This easy to make Buttermilk Sponge Cake has amazing flavor with a soft, light, and tender texture. Paired with just about any filling or frosting, creating the perfect bake for any occasion. A great recipe to have on hand as it's made with basic ingredients and is quick to whip up.

Buttermilk Sponge Cake

Every baker needs a good sponge cake recipe to pull up when needed, this one's mine. A no-fuss bake made with ingredients that I always have in my kitchen, this recipe is definitely a keeper.

This classic sponge has 2 ingredients contributing to the softness of this sponge. Those magical ingredients, buttermilk, and oil!

The buttermilk contributes largely to the light tangy flavor and tender, moist texture of this cake. Cakes baked using oil, remain softer than cakes made with butter. These two ingredients combined with the rest create the best bakery-style texture and flavor.

Just a note on a few ingredients and substitutes if needed

While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.

Flour: I used cake flour for this recipe. Cake flour creates a soft, light, and tender texture. If you do not have any cake flour, then use either all-purpose or plain flour.

Baking powder and baking soda: Raising agents in the recipe.

Oil: Use a neutral-flavored oil like canola or sunflower oil

Eggs: Eggs help to lighten and leaven the bake. They also add flavour, colour, and richness to the sponge.

Buttermilk: The buttermilk in this recipe serves to add moisture and keeps the sponge soft, light, tender, and fluffy.

If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to 1 cup (250ml) milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.

Vanilla extract: Adds flavor to the bake. You can also try lemon, almond, or orange extract to add flavor to the cake.

Sugar: Adds sweet deliciousness to the bake.

Variations and serving suggestions

Give this cake a beautiful decorative touch with any toppings and filling you prefer.

Here are a few ideas if you would like to give it a try:

3 ingredient whipped cream frosting
Seasonal fruit like blueberries, strawberries, or raspberries
Chocolate or vanilla buttercream
A drizzle of fruit syrup
Sifted powdered sugar
Plain whipped cream
A scoop of ice cream

A Few Cook’s Notes for buttermilk Sponge Cake

Make sure that the eggs are at room temperature. Eggs at room temperature whip up to a greater volume and create a softer bake.
If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to 1 cup (250ml) milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk.
Mix the batter just until all the ingredients have been combined. Over mixing will also cause a heavy and dense bake.
Test if the cake is baked by inserting a skewer into the center of the cake. The skewer should not have any batter clinging to it when removed.
Turn the cake out onto a cooling rack five minutes after baking. Leaving it in the hot pan for too long will cause the middle of the cake to become soggy and dense. Cool completely before frosting.

Whisk or sift the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a separate bowl, add the sugar, oil, eggs, buttermilk, and vanilla extract,
Beat well.

Slowly add the flour mixture to the beaten egg mixture
Beat until well combined and until the batter is smooth.
Pour the batter into 2 greased and lined 9 inches (23cm) round cake tins. Bake at 350°F (180°C) for about 25 to 30 minutes until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow the cakes to cool in the pans for about 5 minutes before turning out onto a cooling rack.

If you like this recipe, be sure to check out my other amazing cakes and dessert recipes

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