Mini Morning Sponge Cake Recipe For Breakfast

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  • February 14, 2026
Breakfast

Mini Morning Sponge Cake

Light, Fluffy & Perfect for Breakfast

There’s something special about starting your morning with a soft, golden sponge cake fresh from the oven. This Mini Morning Sponge Cake is light, airy, gently sweet, and perfectly balanced — making it an ideal companion to your morning coffee or tea.

Simple to prepare and wonderfully versatile, this recipe fits beautifully into busy mornings while still feeling homemade and comforting.

☀️ Why This Recipe Is Perfect for Breakfast

✔️ Light and fluffy texture that doesn’t feel heavy
✔️ Subtle sweetness — not overly sugary
✔️ Quick and easy preparation
✔️ Pairs perfectly with coffee or tea
✔️ Delicious on its own or dressed up with toppings

Whether enjoyed plain or served with fruit and yogurt, it’s a lovely way to ease into the day.

🧁 Ingredients

Dry Ingredients

  • 1 2/3 cups all-purpose flour

  • 1 cup granulated sugar

  • 1/4 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon kosher salt

Wet Ingredients

  • 3/4 cup unsalted butter, melted

  • 3 large eggs (room temperature)

  • 1 tablespoon vanilla extract

  • 1/2 cup sour cream (room temperature)

  • 1/2 cup whole milk (warm)

👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease mini cake molds or line a muffin tin with paper liners.

2️⃣ Combine Dry Ingredients

In a large bowl, whisk together:

  • Flour

  • Baking powder

  • Baking soda

  • Salt

  • Sugar

This ensures even distribution and a consistent rise.

3️⃣ Mix Wet Ingredients

In a separate bowl, whisk together:

  • Eggs

  • Sour cream

  • Warm milk

  • Melted butter

  • Vanilla extract

Mix until smooth and fully blended.

4️⃣ Make the Batter

Gradually add the wet mixture to the dry ingredients.
Stir gently until just combined.

⚠️ Do not overmix — this keeps the sponge light and airy.

5️⃣ Fill the Molds

Fill each mold about 2/3 full.
Gently tap the pan to remove air bubbles.

6️⃣ Bake

Bake for 18–22 minutes until:

  • Tops are golden

  • A toothpick inserted in the center comes out clean

Avoid opening the oven too early.

7️⃣ Cool & Serve

Cool for 10 minutes in the pan, then transfer to a wire rack.

Serve:

  • Plain

  • With powdered sugar

  • With jam or buttercream

  • With yogurt and fresh fruit

🍓 Serving Ideas

✨ Dust with powdered sugar for elegance
✨ Serve with whipped cream and berries
✨ Drizzle with caramel or chocolate sauce
✨ Pair with Greek yogurt and granola
✨ Enjoy warm with a scoop of vanilla ice cream

📊 Nutritional Information (Per Serving)

Nutrient Amount
Calories 215
Protein 4g
Carbohydrates 30g
Fiber 2g
Iron 1.5mg
Calcium 80mg
Potassium 150mg
Magnesium 20mg

🌟 Tips for Success

✔️ Always preheat your oven
✔️ Use room temperature ingredients
✔️ Gently fold batter — never overmix
✔️ Fill molds only 2/3 full
✔️ Perform the toothpick test

Ingredient Substitutions

Original Substitute
Cake flour All-purpose flour + cornstarch
Buttermilk Milk + vinegar or plain yogurt

🫐 Variations

💙 Blueberry Bliss

Fold in fresh blueberries for a fruity twist.

🍋 Citrus Zing

Add lemon or orange zest for brightness.

🍫 Chocolate Chip Delight

Stir in mini chocolate chips for a sweeter option.

🧊 Storage & Reheating

Storage

  • Wrap in plastic wrap

  • Store in airtight container

  • Keep at room temperature up to 2 days

Reheating

  • Preheat oven to 325°F

  • Warm for 8–10 minutes

❓ Frequently Asked Questions

Can I make it the night before?
Yes! Bake, cool completely, and store airtight at room temperature.

Can I customize the flavors?
Absolutely — add zest, spices, fruit, or chocolate.

What pairs well with it?
Fruit salad, yogurt, honey, jam, or coffee.

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