10 Sponge Cake Recipes You’ll Want to Bake Again

Sponge cake is one of those bakes that never really goes out of style. It’s simple, adaptable, and just as good with fresh cream and berries as it is with a layer of jam. Some versions are light and airy, others rich and buttery, and a few have their own little tricks for keeping things extra soft. In this list, we’ve pulled together 10 recipes that cover the classics and throw in a couple of creative options too. Whether you’re after something quick for tea time or a showstopper for a celebration, there’s a sponge here that will hit the spot.

If you’re planning to try any of these sponge cake recipes, our ReciMe app can make the process a lot smoother. With our app you can keep all your recipes in one place, whether they’re from this article, Instagram, TikTok, or your own notes, so you’re not jumping between tabs while baking. You can quickly turn the ingredient list into a grocery list, scale portions up or down, and follow each step without your screen locking mid-whisk. It’s a simple way to keep your baking organised and focus on the fun part – making and enjoying the cake.

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How to Get the Perfect Sponge Cake

A great sponge cake isn’t just about following a recipe. Small details can make the difference between light and fluffy or dense and dry. Here’s what to keep in mind every time you bake one.

• Room temperature ingredients matter: Cold butter won’t cream properly, and cold eggs can cause the batter to split. Let everything sit out for 30 minutes before you start. This helps the fat and sugar blend smoothly and traps more air for a lighter crumb.
• Sift the flour: It might feel like an extra step, but sifting flour breaks up clumps and adds air. This means your batter stays light when you fold it in, and the finished cake has a softer texture.
• Master the folding technique: Once the flour is in, be gentle. Use a large metal spoon or spatula, and fold by cutting through the middle of the batter, then scooping from the bottom and turning it over. Keep going until you can’t see streaks of flour. Overmixing will knock out air and make the cake heavy.
• Watch oven position and temperature: Baking in the middle of the oven ensures even heat. Preheat fully before putting the cake in, and avoid opening the door too early – sudden drops in temperature can make it sink.

1. Sponge Cake

This version keeps things simple and focuses on a light texture with room for different fillings. The batter starts with creaming butter and sugar until pale, then eggs are added one at a time. Lemon zest and vanilla give it a subtle flavor boost, while self-raising flour helps it rise without extra leavening. Once baked, the cake cools before being split and filled. Common choices are lemon curd with cream, jam, or any combination you like. A dusting of icing sugar on top finishes it off.

Ingredients:

• 225 g softened butter
• 225 g golden caster sugar
• 4 large eggs
• Zest of ½ lemon
• 1 tsp vanilla extract
• 225 g self-raising flour
• Splash of milk
• Optional fillings: lemon curd, jam, lightly whipped cream
• Icing sugar for dusting

How to prepare it:

Preheat the oven to 180°C (160°C fan) or gas mark 4. Butter and line the base of two 20 cm springform tins with baking parchment. In a large bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Crack in the eggs one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Stir in the lemon zest and vanilla. Add the flour, a splash of milk, and a pinch of salt, then mix until just combined. Divide the mixture between the tins and smooth the tops. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let the cakes cool in the tins for about 10 minutes before turning out onto a wire rack to cool completely. Once cool, spread your chosen filling on one layer, place the second layer on top, and dust with icing sugar.

2. Mini Victoria Sponge Cakes

These are a scaled-down take on the traditional Victoria sponge, baked in individual portions. The cake batter is made with softened butter, caster sugar, eggs, and self-raising flour, producing small sponges that are light but sturdy enough to hold a creamy filling. Once baked and cooled, each cake is sliced in half, then sandwiched with whipped cream and a spoonful of jam before being dusted with icing sugar. They work well for afternoon tea or as a small dessert that doesn’t need slicing at the table.

Ingredients:

• 175 g unsalted butter, softened
• 175 g white caster sugar
• 3 free-range eggs, beaten
• 175 g self-raising flour
• 148 ml double cream, whipped
• 6 tbsp raspberry jam
• Icing sugar for dusting

Making them step by step:

Lightly grease a 12-hole silicone cake tray with 7 cm straight-sided circles, or use fairy cake tins. Preheat the oven to 180°C (160°C fan) or gas mark 4. In a large mixing bowl, beat the butter and sugar until smooth and creamy. Gradually beat in the eggs, adding a little flour if the mixture looks like it might curdle. Fold in the remaining flour, adding a small splash of milk if the batter feels too thick to spoon easily. Divide evenly between the moulds and bake for 15-18 minutes, until golden and just firm to the touch. Let the cakes cool completely. Slice each cake horizontally, spread whipped cream on one half, add a spoonful of jam, then place the other half on top. Finish with a light dusting of icing sugar before serving.

3. Vanilla Sponge Cake

This recipe builds its texture mainly from whipped eggs, giving the sponge a soft, airy crumb. Cake flour keeps it tender, while a small amount of baking powder adds extra lift. The batter is made in two parts – a glossy meringue from the egg whites and sugar, and a thick egg yolk mixture with the rest of the sugar, warm water, and vanilla. Once the dry ingredients are folded in, the meringue is gently incorporated to keep the batter light. The baked layers are typically filled with Chantilly cream and strawberry jam, then dusted with powdered sugar and decorated with fresh strawberries.

Ingredients:

• 225 g cake flour
• ½ tsp baking powder
• ¼ tsp salt
• 8 large eggs, separated, at room temperature
• ½ tsp cream of tartar
• 210 g caster sugar, divided in half
• 40 g warm water
• 1 tsp vanilla extract
• Powdered sugar for dusting
• 310 g heavy cream, cold
• 50 g powdered sugar, sifted
• 1 tbsp vanilla bean paste or vanilla extract
• 125 g mascarpone, cold
• 200 g strawberry jam (or raspberry)
• Fresh strawberries, cleaned and dried

Preparing the cake and filling:

Preheat the oven to 170°C (150°C fan). Line the bottom of two 20 cm cake tins with baking paper, spraying only the bases. In a medium bowl, whisk together the cake flour, baking powder, and salt. In a large bowl, beat the egg whites with cream of tartar until frothy, then slowly add half of the sugar while mixing on high until thick and glossy. In another bowl, beat the egg yolks with the remaining sugar, warm water, and vanilla until pale and ribbon-like. Sift half of the flour mixture into the yolks and fold gently, then repeat with the rest. Fold in the meringue in two stages, being careful not to deflate the batter. Divide into the tins and bake for 25-28 minutes, or until a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack. For the cream, stir the mascarpone to loosen, then whip with cream, powdered sugar, and vanilla until stiff peaks form. Spread jam on one cake layer, top with cream, then add the second layer. Dust with powdered sugar and decorate with strawberries before slicing.

4. Sponge Cake (another method)

This version follows a streamlined chiffon-style method, where whole eggs are whipped together instead of separating yolks and whites. The eggs are beaten until pale and tripled in volume, giving the batter plenty of air. Vegetable oil is added for moisture, and cake flour with baking powder provides structure and a light crumb. The finished cake is neutral in flavor, making it easy to pair with creams, fruit, or syrups.

Ingredients:

• 6 large eggs, room temperature
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 tbsp vanilla extract
• 1½ cups cake flour
• 1½ tsp baking powder
• ½ tsp kosher salt

Step-by-step method:

Preheat the oven to 175°C (350°F) and line the bottoms of two 23 cm round cake pans with parchment paper, leaving the sides ungreased. Crack the eggs into a stand mixer bowl and beat on low until blended. Slowly pour in the sugar, then increase the speed to medium-high and beat for 6-7 minutes, until pale, thick, and soft-peaked. With the mixer still running, slowly drizzle in the oil, then mix in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Sift half the dry ingredients over the egg mixture, then gently fold in with a spatula, making sure to scrape the bottom of the bowl. Repeat with the rest of the dry ingredients. Divide the batter between the pans and smooth the tops. Bake for 23-25 minutes, or until golden and springy to the touch. Let the cakes cool in the pans for 15-20 minutes before turning out onto a wire rack to cool completely.

5. Sponge Cake (one more cooking-method)

This genoise-style sponge relies on whipped eggs for volume instead of chemical leaveners. The batter uses just flour, sugar, eggs, a small amount of butter, and optional lemon zest for flavor. The eggs are beaten with sugar until they reach ribbon stage, then the sifted flour is gently folded in. A small portion of the batter is mixed into melted butter before being folded back into the main mixture to keep the texture light. The baked cake is often layered with strawberry jam, whipped cream, and fresh strawberries.

Ingredients:

• 105 g plain (all-purpose) flour
• 4 large eggs, room temperature
• Zest of ½ lemon (optional)
• 120 g caster sugar
• 30 g butter
• 135 g strawberry jam
• 300 ml thickened or heavy cream
• ½ tsp vanilla bean paste or vanilla extract
• 125 g fresh strawberries, thinly sliced
• Icing sugar for dusting

How to make it:

Preheat the oven to 170°C (150°C fan). Line the base of an 8-inch round cake pan with baking paper and leave the sides ungreased. Sift the flour twice and set aside. In a mixing bowl, beat the eggs and lemon zest for 1-2 minutes, then gradually add the sugar while continuing to whisk. Increase to medium-high speed and beat until pale, thick, and tripled in volume. Melt the butter and allow it to cool slightly. Sift half the flour over the egg mixture and gently fold it in using a large metal spoon, then repeat with the remaining flour. Take a spoonful of batter, mix it into the melted butter, then fold this mixture back into the main batter. Pour into the prepared pan and bake for about 28 minutes, until golden and springy to the touch. Let cool for 10 minutes before removing from the pan. For the filling, whip the cream with vanilla until soft peaks form. Slice the cake in half horizontally, spread jam on the bottom layer, then add cream and sliced strawberries. Place the second layer on top and dust with icing sugar before serving.

6. Classic Victoria Sandwich

This traditional Victoria sponge keeps things straightforward, with two light sponge layers filled with buttercream and strawberry jam. It’s a well-balanced cake that works just as well for a casual afternoon tea as it does for a special occasion. The sponge itself is soft and tender, while the filling adds a creamy sweetness and fruity layer in the middle. A light dusting of icing sugar gives it a simple finish.

Ingredients:

• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 100g butter, softened (for filling)
• 140g icing sugar, sifted (for filling)
• Drop of vanilla extract, optional (for filling)
• About 170g strawberry jam
• Icing sugar, to decorate

How to make it:

Heat the oven to 190C or fan 170C. Grease and line two 20cm sandwich tins with baking paper. In a large bowl, beat the caster sugar, softened butter, eggs, flour, baking powder, and milk until the mixture is smooth and soft. Divide the batter evenly between the tins and smooth the surface. Bake for about 20 minutes until golden and springy when pressed lightly. Turn the cakes out onto a wire rack and let them cool completely. For the filling, beat the softened butter until creamy, then gradually mix in the icing sugar and vanilla extract if using. Spread the buttercream over one sponge layer, top with jam, and place the second sponge on top. Dust lightly with icing sugar before serving.

7. Easy Sponge Cake

This vanilla sponge cake is light, airy, and adaptable for different desserts. It works well as a base for layered cakes, trifles, or even served plain with a dusting of sugar. The texture comes from folding meringue into an egg yolk mixture, which keeps the batter fluffy while still giving it structure. Oil and warm water are used instead of butter, which helps the cake stay moist for longer.

The process begins with separating eggs and whipping the whites into a meringue, then beating the yolks with sugar until pale and thick. Oil and warm water are added before folding in flour and meringue in turns. The batter is poured into a prepared tin and baked until the top is golden and a skewer comes out clean. Once cooled, it can be wrapped and stored plain or filled with cream, curd, jam, or other toppings.

Ingredients:

• 200g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 eggs, separated
• 200g granulated sugar, divided
• 4 tbsp oil
• 4 tbsp warm water or milk
• 1 tsp vanilla extract
• Pinch of cream of tartar or 1/2 tsp lemon juice/vinegar

Method for preparation:

Preheat the oven to 180C. Grease and line the baking pan. In one bowl, whisk flour, baking powder, and salt. In a separate clean bowl, beat egg whites with cream of tartar until foamy, then gradually add half the sugar and continue beating to stiff, glossy peaks. In another bowl, beat the egg yolks with the remaining sugar until thick and pale. Slowly pour in the oil while mixing, then add the warm water and vanilla. Using a fine sieve, sift a third of the flour mixture into the yolk mixture and fold gently, followed by a third of the meringue. Repeat until all is combined, taking care not to overmix. Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick comes out clean. Let it cool for 5 minutes before turning out onto a rack to cool completely.

8. Vanilla Sponge Cake (another method)

This version uses the Cook’s Illustrated method of beating softened butter into the dry ingredients before adding the wet mixture, which gives the sponge a tender, moist crumb without using sour cream or buttermilk. It’s a straightforward recipe that uses basic pantry staples and keeps well for several days. The cake pairs well with fresh cream and strawberries but can also be used as a base for other fillings and frostings.

The batter is made by first mixing the dry ingredients, then incorporating the butter in stages until it looks like damp sand. A mixture of eggs, milk, and vanilla is then added in two parts, creating a smooth and thick batter. The cakes are baked until just cooked through and lightly golden. Once cooled, they can be layered with cream and fruit or served plain.

Ingredients:

• 225g unsalted butter, softened
• 4 large eggs, at room temperature
• 125ml milk, at room temperature
• 2 tsp vanilla extract
• 265g plain flour
• 30g cornflour/cornstarch
• 2 tsp baking powder
• 330g caster sugar or superfine sugar
• 3/4 tsp salt

Preparation steps:

Preheat the oven to 180C (160C fan). Grease and line two 20cm round cake tins. In a bowl, whisk the eggs, milk, and vanilla together. In a separate bowl, combine the flour, cornflour, baking powder, sugar, and salt, then use an electric beater on low to blend in one-third of the butter. Continue adding the butter in two more parts, beating briefly each time until the mixture resembles wet sand. Add half of the egg mixture, beat until incorporated, then add the remaining egg mixture and beat until almost smooth. Divide evenly between the tins and smooth the tops. Bake for about 25 minutes or until a skewer inserted in the middle comes out clean. Cool in the tins for 15 minutes before transferring to a wire rack.

9. Easy Sponge Cake (another version)

This recipe produces a soft and airy sponge with a fine crumb, made by whipping eggs for volume and folding in flour for structure. It uses cake flour for a lighter texture, with vegetable oil to keep the cake moist. The result is a versatile base that can be sliced into layers, used for a roll cake, or served with cream and fruit.

The method starts with beating egg whites to firm peaks, then whipping the yolks with sugar, salt, water, honey, and vanilla until thick and pale. Part of the meringue is folded into the yolk mixture before sifting in flour and baking powder. Oil is added carefully to avoid deflating the batter, followed by the remaining meringue. The batter is baked until golden brown with a slightly raised center, then cooled completely before slicing or decorating.

Ingredients:

• 1 cup cake flour
• 7/8 cup white sugar, divided
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cream of tartar (optional)
• 6 eggs, separated
• 1/3 cup vegetable oil
• 2 tbsp water
• 2 tsp honey
• 1/2 tsp vanilla extract

How it’s prepared:

Preheat the oven to 175C. Beat the egg whites with cream of tartar until foamy, then add one-third of the sugar and continue beating to firm peaks. In another bowl, beat the egg yolks with the remaining sugar, salt, water, honey, and vanilla until pale and thick. Fold in half the egg whites, then sift in the flour and baking powder in three additions, folding gently each time. Mix a small portion of the batter with the oil, then fold it back into the main mixture. Add the remaining egg whites and fold until combined. Pour into two lined 15cm cake pans, tap gently to remove large air bubbles, and bake for 27-30 minutes or until a toothpick comes out clean. Remove from the pans and cool fully on a rack before serving.

10. Basic Sponge Cake

This sponge uses a mix of plain flour, self-raising flour, and cornflour for a light yet stable texture. It’s prepared by whisking whole eggs and sugar until thick and pale, then folding in the sifted dry ingredients. The result is a cake that’s soft but holds its shape well, making it suitable for layering with cream, fruit, or other fillings.

The process involves triple-sifting the flours for maximum aeration before starting on the eggs. Once the eggs and sugar are beaten to ribbon stage, the flour mixture is sifted over the top and folded through carefully to keep as much air as possible. The batter is divided into tins, baked until springy, then cooled before filling and dusting with icing sugar.

Ingredients:

• 50g plain flour
• 50g self-raising flour
• 50g cornflour
• 1/4 tsp salt
• 4 eggs, at room temperature
• 150g caster sugar
• Whipped cream, for filling
• Fresh fruit, for filling
• Icing sugar, for dusting

Method for preparation:

Grease two deep 20cm round cake tins and line the bases with baking paper. Sift the plain flour, self-raising flour, cornflour, and salt together three times. Preheat the oven to 180C. In a large bowl, beat the eggs and sugar on medium-high speed for about 6 minutes or until thick, pale, and tripled in volume. Sift the flour mixture over the egg mixture while gently folding it in with a large metal spoon until just combined. Divide the batter evenly between the tins and spin them gently on the counter to level. Bake for 20 minutes or until the cakes spring back when lightly touched. Turn out onto baking paper-lined racks, peel away the paper, and let cool. Fill with whipped cream and fruit, then dust with icing sugar before serving.

Storage and Make-Ahead Tips

Most sponge cakes taste best on the day they’re baked, but with the right storage, you can enjoy them for days or even freeze them for later.

General storage tips:

• Keep unfrosted sponge in an airtight container at room temperature for up to 3 days
• Once filled with cream or fresh fruit, refrigerate and eat within 24 hours
• Wrap cooled sponge cake tightly in cling film (then foil) and freeze – it can stay fresh for up to 3-4 months.

Here’s a quick guide to how long each type from our list will last and the best way to store it:

Cake Type	Room Temp Storage	Refrigerated	Freezer Friendly
Victoria Sponge	2 days	1 day (with cream)	Yes
Mini Victoria Sponge	2 days	1 day (with cream)	Yes
Madeira Cake	4 days	Not needed	Yes
Almond Sponge	3 days	Not needed	Yes
Genoise Sponge	2 days	1 day (with cream)	Yes
Three-Tier Wedding Sponge	2 days (unfilled)	1 day (with cream)	Yes (unfilled)
Easy Vanilla Sponge	3 days	Not needed	Yes
Honey Sponge	3 days	Not needed	Yes
Vegan Vanilla Sponge	2 days	Not needed	Yes
Gin and Tonic Sponge	3 days	Not needed	Yes

Ingredient Swaps and Dietary Adjustments

You don’t have to miss out on a good sponge cake because of dietary needs. With a few swaps, most of these recipes can work for gluten-free, dairy-free, or reduced sugar diets.

Gluten-free flour blends

Choose a blend designed for cakes and add ½ tsp of xanthan gum per 200g of flour if it’s not already included. This helps with structure.

Dairy alternatives

Use dairy-free margarine or a neutral oil in place of butter. Swap milk for almond, oat, or soy milk – unsweetened is best so you can control the sweetness.

Sugar replacements

Coconut sugar, caster sugar substitutes, or even a mix of sugar and stevia can work. Keep in mind that liquid sweeteners like honey or maple syrup will change the texture, so reduce other liquids accordingly.

Egg substitutes

For each egg, you can use:

• 3 tbsp aquafaba (liquid from canned chickpeas)
• 1 tbsp ground flaxseed mixed with 3 tbsp water
• ¼ cup applesauce

These options work best in recipes that already have strong flavors or added moisture.

Conclusion

There’s no shortage of ways to make a sponge cake, but the fun part is finding the one that feels like yours. Maybe it’s the classic Victoria you always bring out for birthdays, or the extra-light chiffon that wins over every tea guest. The real beauty of sponge cakes is that they’re simple enough to bake on a weeknight but adaptable enough to turn into a centrepiece. With the tips and recipes here, you’ve got plenty of options to play with. Try one, try them all, tweak them to your taste – and don’t be surprised if a new favourite quietly takes the top spot on your go-to list.

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