6 Egg Cake Recipe: The Ultimate Fluffy Sponge Cake That Never Fails

Why You’ll Love This 6 Egg Cake Recipe

Ever wondered what makes a cake incredibly light, fluffy, and absolutely irresistible? The secret lies in using six whole eggs! This classic 6 egg cake recipe creates the most tender, airy sponge cake you’ve ever tasted. Whether you’re celebrating a birthday, hosting guests, or simply craving something sweet, this foolproof recipe delivers bakery-quality results every single time.

Table of Contents

What makes this recipe special? It’s surprisingly simple, uses basic pantry ingredients, and creates a versatile base that pairs beautifully with any frosting, fresh fruit, or even enjoyed plain with a cup of coffee. Plus, the high egg content means you get that perfect golden color and rich flavor that makes this cake absolutely unforgettable.

Quick Recipe Info

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 mins	30-35 mins	50 mins	8-10	Easy

What You’ll Need

For the Cake:

6 large eggs (room temperature for best results)
1 cup (200g) granulated sugar
1 cup (125g) all-purpose flour (sifted)
1/4 cup (60ml) melted butter (cooled slightly)
1 teaspoon vanilla extract
1/4 teaspoon salt
Butter and flour for greasing the pan

Substitution Notes:

Eggs: Must be room temperature for proper volume—no substitutions work as well
Sugar: Can use superfine sugar for even smoother texture
Flour: Cake flour creates an even lighter texture (use 1 cup + 2 tablespoons)
Butter: Can substitute with neutral oil like vegetable or canola

Step-by-Step Directions

Prepare your workspace. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and dust with flour, tapping out excess. This prevents sticking and ensures easy removal.
Separate the eggs carefully. Place egg whites in a large, completely clean mixing bowl and yolks in a separate medium bowl. Even a tiny bit of yolk in the whites will prevent proper whipping.
Whip the egg whites to soft peaks. Using an electric mixer on medium speed, beat egg whites until they form soft, billowy peaks that hold their shape but still look glossy. This takes about 3-4 minutes.
Gradually add sugar to whites. Continue beating while slowly adding 3/4 cup of sugar (reserve 1/4 cup for yolks). Beat until stiff, glossy peaks form—about 2-3 more minutes. The mixture should look thick and marshmallow-like.
Prepare the egg yolk mixture. In the bowl with yolks, whisk together the remaining 1/4 cup sugar, vanilla extract, and salt until well combined and slightly pale.
Fold yolks into whites gently. Add the yolk mixture to the whipped whites. Using a large spoon or rubber spatula, fold gently from bottom to top in a scooping motion. Don’t stir—this deflates the air bubbles.
Add flour in stages. Sift the flour directly over the egg mixture in three additions. After each addition, fold gently just until no white streaks remain. Overmixing creates a tough cake.
Incorporate melted butter. Drizzle the cooled melted butter around the edges of the bowl and fold in with the same gentle motion. The batter should be light and airy.
Transfer to prepared pan. Pour batter into the greased pan and gently level the surface with a spatula. Don’t tap or shake the pan—this can deflate the batter.
Bake until golden. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool properly. Let cake cool in the pan for 10 minutes, then run a knife around edges and turn out onto a wire rack to cool completely.

Pro Tip: The cake will shrink slightly as it cools—this is completely normal for sponge cakes! Don’t worry if the top isn’t perfectly flat.

How to Serve

This versatile 6 egg cake is delicious on its own, but here are some wonderful serving suggestions:

Classic Pairings:

Dust with powdered sugar and serve with fresh berries
Layer with whipped cream and strawberries for a simple shortcake
Top with cream cheese frosting for a more indulgent treat

Creative Serving Ideas:

Slice and toast lightly, then serve with jam and butter
Use as a base for trifle with pudding and fruit
Drizzle with chocolate ganache for an elegant dessert

Perfect Accompaniments:

Fresh seasonal fruit (strawberries, peaches, or mixed berries)
A dollop of vanilla ice cream
Hot coffee or tea for an afternoon treat

Expert Tips for Success

Storage & Make-Ahead:

Store covered at room temperature for 2-3 days or refrigerate for up to a week
Wrap tightly and freeze for up to 3 months—thaw at room temperature
Best served within 24 hours for optimal texture and flavor

Technique Tips:

Room temperature eggs whip better and create more volume
Clean bowls are crucial—any grease prevents proper whipping
Gentle folding preserves air bubbles that make the cake light
Don’t open the oven door for the first 25 minutes to prevent collapse

Flavor Variations:

Lemon zest: Add 1 tablespoon for a citrus twist
Almond extract: Replace vanilla with 1/2 teaspoon almond extract
Orange: Add 2 tablespoons fresh orange juice and 1 teaspoon zest
Chocolate: Replace 2 tablespoons flour with cocoa powder

Common Questions

Can I make this cake without an electric mixer?

Yes, but it requires patience! Whisk the egg whites by hand for 8-10 minutes until stiff peaks form. Your arm will get a workout, but the results are worth it.

Why did my cake collapse?

The most common causes are opening the oven door too early, overmixing the batter, or not having properly whipped egg whites. Make sure your whites form stiff peaks before folding.

Can I double this recipe?

Absolutely! Use two 9-inch pans or one large sheet pan. Baking time may increase by 5-10 minutes, so check with a toothpick for doneness.

What’s the difference between this and regular sponge cake?

The high egg ratio (6 eggs for just 1 cup flour) creates an exceptionally light, airy texture with rich flavor. Most sponge cakes use 3-4 eggs, making this version extra special.

How do I know when the egg whites are ready?

Properly whipped whites should hold stiff peaks when you lift the beaters. Turn the bowl upside down—if the whites stay put, they’re perfect!

Final Thoughts

This 6 egg cake recipe proves that sometimes the simplest ingredients create the most extraordinary results. With its cloud-like texture and rich, buttery flavor, it’s destined to become your go-to cake for any occasion. The technique might seem a bit different from regular cakes, but once you master the gentle folding method, you’ll be amazed at how consistently perfect this cake turns out.

Whether you’re a beginner baker or seasoned pro, this foolproof recipe delivers bakery-quality results every time. So grab those eggs, preheat your oven, and get ready to create something truly special. Your family and friends will be asking for this recipe after just one bite—and now you’ll have the confidence to share it!