This vanilla sponge cake recipe has the secret to keeping it moist and fresh for four days. Nagi Maehashi of Recipe Tin Eats shared her method for achieving a soft, fluffy cake that stays moist for days but can withstand the weight of buttercream without collapsing.
She explained: “This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter-based cakes. It has the world-renowned, very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes. But it’s more sturdy than Japanese cakes, which are so delicate, they can really only be decorated with cream.”
Vanilla cake recipe
Ingredients
- 300g plain/all purpose flour
- 2.5 teaspoons baking powder
- A quarter tsp cooking salt
- Four large eggs (50–55g each), at room temp
- 300 g caster/superfine sugar (granulated/regular works too)
- 115g unsalted butter, cut into 1.5cm/1/2” cubes
- 250ml milk
- Three tsp vanilla extract
- Three tsp vegetable or canola oil
Vanilla buttercream
- 225g unsalted butter, softened
- 500g soft icing sugar/powdered sugar (sifted)
- Three tsp vanilla extract
- Two to four tbsp milk
Method
Preheat the oven to 180C, or 160C with a fan, and allow it to heat for 20 minutes before beginning any mixing. Position the oven rack in the centre. Prepare two 20cm (8-inch) round cake tins by buttering them and lining them with baking paper. Solid-base pans are preferred over loose-bottomed ones.
In a large bowl, whisk the flour, baking powder, and salt together until well combined. Set this aside.
Using a stand mixer fitted with a whisk or a hand mixer, beat the eggs on medium-high speed for 30 seconds. With the mixer running, gradually add the sugar over 45 seconds. Then continue beating on high-speed for seven minutes, until the mixture becomes pale, thick, and triples in volume.
While the eggs are beating, combine butter and milk in a heat-safe container and microwave on high for two minutes to melt the butter, or heat on the stove. Once the egg mixture is ready, sprinkle in one-third of the flour mixture and mix gently on low speed for five seconds. Add half of the remaining flour, mix for another five seconds, then add the rest and mix for five to 10 seconds, just until the flour is incorporated. Stop as soon as you no longer see dry flour.
In the now-empty bowl that held the flour, stir together the hot milk, vanilla extract, and oil. Add approximately one and a half cups of the whipped egg mixture to this milk mixture and whisk vigorously until smooth and foamy.
Turn the mixer back on to low and slowly pour the milk mixture into the remaining egg batter over about 15 seconds, then stop the mixer. Scrape the sides and bottom of the bowl, then beat again on low speed for 10 seconds until the batter is fully combined and smooth.
Divide the batter evenly between the prepared pans. Tap each pan on the countertop three times to eliminate large air bubbles. Bake for 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them rest in their pans for 15 minutes. Carefully turn them out onto wire racks to cool completely. For layered cakes, allow them to cool upside down so any domed tops naturally flatten, making stacking easier.
Once fully cooled, decorate with your preferred frosting, or use whipped cream, fresh fruit, or jam.
To make vanilla buttercream, beat butter using a stand mixer with the paddle attachment on high speed for three minutes until it becomes pale and fluffy. Gradually add powdered sugar in three stages, mixing slowly at first to prevent a sugar cloud. Once mostly incorporated, beat on high for three minutes until light and airy. Add vanilla and a small amount of milk if needed to adjust the consistency, then beat for another 30 seconds. The buttercream should be soft yet firm enough to hold its shape for piping. Use immediately or store in the fridge and re-beat before using.