This is an everyday chocolate sponge cake that I make whenever I feel the need for something chocolatey, but not too rich. I've often used it as the base for a chocolate birthday cake as it's quick and easy to make.
This chocolate sponge cake recipe is a variation on a Victoria Sandwich cake, using the all-in-one method, so it's a nice easy cake to make. Essentially, you just substitute cocoa powder for some of the flour and make it in the usual way.
This isn't a rich chocolate cake but it tastes very good. It's one of the best cakes I know, because what makes a good cake isn't how elaborate it is but, rather, the quality of the ingredients.
It's a simple chocolate cake with buttercream filling, vanilla in this case, but you could easily make it chocolate or coffee instead.
Key Ingredients in Chocolate Sponge Cake
Cocoa
It's worth using good quality cocoa in chocolate cakes. It's tempting to buy a cheaper brand for cooking with but you're paying for the quantity of cocoa solids. The more you have, the better the cake will taste, making this easy chocolate cake into a really tasty chocolate cake.
The main thing though is not to use drinking chocolate because it is largely sugar and milk powder.
Butter
I take a different approach to butter and sometimes use a cheaper brand than I would eat, but I do always use butter because it tastes better and you know what's in it.
What if you don't have large eggs?
The only thing to say about eggs is you need large ones to get the ratio of ingredients right.
If you don't have large eggs, you can revert to the gold standard for this type of cake. Weigh the eggs in their shells then use the same weight of butter, sugar and flour+cocoa (i.e. the flour and cocoa together equals the weight of the eggs).
Ring the changes
Make a smaller or larger cake
This recipe is for an 18cm (7-inch) chocolate cake. To make it bigger or smaller use these quantities, which work for all cakes based on a Victoria Sandwich recipe, including Coffee Cake and Lemon Drizzle Cake.
- 15cm (6-inch) cake - 2 large eggs, 125g butter and sugar, 20g cocoa, 105g flour, 1 teaspoon baking powder.
- 20cm (8-inch) cake - 4 large eggs, 250g butter and sugar, 35g cocoa, 215g flour, 2 teaspoons baking powder.
If you want a square cake, use this formula:
- 18cm (7-inch) square cake = 20cm (8-inch) round cake
- 15cm (6-inch) square cake = 18cm (7-inch) round cake
Change the filling
You can make a chocolate cake with a fresh cream filling or, as in this recipe, buttercream.
For coffee buttercream icing, add 2 teaspoons of instant coffee dissolved in as little hot water as it takes.
For chocolate buttercream, use 20g cocoa instead of 20g of icing sugar.
I tend to make a lot of buttercream for this classic chocolate cake because we like it. You could get away with less, or you could spread a layer over the top as well and run a fork through to get a pattern.
Secrets of Success
Like most of my baking, this is an all-in-one recipe for chocolate cake, making it almost foolproof. The key is to mix the ingredients well enough so that they are completely combined, but not to over-mix them by leaving the processor or mixer on for too long.
You need soft butter
All-in-one recipes need soft butter. Room temperature is fine unless you have a cold kitchen. Some brands of butter soften at a higher temperature than others, so it may need a little help.
Why is my cake dry?
If your cakes turn out dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.
How long will it keep?
The cake keeps well for up to a week in an airtight box – preferably in the fridge.
Does a chocolate sponge cake freeze?
The un-iced cakes can be frozen for up to a month. Wrap and store in an airtight plastic box.
What equipment do you need?
- Baking parchment circles – Such a simple idea. Gone are the days when you had to draw round the base of the cake tin and cut out your own parchment circles. A pack in mixed sizes lasts for years.
- Splatter lid – This saves your kitchen surfaces from being covered in icing sugar. Cover your mixing bowl with the lid, poke the beaters through the hole and keep the ingredients safely in the bowl and your worktops clean.
- Magimix Food Processor – Of course, any processor will do, but I can recommend the Magimix, having had the same one for 25 years. It’s needed a couple of new bowls and lids in that time, but the motor is still going strong.
If you like this...
...Why don't you try:
Coffee Cake
Easy Chocolate Fudge Cake
Victoria Sandwich
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Recipe
Everyday Chocolate Cake
Ingredients
For an 18cm (7 inch) cake:
- 3 large eggs
- 175 g caster sugar
- 175 g butter
- 25 g cocoa powder, the darker the better
- 150 g self-raising flour
- 1 ½ teaspoons baking powder (7.5ml)
- 1 teaspoon vanilla extract (5ml)
- Pinch salt
For the vanilla buttercream:
- 75 g butter, at room temperature
- 1 teaspoon vanilla extract (5ml)
- 150 g icing sugar
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Line the tins with a paper liner
- Grease the tins (if they need it) with butter paper (or a little butter on kitchen paper)
For the Everyday Chocolate Cake:
- Beat the cake ingredients together thoroughly3 large eggs, 175 g caster sugar, 175 g butter, 25 g cocoa powder,, 150 g self-raising flour, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, Pinch salt
- Evenly divide the mixture between the tins. Smooth the top with a palette knife and make a slight dip in the centre
- Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip
- Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately.
For the buttercream filling:
- Beat the softened butter and vanilla extract with an electric whisk. Add in the icing sugar (and optionally cocoa) gradually, beating well as you go
To assemble:
- Decide which cake looks better (e.g. flatter or less cracked) and put it aside
- Put the other cake upside down on your plate. Spread the buttercream over the cake
- Put the better-looking cake on top, the right way up. Sprinkle the top with sieved icing sugar
Notes
Everyday Cooks tips:
- Use a splatter guard over your mixing bowl to keep mess to a minimum
- If you prefer a chocolate buttercream, use 20g cocoa powder and reduce the icing sugar to 130g
- Different size tin:
- For a 15cm cake use 2 eggs (e.g. see Victoria Sandwich cake recipe)
- For a 20cm cake use 4 eggs (e.g. see Coffee Cake recipe)
-
Storage:
- The cakes keep well for up to a week in an airtight box – preferably in the fridge.
- The un-iced cakes can be frozen for up to a month
Gillian Forrester says
Hiya Susie,
I'm planning to make a triple layer. 2 layers of your chocolate cake recipe and one layer of vanilla sponge. With one layer sandwiched with vanilla butter cream and the other with chocolate buttercream. Do you think this will work?
Can you advise of ingredient quantities for the 2 6" chocolate cake layers please? I have quantities for the plain layer, thanks Gill
Susie Collings says
Hi Gill, It sounds lovely 🙂
For a 15cm (6-inch) cake - 2 large eggs, 125g butter and sugar, 20g cocoa, 105g flour, 1 teaspoon baking powder.
Kay Horton says
Hi I have a 10in tin what is the ratio for this please?
Susie Collings says
Hi Kay, For a 10in cake you need double the quantity of a 7in cake, so 6 eggs etc.
Sophie Jones says
This recipe sounds lovely! I would like to use it to make a double tier birthday cake, the bottom layer using 8inch baking tins and the top 4inch. What quantities should I use? Many thanks.
Susie Collings says
Hi Sophie,
I use 250g sugar and butter, 215g flour, 35g cocoa and 4 eggs for 8-inch cakes. 60g sugar and butter, 50g flour, 10g cocoa and 1 egg for 4-inch cakes.
Janet says
Hi
I am making my grandson a number 5 using a large silicone 5 shaped tin.
What cake mix ratio would you suggest and what fan oven temperature and time.
Lyn says
Hi my sponge sandwich tins are 7inch will this work for the recipe?
Thanks
Susie Collings says
This recipe is ior a 7-inch cake.
Anne Boroudjou says
Thanks for this recipe, it was great, I made it for my grandsons and it was a great success, my daughter now wants me to make another for a birthday cake, what would you need to make an 8" square cake?
Anne
Susie Collings says
Hi Anne, So pleased you and your grandsons liked the recipe.
For an 8-inch square cake you will need double the quantities for a 6" square (7" round cake), i.e. 6 eggs, etc. Cook at 180°C/ 160°C fan/ gas 4/ 350°F for 30-35 minutes (if making 2 cakes) or until a tester/cocktail stick comes out clean.
Pamela says
Hello Susie,
I made this for the second time yesterday and both times it turned out quite dry and crumbly. Whilst it wa still warm it seemed very greasy on the surface. Can you suggest where I'm going wrong please?
Susie Collings says
Hi Pamela, If a cake is dry and crumbly, it's usually cooked too much, so your oven might run hot. Take a look at Why is my Cake Dry?.
Also, check that you have mixed the ingredients together properly, i.e. all the butter is mixed in AND if you are greasing the tin with butter, keep it to a minimum. Hope that helps. 🙂
Liz says
Made this cake as an 8inch cake with chocolate butter cream, really tasty and not to rich, my husband said I excelled my self with this cake. So thanks for the recipe.
Kate says
My favourite of all your recipes, has been foolproof for me! I'm now wanting to make a 4 inch version today with fondant as a miniature birthday cake for a friend. Have had great success with 8 inch tins! Could I simply half the ingredients and divide into two 4 inch tins?
Many thanks, Kate
Susie Collings says
Hi Kate, You will need a quarter of the mixture for a 4- inch tin.
eva says
Hi 🙂
I have a 7 inch pan which is 2,7 inch in height. What would happen if I baked the whole batter in it? You used it for two pans for two thin-ish rounds of sponge? Would my pan be deep enough to hold all the batter and then I would just cut it in half? Thanks 🙂
Susie Collings says
Hi Eva, You can bake this in one deep tin, and I have done it, although two gives a slightly better result. Use a lower temperature on your oven - 180°C/ 160°C fan/ gas mark 4/ 350°F - and cook for 40-50 minutes. Wait until the cake is completely cool to cut it, ideally put it in the fridge for a few hours first. Cheers - Susie
Anita says
How about adding jam under the buttercream
Susie Collings says
Hi Anita, Good idea - cherry jam is my favourite with chocolate cake.