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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
Looks fantastic. Are there any changes for high elevation in this sponge cake? Can I add some cocoa powder to make it a chocolate sponge cake?
Hi Maryanne! You can use my Black Forest Cake recipe to make a chocolate sponge. Also, here is a great link to have a reference for high-altitude baking !:)
I just took the sponge cakes out of the oven. They smell delicious! I had to stop my hubby from eating all of the dough. I added 1 teapoon of strawberry extract. I am making your strawberry cake for my daughter’s birthday tomorrow. Thank you for this easy, fabulous recipe!
That sounds delicious! I hope they are enjoyed! 🙂
It was an easy cake to make but why did it sink in the middle. I just filled the middle with strawberries and whipped cream.
Hi Katherine. This can happen if you are using a pan that is too small for the amount of batter. Make sure your oven is fully preheated and I always recommend checking the inside temperature with an internal oven thermometer to ensure the oven is baking correctly and adjusting the temperature or time as needed if not. Also, be sure not to open the oven door during the baking process.
Good morning from Delaware!
I love your recipes (especially your white cake and salmon cakes). I’m going to try making this for my daughter for her birthday. Can I make it a day ahead? How should I store it ?
Hi Anne, 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 in an air-tight container or wrapped in saran wrap. You can also wrap it and freeze it for up to 3 months. If you frost the cake, then cover it and refrigerate it. Allow it to come to room temperature before you serve it. I hope you enjoy this recipe.
Hi! Can these be made into cupcakes with cupcake liners? I’m looking for a sponge cake in cupcake form 🙂
Hi Tracy, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose alot of the cake. This is why I wouldn’t recommend it.
Hi Natashas, my grandmother was from Germany, She used to make a version of black forest cake, but with white cake. Would you happen to have any recommendations for a recipe? I would love to try and recreate it. Unfortunately, she has passed away and no one has any of her recipes. Thank you! Andrea
Hi Andrea, I haven’t tried the white cake for that, but I imagine this sponge cake may work as a base. You can see my Black Forest Cake Recipe HERE.
hi Natasha,
can I use this recipe for a sheet cake?
or do i need to double/triple the recipe for sheet cake?
does this go well with butter cream frosting?
Hi Jacinta, I would suggest following the instructions from our sponge cake roll.
I have adapted this for gf by substituting the flour with 2cups of almond flour and doubling the baking powder. One complains! It is moist and holds its shape well.
Glad to know that it turned out great, Tina! Thank you for sharing that with us.
I love this sponge cake recipe. If you are a beginner it is the easiest cake to make. I love it for strawberry shortcake. Thanks for sharing this recipe.
You’re welcome, Samantha! I’m so happy you enjoyed this recipe!
I’ve used this sponge cake for years and one you try it you too will stick to it. It’s very easy to scale and it never gets soggy no matter how much mousse i put inside. It’s a little messy when i cut it in 2, but i never have the patience to wait for it to truly cool, so it’s probably my fault. (:
Hi Nivali, yes, it’s a good idea to ensure its fully cooled, if its not, it’s like to crack while cutting.
Hi Natasha
I love all your cake designs
You are such a great cook
I will surely try one of your recipes
Good job
Stay healthy
Be happy
Bye!
I hope you love our cakes Zara!
Hi Natasha! This looks great!
Would this recipe work with two 10″ instead of 9″ pans? Or would it be too flat?
Thanks!
Hi Jackie, it could still work but yes, you would have flatter cake layers. Also, you will need to watch the cakes in the oven, they will bake faster since the cake is thinner.
I’ve made this cake several times. Delish. Can I use mini bunt muffin pans to make individual cakes?
Hi Barbara, I haven’t tried that but since this cake does not have any oil or butter in it, it would stick to a cupcake or mini cupcake pan badly and liners would get stuck to it as well and you’d lose alot of the cake. This is why I wouldn’t recommend it.
Holy moly 😳 I used 9 (or maybe I accidentally grabbed 8 inch) inch pans and they super over flowed and I had to put a pan under to avoid ruining the bottom of my oven… but then realized that that probably affects the rise of the cake. At least the ingredients in this aren’t rare or expensive and I can try again. Oh the joys of baking 😂
I hope they still turn out, Michelle! Springform pans are a bit taller if you have a 9″ springform, you can use that.
😂 I can relate
I’ve gone through so many mistakes too
But its ok!
We all make mistakes right?
Anyways see ya!
Hello Natasha,
This turned out great. My first ever attempt at sponge cake. I have/used a 10″ round pan. Cut the recipe in half. Followed directions/cook time as stated. Topped with fresh strawberries {in Marie’s strawberry glaze} and whipped creme. To die for!
Thank you!
I’m so glad you enjoyed it!
Hi Natasha,
Any tips on using this recipe to make a 6” cake instead.
Hi Abby, this may work in a 6″ inch pan, I haven’t tried it to say though of the exact measurements and timing, I would love to know how it goes.
I am going to use this recipe for a Sicilian Cassata cake, the cake with the cannoli cream in between the layers. Could I add lemon rind to the batter and put holes in the cake and add a rum syrup?
Hello Denise, I have not experimented on that to advise. If you happen to try that, please share with us how it goes!
Hi Natasha,
I haven’t tried your recipe yet but wonder which attachment do I use on the stand mixer, the whisk one or the paddle. Also, if I were to bake in a 9×13 cake pan and not split in the middle would the cake be too thick.
Thanks for your reply.
A whisk attachment is what you’ll need. I have not made this in a 9×13 cake pan to see how thick it really is.
Hi Natasha,
I love your cook shows…just amazingly simple.
I’ve been trying out your choc cake recipe and it’s been a hit. Never been able to get the buttercream right and now I’m mastering it.
Now I want to try the sponge cake.
Keep inspiring us with more simple recipes.
Henao
Thanks for sharing that with us, Henao. I’m glad you loved the Chocolate cake recipe. I hope you’ll enjoy all the recipes that you will try!
Hi, My cake came out and deflated. It was really soft too, almost falling apart. I know you have replied to many saying the main reason is not beating eggs and sugar enough, but I beat (with hand mixer) for 15 mins on high speed. I did a letter 8 to check and it stayed for well over 10 secs. What other reasons could have led to it deflating? I also have a fan oven and I adjusted the time by reducing by 25 degrees F. Not sure what else could have led to this.
Hi, thank you for sharing the details. Did you make any ingredient substitutions? Also make sure the oven is fully preheated and lastly be sure not to grease the pan. If you grease the sides, the cake isn’t able to hold onto the pan to climb evenly. I hope that helps!