Genoise Cake (Classic Sponge Cake Recipe)
For holidays and special occasions, there’s nothing better than a dessert everyone can enjoy. After a good meal, cake is often the go-to choice because it is simple, affordable, and always satisfying. Whether served plain or paired with cream, fruit, or ice cream, you want a cake recipe that’s easy to make without spending the entire day in the kitchen.
That’s where this genoise cake comes in.
Genoise cake is a classic sponge cake known for its light, airy texture and simple ingredients. Made with eggs, sugar, flour, and butter, it’s a versatile base that works beautifully for layered cakes, elegant desserts, or even enjoyed on its own. It’s also the perfect foundation for more elaborate recipes, like Mont Blanc cake, where a soft, delicate sponge is essential.
While it may look simple, the technique is what gives it its signature light and airy crumb.
Why You’ll Love This Recipe
- Light and airy texture – soft, delicate crumb perfect for layering
- Simple ingredients – made with pantry basics
- Versatile – use for cakes, desserts, or enjoy as is
- No chemical leavening – relies on technique for structure
- Classic foundation recipe – useful for many desserts
What is Genoise Cake
Genoise is a European-style sponge cake that relies on whipped eggs for structure instead of baking powder. The result is a light, flexible cake that can be used for layered desserts, filled cakes, or soaked with syrup for added moisture.
Ingredients for the Recipe
- Eggs: Provide structure and help create the airy texture when whipped.
- Granulated sugar: Sweetens the cake and helps stabilize the egg mixture.
- Cake flour: Gives the cake its structure while keeping it light.
- Unsalted butter (melted): Adds richness and a soft crumb.
- Vanilla extract (optional): Adds flavor and warmth.
No cake flour? You can make a substitute by removing 2 tablespoons of all-purpose flour from 1 cup and replacing it with 2 tablespoons of cornstarch. Sift well before using.
How to Make Genoise Cake
Genoise cake is made by whipping eggs and sugar until light and airy, then gently folding in flour and melted butter. The batter is baked until golden and set, creating a soft and delicate sponge.
Full step-by-step instructions are in the recipe card below.
Tips for a Perfect Genoise Cake
- Whip eggs properly – this is key for volume and structure
- Fold gently – avoid deflating the batter
- Don’t overmix – keeps the texture light
- Use room temperature eggs – they whip better
- Bake immediately – don’t let the batter sit
How to use Genoise Cake
- Layer with cream and fruit
- Use for birthday or celebration cakes
- Soak with syrup for extra moisture
- Slice and serve with tea or coffee
Kitchen Essentials
Kitchen Essentials:
Want to make baking easier? Check out the tools I use → Kitchen Essentials
FAQ
Why is my genoise cake dense?
The eggs may not have been whipped enough, or the batter may have been overmixed.
Do you need baking powder for genoise cake?
No, genoise relies on whipped eggs for structure.
Can genoise cake be made ahead of time?
Yes, it can be baked in advance and stored or frozen.
Why did my cake collapse?
Overmixing or underbaking can cause the structure to fail.
Genoise cake is one of those recipes that proves simple can still be impressive. With its light texture and subtle flavor, it’s easy to enjoy on its own or transform into something more special.
Once you master the technique, you’ll find yourself coming back to it again and again, whether for a quick dessert or as the base for more elegant creations like a Mont Blanc cake.
Genoise Cake (Classic Sponge Cake)
Equipment
- 2 (9-inch) round cake pans
- Mixing bowl (heatproof)
- Stand mixer or hand mixer (with whisk attachment)
- Rubber Spatula
- Sifter or fine mesh sieve
- Saucepan (for double boiler)
- Cooling Rack
- Kitchen scale (optional, but helpful)
- Offset spatula or knife (for releasing cake)
- Serrated knife (for slicing layers)
Ingredients
- 1 ¼ cups 160 g cake flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 8 large eggs room temperature
- 1 cup 200 g granulated sugar
- ¼ cup 60 g unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
Notes
Quick Tip
- Using 8 eggs gives the cake a slightly richer texture while still keeping it light and airy—perfect for layered desserts like Mont Blanc cake.
- No cake flour? You can make a substitute by removing 2 tablespoons of all-purpose flour from 1 cup and replacing it with 2 tablespoons of cornstarch. Sift well before using.
Tips for a Perfect Genoise Cake
- Use room-temperature eggs
Cold eggs won’t whip properly. Let them sit out before starting for better volume. - Warm the eggs and sugar gently
Heating helps the sugar dissolve and creates a more stable, airy batter. - Whip until thick and pale
The mixture should triple in volume and form a ribbon when lifted. This is what gives the cake its structure. - Fold gently, don’t rush
Overmixing will deflate the batter and result in a dense cake. Use a light hand when folding. - Sift dry ingredients
This keeps the batter smooth and prevents lumps. - Lighten the butter before adding
Mixing a small portion of batter into the melted butter helps it blend without deflating the mixture. - Prepare pans properly
Line the bottom with parchment paper and lightly flour the sides to help the cake rise evenly. - Bake immediately
Don’t let the batter sit—get it into the oven right away to keep the air structure intact. - Avoid opening the oven too early
Sudden temperature changes can cause the cake to collapse.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
