This easy sponge cake recipe is light, airy, and completely foolproof.
Say goodbye to temperamental sponge cakes! Classic sponges like a Genoise can be tricky, even for experienced bakers, but this easy version, using the hot milk method, delivers the same delicate texture with a much more forgiving process.
The warm milk and butter create a soft, velvety crumb that stays moist for days, rather than drying out like traditional sponges. I've tested both hand-folding and mixer methods extensively, and both give consistently excellent results - so you can choose whichever works best for you.
Versatile and reliable, this sponge can replace any classic sponge cake recipe. It's every bit as light and airy as traditional versions, but without the stress.
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Why You'll Love This Sponge Cake Recipe
- Easy, failproof version of traditional sponge cake
- Can be made by hand or with a mixer
- Makes a soft sponge cake that stays moist for days
What Is Sponge Cake?
Sponge cake is a light, airy cake made mostly from eggs, sugar, and flour. Its rise comes entirely from the air beaten into the eggs, as traditional recipes don't rely on chemical leavening. This gives sponge cakes their signature soft, spongy texture - but it also makes them a bit tricky to get right, since it's easy to knock the air out of the batter when folding in other ingredients.
This recipe uses the hot milk method, which makes the process far more forgiving. It's an easy way to bake soft, fluffy sponge cakes at home without the stress that often comes with traditional techniques.
Sponge Cake Ingredients
This sponge cake recipe uses the same basic ingredients as other sponge cakes, but with a couple of extras for perfect flavor and texture.
- Eggs - Use large eggs. The fresher the eggs, the more easily they will whip up - and we want as much lift as possible for a nice airy sponge cake.
- Sugar - Regular granulated sugar is best here.
- Milk - Use full-fat whole milk for a fluffy texture.
- Butter - Use unsalted butter, or leave out the additional salt in the recipe if you use salted butter.
- Flour - Cake flour will give the best results for a really soft, light texture, but all-purpose flour (plain flour) will also work just fine.
- Vanilla - Use high-quality vanilla extract or vanilla bean paste.
- Baking Powder - Traditional sponge cakes don't contain any leaveners, but this easy sponge cake does add a touch of baking powder to help guarantee some rise.
Make sure the eggs are room temperature before beginning, as they will whip better.
See the recipe card for quantities and the full recipe.
Measuring Ingredients:
I always recommend weighing your ingredients with a kitchen scale, rather than using measuring cups. It's very difficult to measure accurately with cups, and this can mess up your bakes.
Recommended Equipment
I have developed this recipe to have options for both using a stand mixer and mixing by hand. For the perfect sponge cake, I do recommend folding the flour and milk in by hand, as it's much easier to control and ensure you don't knock too much air out, but you can have great results with both methods.
- Mixer - Whichever method you are using, it is easiest to get the eggs and sugar whipped enough with a stand mixer with a whisk attachment, or an electric hand mixer. You can also do it by hand with a balloon whisk - it will just take a little longer.
- Cake Pans - I used two 8-inch round cake pans for this recipe. You can also bake this in various sizes of sheet pans or different shapes of baking pan.
- Large Mixing Bowl
- Rubber Spatula
- Fine-mesh Sieve
- Saucepan
- Cooling Rack
How To Make Sponge Cake
This easy sponge cake recipe uses the same principles of traditional sponge cake recipes, but with a simplified method and a few extra measures for flawless results every time.
Dry Ingredients
Preheat the oven to 340°F / 170°C (150° fan-assisted) and grease two 8-inch cake pans. I also like to add some parchment paper circles to the bottom of the pans.
Sift the dry ingredients into a large bowl, including the flour, baking powder, and salt. Mix together.
Whisk Eggs and Sugar
In a stand mixer, whisk the eggs and sugar together on high speed for 5 full minutes until they are thick, pale, and doubled in volume.
If you drizzle the batter on top of itself, it should leave a little trail.
Warm Milk and Butter
Meanwhile, warm the butter, milk, and vanilla either in a saucepan over medium heat or in the microwave in 15-second bursts. It should be just hot enough that the butter melts - do not let it boil.
Fold Flour
Add half of the flour mixture to the egg mixture. You can either fold in gently by hand with a rubber spatula, or continue to use the mixer at the lowest speed setting (still with the whisk attachment) just until combined.
Be very careful not to knock too much air out of the whipped eggs.
Then add the other half and repeat.
Add Hot Milk
Gradually pour the melted butter and hot milk mixture into the main cake batter.
Either fold in by hand by adding a little milk at a time and folding gently, or drizzle it in slowly while the mixer is still on low speed.
Carefully scrape the bottom and sides of the bowl to make sure everything is well incorporated.
It is crucial to only mix as much as needed and not to knock too much air out.
Bake
Pour the sponge cake batter into the prepared pans and bake for 30 - 35 minutes. Baking time may vary, so look out for the top of the cake to look golden brown. A skewer inserted in the middle of the cakes should come out clean.
Do not open the oven door to check too soon, or your sponges could collapse.
Cool
Let the sponges cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Sponge Cake Recipe Tips
Gentle Hands - The most important thing when making any sponge cake is not to knock too much air out of the batter when adding the other ingredients. I prefer folding in the flour and milk by hand for the most control, but if using a mixer, just make sure it is on the lowest speed and only mix until combined.
Sift the Flour - Don't skip sifting the dry ingredients - not only will this make sure there are no lumps in the cake batter, but it also helps to lighten it when adding. For even better results, sift twice - once when mixing the dry ingredients and again when adding it to the whipped egg mixture.
Milk Temperature - Make sure the milk is warm enough to melt the butter and no more. If it is too hot, then you risk scrambling the eggs.
Bake Immediately - Don't let your cake batter sit on the counter for too long - once it is ready, get it straight into the pans and into the oven. The longer it sits, the higher the chance that air bubbles will deflate.
Bake Time - Be careful not to over- or underbake your sponge cakes. It will be golden brown on the outside - that is normal and doesn't mean they are overbaking. Equally, it should be slightly springy, and a skewer inserted should come out clean - do not leave it in longer than this or it will be overbaked and dry. It's also important not to open the oven door too soon, or the temperature change could cause the cakes to deflate.
See my post about why cakes sink in the middle for more tips about bake time.
What To Do With Sponge Cake
Though this is such a simple sponge cake recipe, it is super versatile, and there are so many ways you can use it.
Layer Cakes - As it's so light and airy, this is the perfect cake for making a layered cake. The fluffy sponge cake layers can be stacked high with fresh fruit and whipped cream for a classic filling with simple ingredients, or used for more complex desserts.
Swiss Roll - Sponge cake is the base used to make cake rolls because they are so light and flexible. (You may have seen this on The Great British Bake Off this week!)
Vanilla Cake Alternative - A simple vanilla sponge cake can be a lovely light alternative to a butter cake. Though I love my best vanilla cake recipe, sometimes a sponge is called for!
Trifles - Sponge cake is perfect for layering into trifles as it is able to absorb all of the liquid and flavor from the other ingredients without going soggy.
Recipes Using Sponge Cake
Here are some of the ways I have used sponge cake recently:
Boston Cream Pie - Layer with homemade pastry cream and top with chocolate ganache.
Victoria Sponge Cake - Though Victoria sponge cake is technically a butter cake, you can definitely make a lovely light version of it with whipped cream and homemade strawberry puree.
Strawberry Shortcake - If you love classic strawberry shortcake made with flaky biscuits, try replacing the biscuits with this moist sponge cake recipe for a showstopping dessert.
Tiramisu Cake - My tiramisu cake uses Genoise sponge, but you can use this easy sponge cake recipe instead for an easier alternative with fantastic results.
Fraisier Cake - A classic Fraisier cake is another recipe that works really well with swapping the sponge cake recipe out. The cake in this recipe is soaked in strawberry simple syrup, which is a variation of my base recipe of Simple Syrup, it just adds extra strawberry flavor!
Berry Chantilly Cake - This one is very popular right now - my Berry Chantilly Cake recipe is filled with chantilly cream and fresh berries.
Layers
This recipe makes two thick cake layers - you can either keep them thick like that, or you can cut each cake in half to make four thinner layers.
Use a cake leveler or serrated knife to cut into even layers.
Types of Sponge Cake
There are a few different types of sponge cakes - here is a rundown of them:
Genoise Sponge - A traditional Italian sponge cake made by whipping whole eggs and sugar and folding in the flour. It's light and airy, but a little dry.
Angel Food Cake - Made with egg whites only, sugar, and flour. It has no fat at all and is super soft and airy.
Joconde Sponge - An almond-based sponge often used in entremets and layered desserts, like Opera Cake. It's flexible and light, which also makes it a popular choice for Swiss roll cakes.
Chiffon Cake - A cross between angel food cake and butter cake - whips the egg whites and egg yolks separately and contains fat for added richness.
Hot Milk Sponge - Whips whole eggs and adds warm milk and butter for a soft, tender, and forgiving sponge, using added leavener.
Sponge Cake Comparison Chart
| Features | Texture | Difficulty Level | Notes | Used For | |
| Genoise | Whole eggs whipped with sugar, no chemical leavening, little to no fat | Very light, delicate, can dry out quickly | High -requires careful technique | Classic Italian sponge used in many European cakes | Fraisier Cake Tiramisu Cake |
| Angel Food | Egg whites only, no fat, no yolks, no leavening | Extremely airy, cloud-like texture | Medium -requires gentle handling | Completely fat free | Strawberry Angel Food Cake |
| Joconde | Sponge with ground almonds | Light and flexible | Medium | Can be rolled - less prone to cracking | Opera Cake Swiss Rolls |
| Chiffon | Sponge base with oil + baking powder | Moist, tender, airy | Easy-Medium | More forgiving, stays fresh longer | |
| Hot Milk | Warm milk + butter added, with baking powder | Velvety, moist crumb that stays soft for days | Easy | Forgiving method, ideal for home bakers | Boston Cream Pie |
Hot Milk Sponge Cake vs Classic Sponge Cake
A classic sponge cake (like a Genoise sponge) is made by whipping eggs and sugar until they're thick and airy, then gently folding in flour. There's little to no added fat or leavening, which gives it that light texture - but also makes it easy to mess up and prone to drying out quickly.
In a hot milk sponge cake recipe, the milk and butter are warmed together before being mixed into the batter, and that small change makes a huge difference. Here's the baking science behind it:
- Stabilizes the batter - The warm liquid helps dissolve the sugar and slows down the gluten development, which keeps the cake nice and tender.
- Improves emulsification - The butter and milk blend smoothly into the eggs, giving the sponge its fine, velvety crumb.
- Keeps the cake moist - The extra fat and liquid lock in moisture, so the cake stays soft for days.
- Boosts flavor - The butter and warm milk add a subtle richness that fat-free sponges just can't match.
- Adds reliable rise - A touch of baking powder gives extra lift, so you don't have to rely solely on perfectly whipped eggs.
In short, hot milk sponge has all the lightness you want in a sponge, but with a softer crumb, better flavor, and a much more dependable method.
Storage
You can store your vanilla sponge cake in an airtight container at room temperature for 4-5 days.
If you are making it in advance, you may want to add some simple syrup to it to help it stay moist for longer.
FAQs
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
The main difference between a sponge cake and a regular cake is that sponge cakes are made mainly of eggs, sugar and flour, sometimes with added fats. They get all their rise from whipping air into the eggs.
Regular cakes, or butter cakes, tend to use a creaming method, creaming together the sugar and butter (or reverse creaming like my vanilla cake). They also rely more heavily on chemical leavening agents. Because of this, sponge cakes are far lighter and more airy than butter cakes, and butter cakes tend to be denser with a richer flavor.
Yes, you can freeze sponge cake - just make sure it is very well wrapped in plastic wrap and freeze for up to three months. Thaw it out at room temperature. You may want to use some simple syrup when using the cake, after thawing it out to make sure it is nice and moist.
Many classic sponge cake recipes call for simple syrup to be brushed or poured onto them to keep them moist. This is because they are often prone to drying out quite quickly.
The hot milk and melted butter in this sponge cake help to make a nice moist cake that doesn't dry out - however you can still add simple syrup if you'd like to make it extra soft, are making it far in advance, or would like to infuse some more flavor into the cake layers.
Sponge Cake Recipes
Here are some great cake recipes to try with this vanilla sponge cake:
Recipe
Sponge Cake Recipe
Ingredients
- 4 large Eggs (room temperature)
- 2 cups Granulated Sugar 400g
- 1 stick Unsalted Butter 113g
- 1 cup Whole Milk 240ml
- 2 cups Cake Flour 227g
- 2 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoon Vanilla Extract
Equipment
- Mixer with whisk attachment
- Wire Rack
Instructions
- Preheat the oven to 340°F/170°C (150° fan-assisted) and grease two 8-inch cake pans. I also like to line the bottom of the pans with some parchment paper circles.
- Sift the dry ingredients into a bowl, including the flour, baking powder, and salt. Mix until combined.2 cups (227 g) Cake Flour, 2 teaspoon Baking Powder, 1 teaspoon Salt
- In a stand mixer, whip the eggs and sugar together on high speed for 5 full minutes until they are thick, pale, and doubled in volume. If you drizzle the batter on top of itself, it should leave a little trail.4 large Eggs, 2 cups (400 g) Granulated Sugar
- Meanwhile, warm the butter, milk, and vanilla either in a saucepan over medium heat or in the microwave in 15-second bursts. It should be just hot enough that the butter melts - do not let it boil. Set aside.1 stick (113 g) Unsalted Butter, 1 cup (240 ml) Whole Milk, 2 teaspoon Vanilla Extract
- Add half of the flour mixture to the whipped eggs and either fold it in gently with a spatula, or mix it in the mixer on the lowest speed setting. It is crucial that you try not to knock too much air out of the batter, so be very gentle whichever method you choose. Add the reamining flour mixture and repeat.
- Gradually pour the hot milk mixture into the cake batter. Either fold it in carefully with a spatula while adding a little at a time, or continue with the mixer on low speed while you pour in a slow, steady stream. Make sure you scrape the bottom of the bowl to ensure everything is well incorporated.
- Pour the sponge cake batter into the prepared pans and bake for 30 - 35 minutes or until the top is golden brown and a skewer inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Deirdre Rose
Why did you not leave recipe for frosting on cake?
Jules Grasekamp
Hi Deirdre,
I didn't put a frosting in the recipe card because this post is specifically about this kind of sponge cake which can be used with a variety of fillings and toppings. But you can see lots of ideas for frosting on my frosting recipes page!
Jules
Chris
This is like a master database for sponge cakes! After reading the blog post, and making this hot milk sponge myself (which turned out great by the way), I feel like I have learned so much about the different types of sponges. I love your comparison chart, it really helped me know how each one is so different. I feel so cultured.