Bakery Style Spongy Plain Cake is a soft, fluffy, and light cake that tastes just like something you’d buy from a bakery. But the best part? You don’t need a big oven. This cake is made in an air fryer!
It’s made with just a few simple ingredients like flour, eggs, sugar, and oil. The cake is not too sweet, which makes it perfect for tea time, snacks, or even as a base for birthday cakes. It has a soft and spongy inside with a light golden crust on the outside.
You can make this cake in less than an hour. All you need is a small round cake pan and your air fryer. The steps are very easy to follow, even if you are new to baking. Just mix the ingredients, pour into the pan, and bake it in the air fryer.
This Bakery Style Spongy Plain Cake is great for all ages. Kids love it because it’s soft and tasty. Adults enjoy it with tea or coffee. You can also add your favorite flavors like vanilla, lemon zest, or cardamom to make it extra special.
It’s a simple, no-fuss recipe that always gives good results. Whether it’s for a quick dessert, a treat for guests, or something sweet after dinner, this Bakery Style Spongy Plain Cake is a recipe you’ll want to make again and again.
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Pro Tips for Perfect Results
Room Temp Ingredients: Use room-temperature eggs and oil to help the batter mix smoothly.
Grease & Line Well: Don’t skip lining the cake pan—it ensures your Bakery Style Spongy Plain Cake releases beautifully.
Preheat the Air Fryer: Always preheat to 160°C for consistent results.
Avoid Overmixing: Overmixing can deflate the batter and affect the sponge texture.
Customize the Flavor: Add lemon zest, cardamom, or rosewater to give your Bakery Style Spongy Plain Cake a unique twist.
Check Doneness Properly: Use a toothpick—if it comes out clean from the center, your cake is perfectly baked.
Why Is This Recipe Good or Popular?
The Bakery Style Spongy Plain Cake has all the qualities of a perfect dessert: it’s soft, moist, light, and easy to prepare. Here’s why everyone loves it:
- No Oven Needed: Makes baking accessible for everyone, even those with just an air fryer.
- Minimal Ingredients: Requires only 7 pantry-friendly ingredients.
- Quick Turnaround: From start to finish in under an hour.
- Perfect Texture: Soft and fluffy inside, with a golden crust.
- All-Age Favorite: Loved by kids and adults alike.
- Versatile Base: Use it as a base for layered cakes, trifles, or simply enjoy it plain.
Whether it’s your first time baking or you’re looking for a no-fail option, this Bakery Style Spongy Plain Cake ticks all the boxes for a reliable, crowd-pleasing dessert.
Spongy Plain Cake Recipe
Equipment
- Air fryer oven
- Round cake pan (6×2 inch)
- Mixing bowl
- Whisk or electric mixer
- Spatula
- Baking paper
- Oil brush
Ingredients
- 1 cup All-Purpose Flour (Maida)
- 1/3 cup Sugar
- 1/4 cup Oil butter, or ghee (any will work, as per your preference)
- 2 Eggs medium
- 2 tsp Baking powder
- 1 tsp Vanilla Essence optional
- Oil for greasing the cake pan
Instructions
Prepare the Cake Batter
Combine Sugar and Oil:
- In a large mixing bowl, combine 1/3 cup sugar and 1/4 cup oil (or butter/ghee).1/4 cup Oil, 2 Eggs
- Whisk until the sugar is dissolved and the mixture is smooth.
Add Eggs:
- Gradually add 2 medium eggs to the mixture.2 tsp Baking powder
- Whisk until the mixture becomes slightly frothy.
Add Flour and Baking Powder:
- Add 1 cup all-purpose flour to the bowl.1/3 cup Sugar
- Then add 2 tsp baking powder.1 tsp Vanilla Essence
- Whisk the mixture until you get a smooth, lump-free batter.
Optional Flavoring:
- If desired, add 1 tsp vanilla essence for added flavor. Whisk until combined.Oil
- Your batter is now ready to be poured into the cake pan!
Prepare the Pan
- Take a 6×2 inch round cake pan, brush the inside with a light coat of oil, and line it with baking paper. This will ensure the cake doesn’t stick and comes out easily after baking.
Bake the Cake
- Pour the prepared batter into the cake pan, making sure it’s evenly spread out.
- Place the cake pan in the air fryer and bake for 25-30 minutes at 160°C (320°F), or until a toothpick inserted into the center comes out clean. Baking times may vary slightly, so keep an eye on the cake from the 25-minute mark onwards.
Cool and Serve
- Once baked, remove the cake from the air fryer and allow it to cool in the pan for about 10-15 minutes.
- Carefully remove the cake from the pan, slice it into your desired shape—whether squares, triangles, or wedges, and enjoy your bakery-style spongy plain cake!
Video
Notes
Recipe Notes:
- Cake Pan Size: I used a 6×2 inch round cake pan, but you can use a slightly larger pan. Adjust baking time accordingly.
- Sugar Alternatives: You can use brown sugar or coconut sugar for a healthier option.
- Flavor Variations: You can add a pinch of cardamom or cinnamon for an extra flavor twist.
- Oven Baking Option: If you don’t have an air fryer, bake the cake in a preheated oven at 160°C (320°F) for about 30-35 minutes. Keep checking after 25 minutes for doneness.
- Serving Suggestions: Enjoy plain or top with whipped cream, fruits, or a dusting of powdered sugar.
Nutrition
Frequently Asked Questions (FAQs)
Can I make the Bakery Style Spongy Plain Cake without eggs?
Yes! You can use 1/4 cup plain yogurt or 1/2 mashed banana as an egg substitute, though the texture will be slightly different.
What if I don’t have vanilla essence?
You can skip it or replace it with a pinch of cardamom powder, nutmeg, or citrus zest.
How do I know if the cake is fully baked?
Insert a toothpick in the center. If it comes out clean, the cake is done.
Can I use whole wheat flour instead?
Yes, but expect a denser texture. Mix half whole wheat and half all-purpose for balance.
How should I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
How can I make it sweeter?
Add up to 1/2 cup sugar if you prefer a sweeter Bakery Style Spongy Plain Cake.
Can I use other flavors?
Yes! Lemon zest, cardamom, or even cocoa powder can be added to elevate your Bakery Style Spongy Plain Cake.
Special Notes
Storage: Keep in an airtight container at room temp (2 days) or fridge (5 days).
Dietary Adjustment: Use almond milk and flaxseed egg for a dairy-free, eggless version.
Pairing Ideas: Serve with tea, whipped cream, chocolate sauce, or fresh berries.