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I love this sponge cake recipe. It’s easy and you can make hundreds of different cakes with this base. This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you’ll memorize it after a couple rounds), you’ll be baking things that look and taste like they are from a fancy bakery.
This cake base takes on moisture really well from fruit, frostings, liqueurs and syrups. As you can tell from my cake recipes, I’m a sucker for moist cakes. Read on to see 11 marvelous recipes you can make using this sponge cake base.
Over the years, I’ve tested countless different ways to make this cake and this is the best, most fail-proof method for genoise that I’ve tested. This is not like American cakes and readers often question if it can really be that easy and only have 4 ingredients.
I want you to discover this gem of a cake and succeed EVERY TIME you make it. I hope you find this video helpful. We had you in mind! 🙂
Watch How To Make Sponge Cake:
Tips for Success (Read First!):
1. When no streaks of flour remain in the dough, fold a few extra times to ensure you aren’t missing pockets of flour at the bottom
2. Bake the cake layers right after folding in the flour – they should not sit too long
3. Always use a conventional oven setting (not a convection/fan setting)
4. An electric hand mixer will take 2-4 minutes longer to beat the eggs
5. Tip from reader, Hilda: “How do you know u get the right consistency? Lift up your beater (whisk) from the batter. Make a figure “8” using the batter that drip off the beater. Then count to 10 seconds. If the figure 8 still remains on top of the batter, then u have the right consistency. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”
6. Bake in the center of the oven
7. Place cake in a fully pre-heated oven
8. Do not open the oven door to check on the cake until towards the end
9. Let the cake cool in a room without any outdoor draft which can make it seem eggy
Sponge Cake Recipes you can master at home:
Blackberry Lemon Cake – soft and moist and has a fluffy lemon blackberry buttercream frosting.
Charlotte Cake – layers of raspberry mousse, lady fingers and fluffy cake.
Poppy Seed Cake – fluffy and moist with a hint of rum and it’s not overly sweet.
Strawberry Sponge Cake – boasts 1 1/2 lbs of fresh strawberries. You’ll love the simple and delicious whipped cream cheese frosting.
Black Forest Cake – A chocolate version of classic genoise with 1 lb of kirsch infused cherries and whipped cream. So good!!
Russian Apple Cake (Sharlotka) – Just 5 ingredients and 15 min of prep, then your oven does the rest!
Poppy Seed Cake Roll – Moist, generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios.
Pomegranate Christmas Cake – With a crown of glistening pom seeds, this one’s a stunner for the holidays.
Story Book Cake Roll – This cake roll is moist, rolled with a vanilla butter cream, covered in decadent chocolate and the cookie crumbs give it a subtle crunch.
Kiwi Berry Cake – If you love fruit, this cake will make your dreams come true. Layer after layer of gorgeous berries.
Tiramisu – if you like tiramisu, you will love this!
I told you I loved this cake base. I’m Completely smitten 🙂
4-Ingredient Sponge Cake (Video Recipe)
Ingredients
- 6 large eggs, room temperature
- 1 cup granulated sugar, 210 grams
- 1 cup all-purpose flour, 130 grams
- 1/2 tsp baking powder
Instructions
Prep:
- Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
How to Make this Sponge Cake:
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Hi Natasha,
I have tried this cake and came out so well.thank you so much. Is it fine if i add 1/2 cup of milk and one tspoon vanilla to it. I have used 9″x 3.5″ height pan (it filled almost 3/4th of pan) and baked it at once for 35 mints as i didnt have two baking tins. Is that fine that way and cut it in two. Does it make any difference if I bake it at 9″ pan. Or if i use a rectangle pan, what will be right size. I have one with 10.5″ i guess. please advise
Hi Mary, I probably wouldn’t risk adding the milk or it will likely deflate. I have baked this in a tall springform pan but it takes a little longer to bake and never really creates as tall of a cake as when it’s baked in separate pans.
Hi Natasha
Can this recipe be used for bakig in a loaf pan?
Hi Sal, I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half.
thank you Natasha for the prompt reply. I am going to make one this weekend and do frosting for my son’s birthday. To be frank, little confused whether to go with your tres leches cake, (i have not tried it though) or go with this simple recipe.
With this cake Cheese frosting would be great ryte?
Thank you Natasha, now my weekends starts with your breakfast recipes .
Hi Natasha, one more question..can we use the 3 milk syrup in this simple sponge cake ?
Hi Mary, I haven’t tried that with this one. I always go with the Tres Leches base for the 3 milk mixture.
Hi Mary, they are very different recipes and have completely different flavor profiles. The Tres Leches Cake is one of my all-time favorites.
Hi Natasha, I tried the sponge cake for my son’s birthday and it came out super soft and moist. everyone loved it. thank you.
You’re welcome. I am so happy to know that you loved it!
I’m trying to follow a keto diet so I made this cake using fine almond flour, and Swerve shite sugar replacement – it was amazing, I’ve used this recipe about six times with regular flour and sugar and there was no difference in taste!
Hi Natasha I am loving your recipes.. tried this sponge cake came out really good .. but I baked it in a 9” and3.5” height cake tin all at once as I didn’t have two trays and baked for 35 mints. Is it fine if I use 10x7x2.5 square tin all at once. I got also 2 tins of 6.5 x 1.5 round tray. Will that work? I think it’s too small
I am so glad you loved it and that worked. I have not tried using a smaller tray to advise, sorry!
Thank you for this recipe Natasha. It was absolutely easy and turned out well.
I halved the ingredients from the recipe and used a single 8 inch springform cake tin to bake for 25 minutes at 350F. The colour was pale brown and just as you did, I used a spatula to lightly peel it off the cake tin. It did not stick and the parchment peeled off clean.
I was a little concerned when beating the eggs with sugar as I used a powerful hand mixer and did not want it to turn to turn to a stiff peak. It feels soft, light and airy and as I was cutting it into half to frost, I could feel the moist through the body of the cake. Off to add cream cheese frosting!
Thank you for sharing that wonderful feedback with us Roni! I’m so glad you enjoyed this recipe!
I was wondering though, when you say the cake should cool with no outdoor draught, do you mean the cake can be left to cool in the oven?
We leave it out on the counter. Try not to have it by an open window or door with a draft.
I made this today. The cakes came out incredibly flat. I’m trying to figure out what I did wrong. Any ideas?
Hi Stephanie, it should rise enough to fill most of the pan. Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. Under-beating the eggs and sugar or over folding after adding flour will result in a flat cake. I suggest reading the troubleshooting section in this pot and watching the video to see where things started to look different.
Thanks for replying! The only thing I can think of was I over mixed after adding the flour. It still tasted great! I will have to try another round and test my theory!
I made this yesterday and it’s fantastic! My question – can you bake this in a smaller pan for a higher cake? I halved the recipe and made just one layer (turned out delicious) but would love to make this in a loaf pan or smaller pan.
I’m so happy you enjoyed that Randee! I have not tested this in smaller pans to advise but one of our readers mentioned they were going to try two six-inch round baking pans. It sounds like you are on the right track with halving the recipe. I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half.
My second time making this wonderful recipe this week. My 14 yr old son (who doesn’t like to be in the kitchen :() was helping me and he said,”That’s it?” He couldn’t believe it was simplewith minimal ingredients. Thanks so much!!
That is the best when kids love what we moms make. That’s so great!
Is there a cross section photo of what the cake should look like inside? I made this by hand (manual whisk) and it looks pretty much like it does in the video. But the cake itself is rather dry, not sure if its is because it wasn’t whipped enough. Otherwise it tastes great and I’ll be making it again!
Hmm! Great question, I do not have a photo of that but if you look at some of the cakes we mention in the recipe post they do have cut cakes using this sponge. Also, If you like a moist cake, simple syrup is always a nice edition. You can lightly brush the layers with syrup since the cake itself is pretty dry without it.
Hey Natasha,
How do you prevent the cake from cracking on the top?
Thank you in advance
Hi! I haven’t had any experience with this cake cracking. Was anything altered in this recipe to help better pinpoint what caused the cake to crack.
I haven’t tried this recipe yet I will be doing it tomorrow. However, with the other cakes the top of the cake cracks maybe due to the cake rising unevenly.
Hi Natasha, I halved the recipe. It came out super sponge but it smells eggy while eating. Where and what went wrong. Can you please tell me. TIA
Hi Jyothi, if everything else was the same, I wonder if maybe you got a bad egg in the mix? Also, was there outdoor draft when you took it out of the oven. With any egg-based cake or meringue, an outdoor draft amplifies an eggy smell. I hope that helps!
Perfect recipe,it made me remember my childhood cake forgot the recipe taught by my aunt .. though was little bit scared 2 find the traces of flour in bottom but kept on mixing was interrupted many tm by my 3 year old princess who wants to know what mama is doing not paying attention 2 her baking this for sm friends daughter who requested me & I couldn’t refuse
Want 2 know how to store it should I cut top & edges before frosting
Hi Paru, Yes, you can make the cake base ahead of time and store it either in the fridge or at room temperature for a day or 2 or wrap and freeze up to 3 months.You do not need to cut the top or sides for this case.
So great to hear that you loved the cake. Thanks for your great review!
Hi Natasha
I really liked this! it was simple and delicious. my sister helped make this cake and loved it, thank you for this recipe
I’m so glad you enjoyed that Katie!
Very clear instructions. Thanks Natasha
Hii Natasha,
If you were you add icing and add fondant on top, how long should the cakes cool? Will the cake be stable if I add fondant?
Hi Amirah, It may be a little soft for fondant unless you put a stiffer buttercream over it first – that may work.
what type of buttercream should i use?
Hi Amirah, have you tried this buttercream here?
Hi, can I mix the eggs and sugar just by using a whisk? I don’t own electric or hand mixer
Hi Jenny, I can’t say for sure that it would work. This cake really relies on the volume to rise so that beating step is critical.
Hi, is this recipe suitable for a 6″ pan with 3″ height? If not how I can manage this? What about oven temperature and for how long time?
Thanks
Hi Marie, yes you would halve everything proportionally if you would like to use 2-6″pans.
This recipe is around medium-level difficulty, like most sponge cakes, but once you master it, it’s amazing! The trick is to mix the eggs & sugar together for a long time. Also, make sure you don’t over-bake, as the cake tends to get hard if you do. Do NOT deflate the batter!!! I suggest using a toothpick to test for when it is ready. On my first attempt, I used cupcake molds. Big mistake, everything came out dry and hard. Second attempt, I learned my lesson and used a cake mold, as requested. It came out better, but still a bit hard, as I had under-mixed and over-baked a bit. On my third attempt, the cake was amazing!!! A bit hard on the edges, but it really had the texture of a sponge cake! I had to check on it constantly so that it was not over-baked.
Thank you so much for sharing those tips with us!
Hi Natasha,
I’ve made this sponge cake countless times and it tasted great every time I do! This time, I need to store the cake layers for two days from now. I already baked them and they’re cooling. How can I store these layers so they will stay fresh for two days from now??
Hi Aviela, I would cover and refrigerate for 2 days. They keep really well in the refrigerator. You can freeze them for longer.
Hi. I was looking for a light sponge recipe when I came across this. I want to make a three layer pineapple cake using these. Just want to check that it’ll be ok to spread some pineapple juice on each layer to keep it moist? or do you think it’ll become soggy? Thanks
Hi Manisha, we use a simple syrup recipe with this. I think that should work here but as you said, don’t add too much to avoid it getting soggy.
After 60 years trying to make a sponge cake for my husband birthday I finally succeeded. Your recipe is great. The cake
Was easy to make and looks delicious. Thank you for this great recipe.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Could I use 1/2 a recipe for a pineapple upside down cake?
Hi Alma, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha,
How is this different from a Chiffon cake?
They are different because of the ingredients used. All of these cakes belong in the sponge or “foam” cake family because they get their structure and spongy, light, and open texture from whipped whole eggs or whipped egg whites a.k.a. egg foams.
What a wonderful recipe! So simple and as you’ve tightly pointed out, incredibly versatile. I’ve been baking cakes for 15 years and my butter cakes are always a hit. I can’t believe I e never tried a true sponge cake before (other than in tres leches cake.)
This recipe is perfect size for a for half sheet pan. Baked 18 minutes then cut into quarters to make it more in the style of an opera cake, filled with lemon mousse and topped with dark chocolate ganache.
My practice cake was simply filled with fruit preserves and barely sweetened cream. Both so delicious.
Among other things, I plan to use this cake in a trifle for my husband and tiramisu for my mom. Great inexpensive replacement for expensive packages of ladyfingers.
I will say that I think the structure of this cake Probably holds up better to multiple thin layers rather than baking them deeper then splitting and would help prevent deflating as it cools.
Thank you for that wonderful feedback Ali! I’m so glad you enjoyed that!