Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
Optional add-ins
- Zest of 1 lemon
- 1 teaspoon almond extract
- ½ teaspoon butter flavor
These ingredients work together to create a richly flavored, fluffy batter that blends easily and bakes evenly.
How to Make the Blender Sponge Cake
1. Prepare your baking pan
Use a deep 8-inch (20 cm) or 9-inch (23 cm) round cake pan.
Grease the inside lightly and line the bottom with parchment paper.
This helps the cake release cleanly and keeps the bottom smooth.
2. Mix the wet ingredients in the blender
Add eggs, sugar, milk, oil, and vanilla into the blender jar.
Blend on medium speed for 30–40 seconds until smooth and slightly pale.
Blending the eggs thoroughly is key because it traps air that helps the cake rise tall, just like the one in your image.
3. Add the dry ingredients
Add the flour, baking powder, baking soda, and salt directly into the blender.
Pulse gently 6–8 times until the batter is smooth.
Do not over-blend or the cake may become dense.
The final consistency should be thick but pourable, creamy, and lump-free.
4. Pour the batter into the pan
As shown in the image, the batter should flow smoothly like a ribbon.
Fill the pan a little over halfway full—this cake rises significantly.
Tap the pan lightly on the counter to release any trapped air bubbles.
5. Bake the cake
Bake at 160–170°C (320–340°F) for 50–65 minutes, depending on your oven.
Low and slow baking is how you get:
- A perfectly even top
- No cracks
- A soft golden color
- A tall and fluffy cake
Avoid opening the oven during the first 40 minutes to prevent sinking.
6. Cool properly
Once baked, let the cake cool inside the pan for 10 minutes.
Then run a knife along the edge and remove the cake from the pan.
Let it cool completely on a wire rack.
This sets the structure and keeps the cake moist.
Texture, Flavor & Aroma
This blender sponge cake is exactly like the one in the picture:
✔ Tall and evenly baked
✔ Golden-brown sides and top
✔ A fine, tight crumb that slices beautifully
✔ Moist and airy interior
✔ Light vanilla scent
✔ Soft bounce when touched
It’s the kind of cake that stays soft for days because the combination of oil and milk locks in moisture.
How to Serve This Cake
You can enjoy the cake plain or use it as a base for:
- Fruit and whipped cream
- Layer cakes
- Birthday cakes
- Frosting and fillings
- Chocolate ganache
- Buttercream or cream cheese frosting
You can also slice it into 2 or 3 layers because it’s strong enough to hold fillings without breaking.
Tips for Success
Use room-temperature ingredients
This helps the batter combine smoothly.
Blend only until mixed
Over-blending can make the cake dense.
Use a deep pan
This allows the cake to rise tall without overflowing.
Bake at a lower temperature
This prevents cracking and keeps the cake moist inside.
Do not open the oven early
Sudden temperature changes cause the cake to collapse.
Why This Recipe Always Works
This blender sponge cake is foolproof because it relies on balanced ratios that guarantee a light, fluffy rise every time. The combination of oil and milk keeps the cake tender, while the eggs help it hold its structure. Blending eliminates lumps and aerates the batter effortlessly.
Even beginner bakers can achieve a professional-looking cake like the one in your photo with this simple method.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze wrapped tightly for up to 3 months.
The cake stays soft and does not dry out quickly.