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Milk Sponge Cake – Light, Moist & Easy to Bake

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Milk Glass Cake is a soft, white vanilla-almond cake with vintage charm and creamy white frosting. Perfect for weddings, tea parties, or elegant celebrations.

Ingredients

Scale

For the Cake:

  • 2 1/2 cups cake flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 6 egg whites

  • 1 1/2 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1 cup whole milk or buttermilk

Frosting Option 1 (Buttercream):

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2–3 tbsp milk or cream

  • 1 tsp vanilla

  • 1/4 tsp almond extract

Frosting Option 2 (7-Minute Frosting):

  • 4 egg whites

  • 1 1/4 cups granulated sugar

  • 1/4 tsp cream of tartar

  • 1/3 cup water

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Grease and line two 8″ cake pans.

  • Whisk flour, baking powder, and salt.

  • Cream butter and sugar until fluffy. Beat in egg whites one at a time. Add extracts.

  • Alternately add dry mix and milk. Mix until smooth.

  • Bake 28–32 mins. Cool completely.

  • Make chosen frosting.

  • Layer and frost the cake. Decorate with white sprinkles, pearls, or coconut. Chill before slicing.

Notes

  • Use cake flour for soft texture.

  • 7-minute frosting gives a classic vintage look.

  • Perfect for showers, brunches, and elegant holidays.

Find it online: https://thefoodaunt.com/milk-sponge-cake-light-moist-easy-to-bake/