Name: Moist Chocolate Sponge Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Universal / Western
Ingredients: 400 g all-purpose flour; 30 g cocoa powder; 12 g baking powder; 8 g baking soda; 3 g salt; 4 large eggs; 400 g granulated sugar; 250 ml oil (neutral, like vegetable or canola); 300 ml milk; 15 ml white vinegar; 1 tbsp vanilla extract

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This Moist Chocolate Sponge Cake is light, tender, and rich with cocoa flavor—perfect for layered cakes, birthday celebrations, or serving simply with a dusting of sugar. With a soft crumb and deep chocolate taste, it’s a timeless dessert everyone will love.

Why You’ll Love This Recipe

This recipe yields an exceptionally moist sponge that stays soft for days and holds up beautifully to frosting or fillings. It uses both baking powder and baking soda for a well-risen structure, while vinegar and milk help create a delicate texture. Ideal for both novice and experienced bakers, this sponge is a reliable base for all kinds of cake decorating.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

400 g all-purpose flour
30 g cocoa powder
12 g baking powder
8 g baking soda
3 g salt
4 eggs
400 g sugar
250 ml oil
300 ml milk
15 ml white vinegar
1 tablespoon vanilla extract

directions

Prepare the Dry Ingredients
In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk well and set aside.
Beat the Eggs and Sugar
In a separate large bowl, beat the eggs for 2 minutes until slightly frothy. Add sugar and continue beating until the mixture becomes pale and triples in volume.
Incorporate Wet Ingredients
Add oil to the egg mixture and beat for 1 minute. Mix the milk and vinegar together, then add to the bowl along with vanilla extract. Beat for another 2 minutes until well combined.
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula to maintain the airiness. Mix just until no dry streaks remain.
Prepare the Cake Pans
Line the bases of two 16 cm (6-inch) cake pans and one 10 cm (4-inch) pan with parchment paper. Lightly grease the sides if desired.
Bake
Preheat the oven to 180°C (350°F). Pour the batter evenly into the prepared pans. Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cakes cool in the pans for 10–15 minutes, then transfer to wire racks to cool completely before frosting or serving.

Servings and timing

Yields: 12–14 servings
Prep time: 20 minutes
Bake time: 45 minutes
Total time: 1 hour 5 minutes
Approximate calories per serving: 320–350 kcal (without frosting)

Variations

Layered Cake: Slice layers and fill with ganache, whipped cream, or buttercream.
Mocha Twist: Replace 50 ml of milk with brewed coffee for a subtle coffee flavor.
Nutty Addition: Fold in ½ cup chopped walnuts or pecans for added texture.
Fruit-Filled: Add a layer of raspberry or cherry jam between cake layers for tartness.
Gluten-Free Option: Use a 1:1 gluten-free flour blend suitable for baking.

storage/reheating

Store unfrosted cake layers wrapped in plastic at room temperature for up to 3 days or refrigerated for up to 5 days. For longer storage, wrap in foil and freeze for up to 2 months.

To serve warm, microwave individual slices for 10–15 seconds. Frosted cakes should be kept covered in the refrigerator and brought to room temperature before serving.

FAQs

Can I use buttermilk instead of milk and vinegar?

Yes, buttermilk is a perfect substitute and will yield the same soft texture.

How do I make this recipe in one large pan?

Use a single 9-inch or 10-inch round cake pan. Increase baking time and check for doneness with a skewer.

Can I use less sugar?

Yes, you can reduce sugar by about 50 g without affecting structure, though sweetness and moisture may vary.

Can I use Dutch-process cocoa powder?

Natural cocoa powder is recommended due to its acidity. Dutch-process may affect the rise unless baking powder is adjusted.

Why is my sponge dry?

Overbaking or overmixing can cause dryness. Check the cake at 40 minutes and fold gently when combining ingredients.

Can I make this eggless?

Yes, substitute each egg with ¼ cup plain yogurt or applesauce, though texture may be slightly denser.

Should I sift the dry ingredients?

Sifting helps ensure a smooth, even texture and is especially helpful when using cocoa powder.

Can I use a hand whisk instead of an electric mixer?

An electric mixer is recommended for properly aerating the eggs and sugar. A hand whisk is possible, but more time-consuming.

Is this cake good for stacking?

Yes, the sponge is sturdy enough for layered cakes and decorating.

Can I add chocolate chips?

Yes, fold in ½ cup chocolate chips for added richness.

Conclusion

This Moist Chocolate Sponge Cake is a dependable, crowd-pleasing dessert that bakes up light, fluffy, and full of rich cocoa flavor. With simple ingredients and step-by-step directions, it’s ideal for both everyday treats and celebration cakes. Serve it plain, frosted, or layered—however you slice it, it’s always delicious.

Moist Chocolate Sponge Cake

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Author: Douaa
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: One 2-layer 16 cm + one 10 cm cake
Category: Dessert
Method: Baking
Cuisine: Universal / Western
Diet: Vegetarian

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Description

This Moist Chocolate Sponge Cake is soft, rich, and fluffy with just the right amount of chocolatey goodness. Made with simple pantry staples and no butter, it’s perfect for layered cakes, birthdays, or as a base for chocolate desserts that need a tender crumb and great height.

Instructions

Prep Oven & Pans:
- Preheat oven to 180°C (350°F).
- Line the bottoms of two 16 cm and one 10 cm round cake pans with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Beat Eggs & Sugar:
- In a separate bowl, beat eggs for 2 minutes.
- Add sugar and continue beating until the mixture triples in volume.
Add Liquids:
- Mix in the oil, then add milk mixed with vinegar and vanilla extract.
- Beat for another 2 minutes until well combined.
Combine Mixtures:
- Gradually fold in the dry ingredients using a spatula, careful not to overmix.
Bake:
- Pour batter into prepared pans.
- Bake for approximately 45 minutes, or until a toothpick inserted comes out clean.
Cool & Serve:
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or use for a layered cake with frosting or ganache.

Notes

Mixing vinegar with milk creates a buttermilk substitute, making the cake extra moist and tender.
This cake is ideal for layering with whipped cream, ganache, or buttercream.
Store in an airtight container for up to 3 days or freeze for later use.