These delightful mini sponge cakes are soft, airy, and subtly sweet — the kind of treat I love having with a warm cup of tea or as a light afternoon snack. They bake beautifully in muffin tins or mini loaf pans, making them perfect for sharing or packing into lunchboxes.
Why You’ll Love This Recipe
I love this recipe for so many reasons. First, it’s simple — no fancy tools, just a few pantry staples. The cakes turn out perfectly fluffy and moist every time, thanks to the whipped eggs and careful folding. They’re versatile too; I can enjoy them plain, dusted with powdered sugar, or topped with a light glaze. And because they’re small and individually portioned, they’re ideal for entertaining or snacking without overindulging.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
½ cup sugar
3 eggs (room temperature)
¼ cup vegetable oil
¼ cup milk (lukewarm)
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Directions
Prep the Oven & Pan I start by preheating my oven to 350°F (175°C). Then I grease and flour a mini muffin or loaf pan, or simply use paper liners for easy cleanup.
Beat the Eggs & Sugar In a large bowl, I whisk the eggs and sugar together until they turn pale, thick, and fluffy — this usually takes about 5 minutes with an electric mixer. This step is key to getting that light, sponge-like texture.
Add Wet Ingredients While mixing, I slowly drizzle in the oil. Then I stir in the milk and vanilla extract until everything is smooth.
Fold in Dry Ingredients After sifting together the flour, baking powder, and salt, I gently fold this dry mixture into the wet batter using a spatula. I stop as soon as it’s all combined to avoid deflating the batter.
Bake I pour the batter into the prepared molds, filling them about ¾ of the way. Then I bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve Once baked, I let the cakes rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely. I like serving them plain, with a dusting of powdered sugar, or drizzled with a light glaze.
Servings and timing
This recipe makes approximately 10–12 mini sponge cakes, depending on the size of the molds used. Prep time: 15 minutes Bake time: 15–18 minutes Total time: Around 30–35 minutes
Variations
Citrus Twist: I sometimes add a teaspoon of lemon or orange zest for a bright, citrusy flavor.
Chocolate Chips: Folding in mini chocolate chips gives them a fun surprise.
Gluten-Free: I’ve tried using a 1:1 gluten-free flour blend, and they still came out light and fluffy.
Filled Version: Once baked and cooled, I like to pipe in a little jam or whipped cream for a sweet center.
Topped Delight: A simple glaze or a dollop of whipped cream on top makes these cakes extra special for parties.
storage/reheating
I store any leftover mini sponge cakes in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them (wrapped individually) for up to 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them slightly in the microwave for about 10 seconds.
FAQs
How do I know when the cakes are fully baked?
I check by inserting a toothpick into the center — if it comes out clean or with just a few crumbs, they’re done. The tops should also spring back when lightly pressed.
Can I use butter instead of oil?
Yes, I’ve swapped the oil with melted butter for a richer taste. Just be sure it’s cooled before mixing in.
Can I double the recipe?
Absolutely. I just double all the ingredients and make sure not to overfill the pans. I may need to bake in batches depending on oven space.
Can I make this into one large cake instead of minis?
Yes, I’ve used this batter in a small 8-inch round or square pan. Baking time increases to around 25–30 minutes, but I still check with a toothpick for doneness.
Why did my sponge cakes collapse after baking?
Overmixing or underbaking can cause this. I always make sure not to overfold the batter and avoid opening the oven door too early during baking.
Conclusion
These mini sponge cakes have become one of my favorite quick bakes. They’re light, delicious, and incredibly easy to customize depending on my mood or the occasion. Whether served plain or dressed up, they never fail to impress — and they disappear fast!
Mini Sponge Cakes are light, airy, and perfectly sweet little treats that are easy to make with pantry staples. Ideal for tea time, lunchboxes, or parties, they’re moist, fluffy, and versatile.
Total Time:33 minutes
Yield:10–12 mini cakes
Ingredients
1 cup all-purpose flour
½ cup sugar
3 eggs (room temperature)
¼ cup vegetable oil
¼ cup milk (lukewarm)
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and grease/flour mini muffin or loaf pans, or line with paper liners.
In a large bowl, beat eggs and sugar until pale, thick, and fluffy (about 5 minutes).
Slowly drizzle in the oil while mixing, then stir in milk and vanilla extract until smooth.
Sift flour, baking powder, and salt together, then gently fold into the wet mixture using a spatula. Do not overmix.
Pour batter into prepared molds, filling them about ¾ full.
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with glaze.
Notes
Add lemon or orange zest for a citrus twist.
Fold in mini chocolate chips for extra sweetness.
Use 1:1 gluten-free flour blend for a gluten-free version.
Pipe in jam or whipped cream for a filled center.
Top with glaze or whipped cream for a festive touch.
Store in an airtight container for up to 3 days at room temperature, or freeze for up to 2 months.
