I know sponge cakes are very airy and light, but what if I told you that my Super Moist Sponge Cake Recipe strikes a unique balance between moist and airy? What if I also told you that this recipe will conveniently produce 5 layers of a 7 inch round cake , that when stacked together it gives you 10 inches in height?

Not only these, let me blow your mind again. Do you know my super moist sponge cake recipe has a shelf life of 5 days? It’s also a one-bowl recipe. You know how much I love one bowl recipes and how my recipes are flooded with them. So I got you covered again!

My Super Moist Sponge Cake recipe, just like my Oreos Cake Recipe for Large batter is enough to comfortably give you a beautiful Tall 7 inches cake if you love decorating Tall cakes like me or 3 sets of 2 layered cakes!

What makes my Super Moist Sponge Cake Unique?

1. It uses the traditional pound cake ratio 1:1. What this simply means is all my super moist sponge cake main ingredients from flour to sugar to egg and butter uses same measurements. If flour is 250g then the other major items are 250g. So it’s a simple basic rule you can’t forget!
2. It has a good shelf life. My super moist sponge cake has a 5 days shelf life.
3. It can be twerked into other recipes. You can substitute the milk in the recipe with a strawberry yoghurt or strawberry puree and use a strawberry flavor instead of vanilla with a dash of Pink food colouring and viola you get yourself a Strawberry Sponge Cake!
4. My Super moist Sponge batter is a large batter recipe and comfortably gives 5 layers of size 7 round cake where 4 layers weighs 600g and the 5the layer gives 592g.
5. It’s a perfect Wedding cake recipe. Yes you read that right! I have used it several times for tiered wedding cakes and the feedback has been awesome.
6. It’s a one bowl / all-in-one cake recipe. You know how much I love quick and simple recipes right? You also know how my recipe site is flooded with them. From 5 minutes Cookies and Cream Cake; to 5 minutes Redvelvet cupcake; and to 5 minutes Chocolate Cake recipe.

NO FAIL TIPS FOR MAKING MY SUPER MOIST SPONGE CAKE RECIPE

• Follow the recipe and procedure judiciously.
• After measuring out your items, put on your oven. My super moist sponge cake recipe doesn’t take time to bake.
• The eggs used in this recipe must be very large ones.
• Mixing is timed. Work strictly with my timing to get the same results as I did.
• Do not over whip or over mix
• For mixing, if using a k-beater or hand mixer like I did (see YouTube for video) , whip for 15 minutes. If using a Cake mixer with a ballon whisk attachment, whip for 10minutes. If whisking manually with your hand using a wooden spatula, whip for 20 minutes.
• Once baked, remove from oven, allow cakes to rest in cake pan for 5 minutes before turning them over to a baking tray.
• Weigh your batter. The batter you’re adding into your cake pan should be weighed. This will give even layers and allow your cakes bake at the same time if you have a large oven.

Various Mixing Time

If Mixing with a wooden Spatula : If you’re mixing with a wooden spatula, mix for 20minutes at a stretch

When Mixing with a K-beater or Hand Mixer : You’re mixing for a total of 15 minutes 15minutes in this manner :

• Mix for 3 minutes on lowest speed to combine all items.
• Increase mixer’s speed to highest and mix for 10 minutes
• Lastly reduce mixer’s speed to lowest and whip for 2 minutes.

Mixing Time using a Cake Mixer with a balloon attachment : You’re to mix for a total of 10 minutes. 2 minutes on low speed to mix in all items; 6 minutes on highest speed of your mixer to whip till fluffy; lastly 2 minutes on lowest speed.

Recipe Variants

I told you my super moist sponge cake recipe can be easily tweaked to into more recipes right? Let me share some of my favorite :

1. Strawberry Sponge Cake : Substitute the Milk in the recipe with Strawberry yogurt or Strawberry puree (a blend of fresh strawberries). Substitute the Vanilla extract with Strawberry flavour; add pink food coloring.
2. Coconut Sponge Cake : Substitute Milk in the recipe with Coconut milk. Use Coconut flavour in place of vanilla extract; add 2 leveled cups of Sweetened Dessicated Coconut to the dry items and mix before adding the wet items.
3. Chocolate Sponge Cake : Replace Milk in the recipe with Buttermilk or Yoghurt; substitute Vanilla extract with Chocolate flavour; add 18tbsp of Cocoa Powder to your flour and sieve when sieving your flour.

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Sussan Apeh

SUPER MOIST SPONGE CAKE RECIPE

Sussan Apeh.

Here's my Super Moist Sponge Cake Recipe that strikes a unique balance between air/fluffy and moist. THE BEST SPONGE CAKE EVER!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Baked Goods, Cakes, Dessert

Cuisine American, European

Servings 74

Calories 168 kcal

Equipment

• 1 Oven
• 1 Mixer
• Mixing Bowls
• 1 Hand whisk
• 1 Wooden spatula if mixing manually
• 1 Digital scale
• 7 inch round Cake pan 5 pans

Ingredients

  

• 750 gram Flour
• 750 gram Sugar
• 750 gram Butter Softened.You can also use a good brand of Magarine
• 750 grams Eggs Or 12 large Eggs
• 6 tsp Baking Powder
• ¼ cup Milk
• 1 tsp Vanilla extract
• 1 tsp Milk Emulsion flavour

Instructions

 

• In your mixing bowl sieve in flour 3 times
• Add Sugar and Baking powder. Using your hand whisk mix to combine
• Next add your Butter. Add in your eggs
• Next add Milk, Vanilla Extract, and Milk Emulsion

Mixing Instructions

• If mixing manually by hand, whisk with a wooden spatula for 20 minutes
• If whisking with a K-beater or hand mixer, whisk on lowest speed for 3 minutes to combine all ingredients; increase speed to highest and whisk for 10 minutes; then reduce mixer to lowest and whisk for 2 minutes
• If whisking with a stand mixer attach your balloon whisk and whisk for 2 minutes on lowest speed; increase mixer to highest and whisk for 6 minutes; and finally reduce mixer to lowest and whisk for 2 more minutes

Pre-baking Instructions

• Get your already prepared 7 inch round pans, place one at a time on your digital scale
• Weight batter to be 600g for 4 of the pans. The 5th Pan will be around 592g

Baking and Cooling

• Bake in a preheated oven for 20-25 minutes or until skewer inserted in the center of the cake comes out clean
• Once baked, allow cake to cool in Pan for 5 minutes. Then transfer to a baking tray to cool completely

Video

Notes

Recipe Variants

• Strawberry Sponge Cake : Substitute the Milk in the recipe with Strawberry yogurt or Strawberry puree (a blend of fresh strawberries). Substitute the Vanilla extract with Strawberry flavour; add pink food coloring.
• Coconut Sponge Cake : Substitute Milk in the recipe with Coconut milk. Use Coconut flavour in place of vanilla extract; add 2 leveled cups of Sweetened Dessicated Coconut to the dry items and mix before adding the wet items.
• Chocolate Sponge Cake : Replace Milk in the recipe with Buttermilk or Yoghurt; substitute Vanilla extract with Chocolate flavour; add 18tbsp of Cocoa Powder to your flour and sieve when sieving your flour.

Keyword Sponge Cake, Super Moist Sponge cake

Sussan Apeh.

Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng