Rating: 4.82 stars
49 Ratings
  • 5 star values: 45
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Serve with fresh berries and whipped cream for a summer treat.

Recipe Summary test

prep:
15 mins
cook:
26 mins
total:
41 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

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  • Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.

  • Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.

  • Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Nutrition Facts

275 calories; protein 5g; carbohydrates 50.6g; fat 6.1g; cholesterol 73.8mg; sodium 237.6mg. Full Nutrition
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Reviews (48)

Most helpful positive review

Rating: 5 stars
06/24/2017
Delicious cake though too sweet using 2 cups sugar. I used just over 1 cup and it was great. Made individual trifles with whipped cream, pudding, and strawberries. Perfect. Read More
(7)

Most helpful critical review

Rating: 3 stars
11/18/2018
I followed the direction to a T...I like the flavor cake itself did rise inside the oven...took it out and flipped on a cooling rack and came out flat and dense. Will recycle to cakepops. Read More
49 Ratings
  • 5 star values: 45
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/04/2016
6.4.16 This was the perfect choice for strawberry shortcake. In an effort to get calories down, I used skim milk and Truvia® Baking Blend in place of sugar, and it still turned out awesome! If you want your butter to melt quickly in the microwaved milk, I’d recommend cutting it into small pieces or grating it. For a nicer presentation, I cut into rounds using a biscuit cutter. The texture is light, almost fluffy, it had just the right amount of sweetness, and it soaked up the juice beautifully. As soon as peaches come into season (very soon), this will be made again. I scaled the recipe down to 6 servings, used an 8x6x2 baking dish, and ended up with six round cakes that split horizontally were just about perfect for layering berries in the center. I’ve always made the biscuit-type shortcake, but this just might become my go-to recipe for shortcake. LOONEYPROFESSOR thanks sharing Mom's recipe, it's a winner! Read More
(7)
Rating: 5 stars
06/24/2017
Delicious cake though too sweet using 2 cups sugar. I used just over 1 cup and it was great. Made individual trifles with whipped cream, pudding, and strawberries. Perfect. Read More
(7)
Rating: 5 stars
08/18/2016
Will definitely be making this again for all sorts of fruit desserts! Light and fluffy and so easy to make! I baked mine in a cookie sheet to have thinner pieces! Was a huge hit!! Read More
(4)
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Rating: 5 stars
03/11/2019
I made this last night for strawberry shortcake and it turned out awesome even with one error on my part and a substituted ingredient...thus 5 stars for a forgiving recipe. First I replaced the vanilla extract with a tablespoon of honey (no vanilla onhand). Second I forgot to warm the milk and poured it in cold. Oops. Well the end result was a perfect sponge cake with strawberries AND eaten plain later. In fact it was perfect by itself. Thank you for the recipe and I plan to play with more vanilla substitutes (like fresh lemon). Read More
(2)
Rating: 5 stars
11/13/2019
I made this today. After reading the reviews, I used 1/2 cup less sugar. i followed the directions otherwise, baking it about 30 minutes, which probably could have been cut down a minute or two. It rose beautifully and came out golden brown. Taste wise, it was light, fluffy, and plenty sweet with sugared berries and whipped cream. Next time I make it, I may add more vanilla because I just love vanilla. There will be a next time because I can see having this with any kind of berry or fruit, or with chocolate or caramel sauce, or anything you want to top it with. This recipe is definitely a keeper! Read More
(1)
Rating: 5 stars
09/16/2020
Since it's my first time to make this cake, I cut the recipe in half. I read the reviews and made it with only 1/2 of the sugar and beat the eggs longer than instructed. I remember watching a baking show and they said that you'll know if the eggs are "ready" if you can write a number 8 on the batter and it doesn't disappear. The cake tasted really good especially with less sugar. Will make the full batch next time. :) Read More
(1)
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Rating: 5 stars
02/14/2021
This is a perfect, fluffy sponge cake recipe. I followed the recipe except to reduce the sugar to 1.5 cups.. personal preference. I think it would be too sweet with 2 cups of sugar. I will try with just one cup of sugar next time, and load it with some delicious whipped cream and berries. Simple and delicious.. just the way I like em’. Read More
(1)
Rating: 5 stars
03/19/2017
Loved it! Since I'm allergic to milk soy and eggs. I replaced the milk with almond milk and eggs with flax seeds water mixed together and it turned out great. Read More
(1)
Rating: 5 stars
07/01/2016
I love this simple recipe! It makes a wonderful spongecake to use in making Trifle. My DD requests it every year for her birthday for 2 years now. A family tradition! Thanks for sharing! Read More
(1)
Rating: 3 stars
11/18/2018
I followed the direction to a T...I like the flavor cake itself did rise inside the oven...took it out and flipped on a cooling rack and came out flat and dense. Will recycle to cakepops. Read More