Iryna's Vanilla Velvet Sponge Cake

Iryna's Vanilla Velvet Sponge Cake

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

European Recipes : Desserts

Light, airy, and rich with vanilla, this Velvet Sponge Cake is a true celebration of balance and craftsmanship. Iryna believes that the best cakes aren’t just about flavour—they’re about texture, precision, and the joy of creating something from scratch. With its delicate crumb and buttery richness, this cake is a perfect example of how simple ingredients can transform into something extraordinary.

In her cake decorating class at St. Clair College, this sponge cake served as the foundation for the very first project, teaching students the importance of a sturdy yet tender base. Much like Iryna’s journey, this cake is built on resilience and care. The buttermilk adds tenderness, the vanilla brings warmth, and the perfect balance of flour and rising agents ensures a soft, velvety bite. Whether layered with buttercream or enjoyed on its own, this sponge cake is a reminder that the most meaningful creations start with a solid foundation and a passion for the craft.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients for
Iryna's Vanilla Velvet Sponge Cake

350 g Pastry Flour
4 g Baking Soda
150 g Butter (room temperature)
6 g Baking Powder
4 g Salt
280 g Buttermilk (room temperature)
300 g Sugar
150 g Vegetable Oil
2 tsp Vanilla
3 eggs (room temperature)

How to Make
Iryna's Vanilla Velvet Sponge Cake

Preheat your oven to 350 degrees F.
Prepare 2 - 8" or 3 - 6" round pans by spraying with PAM and then line with circular parchment paper on bottom. Cutting about a 4-5" strip for the sides.
Measure each of your ingredients carefully on a kitchen scale.
Add sugar and butter, mix on speed 4 for 4 - 5 minutes or until it turns white.
Put the vanilla in with the eggs. Add one egg at a time to your creamed mixture until fully incorporated.
Very slowly, add the vegetable oil and buttermilk at speed 6 until smooth.
Sift together the baking powder, salt, baking soda and pastry flour and add spoonfuls at a time to the wet mixture and mix on speed 4. Scape the sides if necessary and hand mix at the end until the batter is mixed together and smooth, being careful not to overmix.
Pour even amounts in each of your pans. This can be done by eyeing it up or you can measure the mixture on your scale and divide it by 2 or 3 depending on your pan size.
Bake at 350 degrees F for 25 minutes. Test with a toothpick. It should come out clean if it is done. If not, continue baking for 10 minute increments until it is done.
Let it cool, and wrap tightly in plastic wrap overnight or freeze for a later date.

Notes

To make this a chocolate cake, just replace 20 g of flour with 20 g of high-quality dutch processed cocoa powder. (330 g pastry flour, 20 g dutch-processed cocoa powder).