Ron Weasley’s Sponge Cake | Harry Potter Inspired Recipes

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Ronald Weasley is often overlooked when it comes to the talented wizards in the Harry Potter universe. While he may not excel at any particular skill, he still manages to win the girl in the end.

However, baking doesn’t seem to be one of Ron’s strengths.

I can’t help but think that it was Mrs. Weasley who took charge of whipping up Harry’s birthday cakes and mince meat pies.

In any case, let’s talk about a delightful treat called Ron Weasley’s Sponge Cake. Despite its name suggesting a light and fluffy texture, this cake is actually dense and moist, much like Ron’s personality. It’s an unexpected twist that adds to its charm.

Ron has always had a weakness for candy, and who can blame him? Wizarding candy is simply amazing! During my visit to Hogsmeade and Weasley’s Wizard Wheezes at the Wizarding World of Harry Potter last summer, I managed to get my hands on official Bertie Bott’s Every Flavor Beans, Fizzing Whizzbees, Fudge Flies, Chocolate Frogs, Sugar Quills, and more.

It was an unforgettable experience filled with sugary delights.

Here’s What You’ll Need To Get Started

  • Flour: Provides structure and texture to the cake.
  • Baking powder: Acts as a leavening agent to help the cake rise.
  • Butter: Adds richness and flavor to the cake.
  • Sugar: Sweetens the cake and contributes to its texture and moisture.
  • Egg + Egg white: Helps bind the ingredients together and provides structure.
  • Raspberry jam: Adds a fruity and tangy flavor to the cake.
  • Strawberry jam: Provides a sweet and vibrant taste to complement the other flavors.
  • Whipped cream: Serves as a creamy and light topping to enhance the overall indulgence of the cake.

View the master list of Harry Potter themed cakes here!

To start, you’ll need to line two ramekins with parchment paper and give the edges a light coating of cooking oil. This ensures that the cakes won’t stick and can be easily removed later.

Next, you’ll use a stand mixer to combine sugar and butter until they form a creamy mixture. Then, add the eggs one at a time, beating well after each addition.

In a separate bowl, mix together the dry ingredients before slowly incorporating them into the batter. Keep mixing until a smooth batter is formed.

Divide the batter evenly between the two ramekins and bake them at 350°F until the tops turn golden brown and a toothpick inserted into the center comes out clean.

Allow the cakes to rest in the ramekins for about 10 minutes before carefully flipping them out onto a wire cooling rack to cool completely.

Once the cakes have cooled, it’s time to assemble the sponge cake sandwich. Spread your favorite jams onto each cake layer and gently press them together.

Tips & Tricks

  • Room temperature ingredients: Make sure the butter, eggs, and egg white are at room temperature. This allows for better incorporation and a smoother batter.
  • Properly measuring flour: When measuring flour, spoon it into the measuring cup and level off the top with a straight edge. Avoid scooping directly from the container, as it can lead to too much flour and a dense cake.
  • Avoid overmixing: Once the dry ingredients are added to the batter, mix until just combined. Overmixing can result in a tougher texture.
  • Even distribution of batter: When pouring the batter into the ramekins, aim for an equal amount in each. This helps ensure even baking and uniform cakes.
  • Testing for doneness: To check if the cakes are baked through, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet batter.
  • Cooling properly: Allow the cakes to cool in the ramekins for about 10 minutes before transferring them to a cooling rack. This helps them firm up and release from the ramekins more easily.
  • Jam consistency: If your jam is too thick, gently heat it in a saucepan or microwave to soften it for easier spreading on the cake layers.
  • Whipped cream stability: If you want the whipped cream to hold its shape longer, consider stabilizing it with a small amount of powdered sugar or gelatin, following the package instructions.
  • Storage: If not serving immediately, store the assembled cake in the refrigerator. Keep in mind that the whipped cream may soften over time.

There you have it! Ron Weasley’s Sponge Cake is ready to be tied to Errol and sent off to Privet Drive for Harry’s birthday.

It may not possess the excitement of flying cars or the thrill of battling dark wizards, but it’s a delightful treat that brings a touch of magic to your taste buds.

Explore the enchanting world of wizard-inspired treats and let your culinary imagination run wild. View the master list of Harry Potter themed cakes here!

ron weasley birthday harry potter cakes

Ron Weasley’s Sponge Cake | Harry Potter Inspired Recipes

The Starving Chef
A magically delicious treat with dense and moist layers, featuring Ron's favorite flavors of raspberry and strawberry jam, crowned with a delightful swirl of whipped cream.
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert, Fictional Feasts
Cuisine Cake, Harry Potter Inspired
Servings 4



  • Preheat the oven to 350°F (175°C). Grease or line two ramekins.
  • In a small bowl, mix together the flour and baking powder.
  • Use a stand mixer to cream together the sugar, butter, and eggs. Slowly pour in the dry ingredient mix and stir on medium until a smooth batter forms.
  • Pour about 1/4 to 1/2 cup of batter into each ramekin.
  • Cook for 20-25 minutes or until the tops of the cakes are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven.
  • Let the cakes rest in their ramekins for about 10 minutes before turning out onto a cooling rack to cool down completely.
  • Once the cakes have cooled, spread one type of jam onto each top and press the cakes together to form a sandwich. Serve each cake sandwich topped with whipped cream. Enjoy!
Keyword cake, Harry Potter, jelly
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