Spongebob Cake
This SpongeBob cake recipe is guaranteed to bring smiles and laughter to any occasion, from birthday parties to family gatherings. Inspired by everyone’s favorite sponge who lives in a pineapple under the sea, this delicious cake is not only so fun but also so yummy!
How To Make A Spongebob Cake
1. Prepare the SpongeCake Batter:
- Use an edible marker to trace or draw the design you want onto parchment paper.
- In a mixing bowl, whisk together egg yolks and sugar until pale and creamy.
- Add vegetable oil, whole milk, and vanilla extract. Mix until well combined.
- Sift in all-purpose flour and cornstarch. Mix until smooth.
2. Whip Egg Whites to Stiff Peaks:
- In a separate bowl, beat egg whites, and vinegar until foamy.
- Gradually add sugar while beating until stiff peaks form.
3. Fold Egg Whites into Batter:
- Gently fold the colored egg whites into the spongecake batter using a spatula. Be careful not to deflate the egg whites, as they provide the cake’s light and airy texture.
- Dye small amounts of each color you need to bring the cake to life. Place each colored batter into a piping bag.
4. Bake the SpongeCake:
- Pipe your designs onto the designed parchment paper then cover with the uncolored batter.
- Bake accordingly.
- Allow the cake to cool completely before decorating.
5. Decorate the Cake:
- Whip the heavy whipping cream with confectioners sugar, salt, and vanilla extract until stiff peaks form.
- Use the whipped cream to fill the cooled cake, feel free to add fresh fruit or jam.
- Enjoy!
How To Store Sponge Cake
To keep your SpongeBob cake fresh and moist:
- Store the cake in an airtight container or cover it with plastic wrap to prevent drying out.
- Refrigerate the cake if it’s frosted with whipped cream or contains perishable fillings.
- Enjoy the cake within a few days for the best taste and texture.
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Spongebob Cake
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Servings
8-12
servingsPrep time
30
minutesCooking time
8
minutes Cook Mode
Keep the screen of your device on.
Ingredients
6 egg yolks
4 Tbsp. sugar
4 Tbsp. vegetable oil
4 Tbsp. whole milk
2 tsp. vanilla extract
1 cup all-purpose flour
2 Tbsp. cornstarch
6 egg whites
1/2 tsp. vinegar
4 Tbsp. sugar
food dye gel (not liquid)
- Whipped Cream Filling
2 cups heavy whipping cream
5 Tbsp. confectioners sugar
dash salt
2 tsp. vanilla
fresh fruit or jam (optional)
Directions
- Preheat the oven to 375 degrees, then grease an 8″ circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.
- Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.
- Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla.
- Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
- In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
- Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
- Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
- Remove a few teaspoons of batter at a time and use food gel to dye each color one at a time depending on the colors needed for your design. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.
- Place your colored batter into piping bags.
- Pipe black outlines around your traced designs then go ahead and fill in these piped traced lines with color.
- Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe the uncolored batter on top to cover your design. Bake for 8-9 minutes.
- Once the designed cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Use the remaining batter to bake one or two more layers of cake. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.
- In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
- Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top the entire cake off with the designed cake. Feel free to add the filling of your choice as well as any additional decorations that you want.
- Serve in the fridge until serving, enjoy!
- This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.
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Can this cake be frozen?
This cake is best enjoyed fresh as it’s super light and delicate. It’s important to seal these cakes tightly so that they don’t dry out. Sealing them may slightly effect the image piped onto your cake so be careful to not wrap the cake in a wrinkly manner. If you need to freeze the cake, you can just note that the overall texture and appearance may alter slightly :)