5-Ingredient Oil Sponge Cake (With Olive Oil)

Quick Summary: Oil sponge cake is a light, moist, butter-free sponge made with olive oil instead of butter. It uses just 5 simple ingredients (eggs, sugar, olive oil, milk, and flour), rises on whipped eggs with no baking powder, and bakes in about 30 minutes for an easy, dairy-light everyday cake.

What is oil sponge cake?

Oil sponge cake is a sponge cake made with oil, usually olive oil, in place of the butter used in a classic sponge. The oil keeps the crumb soft and moist for days and stays liquid when chilled, so the cake does not dry out or firm up in the fridge the way a butter cake can.

This version leans on well-whipped eggs for lift, which is why it needs no baking powder, and its light olive oil flavor makes it a good base for layered cakes.

Why you'll love this recipe

• Just 5 ingredients: Eggs, sugar, olive oil, milk, and flour are all you need.
• Butter-free and dairy-light: A good option if you skip or limit butter.
• Stays moist for days: Oil keeps the crumb soft, even after time in the fridge.
• No baking powder: The cake rises on whipped eggs alone for a clean, airy crumb.
• Perfect layer-cake base: Sturdy yet light, it holds up well when filled and stacked.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for large eggs. Ensure they are at room temperature before you start: bring them to the countertop an hour before. You will need to whisk the eggs with sugar over a bain-marie/water bath to aerate the mixture and incorporate air bubbles during whisking.

Pro tip: Alternatively, you can use a trick I always use: place whole eggs in a bowl of warm water for a few minutes. 

• Sugar: Use granulated or caster sugar in the recipe.

• Olive oil adds aroma, moisture, and softness to the cake and prolongs its shelf life. You can replace extra virgin olive oil with sunflower oil, vegetable oil, or rapeseed oil.

Pro tip: If you want to learn more about how to make a cake moist, please, read my guide.

• Milk: The recipe calls for whole milk at room temperature.

• Flour: Use all-purpose flour (aka plain flour).

Equipment

You need only a few basic tools to make this oil sponge cake:

• Round cake pan (8-inch (20 cm))
• Parchment paper
• Flour sifter
• Large mixing bowl
• Stand mixer with whisk attachment
• Hand whisk and rubber spatula
• Wire cooling rack

How to make olive oil sponge cake

Step 1. With cooking spray, grease an 8-inch (20 cm) round cake pan, then place a parchment paper circle at the bottom of the pan.

Step 2. Using a flour sifter, sift all-purpose flour into a large mixing bowl and set aside.

Step 3. Preheat the oven to 350°F (175°C). Place eggs and sugar in the bowl of a stand mixer and lightly beat with a hand whisk.

Step 4. Place the bowl over a bain-marie/water bath and heat the mixture to 104°F (40°C) or until warm to the touch, whisking constantly.

Step 5. Remove the bowl from the water bath. Attach the whisk attachment to your stand mixer.

Step 6. Beat the egg mixture for 5 minutes at high speed, then 10 to 15 minutes at medium speed, until the ribbon stage (photo 1).

Step 7. Sift one-third of the flour over the surface of the mixture. Mix with a rubber spatula, moving from the center to the edge and folding gently.

Pro tip: Fold in the flour slowly and carefully. Also, rotate the bowl with the other hand while mixing the batter.

Step 8. Whisk the oil and milk with a fork. Pour ⅓ of the mixture into the batter and gently mix (photo 2). Alternate dry and liquid ingredients until the batter is creamy and homogeneous.

Step 9. Pour the batter into the prepared tin (photo 3).

Step 10. Bake for 30 to 35 minutes (photo 4).

Pro tip: Check the doneness of the cake with a cake tester or a toothpick. If it is inserted in the center of the cake and comes out clean or with a few crumbs, the cake is ready.

Step 11. Remove the cake from the oven and let it cool in the mold for 5 to 10 minutes. It should shrink slightly around the edges of the mold.

Step 12. Unmold the cake by turning the baking pan upside down. Next, remove the parchment paper and invert it again, placing it on a serving platter.

To serve, dust the cake with icing sugar.

Expert Tips

1. Don't skip or decrease the time necessary to whip the egg and sugar mixture. To maintain the cake's fluffy texture, it is essential to beat plenty of air into the batter.
2. Add dry and wet ingredients to the preparation slowly and gently.
3. Bring the cake batter to the preheated oven once poured into the cake pan.
4. Don't open the oven door during the first 30 minutes of baking.
5. Unmold the cake from the pan for 5 to 10 minutes after removing it from the oven to prevent it from falling apart.
6. Let it cool completely on a wire rack so the cake cools more evenly, keeping its texture light and airy.

Recipe variations

This is a basic cake recipe with oil, so it takes well to a few easy twists:

• Vanilla: Whisk 1 teaspoon of vanilla extract into the batter for an oil-based vanilla cake.
• Citrus: Add orange or lemon zest for a brighter flavor.
• Boozy: Stir in a splash of dark rum for a grown-up version.
• Chocolate: Replace 1 oz (30 g) of flour with cocoa powder.
• Layer cake: Fill with whipped cream and lemon curd, or with chocolate-dipped strawberries.

What to serve with oil sponge cake

This plain, moist sponge is a blank canvas that pairs with almost anything:

• Fresh fruit and cream: Serve slices with whipped cream and berries.
• Dusted with icing sugar: The simplest finish for an everyday treat.
• Fruit curd or jam: Spread with lemon curd or your favorite jam.
• Coffee or tea: Its light crumb makes it a natural afternoon cake.
• As a layer cake: Split and fill with buttercream, ganache, or fruit.

Storing & freezing

Store the cake, well wrapped, at room temperature for about a week. If you need to keep the cake longer, you should freeze it.

Can you freeze an oil sponge cake? Yes, you can. To freeze your cake, make sure it is completely cooled. Then, cover it with double plastic wrap and aluminum foil. Place it in the freezer at -13°F (-25°C) and store it there for up to 3 months. 

To thaw the sponge cake, bring it to room temperature for a couple of hours, or refrigerate it overnight. If you are short on time, you can place the cake in the oven at a low temperature for at least 15 minutes.

Troubleshooting tips

Why is my cake too dense

Reason: A dense cake is often caused by excessive liquid, excessive sugar, or insufficient leavening agent.
How to prevent it: Measure ingredients correctly using a kitchen scale or other measuring tools. Also, make sure to use fresh leavening agents (if required) and check the oven temperature.

Why does my cake have holes?

Reason: The holes in a cake are often caused by over-beating the cake batter.
How to prevent it: Use the mixing method specified in the recipe. If it requires using a hand whisk, avoid electric or stand mixers, as they can lead to overbeating the batter. Ensure all ingredients are at room temperature to achieve the best results when combining.

Why is my cake dry

Reason: The cake is usually dry due to incorrect ingredient measurements or overbaking. So, it can be caused by too much moisture being absorbed by the flour, cocoa powder, etc.
How to prevent it: Ensure to measure flour, cocoa powder, and other dry ingredients correctly. To avoid overbaking the cake, check it for doneness with a cake tester, a toothpick, or the tip of a knife. Also, the cake is ready when it pulls away from the sides of the pan and snaps back with light finger pressure.

Why is my cake hard

Reason: The hard cake results from over-beating the batter or using the wrong type of flour.
How to prevent it: Using the right flour is key to achieving the desired cake texture. It is also essential to follow the ingredient order and mix the batter using the proper method and the required time.

Why is my cake falling apart?

Reason: The most common cause of a cake falling apart when removing it from the pan is not allowing for enough time to cool after baking.
How to prevent it: To ensure a successful and easy cake removal, line the bottom of your pan with parchment paper. Always let it rest for at least 10-15 minutes before unmolding. Then, run a knife between the pan wall and carefully remove the cake.

Why is my cake sinking in the middle

Reason: Cake sinking in the middle is usually due to underbaking, using too much leavening agent, or opening the oven while baking.
How to prevent it: The first step is to ensure the oven temperature and baking time are correct. Check the cake's doneness with a toothpick or cake tester. Measurements of the leavening agents should also be accurate; don't replace baking powder with baking soda, or vice versa. And one more baking rule: never open the oven door during baking time.

Recipe FAQ

Is sponge cake better with oil or butter?
Both add moisture, but oil yields a softer, more open crumb, while butter yields a finer, richer one. Oil also stays liquid when chilled, so an oil sponge cake keeps its soft texture right out of the fridge.

Can you use olive oil instead of vegetable oil in sponge cake?
Yes. Swap it one-to-one. Olive oil adds a light, distinct flavor, so use a mild or virgin oil if you want it subtle.

Why does this oil sponge cake have no baking powder?
It rises in the air, whipped into the eggs and sugar over a warm water bath, so no chemical leavener is needed. Whip the eggs fully to the ribbon stage for the best lift.

Can you freeze an oil sponge cake?
Yes. Cool it completely, wrap it in a double layer of plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.

What oil is best for oil sponge cake?
Virgin olive oil gives a light, characteristic flavor. For a neutral taste, use sunflower, vegetable, or rapeseed oil in equal amounts.

How many calories are in an oil sponge cake?
One slice has about 303 calories, based on 8 servings per cake.

Love sponge cakes? Try these next!

• Genoise Sponge Cake
• Apple Sponge Cake
• Japanese Sponge Cake
• Chocolate Sponge Cake
• Or browse all the basic recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on April 5, 20. It has been updated and may differ from what was originally published.