Chocolate Sponge Cake (VIDEO)

This is the most perfect Chocolate Sponge Cake recipe you will ever make, easy and delicious baking basics recipe for home bakers! Elevate your chocolate sponge cake with oil using unsweetened cocoa powder to give it a rich chocolatey flavor and add a bit of coffee too to further enhance the flavor. With minimal effort and under 15 minutes of preparation this chocolate cake will be your new favorite chocolate sponge base for your layered cakes!

Jump to:

• 📖 The different types of chocolate sponge cakes
• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 📚 Flavor variations
• 🥣 Equipment notes
• 🎓 Expert tips
• 🔢 Conversions to different pan sizes
• ❓Recipe FAQs
•  🍰 Recipes using Chocolate sponge cake
• 🎂 Recipes made with Other types of Sponge Cakes
• The BEST Chocolate Sponge Cake (VIDEO)

📖 The different types of chocolate sponge cakes

There are an assortment of chocolate sponge cake variations that are all made with slightly different techniques to yield varying results. Each type of sponge cake has its own unique preparation method with some ingredient swaps which will have a different outcome. 

When deciding which chocolate cake is the best to use, it's important we learn about what is a chocolate sponge cake and what makes different variations stand out. If you’ve ever asked yourself “how do I make chocolate sponge cake like bakery versions” here are all the answers.

Below are the three most common types of sponge cakes: 

1. Butter-Based Chocolate sponge cake: A butter-based sponge cake is the most common variation. This method includes mixing softened butter into the dry ingredients. This is a delicious cake, but has a denser texture and can harden in the fridge. A chocolate Victoria Sponge Cake, Chocolate Madeira cake & Chocolate Genoise would classically use a butter sponge (made differently, but all using butter).
2. Chiffon Chocolate sponge cake: What is chocolate chiffon cake? A Chiffon Cake is a type of sponge cake that is very airy and delicate. It tends to be more time-consuming to prepare since the eggs need to be separated and whipped separately. Chiffon is crazy airy to eat on its own with a cup of coffee, however, not appropriate for layered cakes
3. Oil-Based Chocolate sponge cake: In this easy Chocolate Sponge Cake recipe we focus on an oil-based mixture which is the absolute best option for layered cakes, as it is extremely stable, yet, it will remain very soft and moist straight from the fridge. This recipe is no-fuss and comes together very quickly since there is no need to separate & whip eggs into a meringue and no complex steps.

Oil is the best substitute for butter in cake recipes and in fact, it is superior in chocolate cakes. love an oil-based sponge cake for its simplicity, moist texture, and minimal prep time! You won’t be asking ‘why is my chocolate sponge cake dense’, like one may with a butter-based recipe, because this will yield a fluffy, moist texture.

🌟 Why this is the best recipe

1. It is super delicious – I will always provide a well-tested tasty recipe! By simplifying this sponge cake recipe, we’re able to create the softest and spongiest oil-based sponge cake that has the perfect amount of chocolate flavor from unsweetened cocoa powder and freshly brewed coffee.
2. It is extremely easy – This moist chocolate sponge is easy to make because it is made with simple pantry ingredients that you likely already have on-hand and it comes together with minimal equipment. 
3. It is super quick – The steps to making this cake are super straightforward to help you create the perfect sponge cake in under 15 minutes! With only two bowls required and the help of an electric mixer, this cake can be made in a hurry.
4. From scratch recipe – Some recipes call for a boxed cake mix to keep it simple, but our goal is to level up your everyday baking by providing you with a quick and clear recipe you can go back to time and time again. My recipes are always made from scratch with familiar ingredients, but very simple and never complicated. If you’ve wondered how to make chocolate sponge cake from scratch, this guide will give you all the details! Baking chocolate sponge cake produces the most tender and moist cakes with depth of flavor. You just can't get that from a box mix and you'll find that my easy from-scratch recipe for Chocolate Sponge Cake is so simple even for the most novice baker.

Although you may wonder where to buy chocolate sponge cake in a store, since it will seem much simpler than making it homemade, I can assure you that the results of a homemade version, made with love, will be far superior and way more delicious! 

📝 Ingredient notes

1. Egg: Using room temperature eggs is very important in this recipe (and most baking recipes) because it helps the cake properly emulsify. Don’t be tempted to use cold eggs otherwise the batter can turn out to be a completely different texture. In a pinch, place whole eggs in a bowl of very hot sink water for 5 minutes to make them room temperature.
2. Oil: I use a neutral oil in this recipe, such as vegetable oil. Using oil in a sponge cake, rather than butter, will yield a more moist crumb that will stay the perfect texture even once refrigerated. 
3. Milk: Always opt for whole milk since it is the creamiest and richest, perfect for a sponge cake! Again, be sure the milk is at room temperature, similarly to the eggs, so that the cake batter will properly emulsify. 
4. Coffee: Coffee is the perfect chocolate companion because it simply enhances the chocolate flavor. I promise, you won’t taste a coffee flavor in this cake recipe, rather it will help the cocoa powder stand out. I always recommend incorporating a bit of coffee into chocolate desserts; it’s a game-changer! I like to brew a fresh cup of coffee before making this cake and allow it to cool slightly before. If you don’t have coffee on-hand, the cake will still be wonderful. You can simply leave it out and replace it with room temperature water.
5. Sugar: Adding brown sugar and granulated sugar to this recipe is very important. The molasses in the brown sugar will affect the texture of your cake in the best way possible. If you want to learn about the different types of sugar and how to use them in baking, please read my sugar guide.
6. Flour: All purpose flour, cake flour, or pastry flour makes the best cakes since they are considered “soft flour” which are low on protein resulting in a delicate, tender texture. In this recipe, I tend to opt for all-purpose flour since it isn’t as delicate as cake flour but will still make a moist, super soft texture, but any of the above flours will work wonders. Make sure you sift flour before using it in the recipe to avoid lumps. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article here.
7. Baking powder + Baking soda: These ingredients are leaveners that have two important functions; increase the volume and lighten the texture of the cake. Some sponge cakes rely on whipped egg whites to provide the cake with height and a fluffy texture, but in this recipe, we rely on baking soda and baking powder to do the trick!
8. Unsweetened Cocoa Powder: How to make a sponge cake chocolate flavored? Add cocoa powder! Generally use unsweetened, 100% cocoa powder in baking as it will have the most consistent results without being too rich, but just right. I use a Dutch-processed cocoa powder which has a lovely dark color resulting in a beautiful dark chocolate sponge cake. Plus dutch processed cocoa is lower in acidity. For more info on cocoa powder and its substitutes check my cocoa powder guide.
9. Salt: Salt balances out the sweetness in all desserts. It’s essential in all baking recipes and makes a huge difference even in small amounts. Fine salt is ideal for baking, try to avoid large salts since they won’t disperse as well in the batter.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

Making moist chocolate sponge cake is fairly straightforward! This is the simplest rich chocolate sponge cake recipe that you can serve as is or add any frosting of choice that you love. It is super moist with the softest crumb that can be easily stored in the fridge and stacked to make layered cakes.

1. Step-by-Step Process - How to make a basic chocolate sponge cake at home 

1. Prepare your baking pans: I use 3, 15 cm (6 inch) round cake pans for the standard recipe format. I tend to turn this into a layered cake so I like to have multiple layers. You can also bake the cake in different size pans as instructed in the notes below.
2. You will begin by preheating your oven to 200°C or 425°F (no fan). Later, right after you place the cake pans inside the oven, the temperature will inevitably drop a bit and you can lower the oven temperature to 180°C / 356°F. Our goal is to keep the oven just a bit warmer at first to ensure that when heat escapes, it doesn’t drop too low. Consider using a Digital oven thermometer to understand your oven temperature, since most ovens tend to vary (even once set to a temperature).
3. It is extremely important to weigh all ingredients using a digital scale for accuracy. This way your cake will turn out exactly like mine, with room for no error. 
4. First, ensure your eggs, milk, and coffee are at room temperature. 
5. Using an electric mixer (handheld or stand mixer) whip the wet ingredients (oil, sugar, milk, coffee, and eggs) for a minute or two until combined. Alternatively, this step can be done by hand with a whisk, which will take an additional 2 minutes. 
6. In a separate large bowl, sift together the dry ingredients which include the flour, baking soda, baking powder, salt, and cocoa powder. 
7. Pour the wet ingredients into the dry ingredients and fold by hand using a rubber spatula (or a wooden spoon if that is what you have at home). Be sure not to use a mixer at this point, however, very gently a hand whisk can be used to quickly mix the ingredients. Only mix until the flour is no longer visible. We don’t want to overmix the batter otherwise it can become tough.

💡Top Tip: Your cake batter will be very liquidy at this point which is perfect! Do NOT add more flour to thicken it; the batter should be quite thin. 

2. How to bake chocolate sponge cake 

1. Once the batter is mixed together, pour it into the prepared cake pan(s). For perfect cake layers, weigh the total batter on your digital scale and then divide evenly among your cake pans. 
2. Place the cake pans in the oven, ideally in the center rack, and do not open the oven door during baking.
3. Lower the oven temperature to 180°C / 356°F (no fan) and bake for 25-30 minutes. Check the middle of the cake with a toothpick to make sure it comes out clean. If the toothpick comes out clean, your cakes are baked. 
4. Remove cakes from the oven and place them onto a wire baking rack to cool completely. Once the cake is completely cool, for at least 1 hour, you can carefully remove it from the pan. 

Should you come across any issues, please check my article about potential baking issues eg. sinking cake, and how to avoid it.

Some have wondered how to make chocolate sponge cake in the microwave, and unfortunately, the answer is no. This is a delicate cake that needs the time of an oven to allow it to rise and evenly cook through. 

💡Top Tip: Besides the toothpick check, you can also fairly well judge the required baking time by checking the side of the sponges. When it is well baked, the side starts to separate from the tin.

3. How to store

It’s important to store these cakes very carefully to ensure they don’t break since they are quite delicate. 

I recommend removing each cake from its cake pan (once cooled), wrapping the cake in plastic wrap, and then placing it into a gallon ziplock. You can fit 2 of the 6-inch cakes into 1 large ziplock. Once all wrapped up, place them into the fridge or freezer until they are ready to be used.

Once ready to create your chocolate sponge cake, remove them from the fridge or freezer and get started!

Cream cheese frosting, whipped mascarpone frosting, Nutella frosting, or chocolate whipped ganache would all go very well with this chocolate sponge.

📚 Flavor variations

A sponge cake is super versatile and this chocolate variation can be made in many ways with just a few slight ingredient additions. 
To your batter consider adding

• Spices: A sprinkle of ground chili powder or ground cinnamon can add a whole new level of flavor to your cake. Add these ground spices to the dry ingredients before you add the egg mixture to form the batter. 
• Nut flour: Replace a small portion of the flour with nut flour! You can see how I added hazelnut flour to this Ferrero Rocher Cake and it worked wonders.
• Orange zest: You can add a tablespoon of fresh orange zest to add a bit of orange flavor to this cake. To finish it off, smooth a layer of namelaka over the cake and garnish with fresh orange slices.

🥣 Equipment notes

I tend to use smaller cake pans, such as 15 cm (6 inch) round cake pan. You can choose to use larger cake pans if you prefer. There are notes below about how to change your cake pan size and batter quantity. However, this will affect your bake time.

You also need to consider that you still divide the batter evenly between the pans using a Digital scale for even baking.

It is super important that the cakes don’t stick to the pans and it can be tough sometimes for people to find a method that works well for them every time. I’m here to share my tried and true method for ensuring a cake comes out of the pan nicely without any sticking. 
To prevent cakes from sticking: 

1. Use a pastry brush to just brush the inside of the cake pans with a tiny bit of oil. 
2. Then cut parchment paper into a round circle for the bottom of the pan and into strips for the sides of the pan. Use parchment paper to line the bottom and sides of the pans as well. 

Note: The oil is only needed for the parchment to stick to the pans since the cake batter won’t really be coming into contact with it. It’s important you do this step before mixing the batter because we don’t want the batter to sit for a while before going into the oven otherwise gluten can develop and the texture will change. 

To assemble the cake, a Cake turntable and an Offset spatula are super handy, but not mandatory.

🎓 Expert tips

1. Room temperature ingredients are key to this recipe so that they will properly emulsify, for a consistent cake every time. If your milk, coffee, or egg is too cold or too hot, the cake batter might even break. It’s worth some patience and pre-planning to make the perfect cake! 
2. Don’t forget to fold. Folding the liquid and dry ingredients in this recipe together, just until the flour is no longer visible, will create the softest sponge cake that is not dense.
3. Do not overbake your sponge layers as that will result in a dry texture. Use the toothpick test to check if your cake is ready.
4. Don’t skip the salt. Add salt to all your chocolate desserts to balance out the flavors and bring your chocolate flavor to a whole new level
5. Cool the cake completely on a wire rack. This will help the cake not break when it’s fully cooled and can be removed from the pan.  
6. To ensure a sturdy cake, be sure to chill the cake in the fridge for at least 2 hours or best overnight before stacking it. This will help keep the crumbs together and prevent the cake from breaking.
7. Add the coffee to this recipe! You may have never added coffee to a chocolate dessert, but I can assure you it works wonders and enhances the chocolate flavor with no coffee flavor in your cake. 

🔢 Conversions to different pan sizes

It is helpful to have a recipe that you can scale up or down to create fewer or more cakes with only a few simple steps. I tend to opt to make this recipe in three 6inch / 15cm pans, but you can definitely adjust the recipe to fit your needs. 

Please note that I do not recommend making this sponge cake as one tall one (instead of diving it into pans) as the batter is rather liquid and you might find it difficult to bake it properly.

Quantity	Cake Pan Size (inches)	Cake Pan Size (cm)	How much batter	Bake Time
3 round pans for 3 layered cake	6-inches	15 cm	1x recipe	Approx. 25-30 minutes per cake
2 round pans for 2 layered cake	6-inches	15 cm	⅔x recipe	Approx. 25-30 minutes per cake
3 round pans for 3 layered cake	8-inches	20 cm	1.5x recipe	Approx. 35-40 minutes per cake
2 round pans for 2 layered cake	8-inches	20 cm	1x recipe	Approx. 35-40 minutes per cake
1 pan for a sheet cake	12 x 8 inches	30 x 20 cm	1x recipe	Approx. 25-30 minutes

Keep in mind that the Bake Times mentioned above should just be used as a general guideline. For really large cakes, as a general rule, you might want to reduce the baking temperature and increase the baking time, so the cake bakes more even without the side burning too much. Be sure to check if cakes are ready based on texture and if a toothpick inserted into the center comes out clean. 

❓Recipe FAQs

 🍰 Recipes using Chocolate sponge cake

🎂 Recipes made with Other types of Sponge Cakes