There are days when all I want is a cake that feels light, warm, and honest, nothing fancy, nothing decorated, just a soft sponge that melts the moment you take a bite.
That’s why this Sponge Cake has become one of my favorite bakes.
It’s the kind of recipe you can make without overthinking: a few ingredients, a quiet kitchen, and that comforting smell of vanilla drifting through the house.
The texture is soft, fluffy, and gentle, the kind of cake you eat warm, standing by the counter, before it even reaches the plate.
There’s no pressure here.
Just a simple cake that always turns out right and somehow makes the whole day feel better.
Why I Love Making This Cake
What I love most is how effortless it feels.
No layers, no frosting, no decorations, just a classic sponge that works for breakfast, tea time, or a late-night craving.
It’s light but still satisfying, sweet but never too much, and soft enough to make you reach for a second slice without hesitation.
And because it’s so simple, it lets the flavor of real vanilla and butter shine through.
Easy Sponge Cake Recipe
Equipment
- Measuring Spoons and Cups
- Stand mixer or electric hand mixer
- Spatula
- 8-Inch Round Cake Pan
- Oven and Oven Mitts
- Cooling Rack
- Toothpicks
Ingredients
- 4 Large Eggs
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract optional
- Pinch of salt
Optional
- Powdered sugar
- Fresh berries
Instructions
- Preheat and PrepPreheat my oven to 350°F and line my cake pan.Getting this step done early makes the rest feel smooth.
- Whip the Eggs and SugarIn a large bowl, beat the eggs and sugar for 5–7 minutes until pale, thick, and fluffy. This step is what gives the cake its signature lightness.
- Add VanillaMix in the vanilla extract, simple but important.
- Sift the Dry IngredientsIn another bowl, sift together the flour, baking powder, and a pinch of salt.Sifting keeps the cake airy.
- Fold GentlyFold the dry mixture into the egg mixture slowly, using a spatula.No rushing, just soft, gentle turns until the batter comes together.
- Pour and SmoothPour the batter into the cake pan, smoothing the top lightly.
- BakeBake the sponge for 25–30 minutes until the top is golden and a toothpick comes out clean.
- Cool and RestLet it cool in the pan for a few minutes, then move it to a rack so it keeps its softness.
- Slice and ServeDust powdered sugar over the top (because it always looks pretty) and slice while still a bit warm.
Notes
- Aerate Eggs: Beat eggs until pale for a light sponge cake texture. Avoid overmixing.
- Gentle Folding: Fold dry ingredients gently to preserve airiness, preventing a dense sponge cake.
- Precise Baking: Adhere to recommended time; overbaking leads to dryness in sponge cake perfection.
Nutrition
Why I Bake This Cake Again and Again
It bakes up soft and airy every single time, even on days when I’m not paying perfect attention.
It never feels dense or heavy, just light, simple, and comforting.
It keeps well for days, staying just as tender on day two as it was fresh from the oven.
And it pairs with anything: jam, berries, coffee, or even nothing at all.
Whenever I want something familiar and easy, this is the cake I make without thinking.
It’s my quiet, favorite, the one recipe that always feels right.
What to Serve With This Cake
- Fresh strawberries or blueberries
- Whipped cream or a light vanilla cream
- A cup of tea or iced coffee
- A drizzle of honey or chocolate syrup
Conclusion
Every time I bake this Sponge Cake, it reminds me why I love simple recipes.
It’s comforting, easy, and always satisfying, the kind of dessert that makes the kitchen feel warmer the moment it comes out of the oven.
Soft, light, and timeless, this is the cake I reach for when I want something sweet without the stress.
Sandra
Saturday 22nd of February 2025
Not a good recipe, cake was a flop
Anne Carter
Saturday 1st of March 2025
Sorry to hear that, Sandra! This recipe usually turns out light and fluffy, so I’d love to help troubleshoot. Did anything seem off with the batter or baking process? Sometimes small things like overmixing or oven temperature can affect the outcome. Let me know—I’d be happy to help!
Ria
Thursday 13th of February 2025
The finished sponge is not the over baked ones in the tins.
James Taylor
Tuesday 18th of February 2025
Hi Ria! 😊 The final sponge cake in the photos might look a bit different due to lighting, toppings, or slight variations in baking. If your cake turned out drier than expected, it could be due to overbaking or overmixing the batter. Let me know if you need any tips—I’d love to help!
Nitzia
Thursday 21st of November 2024
Do you use a whisk attachment or beater?
Anne Carter
Tuesday 3rd of December 2024
Hi Nitzia! 😊 Great question! You can use either, but I usually use a whisk attachment to get the eggs nice and fluffy. If you don’t have a whisk attachment, a beater will work just fine too—just make sure to beat the eggs until they’re thick and pale. Hope that helps, and happy baking!
Sandy
Thursday 21st of November 2024
I tried this recipe to use as the bottom to a Disney Zebra Dome recipe. Unfortunately it came out awful. It indicates to spread the batter between two pans which makes for extremely thin cakes which burned and I had to literally chisel it out of the pan. I think I should have put it on the center or even top shelf of the oven and for fewer minutes. Not sure what I did wrong.
For my purposes I will buy an angle food or pound cake and use that for the base of the domes.
Anne Carter
Tuesday 3rd of December 2024
Hi Sandy, I’m so sorry to hear the recipe didn’t work out as expected for your Zebra Dome base. It does sound like the thin batter and placement in the oven could have played a part. For next time, using the center rack and keeping a close eye on baking time might help prevent over-baking.
That said, using an angel food or pound cake is a fantastic idea for your domes—great creativity on your part! Thank you for sharing your experience, and I hope your next batch turns out beautifully! 😊