All-butter sponge cake

    55 min

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

    239 people made this

    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.

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    Reviews & ratings
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    Reviews in English (164)


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


    This is the best butter sponge cake I have ever baked! I created a Hello Kitty cake with a double mixture of this lovely recipe. I used a 42cm round cake pan. I used self raising flour instead and no baking powder. Worked well.  -  22 Mar 2017


    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