It’s National Sponge Cake Day on August 23, and there’s no better way to celebrate than with this foolproof sponge cake recipe that will make you ditch the box mixes for good.
This is a professional sponge cake recipe adapted for a home kitchen and explained in step-by-step directions.
You will not need any fancy equipment to bake this super-moist cake; all the ingredients are pantry basics. Trust me, this is hands down the most perfect sponge that you will ever make! Once you have mastered it, you can adapt the flavors and make so many delicious desserts!
Read what others said about this recipe
"This moist sponge cake recipe is a game-changer for home bakers! It’s incredibly reliable and is a perfect base for many delicious desserts. I can't wait to experiment with different flavors! Highly recommend giving it a try!"" Nanajee
Katalin's key take on how to make sponge cake super moist
There are several considerations when it comes to creating moist sponge cake.
Butter can harden over time and will firm up in the fridge, so using oil instead of butter in the cake helps to keep it really moist. Butter also contains water, which evaporates during baking, whereas oil is 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
For a printable recipe card and a helpful troubleshooting guide, visit the original sponge cake recipe at Spatula Desserts.
- 125 g (1 cup) Cake flour, All-purpose works too
- 4 Eggs at room temperature
- 150 g (¾ cup) Granulated sugar
- 2 teaspoons Vanilla extract
- 30 g (2 tablespoons) Whole milk at room temperature
- 55 g (¼ cup) Vegetable oil
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. Generally, unless otherwise specified, room-temperature ingredients are required for baking cakes, cupcakes, muffins, and other similar items to ensure proper emulsification.
Line a 20 cm (8-inch) cake pan with parchment paper on the bottom and sides. Prepare your cake strip and dip it in water (see the equipment notes below for instructions 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 a 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 speed to low and whip for an additional 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 with 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.
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.
Flip the sponge cake upside down and cool it on a wire cooling rack, upside down, to prevent it from sinking.
Wait until the sponge cake cools to room temperature, then cut it horizontally into 2 or 3 pieces and/or frost it according to your recipe.
This round-up of the best layer cake recipes will inspire you on how to use a sponge cake!
Storing and freezing
Once the sponge cake is baked, let it cool completely before frosting or assembling any layered cakes. If you don't need it immediately, cover it with foil and store it in the refrigerator 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.
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, for example, check out my baking guides first to make the best swaps and ensure accurate conversions.
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 choice when making sponge cakes, muffins, cupcakes, and other similar treats.
- Make all the components in 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 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 ensure you are baking at the right temperature every time, as it is not uncommon for non-professional ovens to have a 16 °C / 60°F difference between what the display indicates and the actual temperature.
Cool the cake to room temperature on a wire cooling rack.
A cake pan strip cools the edges of the cake to prevent a dome from forming. It prevents the outside of the cake from heating up too quickly, providing a cooling effect.
You can easily make your own cooling cake strip! Simply 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 numerous ways to utilize 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.
Leave a Reply