An exceptional yet simple moist sponge cake made with pantry staples, it has a velvety, tender crumb and keeps well for three days. There are many mixing methods for making cakes. Each technique is based on specific ingredients and uses different mixing methods, resulting in a different final product: from a light-as-air cake to one that’s sturdy enough to hold up in wedding tiers.

Two standard methods are the creaming method and the reverse creaming method. These methods tend to produce a dense cake with a tight crumb and a sturdy texture. Mix the dry ingredients in a bowl, starting with cake flour, baking soda, and salt.

Mix those, then set them aside. For the wet ingredients, put some softened butter in a bowl, add sugar, and beat until it’s all nice and fluffy. Once you mix that up, add eggs one at a time, mixing well until they are incorporated. When you mix the eggs this way, they help combine with the batter well.

Add vanilla extract and whisk, but do not overmix the batter. Add the dry ingredients to the wet ingredients and begin to fold them. Add buttermilk between the flour. The buttermilk will make the cake extra rich and moist.

You will bake this cake in a nonstick sprayed and dusted with flour. Pour your batter into the pans and bake them in a 350-degree oven for 30 to 35 minutes.

Once baked, you will slice the top of the cake to level it, then spread buttercream over each slice while piling them onto each other. Pipe the rest of the cake with the buttercream, then slice it up.


  • 225 g / two sticks of unsalted butter, cut into eight pieces and softened
  • Four large eggs at room temperature
  • 1⁄2 cup / 125 ml milk (whole or low fat, not no fat), room temperature
  • 2 tsp vanilla extract
  • 1 3/4 cups / 265g plain flour (all-purpose flour, 7 oz)
  • 2 tsp baking powder
  • 1 1/2 cups / 330g caster sugar / superfine sugar
  • 3/4 tsp salt


  1. Preheat the oven to 180C/350F or 160C/320F. Put the rack in the middle of the oven.
  2. Butter your cake pans, and then line the base with baking paper.
  3. Place Wet ingredients in a bowl and whisk to combine.
  4. Place dry ingredients in a bowl and use a handheld beater at speed 1 to whisk quickly.
  5. Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1.
  6. Once the butter is incorporated, speed up to 5 and whisk for 10 seconds.
  7. Add another 1/3 of the butter, repeat, and then add the remaining butter. It should look like wet sand.
  8. Add half the wet mixture and beat until incorporated. Add the remaining wet mixture and beat on medium speed until almost completely smooth.
  9. Divide between cake pans, and smooth the surface, then bake for 25 minutes.
  10. A skewer inserted into the middle should come out clean but moist.
  11. Cool on a cooling rack for at least 15 minutes, then remove the cake from the pan.