Classic Chocolate Sponge Cake

This is a basic chocolate cake sponge, ideal for layering in a celebration cake, light, fluffy and works brilliantly with gluten free flour as well!

Classic Chocolate Sponge Cake

Difficulty: Easy
Prep Time


Baking Time


Total Time



This recipe makes enough for one 26 cm round cake tin, so I would recommend doubling the mixture if making a large, tall cake.


  • 6 oz self raising flour

  • 6 oz fine caster sugar

  • 6 oz butter, unsalted (cold and cubed)

  • 3 free range eggs

  • 4 tbsp fair trade cocoa powder, unsweetened

  • 1/2 tsp baking powder


  • Preheat the oven to 180 degrees C (fan) and grease and line a 26cm round cake tin.
  • To make the batter cream together the butter and sugar until smooth and pale in colour. Add the eggs and beat until fully incorporated .
  • Sift in the flour, cocoa and baking powder and fold into the wet mixture a little at a time until a silky batter forms. There should be no lumps however avoid over mixing.
  • Evenly spread the batter into your prepared tin and bake for approximately 20-25 minutes (maybe longer depending on your type of oven) until a skewer poked into the centre comes out clean. Leave to rest in the tin before transferring to a wire rack to cool completely.

Ingredients Available At The Postal Pantry Co

Lydia Brayshaw