All-butter sponge cake

All-butter sponge cake


166 people made this

About this recipe: This moist sponge cake is easy to make and absolutely fantastic. Enjoy for afternoon tea, elevenses or dessert. Simple, yet utterly delicious.


Serves: 1 23cm round cake

  • 110g butter, softened
  • 200g caster sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 225g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 125ml milk
  • 4 tablespoons icing sugar for dusting

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, 1 to 2 tablespoons milk may be added. Spread the batter evenly into the prepared tin.
  3. Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into the centre comes out clean. Cool in tin on a wire rack, then turn out onto a serving plate. Dust with icinfg sugar right before serving.

Recently viewed

Reviews (3)


Worked brilliantly with 23cm tin. Super recipe for when there is no self raising flour! - 17 Jun 2014


Lovely texture and very tasty. Could be split and filled with jam/buttercream but also delicious plain. Nice warm with ice cream. Would also be lovely with fresh fruit and cream. - 26 Aug 2014


Very moist and delicious. - 18 Jul 2014

Write a review

Click on stars to rate