Light, airy, and beautifully soft, this homemade sponge cake is a timeless classic that forms the perfect base for countless desserts. Whether layered with fresh cream and fruit, soaked with syrup for a celebration cake, or simply dusted with powdered sugar and served with tea, this sponge cake delivers a delicate texture and rich flavor every time.
Why You’ll Love This Recipe
• It uses simple pantry ingredients you likely already have
• The texture is light, fluffy, and perfectly balanced
• It’s versatile and works for layered cakes, trifles, or roll cakes
• No complicated techniques required
• It bakes evenly with a soft, golden finish
• Perfect for birthdays, gatherings, or everyday treats
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs, room temperature
1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 ml) whole milk, warm
1/4 cup (60 ml) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 6–8 minutes, until the mixture becomes pale, thick, and triples in volume.
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture in three additions using a spatula. Be careful not to deflate the batter.
In a small bowl, combine the warm milk, melted butter, and vanilla extract.
Take a few spoonfuls of the batter and mix it into the milk mixture to lighten it. Then gently fold everything back into the main batter until fully incorporated.
Pour the batter into the prepared pan and gently tap the pan on the counter to release air bubbles.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Lemon Sponge Cake: Add 1 tablespoon fresh lemon zest and replace vanilla extract with 1 tablespoon lemon juice.
• Chocolate Sponge Cake: Replace 2 tablespoons of flour with 2 tablespoons unsweetened cocoa powder.
• Almond Sponge Cake: Replace vanilla extract with 1/2 teaspoon almond extract.
• Filled Layer Cake: Slice the sponge in half and fill with whipped cream and fresh strawberries.
• Syrup-Soaked Sponge: Brush with simple syrup flavored with orange blossom or vanilla for extra moisture.
Storage/Reheating
Store the sponge cake in an airtight container at room temperature for up to 2 days.
For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days.
To freeze, wrap the completely cooled cake in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
If you prefer a slightly warm slice, heat in the microwave for 8–10 seconds.
FAQs
Why did my sponge cake collapse?
This usually happens if the batter was overmixed after adding the flour or if the oven door was opened too early during baking.
How do I make my sponge cake extra fluffy?
Beating the eggs and sugar until thick and pale is essential. This step incorporates air, which gives the cake its structure.
Can I make this cake without baking powder?
Traditional sponge cakes rely only on whipped eggs for lift, but removing baking powder may result in a slightly denser texture.
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will produce an even softer and lighter crumb. Substitute it in equal amounts by weight.
Why is my sponge cake dry?
Overbaking is the most common cause. Check for doneness a few minutes before the minimum baking time.
Can I double this recipe?
Yes, simply double all ingredients and use two 8-inch pans or one larger pan, adjusting the baking time as needed.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is ready.
Can I use this sponge for layered celebration cakes?
Absolutely. It’s sturdy enough to hold fillings and frostings while remaining light.
How should I slice the cake evenly?
Use a serrated knife and gently saw back and forth. For layers, a cake leveler works best.
Can I add fruit directly into the batter?
It’s better to use the sponge as a base and add fruit between layers, as fresh fruit can weigh down the batter.
Conclusion
This homemade sponge cake is a reliable, versatile recipe that belongs in every baker’s collection. With its airy texture and delicate sweetness, it serves as the perfect canvas for creative toppings and fillings. Once you master this simple technique, you’ll find yourself turning to it again and again for both special occasions and everyday treats.
This Homemade Sponge Cake is light, airy, and beautifully soft with a delicate crumb. Made from simple pantry ingredients, it’s a versatile base perfect for layered cakes, trifles, or enjoying on its own.
Ingredients
4 large eggs, room temperature
1 cup (200 g) granulated sugar
1 cup (120 g) all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60 ml) whole milk, warm
1/4 cup (60 ml) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
Beat eggs and sugar on high speed for 6–8 minutes until pale, thick, and tripled in volume.
Whisk together flour, baking powder, and salt.
Gently fold dry ingredients into egg mixture in three additions, being careful not to deflate the batter.
Mix warm milk, melted butter, and vanilla in a small bowl.
Stir a few spoonfuls of batter into the milk mixture to lighten it, then gently fold back into the main batter.
Pour into prepared pan and tap gently to release air bubbles.
Bake 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Properly whipping eggs and sugar is key for a light texture.
