Easy Chocolate Sponge Cake Recipe

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This easy chocolate sponge cake recipe is simple to make and the best. The cake comes out fluffy, soft, light, and delicious. Learn how to make chocolate sponge cake from scratch.

I love sponge cakes but I can’t say chocolate is my favorite but my kids on the other hand, love moist chocolate cake. They remind me to make it for them if I haven’t in a while and I do oblige them.

This easy chocolate cake is perfect with teas and you can also decorate to make birthday cakes or any other celebration cake. You can also serve as a dessert or just as a snack or with tea at teatime.

If you like chocolate, you will love this chocolate sponge cake made with cocoa powder.

Chocolate Sponge Cake Recipe

This chocolate sponge cake recipe makes use of a few ingredients including unsweetened cocoa powder. The ingredients are cheap and easily accessible in the UK, US, and worldwide.

This chocolate recipe is sponge chocolate cake and is made with butter which is different from how I make moist chocolate cake with oil. If you are after the one made with oil, then check my other blog recipevibes.com for my simple moist chocolate cake recipe.

It’s a simple foolproof cake recipe that kids can make and you can supervise them in making it for fun family baking. 

The tools for making Cake

Mixer – This can be hand or electric mixer. I most time use my hand mixer. 

Bowl – To mix the cake batter in.

Spatula – To scrape down the sides of the bowl. 

Cake pan – For this recipe, I used two 6″ round cake pans. You can use 1 loaf tin or one 8 inch round cake pan.

Cooling rack – To cool the cakes on.

Ingredients for Chocolate sponge Cake

The detailed ingredient list, directions and video is in the printable recipe card at the bottom of this post.

Flour – Self-raising flour or All-purpose flour. If using all purpose flour, you’ll need to add baking powder (check the tips section below for more information).

Baking powder

Cocoa powder – Use unsweetened cocoa powder. This is what makes the cake chocolatey. 

Butter – Use good quality butter or made for baking like stock butter. Bring to room temperature before use.

Sugar – Use either caster sugar or granulated sugar.

Eggs– If stored in the fridge, bring to room temperature before use.

Milk – I use Whole milk but you can also use semi skimmed milk.

How to make Chocolate Sponge Cake

First, prepare the cake pans by brushing with butter and lining with parchment paper/baking sheet.

This will make the cake come out easily and cleanly from the pan. 

Preheat oven at a temperature of 150C (fan) or 170C (conventional).

Sieve the flour, baking powder and cocoa powder into a bowl and mix. Set aside.

In a mixing bowl, add butter and sugar then cream till it is pale in colour and creamy. 

Add the eggs one at a time into the creamed butter and sugar, add milk, and use the hand mixer to mix for a minute or till the mixture comes together.

Add in the flour/cocoa powder mix and use a spatula to mix till it comes together before briefly mixing with the hand mixer. 

Don’t overmix once the flour has gone in to avoid the cake coming out dense.

Pour the smooth cake batter into the prepared cake pans and bake in the preheated oven at a temperature of 150C (fan oven) /170C conventional for 25- 30 minutes or till a cake tester when inserted comes out clean.

Bring out the cakes and leave for 5 minutes before turning on to a cooling rack.

Remove the parchment paper and leave cakes to cool.

Cut, serve and enjoy cake or cover with frosting.

Chocolate Chip Sponge Cake

To make chocolate chip sponge cake, add 50g of chocolate chips to the batter when you add the flour/cocoa mix . Mix it in and then pour the cake batter into the cake tins. You can also sprinkle the top with more chocolate chips. 

Bake cake in a preheated oven at a temperature of 150C for 25-30 minutes.

When it’s baked and the skewer inserted comes out clean, bring out the cake, and leave for 5 minutes before turning the cakes on the cooling rack to cool.

How do you make a sponge cake soft?

Sponge cakes when made right come out soft and fluffy. To ensure the cake is soft, cream the butter and sugar properly. Don’t rush the process and follow other important tips in the Tips section below.

How to store chocolate cake

In the event you have leftover or you are making the cake ahead, leave to cool completely, wrap with clingfilm, put it in a Ziploc bag, and if not filled or covered with buttercream, you can leave it on the worktop where it will last for 3 days at room temperature.

If filled or covered with frosting it’s best to store in the fridge where it will last for up to 5 days. 

When ready to eat, bring out of the fridge and leave out for 30 minutes to come to room temperature before serving. 

Tips

• Bring the butter out of the fridge and leave out for 30 minutes to get to room temperature before using.
• If using all-purpose flour (plain flour) instead of self-raising flour, add a teaspoon of baking powder.
• Don’t rush the creaming process, cream the butter and sugar till the color turns pale and it’s creamy and fluffy.
• Break eggs one at a time to add in the batter so in case there’s a bad egg it wouldn’t ruin the other eggs or batter.
• When the flour/cocoa powder mix has been added to the batter, use a spatula to mix first before briefly using a hand mixer so you don’t overmix and make the cake dense.
• Put the cake pans on a rack in the middle of the oven for even heat distribution.
• Leave the cake to cool completely on a cooling rack before putting buttercream or any decoration.

More Easy Recipes 

Sardine sandwich

Mini pancakes

Infused water

Air fryer chicken drumsticks

Easy pepper chicken

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