They may look alike on the dessert table, but sponge cake and pound cake couldn’t be more different once you dig in. Both are classics that pair beautifully with coffee or tea and can stand alone or be dressed up with toppings that take the cake to the next level. But while they share a similar loaf or round shape and golden-brown crust, they deliver entirely different eating experiences. The biggest difference is the structure — and that comes down to the ingredients.
Sponge cakes get their height and light texture from whipped eggs. Traditional recipes rely solely on the air incorporated into eggs to give the batter lift, often without any chemical leaveners. There’s little to no fat in the batter, which makes sponge cake airy, elastic, and ideal for rolling or layering. One of our favorite takes is this strawberry sponge cake recipe, which fills the dessert with a whipped cream filling and fresh strawberries.
Pound cake, meanwhile, is defined by its richness. The name comes from the original classic pound cake recipe: a pound each of butter, sugar, flour, and eggs. That ratio gives pound cake a dense, moist crumb with serious staying power. It’s not meant to be fluffy, it’s meant to be sturdy, indulgent, and satisfying. This is thanks in large part to the butter content, which contributes to both texture and flavor.
Different textures, different roles in your dessert lineup
Because of its structure, sponge cake is the go-to for layered desserts, trifles, and anything that benefits from a cake that won’t overpower fillings or fruit. It’s absorbent without getting soggy and holds its shape when sliced, rolled, or stacked. Its subtle flavor also lets toppings like whipped cream, berries, or ganache shine.
Pound cake, on the other hand, doesn’t need much help. It’s flavorful enough to be served solo, though a glaze, dusting of powdered sugar, or a scoop of vanilla ice cream never hurts. Its density makes it perfect for slicing and serving on a platter, whether at brunch, afternoon tea, or a casual dinner party.
If you’re deciding between the two, think about function and texture. If you want something rich and buttery that can stand on its own, go with pound cake. But if you’re looking for a light, spongy base that plays well with moisture and layers, sponge cake is your best bet.
