Easy peasy buttermilk sponge cake

    1 hour 20 min

    Easy to make, moist and scrumptious to eat. Moist and sweet with just a hint of buttermilk tang and vanilla, this lovely, light sponge is ideal for occasions like bridal showers and Mother's Day brunch, or an easy-to-make treat for afternoon tea.

    74 people made this

    Serves: 12 

    • 200g margarine
    • 600g caster sugar
    • 6 eggs
    • 375g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1 dash vanilla extract
    • 250ml buttermilk
    • 1 pinch salt

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 23cm tube cake tin.
    2. In a medium bowl sift flour, bicarb and salt; set aside.
    3. In a large bowl, cream margarine and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition.
    4. Add flour mixture and mix in well, then add buttermilk and vanilla and combine.
    5. Pour into prepared tin. Bake at 170 C / Gas 3 for 1 hour or until bottom is golden and skewer inserted into centre comes out clean.

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    Reviews & ratings
    Average global rating:

    Reviews in English (25)


    Lovely consistancy and very moist but much too sweet.  -  17 Apr 2013


    I rate a number of recipes "5 stars" but then there are the exceptional recipes that there is no way of rating as such. This is one of those recipes. I think I may have just stumbled upon one of the best white cake/pound cake recipes I have ever made. Despite its low rating I reviewed the ingredients list and recognized a classic and accurate ratio of measurements. Most recipes of this type, however, will call for butter. Because this recipe calls for shortening, along with the large number of eggs and sugar, all of which contribute moisture to a cake, I knew I'd be in for one, fine cake! And I was not mistaken. I prepared the recipe exactly as written, using a tsp. of vanilla. When I added the flour and buttermilk, I did so alternately, beginning and ending with the flour and just long enough to combine. I used the batter for cupcakes, which I found took about 23 minutes. I cannot stress enough or overstate the beauty of this cake. It is delightfully moist, perfectly sweet, with a very attractive and tender crumb - and sinfully good. From now on when I make a white cake and I want a guaranteed, perfect result, I will refer to this recipe. I frankly am stumped as to why only three people have reviewed this in 10 years, the recipe's average rating is so deceptively low, and the recipe hasn't been touched in four years! I hope to change that. Lori, this is one beauty of a cake that in my judgement has nothing to do with "white bread." Too bad you can't change the name!  -  20 Jan 2010  (Review from Allrecipes US | Canada)


    Cake was exceedingly sweet. Crust got crunchy from the excess sugar. I baked this in a 9x13 pan, and it took about 1 1/2 hours to test done. I believe the sugar in the recipe is wrong. It had good potential.  -  18 Mar 2000  (Review from Allrecipes US | Canada)