This easy sponge cake recipe makes one classic 20 cm / 8-inch two-layer cake that serves about 8 people. It uses equal weights of butter, sugar, flour, and eggs, plus baking powder and vanilla, so the method is simple, dependable, and ideal for beginner bakers.
The finished cake is golden, soft, and lightly sweet, with a fine, tender crumb that pairs beautifully with raspberry or strawberry jam and whipped cream. Allow 15–20 minutes for preparation, then bake the two layers at 180°C conventional, 160°C fan, or 350°F for 20–25 minutes.
This is the kind of cake that belongs in every home baker’s recipe collection. The ingredients are familiar, the preparation is straightforward, and the result is a soft golden sponge with enough structure to hold a generous layer of jam and cream.
The equal-weight formula is especially useful because it is easy to remember: 200 g each of butter, sugar, and self-rising flour, along with four large eggs. Baking powder gives the batter additional lift, while vanilla adds a warm bakery aroma without overpowering the delicate flavor.
There is no complicated decorating technique required. A simple dusting of icing sugar makes the cake look finished and inviting, while a few fresh berries can add color when you are serving it for afternoon tea, a birthday, or a relaxed family dessert.
If you enjoy approachable celebration bakes, you may also like this easy king cake idea for a festive table. It has a different style and flavor profile, but it shares the same welcoming, homemade spirit.
Ingredients You’ll Need
Gather the ingredients before you start, and make sure the butter is soft enough to press easily with a fingertip but not melted. Room-temperature eggs blend into the creamed butter and sugar more readily, helping create a smooth batter.
Butter: Use 200 g unsalted butter, softened. Unsalted butter lets you control the flavor and produces a rich, tender crumb.
Sugar: Caster or superfine sugar dissolves readily during mixing and gives the sponge a fine texture.
Eggs: Four large eggs should be at room temperature. Add them gradually so the batter stays cohesive.
Flour and baking powder: Use 200 g self-rising flour with 2 teaspoons baking powder. Sifting both together distributes the leavening evenly.
Flavoring and moisture: One teaspoon of vanilla extract adds fragrance. Keep 1–2 tablespoons of milk available, but add it only if the batter seems stiff.
Filling: Prepare 150 ml heavy or double cream, 2–3 tablespoons raspberry or strawberry jam, and icing sugar for dusting.
For another fruit-forward baking project, take a look at this easy fruit cake recipe. It is a lovely option when you want something more packed with dried fruit and warming flavor.
How to Make It Step-by-Step
Step 1: Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease two 20 cm / 8-inch round cake tins and line the bases with baking paper, making sure the paper sits flat so the layers release cleanly.
Step 2: Place the softened butter and sugar in a large mixing bowl. Beat for 3–5 minutes until the mixture looks pale and fluffy, scraping down the sides once or twice so everything is evenly combined.
Step 3: Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, do not worry; add a spoonful of the measured flour and continue mixing until it looks smoother.
Step 4: Sift the self-rising flour and baking powder into the bowl. Fold with a spatula using gentle sweeping motions, stopping as soon as the dry ingredients disappear because prolonged mixing can make the sponge dense.
Step 5: Stir in the vanilla extract. Check the texture by lifting some batter with the spatula; it should fall softly rather than sit heavily, so add 1–2 tablespoons of milk only if the mixture appears stiff.
Step 6: Divide the batter evenly between the prepared tins and level the tops. If you want matching layers, weigh the batter and distribute the same amount into each tin before smoothing the surfaces.
Step 7: Place the tins in the oven and bake for 20–25 minutes. Keep the oven door closed for the first 18–20 minutes, then test the cakes: they should be golden, springy in the center, and just beginning to pull away from the sides.
Step 8: Cool the cakes in their tins for about 5 minutes before turning them onto a wire rack. Let them cool completely for at least 20–30 minutes, because warm sponge can melt the cream and make the layers slide.
Step 9: Whip the heavy or double cream until softly thick. Spread the jam over one cake, spoon or spread the cream over the jam, place the second sponge on top, and dust generously with icing sugar.
Pro Tips for a Light Sponge
The most important preparation detail is ingredient temperature. Cold butter cannot trap air as efficiently during creaming, and cold eggs can cause the mixture to split, so set both out ahead of time.
Beating the butter and sugar for the full 3–5 minutes is worthwhile. The mixture should visibly change from yellow and dense to pale, creamy, and airy before the eggs are added.
Once flour enters the bowl, switch from beating to folding. Mix only until the batter is combined, since overmixing encourages gluten development and may leave you with a heavier cake.
Do not open the oven during the first 18–20 minutes. The structure is still setting during this stage, and a sudden drop in temperature can cause the center to sink.
If your oven has hot spots, rotate the cakes only after they have had enough time to set. Opening the door too early is more likely to harm the rise than a little uneven browning.
For a deep single cake, use one deep 20 cm / 8-inch tin and bake for 30–35 minutes. The center should feel springy when lightly pressed, and the cake should begin to pull away from the sides before you remove it.
Filling, Decorating, and Serving Ideas
Raspberry jam gives this cake a pleasantly sharp contrast to the sweet cream, while strawberry jam creates a softer, fruitier flavor. Spread the jam in a thin, even layer so it reaches close to the edges without spilling out when the top sponge is added.
Whip the cream only until softly thick and spreadable. If it becomes grainy or stiff, it has been beaten too far, so watch it closely during the final moments of mixing.
For a very traditional finish, keep the top plain and sift icing sugar over it just before serving. You can also arrange a few berries on top, but avoid adding them too far in advance if they are very juicy.
This sponge is also a useful base for simple buttercream, lemon curd, fresh sliced fruit, or additional frosting. If you like vegetable-based cakes with warm spice, our easy carrot cake recipe is another excellent choice for a casual celebration.
Storage and Make-Ahead Advice
Store an unfilled sponge at room temperature in an airtight container once it has cooled completely. It is best enjoyed fresh, but the plain layers can be prepared ahead and kept protected until you are ready to assemble the cake.
Once filled with whipped cream, refrigerate the cake and serve it chilled or allow it to stand briefly before slicing. Keep it covered so the sponge does not absorb refrigerator odors or dry out.
For clean slices, use a sharp serrated knife and a gentle sawing motion. Wipe the blade between cuts if the jam and cream begin to collect on it, especially when serving guests.
If you are preparing the cake for a gathering, bake the layers earlier in the day, cool them fully, and add the filling closer to serving time. This keeps the crumb soft while preserving the fresh texture of the cream.
Easy Sponge Cake Recipe
A light, fluffy two-layer sponge cake made with equal weights of butter, sugar, flour, and eggs. Fill it with jam and whipped cream, buttercream, or your favorite frosting for a classic homemade dessert.
Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease two 20 cm / 8-inch round cake tins and line the bases with baking paper.
Beat the softened butter and caster sugar for 3–5 minutes, until pale, creamy, and fluffy. This creates the airy base that helps the cake rise evenly.
Add the room-temperature eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the measured flour.
Sift in the self-rising flour and baking powder, then fold gently until no dry streaks remain. Stir in the vanilla extract and enough milk to create a soft dropping consistency.
Divide the batter evenly between the prepared tins and level the surfaces. For particularly even layers, weigh the mixing bowl and divide the batter by weight.
Bake for 20–25 minutes, avoiding the temptation to open the oven during the first 18–20 minutes. The cakes are ready when golden, springy in the center, and beginning to pull away from the tin sides.
Leave the cakes in their tins for about 5 minutes, then transfer them to a wire rack. Cool completely for at least 20–30 minutes before adding the filling.
Whip the heavy or double cream until softly thick, then spread jam over one cooled sponge. Add the whipped cream, place the second sponge on top, and finish with a dusting of icing sugar.
Notes
Use room-temperature butter and eggs for a lighter, more even crumb. Fold gently after adding the flour and do not overmix. For one deep 20 cm / 8-inch cake, bake for 30–35 minutes and check that the center is springy before cooling.
Final Thoughts
This easy sponge cake recipe proves that a few well-measured ingredients can create a dessert that feels special without requiring complicated equipment or advanced decorating skills. The tender crumb, fragrant vanilla, bright jam, and cloudlike cream make every slice familiar, comforting, and wonderfully satisfying.
Remember the key points: use softened butter and room-temperature eggs, cream the butter and sugar thoroughly, fold the flour gently, and keep the oven door closed during the early baking stage. Once the layers are cool, a simple filling and snowfall of icing sugar are all you need.
Make it for afternoon tea, a birthday, a weekend treat, or simply because you have a craving for homemade cake. After one successful bake, you can confidently adjust the filling and turn this dependable sponge into your own house favorite.
