Chocolate Sponge Cake

I am not going to lie, I LOVE cake. I have a whole category here on my website devoted to cake recipes. Time for another cake recipe, chocolate sponge cake.

This homemade chocolate sponge cake recipe is so good and the best part is, it only requires 4 ingredients! This specific cake is an Italian-style chocolate sponge cake. It turns out extremely light and fluffy and oh so delicious. If you like regular sponge cake and you like chocolate, you will love this!

It is so incredibly easy to make, if I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

In order to make this amazing homemade chocolate sponge cake from scratch you need just these 4 ingredients:

• Eggs – Make sure to use large eggs that are at room temperature. They provided the leavening for the cake as well as help create that amazing light fluffy texture.
• Sugar – Use white granulated sugar. This cake is not overly sweet which makes for a perfect base to add other sweet toppings.
• Cake Flour – Definitely use cake flour if you can find it. If not, you can use all-purpose/plain flour.
• Cocoa powder – Use unsweetened cocoa powder, it is what makes this a chocolate sponge cake!

Tools

• Sifter
• Hand mixer or stand mixer
• Large bowl
• Spatula
• 2 9-inch round cake pans (13×9 works too)
• Wire rack
• Parchment paper
• Shortening or cooking spray

Step 2: How to make chocolate sponge cake from scratch

Preheat the oven to 350 F/176 C with the main rack in the middle position.

Add the room temp eggs to a large bowl.

TIP: If you forget to take the eggs out of the fridge, place them in a bowl of warm water for about 5 minutes and that will bring them to room temp. But if you remember set the eggs out about 30 minutes before wanting to use them. The room temp eggs help to create a fluffier texture.

Using a hand mixer or stand mixer beat the eggs for a minute or two, on medium speed, until they become pale and there are lots of tiny bubbles.

Now add the sugar a little at a time while beating at medium speed. I usually just do about a tablespoon of sugar at a time. Do this until it is all the sugar has been incorporated.

Continue beating on medium speed for a few minutes then raise the speed to medium-high. Beat the egg and sugar mixture for about 10 to 15 minutes.

The volume of the eggs mixture should increase by about triple. You know you are done beating when you pull the beaters out of the batter and then it falls down onto itself and it resembles a ribbon. This is called the ribbon stage.

NOTE: This part is extremely important and it is what makes the chocolate sponge cake so light and fluffy. So don’t skip this beating stage. It may seem like it is too long but just do it. If not, you won’t get the right fluffy airy texture.

Step 3: Finish the chocolate sponge cake batter

Add the flour and cocoa powder to a sifter or you can whisk them together in a bowl. Then sift in about 1 fourth of the flour and cocoa powder into the egg mixture.

Using a spatula FOLD the flour and cocoa powder into the egg mixture. Don’t stir and mix, and please put that mixer away, definitely don’t use it!

NOTE: Folding the flour and cocoa powder in will help keep all the air that you introduced, which will result in a better sponge cake.

Keep folding it in until it is all incorporated. Make sure to check the bottom of the bowl, sometimes unblended flour and cocoa powder accumulate there.

And there you go, the homemade chocolate sponge cake batter is ready to go.

Step 4: Bake that cake!

Take two 9-inch round cake pans and grease them with shortening and then flour them, or you can also use cocoa powder if you like instead of flour.

I have both pictured here. I find that cocoa powder tends to make the cake stick a little more on the bottom, however. But it adds a nice flavor on the bottom and the edges of the baked chocolate sponge cake.

You can also spray the pans with cooking spray and use a round piece of parchment paper on the bottom. Honestly, the parchment paper on the bottom is the very best way to keep the cakes from sticking.

Pour an equal amount of batter into each pan. Then place them on the middle rack and bake them for 23 to 28 minutes until a toothpick comes out clean.

DO NOT open the oven door before 23 minutes. If you do, the cake may deflate on you.

Once the cakes are done baking, turn off the oven and prop the oven door open with a wooden spoon. Allow the cakes to cool down gradually for about 10 minutes.

Then remove them from the oven and allow them to cool in their pans for about 10 more minutes. Use a cake spatula and run it along the edges to loosen the cake as needed. Then flip it over, it should come right out, and place it on a wire rack to cool completely.

In the picture above you will see one cake that has a dark edge to it, that is the one that had the cocoa powder. The one I am pointing at is the floured one.

When you slice into it you should be able to squeeze it and it will return back to shape like a sponge. Also, it will feel very light and fluffy for its size.

Time to serve it up! You can frost it, or just serve it with berries and powdered sugar. But where these cakes really shine is with some sort of fruit sauce like this amazing homemade strawberry sauce. It will soak it up like a “sponge” and is oh so delicious.

You can also even eat it plain or dip it in milk or something else if you like. Totally up to you how you want to serve it.

There you go, now you know how to make a super yummy 4-ingredient Italian-style chocolate sponge cake. Enjoy!

How long does homemade chocolate sponge cake last?

If stored in a zip lock bag or air-tight container the unfrosted cake will stay fresh for 3 to 4 days. Since there is limited fat in the cakes, they turn stale more quickly than other cakes.

Can I freeze unfrosted sponge cake?

Yes! You can certainly freeze the cake. Wrap each cake, or slices of cake, in plastic wrap and then place in a freezer bag and freeze. It will last a few months. Then when you want it, allow it to thaw at room temperature and enjoy.

Can I use brown sugar instead of white?

Yes! You can use brown sugar instead of white granulated sugar. It will affect the texture a little bit, but it will definitely work.

Can I use a 13×9 inch baking pan for the chocolate sponge cake?

Yes, you certainly can use a 13×9 inch pan for this cake. It may take a little less time to bake so check it at 22 minutes, most likely it will only take 22 to 25 minutes instead of 23 to 28 minutes.

Here are other recipes you may like:

Homemade Mozzarella Cheese

Cherimoya: How to Eat It And What It Tastes Like

Roasted Peaches

Fudgy Brownies

3-Ingredient Nutella Cookies

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5 from 7 votes

Chocolate Sponge Cake

This homemade chocolate sponge cake is awesome! It only requires 4 ingredients. If you are a fan of cake give this one a try!

Prep Time20 minutes mins

Cook Time25 minutes mins

Cooling Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Cakes, Desserts

Cuisine: American, Italian

Keyword: fluffy, soft, sweet

Servings: 16 people

Calories: 110kcal

Author: Matt Taylor

Equipment

• Sifter
• Hand Mixer or Stand Mixer
• Large bowl
• Spatula
• 2 9-inch round cake pans (13×9 works too)
• Wire rack
• parchment paper
• Shortening or cooking spray

Ingredients

• 6 large eggs room temperature
• 1 cup of white granulated sugar 200g
• 1 cup of cake flour or all-purpose plain flour (120g)
• 1/3 cup unsweetened cocoa powder 35g

Instructions

• Preheat the oven to 350 F/176 C with the main rack in the middle position.
• Beat the eggs in a large bowl for a minute or two until they become pale and there will be lots of tiny bubbles.
• Now add the sugar a tablespoon at a time while beating on medium speed.
• Continue beating on medium speed for a few minutes then raise the speed to medium-high. Beat the egg and sugar mixture for about 10 to 15 minutes. Until when you pull the beaters out of the batter and then it falls down onto itself and it resembles a ribbon.
• Add the flour and cocoa powder to a sifter and sift in about 1 fourth of into the egg mixture. Using a spatula fold it in until combined, then repeat until all the dry ingredients are incorporated.
• Take two 9-inch round cake pans and grease them with shortening and then flour them, or you can also use cocoa powder if you like instead of flour. You can also spray them with cooking spray and use parchment paper on the bottom which is the best way to ensure the cake doesn't stick.
• Pour an equal amount of batter into each pan. Then place them on the middle rack and bake them for 23 to 28 minutes until a toothpick comes out clean.

  DO NOT open the oven door before 23 minutes. If you do, the cake may deflate on you.
• Once the cakes are done baking, turn off the oven and prop the oven door open with a wooden spoon. Allow the cakes to cool down gradually for about 10 minutes.
• Then remove them from the oven and allow them to cool in their pans for about 10 more minutes. Use a cake spatula and run it along the edges to loosen the cake as needed. Then flip it over, it should come right out, and place it on a wire rack to cool completely.
• Time to serve it up! You can frost it, or just serve it with berries and powdered sugar, fruit sauce, etc. You can even just eat it plain or dip it in milk if you like. Totally up to you how you want to serve it. Enjoy!

Video

How to Make Chocolate Sponge Cake | 4 Ingredient Chocolate Sponge Cake Recipe

Notes

Note: These nutritional facts are only for the cake itself and do not reflect any toppings, frosting, fruit, etc. 

TIP: If you forget to take the eggs out of the fridge, place them in a bowl of warm water for about 5 minutes and that will bring them to room temp.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 110kcal

Do you like the recipe? Please give it a rating and comment down below, I really appreciate it.  If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

Check out my other website 101 Creative Dates for fun date ideas. Food and dating go hand in hand!