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Easy Chocolate Sponge Cake Recipe

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American, British
Keyword: chocolate cake, chocolate sponge cake, easy chocolate sponge cake recipe, how to make chocolate sponge cake, moist chocolate cake
Servings: 8
Calories: 200kcal
Author: Olukemi


  • Mixer- Hand or stand mixer
  • Mixing bowl
  • Spatula
  • Cake tin (Two 6" round or 1 loaf tin)
  • Cooling rack


  • 120 g Butter
  • 140 g Sugar
  • 2 Eggs
  • 4 tablespoons Milk whole or semi skimmed
  • 100 Self raising flour check note below if using All purpose flour
  • ¼ teaspoon Baking powder
  • 4 tablespoons Unsweetened Cocoa powder


  • 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.
    flour, cocoa powderr and baking powder mix in a bowl.
  • In a mixing bowl, add butter and sugar then cream till it is pale in colour and creamy. 
    butter and sugar in a bowl.
  • 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
    eggs added to the creamed butter/sugar.
  • 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.
    flour/cocoa added and mixed to form the cake batter.
  • 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.
    chocolate cake batter in two round cake pans.
  • 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.
    baked cakes in cake pan.
  • Cut, serve and enjoy cake or cover with frosting.
    chocolate cake with aportion cut out.


  • 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. 
    cakes on a cooling rack.
  • Follow baking instructions as above.
    a fork cutting out from a slice of the cake.



  • 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.
How to Store
In the event you have leftover or you are making the cake ahead, 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.