A soft and reliable perfect vanilla sponge cake filled with jam and buttercream and topped with a thick buttercream layer perfect for decorating. A traditional homemade cake ideal for Mother’s Day, Easter, spring celebrations or afternoon tea.
Classic Vanilla Sponge Cake with Jam and Buttercream
- Total Time: 1 Hour 50 Minutes
- Yield: 12 1x
Description
Some cakes seem to belong to a season, and this vanilla sponge always feels like a spring cake to me.
I am making this one for a Mother’s Day table with soft buttercream flowers on top, even though the weather outside is anything but spring like. Grey skies and cold rain have settled in for the day, which if I am honest suits me quite well. Being tucked up in the kitchen with the oven on and a bowl of cake batter in front of me has always been one of my happiest places.
Sponge cake has a reputation for being difficult and it often makes people nervous to bake one from scratch. Friends often tell me they are worried about getting it wrong or ending up with a heavy cake. The truth is that a good sponge is simply about following the steps carefully and letting the ingredients do their job.
Cake baking is really a little bit of science. Ingredients react together in quite specific ways to create a light and soft crumb. Strangely enough science was never my strongest subject at school, yet sponge cakes always seem to behave when the method is followed properly.
This recipe is one I rely on when I want something classic and comforting. The sponge is soft and light, layered with jam and a generous buttercream filling. There is also plenty of buttercream spread across the top so it can be decorated however you like. I often add buttercream flowers in spring, but the same cake works beautifully for birthdays, family gatherings or a simple afternoon treat with a cup of tea.
It is the sort of recipe that quietly becomes part of everyday life, the kind of cake people always seem pleased to see on the table.
Ingredients
For the Vanilla Sponge
- 225g Unsalted Butter (softened)
- 225 g caster sugar
- 4 large eggs
- 225 g self raising flour
- 2 teaspoons baking powder
- 2 tablespoons milk
- 2 teaspoons vanilla extract
For the Filling
- 100 g strawberry or raspberry jam
Buttercream
- 125 g unsalted butter, softened
- 250 g icing sugar
- 1 teaspoons vanilla extract
- 1 tablespoons milk
- Decorations
- Sprinkles
Instructions
Preheat the oven to 180°C. Grease and line two 20 cm round cake tins with baking paper.
In a large mixing bowl beat the butter and caster sugar together until pale and soft. This usually takes three to four minutes and helps create a lighter sponge.
Add the eggs one at a time, mixing well after each addition. If the mixture begins to look slightly curdled add a spoonful of the flour to bring it back together. I like to alternate some egg and then some flour technique as shown in the video.
Sift in the self raising flour and baking powder. Fold gently into the mixture using a spatula or wooden spoon until just combined. You can also use the mixer on a very slow and gentle speed for this.
Add the milk and vanilla extract and stir gently until the batter becomes smooth and soft.
Divide the mixture evenly between the two prepared cake tins and smooth the tops.
Bake for 20 to 25 minutes or until the cakes are lightly golden and spring back when pressed gently in the centre.
Allow the cakes to cool in their tins for ten minutes, then turn them out onto a wire rack and leave them to cool completely.
Make the Buttercream
Place the softened butter in a mixing bowl, along with the icing sugar, vanilla extract and milk and beat until very smooth.
Assemble the Cake
Place one sponge layer onto a serving plate or cake stand.
Spread the jam evenly over one of the sponges. Then do the same with some of the buttercream for the other. Gently sandwich together.
Spread a thick layer of buttercream across the top of the cake, and around the sides if you wish, so there is enough for decorating.
Use a palette knife to smooth the surface or create soft swirls. Decorate with buttercream flowers, fresh flowers or sprinkles if you like.
- Prep Time: 25 Minutes
- Cooling Time: 1 Hour
- Cook Time: 25 Minutes
- Category: Baking
- Method: Oven
- Cuisine: British
Why does sponge cake sometimes sink in the middle?
A sponge cake may sink if the oven door is opened too early, if the cake is under baked, or if the batter was over mixed. Allow the cake to bake fully before checking and follow the method carefully.
Can I make the sponge cake ahead of time?
Yes. The sponge layers can be baked a day in advance. Once cooled wrap them well and store at room temperature. Fill and decorate the cake the following day.
What jam works best in a traditional sponge cake?
Strawberry and raspberry jam are the most common choices for sponge cakes. Both give a gentle sweetness that balances nicely with buttercream.
How do I make buttercream strong enough for decorating flowers?
Buttercream should be thick enough to hold its shape when piped. If it feels too soft add a little extra icing sugar and mix again until it becomes slightly firmer.