Home Bakers Can't Stop Raving About This Easy & Moist Sponge Cake Recipe

Trust me, this is hands down the most perfect sponge you will ever make! Once you have mastered it, you can adapt the flavors and make so many delicious desserts—just look at the reviews!

Best moist sponge cake recipe

This is a professional sponge cake recipe adapted for a home kitchen and explained in step-by-step directions.

A fluffy vanilla sponge cake recipe is an excellent base for all desserts, so having one in your back pocket is essential. But while it looks and tastes impressive, it is surprisingly easy to make! Even beginner bakers can master it.

You will not need any fancy pieces of kit to bake this super moist cake; all the ingredients are the basics from the pantry. You can then adapt it and use it in so many ways, like this Victoria sponge cake recipe.

Ingredients

To make this sponge cake, you will need eggs, sugar, milk, oil, flour, and vanilla.

For exact ingredient quantities, visit the original moist sponge cake recipe recipe at Spatula Desserts.

There is an easy, but particular way to mix the sponge cake batter

Preheat the oven to 170C /340 F (no fan) and make sure all the cake ingredients are at room temperature. In general, unless otherwise stated, room-temperature ingredients are required for baking cakes, cupcakes, muffins, etc., for proper emulsification.

Line a 20cm/8-inch cake pan with parchment paper on the bottom and sides. Prepare your cake strip and dip in water (see equipment notes below on how to make your own).

Whip the eggs, vanilla extract, and sugar in a large mixing bowl using an electric hand mixer. Mix on high speed for at least 5 minutes until the mixture reaches the stage where it is thick and pale and forms a "ribbon" when you lift the whisk and let the mixture fall back into the bowl. You can also use a stand mixer fitted with the whisk attachment.

Reduce the mixer to a low speed and whip for another 1-2 minutes to break down larger air bubbles. This will prevent large holes in your sponge cake.

Sift the flour (known as the dry ingredients), then gently fold it into the egg mixture with a rubber spatula until combined. Take care not to deflate the sponge cake batter.

Then, pour in the room temperature milk and oil and mix it with "cut and fold" movements; use a rubber spatula to "cut" down through the center of the batter, then gently scoop the mixture from the bottom, lift it, and fold it over the top. Rotate the bowl after each fold, and do not overmix.

For exact ingredient quantities, visit the original moist sponge cake recipe at Spatula Desserts.

Then comes the next critical part, bake it, but don´t overbake it

Pour the sponge cake batter into your prepared pan and bake at 170 C / 340 F (no fan) for approximately 40 minutes. Do not open the oven door during the first 30 minutes of baking, as this airy sponge cake can easily deflate.

The top of the cake will feel springy to the touch when it is fully baked, and the sides will start to pull away from the edges of the pan. An inserted toothpick will come out clean with no sticky batter.

For exact ingredient quantities, visit the original moist sponge cake recipe at Spatula Desserts.

Flip the sponge cake upside down and cool it upside down on a wire cooling rack to prevent it from sinking.

Wait until the sponge cake cools to room temperature, then cut it horizontally into 2 or 3 and/or frost it according to your recipe.

Storing and freezing

Once the sponge cake is baked, let it completely cool before frosting or making any layered cakes. If you do not need it immediately, cover it with foil and store it in the fridge for 2-3 days. It will not harden like cakes made with butter.

Sponge cake will last for up to 3 months in the freezer. To freeze sponge cake, wait until it cools to room temperature. Then, double wrap in plastic food wrap and aluminum foil to prevent freezer burn. Defrost in the fridge or at room temperature thoroughly before use.

Try some of my flavor variations

The best way to flavor this sponge is with citrus zest or a flavor extract. Always use extract rather than essence to avoid a synthetic flavor.

You can also experiment with replacing some parts of the flour with other flour. Try walnut flour, other nut flour, or even poppy seeds! Replace some of the flour with cocoa powder to make a chocolate sponge cake.

Do not substitute the ingredients

This recipe only contains a handful of essential baking ingredients, and I do not think any can be substituted without compromising taste and texture.

You can replace cake flour with all-purpose flour, but this recipe will be best with low-protein flour. Read more about the best flour to use in cakes and baking.

If you are baking around a dietary restriction or preference and need to use gluten-free flour, etc., check out my baking guides first to make the best swaps and check your conversions.

Expert tips to make moist sponge cake

1. Use ingredients that are at room temperature before baking. This allows for proper emulsification of ingredients, so take everything out of the fridge before use.
2. Whole milk is always the best when making sponge cakes, muffins, cupcakes, etc.
3. Make all of the components in this cake batter fresh and bake it immediately; it can dry out otherwise.
4. Sponge cake is very sensitive to temperature change, so do not open the oven door during the first 30 minutes of baking, as oven temperature fluctuation can cause issues with the cake.
5. Every oven behaves differently, so you may need to adjust the baking time.
6. The moist sponge cake texture will continue to set as it cools down, so do not attempt to cut while it is hot. 

What equipment to use

Always weigh ingredients by the gram using a digital scale for precision. Baking is a science!

Combine ingredients using an electric hand mixer, a rubber spatula, and a stand mixer. But do not leave a stand mixer unattended, as we do not want to risk overmixing the batter.

A 20 cm / 8-inch cake pan with straight sides is essential to baking a uniform, moist vanilla cake recipe with oil. This is quite a runny cake batter, so avoid springform cake pans. Check my cake pan sizes conversion for larger or smaller cakes.

I highly recommend getting to know your own oven. Invest in a digital oven thermometer to check you are baking at the right temperature every time, as it is not uncommon for non-professional ovens to have a 16C / 60F difference between what the display says and what the actual temperature is.

Cool the cake to room temperature on a wire cooling rack.

A cake pan strip cools the edges of the cake to avoid a dome. It prevents the outside of the cake from heating up too quickly, providing a cooling effect.

You can make your own cooling cake strip so easily! Fold a piece of kitchen paper into thirds and then dip it into water to dampen it. Wrap the wet kitchen paper in aluminum foil, and then wrap it around your cake pan.

How To Use This Sponge Cake

There are so many ways you can use this vanilla sponge recipe. I love spreading it with frostings like the following:

• Lemon curd
• Cream cheese frosting
• Swiss Meringue buttercream frosting
• Whipped chocolate ganache frosting
• Raspberry buttercream frosting

But try some of these different types of cake frosting to make the most amazing desserts from your tasty home-baked sponge.