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Buttermilk Sponge Cake

PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
servings8 Slices
Made with basic ingredients and quick to whip up.
Buttermilk Sponge Cake

Watch how to make the recipe

Ingredients
US Customary - Metric
  • 2 ½ cups all-purpose or cake flour
  • ¼ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ cups sugar
  • 1 cup oil See note 1
  • 4 eggs
  • 1 cup buttermilk See note 2
  • 2 teaspoons vanilla extract
Instructions
  • 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, and beat well.
  • 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 pans.
  • 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.
  • Frost or decorate as you prefer.

Frequently asked questions about the recipe

  • How do I frost or decorate this bake? See note 3
  • How do I know when the cake is baked? See note 4
  • Why does the baked cake have a heavy and dense texture? See note 5
Recipe Notes
  1. Use a neutral-flavored oil like canola or sunflower oil
  2. 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.
  3. 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
  4. 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.
  5. Over mixing will cause a heavy and dense bake. Mix the batter just until all the ingredients have been combined.
Nutrition
Serving: 1slice | Calories: 588kcal | Carbohydrates: 69g | Protein: 8g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 224mg | Potassium: 113mg | Fiber: 1g | Sugar: 39g | Calcium: 82mg | Iron: 2mg