Mom’s Sponge Cake

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


  • 4 eggs
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup butter
  • 2 teaspoons vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.

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.

Preparation time: 15 mins
Cook time: 26 mins
Total time: 41 mins
Servings: 12 – Yield: 1 9×13-inch cake



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