This is the best moist sponge cake recipe that every home baker needs. Trust me, this is hands down the most perfect sponge you'll ever make! This trustworthy and reliable moist sponge cake recipe is the ideal base. Once you've mastered it, you can adapt the flavors and create many delicious desserts!
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 many desserts, so having one on hand is essential. But while it looks and tastes impressive, it is surprisingly easy to make! Even beginner bakers can master it.
You won't need any fancy equipment to bake this super-moist cake; all the ingredients are basics from your pantry.
Katalin's key take on how to make sponge cake super moist
There are several factors to consider when creating a moist sponge cake.
Butter can harden over time and will firm up in the fridge. Using oil instead of butter in the cake helps keep it really moist. Butter also contains water, which evaporates during baking, whereas oil is made up of 100% fat. This means you don't lose any moisture during baking, which ensures a more tender texture.
Therefore, a moist sponge cake recipe with oil is your safest bet for a soft and tender cake. Use good-quality vegetable oil that is neutral in taste. There is no baking powder or baking soda; instead, we use a specific mixing technique to combine the ingredients and whip air into the cake batter. The result is a super light and airy sponge cake.
It is also crucial not to overbake the sponge and to store it correctly so it won't dry out. I'll show you how to do everything below, so keep reading!
Ingredients
You will need only a few simple ingredients to make this sponge cake, such as eggs, sugar, milk, oil, and flour. For a printable recipe card, visit the original sponge cake recipe.
Make the sponge cake batter
Preheat the oven to 170°C (340°F) without a fan and ensure all the cake ingredients are at room temperature. In general, unless otherwise stated, room-temperature ingredients are required for baking cakes, cupcakes, muffins, and other similar items for proper emulsification.
Line a 20 cm (8-inch) cake pan with parchment paper on the bottom and sides.
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 (the dry ingredient), then gently fold it into the egg mixture using a rubber spatula until well 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 avoid overmixing.
Bake 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.
Flip the sponge cake upside down and cool it on a wire cooling rack, upside down, to prevent it from sinking.
Please 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 a sponge cake, wait until it has cooled 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.
Expert tips to make moist sponge cake
- 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.
- Whole milk is always the best for making sponge cakes, muffins, cupcakes, and more.
- Make all the components for this cake batter fresh and bake it immediately; otherwise, it can dry out.
- 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.
- Every oven behaves differently, so you may need to adjust the baking time.
- The moist sponge cake texture will continue to set as it cools, so do not attempt to cut it while it is still hot.
Try one of these frostings with your sponge cake
- Raspberry Buttercream
- Lemon Buttercream
- Coffee Buttercream
- Chocolate Buttercream
- Biscoff Buttercream (as seen in my Biscoff cupcakes)
- Peanut Butter Buttercream (as seen in my chocolate peanut butter cupcakes)
And don't miss my roundup of 25+ Different types of Frosting for even more tasty ways to top your cakes and cupcakes!
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