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Deliciously Light Chocolate Sponge Cake

Soft and airy chocolate sponge cake with rich chocolate flavor, perfect for a quick weeknight dessert or a special treat to share with family and friends.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Sponge Cake
  • 1 1/4 cups all-purpose flour sifted
  • 1/3 cup unsweetened cocoa powder sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/4 cup vegetable oil
For the Optional Chocolate Frosting
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 3-4 tbsp milk or heavy cream
  • 1 tsp vanilla extract

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • Electric Mixer (or Whisk)
  • Spatula
  • Sifter

Method
 

  1. Step 1: Preheat oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Step 2: Sift together flour, cocoa powder, baking powder, and salt into a bowl.
  3. Step 3: In a large mixing bowl, beat eggs and granulated sugar on high speed for 5 to 7 minutes until pale, thick, and fluffy.
  4. Step 4: Gently mix in vanilla extract.
  5. Step 5: Gradually sift dry ingredients into the egg mixture, folding gently with a spatula to keep batter light.
  6. Step 6: Combine milk and vegetable oil, then fold gently into the batter until just blended.
  7. Step 7: Pour batter into prepared pan and smooth the top.
  8. Step 8: Bake for 20 to 25 minutes. Check doneness with a toothpick; it should come out clean or with a few crumbs.
  9. Step 9: Let cake cool completely in the pan before removing.
  10. Optional Frosting Steps:
    Beat softened butter until creamy. Slowly add powdered sugar and cocoa powder, mixing well. Add milk or heavy cream and vanilla extract; beat until light and fluffy. Spread evenly over cooled cake.

Notes

Substitute whole wheat pastry flour or gluten-free blends for flour. Use almond, oat, or coconut milk for dairy-free options. Try coconut or avocado oil for flavor twists. Add espresso powder or chocolate chips for extra richness. Frosting can be skipped or replaced with powdered sugar dusting or fresh berries and whipped cream. Store frosted cake in airtight container at room temperature up to 2 days; unfrosted cake can be refrigerated for 3 days or frozen for 3 months.