Guyanese Sponge Cake

“This isn’t just sponge cake. This is what happens when sugar, butter, and legacy decide to show off.”

Guyanese Sponge Cake

Guyanese sponge cake is a celebration in itself—firm, buttery, and richly scented with essence and tradition. Unlike its airy European cousins, this sponge is grounded, real, and proud of it. Often served during Christmas, birthdays, and milestones, it holds its own on any table and in any memory. A true Caribbean classic—made not just to be eaten, but remembered.

Ingredients

  • Ingredients
  • 1 pound butter (room temperature)
  • 1-pound granulated sugar
  • 10 eggs (room temperature)
  • 1 pound flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon rum


How The Alchemy Happens


Preheat oven to 350 °F

Cream together butter and sugar until fluffy.

Add eggs one at a time and mix into the creamed sugar and butter. Tip: break eggs in a separate bowl one at a time. This is useful in case you get shells in by accident or if the egg is not good. It does not spoil the whole batch.

Add baking powder to the flour and sift together.

Add this mixture, ½ cup at a time to the creamed butter, sugar and egg mixture and slowly mix together forming a smooth batter.

Add vanilla and almond extracts.  Add rum essence, orange zest and rum (if using)

Pour mixture into a greased bundt cake pan or two 8 inch round pans.

Place on the middle rack in the oven and bake for 45 minutes to an hour or until a wooden skewer or tooth pick comes out clean (free of batter) when inserted into the cake.

🔙 Back to the Kitchen

“In every bite, a country. In every crumb, a childhood. This is how we carry home in our hands.”