Easy Sponge Cake

Name: Easy Sponge Cake
Prep time: 15 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 12 tbsp. (3/4 c.) unsalted butter, softened; 3/4 c. granulated sugar; 3 eggs; 1 tbsp. pure vanilla extract; 4 tbsp. whole milk; 1 1/2 c. all-purpose flour; 2 tsp. baking powder; 1 tsp. kosher salt

By Michelle DollUpdated: Oct 11, 2022

2 Ratings

sponge cake with whipped cream and strawberries

PHOTO: ERIK BERNSTEIN; FOOD STYLING: BARRETT WASHBURNE

Yields:

Prep Time:

15 mins

Total Time:

1 hr 10 mins

Jump to recipe

If you’re looking for a simple celebration cake, one that’s perfect for everything from birthdays to holidays, look no further than this light and fluffy sponge cake. Having it in your recipe arsenal will have you ready for anything: You can cube it a trifle, crumble it over ice cream, or—our favorite—stack it with whipped cream and berries. The best part? You can have this entire cake ready in just about an hour.

This recipe is for the basic cake itself, but know that you can sandwich the two layers with almost anything: whipped cream, ganache, frosting, lemon curd, fruit jam… the list goes on. You can also add a few tablespoons of citrus zest to the sugar and a tablespoon of juice to the batter to turn it into a lime, lemon, or orange cake. This recipe takes minor changes well, meaning it’s extremely versatile and can be made over and over again without ever tiring of it.

You should be able to turn this recipe from a layer cake into a sheet cake by using a 9x13 rectangular pan, or a cake roll (like our buckeye or pumpkin cheesecake roll cakes). It also makes lovely cupcakes (around two dozen of them, baked for 18-22 minutes at 350°). If you’d like to make additional layers (and you’ve got the cake pans for it!), feel free to double or triple this recipe too.

However you bake it, it’s best to serve it right away. If you need to keep it for a few days, this cake benefits from being drizzled in an easy simple syrup to help it stay moist. Use the soak as an opportunity to add in additional flavor too— adding herbs, vanilla, ginger, or whatever you like to your simple syrup will give the overall cake that much more depth of flavor.

Made this? Let us know how it went in the comments below.

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Directions

1. Step 1Adjust an oven rack to center position and preheat oven to 350°. Butter the bottoms and sides of 2 8” cake pans. Line the pan bottoms with a circle of parchment.
2. Step 2In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using a hand mixer, cream butter and sugar on medium speed until light and fluffy.
3. Step 3In a small bowl, lightly “break” the eggs with a fork. With the mixer running, add the eggs a little at a time, making sure it is fully incorporated before adding the next bit of egg. (If the eggs are cold, you will need to scrape down the sides a few times.) Add the vanilla and milk. After each addition, the mixture should go back to looking just like whipped butter. Remove the bowl from the mixer.
4. Step 4In a medium bowl, whisk together flour, baking powder, and salt. Using a rubber spatula, fold the flour mixture into the wet mixture in three additions until fully incorporated.
5. Step 5Divide the cake batter into the pans and smooth the tops with a spatula.
6. Step 6Bake until the tops are golden brown and a toothpick inserted into the centers comes out clean, 30 to 40 minutes. The center of each cake should spring back when lightly pressed. (Do not open the oven door before it has baked for at least 25 minutes—the centers may collapse!)
7. Step 7Run a knife around the outside of the cakes and invert the layers onto a cooling rack. Remove the parchment. Using a plate, invert the layers again and gently move them back to the rack to fully cool.
8. Step 8Fill the cake with filling of choice (see ideas above).