Chocolate sponge cake

(370 ratings)
Chocolate sponge cake
Chocolate sponge cake
  • Serves: 8

  • Prep time:

    (including cooling time)
  • Cooking time:

    (may need 5 mins extra)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This classic chocolate sponge cake recipe is so easy to make and just perfect for sharing. Fill this chocolate sponge cake with cream and raspberries, or use our chocolate icing recipe for a really rich sponge cake. This delicious chocolate sponge cake will take around 1hr to prepare and make. Decorate with a quick, rich chocolate buttercream and top with heaps of fresh berries like raspberries or strawberries. You could also fill this cake with fresh cream to make it extra special and perfect for dessert. This cake serves around 8 people. Leftovers can be stored in an airtight container in the fridge for up to 2 days. If using fresh cream make sure you pop your cake in the fridge as soon as so the cream doesn't have time to warm up and melt.


For the chocolate sponge cake:
  • 175g (6oz) butter, at room temperature
  • 3 eggs, at room temperature
  • 175g (6oz) caster sugar
  • 175g (6oz) self-raising flour
  • 50g (2oz) cocoa powder
  • 1tsp baking powder
  • ½tsp vanilla extract

For quick chocolate icing:
  • 200g (8oz) icing sugar
  • 50g (2oz) cocoa powder
  • 200g (8oz) butter
  • 1tbsp milk
  • 1tsp vanilla extract

For a cream and fruit filling (optional):
  • 125ml whipping cream
  • 175g raspberries or strawberries

This is our new and improved chocolate sponge cake recipe. Give it a try and let us know what you thought of it!


  1. Grease a 20cm (8in) round or square cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video
  2. Preheat oven to 170°C (325°F, gas mark 3).
  3. Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
  4. Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.
  5. Turn the mixture into the prepared tin.
  6. Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.
  7. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
  8. Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or strawberries work well. You can decorate the top with more fruit.
  9. Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.

Like this? You’ll love Mary Berry’s chocolate cake recipe

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  • 4
(370 ratings)

Your comments

GTK Recipes ed

Hi funke, Try watching our step-by-step sponge cake video here which might help you in achieving a soft, white cake.


Hi, i just want to know how do you bake a sponge cake and make it white and soft, because each time i bake its always yellowish and not that soft compare to those that people order from professional baker. Thanks

Alaina - Recipes Editor

Hi Little Wisher, Using 24cm would probably be fine and yes, it won't be quite as high. Just make sure you keep an eye on the cooking time as this may change due to the size of the pan and check the cake with a skewer to make sure it's done properly.


hi. i just want to ask. When using a 20cm cake tin, how high will the cake be? I only have a 24cm cake tin. So, i was wondering if i could use that instead. thanks


just made this cake with galaxy powder instead of cocoa was yummy


use less cocoa - way too chocolatey


I made this cake using this recipe, I was utterly dissapointed, I found it way to chocolatey and just overall dissapointing, I thought i may of made it incorrectly but, It was over the top and not enjoyable, I have now used different recipes and found them far better. Wouldnt use this again.


this is truly yummy!


well there is nothing to say exept one word mouthwatering mmmmmmm

zavier may

it looks very nice


this is a realy good recipe! It was my duaghters sweet 16 party i made 7 oof these and everyone loves them! - try it!

Katy goodtoknow Recipes

Hi Nostress. Glad you liked the cake! Sponge cakes don't tend to have a long life so for best results eat on the day you make it. Or, store it overnight in an airtight tin in a cool place but not the fridge, as putting cakes in the fridge does tend to firm them up and dry them out a bit. Hope that helps!




made this cake yesterday and it was looovelyy! am a big chocolate fan. but can you tell me how to make it spongier because mine once put in fridge was not as soft as it was when i made it yesterday ,thank you will def use receipe again

crazy for chocolate

made this cake earlier and it is nicely doing in the oven it is brill this site , i love it :-) thanks

Holly Recipes Assistant

That's great Sophie - glad it turned out well! We'd love to see pics of the birthday cake if you have them? We can add them to this gallery:


I made this yesterday. It was easy (I split the mixture into 2 tins) and looks amazing. I made it as a birthday cake for my brother and he loved it.


Did you ever manage to eat the cake?


Wow! Just Made this cake . Looks Delicious! I dont want to eat it just yet because i dont wont to ruin it :') <3 Love The Recipe . Would MakeIt Again <3

Jolene goodtoknow Editor

This sounds good for winter instead of the raspberries - thanks Jade!


What a clever idea, great tips Jade!


this would be gorgeous with peppermint whipped cream all you do is whip together, 3 1/2 cups chilled whipping cream 6 tablespoons sugar 1 teaspoon peppermint extract until peaks mmmmmmmmmm x


am baking this cake as we speak however split into 2 cake tins smells lovely


Made this for my sons birthday now my husband keeps asking me to make more, quick and easy recipe fabulous taste

Steve Harris

Made the cake but split the mixture between two 21cm tins and was concerned that there would not be enough mixture. That said it baked loverly. I do believe that it woul be better to double the mixture which would give you a really nice high chocolate cake. I am using strawberries and cream as the filling, I will let you know what it tastes like once the family has devoured it.


This is probably the best recipes I have found - I use this recipe to make butterfly cakes with my daughter and her friends when they come round to play....... they love making cakes this is a simple recipe and the cakes always come out beautifully and taste divine.


Sorry but the cake does not rise thick enough to cut it horizontally! I've made it twice & twice I had to remake another one for the top portion of the cake!!! so maybe double the ingredients to ensure you have a think enough sponge to cut into two pieces..... I also use half the sugar as it would be too sweet!


Have made this twice now and my family love it!! Easy to make!!


I'm in the process of making this now, however I've used gluten free flour, due to bein intolerant and added some single cream to make up for how thick the mixture gets when you use this type of flour. I've also split it into two different cake tins to bake so it should take less time and I won't have to try to slice it in half later!

Amanda Clark

Yum Yum, lovely cake......... just didn't last very long. lol


Awful... I baked this the other night for my sister's birthday but was really disappointed at how dry it turned out! Ha to throw it away and tried another recipe that was much better.


Retried this recepe,instead of one cake tin used 2 sponge tins,it turned out lovely and tasted equally as nice as it looked....


am baking this cake as i type this comment, by putting it in one cake tin as suggested, it takes more than 30 mins to cook more like an hour or so, yet to taste it so will comment when have.


were gonna make it hope it is nice

Eleanor & Florence

used this recipe today and its lovely! We used margerine instead of butter and it worked fine. We split the mixture into two trays and baked both and within half an hour it was cooked. We're yet to make the icing to go in the middle, as we havent got enough margerine / butter left, but I'm sure it will be delicious! thank you so much


Making the cake was easy and it tasted lovely.i made it with fruits and it was yummy.i would recommend this cake anytime.(-:

Marco Rossi

Yes it's missing about 200ml of milk....

Marco Rossi

No reason it wouldn't freeze. Seemed like any other good cake recipe to me. I tend to wrap and freeze my cakes when they are still a little warm to ensure all that moisture isn't lost. Helps with the post freezer process. Quote Whilst freezing initially retains the moisture of a pre-baked cake, cakes will tend to dry out after two months of freezing and you can expect the flavor to change at around four months. Once you're ready to frost your cake, simply take it out of the freezer and let it thaw for about 40 minutes.

Marco Rossi

Made this last night. Saw someone comment the there was no liquids. They were right. I added an extra 200ml milk and it made the cake work. Wouldn't call it particularly sponge like but it was delicate, moist and had good crumb. I'd make it again anytime I wanted a regular "chocolate cake " Also I noticed it went from completely wet (when I tested it with a toothpick) to almost overdone in a very very short amount of time. Check offen! I could see this cake being accidentally over cooked and wreaked. Glad I saved mine!

Linda L

I have just made this. Its yummy & rich in taste if your a chocaholic !! So simple to follow.


Actually there is an error in the recipe. As someone else pointed out, the mix was way too thick. The reason is that it is missing the liquids: needs approx 150-200 ml milk. So, wont work as is!


well I am making it right now and im checking it and its way to thick

Merick Farnell

Look good but was hard work I made other not as bad as fish 1

Holly Tooze

I just made this and put whipped chocolate ganache inside with sliced strawberries


I will be making it on my dads birthday really hope that it will be good....... :)


Love this recipe its so easy even my daughter can make this, you can eve n change the chocolate.


I made this cake today it didn't rise so well :/ but it's not rock hard like my first attempt that i used with a different recipe. It's not a problem cos i can just make 2 the next time for my big cake with cream and cherries. I wanted to get the sponge just perfect to give to my boyfriend next month first year anniversary :D So thanks for the recipe.


Does this cake freeze. If so how long for?




I have made this & it's such a simple recipe & so tasty too. It's just a shame that it doesn't last that long in my house


Best chocolate cake recipe ever - almost fail proof!!


What should I do if I only have a 6 inch cake tin?

Lawrence Phillips

man made cup cakes from the the ting fam, for the misses, well nice you know, a bit sweet and maybe 2 minutes over cooked but still, four star obilixly. she liked it at least. x

Priyankaa Joshi

that looks good!

Lily O' Brien

great recipe! I'm 14 and have made it for my family as a special occasion. But the instructions don't say properly how many cake tins you need; I poured it all into one cake tin - later on in the recipe it talks about the top and bottom, so now I'm stuck on how to actually get a top and bottom..i had to cut through the cake down the middle-not the best effect. anyway, great recipe and thank you!:)


lovely cake just made it for a quick birthday cake for my uncle and it is fab :D im 15 and i can make it and it looks great! easy quick and fun to make,THANKS :D


Hi MEV - sounds like it was a hit with all the family! The one layer idea is great if you want a more managable size or a less chocolatey treat. Have you got any more baking plans?


This cake came out so good. I made it just one layer without icing without filling. It was quite rich and tempting. I have tried other chocolate sponge cake recipes but none came so good. It was nice and fluffly. Add to that its very simple. My daughter and husband enjoyed it.


hi i think it works very well so i hope all my friends like it. thanks i could have not made it without this site.


Great recipe, used it to make cake balls and they were fluffy and lovely!


Made this today , split into 2 sandwich tins, used the quick icing in the middle and lightly covered the top and then decorated with smarties. By fav the best chocolate cake I have ever made, looked a picture shame i did not have time to take one before the kids and hubby began to tuck in,certainly make again its fab thanks.

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