The good news is that this delicious Chocolate Sponge Cake recipe is vegetarian and nut-free. With some substitutions, it can also be sugar-free and gluten-free.
Chocolate sponge is a classic cake that has delighted everyone’s taste buds for generations. It’s known for its light and airy texture and always produces great results. You won’t go wrong with this stunning cake. It’s easy to prepare, delicious, a classic and comes out perfect every time. We use it in many of our recipes!
This sponge cake is a beloved classic because it delivers a perfect balance of chocolate flavor and a light, fluffy texture. It is a delightful treat for any occasion whether decorated or eaten as is. This chocolate sponge cake is usually used as a base to create extravagant cakes. It can be added to fill trifles, decorated as a birthday cake, used for Christmas, New Year, Valentine’s Day, and more.
What’s To Love?
💕 The sponge cake’s hallmark is its light and airy texture, achieved through the careful beating of eggs and the folding of flour. This makes each bite soft and melt-in-your-mouth delicious.
💕 It doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 Despite its simplicity, a well-made chocolate sponge cake can be an elegant dessert suitable for any occasion, from casual family gatherings to formal celebrations.
💕 Its classic flavor and appealing texture make chocolate sponge cake a hit with people of all ages. It’s a reliable choice for pleasing a diverse group of guests.
💕 It offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 Sponge cakes generally bake faster than denser cakes such as a fruit cake, making them a relatively quick option for a homemade dessert.
Have you already tried this Chocolate Sponge Cake? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Eggs — use large eggs at room temperature.
- Sugar — use caster sugar because it’s finer and incorporates better.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Cocoa Powder — comes in natural and Dutch versions. Any unsweetened will work! The quality of the cocoa makes all the difference; the brands we like are Green & Blacks and Callebaut.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Baking Powder — use a high-quality baking powder to avoid aluminum and help with its extra fluffiness.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Flour — rice flour is a great alternative; substitute equal amounts of rice flour and ½ teaspoon of guar gum.
- Cocoa Powder — if you prefer using cacao powder, then substitute equal amounts.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Chocolate Sponge Cake with any customizations, we’d love to hear about it; please message us in the comments.
Best Sugar-Substitutes
Here is a list of sugar substitutes for the cake that have zero impact on blood sugar. Removing the refined sugar reduces the carbohydrates to 20g per serving, excluding any toppings or decor you may want to add.
▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.
NOTE: The best combinations for chocolate sponge cake are erythritol, xylitol, swerve, or allulose. If you’d like to add some sieved sugar over the top, use a powdered version of your favorite.
Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.
Instructions – Overview
Chocolate sponge cake is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ First, grab your ingredients and measure them before starting, then line the springform cake pan with unbleached parchment paper. Then, wet the cake strips or use a wet/ damp tea towel to fasten around the bottom of the cake pan.
▶︎ Make sure the eggs are at room temperature, then sift the flour, salt, cocoa powder, and baking powder into a bowl, mix, and set aside.
▶︎ Preheat the oven to 170°C, 350°F, Gas 3, with the rack in the center.
▶︎ To make the cake batter, add the eggs to a mixing bowl and whip until slightly foamy; this will take approximately 10 minutes. Slowly add the sugar and continue whipping for 5 more minutes or until the mixture forms a ribbon that doesn’t disappear for about 3 seconds when you lift off the whisk. Then, add the sieved flour mixture in halves and carefully fold until almost no streaks of flour are seen.
NOTE: The kMix or any other food mixer is a worthwhile investment for any kitchen, but especially for this cake because of the length of time it takes to whip the eggs.
▶︎ Pour the cake batter into the lined cake pan and bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 10 minutes before removing it. Then, remove it from the pan and invert it straight onto the cooling rack. Peel off the parchment paper and leave the cake to cool for 50 minutes.
NOTE: The video on the recipe card demonstrates how to make the chocolate sponge cake using the drunken chocolate cherry cake.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
For best results, use a cake pan with a detachable base or a springform (unclippable sides). We recommend the 20 cm version for this recipe.
Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use this to run around the edges. Unclip the springform, lift it off, then gently slide the cake off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best Chocolate Sponge Cake? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 20cm Springform Cake Pan
- kMix – or this award-winning hand mixer.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Cake Pan Strip – to wrap around the cake pan base. It seems to be a modern kitchen tool, but a damp cloth is just as effective.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Sieve– to sieve the flour, cocoa powder, baking powder, and salt.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this recipe, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.

Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Chocolate Sponge Cake is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:

▶︎ Chocolate sponge cake can be enjoyed on its own or used as a base for a variety of desserts. It pairs well with fillings and toppings like Whipped Cream, Apple Plum Jam, fruit, compote, ganache, buttercream, or Thick Custard, allowing for endless customization.
▶︎ If you’re looking to eat this as is, then we can vouch that it’s best served cold and tastes great with a dollop of thick cream and/or Vanilla Ice Cream.
▶︎ What you drink when eating the cake counts, too. A cup of tea, such as Earl Gray, or a flavorful coffee to balance the sweetness is simply outstanding.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Chocolate Sponge Cake!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Equipment
- Hand Mixer - or Kmix
Ingredients
- 6 large Eggs - (room temperature)
- 225 grams Golden Caster Sugar
- 170 grams All-Purpose Flour - (plain flour)
- 40 grams Cocoa Powder
- ⅛ tsp Himalayan Salt
- 2 ½ tsp Baking Powder
Instructions
Preparation
- Grab your ingredients and measure them before starting.
- Line the springform cake tin with unbleached parchment paper.
- Wet the cake strips, if using, and fasten around the bottom of the cake pan. Alternatively, use an old wet tea towel.
- Make sure the eggs are at room temperature.
- Sift the flour, cocoa powder, and baking powder together.
- Melt the butter in the microwave for 10-second increments.
- Preheat the oven to 170°C, 350°F, Gas 3, with the rack in the center of the oven.
Batter
- Add eggs and salt to a mixing bowl and whip until slightly foamy.
- Slowly add the sugar and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
Note: Not whipping the egg mixture long enough will yield a dense cake. - Add the sieved flour mixture, then gently fold (or use a low setting on a food mixer) into the mixture until combined.
- Carefully fold in the melted butter until it's fully incorporated. Do not overmix.
- Pour the cake batter into the lined cake tin. Quickly swirl the pan back and forth several times to even out the batter.
- Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly so as not to disturb the cake's rise.
- Once the cake is baked, remove it from the oven and allow it to sit inside the pan for 10 minutes before removing it. Then, remove it from the pan and invert it straight onto the cooling rack. Peel off the parchment paper and allow it to cool completely.
Cutting The Cake
- To split the cake into two even layers, put the palm of your left hand (if you’re right-handed) on top of the cake; with your right hand, score the side of the cake with a long serrated knife all around the side about half an inch deep into the cake, then keep rotating the cake with your left hand and cut about 1 inch into the cake; keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers. Alternatively, use a cake slicer ring to make it easier.
Video
Notes
- Always sift the dry ingredients (flour, cocoa, baking powder, and baking powder) to remove lumps and ensure even mixing.
- Allow your eggs to come to room temperature before using. Room-temperature ingredients mix more evenly and result in a better texture.
- Always use a gentle folding motion when combining the wet and dry ingredients to maintain the cake’s fluffiness.
- Wet cake strips or wet tea towels can be used around the cake pan to help maintain the cake’s heat and fluffiness.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking to the pan.
- The cake batter should fill the tin about ¾ full. Once it bakes, the cake will be level with the top of the tin’s edges.
- You can use one cake tin and then split the cake into layers or use two cake tins.
- Removing refined sugar reduces the carbohydrates to 20g per serving. Check out our sugar substitutions for options.
- The video in the recipe card demonstrates how to make the Chocolate Sponge Cake using the Drunken Chocolate Cherry Cake.
- Gluten-Free: Rice flour is a great alternative; substitute equal amounts of rice flour and ½ teaspoon of guar gum.
- Dairy-Free: Use your favorite or a dairy-free version.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Chocolate Sponge Cake every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.

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Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
I can’t believe my luck in finding this sponge cake; it’s the perfect base. I decided to make it in two layers and pour chocolate fondant over the top, it was amazing, and it went down a treat at my daughter’s birthday party.
Hi Raz, we love this cake too and we’re glad it was a hit at your daughters party.