Light, airy, and rich with deep chocolate flavor, this Chocolate Sponge Cake is a classic dessert that works for any occasion—from birthdays to afternoon treats. It’s made with simple ingredients and no butter, resulting in a tender crumb and fluffy texture that pairs perfectly with whipped cream, ganache, or fruit.
Why You’ll Love This Recipe
I love how easy and satisfying this Chocolate Sponge Cake is to make. It uses pantry staples, comes together in under an hour, and doesn’t require any fancy equipment. The texture is light but still indulgent thanks to the cocoa powder, making it the perfect base for layering or serving solo. Whether I’m making it for a casual coffee break or dressing it up for a celebration, this recipe never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large eggs
3/4 cup (150 g) granulated sugar
1/2 cup (65 g) all-purpose flour
1/4 cup (30 g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). I line the bottom of an 8-inch round cake pan with parchment paper and leave the sides ungreased to help the sponge rise evenly.
In a large mixing bowl, I beat the eggs and sugar with an electric mixer on high speed for about 7–8 minutes, until the mixture is pale, thick, and tripled in volume.
I sift the flour, cocoa powder, baking powder, and salt together, then gently fold the dry ingredients into the egg mixture in batches. I take my time here to avoid deflating the batter.
I add vanilla extract and fold it in just until incorporated.
I pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 5 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
Servings and timing
This recipe makes one 8-inch round cake, which serves 8–10 people. The total time required is about 45 minutes: 15 minutes for preparation and 30 minutes for baking.
Variations
I sometimes substitute 2 tablespoons of flour with ground almonds for a nutty depth.
For a mocha twist, I add 1 teaspoon of instant coffee granules to the dry ingredients.
If I want a richer cake, I layer it with chocolate ganache or raspberry jam and whipped cream.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
I’ve also tried this recipe as cupcakes—just bake for 15–18 minutes instead.
Storage/Reheating
I store the cooled sponge cake in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it tightly and freeze it for up to 2 months. To thaw, I leave it at room temperature for a few hours. I don’t usually reheat sponge cake, but if needed, a few seconds in the microwave will bring it back to softness.
FAQs
How do I make sure the sponge cake is light and fluffy?
I beat the eggs and sugar until they’re very thick and airy. Folding the dry ingredients in gently helps keep the batter from deflating.
Can I use self-rising flour instead of all-purpose flour?
I prefer not to, because self-rising flour already contains leavening, which may affect the final texture. I stick with all-purpose flour and add baking powder separately for better control.
Why didn’t my cake rise properly?
It’s often due to under-beating the eggs or over-mixing the batter. I make sure to beat the eggs and sugar until thick and carefully fold in the dry ingredients to maintain volume.
Can I make this sponge cake ahead of time?
Yes, I often bake it a day ahead and wrap it tightly once cooled. It actually becomes easier to slice or layer the next day.
What’s the best way to serve this cake?
I love it plain with a dusting of powdered sugar, or dressed up with whipped cream and fresh berries. It’s also perfect as a base for layered birthday cakes or trifles.
Conclusion
This Chocolate Sponge Cake is one of those reliable, go-to desserts I always come back to. It’s simple, delicious, and endlessly adaptable for different tastes and occasions. Whether I’m serving it plain or with all the toppings, it always hits the spot.
Light, airy, and rich with deep chocolate flavor, this Chocolate Sponge Cake is a versatile dessert perfect for any occasion, from casual treats to elegant celebrations.
Ingredients
4 large eggs
3/4 cup (150 g) granulated sugar
1/2 cup (65 g) all-purpose flour
1/4 cup (30 g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and leave the sides ungreased.
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 7–8 minutes until the mixture is pale, thick, and tripled in volume.
Sift the flour, cocoa powder, baking powder, and salt together, then gently fold into the egg mixture in batches to avoid deflating the batter.
Add vanilla extract and fold until just incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until the cake springs back when touched and a toothpick comes out clean.
Let the cake cool in the pan for 5 minutes, then run a knife around the edges and invert onto a wire rack to cool completely.
Notes
Beat the eggs and sugar thoroughly to ensure maximum volume.
Gently fold the dry ingredients to maintain the airy texture.
Great base for layered cakes, trifles, or served simply with powdered sugar.
Can be made ahead and becomes easier to slice after resting overnight.
