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Classic Caribbean Sponge Cake

Sponge Cake, Black Cake and Fruit Cake (different from traditional American style) are a trinity of cakes that are a must have during the Holidays in most Caribbean households.

I will be sharing the Recipes for all three to get you ready for a festive holiday season (Rona be damned!). You can find our Black Cake recipe in a previous post.

Classic Caribbean Sponge Cake


1 cup sugar

1 cup butter

2 cups flour

4 eggs (room temperature)

1 teaspoon mixed essence

1 teaspoon citrus zest

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/5 teaspoon salt

Tip: For lighter textured cake, substitute 1/2 cup of all purpose flour for cake flour.

Preheat oven to 350 degrees:

In a medium mixing bowl combine butter and sugar. Mix until sugar is dissolved and butter is white and fluffy. Add eggs one at a time, making sure each egg is fully incorporated in the batter before adding another. Now add essence and zest and stir. In another bowl measure flour, spices, salt and baking powder and sift.

Add dry ingredients to wet batter in three parts, making sure you mix well after each addition. Grease a 9-inch baking pan and pour cake mixture into it. Bake at 350 degrees for approximately 40 minutes or until top is golden brown and test stick inserted in center of cake comes out clear.


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