Cake Boss Sponge Cake


Recipe Rating:
makes 2 8" round cakes
Prep Time:
Cook Time:

CONNIE's Story

I am a big fan of cooking shows, especially those on baking. I found this recipe a few months ago from Cake Boss & now it's all I use for my sponge cakes. The secret to this cake being Light & Fluffy is the beating of the eggs. Don't rush that step.


4 large
eggs at room temp
2 c
white granulated sugar
1 tsp
vanilla extract
1 c
whole milk
1/4 c
unsalted or lightly salted butter
2 c
all purpose flour
2 tsp
baking powder
1/4 tsp
salt (use 3/8 tsp if using unsalted butter)

Directions Step-By-Step

Beat eggs in large mixing bowl (with paddle attachment if possible) for 4 minutes. Do not shorten the time.
Add sugar and continue beating for another 4 - 5 minutes until light and fluffy. Add vanilla and stir on low just until combined.
In a separate, sift together dry ingredients. Add to eggs and sugar on low speed just until combined.
In a saucepan (or microwave) heat milk and butter just until the butter is melted. Add to batter, beat just until combined.
Pour into two greased and floured 8" pans.
Bake at 325 about 33 - 35 mins or until the middle springs back when touched, or a toothpick inserted in the center comes out clean.
Remove from oven and let stand in pans for 10 mins. Then turn out onto a wire cooling rack and cool completely before frosting.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy

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Josee Hanis JoseeHanis
Aug 15, 2013
Hi there! Could you use this cake to add a filling like fruit or a pudding in the middle and cover it with butter cream and fondant?
It looks delicious!!!
fiona o' leary marfran
Jul 31, 2013
Hi how would I increase the ingredients to a 12 inch round pan/tin, thanks
ineke Huttema bendgy
Mar 4, 2013
I would like to know if I double the recipie would I be able to make a half a slab cake with it?
J Daniel kakekrazi
Dec 18, 2012
Hello Connie. I'm new to your site but I read with great interest this white sponge mix and hope to try this for the New Year. However, do you have a favourite chocolate recipe that has worked every time? I'll be grateful for your kind assistance. Also, I'm about to make a 14" sponge (I have a recipe for a high density 8" round) but I wondered if I should double the mixture, use enough of the mixture for the 14" pan and use the rest for another cake. If you have make a sponge this large and have a recipe you can share, I shall be so grateful. Thanks in advance.