The Best Moist Sponge Cake Recipe

If you’ve ever wished for a cake that’s not only tall, fluffy, and tender but also incredibly easy to frost and reliable every single time, look no further. The Best Moist Sponge Cake Recipe is exactly that showstopper you’ll want in your baking arsenal. This delightful sponge is a perfect base for layered desserts, boasting a soft crumb with just the right amount of moisture to keep each bite meltingly delicious. Whether you’re a seasoned baker or just starting out, this recipe feels like a warm hug, promising bakery-quality results in your own kitchen.

Ingredients You’ll Need

One of the secrets behind The Best Moist Sponge Cake Recipe is how simple yet thoughtfully chosen the ingredients are. Each ingredient plays a vital role in achieving the ideal texture, taste, and color that defines a classic sponge cake.

• 4 Eggs at room temperature: Eggs provide the structure and lift, especially when whipped to perfection, adding airiness to the cake.
• 150 g Granulated sugar: Sweetens the cake and aids in creating a delicate crumb texture when whipped with the eggs.
• 2 teaspoons Vanilla extract: Adds a warm, inviting flavor that complements the cake without overpowering it.
• 30 g Whole milk at room temperature: Keeps the batter moist and tender, contributing to the cake’s signature softness.
• 55 g Vegetable oil: Helps maintain moisture and tender crumb without weighing the cake down.
• 125 g Cake flour: Using cake flour ensures a finer, lighter texture, but all-purpose flour can work if needed.

How to Make The Best Moist Sponge Cake Recipe

Step 1: Prepare Your Ingredients and Tools

First things first, preheat your oven to 170°C (340°F) without the fan. It’s crucial that all your ingredients—especially the eggs, milk, and oil—are at room temperature to ensure they blend seamlessly into a smooth batter. Don’t forget to line your 20 cm (8-inch) cake pan with parchment paper on the bottom and sides for easy release. Wrapping a homemade or store-bought cake strip around the pan helps the cake rise evenly with a flat top, which is perfect for frosting later.

Step 2: Whip the Eggs, Sugar, and Vanilla to Ribbon Stage

This is where the magic happens. Using an electric hand mixer or stand mixer, whisk together the eggs, sugar, and vanilla extract on high speed for at least five minutes until the mixture becomes pale, creamy, and thick enough to leave a visible “ribbon” when you lift the whisk. This stage traps the essential air that gives the sponge its height and fluffy texture.

Step 3: Smooth Out Larger Air Bubbles

Drop your mixer speed to low and continue whipping for another 1-2 minutes. This gentle step helps break down large air bubbles into smaller ones, ensuring a tight crumb with no unwanted holes in your finished cake. It’s such a small tweak but makes a big difference!

Step 4: Fold in the Flour

Sift your cake flour carefully and fold it in gently using a rubber spatula. The key here is to combine the flour just enough without deflating the airy batter you worked so hard to create. Use gentle “cut and fold” movements—cut down the center, scoop from the bottom, lift and fold over, then rotate the bowl slightly. Repeat until just combined.

Step 5: Incorporate Milk and Oil

Pour in the room temperature whole milk and vegetable oil, then continue the cut and fold technique to blend these in. This step adds moisture and richness without collapsing the batter’s light structure, guaranteeing The Best Moist Sponge Cake Recipe’s signature tenderness.

Step 6: Bake to Perfection

Transfer your batter into the prepared cake pan and bake for about 40 minutes at 170°C (340°F). Resist the urge to open the oven door during the first 30 minutes so the cake can rise steadily. Use the toothpick test to check doneness—it should come out clean when inserted in the center.

Step 7: Cool and Unmold

Once baked, turn the cake upside down onto a wire cooling rack and let it fully cool. This helps maintain its shape and height. Avoid slicing while the cake is warm, as it needs time to set the airy, moist texture that makes this recipe truly the best.

How to Serve The Best Moist Sponge Cake Recipe

Garnishes

Keep it simple or go gourmet—the sponge’s delicate flavor pairs beautifully with a dusting of powdered sugar, a dollop of whipped cream, or fresh seasonal berries. For special occasions, try decorating with light buttercream or a thin layer of fruit preserves to add an extra dimension.

Side Dishes

The Best Moist Sponge Cake Recipe shines when served alongside a scoop of vanilla ice cream or a drizzle of homemade fruit coulis. A cup of freshly brewed coffee or tea can perfectly complement the tender sweetness of the sponge, making it a comforting treat any time.

Creative Ways to Present

Layer this moist sponge with your favorite fillings like lemon curd, chocolate ganache, or mascarpone cream for an irresistibly elegant dessert. Alternatively, cut into mini squares, dust with cocoa, and stack for a charming tea party platter. The possibilities to showcase this classic are endless!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices tightly with plastic wrap or store them in an airtight container at room temperature for up to two days. This keeps the moisture locked in so every bite remains soft and delightful.

Freezing

The Best Moist Sponge Cake Recipe freezes wonderfully! Wrap the cooled cake layers in plastic wrap followed by foil and freeze for up to three months. When you’re ready, simply thaw overnight in the refrigerator before bringing to room temperature for frosting or serving.

Reheating

To refresh a slice, warm it gently in the microwave for about 10-15 seconds on low power. This revives the moist texture and enhances its soft crumb, almost as if it were freshly baked.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can! While cake flour yields a softer and lighter texture due to its lower protein content, all-purpose flour works well too. Just expect a slightly denser crumb but still wonderfully moist when prepared properly.

Why is there no baking powder in this sponge cake recipe?

This recipe relies on whipped eggs to incorporate air for rising rather than chemical leaveners. The whipped eggs create enough lift to make the sponge tall and fluffy without needing baking powder.

What’s the purpose of the cake strip around the pan?

A cake strip keeps the edges of the pan cooler, allowing the cake to bake more evenly and preventing doming or cracking on top. It helps you end up with a level, flat top which is ideal for layers or decorating.

Is it necessary to whip the eggs and sugar twice?

Absolutely. The initial high-speed whipping creates the ribbon stage trapping air, while the slower whip afterward breaks down large air bubbles into smaller, more stable ones. This results in a fine crumb without big holes or uneven texture.

How can I tell if the cake is baked without opening the oven too soon?

The key is patience—wait at least 30 minutes before opening the oven. Then use a toothpick or skewer inserted into the center; it should come out clean or with a few moist crumbs, but not wet batter.

Final Thoughts

There’s something incredibly satisfying about mastering The Best Moist Sponge Cake Recipe, a cake that embodies everything a sponge should be—light yet substantial, tender yet sturdy enough to hold layers and frosting beautifully. I can’t wait for you to try it and make it your own go-to for anytime you crave a classic dessert that truly delights with every bite.

The Best Moist Sponge Cake Recipe

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This is the best moist sponge cake recipe that yields a tall, fluffy, and tender cake perfect for layering and frosting. Its stable yet soft texture makes it an ideal choice for classic American desserts, ensuring a reliable and delicious result every time.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 cake of 20 cm / 8-inch size, about 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Wet Ingredients

• 4 Eggs, at room temperature
• 2 teaspoons Vanilla extract
• 30 g Whole milk, at room temperature
• 55 g Vegetable oil

Dry Ingredients

• 150 g Granulated sugar
• 125 g Cake flour (all-purpose flour can also be used)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 170°C (340°F) without fan. Prepare a 20 cm / 8-inch cake pan by lining the bottom and sides with parchment paper. Soak a homemade or store-bought cake strip in water to wrap around the pan to help the cake bake evenly.
2. Whip Eggs and Sugar: In a mixing bowl, combine eggs, vanilla extract, and granulated sugar. Whip on high speed with an electric hand mixer or stand mixer for at least 5 minutes until the mixture is very pale, creamy, and fluffy, reaching the ribbon stage where the batter forms thick ribbons when dropped back into the bowl.
3. Refine Air Bubbles: Reduce the mixer speed to low and continue whipping for another 1-2 minutes to break down large air bubbles, helping prevent large holes in the finished cake.
4. Sift and Fold Flour: Sift the cake flour and gently fold it into the whipped egg mixture using a rubber spatula. Use careful folding motions to combine without deflating the air incorporated in the batter.
5. Add Milk and Oil: Pour in the room temperature milk and vegetable oil. Incorporate them into the batter with a cut and fold technique—cut down through the center, scoop from the bottom, and fold over the top, rotating the bowl slightly each time until just combined. Avoid overmixing.
6. Bake the Cake: Pour the batter into the prepared cake pan and bake at 170°C (340°F) for approximately 40 minutes. Do not open the oven door during the first 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. Cool Upside Down: After baking, invert the cake and allow it to cool completely upside down on a wire rack. This helps maintain the cake’s height and moist texture.
8. Cut and Frost: Once cooled to room temperature, slice and frost the sponge cake as desired for layered cakes or other decorations.

Notes

• Ensure all ingredients are at room temperature to achieve the best texture and rise.
• You can substitute cake flour with all-purpose flour, but a lower protein content in cake flour produces a softer, moister sponge.
• The recipe contains no baking powder; the cake rises primarily through air whipped into the eggs.
• Use a digital scale to weigh ingredients precisely.
• The two-step whipping process is crucial to incorporate enough air and create a stable, fluffy batter.
• For the cut and fold method: Cut down through the center of the batter with a spatula, scoop from the bottom, fold over the top, rotate the bowl, and repeat just until combined to avoid deflating the batter.
• Use a cake strip wrapped around the pan to keep the edges cool, promoting even rising and preventing domed tops.
• Make your own cake strip by dampening folded kitchen paper, wrapping it with aluminum foil, and wrapping around the pan.
• Oven temperatures vary, so use an oven thermometer to maintain accurate heat and adjust baking times as needed.
• Allow the sponge cake to set fully as it cools; avoid cutting while still warm to prevent crumbling.
• The finished sponge cake should be about 7-8 cm (2-3 inches) tall, suitable for two or three-tier cakes.