Go Back
+ servings
Buttermilk Sponge Cake

Buttermilk Sponge Cake

PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
No ratings yet


  • 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


  • 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



  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.


Serving: 1slice | Calories: 588kcal | Carbohydrates: 69g | Protein: 8g | Fat: 31g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 224mg | Potassium: 113mg | Fiber: 1g | Sugar: 39g | Vitamin A: 168IU | Calcium: 82mg | Iron: 2mg
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie