10 Common Sponge Cake Mistakes New Bakers Make
Written by jheelum basu | December 18, 2025
Traditionally, baking is not a one or two-step job. It has never been so. Baking is all about aligning several steps, premium-quality ingredients, accurate measurements, and a whole bunch of patience. Perfection is achieved only when everything acts in concert. If not paid enough attention, one simple mistake can ruin the entire effort. This particularly applies to the budding bakers who often make several
sponge cake mistakes
while baking.
Popular for its light, airy texture and simple base ingredients (eggs, sugar, flour, baking soda, milk, vanilla extract), a sponge cake is loved by everyone. However, it is always hurtful when a simple recipe like a sponge cake fails due to some common mistakes. When it comes to sponge cakes, there are endless possibilities of failed attempts. From sunken interiors to cracked and dry cakes, all the new bakers have a fair share of experiences with failed attempts.
What Are The Common Mistakes That Ruin A Sponge Cake?
A perfect sponge cake is the result of good-quality ingredients, accurate measurements, perfect baking techniques, and the right equipment. However, the budding bakers often make some mistakes that ruin the outcome completely. Mistakes like using sub-optimal ingredients, wrong baking temperatures, and overmixing the batter often lead to failed attempts. To ensure a perfect attempt, know the most common
sponge cake mistake
s to avoid.
10 Most Common Sponge Cake Mistakes Made By New Bakers
Ingredients
Not using fresh ingredients
Using stale, suboptimal-quality ingredients can potentially alter the sponge cake. Instead, always opt for fresh ingredients to achieve the desired texture and consistency.
Not using ingredients at room temperature
To achieve the signature taste, flavor, and texture, it is key to use all ingredients at room temperature. This particularly applies to butter and eggs to ensure they cream together properly. This step incorporates air into the batter and results in a better texture.
Baking Techniques
Overmixing the batter
Overmixing the cake batter after adding the flour is not recommended, as it often develops the gluten. It is a protein that can lead to a hard or rubbery-textured cake. Overmixing also incorporates excess air, which later causes a sunken cake. Mix the dry ingredients well into the wet mixture until just combined for a soft sponge cake.
Baking at a high temperature/longer time
Baking cakes at an extremely high temperature often burns the edges and leaves them undercooked in the centre. Similarly, a longer baking time also ruins the recipe. For a soft and fluffy sponge cake, the secret is baking it at a lower power level for just an adequate amount of time to cook the dense batter without the fear of burning. Make sure to follow the recipe's temperature instructions.
Underbaking
Underbaking indeed is one of the most common reasons behind a sponge cake sinking in the middle. While the top layers and the exteriors turn all soft and spongy, it remains incomplete if the center of the cake isn’t fully set. Underbaking makes the cake collapse once it cools, as the structure remains unstable and not firm enough to hold up the weight of the cake. It is, therefore, ideal to always check for doneness before removing the pan from the oven. The best way to check it is by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet, sticky batter on it, that means the cake needs more baking time.
Excess Baking Powder
An excess amount of leavening agents, like baking powder or baking soda, causes the sponge cake to rise rapidly. This often creates large air bubbles in the cake structure, which may cause the collapse when it cools down. It is, therefore, recommended to measure the leavening agents carefully.
General Mistakes to Avoid
Not preheating the oven
Preheating the oven is non-negotiable for baking a soft sponge cake. This method ensures that the oven reaches the correct temperature before the actual baking starts. It also ensures even cooking and proper rising to achieve the desired texture. Baking the cake before the oven reaches the correct temperature often leads to uneven baking and a poor texture with soggy bottoms.
Wrong pan selection
Correct pan selection is crucial to achieving the perfect results. Ideally, metal pans are recommended as they eliminate the fear of burning. Glass pans and dark pans are not ideal as they often lead to uneven cooking and burnt edges. Besides the material, the size of the pan matters as well. Using a small pan often results in thick, undercooked cakes, while a large one makes the thin, overbaked ones.
Not letting the cake cool and cutting it quickly
The hot and fresh-from-the-oven sponge cake is indeed tempting. However, cutting them into pieces without allowing them to cool down often causes them to crumble. It is ideal to let them cool completely in the pan for at least 30 minutes before slicing for cleaner cuts.
Not lining the pan properly
Preparing the cake pan is extremely important as it prevents the sponge cake from sticking to the bottom and sides of the pan while in the oven. One may use parchment paper or a simple coating of flour and butter to prepare the cake pan. Skipping this step often ends up in sticky, messy outcomes.
Conclusion:
A sponge cake can only be enjoyed if it is soft, spongy, fluffy, and properly risen. To make sure that happens, it is essential to avoid all the above-mentioned common mistakes. Cause baking is an art, and it demands precision.