Mom's Sponge Cake


Serve this sponge sheet cake with fresh berries and whipped cream for a summer treat.

close up view of Sponge Cake layered with strawberry slices, garnished with whipped cream and mint, in a bowl
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
1 9x13-inch cake


  • 4 large eggs

  • 2 cups white sugar

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • ¼ cup unsalted butter, cut into pieces

  • 2 teaspoons vanilla extract


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

  2. 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.

  3. Microwave milk in a microwave-safe bowl until it begins to bubble, about 1 minute. Add butter and stir until melted. Stir in vanilla.

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

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

Nutrition Facts (per serving)

275 Calories
6g Fat
51g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 275
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 74mg 25%
Sodium 238mg 10%
Total Carbohydrate 51g 18%
Dietary Fiber 1g 2%
Total Sugars 35g
Protein 5g
Calcium 82mg 6%
Iron 1mg 8%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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