How to make a Trinidad Sponge Cake

This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of sliced Trinidad Sponge Cake

In Trinidad and Tobago, Homemade Sponge Cake is a common tradition in the making and can be served at any time especially around Birthdays and Christmas. Here is a tried and proven homemade recipe, made from scratch. We hope you try it!

Average: 4.6 (133 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
45 mins
Cook Time
45 mins
Total Time
90 mins
1 cake in 8 inch pan


  • 2 cups of Flour

  • 1 cup of Granulated Sugar

  • 8 ounces Butter (Blue Band or alternative)

  • 4 medium Eggs

  • 1 teaspoon Almond Essence

  • ¼ teaspoon Cinnamon

  • ½ cup Liquid Milk

  • 3 teaspoons Baking Powder

  • 1 teaspoon Orange Zest

  • 1 tablespoon Fresh Orange Juice


Cream butter and sugar using a whisk or paddle in your mixer and start at slow speed. You can manually batter with a spoon, but it is a longer process. For the mixer, gradually increase to a fast speed. Cream until light and fluffy.

Crack eggs one at a time in a separate bowl. Add eggs, one at a time, on medium speed for approximately 2 minutes. Add essence to eggs.

Add all other liquids on slow speed.

Combine flour, cinnamon and baking powder and mix with a spoon dispersing the ingredients evenly. Add this to the batter and beat on slow speed for 2 minutes, then high speed for 1 minute.

Well grease the pan with butter (sides and base) and sprinkle flour over. Turn over and gently knock out the excess flour.

Prepare the oven by adjusting a shelf to the middle. Now preheat the oven to 350 °F. Bake for 40 - 45 minutes.

Tip: Test with toothpick at 40 minutes by inserting in the center of the cake.

If it comes out clean, then the cake is ready. If not, continue to bake until finished after approximately 45 minutes.

Remove from the oven (heat gloves on) and sit on the rack. Then shake the pan gently from side to side until the cake is loose. Turn onto a flat base and remove the pan and let it cool in the open air.

Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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Kim A (not verified)

When do you add the Orange rind and Orange Juice? Does the rind stay or should it be removed at some point? Also, mines started to curdle, what did I do wrong?

Permalink 21 Dec 2022

Jennifer Dodd

Hi Kim and thank you for your comment, the orange juice and zest (rind) are added in step 3 so where is says to add the rest of the liquids. As for the curdling this could possible be because the butter may have been to cold, giving the appearance of being curdled. When creaming butter for baking it should be at room temperature when creaming otherwise it will appear as if it may be curled when in fact is just needs to be a touch less chilled.

Hopefully you have happy baking throughout all the seasons.

Permalink 23 Dec 2022

Mark nedd (not verified)

Love the format for authentic sponge cake.

Permalink 09 Sep 2023

Jennifer Dodd

Thank you so much for the lovely comment, let us know how you enjoyed the cake.

Permalink 10 Sep 2023

Liz (not verified)

This cake was wonderful. Flavours were amazing and very moist.
Thank you x

Permalink 25 Sep 2023

Jennifer Dodd

We're so happy you enjoyed this recipe, its a family favorite.

Permalink 05 Oct 2023

Camille Lee (not verified)

Hi, is it 600 calories per one 8" cake?

Permalink 29 Nov 2023

Karla Tejon

Hi Camille, the 600 calories is equal to per slice of cake. This recipe with one 8" cake of the Trinidad Sponge Cake is divided into 6 slices of cake. I hope this helps, thank you for your comment.

Permalink 03 Dec 2023

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