Moist Chocolate Sponge Cake Recipe

If you’re on a quest for the perfect chocolate cake, look no further! This Moist Chocolate Sponge Cake delivers everything you crave: a rich cocoa aroma, a soft crumb that practically melts in your mouth, and a stunning, slightly glossy finish. It’s the kind of recipe that’ll become your reliable go-to, whether you’re celebrating or simply treating yourself after a long day. Just a handful of pantry staples come together to create a show-stopper, and the result is always a joyous, never-dry chocolate experience you’ll want to repeat.

this Recipe

Ingredients You’ll Need

Don’t be fooled—while the list is short and sweet, every ingredient plays a starring role in building both flavor and that irresistible texture that defines a truly Moist Chocolate Sponge Cake. Here’s what you’ll need, along with some helpful hints for flawless results:

• All-purpose flour: The backbone of your cake, all-purpose flour keeps the structure light but sturdy so you get the ideal sponge.
• Unsweetened cocoa powder: Opt for a high-quality cocoa for bold, deep chocolate flavor and a mesmerizing dark hue.
• Baking powder: Helps the cake rise tall and fluffy, ensuring each bite is tender and airy.
• Baking soda: Works with acid from vinegar or lemon juice for the loftiest texture and a delicate crumb.
• Granulated sugar: Sweetens the cake and also adds moisture, supporting that luscious, soft bite.
• Large eggs: Bring structure, richness, and a subtle springiness to every slice.
• Vegetable oil: Say goodbye to dry cake—oil is the secret to lasting moistness even days after baking.
• Milk (room temperature): Keeps the batter loose and brings extra creaminess to the crumb.
• Vanilla extract: Adds an inviting aroma and rounds out the chocolate flavor.
• White vinegar or lemon juice: A touch of acid to activate baking soda and ensure maximum rise and tenderness.
• Hot water or freshly brewed hot coffee: Heat helps bloom the cocoa for a richer chocolatey note; coffee intensifies the chocolate flavor.
• Pinch of salt: Intensifies all the flavors, making that chocolate really sing.

How to Make Moist Chocolate Sponge Cake

Step 1: Preheat & Prepare

Start by preheating your oven to 170°C (340°F). Grease an 8-inch (20 cm) round cake pan and line the base with parchment paper. This little bit of prep not only keeps clean-up a breeze, but it’s the assurance that your Moist Chocolate Sponge Cake will pop out easily and look picture-perfect.

Step 2: Mix the Wet Ingredients

In a mixing bowl, whisk your eggs and sugar together until the mixture turns pale and slightly thickened—this step is a bit of cake magic that helps form those lovely airy bubbles in the sponge. Next, blend in the oil, milk, vanilla extract, and vinegar (or lemon juice). Each of these brings a different quality: the oil for moisture, the milk for tenderness, the vanilla for sweetness, and the acid for softness. Mix until everything is well combined but don’t overdo it—you want to keep that mixture light.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, baking soda, and a pinch of salt. Sifting makes sure there are no lumps and evenly distributes the leaveners, ensuring your final cake rises beautifully and evenly. This also introduces more air into the mixture, helping your cake stay delightfully soft.

Step 4: Make the Batter

Now it all comes together! Gradually add the dry ingredients into your wet mixture, stirring gently as you go. Once the dry bits have disappeared, pour in your hot water or hot coffee—don’t panic if the batter looks thin, that’s how it’s meant to be. This runnier consistency will guarantee that your Moist Chocolate Sponge Cake ends up feather-light with that sought-after velvety finish.

Step 5: Bake

Pour the batter into your prepared cake pan and gently level the top. Pop it in the oven and bake for about 30–35 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan for 10 minutes so it sets just enough to handle, then transfer it to a wire rack to finish cooling. If patience is a virtue, this is the moment to practice it—cooling completely keeps your cake sturdy for layering or frosting.

How to Serve Moist Chocolate Sponge Cake

Garnishes

The sky’s the limit when it comes to dressing up your Moist Chocolate Sponge Cake. Finish it off with a layer of silky chocolate ganache, a dollop of freshly whipped cream, or a snowy dusting of powdered sugar for an elegant touch. Sprinkle chocolate shavings or fresh berries on top if you’re feeling extra celebratory!

Side Dishes

This cake pairs beautifully with a scoop of your favorite vanilla ice cream or a swirl of lightly sweetened whipped cream. For something a bit more indulgent, try it with fresh strawberries or juicy raspberries for a burst of brightness alongside every chocolatey mouthful.

Creative Ways to Present

Turn your Moist Chocolate Sponge Cake into a centerpiece by slicing it into layers and filling it with chocolate mousse or a tangy cream cheese frosting. If you’re hosting, cut the cake into individual cubes and serve as petits fours with a chocolate glaze. Or stack thin slices with fruit and cream for a dramatic trifle!

Make Ahead and Storage

Storing Leftovers

One of the best things about this cake is how well it keeps! Store your Moist Chocolate Sponge Cake tightly wrapped or in an airtight container at room temperature for up to 2 days. If your kitchen is warm or you want it to last longer, tuck it in the fridge and it’ll stay lovely and moist for up to 5 days.

Freezing

This recipe freezes beautifully for future treats. Once the cake is completely cool, wrap it in plastic wrap then aluminum foil, and freeze for up to 2 months. Defrost overnight in the fridge (still wrapped to prevent condensation from dampening the surface) before serving or decorating.

Reheating

If you love a warm slice, you can gently reheat individual portions in the microwave for just 10–15 seconds. Alternatively, place slices in a 300°F (150°C) oven for a few minutes to restore that fresh-baked softness without drying it out.

FAQs

Can I make Moist Chocolate Sponge Cake without eggs?

Absolutely! Substitute each egg with a tablespoon of unsweetened applesauce or use a commercial egg replacer for a similar soft, airy texture. The cake will remain deliciously moist and chocolatey.

Why is my cake batter so thin?

The thinness of the batter is intentional and key to creating the signature light crumb of Moist Chocolate Sponge Cake. Trust the process—the liquid loosens the structure, making for a beautifully tender bake.

Should I use water or coffee in the batter?

Both work wonders, but hot coffee helps intensify the chocolate flavor for a more decadent cake. If you’d prefer no coffee taste, stick to hot water; your cake will still be rich and irresistible.

How can I tell when the cake is done?

Start testing around the 30-minute mark. A toothpick or skewer inserted into the center should come out with just a few moist crumbs clinging to it, but not wet batter. Overbaking can dry out the cake, so keep an eye on it!

Can I double the recipe for a layer cake?

Definitely. Double every ingredient and divide the batter between two 8-inch pans for a layered Moist Chocolate Sponge Cake. You’ll have the perfect base for decadent layer cakes, trifles, or birthday specials.

Final Thoughts

There’s something truly heartwarming about baking and sharing a Moist Chocolate Sponge Cake, especially when the results are as fail-proof and scrumptious as this. Give it a try—the hardest part will be resisting a second (or third!) slice. Happy baking!