Top 10 Milk Sponge Cake Recipes

Milk sponge cake is one of the most delicate and delicious confections. It's used to make luxurious cakes, rolls, and pastries. It's often served as a standalone dessert. It's decorated with icing, whipped cream, powdered sugar, berries, fruit, or grated chocolate.

In this collection, I've compiled the best, tried-and-true milk sponge cake recipes. Classic, custard, chocolate, or coconut milk? Try each one and find your favorites.

Chocolate sponge cake with milk

This incredibly delicious and aromatic chocolate milk sponge cake will leave no one indifferent. It's incredibly airy, moist, and tender. This sponge cake requires no soaking and pairs perfectly with cream cheese, butter, custard, and other fillings.

Ingredients

• Eggs C1 - 4 pcs.
• Salt - ⅓ tsp.
• Sugar - 160 g
• Flour - 160 g
• Cocoa powder - 25 g
• Baking powder - 5 g
• Butter (melted) - 60 g
• Milk - 120 g

Cooking time: 1 hour 30 minutes

Servings: 1 (for a 19 cm diameter pan)

Step-by-step recipe

Step 1

Mix flour with cocoa and baking powder.

Step 2

In a separate bowl, crack the eggs, add salt and sugar. Beat these ingredients until they form a fluffy, thick mixture.

Step 3

Pour ⅓ of the dry ingredients into the egg mixture and mix lightly with a whisk.

Step 4

Pour in the melted butter, stir and add another ⅓ of the dry ingredients.

Step 5

Pour in the milk and gently stir the mixture.

Step 6

Add the remaining flour mixture and mix everything carefully again until smooth.

Step 7

Pour the dough into a pre-prepared form.

Step 8

Bake the sponge cake at 170 degrees for 40-45 minutes.

Step 9

Remove the finished biscuit from the pan and leave it on a wire rack until it cools completely.

Step 10

We cut the sponge cake into the required number of layers and assemble the cake.

Sour milk sponge cake

This is one of the quickest, airiest sponge cake recipes. It's made with readily available ingredients found in every kitchen. If desired, you can substitute kefir for the sour milk. The sponge cake has a delicate flavor and a delightful aroma. It can be cut into several layers to make a cake or served as a standalone dessert.

Ingredients

• Eggs C1 - 2 pcs.
• Sugar - 200 g
• Sour milk or kefir - 250 ml
• Flour - 240 g
• Baking powder - ½ tsp.
• Baking soda - ½ tsp.
• Salt - a pinch
• Vanilla extract - to taste

Cooking time: 1 hour

Servings: 1 (for a mold with a diameter of 18 cm)

Step-by-step recipe

Step 1

Break the eggs into a deep bowl and begin beating them at minimum mixer speed until foamy.

Step 2

Gradually increase the mixer speed, add sugar and continue beating the egg mixture until a fluffy, homogeneous mass is obtained.

Step 3

Pour sour milk into the egg mixture, add vanilla extract and mix everything well.

Step 4

In a separate bowl, mix the sifted flour, soda and baking powder.

Step 5

Add dry ingredients in small portions to the egg and milk mixture.

Step 6

Each time, mix the mixture very carefully using a spatula.

Step 7

Pour the batter into the prepared pan. Bake the sponge cake for 25-30 minutes at 180 degrees Celsius.

Step 8

Leave the finished sponge cake in the pan for 5-7 minutes, then take it out and let it cool thoroughly.

Step 9

The fluffy sponge cake made with sour milk can be cut into layers or decorated with powdered sugar and served.

Sponge cake with milk and vegetable oil

I present to you a recipe for a fluffy sponge cake made with milk and vegetable oil. These ingredients give the cake its exceptional tenderness, softness, and juiciness. This sponge cake requires no soaking. It makes the most delicious cakes, pies, pastries, and other desserts.

Ingredients

• Flour - 330 g
• Sugar - 300 g
• Milk - 200 ml
• Vegetable oil - 200 ml
• Eggs C1 - 4 pcs.
• Baking powder - 11 g
• Vanillin - 1-2 g
• Salt - ½ tsp.

Cooking time: 1 hour 40 minutes

Servings: 1 (for a 22 cm diameter pan)

Step-by-step recipe

Step 1

Prepare the ingredients. Separate the eggs into whites and yolks.

Step 2

Add a pinch of salt to the whites and begin to beat them at low speed with a mixer until they form a soft foam.

Step 3

Gradually increase the mixer speed, add sugar in small portions and continue beating the whites until fluffy peaks form.

Step 4

Continue beating the whites at minimum speed and add the yolks one by one.

Step 5

Pour in milk and vegetable oil.

Step 6

Mix the flour with the baking powder and vanilla. Then sift all the dry ingredients and add them a little at a time to the egg-milk mixture. Gently stir each time until smooth.

Step 7

Pour the dough into a pre-prepared form.

Step 8

Bake the sponge cake for 50-60 minutes at 170 degrees.

Step 9

Remove the finished sponge cake from the pan, turn it out onto a wire rack and leave to cool.

Step 10

Once the sponge cake has cooled well, cut it into the required number of layers and begin assembling the cake.

Three Milks Sponge Cake

The "Three Milk" sponge cake is an incredibly tender and delicious dessert known worldwide. It originates from South America, where it's called "Tres leches." It's made from a familiar sponge cake soaked in a special sauce made from three types of milk: condensed milk, baked milk, and cream. This sponge cake is served as a standalone dessert and can be topped with whipped cream, fruit, berries, or chocolate.

Ingredients

For the biscuit:

• Eggs C1 - 4 pcs.
• Flour - 380 g
• Sugar - 300 g
• Milk - 250 ml
• Butter - 100 g
• Salt - a pinch
• Baking powder - 10 g
• Vanillin - 1 g

For the sauce:

• Baked milk - 200 ml
• Condensed milk - 200 ml
• Cream 33% - 200 ml

Cooking time: 1 hour 20 minutes

Servings: 1 (for a mold with a diameter of 21-22 cm)

Step-by-step recipe

Step 1

Combine the milk and butter and heat briefly in a double boiler or microwave until the butter is completely melted.

Step 2

In a separate container, mix the sifted flour, baking powder, salt and vanilla.

Step 3

Break the eggs into the bowl of a mixer, add sugar and beat at maximum speed for 5-7 minutes until you get a fluffy, thick mixture.

Step 4

Add the dry ingredients and butter with milk to the egg mixture one by one, in small portions.

Step 5

Each time, mix the mixture thoroughly until smooth.

Step 6

Pour the batter into the pan and bake in a preheated oven at 180 degrees Celsius for 40-45 minutes. Check for doneness with a wooden skewer.

Step 7

While the sponge cake is baking, let's prepare the sauce. Pour the cream, condensed milk, and baked milk into a deep bowl and mix well.

Step 8

Remove the finished sponge cake from the pan. Then place it on a deep plate or baking sheet and attach the ring.

Step 9

Pierce the warm sponge cake with a wooden skewer, pour in the milk sauce and leave to soak for at least three hours.

Step 10

Decorate the finished “Three Milk” sponge cake to your taste and serve.

Zebra sponge cake baked in milk

The Zebra sponge cake will captivate you not only with its beauty, but also with its exceptionally delicious, aromatic, tender, and airy texture. This sponge cake makes a wonderful accompaniment to tea, coffee, and other beverages. You can top it with icing, cream, or powdered sugar.

Ingredients

• Flour - 350-400 g
• Eggs C1 - 3 pcs.
• Milk - 250 ml
• Vegetable oil - 150 ml
• Sugar - 300 g
• Baking powder - 1 tsp.
• Cocoa powder - 25 g
• Vanillin - 1 tsp.

Cooking time: 1 hour 30 minutes

Servings: 1 (for a mold with a diameter of 20-22 cm)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Break eggs into a deep bowl, add sugar, vanilla and mix everything until smooth.

Step 3

Pour vegetable oil and 200 ml of milk into the egg mixture and stir well.

Step 4

Pour flour and baking powder into the resulting mixture in two stages through a sieve.

Step 5

Each time, carefully stir the mixture until smooth.

Step 6

Divide the dough into two parts.

Step 7

Add cocoa to one part and mix the mixture until smooth.

Step 8

Pour the remaining milk into the chocolate dough and mix well again.

Step 9

Place the dough into a pre-prepared form using a tablespoon, alternating light and dark.

Step 10

Draw a pattern using a wooden skewer or toothpick.

Step 11

Bake the sponge cake for 40-50 minutes at 170 degrees Celsius. Check for doneness with a wooden skewer.

Step 12

Let the biscuit cool well, then cut it and serve with tea.

Coconut milk sponge cake

This is a simple recipe for a very tender and flavorful sponge cake made with coconut milk. It can be served as a standalone dessert for a holiday table or used to make a large and delicious cake. Try making this sponge cake at home. You'll be delighted with the results.

Ingredients

• Egg yolks - 4 pcs
• Egg whites - 4 pcs
• Sugar - 115 g
• Vegetable oil - 60 ml
• Coconut milk - 80 ml
• Vanilla extract - 1 tsp.
• Flour - 100 g
• Salt - ½ tsp.
• Baking powder - 1 tsp.
• Lemon juice - ½ tsp.

Cooking time: 1 hour 10 minutes

Servings: 1 (for a mold with a diameter of 20-22 cm)

Step-by-step recipe

Step 1

Break eggs into a deep container, add 50 grams of sugar and pour in vegetable oil.

Step 2

Mix the ingredients until smooth.

Step 3

Add coconut milk and vanilla extract to the egg mixture and mix well.

Step 4

Mix flour with baking powder and salt, sift and add to the egg-milk mixture.

Step 5

Gently stir the mixture until smooth.

Step 6

Pour lemon juice into the egg whites and beat them with a mixer. Gradually add the remaining sugar.

Step 7

Beat the egg whites until thick and fluffy.

Step 8

Add the whipped egg whites to the dough in small portions, mixing thoroughly each time.

Step 9

Pour the dough into the mold.

Step 10

Bake the sponge cake for 30-35 minutes at 160 degrees.

Step 11

Let the finished sponge cake cool thoroughly, then begin tasting. Enjoy!

Vanilla sponge cake with milk

Vanilla milk sponge cake is the perfect base for a festive cake. It's incredibly fragrant, moist, tender, and incredibly delicious. It's made with the most readily available ingredients found in every kitchen. This sponge cake pairs beautifully with any cream or filling.

Ingredients

• Eggs C1 - 6 pcs.
• Vanilla sugar - 20 g
• Corn starch - 30 g
• Sugar - 375 g
• Milk - 450 g
• Vegetable oil (odorless) - 105 ml
• Salt - ½ tsp.
• Baking powder - 11 g
• Flour - 450 g

Cooking time: 1 hour 30 minutes

Servings: 1 (for a 26 cm diameter pan or two 18 cm diameter pans)

Step-by-step recipe

Step 1

Prepare the ingredients.

Step 2

Break the eggs into a deep bowl, add vanilla sugar and salt and mix gently with a mixer.

Step 3

Add corn starch and mix everything again.

Step 4

Add sugar to the resulting mixture and beat until fluffy peaks form.

Step 5

Add milk and vegetable oil alternately, mixing well each time.

Step 6

Mix flour with baking powder and add in small portions to the egg-milk mixture.

Step 7

Each time, thoroughly stir the mixture until smooth.

Step 8

Pour the dough into the molds and bake the biscuit for 45 minutes at 170 degrees.

Step 9

Cool the finished sponge cake thoroughly, cut it into layers and assemble the cake.

5 Mistakes to Avoid When Baking Milk Sponge Cake

Milk sponge cake is quite simple to make. But sometimes it can fail—it can sink, not rise, not bake through, or burn. To prevent this, I suggest reviewing the most common mistakes made when baking milk sponge cake.

Poorly beaten eggs

Milk sponge cake has an airy texture thanks to well-beaten eggs. If you don't do this correctly, the batter will quickly collapse. Beat the eggs with a mixer until they form fluffy, stiff peaks. Then you'll be fine.

Too much stirring

This mistake is often made when combining beaten eggs with flour and other dry ingredients. If you mix the dough too vigorously, it will settle before it even reaches the oven. Add the dry ingredients a little at a time and gently fold the dough with a spatula. A mixer isn't suitable for this process.

Incorrect baking temperature

It's crucial to adhere to the baking temperature specified in the recipe. If you overheat the oven, the sponge cake won't cook any faster. It may sag, burn, and still remain raw on the inside.

Long downtime

The finished dough should be baked as soon as possible. If it sits, the air created during the mixing process will evaporate, and the sponge cake will definitely not be porous and fluffy. Always prepare the pan or baking sheet in advance and turn on the oven promptly.

Opening the oven prematurely

This is probably the most common mistake many home cooks make. If you open the oven too early, it won't matter how perfectly you've prepared the dough. It will still fall. Therefore, never open the oven during the first 30 minutes of baking a sponge cake.

Try not to make the mistakes listed above and then your baked goods will always turn out well.

Video - Recipe for choux pastry with hot milk

American custard sponge cake is extremely popular among pastry chefs. It's made with hot milk and always turns out very tender, moist, and airy.

This video shows a recipe for choux pastry. The author demonstrates every step of the dessert's creation. After watching this video, any homemaker will be able to make the perfect American sponge cake at home.