Fluffy Sponge Cake

Introduction

Fluffy sponge cake is a classic dessert known for its light texture and airy crumb.this recipe is about to become your new go-to. With its tender crumb and rich vanilla aroma, it’s ideal for birthdays, holidays, or just a casual Sunday treat. The combination of butter and oil ensures richness without being too heavy, making this the perfect celebration cake.

For a fruity twist, you can serve this sponge alongside fresh berries or layered with jam and whipped cream. If you love soft cakes, you’ll definitely enjoy this Lemon Cream Cake Recipe too — it’s a creamy delight with a citrusy edge.

Unlike dense pound cakes, this sponge uses whipped egg whites to create that signature airy structure. It’s a technique that works beautifully, just like in our Strawberry Oreo Cheesecake Frappuccino, where texture and lightness are key.

Fluffy Sponge Cake Ingredients

• 2⅓ cups (300g) all-purpose flour (or use cake flour for even softer crumb)
• ¼ cup (25g) cornstarch
• 2½ tsp baking powder
• ½ tsp salt (omit if using salted butter)
• 1 cup (240ml) milk, room temperature
• 1 tsp white vinegar
• 6 large egg whites, room temperature
• ½ cup (113g) unsalted butter, softened
• ½ cup (110ml) unflavored vegetable oil (canola recommended)
• 1⅓ cups (333g) white granulated sugar
• 1¼ tbsp vanilla extract

Directions

1. Preheat oven to 340°F (170°C). Grease and line an 8-inch square or round cake pan.
2. In a small bowl, mix milk and vinegar. Let sit for 10 minutes to curdle slightly (this acts like buttermilk).
3. In a medium bowl, sift together flour, cornstarch, baking powder, and salt.
4. In a large mixing bowl, beat the softened butter and oil together until creamy.
5. Gradually add sugar to the butter-oil mixture and beat until light and fluffy.
6. Mix in the vanilla extract.
7. Alternate adding the dry ingredients and milk mixture to the wet ingredients, starting and ending with dry.
8. In a separate clean bowl, whip egg whites to stiff peaks.
9. Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them.
10. Pour the batter into the prepared pan and smooth the top.
11. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
12. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for a Perfect Fluffy Sponge Cake Texture

• Cake Flour Substitute: Replace 2 tbsp of all-purpose flour with cornstarch per cup to mimic cake flour.
• Flavor Options: Add lemon zest or almond extract for extra depth.
• Filling Ideas: Split the cake horizontally and layer with jam, custard, or whipped cream.
• Frosting Pairings: Goes wonderfully with buttercream, whipped ganache, or cream cheese frosting.
• Add Fruit: Fold in berries or chopped fruit to the batter for a twist.

If you’re into rich and savory treats, don’t miss our Garlic Parmesan Cheeseburger Bombs — they make a perfect appetizer before this cake.

Storage

• Room Temperature: Keep covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap in plastic wrap and freeze up to 2 months. Thaw at room temperature.

Time & Yield

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 10–12 slices

Tools Used

• 8-inch cake pan
• Stand mixer or hand mixer
• Mixing bowls
• Rubber spatula
• Sifter or sieve
• Whisk

Final Thoughts

This fluffy sponge cake is a versatile masterpiece — whether you top it with fresh fruit, cream, or leave it bare, the texture and flavor shine on their own. Perfect for beginners and seasoned bakers alike, this recipe delivers consistent results every time. For another light and satisfying recipe, try our Easy Creamy Cucumber Salad, a refreshing complement to your sweet treat.

If you’d like to explore more classic sponge recipes, check out this similar option from AllRecipes.