Name: Easy Chocolate Sponge Cake (Light & Moist) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Western
Ingredients: 185 g All purpose flour (or any low protein content flour e.g. cake flour); 50 g Cocoa powder (unsweetened, Dutch processed); 1 teaspoon Baking soda; 1 teaspoon Baking powder; ½ teaspoon Salt; 100 g Granulated sugar; 100 g Brown sugar; ½ teaspoon Vanilla extract; 70 g Vegetable oil; 2 Eggs (at room temperature); 160 g Milk (at room temperature); 120 g Coffee (freshly brewed strong coffee at room temperature)

If you’ve been searching for an irresistible treat that feels both indulgent and light, look no further than this Easy Chocolate Sponge Cake (Light & Moist) Recipe. It’s a splendidly soft, airy cake with just the right hint of chocolate richness, made with simple ingredients that come together to create a dessert perfect for any occasion. Whether you are a beginner baker or a seasoned pro, this recipe will quickly become your new go-to because it delivers a moist crumb and deep cocoa flavor without any fuss.

Ingredients You’ll Need

The image shows seven small bowls arranged neatly on a white marbled surface. Three white bowls contain different powders: one with brown and white sugar side by side, another with flour and a small amount of salt on top, and a third with milk. There are two small clear glass bowls, one filled with cocoa powder and the other with two raw eggs. The last two bowls are small and transparent with light brown and clear liquid ingredients inside. The bowls are arranged with a clean, organized look, with clear colors and simple textures, photo taken with an iphone --ar 4:5 --v 7

This Easy Chocolate Sponge Cake (Light & Moist) Recipe relies on everyday pantry staples, each carefully chosen to create that perfect balance of texture, flavor, and color. From the rich cocoa powder that gives it the chocolatey depth to the coffee that subtly enhances the taste, every ingredient plays an essential role.

All purpose flour: Using a low protein flour like cake flour makes this sponge incredibly tender and delicate.
Cocoa powder: Unsweetened Dutch processed cocoa powder adds a rich, smooth chocolate flavor and a dark color.
Granulated sugar: Provides sweetness while helping create a beautiful crumb and slight crisp crust.
Brown sugar: Adds moisture and a subtle caramel note, enhancing the overall depth of the cake.
Vanilla extract: A splash of vanilla enhances all the other flavors, giving a warm and inviting aroma.
Baking soda: Works with baking powder to give the cake its lift and light texture.
Baking powder: Ensures a perfectly risen and fluffy sponge without any heaviness.
Salt: Balances the sweetness and intensifies the chocolate flavor.
Vegetable oil: Keeps the cake moist and tender, unlike butter it stays liquid at room temperature for a soft crumb.
Eggs: Eggs provide structure and richness; make sure they’re at room temperature for the best results.
Milk: At room temperature to help with smooth combining of ingredients and tenderness.
Coffee: Freshly brewed strong coffee enhances the chocolate notes without overpowering the cake.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Chocolate Sponge Cake (Light & Moist) Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 180°C (356°F) without the fan to ensure even heating. Line three 15 cm (6-inch) round cake pans with parchment paper. This setup guarantees that your delicate sponge will release easily and bake evenly.

Step 2: Whip the Wet Ingredients

Using an electric hand mixer, blend your eggs, vegetable oil, granulated sugar, brown sugar, freshly brewed coffee, milk, and vanilla extract together. Whip them for 1 to 2 minutes until everything is well combined and slightly frothy. This blending helps introduce air to make the sponge delightfully light.

Step 3: Sift and Fold in the Dry Ingredients

Next, sift together your flour, cocoa powder, baking powder, baking soda, and salt. Gently fold these dry ingredients into your wet mixture with a rubber spatula. Be careful not to overmix; just fold until you see no more streaks of flour. This gentle touch keeps your cake airy.

Step 4: Distribute the Batter Evenly

For even baking and consistent crumb, divide the batter evenly between the three pans. Using a digital scale ensures precision, and this step is key to your cake layers looking professional and baking uniformly.

Step 5: Bake Until Perfectly Done

Bake your lovely sponge cakes at 180°C (356°F) for about 25 to 30 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter. This guarantees a moist but fully cooked inside.

Step 6: Cooling Is Crucial

Flip your cake layers onto a cooling rack or leave them in the pans for a few minutes before transferring. Allow the chocolate sponge to cool completely to room temperature before moving on to frosting or assembling your dessert. Patience at this stage ensures your cake keeps its texture.

Step 7: Frost and Fill

Once cooled, fill and frost your layers however you love! Whether it’s a rich chocolate ganache, whipped cream, or your favorite buttercream, this recipe serves as the perfect canvas for all kinds of decoration and flavor pairings.

How to Serve Easy Chocolate Sponge Cake (Light & Moist) Recipe

A three-layer chocolate cake with thick, smooth milk chocolate frosting spread evenly between each layer. The cake layers are dark brown, moist, and slightly textured on the surface, stacked neatly one on top of another. The frosting layers are creamy and lighter brown, sitting flush between the cake layers with minimal spilling over the edges. The cake rests on a shiny silver cake board placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a handful of fresh berries instantly elevates your Easy Chocolate Sponge Cake (Light & Moist) Recipe. For added flair, sprinkle finely chopped nuts or curls of dark chocolate to combine crunch with silky softness.

Side Dishes

This sponge cake pairs beautifully with freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of raspberry coulis. These accompaniments add complementary textures and flavors that make each bite more satisfying.

Creative Ways to Present

Transform your cake into an elegant dessert centerpiece by stacking the layers with mousse or fruit preserves in between. You could also make individual mini cakes or cupcake versions for a delightful presentation at parties and gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this Easy Chocolate Sponge Cake (Light & Moist) Recipe can be stored in an airtight container at room temperature for up to two days without losing freshness. For longer storage, place it in the fridge wrapped tightly to prevent drying out.

Freezing

You can freeze the unfrosted sponge layers for up to three months. Wrap them tightly in plastic wrap and foil to preserve moisture and flavor. When ready, thaw them overnight in the refrigerator before frosting or serving.

Reheating

If you prefer your cake slightly warm, briefly heat individual slices in the microwave for 10 to 15 seconds. This will enhance the moist texture and intensify the chocolate aroma without drying it out.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, but Dutch processed cocoa is slightly less acidic and gives a smoother, richer flavor and darker color. If you use natural cocoa powder, you might notice a tangier taste and lighter color.

Is it necessary to use coffee in this recipe?

The coffee is optional but highly recommended. It enhances and deepens the chocolate flavor without making the cake taste like coffee. If you prefer, you can substitute it with hot water.

Can I make this cake gluten-free?

To adapt this recipe, try using a gluten-free flour blend that is suitable for cakes. Keep in mind that texture might vary slightly, but it should still be delicious and moist.

Why is it important to use room temperature eggs and milk?

Ingredients at room temperature blend better, resulting in smoother batter and better rise. Cold eggs or milk can cause the batter to curdle or bake unevenly, affecting the cake’s texture.

How do I prevent the cake from drying out?

Make sure not to overbake your sponge. Also, wrapping leftovers tightly and storing properly helps keep moisture locked in. Using vegetable oil in the recipe also contributes to a moist crumb.

Final Thoughts

There’s something wonderfully comforting and joyful about baking this Easy Chocolate Sponge Cake (Light & Moist) Recipe. It’s a recipe that feels personal and effortless, perfect for both everyday treats and special celebrations. Give it a try, and you might just find yourself reaching for this cake as often as I do whenever chocolate cravings strike!