This European sponge cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.
Okay, I’ll admit it. I love Twinkies. I know they are terrible for me, but why do they have to be so good?! Making sponge cake at home gives you all the deliciousness of the packaged stuff, but without any of the nasty preservatives. That is a win-win!
I use this sponge cake in so many of my desserts! It is the perfect base for my Tiramisu and Prune Walnut Cake.
What is a Sponge Cake?
Now, don’t try cleaning your dishes with this cake! You’ll be sorely disappointed. Okay, no more mom jokes, I promise. Below I will describe what makes sponge cake different than other types.
Sponge cakes are primarily made with eggs and a bit of sugar and flour. This makes this cake both light and airy and sturdy and absorbent. Therefore, sponge cakes are perfect for spreading on filling or topping with heavy fruits.
Other cakes tend to be comprised of the opposite — less eggs and more flour. This makes for a denser texture that isn’t as absorbent.
What Makes Sponge Cake Fluffy and Moist
Eggs are the key to making your sponge cake fluffy and moist. You will want to beat your whole eggs with the sugar until the volume increases by three times. You will want to make sure you don’t overbeat the eggs, as this will result in a flat cake. You will know when your eggs are ready when the beaters hold a thick ribbon when removed from the bowl.
Tips for The Best Sponge Cake
- Keep the eggs at room temperature before you make the cake. Room temperature eggs beat better!
- Beat the eggs with sugar for at least 10 minutes, on medium-high speed in a stand mixer. The texture should be airy, yet stiff, and you should get thick ribbons. If using a hand mixer, you may need to beat for twice as long.
- Sift the flour first. Getting rid of any lumps and clumps of flour will ensure that you have a consistent texture.
- When adding flour, carefully add it in by thirds into the egg mixture. Lightly mixing in the flour with a rubber spatula (not a whisk) will ensure you don’t over-mix and compromise the fluffiness of your beaten eggs.
- Your baking pan size should be 9 inches or larger. This cake can easily overflow during the baking process.
- Don’t open the oven door during the early baking process because the cake can collapse when hit with a sudden temperature change.
- Test to see if the cake is fully baked by pricking it with a toothpick. Only test towards the end of baking time. If it comes out clean, you’re good to go!
- Cut the sponge cake only when its fully cooled to room temperature.
Hot Tip: To make a chocolate version of the sponge cake, add 3 Tbsp of cacao powder to the flour.
Cakes to Make with Sponge Cake
- Ferrero Raffaello Cake: Modeled after my favorite candy, this cake is a perfect combination of chocolate and hazelnuts.
- Caramel Apple Cake: Every time I go to a fair, I have to get a caramel apple. This cake is the perfect fall treat.
- Strawberry Chocolate Cake: This is my Valentine’s Day go-to. Just like a chocolate-dipped strawberry, but in cake form!
- Chocolate Liquor Cake: I am a fan of the boozy cake. Adding alcohol to baked goods is not just festive, it serves a purpose! It adds a great punch of flavor and also moistens the cake.
- Cake Pops: Delicious cake pops using homemade sponge cake
Making Sponge cake in Advance
This is the perfect cake to make a few days in advance. Store it for a few days on the counter in an airtight container. Or, it can be refrigerated up to a week. You can also freeze this cake for up to 3 months. Just make sure you store it in a flat box so it doesn’t lose its shape!
Sponge Cake Video Tutorial
Recipe
Instructions
- Preheat oven to 350 °F.
- In a stand mixer, beat 5 eggs (no need to separate them) and sugar on low speed and then on medium-high speed for about 10 minutes or until it's three times in volume.
- Using a spatula, fold in flour by thirds; be very gentle with the batter so you don't over mix it and lose the fluffiness.
- Add cake batter to an oiled baking pan. Springform baking pan works amazing, size 9-12 inches is perfect.
- Bake at 350F for 30 minutes and check it using a wooden toothpick. If the cake is ready, the toothpick will come out clean.
- This recipe doesn’t need baking soda or baking powder. The leavening agent is the air that is beat into the batter.
- The sponge cake may have a slight eggy taste, but if you beat long enough (at least 10 minutes) this shouldn’t happen.
- The sponge is best used as a base for making other cakes where you would add frosting, fillings, etc. If you prefer, you can add some vanilla extract in step 2.
Hello!
I've made this sponge cake many times now for different cakes and loved it every single time. My son requested an Oreo cake for his bday this year, so I'm wondering if putting crushed Oreos at the end would work?
Thank you so much Natalya!
Hi Ivana! That makes me so happy that you've made it so many times! I have never tried putting anything inside of the sponge cake batter itself, so I'm not sure if it would work out. You could easily add the crushed oreos to a frosting or filling though! You can also cut the sponge cake in half (after baking and cooling) and put crushed oreo between the two halves!
Please can you advise if I should add baking power or bicarbonate of soda if I don’t have much time for whisking? If so, how much please? Also, I’m using an 8.5 in spring pan, so I need to cook for any longer? Many thanks 🙂
Hi Rhia! I've never tried experimenting with baking powder or baking soda in this recipe. The long time for the egg whisking is what makes this cake have that rise and gentle texture. I've heard of some people adding baking powder, but I don't know how much and how that changes the instructions. As for the pan size, I use a 9 inch pan so the bake time shouldn't be too different. Check for doneness with a toothpick to be safe!
Hi, can I bake this cake in 6inch pan?
Hi Prithi! I recommend using a 9 inch pan for this recipe, as the sponge cake can easily overflow in anything smaller. If 6 inch is all you have, you can divide the batter into two 6 inch pans, but then the bake time might be a little shorter, too.
Hi! Is this cake sturdy enough to stack in layers?
Thank you!
Hi Mary! Depends on what your thinking of "layers". I make multi-layered cakes using this sponge cake (like this walnut cake and it definitely is sturdy there! If your thinking of tiers, I think it could work for 2-3 tiers at least too!
Wanting to use this recipe for a tres leches cake. It should hold together with this recipe, right? Hahha
I think so, Michelle! I've used this sponge cake for a bunch of different cakes before with no problems. Let me know how it works for you!
What kind of adjustmentt should I make if using silicone dome molds?
Hi Karie! I have not tried to make sponge cake in silicone dome molds, so I'm not 100% confident in what to recommend. If I were to try, I'd lower the temperature a little bit (to 325°F) since the heat transfer in silicone is a bit different than when using metal. I would also frequently check the cake for doneness by using a toothpick. If your molds are small, the sponge cake might be done much faster than if you have a cake-sized mold that takes roughly 30 minutes. Let me know how it works out for you — I'd love to see your end result!
Thank you!
Would love to make this cake. Would a simple syrup at the end work well if I wasn’t planning to add any fillings?
Hi, Sue! I think a syrup at the end would definitely elevate the cake if your comparing it to just serving the sponge cake by itself. However, I do like to add some kind of cream or filling to mine. Let me know how yours ends up!
Just pulled it out of the oven! It’s going to be a strawberry shortcake of sorts for my sisters birthday! It looks great so far 😍 thank you!
Hi Amanda, I love hearing this! Its one of my go to recipes, on repeat around here. 🙂 Hope you had a great birthday celebration!
My cake came out perfect I’ve been trying to make a sponge cake for years. It’s how my mum used to make it unbelievably easy perfect perfect first time love it. Thank you so much for this recipe.
Sonja, I'm so glad you found this recipe and that it came out so beautifully for you. Thank you for commenting 😀
Hey just a quick question
If I’m using an 8 inch pan, how do I adjust the batter?
Thanks
Hi Lana, it should work with an 8-inch pan as long as the sides are a several inches high. Let us know how it goes 🙂
thanks! i've been trying to find a simple sponge cake and this is perfect! i will be serving this to my family as a surprise~!!
Aww that’s so sweet! A classic sponge cake is such a lovely surprise! You can dress it up with whatever fillings and toppings as well. It's so versatile!
Can I use this recipe as a smash cake and bake in a 4inch baking pan?
Yes, you can use this sponge cake recipe for a smash cake in a 4-inch pan! Just keep in mind that smaller cakes bake faster, so start checking for doneness around 15–20 minutes. Fill the pan only about two-thirds full to prevent overflow, and if making multiple layers, bake them separately or adjust the baking time.
Made this beautiful cake today! It looks amazing. How do I thank you for such a wonderful recipe! You are so generous to share this lovely delicacy♥️
That makes me so happy to hear! I’m thrilled you enjoyed the recipe and that your cake turned out beautifully. Enjoy every bite!
Hello! How stiff is the cream? I want to make a little extra for some pipetting on top as decoration. Or do you have a different recipe which may work better? Thank you!
Hey Crystal, What cream are you referring to? This recipe is just for the sponge cake.
this cake sounds amazing and i will be making this for my family
That's wonderful! I hope you and your family love it as much as we do. Let me know how it turns out!
Hello Natalya,
I know you don't mention this but I'm looking to ship this cake to my brother and I was wondering if you have a preservative recommendation to make the cake last longer than 4 days. Someone recommended rum to me, but I'm not so sure. Thank you.
Hey! That's a first I'm getting this request! How awesome to ship a cake! I'm not sure of a preservation method. I'm curious if you could ship it frozen?
Is this recipe for just one cake?
Looking to make for 2.
Thanks
Hey Trish, It's one cake, but can be sliced into two thinner layers. I hope you enjoy the sponge cake and happy baking!
Can you use a 9-inch nonstick round cake pan or does it have to be a spring form pan? Thank you in advance
Hey Haley, You can definitely use a 9-inch nonstick round cake pan! A springform pan is typically recommended for sponge cakes because it makes it easier to release the delicate cake without damaging it. However, as long as you properly grease and line your nonstick pan with parchment paper, it should work just fine. Just be extra careful when removing the cake to avoid breaking it. Happy baking! 😊
Okay thank you! Will update on how it comes out!😊
Looking forward to it!
Do you have to use a stand mixer or egg beater sorry need response ASAP*
If you've got two people you can get it done between you, 5 minutes each lol
Hey Natalia, Yes, I highly recommend using a stand mixer. Using a hand mixer might take twice as long to get the right consistency. I hope this helps, and happy baking!
Your recipe reminds me about my teacher's recipe, "beat the eggs at least 12 mins"
Thank you for sharing! It sounds like your teacher had some great tips. 🙂
Mine didn’t turn out good at all. I beat the eggs and sugar for about 10 min with a hand held electric mixer. My cake had a Gelatine type of layer at the bottom… as if the eggs sank to the bottom and didn’t cook!?
Not sure what went wrong there!?
I'm sorry to hear that your sponge cake didn't turn out as expected. It sounds like the mixture might not have been properly aerated, which can cause the eggs to sink and form a dense layer at the bottom. It's important that the egg and sugar mixture triples in volume, with a hand mixture this might take twice as long. Also when adding the flour, gently fold it into the egg mixture. This helps maintain the air you've incorporated. Use a spatula and a gentle motion to avoid deflating the batter. Try these tips and I hope the next one works out better!
Can I substitute Stevia in place of sugar and if so, how much stevia to use
Hey! I have not tried it with stevia. Stevia is much sweeter than sugar, so I think the basic guideline is about 1 tsp. per cup of regular sugar. However, check with the packaging and see what they recommend. If you do experiment with Stevia, please report back!
Your recipe sounds delicious. Unfortuneately I have to avoid egg yolks, can this be made with egg whites or egg white powder? And maybe a little less sugar?
Hey Elisabeth, Great question! I personally have not experimented with substitutes for egg yolks, or less sugar in this recipe. The yolks contribute to the richness and moisture of the cake, so I can't guarantee a great outcome if trying to replace them, esp. since this sponge cake is made of primarily eggs. You could try 10 egg whites in replace of 5 eggs, or if you experiment with other options please report back.
I made this with a small carton of liquid egg white and 1/2Cup truvia sweetener,have to mix it a little longer 20mins everything else is the same. Turned out great
Thanks for sharing your success with the substitutes! So glad it turned out great!
The recipe says to mix eggs and sugar 10 minutes but you said in the video to mix about 5 and then showed the consistency it should be. So which is the correct mixing time?
Hey Helen, We want the eggs and sugar to triple in volume, so that could take anywhere from 5-10 minutes. Typically it's closer to ten minutes. I hope this helps!
Trying this RIGHT NEEEEOOOOWWWW
Let us know how it works out for you Peter! -Good luck 🙂
Hi
I'm interested in making this recipe in a 6inch pan. How should I reduce the recipe?
Hey Maria, I would make 2/3rds of the recipe. Or, make the full recipe and get two thinner cakes out of it.
What do you mean by two thinner cakes? I am trying to do the same tomorrow! How many 6 inch pans with the full recipe fill you think?
Hey Sophia, I think it will fill 2 six-inch pans. I usually use a nine inch or larger cake pan. If you divide the batter meant for one nine-inch pan into two six-inch pans, the cakes will be thinner than the nine-inch cake. Does that make sense? Let me know if I can help in any other way! Happy Baking!
Best sponge cake recipe!! I have tried so many, but I always come back to this one.
Hi Vita, thats so great to hear. Thank you for taking the time to share your feedback!
Can I double the recipe and make it in 13×9 pan
Hello Susan, did it work? I want to do exactly the same thing🙌🏻
Hi Susan, you definitely can. Enjoy!
This really is perfect thank you for sharing this easy recipe… I was nervous as it baked because of some of the reviews about it tasting eggy.. I smelled eggs as it baked but it does NOT TASTE LIKE EGGS AT ALL! I used it as a base for a strawberry custard cake… it was delicious!! So light and fluffy and the perfect compliment to the custard and strawberries on top!
Thanks for sharing Tina. I'm so thrilled this recipe worked as a perfect base to your strawberry custard cake! That sounds soo good right now!
i don’t have a stand mixer or a hand mixer.. do you think i would be able to do this by hand? or do you think it would prevent it from getting enough air? t
Hey Caela, You'll surely get a great work out if you try it by hand, but realistically I don't think beating it by hand can substitute a mixer on medium-high speed for about ten minutes.