Why You’ll Love Sponge Cake Recipe
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Light and fluffy with the perfect spongy texture
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Simple ingredients, no fancy tools required
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Moist and soft, thanks to the boiled liquid mixture
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Great base for frosting, layering, or fruit toppings
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Quick to prepare with only a few steps
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Bakes beautifully with a golden top
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Versatile for birthdays, tea-time, or casual treats
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Stores well and stays moist for days
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Beginner-friendly and foolproof
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No butter required
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1/2 cup oil
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1/2 cup milk
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1/2 cup water
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2 cups all-purpose flour
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4 teaspoons baking powder
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4 eggs
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1 teaspoon vanilla extract
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1 cup sugar
Directions
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Boil the liquids: In a small saucepan, combine the oil, milk, and water. Bring to a boil, then remove from heat and let it cool slightly.
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Sift the dry ingredients: In a mixing bowl, sift together the flour and baking powder. Set aside.
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Beat the eggs and sugar: In a large mixing bowl, beat the eggs, vanilla extract, and sugar for about 5 to 6 minutes, until pale and fluffy.
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Combine dry and wet: Gradually fold the sifted flour mixture into the egg mixture, mixing gently.
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Add boiled mixture: Slowly pour the slightly cooled oil, milk, and water mixture into the batter, stirring until smooth and well combined.
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Bake: Pour the batter into a greased and floured 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields one 9-inch round cake, which serves approximately 8 to 10 people.
Prep time: 15 minutes
Cook time: 25–30 minutes
Cooling time: 30 minutes
Total time: About 1 hour 15 minutes
Variations
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Lemon Sponge: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice for a citrusy twist.
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Chocolate Version: Replace 1/4 cup of flour with cocoa powder for a chocolate sponge.
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Almond Flavored: Substitute vanilla extract with almond extract.
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Layered Cake: Double the recipe and create a layered sponge with whipped cream or jam filling.
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Marble Effect: Swirl in some chocolate or coffee batter for a marbled sponge cake.
Storage/Reheating
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigeration: Can be refrigerated for up to 5 days. Allow it to come to room temperature before serving.
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Freezing: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
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Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.
FAQs
What makes sponge cake fluffy?
Beating the eggs and sugar thoroughly incorporates air, which helps create a light and airy texture.
Can I use butter instead of oil?
Yes, but oil provides more moisture. If you use butter, melt it before adding and keep the same quantity.
Can I make this cake ahead of time?
Absolutely. It actually tastes better the next day after the flavors settle.
Can I use whole wheat flour instead of all-purpose?
You can, but the texture will be denser and not as fluffy.
Is this cake good for layering?
Yes, its structure is stable enough for layers and fillings like whipped cream or jam.
Can I use a different pan size?
You can use an 8×8 square pan or even a loaf pan, but adjust the baking time accordingly.
Why do I need to boil the liquids?
Boiling the liquids helps emulsify the batter and results in a moist, tender crumb.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean, the cake is ready.
Can I reduce the sugar?
Yes, but reducing too much may affect the texture and rise of the sponge.
What toppings go well with this sponge cake?
Fresh berries, whipped cream, chocolate ganache, or a dusting of powdered sugar are all great options.
Conclusion
This sponge cake is a true kitchen staple—simple, reliable, and delicious. Whether you’re enjoying it plain or dressed up with frosting and fruits, it always delivers a light and satisfying bite. Try it once, and you’ll be adding it to your regular baking rotation.
Sponge Cake
A light, fluffy, and moist sponge cake made with basic pantry staples. Perfect for any occasion and great as a base for layered or frosted cakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 9-inch round cake
- Category: Dessert
- Method: Baking
- Cuisine: Universal
- Diet: Vegetarian
Ingredients
- 1/2 cup oil
- 1/2 cup milk
- 1/2 cup water
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
Instructions
- In a small saucepan, combine the oil, milk, and water. Bring to a boil and then set aside to cool slightly.
- In a mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
- In a large mixing bowl, beat the eggs, vanilla extract, and sugar for about 5 to 6 minutes, until the mixture is pale and fluffy.
- Gradually add the sifted flour mixture to the beaten egg mixture, mixing gently to combine.
- Slowly pour the slightly cooled oil, milk, and water mixture into the batter, mixing until smooth.
- Pour the batter into a greased and floured 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the boiled mixture is only slightly cooled to avoid curdling the eggs when mixing.
- This cake serves as a great base for layered or frosted cakes.
- Do not overmix the batter to maintain its airy texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 210
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg
