Perfect Chocolate Sponge Cake

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

~ Moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. ~

There’s not a recipe I get asked for more than a regular sponge cake. A lot of people have hard time with this simple but delicious classic that is part of so many delicious cake recipes. Traditionally sponge cake is made with eggs, sugar and flour and nothing more. For a novice baker, that recipe requires a bit of finesse as you need to know what the eggs are supposed to look like once they’re whipped to proper consistency, otherwise the cake might not rise, or just deflate as you remove it from the oven. The recipe that I am sharing today is the one you should use until you have the skills to make the the 3 ingredient sponge cake successfully. It uses baking powder to ensure a consistent rise, and melted butter for just the slightest amount of moisture that a cake might loose while baking.
I hope the step by step photos and thorough instructions give you the confidence you need to attempt this awesome cake.

Sponge Cake Ingredients:

Yields: One 9 inch round, 2 inch tall cake layer

Ingredients:

  • 4 eggs, large, room temperature
  • Pinch of salt
  • 3/4 cup sugar
  • 3/4 cups all purpose flour, sifted  (for white sponge cake, omit the cocoa powder below and increase the flour from 3/4 cup to 1 cup total)
  • 1/4 cup cocoa powder, sifted
  • 1 1/2 tsp baking powder
  • 2 Tbsp unsalted butter, melted

Also:

Preparation:

Gather your ingredients and measure them before starting. Sift the flour, cocoa powder and the baking powder. Melt the butter.

Place the eggs into a bowl of a mixer fitted with a whisk attachment. Add a pinch of salt. Turn the mixer and start whipping them.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

When the eggs are slightly foamy, without stopping the mixer start pouring the sugar slowly into the eggs.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Continue whipping the eggs and sugar for about 10 minutes until the mixture is pale yellow and drastically increased in volume.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

When you lift the whisk from the mixture the ribbon should not disappear right away. Not whipping the egg mixture long enough will yield a dense cake.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Combine the sifted flour, cocoa powder and the baking powder and stir  everything to combine. Alternatively, you can just sift everything together.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Now add 1/2 the flour mixture into the egg mixture and carefully fold the dry ingredients until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top)

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Add the other half of the flour mixture and keep folding just until no streaks of flour are seen. Do not overmix or the cake will be dense.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Add 2 tablespoons of melted butter.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Continue carefully folding until all butter is incorporated. Do not overmix.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

For easy cleanup and removal of the cake, line the baking pan with foil and spray with non stick spray.
Alternatively you can cut out a parchment paper circle to place on the bottom of the pan as well. Buying the pre-cut parchment circles can also be a good idea (I have used these Paper Liners for Round Cake Pans 9 inch diameter, 24 pack that I bought on amazon.com).
For this amount of batter, you can either use one baking pan and then split the 2 inch tall baked cake into two 1 inch tall layers later, or you can just bake it in two separate pans at the same time – this will give you two separate 1 inch tall cake layers.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Pour the batter into the lined and greased baking pan and shake the pan in a circular motion back and forth couple of times to even out the batter.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Wet the cake strip and fasten it around the bottom of the cake pan. This will guarantee that your cake will come out even without the unsightly dome that you will need to level off before assembling the cake. I have been using the cake strips for years now and all of my cakes come out perfectly leveled. I really like that I do not have to waste any cake by cutting off the dome. In theory, you can make your own by making a strip out of a kitchen towel, wetting it, wrapping the cake pan in it and then pinning the ends with a safety pin, but I didn’t want to go through the hassle so I just ordered the Cake Strips on Amazon.

Bake in a preheated to 350F oven, on the middle rack for about 20 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.

Chocolate Sponge Cake - Fluffy, moist and perfectly leveled. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Lettheba Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgnkingbgn_-36

Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes before removing it.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

Then, remove it from the pan by grabbing onto the corners of the parchment paper, or inverting it straight onto the cooling rack, but peel off the foil or parchment paper and allow to cool completely before using it in cakes.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

To split the cake into two even layers, put the palm of your left hand (if you’re right handed) on top of the cake; with you right hand score the side of the cake with a long serrated knife halfway up the height of the cake all around the side about 1/2 an inch deep into the cake, then keep rotating the cake with your left hand and cut about 1 inch into the cake; keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers.

 Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn Chocolate Sponge Cake - Fluffy, moist and perfectly leveled – this sponge cake recipe is the one to have. Find out my tips and tricks to perfect sponge cake every time. - By Let the Baking Begin Blog - @Letthebakingbgn

 

Perfect Chocolate Sponge Cake

4.8 from 4 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Serves: One 9 inch round, 2 inch tall cake layer

Ingredients

  • 4 eggs, large, room temperature
  • Pinch of salt
  • ¾ cup sugar
  • ¾ cups all purpose flour, sifted (for white sponge cake, omit the cocoa powder below and increase the flour from ¾ cup to 1 cup total)
  • ¼ cup cocoa powder, sifted
  • 1½ tsp baking powder
  • 2 Tbsp unsalted butter, melted

lAso:

  • One or two 9 inch round Cake Pans (9-Inch x 3-Inch)
  • Foil & non-stick baking spray or Parchment Paper Liners for Round Cake Pans 9 inch diameter
  • Cake Strips(Optional)

Instructions

  1. Gather your ingredients and measure them before starting. Sift the flour, cocoa powder and the baking powder. Melt the butter. Place the eggs into a bowl of a mixer fitted with a whisk attachment. Add a pinch of salt. Turn the mixer and start whipping them.When the eggs are slightly foamy, without stopping the mixer start pouring the sugar slowly into the eggs. Continue whipping the eggs and sugar for about 10 minutes until the mixture is pale yellow and drastically increased in volume. When you lift the whisk from the mixture the ribbon should not disappear right away. Not whipping the egg mixture long enough will yield a dense cake.
  2. Combine the sifted flour, cocoa powder and the baking powder and stir everything to combine. Alternatively, you can just sift everything together.
  3. Now add ½ the flour mixture into the egg mixture and carefully fold the dry ingredients until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top). Add the other half of the flour mixture and keep folding just until no streaks of flour are seen. Do not overmix or the cake will be dense.
  4. Add 2 tablespoons of melted butter. Continue carefully folding until all butter is incorporated. Do not overmix.
  5. For easy cleanup and removal of the cake, line the baking pan with foil and spray with non stick spray. Alternatively you can cut out a parchment paper circle to place on the bottom of the pan as well. For this amount of batter, you can either use one baking pan and then split the 2 inch tall baked cake into two 1 inch tall layers later, or you can just bake it in two separate pans at the same time – this will give you two separate 1 inch tall cake layers.
  6. Pour the batter into the lined and greased baking pan and shake the pan in a circular motion back and forth couple of times to even out the batter.
  7. Wet the cake strip and fasten it around the bottom of the cake pan.
  8. Bake in a preheated to 350F oven, on the middle rack for about 20 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
  9. Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes before removing it.
  10. Then, remove it from the pan by grabbing onto the corners of the parchment paper, or inverting it straight onto the cooling rack, but peel off the foil or parchment paper and allow to cool completely before using it in cakes.
  11. To split the cake into two even layers, put the palm of your left hand (if you’re right handed) on top of the cake; with you right hand score the side of the cake with a long serrated knife halfway up the height of the cake all around the side about ½ an inch deep into the cake, then keep rotating the cake with your left hand and cut about 1 inch into the cake; keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

There you have it folks! Nothing too complicated with consistent results! Give it a try and let me know how it went!

 

Links to Amazon that are found within this site are affiliate links to items that I personally use or recommend. When you click or shop, Let the Baking Begin may make a small commission at no additional cost to you. Thank you for supporting Let the Baking Begin!
https://youtu.be/VuVFJJ-IQuM
Links to Amazon that are found within this site are affiliate links to items that I personally use or recommend. When you click or shop, Let the Baking Begin may make a small commission at no additional cost to you. Thank you for supporting Let the Baking Begin!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

  • This cake really does look perfect! I love how light it is and yet how wonderfully chocolately it is too!

    · Reply
  • […] 1 recipe of Chocolate Sponge Cake […]

    · Reply
  • Vera

    Hi Marina! I was wondering what brand of AP flour do you use in this cake? Do you think there is a difference in brands?

    · Reply
    • Hi Vera,
      It is known that Canadian all purpose flour is always the best in baked goods, so I try to buy it whenever I can. I have made it with different brands of AP flour and the result was still good.

      · Reply
  • shannon

    Have you tried using cake flour instead of AP flour?

    · Reply
    • Cake flour is usually more expensive and I don’t typically keep it on hand that’s why I posted the recipe that could be used by a common cook. But yes, I believe if you use the cake flour, you will need to omit the baking powder.

      · Reply
      • Robert Roberts

        If you don’t have cake flour put 1 tablespoon of cornstarch in a 1 cup and add rest with flour. This is a great substitute for cake flour. Don’t use the baking powder, after use mix everything together, in a separate bowl put 1 tablespoon of baking soda and 1 tablespoon of white vinergar. Than mixed together and fold it into your batter. It will rise and fluff beautiful

        · Reply
  • Deepa

    Can i use this cakemail for blackforest cake

    · Reply
  • […] forest inspired chocolate sponge cake, with cream, cherries, and cream mixed with chocolate. I used this recipe for the sponge and it was […]

    · Reply
  • Mmmmm yummmm yo gotta make this after Passover wonder if a vanilla cream frosting recipe would work gurl ur such a talented cooking and baking gem btw do u give baking classes online would love to take a class of yours just to try

    · Reply
  • aneka kue basah

    When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I get three
    emails with the same comment. Is there any way you can remove people from that service?
    Many thanks!

    · Reply
    • Hi Aneka,
      Unfortunately I myself can not unsubscribe you, but you can do so by clicking “unsubscribe” at the bottom of one of those emails. I’m sorry for the inconvenience this has caused 🙁

      · Reply
  • Pearl

    Hello! Do you have other variations of this recipe for different sized cake pans? I am making 14″, 10″, and 6″ rounds. Thank you!

    · Reply
    • Hi Pearl,
      No, I do not have any other variations, but anytime you need to increase or decrease the size of the cake you should calculate the area of the cake circle in the recipe, then find out the area of the cake circle you need and multiply or divide the cake recipe accordingly.

      So if you google “area of a 9 inch circle”, you’ll get this – the area of the 9-inch round is pi r-squared= 3.14 x 4.5 x 4.5 = 63.

      Then you google “Area of a 14 inch circle” and it will tell you that it is 154.

      That means that you’ll need roughly 2.5 portions of the recipe (of the 9 inch cake) for a 14 inch circle.
      Then you can do the same with the other sizes.

      · Reply
  • Gina

    I baked this cake today as I was glad to see a recipe with less butter and wanted to see how it would come out. It’s lovely! I was in a rush so didn’t whisk the eggs that long but it still worked out, I also used far less sugar and it’s still sweet and tasty. Thanks for the recipe, & ps thought you might like to know that this page is very slow on my phone to move & scroll- though most blogs are really!

    · Reply
  • Rhen Casuga

    can i steam this recipe?..i dont have oven…i would love to make this for my kids but im not sure if it will work by just steaming ☺ thank u

    · Reply
  • Allison

    I was disappointed mywith a different sponge recipe cake I made yesterday so I tried this one. This was much better. The butter added makes a difference. I will say that your recipe says 20 minutes at 350. I really can’t imagine having this cake bake in 20 minutes, especially with baking strips. I opened the oven at 20 minutes and checked it with a toothpick and it was hardly 1/2 baked. Sadly by opening the oven at 20 minutes it cause my cake to fall a bit so it was not as fluffy as it could have been. I will try it again as the light and fluffy chocolate flavor makes it worth it.

    I am wondering if it is possible to add a wee bit more butter? Would it be safe?

    · Reply
  • I tried this out this past weekend and it came out perfect. Pretty light and tasty. Actually added a hint of cayenne pepper to the mix for a slight kick. Cause we’re crazy that way 🙂

    · Reply
  • Tanisha

    Is the sugar in powder or solid

    · Reply
  • Amy

    Can I use unsweetened chocolate baking bars for this recipe, instead of cocoa powder?

    · Reply
    • I think that would alter the texture of the cake and therefor can not recommend using the baking bars in this particular recipe. Cocoa powder is the best here.

      · Reply
  • Scott

    Thanks for the detailed and easy to follow recipe. I made this in a single 21cm round cake tin and it made a delicious, light and fluffy chocolate sponge cake. I will definitely add this my go-to cake list.

    · Reply
  • This is really perfect choice of chocolate cake. Thanks for sharing it!

    · Reply
  • Guy

    I am no cake expert but this cake is excellent. I have children and after some intense experimenting, this is the one they think is best for their birthdays. The key is whisking those eggs properly at the start. We finished it with chocolate ganache and apricot jam. Thanks for such an excellent and sensible guide.

    · Reply

As seen in