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Golden Sponge Cake

"I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving."
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servings 209 cals
Original recipe yields 24 servings (1 - 9x13 inch cake)


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.
  2. To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.
  3. In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.
  4. Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.

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Read all reviews 46
  1. 53 Ratings

Most helpful positive review

Interesting cake, but not outstanding. It does resemble a Twinkie. I made it for a get-together and was disappointed that no one made any favorable comments about it nor requested the recipe. ...

Most helpful critical review

Like another reviewer, I also had trouble cutting, then reassembling the cake. I think it would be much easier to use two 9inch cake pans instead. However, I will not be trying this one again ...

Most helpful
Most positive
Least positive

Interesting cake, but not outstanding. It does resemble a Twinkie. I made it for a get-together and was disappointed that no one made any favorable comments about it nor requested the recipe. ...

I made this cake for our cook-out over the Memorial weekend. I followed the suggestion to make it a day ahead. It was FANTASTIC!!!! All of my guests couldn't wait to try it and all agreed it ...

I had to add more butter and sugar to the filling to make it taste right, but I think my shortening may have been a little old and was distorting the taste. Once I got the filling to taste right...

I too have had this same recipe for years. When I slice the cake in two, I cut the cake in half first. That way you can remove the top from each side easier. I also make sure I have enough le...

good- yum, yum fyi- a cake cutter can be purchased at a craft store for about $3. this will make spliting cakes lenghtwise sooo extremely effortless-reminds you of a cheese slicer just a bunch b...

This is awesome! The only change I made was I added 1/4 cup sugar to make the filling slightly sweeter. I used devil's food cake and made Suzy Q's and it tasted just like the real ones only be...

While it's not really the flavor of a Twinkie, this stuff is TOO GOOD. Be sure to follow the "curing process" of letting the cake sit in the refrigerator and then for a day or so out of the 'fr...

This cake was quite a hit at my office. I made it for our August birthday celebration and now I have been requested to make it again for the Sept party. I used about a 1/4 cup more sugar in the...

I made this in a Bundt pan and piped the filling into the middle with a pastry bag. Much better than a twinkie!