Name: The Best Moist Sponge Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Universal
Ingredients: 4 large eggs (at room temperature); 200g (1 cup) granulated sugar; 120g (1 cup) all-purpose flour, sifted; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 60ml (1/4 cup) whole milk, warmed; 60g (1/4 cup) unsalted butter, melted

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If there’s one dessert that always wins hearts, it’s a soft, fluffy, and moist sponge cake. This classic cake is simple, versatile, and the kind of treat I love to make for birthdays, tea parties, or even just when I’m craving something comforting and delicious. With just a few pantry staples, I can whip up a beautiful cake that’s as good plain as it is with a dollop of whipped cream or fresh fruit.

The Best Moist Sponge Cake Recipe

Why You’ll Love This Recipe

I love how this sponge cake delivers such a light texture without needing any complicated techniques. The balance of ingredients keeps it moist and tender, and the subtle hint of vanilla gives it that warm, inviting flavor. It’s not overly sweet, which means it pairs well with just about any topping or filling I feel like adding. Plus, it’s the perfect base for layered cakes, trifles, or a simple slice with tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large eggs (at room temperature)
200g (1 cup) granulated sugar
120g (1 cup) all-purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
60ml (1/4 cup) whole milk, warmed
60g (1/4 cup) unsalted butter, melted

Directions

I start by preheating my oven to 175°C (350°F) and greasing a round cake pan, lining the bottom with parchment paper for easy release.
Then, I beat the eggs in a large mixing bowl until they’re light and fluffy—this takes about 5-7 minutes with a hand mixer on high speed.
I gradually add the sugar while continuing to beat until the mixture is thick and pale.
In a separate bowl, I combine the flour, baking powder, and salt. I sift these dry ingredients into the egg mixture gently, folding them in carefully to avoid deflating the batter.
I mix the warm milk with the melted butter and vanilla extract, then drizzle it into the batter, folding just until everything is well incorporated.
I pour the batter into the prepared pan and bake it for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes one 8-inch round sponge cake, serving about 8 people.
Prep time: 15 minutes
Bake time: 30 minutes
Cooling time: 30 minutes
Total time: approximately 1 hour 15 minutes

Variations

I like to add lemon or orange zest for a citrus twist.
For a richer taste, I sometimes swap the vanilla for almond extract.
I can slice the cake in half and fill it with jam and whipped cream for a Victoria sponge-style version.
Dusting the top with powdered sugar or cocoa gives it a simple yet elegant finish.
To make it a chocolate sponge, I replace 2 tablespoons of flour with cocoa powder.

Storage/Reheating

I store the sponge cake in an airtight container at room temperature for up to 3 days. If I need to keep it longer, I wrap it well and refrigerate for up to a week. For freezing, I wrap the cooled cake in plastic wrap and foil, then freeze for up to 2 months. When I’m ready to enjoy it again, I let it thaw at room temperature. Reheating isn’t usually necessary, but if I want a warm slice, a few seconds in the microwave works just fine.

FAQs

How do I keep my sponge cake from collapsing?

I make sure to beat the eggs long enough to create volume and avoid overmixing when adding the dry ingredients. Also, I never open the oven door during the first 20 minutes of baking.

Can I use oil instead of butter?

Yes, I can substitute oil for butter to make the cake slightly more moist and soft, though the flavor will be a bit different. I recommend using a neutral oil like canola or vegetable oil.

Why is my sponge cake dry?

Dryness usually comes from overbaking. I always check the cake a few minutes before the recommended time to avoid this. Also, measuring ingredients accurately, especially flour, is key.

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance and store it tightly wrapped. This actually makes it easier to slice if I’m planning to layer it.

Do I need to separate the eggs for this recipe?

No, in this version I use whole eggs and beat them until they’re fluffy, which simplifies the process and still gives a light texture.

Conclusion

This moist sponge cake recipe is one I keep coming back to. It’s easy to make, wonderfully soft, and endlessly versatile. Whether I serve it plain, dress it up with fruits and cream, or use it as a base for a layered creation, it never disappoints. Once I try it, I know it’ll become a go-to in my kitchen too.