By Wendy Stoltz / Last Modified On April 27, 2023

This gluten-free sponge cake is going to be your family favorite for Summer and Spring (or any time of the year if we're being honest!). Picture a light cake with a spongy texture that's so simple to make. And it's so versatile too! Add your own jams, fruits, or use it as a base for another dessert. The options are endless, so add it to your go-to recipe list. Your family and friends will love you for it!

Once you've tried this gluten-free cake, don't stop, we have a selection of other gluten-free cake recipes for you to choose from: easy gluten-free chocolate cake, a tender gluten-free funfetti cake recipe, gluten-free vanilla cake, gluten-free lemon cake, gluten-free pound cake, and finally, light and spongy gluten-free angel food cake. This gluten-free angel food cake is so delicious!

From gluten-free baking to meal planning, Udemy's gluten-free courses provide you with the knowledge and skills to create satisfying, healthy, and gluten-free dishes. Which course will you choose?

GLUTEN-FREE SPONGE CAKE RECIPE

So, the secret to the best gluten-free sponge cake boils down to two simple things. Don't overbeat the mixture, and always use quality ingredients.

Sponge cakes are originally thought to come from the UK. In the US, I have heard it being called a foam cake. You get various sponge cakes: Angel food cake, Devil's food cake, Genoise, and several Swiss Roll recipes that use sponge cake as a base. So, it's super handy to have this recipe. 

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE SPONGE CAKE

Versatile - This gluten-free sponge cake is so versatile you can add different jams, fillings, and toppings of your choice. So, think Spring and Summer, and add your favorite seasonal fruits. Or keep it basic; that's the beauty of this cake.

Easy - It is really such a simple recipe to make. With your hand mixer and baking pans, you can have a cake ready for teatime in under 1 hour. 

Texture - The texture of this cake has the perfect combination of light and spongy texture. It soaks up any jams, creams, or filling, making it so good. 

INGREDIENTS IN GLUTEN-FREE SPONGE CAKE

CAKE MIXTURE

Gluten-Free All-Purpose Flour Blend - You can use one of our gluten-free flour blends or your favorite all-purpose 1:1 style gluten-free flour.

Unsalted butter and salt - I prefer using unsalted butter to control the amount of salt I add-in.

Granulated sugar - Use white granulated sugar to add moisture, texture, and flavor. 

Eggs - Use 4 large eggs at room temperature. 

Vanilla extract - Use a quality vanilla extract as it adds to the flavor. 

Baking powder - This will help your cake rise nicely.

Xanthan gum - Check if your gluten-free flour blend has it already, or add it in. 

FILLING

Buttercream - Use butter, icing sugar, vanilla extract, and milk to make a creamy light buttercream. Adjust the thickness with milk.

Jam - We love to use mixed berries, strawberries, or raspberry jam. But feel free to experiment with assorted flavors.

Powdered sugar - This cake is incomplete without a light dusting of powdered sugar. 

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE SPONGE CAKE

9-inch round cake tins - If you have two, that's great; if not, just bake the gluten-free cakes in succession.

Hand mixer - Get a quality hand mixer. This helps to incorporate air into the cake batter to make the cake light and have the correct spongy texture. 

If you have any questions about making Gluten-Free Sponge cake, please leave a comment, and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE SPONGE CAKE

1. Preheat the oven to 320ºF (160ºC). Prepare 2 round tins (9-inch); grease them and cut a circle of parchment paper to place at the bottom of the cake tin. Cream the butter with the sugar in a large bowl using a hand mixer.
2. Add the eggs one by one and beat to incorporate. Add the vanilla extract and beat to combine.
3. Slowly add the flour, baking powder, salt, and xanthan gum (if using).
4. Divide the mixture evenly between the 2 tins. If you only have one baking tin, just bake one cake at a time. Bake for 30 minutes in the oven until golden brown. The cakes are ready when a toothpick inserted in the center comes out clean. Leave the sponge cakes in the tin for 5-10 minutes before turning them onto a cooling rack. Let them cool completely.
5. While the cakes are cooling, prepare the buttercream. Add the butter to a large bowl and beat with a hand mixer. Once creamed, gradually add your powdered sugar and vanilla extract and mix until incorporated. TIP: Add a few drops of milk if the buttercream is too thick.
6. To assemble the cake spread an even layer of buttercream across the top of one cake layer.
7. Then spread the jam over the buttercream.
8. Place the second layer on top. Dust the top layer with powdered sugar. You can enjoy the cake as it is or top it with whipped cream and berries.

Tips for Making the Best Gluten-Free Sponge Cake

Use a quality gluten-free flour blend - You can use one of the commercially available gluten-free flour blends or make your own. Ensure that the flour blend you choose contains xanthan gum, as it helps bind the cake and prevent it from falling apart.

Don't overbeat the mixture - Beating the mixture too much can cause the cake to be heavy and dense. Beat until the mixture is light and fluffy, but not too long.

Use room temperature eggs - It's best to use room temperature eggs as they will blend better with the other ingredients, resulting in a more uniform mixture.

Don't overbake the cake - Overbaking can cause the cake to be dry and crumbly. Check the cake frequently and take it out of the oven when a toothpick inserted in the center comes out clean.

Add flavorings and fillings - You can add different jams, fruits, or other fillings to the cake to give it more flavor and texture.

Dust with powdered sugar - A light dusting of powdered sugar is the perfect finishing touch for a gluten-free sponge cake.

Frequently Asked Questions

Can I make this cake grain free?

I have not tested it with alternative flours and sugar alternatives, so I would say no. It's intended to be a classic gluten-free sponge cake recipe. 

Can I omit the xanthan gum?

I would not recommend omitting it, as it adds texture and stops the recipe from crumbling. Xanthan gum is a sugar derived from corn. Some gluten-free flour has it added in already. So, check the ingredient label, and only if needed, add it in. 

Can I freeze this gluten-free sponge cake?

Yes, you have two options. Freeze the cake layers separately in plastic wrap. You can also add a layer of foil to prevent freezer burn. Store it in your freezer for 3 months. Alternatively, freeze it once you have decorated it. I would suggest wrapping it in slices so you can have it when the urge for cake hits!

Why didn't my sponge cake turn out light and fluffy?

Make sure you have not overmixed the recipe and that you have added in the xanthan gum. 

What’s a Victoria Sponge Cake?

A Victoria Sponge Cake or Victoria sandwich was a favorite of Queen Victoria, who ruled Great Britain from 1837-1901. The difference between this gluten-free sponge cake and the Victoria Sponge Cake is the amount of flour used. I have not yet made a gluten-free Victoria sponge cake. But I will add this gluten-free Victoria sponge cake to my list.

How can I make sure my gluten-free sponge cake rises properly?

Ensure all your ingredients are fresh and you use good quality baking powder.

How do I make 2 gluten-free sponge cakes?

All you need to do is double the recipe. Simple!

What's The Best Cake Pan For Baking This Gluten-Free Sponge Cake?

If you have a pair of 9-inch round cake pans, it will work perfectly; however, if you don't, you can bake the cakes one after the other.

What Does Sponge Cake Taste Like?

Gluten-free sponge cake has a lighter and airier texture than traditional sponge cake, which can be slightly denser. The flavor is mild and slightly sweet, with hints of vanilla. Overall, it's a delicious dessert option.

What Substitutions / Replacements / Variations Can I Make in This Gluten-Free Sponge Cake?

Fillings and Toppings - You can use any fruit jam or fresh fruit as a filling. You can also top the cake with whipped cream, chocolate ganache, or fresh berries.

Flavorings - You can add lemon or orange zest, cinnamon, cardamom, or cocoa powder to the cake batter to enhance the flavor.

Size and Shape - To fit your preferences and occasion, you can bake the cake in different sizes and shapes, such as a rectangular sheet cake, cupcake, or bundt cake. You must adjust the baking times depending on the size and shape.

Continue to Content

Yield: 10-12 servings

Gluten-Free Sponge Cake

Print

This gluten-free sponge cake is going to be your family favorite for Summer and Spring. Picture a light cake with a spongy texture that is so simple to make.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

Cake:

• 1.5 cups unsalted butter
• 1.5 cups white granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1.5 cups all-purpose gluten-free flour
• 2 tsp baking powder
• 1 tsp xanthan gum (omit if your flour already contains it)
• ¼ tsp salt

Filling:

• 1.5 cups unsalted butter, softened
• 1.5 cups powdered (icing) sugar
• 1 tsp vanilla extract
• 1 tbsp milk, if needed
• ½ cup jam (mixed berry, or strawberry or raspberry)
• 1-2 tbsp additional powdered sugar for dusting the top)

Optional:

• Whipped cream
• Berries, like raspberries or strawberries

Instructions

1. Preheat the oven to 320ºF (160ºC). Prepare 2 round tins (9-inch); grease them and cut a circle of parchment paper to line the bottom.
2. In a large bowl, cream the butter with the sugar using a hand mixer. Add the eggs one by one and beat to incorporate. Add the vanilla extract and beat to combine.
3. Slowly add the flour, baking powder, salt, and xanthan gum (if using).
   
4. Divide the mixture evenly between the 2 tins. If you only have one baking tin just bake them one cake at a time.
5. Bake for 30 minutes until golden brown. The cakes are ready when a toothpick is inserted in the center and comes out clean.
6. Leave the sponge cakes in the tin for 5-10 minutes before turning them onto a cooling rack. Let them cool completely.
7. While the cakes are cooling, prepare the buttercream. Add the butter to a large bowl and beat with a hand mixer. Once creamed, gradually add your powdered sugar and vanilla extract, and mix until incorporated. Add a few drops of milk if the buttercream is too thick.
8. To assemble the cake spread an even layer of buttercream across the top of one cake. Then spread the jam over the buttercream.
9. Place the second layer on top. Dust the top layer with powdered sugar. You can enjoy the cake as it is or top it with whipped cream and berries.

Notes

• Store it in an airtight container to enjoy for up to 4 days or freeze for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
• 
  Wilton Performance Pans Aluminum 9-Inch Round Cake Pans Set, 2-Piece

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 622Total Fat: 48gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 185mgSodium: 165mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.