What is the difference between Sponge Cake and Butter Cake?
As the name suggests in both types of cakes two words are evident.
- Sponge
- Butter
Sponge Cake
As for sponge cake, it is made with a few ingredients such as:
- Whipped Eggs
- Sugar
- Flour
sponge cakes do not contain baking powder or baking soda. Instead, eggs or egg whites work as a rising agent and due to their foamy characteristics, it can absorb the syrup and get moist.
Butter Cake
Butter cake has an additional ingredient to Sponge cake which is Butter. Further Baking Powder Or Baking Soda is used as a raising agent. The total ingredients used in butter cake are
- Butter
- Sugar
- Egg
- Flour
- Baking Powder
Difference between Sponge Cake and Butter Cake
| Sponge Cake | Butter Cake |
| Sponge Cake is light, soft & foamy | Butter Cake is dense |
| Made with beaten eggs as a rising agent | Baking Powder / Baking Soda Used as a rising agent |
| Made with three basic ingredients: Whipped eggs, sugar, and flour | Made with Butter in addition to Sponge cake and eggs unbeaten |
Directions
SPONGE CAKE
Preheat the oven to 150°c and line the baking pan with parchment paper.
In a separate bowl whisk the egg white until a little foamy then add salt, sugar, and whisk until a stiff peak form using an electric mixer.
Add egg yolk, one by one, and beat until fully incorporated
Shift flour, add in two batches and mix with a spatula until smooth.
Mix some cake mixture in oil and milk and mix in the cake batter.
Pour into the baking pan, tap the pan on a surface a few times to get rid of big air bubbles
- Make sure to stir the straw or stick clockwise to get even surface of the baked cake
Bake for 20 mins or until done
Tap the pan on the surface a few times after out of the oven while hot, remove it from the pan and let it cool on a rack.
BUTTER CAKE
Preheat oven to 150°c. Butter and flour cake pan, tapping out excess flour.
In a medium bowl, whisk together flour, baking powder, and salt. Set flour mixture aside.
In a large mixing bowl, beat butter and sugar on medium-high speed until thick and fluffy.
Add 2 eggs, one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla extract and beat to combine.
Reduce mixer to medium speed and add the flour mixture alternating with the 1/2 cup of room temperature buttermilk.
Allowing the flour and buttermilk to incorporate with each addition, and beat until just combined and smooth.
Pour batter into the prepared cake pan and spread out the batter into the pans smoothing out the tops with a spatula.
Bake for 15 to 20 minutes
Remove from the pan and let it cool on a rack.
We hope you like the recipes for Vanilla Sponge Cake and Butter Cake, please do not forget to share your feedback 🙂
Vanilla Sponge Cake
Ingredients
- 2 Egg yolks
- 1 pinch Salt
- 2 Egg whites
- 60 gram Sugar
- 7 gram Vanilla powder
- 60 gram All-purpose flour
- 20 gram Oil
- 20 gram Milk
Instructions
- Preheat the oven to 150°c and line the baking pan with parchment paper.
- In a separate bowl whisk the egg white until little foamy then add salt, sugar, and whisk until a stiff peak form using an electric mixer.
- Add egg yolk, one by one, and beat until fully incorporated.
- Shift flour, add in two batches, and mix with a spatula until smooth.
- Mix some cake mixture in oil and milk and mix in the cake batter.
- Pour into the baking pan, tap the pan on a surface a few times to get rid of big air bubbles.
- Bake for 20 mins or until done.
- Tap the pan on the surface for a few times after out of the oven while hot, remove from the pan and let it cool on a rack.
Nutrition
Vanilla Butter Cake
Ingredients
- 1 &1/4 cup All-purpose flour
- 1/2 tsp Baking Powder
- 1/4 tsp salt
- 1/2 cup Unsalted butter Softened
- 1/3 cup Sugar Granulated
- 2 Large Eggs
- 2 tsp Vanilla Powder
- 1/2 cup Butter Milk
Instructions
- Preheat oven to 150°c. Butter and flour cake pan, tapping out excess flour.
- In a medium bowl, whisk together flour, baking powder, and salt. Set flour mixture aside.
- In a large mixing bowl, beat butter and sugar on medium-high speed until thick and fluffy.
- Add 2 eggs, one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla extract and beat to combine.
- Reduce mixer to medium speed and add the flour mixture alternating with the 1/2 cup of room temperature buttermilk.
- Allowing the flour and buttermilk to incorporate with each addition, and beat until just combined and smooth.
- Pour batter into the prepared cake pan and spread out the batter into the pans smoothing out the tops with a spatula.
- Bake for 15 to 20 minutes.
