Hero Sponge · Bakery Recipe
Our Most Versatile Vanilla Sponge
I am about to give away my biggest trade secret. Our Hero Sponge is the moist, tender and reliable vanilla sponge recipe we come back to again and again. It is delicious on its own, beautiful with buttercream, excellent under ganache, happy as cupcakes and sturdy enough for lofty layer cakes.
The best bit? It is also wonderfully simple. No waiting for butter to soften, no creaming, no mixer tantrums, and no elaborate equipment. Just scales, a bowl, a whisk and a recipe that behaves.
Hero Sponge is an oil-based vanilla cake recipe designed to stay moist, tender and versatile. It can be used for cupcakes, layer cakes and flavour variations including lemon, coffee, cookies and cream, pistachio, matcha and red velvet.
Why We Switched To Oil-Based Sponge
A few years ago, I made the controversial decision to move our sponge recipes from butter-based to oil-based. I resisted it at first because I used to be a pure-butter snob, and butter does bring gorgeous flavour.
But butter became painfully expensive, and it also made production slower. It needs to be brought to room temperature, creamed with sugar, handled carefully and coaxed into behaving. Oil-based sponge is faster, simpler and more consistent.
It also means we can use ordinary granulated sugar because there is no creaming stage. For a bakery, that matters. For a home baker, it matters too, because it makes the recipe easier, cheaper and harder to mess up.
- Moisture Oil stays liquid at room temperature, helping the crumb stay tender.
- Speed No creaming butter and sugar, no mixer required.
- Consistency A simpler mixing method means fewer ways for the sponge to go wrong.
Taste And Texture
The Two Non-Negotiables
There are two things a sponge must get right: taste and texture. A cake can look magnificent, but if the sponge is dry, dense or dull, the spell breaks instantly.
Butter does add flavour, while oil is more neutral. The secret to making an oil-based sponge taste as good, if not better, is to bring flavour and richness back through dairy. Buttermilk or low-fat natural yoghurt gives the sponge tenderness, depth and a gentle tang that lifts the whole cake.
The one place we do not compromise on butter is our Swiss meringue buttercream. With proper butter in the frosting, nobody misses it in the sponge.
Texture is where oil-based sponge really shines. Butter-based sponges often have a tighter crumb. Since oil remains liquid at room temperature, the sponge stays softer, fluffier and more tender for longer.
Oil gives the sponge softness and staying power. Buttermilk or yoghurt brings flavour, tenderness and tang. Together, they make a sponge that is moist, easy to mix and far more forgiving than a creamed butter sponge.
No waiting around for ingredients to warm up. No creaming. No stand mixer. No drama. This is one-bowl sponge-making at its most useful.
This recipe is also wildly versatile. We use the Hero Sponge idea for coffee cakes, cookies and cream cakes, lemon cakes, pistachio, matcha and even red velvet. The free vanilla base recipe is below, along with a few easy inclusions. If you want the extended versions, size guides, chocolate variations or free-from recipes, those are available as downloadable recipes too.
Once you have tried the base recipe, you can explore the full Hero Sponge flavour variations, chocolate sponge variations, sponge size guide, vegan version, gluten and dairy-free version, and gluten, egg and dairy-free version.
The Most Versatile And Moist Vanilla Cake Recipe
Makes 3 x 6 inch layers, or 2 x 8 inch layers, or around 12 muffin-sized cupcakes.
Ingredients
- 3 medium eggs
- 80g neutral oil, such as sunflower or vegetable oil
- 120g buttermilk or low-fat natural yoghurt
- 100g whole milk
- 20g vanilla extract
- 300g granulated sugar
- 5g salt
- 350g plain flour
- 15g baking powder
Method
- 1 Preheat the oven to 150°C. A lot of recipes call for 180°C, but for an even rise, low and slow is the key.
- 2 Crack the eggs into a mixing bowl. Add the oil, buttermilk, milk and vanilla, then whisk until well combined.
- 3 Add the sugar and salt, then whisk again until mixed well.
- 4 Sieve the flour and baking powder into the bowl. Whisk until no lumps are visible, but do not overwhisk.
- 5 Bake according to the tin size or cupcake case size below.
Baking Times
For layer cakes, grease your cake tins and divide the batter evenly between them. Place on the middle shelf of the oven and bake for around 27 minutes.
For cupcakes, divide the batter evenly between cupcake cases, filling each about two-thirds full. Fairy cake cases will take around 12 to 13 minutes. Larger muffin-sized cupcakes may take around 16 to 19 minutes.
Check for doneness with a cocktail stick. If it comes out with wet batter, bake for another 2 minutes and test again. Once just clean, remove from the oven and leave the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
- Wet Batter Bake for another couple of minutes and test again.
- Moist Crumbs Usually a lovely sign for a tender sponge.
- Clean Stick Remove from the oven and cool in the tins for 10 minutes.
Flavour Inclusions
Below are some simple flavour inclusions you can stir through the batter at the end. If you like this recipe and want the fuller set of variations, including chocolate, larger sizes and free-from versions, you can find them in our recipe collection.
- Cookies And Cream Crush 10 to 12 Oreo cookies and stir them through the batter.
- Red Velvet Mix 2 tablespoons of cocoa powder with 2 tablespoons of oil. Add 2 to 3 teaspoons of red food colouring until you reach a deep red shade, then stir through the batter.
- Lemon Add lemon zest and a little lemon extract for a bright citrus sponge.
- Coffee Add dissolved espresso powder for a soft, grown-up coffee sponge.
- Pistachio Or Matcha Use carefully measured pastes or powders so the texture stays balanced.
Red Velvet purists may scoff at this shortcut because we are not using vinegar in the recipe. But the buttermilk already gives our sponge its lovely tang, and most readily available cocoa powder is Dutch processed anyway. Also, there is the small matter of using red food colouring, so let us not pretend we are standing in a field of untouched tradition.
The Biggest Sponge Secret
There you go. That is our biggest secret: a simple, moist, versatile vanilla sponge that behaves beautifully and can be adapted in more ways than any reasonable person needs, although we are clearly not reasonable people when cake is involved.
If you want the full set of variations pictured, you can buy the Hero Sponge recipe here. We also have chocolate variations, size variations for larger cakes, and free-from versions too.
The free vanilla base is a brilliant place to start. The paid Hero Sponge recipe collection gives you more flavour variations, size guidance and specialist versions so you can bake with much more confidence.
Let me know how you get on, and if you come up with any brilliant flavour inclusions, I absolutely want to hear about them. Lots of love, Reshmi xoxo
Made this recipe about a 1000 times now,I bake it in a 13*9 inches approx cake pan. I then use it for my lamington triangle cake and sell it everyday,everybody loves it. I wanted to comment to thank you so much for this gem of a recipe,I absolutely love it! What I love most about it is its cost effectiveness and it is perfect for selling them at a lower price that can be affordable for anyone.
Is this oven temp for a fan/convection oven, perhaps? That isn’t the assumption in US recipes so I’m wondering. I’m at 45min in the oven at 300°F and still coming up with fully liquid batter on my skewer. I bake regularly in this oven and haven’t had a problem with underbaking, so I’m pretty sure the temperature is accurate. The batter looked normal to me, I don’t think I added the wrong amount of liquid. I’m baking in 2 9" round metal pans.
I try to avoid seed oils, can I substitute olive oil?
Hi, I’d like to try the recipe using a traybake tin, 13×9 how long should I bake it for ?
Many thanks
Has anyone used this recipe to make a jelly roll? Does it roll easily when following the traditional roll directions upon removal from the oven? Thank you.
Although I’m not Michelin trained I am a very skilled baker and your oil based cake recipe is fantastic. I’ll admit I was a bit skeptical but it took only one time using your recipe to make me a believer. So thank you very much.
I do have a question however, I prefer to use organic Cocoa powder which is minimally processed and of course not “dutch processed”So what addition should I make for Red Velvet to get the rise I desire? Baking soda perhaps but how much so as to not impact the flavor?
Easy recipe and the cake is so lovely and moist! It yielded 18 muffin sized cupcakes. I split up the mixture to make a few different flavours (biscoff, toffee and raisin). All turned out great! I used the trick of tossing the toffee and raisins in flour to help suspend them in the mixture.
The flavour hacks are fab! I gravitate towards cakes that are oil based for all the reasons you mentioned above- cost, time etc. Glad to have your amazing recipe to add to my list!
Doubled the recipe to make vanilla
Cupcakes and managed to have so much leftover so used that to make a coffee and walnut cake. Love the different variations of flavours you can use with this recipe. Both lots of cakes turned out soft and fluffy. Will definitely be using this recipe again, not to mention how cost effective it is too!
Its taken me a while to pluck up the courage to bake a cake again (I used to enjoy it, but stopped for a while) and my partners birthday was the perfect excuse! I made a chocolate orange cake and it was delicious!!! So easy to make, and super tasty – its unlikely I’ll be using another cake recipe again!