Simple Yellow Sponge Cake Recipe

Simple Yellow Sponge Cake is made with only a few ingredients that you probably have in your pantry. This cake is commonly used to make layered cakes.

You might also like to check out a Chocolate Version of this Yellow Sponge cake.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

A Simple Yellow Sponge Cake recipe that any baker new to baking or not needs to have in their recipe repertoire. This cake was one of the first Yellow Sponge Cake recipes that I learned to make and it has served me very well.  I have never had any problems with it, so I thought I would share the recipe with you.

It has a soft, delicate, spongy and uniform crumb that absorbs the moisture from the cream very well, making it suitable for just about any kind of cake, roll or even a cupcake.

If for some reason this Biskvit (3 ingredient Sponge Cake) recipe doesn’t come out for you, try this Sponge Cake am sharing today. Biskvit is somewhat tricky, but this one is pretty straightforward and I think you might be pleasantly surprised how a few minor adjustments make this recipe so foolproof.

For a very even rise of the cake, do make sure to get yourself bake strips (like the ones here). I have used them for years and they never fail at producing an evenly risen cake, every time.

Also, try this Chocolate Sponge Cake, which is just another variation of the yellow cake recipe below.

Simple Yellow Sponge Cake Recipe

Yield: One 8″ round cake, 2 inches tall

How to make Simple Yellow Sponge Cake: 

  • Whip 4 egg in a stand mixer on high-speed for about 1 minute, then add 1.5 cups powdered sugar  (or 1 cup of granulated sugar) in thirds while continuing to whip.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

  • Preheat oven to 350F with the rack in the middle. Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with non-stick spray. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
    Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).
  • While the eggs are whipping sift the 1 cup all-purpose flour and 1 tsp baking powder, twice.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

  • Combine the melted butter and hot water in a cup and whisk together to mix.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

  • Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn’t disappear for about 2-3 seconds. You want to make sure the eggs are properly whipped before continuing with the next steps for the successful rise of the cake in the oven.
  • Add 1 Tbsp of vanilla extract.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

  • Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.

Step by step pictures of how to make the Yellow Sponge Cake (folding whipped eggs with flour).

  • Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

  • Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

  • For best results leave the cake on the counter for 6-8 hours before using in a cake. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!

Desserts using this Sponge Cake Recipe:

  • Marble Cake – Chocolate and yellow sponge cake mixed together with a sour cream frosting.
  • Kiev Cake – Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries.
  • Tiramisu Cake – Bailey’s soaked cake layers and delicious Tiramisu cream.
  • Rum Balls  – a combination of Russian Buttercream and Yellow Sponge cake.

Simple Yellow Sponge Cake Recipe

Simple Yellow Sponge Cake - foolproof recipe for a fluffy, delicious yellow cake that can be used for cakes and cupcakes | by Let the Baking Begin!
4.75 from 8 votes
Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Ukrainian
Calories: 146 kcal
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 or One 8" round cake, 2 inches tall

Ingredients

Instructions

  1. Whip 4 egg in a stand mixer on high speed for about 1 minute, then add 1.5 cups powdered sugar (or 1 cup of granulated sugar) in thirds while continuing to whip.
  2. Preheat oven to 350F with the rack in the middle. Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with nonstick spray. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
  3. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).
  4. While the eggs are whipping sift the 1 cup all-purpose flour and 1 tsp baking powder, twice.
  5. Combine the melted butter and hot water in a cup and whisk together to mix.
  6. Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn't disappear for about 2-3 seconds. You want to make sure the eggs are properly whipped before continuing with the next steps for successful rise of the cake in the oven.
  7. Add 1 Tbsp of vanilla extract.
  8. Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.
  9. Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.
  10. Pour the batter into an 8 inch round cake pan (at least 2 inches tall).
  11. Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.
  12. For best results leave the cake on the counter for 6-8 hours before using in a cake. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.
Nutrition Facts
Simple Yellow Sponge Cake Recipe
Amount Per Serving
Calories 146 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 47mg 2%
Potassium 73mg 2%
Total Carbohydrates 23g 8%
Sugars 14g
Protein 2g 4%
Vitamin A 3.4%
Calcium 2.9%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Rima

    I’m confused. In step one I’m whipping egg whites. In step six I’m beating eggs for 20 minutes and looking for a batter ribbon. What ehh are we talking about? The yolks? Then I’m adding flour to the beaten eggs. Which eggs? What happened to the yolks? Do I beat the yolks for 30 min? If so, where do I get the sugar? Do I beat the whites for 20 min? Wouldn’t they get dry and clumpy? Help?

    The sponge I’m used to , beat yolks and sugar til fluffy, add flour and fold in meringue? What do I do here?

    · Reply
    • Hi Rima,
      step one says “whip 4 eggs”, which means that you’re not whiping just egg whites, but whole eggs and sugar.
      In step 6 it just clarifies the amount of time that you should be whipping the eggs and sugar.

      This is the recipe for the “easy sponge cake” where the eggs are whipped together. The one where you whip the egg whites and egg yolks separately is THIS one and it uses a bit differenet technique.

      · Reply
      • Rima

        Gotcha, thanks.

        I’ll blame the misunderstanding on a Frose, okay?

        · Reply
  • Nadine

    Found this recipe last minute! EXCELLENT! I like to cook more than baking; but to simply follow these instructions with my own measurements! Perfect would use it again thanks

    · Reply
  • Alee

    I followed this recipe for a low carb no sugar cake. Instead of the flour I used half a cup of oat flour and half a cup of almond flour. I used a monk fruit erythritol blend sugar substitute. And cake came out great!

    · Reply
  • Adrienne

    Hmmm…followed recipe to a tee, yet cake sunk in the middle with a crispy top center layer.
    All fresh ingredients, timed each addition, new oven, too. So not sure what happened here.
    Why the 4 stars? The flavor is unbelievably good! Worked a little magic and what was supposed to be a strawberry shortcake is now a strawberry trifle.
    I will try this again.

    · Reply
    • Hi Adrienne,
      Thank you so much for your honest review.
      When you try this recipe again, weigh the flour and make sure that it’s around 140 grams of flour (for each cup). If you used less than that, it could possibly causde the cake to collapse. Also, it could be that the cake was slightly underbaked. Make sure that the toothpick comes out completely clean (no crumbs, no wet batter) when inserted in the middle, before taking it out of the oven.

      Thank you for your comment and the star rating!

      · Reply
      • Varsha

        Hi ma’am. I love baking. But I couldn’t bake a perfect cake I liked your recipe. Would you please mention the measurements in grams. I hope it will come out well

        · Reply
        • Hi Varsha,
          I have added the measurements in grams to the recipe card. Just switch to the metric system and it should come up.

          · Reply
  • Chrissy

    Recipe ratios are off. Cake turned dry on the outside and mush in the middle. Tasteless. I tried twice.

    · Reply
    • Hi Crissy,
      Sounds like your cake was underbaked. Try increasing the baking time until a toothpick inserted in the middle comes out clean. Also, make sure your oven doesn’t run hot, which would dry out/burn the outside before the inside is baked.

      · Reply
  • Wow, your recipe is very interesting to try, I can’t wait anymore to try the recipe you’ve made at home. The definition of the recipe that you made was not from someone who could make it and I was even more curious to make it. Thank you for making that interesting recipe.

    · Reply
  • Prabeena

    I used this recipe for red velvet cake,it came out perfectly, thank you for such a nice recipe,,

    · Reply
  • Shokanlu

    Thanks for sharing. But please, how do you melt the butter.

    · Reply
  • Kathy Hurry

    I was looking for a nice yellow sponge cake recipe to use for strawberry shortcake.
    I made this today and it is PERFECT to use for this purpose. Turned out beautifully! Thank you!

    · Reply
  • Daisy Zhao

    Hi, I’m new to baking and am really excited to try this cake, but I was wondering if I could substitute golden cane sugar or brown sugar for white granulated/powdered sugar in this recipe? Thanks!

    · Reply
  • Yolanda

    Hi, a co-worker is wanting a layered cake with some pineapple for his birthday. Is it possible to split the dough in two containers or double to amount to make it two layers?

    Thanks!

    · Reply
  • Dee

    Can this recipe be doubled?

    · Reply
  • New Girl in the Kitchen

    Thanks for the simple recipe. I tried this once and it turned out quite nice although the cake was a little dense. I tried my best to follow the recipe exactly, so could you tell me where I could have gone wrong? I am a novice at baking so I am still figuring out things. Also, I am baking this cake for my family tonight and I was wondering if I could use 5tbsp of butter instead if diluting 2 tbsp of butter with water? Would it affect the final result positively or negatively? Any extra tips would be helpful! Thanks so much!

    · Reply
    • Hi New Girl 🙂
      Great job on trying new recipes! The cake could be dense if you have not whipped the eggs enough or if you have folded the flour into the whipped egg for too long.

      Also, I would not change the water to butter, since it will weigh the cake down further.

      If you’re looking for an even lighter cake, try this one HERE. It is also a yellow sponge cake, but it doesn’t have as much flour and sugar and it doesn’t have any butter or water. Just make sure you really whip those eggs and sugar (15-20 minutes) and do not disturb the fluffiness too much as you are folding in the flour.

      · Reply
      • New Girl in the Kitchen

        Thanks so much for your prompt reply. I am really tempted to try your biskvit recipe! Either way, I would let you know which of your recipes I baked for my family! Sorry for being so inquisitive but can I use self-raising flour in the biskvit recipe? Thanks for being so patient with my queries!

        · Reply
        • I haven’t used self-rising flour for bisvkit, so I can not vouch for the results. I use Canadian flour for all my baked goods and it’s good enough in the biskvit recipe. I hope it all works out for ya!

          · Reply
  • Janice

    Want to ask why my middle part cake alil sinking down?

    · Reply
    • Hi Janice,
      If it’s just a tiny bit of deflation, it’s ok. Sometimes when I use the baking strips on my sponge cakes, they have a tiny bit of deflation in the middle. When you don’t use the strips, it usually has a dome, so then I have to trim it. So I figured, a bit of deflation is not as bad as the dome 🙂

      · Reply
  • […] at home made the cake with two layers of sponge cake, some kind of meringue and nuts in the middle, all sandwiched with Russian […]

    · Reply
  • Sukmawaty

    Hi i wanna try with 9inch round cake, is it possible to do with this recipe?..
    Thanks

    · Reply
  • […] check out this other version of Simple Yellow Sponge Cake, which tends to be a little denser than other sponge cake recipes, but is easier to get […]

    · Reply
  • Miss_Monroe

    Is this cake dense, could it be used for a cake tart alternative?

    · Reply
  • […] the Step by Step picture instructions on how to make the cake batter HERE, but do not bake it, instead follow the instructions here. […]

    · Reply
  • […] can combine this frosting with double recipe of the Yellow Sponge Cake or double recipe of the Chocolate Sponge Cake for a very delicious cake. If you add cherries or […]

    · Reply
  • beritainfo

    I am really glad I found this recipe, did it the traditional way though – mixed butter and sugar first, added one egg at a time, added vanilla essence

    · Reply
    • Do try it the way it is written in this recipe, just to see what this one is like. The recipe where you mix the sugar and butter together first is a completely different recipe and will yield a different result 🙂

      · Reply
  • luba

    thanks for a great recipe..

    · Reply

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