BEST Sponge Cake Recipe

A good sponge cake is a must-have recipe on hand for every baker. It's often the base for many dessert variations from vanilla to chocolate and everything in between. This recipe is simple and easy with 10 minutes to prep and 30 minutes to bake.

Table of Content

• Why make this sponge cake?
• Ingredients and substitutes
• Best sponge cake recipe
• Variations
• Ways to serve sponge cake 
• More cake recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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This has got to be one of the first cakes I learned with mom as a kid. And I make it so often because it is so simple and the taste is amazing. My kids love it.

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Ingredients and substitutes

• All-purpose flour - Yes, regular all-purpose flour works great. No need for special cake flour. And if you have only self-raising flour on hand, use it but reduce the baking powder by half.
• Unsalted butter - I always use unsalted so I can control the amount of salt. And yet, if salted butter is all you have, use it and omit salt in the recipe.
• Sugar - I'm using white sugar so I can have a white cake. It's always best to use fine-grain white sugar, so it dissolves easily in the butter.
• Vanilla - A good quality vanilla will make a huge difference in anything you make. You can use vanilla extract, bean paste or sugar.

Best sponge cake recipe

Cake

• Preheat the oven to 325°F/165°C/Gas Mark 3
• Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pan with parchment paper.
  Pro tip - You can also make 4 x 6-inch round cakes for a tall cake.

• Dry ingredients - Vanilla cake - Sift flour with baking powder and salt. And set aside. Chocolate cake - Sift flour with baking powder, baking soda, cocoa powder, and salt. And set aside.
• In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream butter and sugar until you get a light and fluffy texture.
  Pro tip - We want to add some volume in the batter and dissolve the sugar completely, so make sure to cream well.
• Next, add large eggs, one at a time. Followed by the vanilla extract.
  Pro tip - Ensure the eggs are at room temperature or the batter will curdle. If that happens, just add a tablespoon or two of flour and combine well.
• Then, add the flour mixture and milk alternating in three batches. And combine on low speed.
  Pro tip - Since whipping cream is thick the batter looks a bit stiffer than regular vanilla cake. But the cream will melt in the oven, so don't add any more milk.
• Scrape the sides of the bowl, and ensure you have a smooth batter. Then, divide the batter between the prepared baking pans.
  Pro tip - Use an offset spatula to spread the batter evenly in the baking pan so it bakes evenly.

• Bake for about 25 to 30 minutes, in the center of the oven, until a toothpick inserted in the center comes out clean.
  Pro tip - I like to use cake strips to ensure my layer cakes bake flat.
• Then, cool in the pan for 10 minutes then invert on a cooling rack (wire rack) and cool completely. Always cool cakes completely before you decorate or store them away.
  Pro tip - Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.

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Vanilla buttercream

• In a stand mixer with a paddle the attachment, cream butter with salt for a minute. Then, gradually add the powdered sugar and vanilla extract.
• Once all the powdered sugar is in - gradually add the whipping cream. Continue to whip until you have a light and fluffy whipped cream consistency ( 2 to 3 minutes).
  Pro tip - If you do not whip the consistency will be very soft. The whipping will add volume to the buttercream making it light and fluffy.

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Assemble

• Prepare simple syrup - cool completely before using.
  Pro tip - Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Then, using a bread knife (serrated knife) or cake leveler, cut the domes off the cake layers. Next, cut each layer in half horizontally giving you a total of four layers. Brush each layer with the cooled simple syrup.
• Place a cake layer on the cake board or cake stand.
  Pro tip - If you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.
• Filling - Top with a big dollop of the buttercream – spread evenly with a straight-edged rubber spatula. 
• Top the second cake layer on top followed by more frosting until you have used up all the layers.
  Pro tip - It is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
• Next, place the cake in the fridge for 15 minutes so the layers hold together. 
  Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Frosting - Next, spread the remaining frosting on top and around the cake.
  Pro tip - A straight-edge spatula for the top, an off-set spatula,  and a bench scraper for the sides work better.
• Final touches - You can place the remaining frosting in a piping bag with a star or round piping tip and pipe a border or swirls on top.

Variations

• Lemon sponge cake
  • replace 2 tablespoon milk with lemon juice.
  • Add ¼ teaspoon lemon extract along with the vanilla extract.
  • Adding 2 drops of lemon yellow food color is optional
• Orange sponge cake 
  • replace the milk with orange juice 
  • Add ¼ teaspoon orange extract along with the vanilla extract
  • Adding 2 drops of orange food color is optional 
• Strawberry sponge cake
  • replace the milk with reduced strawberry puree (pulsed in the food processor)
  • Add ¼ teaspoon strawberry extract with the vanilla extract
  • Adding 2 drops of pink food color is optional 

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Frequently asked questions

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Printable Recipe