, 2013 at 7:29 pm

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! :)

Reply

Tamara March 27, 2013 at 2:10 pm

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..

Reply

Gretchen Price March 27, 2013 at 2:44 pm

this entire recipe will make 1- 12 ” layer, so you will have to do it twice

Reply

Tamara March 27, 2013 at 2:58 pm

So no just doubling the recipe and torting the cake? :) I’m so new to baking I thank you for the videos. LOL

Reply

Fira March 26, 2013 at 8:34 am

Hi, is this vanilla cake 1?

Reply

Maleeha March 25, 2013 at 7:53 pm

Whats the difference between sponge cake and pound cake and vanilla cake

Reply

Samantha April 5, 2014 at 3:57 pm

pound cake is alot denser, sponge cake is fluffier and lighter, and vanilla cake is just a flavor. :)

Reply

Neeta March 25, 2013 at 3:53 pm

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

Reply

Gretchen Price March 25, 2013 at 7:37 pm

I do not have eggless recipes

Reply

Beatrice March 25, 2013 at 3:26 pm

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

Reply

Gretchen Price March 25, 2013 at 7:39 pm

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.

Reply

marcus March 25, 2013 at 1:44 am

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

Reply

Gretchen Price March 25, 2013 at 6:46 am

How bout just makng the Red VElvet Cake recipe?

Reply

marcus March 25, 2013 at 4:31 pm

Ok. Lol yea I missed the red velvet recipe u have thanks alot

Reply

Loretta Ray March 24, 2013 at 5:06 pm

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!

Reply

LeaRebeL March 24, 2013 at 2:35 pm

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!! :)

Reply

Alicia Balwant March 24, 2013 at 2:09 am

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! :)

Reply

sophia March 23, 2013 at 8:16 pm

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

Reply

Gretchen Price March 23, 2013 at 8:47 pm

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.

Reply

Carie March 23, 2013 at 5:16 am

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. :)

Reply

Beca March 22, 2013 at 6:45 pm

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?

Reply

Vanessa March 22, 2013 at 7:01 am

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!

Reply

Gretchen Price March 22, 2013 at 2:34 pm

Baking Pan Sizes
check out this link

Reply

Michael March 22, 2013 at 3:39 am

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.

Reply

Brenda March 21, 2013 at 11:27 pm

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!

Reply

mary wheeler March 21, 2013 at 10:47 am

THANK YOU FOR POSTING THE RECIPES.

Reply

Crystal March 19, 2013 at 5:01 am

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

Reply

Gretchen Price March 20, 2013 at 1:27 am

You on on the new website give me time to get it all back in order, all the recipes will be here eventually

Reply

Robin Parsons March 18, 2013 at 4:17 am

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

Reply

Gretchen Price March 18, 2013 at 5:24 pm

excellent idea!

Reply

JaqH March 16, 2013 at 3:03 am

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.

Reply

Sharon March 15, 2013 at 3:05 pm

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

Reply

Samantha August 26, 2013 at 5:57 pm

Hmm..isn’t the “tube pan” cakes angel food cake? I think that is a type of sponge cake… Good questions there!

Reply

Myshelle Heimdal March 14, 2013 at 1:57 pm

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?

Reply

Gretchen Price March 14, 2013 at 8:54 pm

Yes freeze (well wrapped in plastic) for up to one month

Reply

Deborah October 22, 2013 at 10:19 am

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.

Reply

Gretchen Price October 22, 2013 at 5:21 pm

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

Reply

JennyC March 13, 2013 at 1:42 am

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!!!!

Reply

yasmeen March 13, 2013 at 12:56 am

could we put the vanilla cake in one large pan or we should divide in 2 pans like you did??? pls answer me thanks

Reply

Gretchen Price March 14, 2013 at 3:34 am

No you will want to always divide thebatter between 2 pans

Reply

marie-france March 23, 2013 at 1:54 am

so we can’t use a rectangle 15” something sheet ?

Reply

GlaMub March 11, 2013 at 4:02 pm

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)

Reply

Cathy for Cali March 11, 2013 at 4:01 pm

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!

Reply

Dylan March 11, 2013 at 1:33 pm

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? :(

Reply

Robin Parsons March 21, 2013 at 6:18 am

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!

Reply

Cindy May 6, 2013 at 2:49 am

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 :(

Reply

Jan W. May 30, 2013 at 3:23 pm

To those having trouble with the eggs getting to the ribbon stage, did you start with room temperature eggs?

Reply

vkreutz January 3, 2014 at 11:45 pm

.I used a hand whisk and it turned out great. My arm got tired but well worth it!

Reply

Cj March 10, 2013 at 4:51 am

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!

Reply

Daisy March 10, 2013 at 7:25 pm

I have to agree!

Reply

Cathy for Cali March 11, 2013 at 4:03 pm

I also agreee with that

Reply

Kelly D. March 9, 2013 at 12:14 am

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!!

Reply

Kitty March 8, 2013 at 3:39 pm

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.

Reply

marie-france April 26, 2013 at 1:59 am

can i try the 375 temperature with the 8 inch pan , my cake don’t rise for some reason

Reply

Gretchen Price April 26, 2013 at 5:21 am

I am going to refilm this video as soon as possible to help you all

Reply

Marie-france April 26, 2013 at 3:38 pm

Thank you for answering our question. And try to help us

Reply

Carla March 8, 2013 at 2:15 pm

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!!!!!

Reply

Robin Parsons March 21, 2013 at 6:26 am

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.

Reply

Daisy March 8, 2013 at 11:53 am

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”

Reply

Mette March 8, 2013 at 6:04 am

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.

Reply

Carla March 10, 2013 at 6:14 pm

8oz = one cup

Reply

Carla March 10, 2013 at 6:20 pm

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

Reply

Lauren March 11, 2013 at 10:11 pm

You would probably use milliliters

Reply

Nadia. D March 22, 2013 at 11:29 am

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 ^^.

Reply

Christine May 2, 2013 at 10:54 pm

I believe 8 oz is 1 cup

Reply

Gretchen Price May 3, 2013 at 5:21 am

yes 8 fluid ounces is one cup

Reply

Jess May 6, 2013 at 9:45 am

Would I need to double this mix to fill a half sheet pan

Reply

Gretchen Price May 6, 2013 at 1:24 pm

I layer half sheet is 1 recipe

Pia September 6, 2013 at 6:17 am

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

Reply

Tammy March 8, 2013 at 4:45 am

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

Reply

Miki H March 8, 2013 at 4:15 am

Excellent — simply put :)

Reply

Debbie March 8, 2013 at 3:59 am

Can I use almond milk?

Reply

Melanie Cramer May 15, 2013 at 7:42 pm

Im actually interesting in learning if Almond Milk could be used in place of the regular cow’s milk as well!

Reply

Gretchen Price May 15, 2013 at 11:26 pm

yes, I have used Soy as well

Reply

Josephine Bitoon May 11, 2014 at 9:03 pm

How did soy milk work in this recipe.

Reply

Gretchen Price May 11, 2014 at 9:04 pm

Should work fine

Alba March 8, 2013 at 3:52 am

I love this old school style. Helps me keep it together and follow the instructions easier! Thanks Gretchen, you are the best!

Reply

Kristie March 8, 2013 at 3:37 am

Damn it! I had NO idea about a liaison in baking. NO not know. This phone is awfully stupid for being a “smartphone”.

Reply

Lea March 8, 2013 at 3:36 am

Perfection, Gretchen !! :) Thanks !!

Reply

Kristie March 8, 2013 at 3:34 am

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.

Reply

miri August 7, 2013 at 12:08 pm

Well, did u try it out?
How was the out come?
Any comments?
Thanks

Reply

Edy September 2, 2013 at 8:06 pm

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!

Reply

hannah March 25, 2014 at 3:54 pm

great corrections but there is a difference between no idea and know idea!

Reply

Darlene March 8, 2013 at 3:30 am

Gretchen!!!! I love old school. Keep doing what your doing!! Its appreciated:)

Reply

Janet Justice March 8, 2013 at 3:30 am

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.

Reply

Gretchen Price September 4, 2014 at 12:21 am

yes right away

Reply

Leave a Comment

Previous post:

Next post: