Butter Cake (Vanilla Sponge Cak)

Name: Butter Cake (Vanilla Sponge Cak)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving
Ingredients: 225 g / 2 sticks butter; 4 egg; 1⁄2 cup / 125 ml milk; 2 tsp vanilla extract; 1 3/4 cups / 265g plain flour; 1/4 cup cornstarch; 2 tsp baking powder; 1 1/2 cups / 330g caster sugar; 3/4 tsp salt; 2 1/2 cups / 625 ml whipping cream; 2 tbsp white sugar; 1 tsp vanilla extract; 400 g/ 14 oz strawberries

User Reviews

4.9

131 reviews

Excellent

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
12
Calories
257 kcal
Course
Baked Goods

Butter Cake (Vanilla Sponge Cak)

Kai Walton

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This Butter Cake (Vanilla Sponge Cake) produces tender vanilla sponge layers with a velvety crumb achieved by combining plain flour and cornstarch. The batter incorporates softened butter in stages with eggs, milk, and vanilla extract, creating a smooth, moist texture perfect for layering with cream and strawberries.

Description

The Butter Cake recipe relies on mixing softened butter into a combination of plain flour and cornstarch to mimic cake flour, resulting in a tender, slightly velvety crumb. The batter includes eggs, milk, and vanilla extract, and is divided between two 20cm cake pans before baking. The cake bakes until a skewer inserted comes out clean but still moist. The cooling process includes a wire rack for even airflow.

For serving, the cake is traditionally layered and covered with whipped cream sweetened with sugar and vanilla, alongside fresh halved strawberries. This combination adds freshness and lightness to the rich sponge cake. The recipe notes suggest using two 20cm pans for manageable, even layers and highlight the choice of flour types for optimal texture.

Store the cake in an airtight container to keep the crumb moist for up to three days. If decorated with cream, refrigerate and bring to room temperature before serving. The recipe provides detailed tips on flour measurements, pan sizes, and mixing technique to achieve consistent results.

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Ingredients

Servings

225 g / 2 sticks butter cut into 8 pieces and softened, unsalted

Wet:

4 egg 55 - 65g / 2 - 2.5 oz each), at room temperature, large
1⁄2 cup / 125 ml milk (whole or low fat, not no fat), room temperature
2 tsp vanilla extract

Dry:

1 3/4 cups / 265g plain flour (all purpose flour, 7 oz) (Note 1)
1/4 cup cornstarch Note 1, or cornflour
2 tsp baking powder
1 1/2 cups / 330g caster sugar normal white sugar also ok, aka superfine sugar
3/4 tsp salt

Strawberries & Cream:

2 1/2 cups / 625 ml whipping cream
2 tbsp white sugar
1 tsp vanilla extract
400 g/ 14 oz strawberries , halved (1 1/2 punnets)

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Instructions

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Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Put the rack in the middle of the oven.
Butter 2 x 20cm / 8" cake pans (Note 2). Line the base with baking paper.
Place Wet ingredients in a bowl and whisk to combine.
Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.
Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds.
Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand (see video / photos in post).
Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.
Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.
A skewer inserted into the middle should come out clean but moist.
Cool on cooling rack for at least 15 minutes then remove cake from pan.

Frosting / Decorating with Strawberries & Cream:

Optional: Use a serrated knife (I use a bread knife) to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.
Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.
If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.
Place a cake on a serving platter. Spread a thin layer of cream over the top.
Cover with strawberries, cut side down.
Top with 1/3 of the cream.
Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.
Decorate with remaining strawberries, as desired.

Notes

This recipe uses a combination of plain flour and cornstarch to substitute cake flour, producing a tender crumb.
For best layer thickness, use two 20cm (8") cake pans, leveling the tops if desired.
Keep the cake airtight for up to three days to prevent drying; refrigerate if decorated with cream and bring to room temperature before serving.
The original recipe was adapted and tested using weight measurements to ensure accuracy.
Whipping cream quantity can be adjusted if less decoration is desired.