Chocolate Sponge Cake

A classic sponge cake made into a chocolate sponge cake. This is completely fail-safe. Use a good quality cocoa powder (not drinking chocolate) for best results!


Makes: 1 sponge cake

  • 3 eggs
  • caster sugar
  • margarine or unsalted butter
  • self raising flour
  • 55g cocoa powder


Prep: 30min › Cook: 20min › Ready in: 50min

  1. Weigh your three eggs with their shells. Take that weight and measure the same amount each for the sugar, margarine and flour. Weigh the flour last. (For example, if the eggs weigh 200g, then the flour should weigh 200g, the sugar 200g and the same for the margarine.)
  2. For the flour, remove 55g from the weight you measured to match the weight of the eggs. Add 55g of cocoa powder. Combine the flour and cocoa.
  3. Preheat the oven to 170 C / Gas 3. Grease two 23cm sandwich tins and line with baking parchment.
  4. Put all of the margarine and sugar into a large mixing bowl. Cream together with an electric mixer until pale, creamy and fluffy.
  5. Crack ONE egg into a small bowl then add it to the margarine/sugar mixture. It is important that you do not over whisk at this point, just use the mixer on its lowest setting until the egg has become a part of the mixture. Repeat this process with the second egg and, after that, the third egg.
  6. Sieve a couple of tablespoons of flour-cocoa mixture at a time into the mixing bowl with the other ingredients. Keeping the electric mixer turned off, give the mixture a quick stir (this will help prevent any of the flour flying out when you turn the mixer on!). Turn the mixer on now and mix everything together very well. Try to get air into the mixture as well as this will make the sponge lighter.
  7. Divide the mixture evenly between the two tins. Bake in the preheated oven for 20 minutes. To make sure it has finished baking, use your fingers to very lightly press on the top of the sponge. It should feel spongey and spring back up.
  8. Let the sponge cool on a cooling rack. (Don’t forget to remove the parchment!) When cool, add jam, whipped cream, icing, butter icing or anything you want to fill/ice your cake with and then top with your Cakeshop cake topper to finish.

Hints & tips

This same basic recipe can be used to make butterfly cakes, fairy cakes, birthday cakes and any other kind of sponge recipe. Try different things to adapt it and make your own cakes.

This chocolatey recipe is adapted from snowflake’s post here: