Trinidad Sponge Cake Recipe (from Scratch)

Trinidad sponge cake is an absolute classic that you’ll find at every occasion. It’s so easy to make, light, fluffy and the perfect sweet treat. The recipe you’ll see below is an exact recipe that I’ve been using for decades and it comes out great every time.

If you enjoy cake recipes, check out these Trini black cake, pineapple upside down cake, and coffee cheesecake recipes too.

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Ingredients for sponge cake

Variations

• Pineapple sponge cake: substitute juice and essence for pineapple juice and pineapple essence.
• Fruit sponge cake: You can simply add in 1 cup of chopped cherries or mixed peel which are candied citrus peels that you can find on Amazon here. You can also use rum soaked fruits like what is used in black cake as well.
• Sorrel sponge cake: after making the sorrel drink, you can drain the sorrel petals, remove the spices and blend before mixing into the cake batter (1 cup should be ideal).

Equipment

A cake mixer will help you so much for this recipe. You can use an easy hand mixer or my workhorse KitchenAid stand mixer (I can’t believe it’s almost 10 years old!).

How to make Trini sponge cake

Prepare

Take the butter out of the fridge and leave it on the countertop to soften for an hour or two.

Preheat the oven at 350°F once the butter is sufficiently soft and you’re ready to get started with making the cake.

Cream the butter and sugar

Add the softened butter and sugar to your cake mixer. Cream for a few minutes at high speed. Reduce the speed and continue mixing for a few more minutes until the butter becomes fluffy and loses its yellow color.

Add the wet ingredients

Mix in the citrus juice, essence and zest once the batter nice and fluffy. Add in one egg and beat to incorporate fully. Repeat for all other eggs.

Mix the dry ingredients

Mix the flour, baking powder, baking soda, cinnamon powder and salt all together in a large bowl.

Combine everything

Fold the dry ingredients into the batter. Add half of the flour mixture and half of the milk. Turn on the mixer and combine until fully incorporated. Next, add the remaining milk and remaining flour. Combine again until you have a smooth, silky batter.

Bake

Prepare your cake pan. Butter and flour it or place parchment paper on the base.

Pour the batter into your prepared cake pan. An 11-inch cake pan is perfect for this cake. Use a larger pan if you want a thinner sponge cake to make a nice layered cake. You’ll need to reduce the cook time by a few minutes to be sure it doesn’t dry out.

Bake the cake for about 45 to 50 minutes.

Check for doneness with a skewer at the center of the cake – if it comes out free from raw batter, your cake is done. Otherwise, pop the cake back in the oven for another 5 to 10 minutes. The cake should pull away from the sides of the cake pan.

When the sponge cake is done, remove from the heat and allow to cool.

Tips for making Trinidad sponge cake

This recipe is such a straight forward one.

It is ideal to have the butter at room temperature when making this cake. If you are short on time, cube the butter and pop it in the microwave for 20 seconds or so. That should soften it enough without melting it. If it is still too cold, add microwave it for another 10 seconds.

Preheating is very important. You’ll want that oven to be nice and hot when you are ready to bake the cake. Too cold or opening the oven door for too long can affect how the cake expands and bakes.

If you open the oven door during the baking time and cause a drop in temperature, the center of the cake will sink. You won’t get this nice bubble effect at the top. If it sinks, the cake won’t be light and fluffy in the center.

So, don’t be too impatient when baking.

Can you half this Trini sponge cake recipe

My mom halved this recipe and baked the cake for 30 minutes. It came out so, so good!

More cake recipes

Recipe

Print Recipe

5 from 4 votes

Trinidad sponge cake

Want a light, fluffy sponge cake? Then, try this simple Trinidad sponge cake recipe. It is so easy to make and you won’t be disappointed when you bite into a slice of this sweet cake.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: Caribbean

Keyword: sponge cake

Servings: 12 slices

Calories: 408kcal

Author: Ros Singh

Ingredients

• 3 cups flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 cup butter (softened)
• 2 cups sugar
• 4 eggs
• 1 cup milk
• 2 tsp essence (like vanilla, lemon, almond, and orange)
• 1½ tbsp citrus juice (lemon, lime or orange)
• 1 tsp citrus zest (lemon, lime or orange)
• 1 tsp cinnamon
• pinch of salt

Equipment

• Cake mixer

Instructions

• Leave butter on the countertop to soften for an hour or two.
• Preheat the oven at 350°F.
• Add softened butter and sugar to the cake mixer.
• Cream until smooth and fluffy.
• Mix in citrus juice, essence and zest.
• Add one egg and combine fully.
• Repeat for the remaining eggs.
• In a separate bowl, mix the remaining dry ingredients.
• Fold half of the dry ingredients into the batter.
• Add half of the milk and combine.
• Mix in the remaining dry ingredients and milk.
• Combine until smooth and silky.
• Butter and flour the cake pan.
• Pour the cake batter into the prepared cake pan.
• Bake for 40 to 50 minutes or until the cake pulls away from the sides of the pan and the center of the cake is completely cooked (a skewer should come out clean).
• Remove from heat and allow to cool.
• Serve with your favorite desserts.

Notes

If the center of the cake is not fully cooked after the 50 minutes, place the cake back in the oven for another 5 – 10 minutes.

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